AGRICULTURAL CHEMISTRY 



503. Calculating a Balanced Ration. The various 

 articles of food should be selected according to cost, 

 nutritive value, purposes for which they are desired r 

 amount and kind of work to be performed, and individual 

 preferences. When bread, butter,, milk, potatoes, sugar r 

 oatmeal, cornmeal, beef, ham and eggs, are to be com- 

 bined to form a ration, such amounts are taken as will 

 yield approximately 0.25 pound each of protein and fat, 

 and a pound of carbohydrates. Such a combination; 

 would be as follows : 



Nutrients. 



0.26 a.34 0.86 3426 



This ration contains 0.26 pound protein, 0.34 pound 

 fat, 0.86 pound carbohydrates and yields 3,426 calories. 

 While it contains somewhat more fat and slightly less- 

 carbohydrates than the standard, it is sufficiently near 

 the standard for all practical purposes. Some vegetables 

 and fruits should be added to the ration not so much 

 with the object of increasing the nutrients as for the pur- 

 pose of greater variety and palatability. In this ration,. 



