Van Noorden has given four tables of foods which are important to the dietitian in arranging the diet of a diabetic. The first group contains a list of those foods that are " unconditionally allowable." These foods always in order for diabetic cases are as follows:

Group I

Fresh meat and preserved meat, including fish, oysters, clams, lobsters, and turtle. Meat extracts, eggs, fats, fresh vegetables which are poor in sugar and starch; pickles of all kinds; clear soups of all kinds; cheese of all kinds; coffee, tea, without sugar, with or without cream; fruit-acid drinks; natural or artificial carbonated waters; light wines, when prescribed by the physician.

Group II

In this group are named foods which contain a small amount of carbohydrates, but not sufficient to seriously complicate the dietary. Two, three, or four of these foods can be introduced daily on the advice of the physician, but the portion served should not exceed that indicated in the list: Calves' liver, 100 grams; cream, 4 to 6 tablespoonfuls a day; cocoa, prepared without sugar, 1 ounce; cheese, 1 or 2 ounces; vegetables, such as turnip, cabbage, pumpkin (2 tablespoonfuls); green peas, string beans, carrots, Brussels sprouts (1 tablespoonful); radishes, celery, tomatoes, nuts (2 walnuts or 6 hazel nuts, 3 almonds or 8 Brazil nuts). Fresh fruits, thin slice of melon, small tart apple, peach, one small portion raspberries, strawberries, currants, greengages, or cherries.

Group III

In this group the proportion of carbohydrate is so great that it is necessary to decrease the bread when these are introduced. The portions here indicated are the equivalent of 50 grams (nearly 2 ounces) of white bread, so that the introduction of the proportions here given to the dietary of one day should be accompanied by a subtraction of 50 grams of white bread from the dietary of that day:

1 quart of milk, sweet or sour.

1 quart buttermilk.

2 to 3 pints of koumiss or kefer.

1 quart cream.

2 ounces rye bread or graham bread. 1 ounce zwieback.

1 ounce sugar. 1 ounce sweet preserves. 1 2/3 ounces fruit jam. 1 1/3 ounces honey. 1 1/3 ounces cereal, flour, or meal. 1 1/2 ounces bean, pea, or lentil flour. 1 ounce starch, as cornstarch, rice flour, tapioca, sago. 1 ounce farinaceous preparations, as macaroni, oatmeal, barley, grits, noodles.

1 2/3 ounces dry beans, peas, or lentils.

3 ounces green peas.

6 ounces new potatoes. 4 2/3 ounces winter potatoes.

4 ounces apples, pears, plums, apricots, cherries, or grapes.

6 ounces strawberries, raspberries, gooseberries, mulberries, currants, blackberries, whortleberries, blueberries. 1 1/3 ounces figs. 3 peaches or bananas. Handful of walnuts, hazel nuts, or Brazil nuts.

Group IV

This group contains a list of foods which are of special value because of the large proportion of proteins and fat and the very small proportion or complete absence of carbohydrates.