Most diabetic patients require a quantitative diet, but this need not be greatly different from that which normal persons eat. Highly concentrated carbohydrate foods are inadvisable, because a slight error in amount may make a great difference in caloric content of the diet and because these may replace foods richer in vitamins and minerals. The use of a few standard diet forms, with inherent flexibility to allow adequate choice of individual foods, makes diet prescribing simple for most physicians. Actual examples of 4 such diets in practical use are presented in the addendum to this article.
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Supported, in part, by an anonymous fund for the study of diabetes at Stanford Medical School, and in part by the Rockefeller Fluid Research Fund.
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Cutting, W.C., Robson, G.B. The diet in diabetes mellitus. Jour. D. D. 10, 177–179 (1943). https://doi.org/10.1007/BF03002294
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