RATIONAL FEEDING OF MEN 379 



nutrients indicate that milk should be used in liberal 

 amounts. 



Problem /. Calculate a balanced ration for a man at hard mus- 

 cular labor and give the cost of the food articles required. 



Problem 2. Calculate a ration for a man with little physical ex- 

 ercise, giving cost of ration. 



Problem j. Calculate the amounts of food and the nutrients re- 

 quired for a family of seven for ten days, three of the family to be 

 considered as consuming each 0.8 as much as an adult. Calculate 

 the cost of the food. Then calculate, on the same basis, the prob- 

 able amounts of food for one year with cost, adding 20 per cent. 

 additional for fluctuations in market prices and foods not included 

 in the ten-day list. 



Problem 4. How do beef and mutton compare as to nutrients 

 when they are the same price per pound ? 



Problem 5. Calculate the comparative amounts of nutrients that 

 can be procured when cheese is 16 cents and loin steak 20 cents 

 per pound, and also when cheese is 20 cents and loin steak is 16 cents. 



Problem 6. How do the nutrients in chicken at 12 cents per 

 pound compare with those in round steak at 14 cents per pound? 



Problem 7. How does flour at 2 cents per pound compare in 

 nutritive value with a cereal breakfast food at 10 cents per pound, 

 and having the same composition as whole wheat? 



505. Factors Influencing Digestibility. The factors, 

 discussed in Chapter XXXV, which influence the digesti- 

 bility of animal foods also influence the digestibility of hu- 

 man foods. The mechanical condition of the food and the 

 method of preparation have a more pronounced effect in 

 a human than in an animal ration. The term digesti- 

 bility has, by some physiologists, been used to designate 

 ease of digestion rather than completeness of the process, 

 foods which are easily digested and require but little 



