2.47-2.82 | 1.30-1.76 | 8.82-14.10
Man (moderate work) | 4.16 | 1.98 | 17.63
Woman (moderate work) | 3.24 | 1.55 | 14.10
Old man | 3.53 | 2.40 | 12.34
Old woman | 2.82 | 1.76 | 9.18
Atwater (man, light exercise) | 3.70 | 3.70 | 13.3
Chittenden (man, light exercise) | 2.16 | 2.83 | 13.0
==================================+===========+===========+==============

A well-designed food ration, therefore, will be one which will provide
the body with the proper amount of food material wisely adjusted to the
occupation and the digestive ability of the individual. It has been, in
the past, a matter of very exact computation to determine how many
ounces of proteid food, how many ounces of starchy food, and how many of
fatty foods should be consumed during the day, and experiments have been
made in asylums, prisons, and on companies of soldiers with a view to
proving the theoretical figures.

It has always been found that an overdose of proteids results in
inability to absorb the excess, and it has been assumed that a ratio of
proteids to carbohydrates of one to four is approximately the proper
proportion. For instance, Koenig (1888) shows the minimum daily need of
food stuffs at different ages and two American authorities, Atwater and
Chittenden, have also laid down standards; all three being shown in the
preceding table.

The following table taken from Rough and Sedgwick's book, already
referred to, gives the percentage composition of some of the more common
foods:--

TABLE XVII

============+=======+=========+========+=======+======+======
| Water | Proteid | Starch | Sugar | Fat | Salts
------------+-------+---------+--------+-------+------+------
Bread | 37 | 8 | 47 | 3 | 1 | 2
Wheat flour | 15 | 11 | 66 | 4.2 | 2 | 1.7
Oatmeal | 15 | 12.6 | 58 | 5.4 | 5.6 | 3
Rice | 13 | 6 | 79 | 0.4 | 0.7 | 0.5
Peas | 15 | 23 | 55 | 2 | 2 | 2
Potatoes | 75 | 2 | 18 | 3 | 0.2 | 0.7
Milk | 86 | 4 | -- | 5 | 4 | 0.8
Cheese | 37 | 33 | -- | -- | 24 | 5
Lean beef | 72 | 19 | -- | -- | 3 | 1
Fat beef | 51 | 14 | -- | -- | 29 | 1
Mutton |