Objective To explore the effect of nutritional management by a nurse-led multidisciplinary team (MDT) in neurocritical care patients.Methods We selected critical care patients who were hospitalized in the neurosurgery department of our hospital from January 2017 to December 2018. Thirty-nine cases (control group) were given routine enteral nutrition support, while 42 cases (research group) received nurse-led MDT nutritional management. Intervention effects were evaluated in both groups.Results Compared with the control group, the research group had a significantly higher screening rate for nutritional risk (using Nutritional Risk Screening 2002) (P<0.05), a significantly shorter time to enteral nutrition (P<0.05), and a significantly higher rate of early enteral nutrition (P<0.05). After intervention, the research group had significantly higher levels of albumin, hemoglobin, and prealbumin than the control group (P<0.05). There were also significant differences between the two groups in the complications of enteral nutrition and degree of satisfaction of patients' relatives (P<0.05).Conclusions Nurse-led MDT nutritional management contributes to standardizing the implementation of nutrition in critical care patients in neurosurgery department, improving the nutritional status of patients, reducing the incidence of postoperative complications, and establishing a good nurse-patient relationship, and thus it is worthy of clinical promotion.