ALORIES
-------------------------+------+---------+------+------+----------
Bread | 0.50 | 0.05 | 0.01 | 0.29 | 653
Butter | 0.12 | -- | 0.10 | -- | 432
Potato | 0.75 | 0.01 | -- | 0.12 | 244
Milk | 1.00 | 0.04 | 0.04 | 0.05 | 323
Sugar | 0.12 | -- | -- | 0.12 | 192
Beef (round) | 0.25 | 0.05 | 0.03 | -- | 218
Ham | 0.20 | 0.03 | 0.07 | -- | 331
Oatmeal | 0.12 | 0.02 | 0.01 | 0.08 | 223
Eggs | 0.25 | 0.03 | 0.03 | -- | 164
Squash | 0.20 | -- | -- | 0.01 | 25
|------+---------+------+------+----------
| | 0.23 | 0.29 | 0.67 | 2805
===================================================================

It is to be noted that this ration contains approximately the amount of
protein called for in the standard ration, while the fat is slightly
more and the carbohydrates are less. The food value of the ration is
practically that called for in the standard. This ration is sufficiently
near the standard to supply the nutrient requirements of a man at light
muscular work. To supply palatability, some fruit and vegetables should
be added to the ration. These will contribute but little to the nutrient
content, but are necessary in order to secure health and the best
returns from the other foods, and as previously stated, they are not to
be estimated entirely upon the basis of nutrient content. A number of
food articles could be substituted in this ration, if desired, either in
the interests of economy, palatability, or personal preference.

262. Requisites of a Balanced Ration.--Reasonable combinations of
foods should be made to form balanced rations.[2] A number of foods slow
of digestion, or which require a large amount of intestinal work, should
not be combined; neither should foods which are easily digested and
which leave but little indigestible residue. After a ration has been
calculated and found to contain the requisite amount of nutrients, it
should be critically examined to see whether or not it fulfills the
following requirements:

1. Economy and adaptability to the work required.

2. Necessary bulk or volume.

3. Desired physiological influence of the foods