The Ketogenic diet was developed in the early 1900s as a treatment for epilepsy. The diet is a calculated ratio of high-fat to low-carbohydrate/protein components which results in ketonemia and improved seizure control. This high-fat diet was based on a hypothesis that if the brain was deprived of glucose for its prime energy source and utilized ketone bodies instead, an antiepileptic effect would be maintained as long as ketone bodies were the only available energy source. The success of the Ketogenic diet is contingent upon comprehensive parent education and a resource team including a neurologist, a nurse, and a dietitian specifically trained in the diet. Younger children appear to respond more favorably to the diet, probably because it is easier to induce ketosis. Retrospective studies suggest a gratifying reduction of seizures in approximately one-third of patients.