Transcript Cooking in the Outdoors

Cooking in the
Outdoors
Sarah Rumble
Bobby Oliver
Jordan Finke
What to consider when ration
planning
Group size
Location
Weather
Trip Duration
Purpose
Pack Weight
Level of Exertion
Food Preference
Special Dietary Conditions
Food packaging
Spoiling Time
Nutrition
Individual Appetite levels
Food Guide
Backcountry Nutrition Pinnacle
Fats & SweetsUse sparingly
Meat, Poultry, Eggs, Fish (when available),
and Dairy –
1-2 servings/day
Beans, Nuts, Seeds, Vegetables, and Fruit5-8 servings/day
Grains & Starchy Vegetables – 1-3 servings
at meals and snacks, more on active days
Exercise & WaterMinimum of 2 quarts + other fluids
Menu Planning
Meal by Meal vs. a
Ration System
Rationing Pros:
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Group creates own
menus
Good for longer trips
Flexibility
Creativity
Things to consider… How long?
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Less then a week: foods that won’t spoil!
7-10 days: dehydrated/freeze dried to cut down
weight
>10 days: Increase dehydrated/freeze dried foods
or resupply food
Ease of Preparation ~ quick one-pot meals vs.
time to elaborate
The Steps of Ration Planning
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STEP 1: pounds per person per day (ppppd)
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Hot days and warm nights: 1.5pppd = around 2,500-3,000
calories pppd
Warm or cool days and nights (or full-pack hiking): 1.75-2
ppppd = 3-3,500 calories pppd.
Hiking/skiing with full packs; cool days/cold nights of
early spring, late fall, or winter: 2-2.25 ppppd = 3,5004,500 calories pppd
Cold days/extremely cold nights; full packs/sleds; mnt
environment: 2.5 ppppd = 4-5,000 calories pppd.
Step 2
What is the total amount of food needed for the
trip?
What’s the equation? …
# of people X # of days X ppppd:
 EXAMPLE:
4 people X 8 day trip X 1.75 ppppd = Total amount
of food needed: 56 pounds
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Step 3:
Divide the total poundage into food groups
Food Category
1.5
ppppd
1.75
Ppppd
2
Ppppd
2.25
ppppd
2.5
Ppppd
Breakfast
.24
.28
.33
.35
.38
Dinner
.27
.19
.32
.32
.22
.35
.35
.24
.37
.37
.26
.45
.40
.28
.49
.11
.10
.06
.21
.13
.12
.09
.24
.16
.14
.13
.28
.09
.15
.15
.31
.10
.18
.19
.33
0
0
0
.12
.15
Cheese
Trail foods
Flour and baking
Sugar and fruit drinks
Soups, bases, desserts
Milk, eggs, margarine,
cocoa
Meats and substitutes
How did we know
how to divide that?!?
The almighty NOLS said so…
NOLS has been successfully doing it for years, so lets
listen to them…it has proven affective.
Step 4: Calculate the total pounds of each food
category needed for the trip
(For example: 4 people / 8 day trip at 1.75ppppd)
Food Category
Calculation
Rounded
Trail Foods
.35x4x8=11.2lbs
11 lbs.
Dinner
.32x4x8
10.5
Breakfast
.28x4x8
9 lbs.
Milk, eggs, margarine,
cocoa
.24x4x8
7.5lbs.
Cheese
.22 x 4 x 8
7
Flour and baking
.13x4x8
4
Sugar and fruit drinks
.12x4x8
4
Soups, bases, desserts
.09x4x8
3
Meats & substitutes
NOLS only uses in
2.25-2.5lb. rations
Total pounds:
56 lbs.
Step 5: Round the numbers up or down
within categories (last column of the table in
step 4) and make substitutions, depending on
individual preferences
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Ummm, this is pretty simple….just substitute. Thank
you. That’s it.
Don’t Forget!
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Weight Tips ~
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3-season backpacking = how many pounds per person per
day? Suggested: 1.5-2 pounds
No cans!
Freeze dried/dehydrated: lighter but more expensive
Fresh fruits and veggies: heavier but welcome treat!
Eliminate water carried in foods: carry dry then rehydrate!
Heavy items first!
Packaging/Repackaging ~
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Reduce: Buy in bulk (saves money!)
Recycle
Reuse
Special Dietary Concerns:
Everyone’s different!
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Cook whatever can’t be eaten by all
SEPARATELY!
Diabetics
Vegetarians
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Ovo-Lacto Vegetarians~ No red meat, poultry, or animal byproducts
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Vegans~ Plants
P-nut “Poultatarians” ~ No red meat or food that is shaped
like an animal
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Pearson offers her best advice:
“Eat often, eat a variety, and hydrate.”
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Petzoldt’s:
“Never become hungry or thirsty… eat when
you want and what you want.”
“Timeless advice from the experts for anyone heading into the
backcountry.”
Ya Gotta Eat!!!!