A simple method is here described for the rapid calculation of a diabetic diet. All the data necessary are the total caloric requirements of the patient and the percentage of total calories to be given in the form of protein. The caloric requirements are easily obtained from standard tables or charts already described in the literature, such as the Du Bois surface area chart1 or the Boothby nomographic chart2 for the prediction of the basal heat production.
The advantage of this method is that there are no complicated calculations to be made. The grams of carbohydrate, protein and fat are read directly in the table.
The diets are based on Woodyatt's3 ketogenic-antiketogenic ratio (FA:G) of 1.5 to 1. Since it is desirable to give a minimum of available glucose in the diet, it is necessary to give the lowest protein intake compatible with wear