In the dietetic management of diabetes we are engaged in the effort to correlate symptoms and signs shown by the patient with the kinds and quantities of food he consumes. The success of treatment, the average of results in all types of cases, depends on the truth of our concept of the relationship existing between symptoms or signs and the food supply. During the last few years the average of results obtained in the dietetic management of diabetes has been improved greatly through the work of Allen and Joslin, and the system they have developed is in some respects more logical and less empirical than any we have had heretofore. Yet the literature of the subject is still confused by a lack of unanimity among all writers as to the best manner of handling all cases. In a recent monograph, Falta1 has again told the merits of his "cereal cure"
WOODYATT RT. OBJECTS AND METHOD OF DIET ADJUSTMENT IN DIABETES. Arch Intern Med (Chic). 1921;28(2):125–141. doi:10.1001/archinte.1921.00100140002001
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