PNP NUTRITION BASICS: Lesson 10 - Food Storage Strategies
When it comes to emergency food storage, it's not just about having enough to eat but also about ensuring that the food you store is nutritious and enjoyable. Stocking up on foods that you and your family like ensures that you won't face additional stress from eating unpalatable meals during a crisis. Moreover, choosing nutrient-dense foods means you'll get the necessary vitamins and minerals to stay healthy and maintain energy levels. This can make a significant difference in your ability to handle the physical and emotional challenges that come with emergencies.
Relying solely on a bucket of freeze-dried food as a last resort is a common approach, but it shouldn't be your primary strategy. While freeze-dried foods have their place in long-term storage due to their extended shelf life and convenience, they often lack the variety and nutritional balance needed for sustained health. Integrating a variety of healthy, nutrient-rich foods into your storage rotation ensures that you have a balanced diet that can sustain you over time. By regularly rotating your stock with foods you enjoy, you can keep your emergency supplies fresh and minimize waste.
Consider these options:
FIFO Method: Use the “first in, first out” method to rotate stock and ensure freshness. It is recommended to keep a stock of foods that you and your family regularly consume.
Cool, Dry Storage: Store your supplies in a cool, dry place away from direct sunlight to maximize shelf life.
Check Expiration Dates: Regularly check and replace items that are close to their expiration dates.
Calculating Food Necessities
Calculating how much food two people would need for a 30-day emergency supply involves both reading food serving labels and considering personal eating habits. Here's a step-by-step approach to ensure you have enough to not just survive but thrive during an emergency:
Understanding Serving Sizes
First, familiarize yourself with food serving labels. Each label provides information about the number of servings per container and the nutritional content per serving. For example, a can of Costco canned roast beef might indicate that it contains four servings. However, serving sizes on labels are often smaller than what people typically consume in a single meal.
Estimating Personal Consumption
Next, assess your personal consumption. If you know from experience that you typically eat an entire can of roast beef in one meal, adjust the serving size accordingly. This means that instead of the label's four servings, you should consider it as one serving for your planning purposes. Track your typical daily intake for various foods over a week to get a realistic picture of your needs.
Calculating Total Needs
To calculate the total amount of food needed for two people for 30 days, follow these steps:
List Daily Food Items: Identify the specific foods you plan to include in your emergency supply. Include breakfast, lunch, dinner, and snacks.
Adjust for Actual Consumption: Note the actual amount you and your partner eat for each item. For example, if you both eat a can of roast beef for one meal, that’s two cans per meal.
Daily Totals: Sum up the total servings needed per day for both people. For instance, if you need two cans of roast beef for one meal and plan to eat it three times a week, that’s six cans per week.
Multiply by 30 Days: Multiply your daily totals by 30 to determine the monthly requirement. Using the roast beef example, if you eat six cans per week, you’ll need 24 cans for the month (6 cans x 4 weeks).
Step 4: Consider Nutritional Balance
While calculating quantities, ensure a balanced diet by including a variety of foods with proteins carbohydrate, fat, fruit, and vegetable options. This not only ensures nutritional adequacy but also prevents monotony; both make it easier to maintain good health and morale during an emergency.
Example Calculation:
Breakfast:
Oatmeal: 1 cup per person, 2 cups per day (60 cups for 30 days).
Canned fruit: 1 can per person, 2 cans per day (60 cans for 30 days).
Lunch:
Canned soup: 1 can per person, 4 cans per day (120 cans for 30 days).
Dinner:
Roast beef: 1 can per person, 2 cans per day (60 cans for 30 days).
Canned vegetables: 1 can per person, 2 cans per day (60 cans for 30 days).
Snacks:
Granola bars: 2 bars per person, 4 bars per day (120 bars for 30 days).
Here is a simple Macronutrient Reminder
Proteins
Canned Meats: Tuna, salmon, chicken, or turkey.
Beans: Kidney, black, pinto, or baked beans (high in fiber and protein)
Nut Butters: Peanut butter or almond butter
Beef Jerky
Fruits and Vegetables
Canned Fruits: Apples, peaches, pears, or fruit cocktail
Canned Vegetables: Carrots, green beans, corn, peas, spinach, tomatoes
Freeze-Dried or Dehydrated Fruits and Vegetables: Apples, berries, broccoli, and mixed vegetables
Grains and Starches
Rice: White or brown rice (estimate about 2 cups uncooked per person per week)
Pasta: Various types for different meal options
Oats: Rolled oats or instant oatmeal
Crackers and Bread Mixes: Long shelf-life options
Dairy and Alternatives
Powdered Milk: For cooking and drinking
Shelf-Stable Milk: UHT milk or evaporated milk
Comfort Foods and Snacks
Energy Bars and Granola Bars
Canned Soups and Stews
Dried Fruits and Nuts
Chocolate, Coffee, and Tea
Cooking Essentials
Cooking Oil: Vegetable oil, olive oil, butter
Spices and Condiments: Salt, pepper, sugar, honey, vinegar, and any favorite seasonings
Drinks
Canned Juices: Orange, apple, or mixed fruit juices
Electrolyte Drinks: Powdered mixes to stay hydrated
Instant Coffee or Tea
Step 5: Adjust and Monitor
Regularly review and adjust your calculations based on actual consumption and preferences. Conduct periodic checks of your food supply, ensuring you have enough variety and quantity to sustain you through an emergency.
By carefully calculating your needs based on actual consumption rather than just relying on serving sizes, you can ensure you have a well-stocked emergency supply that will keep you healthy and satisfied during any crisis.
