Gerber® Good Start® Gentle, Good Start® Gentle for Supplementing,
Good Start® Soy, & Good Start® Soothe
Mixing Instructions for 27 Calories per Ounce
Gerber® Good Start® Gentle, Good Start® Protect, Good Start® Soy, and Good Start® Soothe
infant formulas are normally mixed to 20 calories per ounce. Your infant needs higher calorie
formula. Follow these instructions closely when mixing formula. It is important to measure the
infant formula powder and the water correctly. Please measure the water and powder separately.
Formula mixed to 27 calories/ounce or greater may not supply enough water for some infants.
Fluid status should be watched closely and contact your doctor or nurse if you are concerned.
unpacked, level scoops added
8 ½ ounces* + 6 scoops = 10 ounces
13 ounces + 9 scoops = 15 ounces
* 1/2 ounce = 1 tablespoon
Mixing Gerber® Good Start® infant formula using measuring cups:
17 ounces + 1 cup = 19 ½ ounces
28 ounces + 1 2/3 cups = 32 ½ ounces
Refrigerate formula for 24 hours then discard.
Do not heat formula in a microwave oven.
If you are a UW Health patient and have more questions please contact UW Health at one of the
phone numbers listed below. You can also visit our website at www.uwhealth.org/nutrition.
ξ Nutrition clinics for UW Hospital and Clinics (UWHC) and American Family Children’s
Hospital (AFCH) can be reached at: (608) 890-5500.
ξ Nutrition clinics for UW Medical Foundation (UWMF) can be reached at:
Your health care team may have given you this information as part of your care. If so, please use it and call if you
have any questions. If this information was not given to you as part of your care, please check with your doctor. This
is not medical advice. This is not to be used for diagnosis or treatment of any medical condition. Because each
person’s health needs are different, you should talk with your doctor or others on your health care team when using
this information. If you have an emergency, please call 911. Copyright 9/2017. University of Wisconsin Hospitals
and Clinics Authority. All rights reserved. Produced by the Clinical Nutrition Services Department and the
Department of Nursing HF#442