FOOD SALTS IN RELATION TO BERIBEEI. 



The Filipino ration (issued to the Scouts) is as follows : 



131 



Component articles. 



Quanti- 

 ties. 



Ounces. 



12 



8 



0.32 



20 



8 



1 



2 



■0.08 



0.64 



0.02 



Substitutive articles. 



Quanti- 

 ties. 



Beef, fresh 



Flour 



Baking powder (in field) ... 



Eice 



Potatoes 



Coffee, roasted and ground 



Sugar J 



Vinegar 



Salt 



Pepper 



Bacon 



Canned meat 

 Fish, canned. 

 Fish, fresh ... 

 Hard bread _. 



Onions 



Ounces. 



12 

 12 



■Gill. 



A considerable latitude is allowed in the amounts consumed. For 

 example : If the company does not care to use a certain article of food 

 on the ration list, it need not draw it from the commissary, but will in 

 its place receive a commuted value, in cash, at the end of the month, 

 with which to purchase other articles from outside sources. Also, the 

 company may have a substantial "company fund" derived from its share 

 of the profits of the post exchange and post bakery with which to buy 

 desired articles of food to enrich the mess. When the company is 

 stationed in an inaccessible place, away from markets, it must necessarily 

 live almost entirely from the commissary; but when quartered near good 

 markets it may be able to buy fresh vegetables and other things cheaply 

 and draw little from the commissary. In these ways the ration actually 

 eaten by* the men may differ considerably from that laid down by the 

 Army Begulations. 



To determine exactly what the dietaries were, the company and sub- 

 sistence department records were consulted and the actual articles and 

 amounts ascertained. In no case were the amounts of proteid, fat and 

 carbohydrate found deficient. The Filipino ration, as listed, contains 

 approximately the following: Proteid, 132 grams; fat, 45 srrams; carbo- 

 hydrates, 685 grams. The proteid and fat are ample, and the amount of 

 carbohydrates is more than enough for a Filipino who weighs about four- 

 fifths as much as the average American. 



In recent years the role played by the inorganic salts in the human 

 economy has been given a great deal of study. In the last decade much 

 work has been done by physiologists on the action of salts on the healthy 

 organism, but the relation of the different salts to known pathologic 

 conditions has only partially been worked out. 



The principal salts introduced with the food are combinations of 



