ANIEMEA-P-GB-202600056 (V2) | February 2026
Authors:
Dr Elizabeth Weekes, RD, PhD
Bruno Mafrici, BSc (Hons), MSc
Dr Clare Soulsby, RD, MRes, PhD
Danielle Judges, RD
Publish Date:
October 2021 | 1 hr 01 min
Abstract:
The PENG Pocket Guide to Clinical Nutrition is a reference tool that provides practical, evidence-based guidelines for assessing and addressing malnutrition, as well as managing common nutritional issues across different clinical settings.
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LEARNING OBJECTIVES
Describe ways to estimate energy, protein and fluid requirements using the PENG Pocket Guide to Clinical Nutrition.
Explain how to estimate nutritional requirements in different patient groups.
Apply these nutritional requirement estimations in both the acute and community settings.
AUTHOR(S) BIO
DR ELIZABETH WEEKES, RD, PHD
Consultant Dietitian, Department of Nutrition & Dietetics
Guy’s & St Thomas’ NHS Foundation Trust
Senior Clinical Lecturer, Centre for Nurses, Midwives and Allied Healthcare Professional-Led Research (CNMAR)
University College London Hospitals NHS Foundation Trust
Dr Liz Weekes is a dietitian with more than 30 years clinical and research experience in the detection and management of disease-related malnutrition. Liz has a particular interest in patient-centered outcomes and these interests are reflected in her current research where she is leading a large, observational study designed to explore the impact of malnutrition on older people in the community.
Liz has been an invited member on several national and international guideline development groups including the Inter-Collegiate Stroke Working Party, the ESPEN guideline for nutrition in polymorbidity and the COPD and COVID-19 Malnutrition Pathways. She recently led the guideline committee on the estimation of nutritional requirements for the Parenteral and Enteral Nutrition Group of the BDA.
BRUNO MAFRICI, BSC (HONS), MSC
Therapy Service Dietetic Manager, Nottingham University Hospitals NHS Trust
Associate Lecturer, University of Nottingham and Birmingham City University
Bruno Mafrici has been working in the field of renal dietetics for over 12 years. He is the lead renal Dietitian at Nottingham University Hospitals NHS Trust and manages the dietetic department at the City campus at Nottingham University Hospitals. He also has an academic role as an Associate Lecturer, teaching both undergraduate and post-graduate students.
Bruno is the current Chair of the Renal Nutrition Group of the British Dietetic Association and has an interest in delivering advanced dietetic practice in patients with kidney disease. He has contributed to guidelines, journals, and books and regularly speaks at national and international conferences.
DR CLARE SOULSBY, RD, MRES, PHD
Nutrition Team Dietitian, Royal Liverpool Hospital, Liverpool
Clare qualified as a Dietitian over 30 years ago and her clinical roles have been mainly in gastro/liver transplant/critical care and nutrition team/parenteral nutrition. Clare gained an MRes in the 1990s and her PhD in 2006 (looking at the effect of bolus vs continuous infusion of enteral feed on gastric motility). She has worked on dietetic undergraduate and postgraduate programmes in Australia (Flinders University of SA) and the UK (University of Chester).
Clare has been involved with the PEN Group Pocket Guide since 2000, having co-written the requirements section with Liz Weekes and in the most recent edition (2018), Clare was part of the PENG Requirements Guideline Group.
DANIELLE JUDGES, RD
Nutrition & Dietetic Research Assistant
Danielle Judges is the Research Assistant of the PENG Nutritional Requirements Guideline Development Group. During her career as a Registered Dietitian, Danielle has worked in both the community and acute setting in nutritional support, oncology, and mental health. Danielle has a passion for nutrition and dietetic research and has undertaken research in enteral nutrition support, the use of clinical guidelines in dietetic practice and the estimation of energy requirements in obese and non-obese patients. Danielle has a particular interest in nutritional requirements and nutritional assessment in clinical practice.
