1. TROOP 303 FOOD Planning, Preparing, Enjoying

2. PLANNING 1. What type of outing? (car camp, backpack, water trek, winter, desert) 2. Basics (nutrition, taste, economics, easy to prepare and clean up, new tastes) 3. Fuel, water and utensils for food preparation 4. Weather coditions 5. Meal planning 6. Food purchasing and repackaging

3. OUTING TYPES 1. Car Camps – lots of storage and carrying capacity, ice chests 2. Backpacks – weight / volume limits, spoilage 3. Water Treks – Backpack limits but with more space & weight capacity 4. Winter Treks – Backpack limits but with more dense calories, one pot meals 5. Desert Treks - Backpack limits but with water restrictions

5. BASICS 1 Nutrition 1. # of calories (2,500 at home vs 4,000 backpacking vs 6,500 backpacking in the snow) 2. Balance of carbs / grains (long-duration energy), proteins (rebuilding the body), fats (basic energy), sugars (sugar coma) Taste 1. Enlivens the outing 2. Important in combating illness and fatigue Economics 1. You must be able to afford the trip 2. Great meals for $3.50 / person / meal

6. BASICS 2 Easy to Prepare 1. Small / light cook kit 2. Combats fatigue, prevents mistakes Easy to Clean Up 1. Can follow LNT guidelines automatically 2. Combats fatigue New Tastes 1. Automatic intake of trace minerals 2. Sharing recipes with Troop-mates from other traditions

8. FUEL / WATER / UTENSILS 1. Personal cup / bowl / spoon 2. Number of stoves, pots, kits 3. Match utensils to menu 4. Fuel amounts for trek (altitude, snow melting, etc.) 5. Fuel formula # qts. = D(0.23+0.033N) D= # of days N=# of people

11. WEATHER CONDITIONS 1. High altitudes = longer cook time 2. Wind and dampness cools the outsides of cooking pots 3. Prepare high calorie one pot meals in cold conditions 4. Provide hot liquids in cold conditions 5. Provide cold meals in hot conditions 6. Kitchen needs shelter in stormy conditions

13. MEAL PLANNING 1. Balance calorie count with level of exertion 2. Balance meal prep with outdoor conditions 3. Balance cost with value 4. Make meals with good taste 5. Provide variety – try new recipes in the back yard and on weekend treks 6. Don’t forget dessert 7. Provide adequate drinks & trail munchies

15. FOOD PURCHASING & REPACKAGING 1. Make a list (menu) 2. Check it twice (quantities) 3. Buy in bulk 4. Repackage as complete meals 5. Include instructions in freezer bag 6. All crew members participate in food buy and repackage effort