As clinicians we often assume that if a product has a high osmolality it automatically means the product or formula will be poorly tolerated. It is important to recognize the difference between osmolality of a modular protein product and the…
As clinicians we often assume that if a product has a high osmolality it automatically means the product or formula will be poorly tolerated. It is important to recognize the difference between osmolality of a modular protein product and the…
In 2004 the FDA enacted the Food Allergen Labeling and Consumer Protection Act(FALCPA). This act helps identify the detail surrounding the labeling of foods with specific allergens. Companies that label foods after 2006 must adhere to the guidelines of this…
Nutrition intervention is a strong focus in the ICU. ASPEN critical care guidelines suggest meeting protein needs early in an effort to obtain the best outcomes. The guidelines suggest 1.2-2.0 grams of protein per kilogram of body weight and in…
Glycerin is an odorless, colorless liquid that is used in a variety of products including foods, cosmetics, medicines and pesticides. It adds a sweetness to food products without adding sugar because it is considered a sugar alcohol. This allows products…
The COVID-19 virus has brought new challenges to the nutritional support of the estimated 960,000 patients who will require mechanical ventilation(1). Many ventilated patients will be sedated using a lipid (fat) based medication (diprivan/propofol) that often delivers >400-500 fat calorie…
We do get this question often and we know it can be challenging to fill the protein gaps in the clinical setting, even more so with the pediatric population. The ProSource product line was formulated and dosed to serve the…
