FOODS HUMAN NUTEITION. 267 



'* The committee concluded from their inquiries that the recruit usually 

 requires more food than the fully trained soldier ; for many of the newly 

 enlisted are rapidly growing lads, and often after a period of unemployment 

 before enlistment require good feeding to enal>l(^ them to perform their duties 

 in an etticient manner. This conclusion is suppoi-ted by the fact that they buy 

 considerable quantities of cakes, etc. . . . 



"It is a common mistake to suppose tliat, on an average, men eat more or 

 less food according as they can afford it. The main deterniining factor is un- 

 doubtedly the amount of physical work they perform, and the soldier is no ex- 

 ception to this rule. If he is workt^ hard he nuist have more food, and in 

 times of extra exertion certainly requires on an average more than 4.0(X) cal- 

 ories, to prevent gradual loss of strength and efficiency. 



"As the result of their inquiries, the committee believe that, taking into 

 account the extra food which the British soldier is now well able to buy when 

 he requires it, he receives, during peace, sufficient food; and as far as could be 

 judged from visits to Aldershot, Tidworth, Cardiff, Halifax, Newcastle-on-Tyne, 

 Ilounslow, and Reading, and the examination of the different articles given in 

 the messing accounts, the quality and variety of food are satisfactory." 



It is stated that the committee has not thoroughly studied the question of 

 war rations, but the data summarized regarding the minimum ration allowance 

 of the British Army in South Africa show that it supplied 13S gm. protein, 105 

 gm. fat, 528 gm. carbohydrates, and 3,903 calories. 



" For men constantly engaged in marching and fighting a I'ation amounting 

 to . . . about 4,500 calories would be needed, to judge from available data. 

 The amount of physical work done during war varies considerably, however, 

 and possiblj' the British war ration, which has apparently been fixed as the 

 result of considerable practical experience, would prove sufficient. On this 

 point further observations of a more definite character than those at present 

 available are, wc think, needed." 



Among the recommendations of the committee regarding the preparation and 

 inspection of canned meat, the following are quoted : 



" The amount of fat in tinned meat should be 10 to 15 per cent." 



" There should be a definite relation between the weight of a fin and the 

 weight of its contents, irrespective of whether the weight of tlie latter is 

 ' nominal ' or ' actual.' 



" The present practice of dating the tins should be continueil ; . . . the tins 

 should be painted, not lacquered, and ... no paper labels should be allowed. 



" Sample tins should be examined after they have been incubated for a 

 fortnight at 37° C." 



Beport on an analysis of tinned meats as supplied to the army, W. W. O. 

 liKViaarKao (In Third liciiort of ('(Hiiiniltcc on I'lii/siolofnrdl hjffcviH of Food, 

 Training, and Clothing on the Soldier. London: Gt. Brit. War Off., 1908, pp. 

 lo-.'tS; ahs. in Jour. Roy. Army Med. Corps, 13 (IVOih. No. 1, pp. S2-0.'i, fig. i).— 

 An examination was made of a number of samples of tinned meat designed for 

 army use, the composition and the amount of nitrates and heavy metals present 

 being determined as well as the general character of the goods. In age the 

 sanq)les ranged from 1 month to 5 years and 7 months, and included roast beef 

 and mutton and corned beef and mutton. 



Report on further analj^sis of tinned meats, W. W. (). Biovi-RiDdK (In Third 

 licport of Coniniittre on I'hysiologicdl Kffrctx of Food, Training, and Clothing 

 on the Soldier. London: (It. Brit. War Off., tftOH, pp. ')2-r,(i; Jour. Roy. Army 

 Med. Corps, 13 (lOOD), No 3, pp. 325, 326" ) .— Twel ve sanq)les of canned roast 

 beef, 7 samples of canned roast mutton, and 9 samples of canned corned mutton 

 were analyzed and the maximum, minimum, and average figures rei)orted. 



