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than juvenile diabetes and can normally be controlled by diet alone. But whether it is Diabetes Mellitus or Diabetes Insipidus all diabetes has to be controlled.

The main concern in controlling diabetes is carbohydrate metabolism. Mild diabetes, (especially if the patient is obese and treatment isn't delayed) may be controlled by a restricted carbohydrate diet alone. If the diabetes is at all severe, diet along with insulin or a hypoglycemic agent will have to be used. Once diabetes develops, sugar consumption has to be restricted.

Treatment of diabetes consists of a strict diet, insulin or hypoglycemic agent (if needed) physical activity, personal hygiene and constant medical supervision. If insulin is required the amount and type prescribed varies with each person. Two factors influencing the type and amount of insulin prescribed is the severity of the diabetes and amount of physical activity. Insulin's main effect is to lower blood sugar.

Usually a diet high in complex carbohydrates and low in fat and sugar is prescribed. Fiber should be consumed with carbohydrates. The absorption of carbohydrates is slowed when taken with fiber and may even pass through the intestinal tract unabsorbed. The diabetic diet is an extremely important factor in controlling diabetes.

The diabetic diet prescribed may be one of three, the chemical regulation, clinical method of regulation and the exchange method. The diabetic who is prescribed the chemical method of diet rigidly measures and weighs their food for a year until they are able to judge serving sizes by sight, then they only weigh portions approximately once a week to check their servings. In the clinical method of regulation there is a liberal diet prescribed, which is an unmeasured or "free diet, restricting only sugar and foods high in sugar. The exchange method is the most common and easiest to use. It isn't as limiting as the chemical method and not as liberal as the clinical method. Foods are chosen from exchange lists. Foods of similar nutritive composition per serving are grouped together and the diabetic is allowed to choose a certain number of servings from each group daily. The caloric allotment is the same for the diabetic weighing a normal weight as is for the non-diabetic. If the diabetic is obese the caloric requirement is adjusted to promote healthy weight loss. The protein requirement is the same as for a non-diabetic and the fat is used to supply the remaining caloric requirement.

When planning meals

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