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Our dietitian wants to look into PPN for us vs TPN because we are a small facility where people are generally here for short stays and putting in a central line doesn't always seem to be the most prudent for our purposes. I really don't know a lot about PPN and I can't find much out there. Other sites in our organization don't use it either.
Any resources would be appreciated. I'm looking at the ASPEN manual as a start.
Any resources would be appreciated. I'm looking at the ASPEN manual as a start.