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
MAJOR RH. THE USE OF A MEAL UNIT DIET IN DIABETES. JAMA. 1925;84(11):799. doi:10.1001/jama.1925.02660370009003
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