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Patients with COVID-19 admitted to intensive care are at high risk of nutritional concerns such as high fevers, increased energy utilisation, impaired glucose utilisation, and increased catabolic state and protein breakdown. Post-ICU there may be significant effects on appetite, taste sensations and direct gastrointestinal affects resulting in diarrhoea, nausea, and vomiting. While no data exist on nutritional intake post-ICU in patients diagnosed with COVID-19, significant nutritional deficits in other cohorts of ICU survivors have been demonstrated. Further, similar conditions, such as Acute Respiratory Distress Syndrome, are associated with substantial acute weight loss during hospitalisation, with long-term muscle weakness and functional impairments. If they survive, patients with COVID-19 are likely to have prolonged recovery and stay in hospital for a significant length of time. Coupled with stretched healthcare resources, this cohort of patients may be particularly susceptible to nutritional deficits, declining nutritional status, and poor functional recovery. Given there is limited available data to guide the optimal nutritional management of patients with COVID-19, we aim to quantify nutrition intake and process in survivors of COVID-19 after ICU discharge. Therefore, we are conducting a multi-centre observational study, across participating sites in Australia. As this is a descriptive study the following (but not limited to) outcomes are of interest: - Nutrition service delivery - Nutrition provision at the patient level - Nutrition information on patients with COVID-19