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Die Ernährung des Diabetikers.

JAMA. 1928;91(25):2017. doi:10.1001/jama.1928.02700250081043.
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A radical departure from the usual method for computing diabetic diets is presented here. The reason given is that it obviates the difficulties involved in either the percentage method (grams of carbohydrate, protein and fat per hundred grams of food) or the method of equivalent portions (as developed by von Noorden). The final result, however, is far from simple; or else the conception of simplicity is vastly different in Germany than it is in the United States. The basis of the new method is the nem system of Pirquet. The total caloric requirement is derived from the square of the sitting height and is expressed in hektonems (100 nems). Tables are given for all the ordinary foods, presenting not only the usual percentage and caloric values but also the proportion of protein, fat and carbohydrate calories in relation to the total caloric value, the nem value per gram of food,


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