Table 2. Detailed questions regarding the provision of enteral formulas.
| Division | Values | |
|---|---|---|
| The most commonly used products | ||
| Balanced nutritional formulas (with fiber) | 61 (33.3) | |
| Diabetic products | 45 (24.6) | |
| Balanced nutritional formulas (without fiber) | 21 (11.5) | |
| Calorie dense products (1.5kcal/ml) | 19 (10.4) | |
| Products for kidney patients | 17 (9.3) | |
| RTH products | 15 (8.2) | |
| Etc. | 5 (2.7) | |
| The most important consideration when providing the formula | ||
| Doctor's prescription protocol | 39 (57.4) | |
| Conventionally used product in the hospital | 24 (35.3) | |
| Product previously used by patients | 2 (2.9) | |
| Most suited Products for patients among various products | 2 (2.9) | |
| Etc. | 1 (1.5) | |
| The first nutritional factor to check when selecting a product | ||
| Calorie | 44 (64.7) | |
| Protein | 18 (26.5) | |
| Fiber | 2 (2.9) | |
| Micronutrient (minerals and vitamin) | 1 (1.5) | |
| Taste, flavor | 1 (1.5) | |
| Etc. | 1 (1.5) | |
| The method for determining the nutrition requirements | ||
| Doctor's prescription | 55 (80.9) | |
| Using the calculation formula such as height, weight, etc. | 9 (13.2) | |
| Decision of the nutrition support team | 2 (2.9) | |
| Automated calculation developed by the hospital | 1 (1.5) | |
| Etc. | 1 (1.5) | |
| Methods of obtaining answers in case of questions | ||
| Inquiring nurses | 27 (39.7) | |
| Contacting Manufacturer | 20 (29.4) | |
| Nutrition Team Self Discussions | 16 (23.5) | |
| Consulting with the Nutrition Support Team | 3 (4.4) | |
| Inquiring doctors | 1 (1.5) | |
| Inquiring pharmacists | 1 (1.5) | |
| Common problems when using the products | ||
| Diarrhea | 64 (35.6) | |
| Dyspepsia | 27 (15.0) | |
| Vomiting | 22 (12.2) | |
| Electrolyte imbalance | 15 (8.3) | |
| Constipation | 14 (7.8) | |
| Lack of product diversity | 13 (7.2) | |
| Abdominal distention | 11 (6.1) | |
| Aspiration | 8 (4.4) | |
| Hyperglycemia | 5 (2.8) | |
Values are presented as number (%).