1. Cooking for First Class

2. Eating Healthy Balancing Calories ● Enjoy your food, but eat less.
    
Balancing Calories
● Enjoy your food, but eat less.
● Avoid oversized portions.
Foods to Increase
● Make half your plate fruits and vegetables.
● Make at least half your grains whole grains.
● Switch to fat-free or low-fat (1%) milk.
Foods to Reduce
● Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers.
● Drink water instead of sugary drinks.     

3. Good meal ideas Breakfast Lunch Dinner
Oatmeal, powdered milk, dried bacon, fruit
Scrambled eggs, vegis, canned meat, toast
Lunch
Pre-made sandwiches with fruit
Cup-of-soup if need the heat and are hiking
Dinner
Spaghetti, sauce, parmesan cheese, freeze-dried hamburger
Frozen stew, rolls

4. Choosing a healthy menu

5. Keeping the food from going bad
Choose food which keeps well
Freeze dried
Packaged food (canned meat)
Slow/non-spoiling – cheese, salted butter, noodles
Use dry ice/ice/chests to keep food temporarily
Use spoilable food first

6. Food handling

7. Pack in/Pack Out Minimize packaging
In the wilderness, you need to pack out even food shards from dishes
Ziplock with food become ziplock with trash

8. Campout type affects menus
For car camping, heavy pots, dutch ovens, coolers, lots of packing is fine. Focus on quality and nutrition
For backpacking, every ounce counts. Focus on calories, carbs (energy) and salts (you need to replace salt lost in sweat). Top Raman actually has a purpose when backpacking.
Lunches on the trail should not be cooked unless need the heat to keep warm.

9. Gear

10. Plan for scouts who want to do the 1st Class requirement
Put together menu for breakfast/lunch/dinner by September 10th meeting. Have first draft of form filled out.
September 10th meeting we will figure out who is cooking and who is eating. Final shopping list will be finished at meeting, and will be split between cooks and eaters. Each scout will go home with shopping list.
Each scout will pack in the food they purchased.

11. Getting the Ingredients

12. Cooking the meal