io6 



MAIXE AGRICULTURAL EXPERIMENT STATION. 



IQOI. 



DIETARY STANDARDS COMPARED WITH CONDENSED FOOD RATIONS 



€327 



6328 

 6323 

 6325 

 6324 

 6326 

 6332 

 6333 



European Standard 



American Standard 



Emergency Ration 



Emergency Ration 



Red Ration 



Red Ration 



Blue Ration 



Blue Ration 



Standard Emergency Ration. 

 Standard Emergency Ration. 



Grams. 

 120.0 

 125.0 

 42.9 

 53.4 

 52.9 

 31.2 

 43.1 

 62.3 

 129.6 

 80.7 



Grams. 



Grams. 



90.0 



330.0 



100.0 



502.0 



41.5 



53.3 



31.9 



67.7 



42.0 



98.0 



41.5 



S4.4 



32.1 



54. S 



12.6 



76.4 



90.5 



160.3 



98-0 



256.5 



3500 



:-'. 



793 

 1009 

 860 

 823 

 686 

 2030 

 2294 



The comparisons made in the table show* that for the most 

 part the claims are extravagant. With the exception of the two 

 last given, none of the packages supply more than one-half the 

 protein required to replace the waste of one day, and not more 

 than one-fourth or one-third of the potential energy called for 

 by the standards. Indeed a little thought would have shown 

 that no ration containing less than one and one-half pounds of 

 dry matter can supply the waste of the active adult human bod} - . 

 If we refer once more to the standards given, we will see that 

 even if a food could consist of absolutely pure protein, fats and 

 carbohydrates, it must contain from 540 to J2"/ grams, or from 

 one and one-fifth to one and three-fifths pounds. In practice such 

 a food is impossible. In addition to the water and waste matters 

 invariably present, there will always be a varying amount of min- 

 eral salts in our food, a certain proportion of which is just as 

 essential to our existence as any one of the three nutrients already 

 considered. While an amount of food under one and one-half 

 pounds may constitute a valuable ''emergency ration," the con- 

 tinued use of such a diet must inevitably result in a reduction in 

 strength and body weight. 



The Pain-de-guerre is an evaporated bread used a? a con- 

 centrated ration in the French armv. The process of manu- 



