Diabetes mellitus results from the failure of the endocrine system to control the blood glucose levels within the normal limits. Normal people have fasting sugar level that generally run between 70-110 mg/dl, while a person is said to suffer from diabetes if the blood glucose level in the interval of 2 hours equals to or exceeds 180 mg/dl. It can be understood as a disorder of carbohydrate metabolism and characterized primarily by hyperglycemia and glycosuria with second anomalies of the metabolism of protein and fat. It is not only the leading cause of blindness, renal failure and non-traumatic amputations in adults but also a major cardiovascular risk factor in developing countries. So, it is of great interest to propose a palatable composition of quantitative diet for the human beings suffering from Diabetes Mellitus to regulate the blood glucose and insulin level. In the present study, the palatable composition is calculated by two mathematical models and given in the form of calories for protein (P), fat (F) and carbohydrate (C). For the calculations, the mixed population has been distinguished into three categories namely men, women and juvenile having various body frames i.e. small, medium and large. With the substitution of this composition in the solutions, the near-normal level of blood glucose and insulin is achieved. Hence, a plausible palatable composition of protein, fat and carbohydrate has been proposed which can be incorporated in diet for the significant regulation of blood glucose and insulin level in diabetic patients.