Stir, Shake or Blend: A Comparison of Methods Used to Reduce Viscosity of Blenderized Tube Feedings.
This study compares changes in viscosity of commercially available blenderized tube feedings when stirred, shaken, or blenderized.
This study compares changes in viscosity of commercially available blenderized tube feedings when stirred, shaken, or blenderized.
The aim of the study was to quantify the differences in viscosity of commercial food-based formulas and home-prepared blenderized feeds used for enteral feeding in the clinical management of gastroesophageal reflux and gastroesophageal reflux-related aspiration in children with oropharyngeal dysphagia.