[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 35.168.111.204. Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Article
March 14, 1925

THE USE OF A MEAL UNIT DIET IN DIABETES

Author Affiliations

KANSAS CITY, KAN.
From the Department of Internal Medicine, University of Kansas School of Medicine.

JAMA. 1925;84(11):799. doi:10.1001/jama.1925.02660370009003
Abstract

During the last two years, several excellent methods have been described for estimating the proper diets for diabetic patients, to use either with or without insulin. Wilder1 has devised some very ingenious charts for estimating optimal food mixtures; Kellogg 2 has simplified greatly the calculation of diets for patients, and several diets have been proposed based on slight modifications of Woodyatt's well known formula. These methods have been especially helpful in hospital practice, and their successful employment proves their great value.

During the last year, we have been using a very simple formula for estimating diets. Patients who have employed this formula remember their diets well and find them easy to calculate. The method not only permits of rapid calculation, but also allows a certain standardization of diet, which is time-saving to the dietitian while the patient is in the hospital, and also to the patient when he returns

×