s
not possible to lay down hard and fast rules as to the quantity of
nutrients required for a standard ration.[85] As stated in the chapter
on Dietary Studies, such standards have been proposed, but they are to
be considered as tentative rather than absolute, for the amount of food
required by different persons must necessarily vary with the
individuality. While it is impossible to establish absolute standards,
any large variation from the provisional standards usually results in
lessened ability to accomplish work, ill health, or increased expense.

259. Amounts of Food Consumed.--The approximate amounts of some food
articles consumed per day are as follows:

===================================
| RANGE | APPROXIMATE
| |AMOUNT IN LBS.
--------|--------------------------
Bread |6 to 14 oz.| 0.50
Butter |2 to 5 oz.| 0.12
Potatoes|8 to 16 oz.| 0.75
Cheese |1 to 4 oz.| 0.12
Beans |1 to 4 oz.| 0.12
Milk |8 to 32 oz.| --
Sugar |2 to 5 oz.| 0.20
Meats |4 to 12 oz.| 0.25
Oatmeal |1 to 4 oz.| 0.12
===================================

In the calculation of rations it is desirable that the amount of any
food article should not exceed that designated, unless for some special
reason it has been found the food can consistently be increased. The
amount of nutrients given in dietary standards is for one day, and the
nutrients may be divided among the three meals as desired. It is to be
noted that, ordinarily, the foods which supply carbohydrates are flour,
corn meal, cereal products, potatoes, beans, sugar, and milk; those
which supply fat are milk, butter, lard, and meats; and those which
supply protein in liberal amounts are beans, cheese, meats, oatmeal,
cereals, bread, and milk.

260. Average Composition of Foods.--The amounts of nutrients in foods
are determined from the average composition of the foods. These figures
for average composition are based upon analyses of a large number of
samples of food materials.[7] In individual cases it will be found that
foods may vary from the standards given; as for example, milk may
contain from 2.5 to 5 per cent of fat, while the protein and fat of
meats vary appreciably from the figures given for average composition.
With the cereals and vegetable foods, variations from the standards are
small. In the table, the composition of the food as purchased represents
all of the nutrients in the food, including t