hose in the refuse,
trimmings, or waste, while the figures for the edible portion represent
the nutrients in the food after deducting what is lost as refuse. In
making calculations, the student should use the figures given for the
foods as purchased, unless the weights are of the edible portion only.
The figures in the table are on the basis of percentage amounts, or
nutrients in 100 pounds of food. By moving the decimal point two places
to the left, the figures will represent the nutrients in one pound, and
if this is multiplied by the number of pounds or fraction of a pound
used, the quantity of nutrients is secured. For example, suppose bread
contains 9.5 per cent of protein and 56 per cent of carbohydrates, 1
pound would contain 0.095 pound of protein, 0.56 pound of
carbohydrates; and 0.5 of a pound would contain approximately 0.05 pound
of protein and 0.28 pound of carbohydrates. In calculating rations, it
is not necessary to carry the figures to the third decimal place.

[Illustration: FIG. 60.--FOOD ARTICLES FOR A HUMAN RATION.]

261. Example of a Ration.--Suppose it is desired to calculate a ration
for a man at light muscular work. First, note the requirements in the
way of nutrients in the table "Dietary Standards," Section 246. Such a
ration should supply approximately 0.22 pound each of protein and fat,
and 0.77 pound of carbohydrates, and should yield 2800 calories. A trial
ration is made by combining the following:

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| Pound
Bread | 0.50
Butter | 0.12
Potatoes | 0.75
Milk | 1.00
Sugar | 0.12
Beef | 0.25
Ham | 0.20
Oatmeal | 0.12
Eggs | 0.25
==========================================================

The quantities of nutrients in these food materials are approximately as
follows:

RATION FOR MAN AT MODERATE WORK

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| | PROTEIN | FAT | C.H. |
| LB. | LB. | LB. | LB. | C