Critical illness is one of the most physiologically demanding states that a person can endure and typically requires admission to an intensive care unit (ICU) when being actively treated. Critical illness in the ICU has been widely researched at a nutritional level. However, the transition to the general wards and the home environment remains under-recognised, despite its clinical significance. Recognising the nutritional challenges at these transition points and the role of critical care dietitians in addressing them is essential to supporting recovery and improving patient outcomes through targeted nutritional strategies.