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This volume is intended for both the diabetic patient and the practicing physician. The first chapter, devoted chiefly to the patient, might aptly be captioned "What Every Diabetic Patient Should Know" and resembles similar chapters in other diabetes manuals. The third and last chapter contains tables of food values, specimen diets and recipes. The second chapter, which is of especial interest to the physician, deals chiefly with a system of diet calculation based on the "line-ration scheme" of Lawrence for patients with diabetes and a similar one of Christian and O'Hara for patients with nephritis. The authors have elaborated this system into a chart from which one may quickly obtain the carbohydrate-protein-fat distribution of a given number of calories. This in turn may be readily translated into "food units." The latter are given in three tables and are the portions of food which are equivalent to:
Unit A—5 Gm. carbohydrate
Simplified Diabetic Management. JAMA. 1932;98(5):422. doi:10.1001/jama.1932.02730310062033
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