Fig. 60.—Food Articles for a Human Ration.
261. Example of a Ration.—Suppose it is desired to calculate a ration for a man at light muscular work. First, note the requirements in the way of nutrients in the table "Dietary Standards," Section 246. Such a ration should supply approximately 0.22 pound each of protein and fat, and 0.77 pound of carbohydrates, and should yield 2800 calories. A trial ration is made by combining the following:
| Pound | |
| Bread | 0.50 |
| Butter | 0.12 |
| Potatoes | 0.75 |
| Milk | 1.00 |
| Sugar | 0.12 |
| Beef | 0.25 |
| Ham | 0.20 |
| Oatmeal | 0.12 |
| Eggs | 0.25 |
The quantities of nutrients in these food materials are approximately as follows:
Ration for Man at Moderate Work
| Protein | Fat | C.H. | Calories | ||
|---|---|---|---|---|---|
| Lb. | Lb. | Lb. | Lb. | ||
| Bread | 0.50 | 0.05 | 0.01 | 0.29 | 653 |
| Butter | 0.12 | — | 0.10 | — | 432 |
| Potato | 0.75 | 0.01 | — | 0.12 | 244 |
| Milk | 1.00 | 0.04 | 0.04 | 0.05 | 323 |
| Sugar | 0.12 | — | — | 0.12 | 192 |
| Beef (round) | 0.25 | 0.05 | 0.03 | — | 218 |
| Ham | 0.20 | 0.03 | 0.07 | — | 331 |
| Oatmeal | 0.12 | 0.02 | 0.01 | 0.08 | 223 |
| Eggs | 0.25 | 0.03 | 0.03 | — | 164 |
| Squash | 0.20 | — | — | 0.01 | 25 |
| —— | —— | —— | —— | —— | |
| 0.23 | 0.29 | 0.67 | 2805 |
It is to be noted that this ration contains approximately the amount of protein called for in the standard ration, while the fat is slightly more and the carbohydrates are less. The food value of the ration is practically that called for in the standard. This ration is sufficiently near the standard to supply the nutrient requirements of a man at light muscular work. To supply palatability, some fruit and vegetables should be added to the ration. These will contribute but little to the nutrient content, but are necessary in order to secure health and the best returns from the other foods, and as previously stated, they are not to be estimated entirely upon the basis of nutrient content. A number of food articles could be substituted in this ration, if desired, either in the interests of economy, palatability, or personal preference.
262. Requisites of a Balanced Ration.—Reasonable combinations of foods should be made to form balanced rations.[[2]] A number of foods slow of digestion, or which require a large amount of intestinal work, should not be combined; neither should foods which are easily digested and which leave but little indigestible residue. After a ration has been calculated and found to contain the requisite amount of nutrients, it should be critically examined to see whether or not it fulfills the following requirements:
1. Economy and adaptability to the work required.