A graphic method of determining the protein, fat and carbohydrate constituents of a diet, without calculation, is presented in this article. The method is adapted for use with diets of any caloric content up to 5,000 calories and for a range of fat-carbohydrate ratios from 1: 2 up to 4:1. A chart of this type, that is equally serviceable for a large variety of dietary requirements, has not, so far as we are aware, appeared in the previous literature.
The triangular diagram of the type used by Du Bois1 is of equally general application; this gives protein, fat and carbohydrate in percentages, however, and correlates them with the respiratory quotient; it is therefore less convenient for use when total caloric intake and fat-carbohydrate ratio are two of the arbitrarily fixed constants in the determinations.
For the determination of diets in diabetes, two nomographic charts have been published, that of Hannon
RICHARDS DW, COBURN AF. DIET DETERMINATIONS: A GRAPHIC METHOD. Arch Intern Med (Chic). 1927;39(1):93–97. doi:10.1001/archinte.1927.00130010098007
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