Introduction. One of the methods of clinical nutrition of the patient is to provide nutritional support in the form of enteral nutrition. The identification of factors determining the choice of a specific enteral formula and the identification of the need for the development of new products have not previously been considered in the literature. Aim. Formation of an idea of general approaches to the appointment of enteral formulas when providing nutritional support to patients in the hospital and at home, determining the needs of practitioners in creating new products with given characteristics. Materials and methods. The study was conducted by a questionnaire method using two standardized questionnaires sent to 35 experts prescribing enteral nutrition in clinical practice. The results were analyzed using statistical analysis methods using the Statistica 10.0 software package. Results and discussion. The choice of enteral formulas of a particular type is due to: the patient's body needs for nutrients (78%), established approaches to the treatment of specific pathologies (64%). The choice of a variety of enteral formula determines its composition and energy value. Additionally, the purpose and glycemic index (64%), the form of release and the volume/calorie ratio (55%), the type of packaging and the manufacturer (18%), the country of origin (9%) are taken into account. The choice of standard enteral formulas was determined: the absence of the need to prescribe specialized products in hospitals (40%), personal experience in using specialized formulas (34%). Liquid products are chosen due to greater ease of use (66%), maintaining the effectiveness of nutritional support (49%), and the absence of dry products with the required composition on the market (40%). The choice of a product of a particular manufacturer is influenced by the peculiarity of the product portfolio of manufacturing companies (69%), efficiency (58%), organoleptic properties of products of various manufacturers with a homogeneous composition (49%), features of procurement at the expense of budgetary funds (33%). The development profiles of new enteral formulas depend on the profile of the health care provided. Liquid specialized hyperprotein enteral formulas based on milk protein, maltodextrin or fructose with a neutral taste for mixed use are most in demand. The most popular option for improving the packaging of existing products is equipping with a volume scale (80%). Conclusion. The final product prescribed to the patient depends on a combination of factors that determine the possibility of providing nutritional support, its composition, energy value, ease of use. 9 development profiles of new types of enteral formulas are proposed. Creation of modified packaging and optimization of product packaging – promising vectors for improving existing products.