C.C.Household MeasureGin, rum, brandy302 tbs.Claret, Burgundy Hock, Rhine and Moselle wines130-160¾ tumbler
The following menus are suggested as meeting the carbohydrate-free diet requirements with a nutrient value of from 200 to 500 calories:
Breakfast—Black coffee (cream, 20 c.c.)30 gramsBacon, 2 slices (1 oz.)Egg—1Dinner—Broth, 6 ounces180 gramsSteak, 1 small piece, 1⅓ oz.40 gramsStewed tomatoes, 3⅓ oz.100 gramsLettuce (lemon juice and olive oil)25 gramsSupper—Broth180 gramsWhitefish40 gramsSpinach100 gramsCabbage salad100 gramsCoffeeBreakfast—½ grapefruit1 eggBacon40 gramsCoffee50 gramsCream20 c.c.Dinner—Broth180 c.c.Kohl-rabi100 gramsLettuce25 gramsCheese salad50 gramsRoast beef40 gramsCoffeeButter5 gramsSupper—Cold chicken25 gramsBaked tomatoes100 gramsWater cress50 gramsCoffeeCream20 c.c.Butter5 grams
Key:AProtein Gm.BFat Gm.CCarbohydrate Gm.DCalories
MaterialMeasureABCDApple1 medium (150 gm.).5.5016.070Almonds[149]10 small (10 gm.)2.05.002.063Apricots (dried)1 oz. (30 gm.)1.5.2817.578Asparagus6 large stalks (74 gm.)1.3.142.516Bacon (raw)[149]4 slices, 6 in. long, 2 in. wide10.064.00636Bacon (cooked)[149]4 slices, 6 in. long, 2 in. wide10.032 to 46388 to 468Beef juice[150]100 gm.4.9.6025Beef roast[149]1½ in. × ⅛ in.6.07.0089Cheese (Neufchâtel)[149]1 cheese 2¼ in. × 1½ in. × 1¼ in.16.023.001.0284Cream, gravity 16%1 glass (7 oz.)5.032.0010.0359Cream, 40%30 c.c. (2 tbs.).612.001.0114Cracker (Uneeda biscuit)1 biscuit1.0.501.016Dry peptonoids[150]1 tbs.6.08.057Egg1 medium (45 to 50 gm.)54.04.2060Fowl3½ oz. (100 gm.)19.316.30224Grapefruit½5.020Ham (lean)50 gm.12.47.10113Lemon juice[151]3 tbs. (43 gm.)4.219Lemon Jelly[152]3 oz. (90 gm.)2.61.416Milk (whole)1 glass (8 oz.) 240 c.c.7.99.6010.0158Oatmeal[153]1 tbs. (50 gm.)1.06.033Oatmeal½ cup (3.6 oz.)2.1.108.250Potato[153](size large egg)1 (100 gm.)2.0.8835% vegetable[153]uncooked1 tbs.2.5105% vegetable (boiled once)1 tbs.1.775% vegetable (boiled thrice)1 tbs.1.04Orange1 large1.7.2022.7100Orange[153]1 medium1.013.057
Increasing the Diet.—The following menus show the manner in which the diet is increased after the starvation treatment:
First Day
Approximately 150 grams of vegetables with tea or coffee; value: protein 2, fat trace, carbohydrate 4.
Second Day
Three eggs, 150 grams of 5% vegetables, tea or coffee; value approximately: protein 18, fat 12, carbohydrate, 4, calories 198.
Third Day
Approximately 19 grams protein, 15 grams fat, 5 grams carbohydrate, 230 calories.
Fourth Day
Approximately 26 grams protein, 15 grams fat, 10 grams carbohydrate, 279 calories.
Fifth Day
Approximately 20 grams protein, 46 grams fat, 15 grams carbohydrate.
Sixth Day
Approximately 33 grams protein, 35 grams fat, 12 grams carbohydrate, 495 calories.
Seventh Day
Approximately 38 grams protein, 45 grams fat, 17 grams carbohydrate, 625 calories.
Eighth Day
Approximately 32 grams protein, 16 grams fat, 20 grams carbohydrate, 625 calories.
The following menus are used after the diet has been more or less increased:
First Day
Second Day
Third Day
Fourth Day
Fifth Day
Sixth Day
A departure from the now almost universally used “Allen-Joslin Starvation Diet,” is seen in the “Newburg-Marsh High Fat Diet.”
The use of a high fat diet in the treatment of diabetes is based primarily on one fact—namely, that if the food eaten is not sufficient for the needs of metabolism, the body itself supplies the deficiency. Fat is used as long as it lasts, body protein being drawn upon for fuel when this is exhausted. It is of distinct advantage to the patient to have a diet of sufficient fuel value to run his body machine and permit him a moderate degree of exercise. For by this means he is not obliged to use his own body substance to carry on metabolic processes. We thereby avoid the condition of extreme emaciation (though it is to be emphasized that gain in weight is to be carefully guarded against) with its constant lowering of the general health.
The system of feeding consists of a series of four diets, examples and standards of which are given below. The diet is made up of protein on the basis of approximately ⅔ of a gram per kilogram of body weight at the time the patient leaves the hospital, a quantity of carbohydrate known to be well tolerated and the balance of the calories in fat.[154]
Diabetic Diet No. 1
Key:AWeight Gm.BProtein Gm.CFat Gm.DCarbohydrate Gm.ECalories
18-22 Proteins12-15 Carbohydrates800-1000 caloriesFoodABCDEDinner:Fish508.95.182with Butter10.18.577Cabbage50.8.12.816with mayonnaise.738.2353Tomatoes1001.2.24.023Broth—TeaSupper:String beans801.8.25.933with bacon101.06.562Spinach soup—Spinach10.2.32Cream10.24.0.338Broth to fill bowlCelery20.2.74Broth—TeaBreakfast:Omelet—1 egg6.75.274with butter10.18.577Coffee21.976.514.0842
Diabetic Diet No. 2
Key:AWeight Gm.BProtein Gm.CFat Gm.DCarbohydrate Gm.ECalories
25-30 Proteins18-22 Carbohydrates1200-1600 caloriesFoodABCDEDinner:Pork chops6010.018.0202Cabbage100.2.35.632(Use pork drippings)Spinach1002.1.33.224with butter20.217.0154Broth—TeaSupper:Asparagus salad—Lettuce10.1.32Asparagus801.2.12.113Mayonnaise50.738.8338Tomatoes1001.2.24.023with butter10.18.577Nut charlotte—Walnuts, chopped101.86.41.370Cream501.120.01.5190Broth—TeaBreakfast:Bacon202.113.0125with 1 egg6.75.274Coffee with cream30.712.0.911428.2139.818.91438
Diabetic Diet No. 3