Abstract
Dietitians must evaluate the procedures used in their institutions for diluting commercial enteral formulas to ensure that the desired product strength is obtained. Development and implementation of a formula dilution chart (Table 2) save dietitians' or technicians' time and ensure accurate mathematical calculations. Dietitians must be aware of the nutrient content of the enteral products carried at their institutions, as well as the appropriate procedures for initiating, advancing, and maintaining a patient on an enteral formula.
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