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Cooking in the Outdoors

Cooking in the Outdoors. Sarah Rumble Bobby Oliver Jordan Finke. What to consider when ration planning. Group size Special Dietary Conditions Location Food packaging Weather Spoiling Time

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Cooking in the Outdoors

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  1. Cooking in the Outdoors Sarah Rumble Bobby Oliver Jordan Finke

  2. What to consider when ration planning Group size Special Dietary Conditions Location Food packaging Weather Spoiling Time Trip Duration Nutrition Purpose Individual Appetite levels Pack Weight Level of Exertion Food Preference

  3. Food Guide

  4. Backcountry Nutrition Pinnacle

  5. Menu Planning • Meal by Meal vs. a Ration System • Rationing Pros: • Group creates own menus • Good for longer trips • Flexibility • Creativity

  6. Things to consider… How long? • 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

  7. The Steps of Ration Planning • STEP 1: pounds per person per day (ppppd) • 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 = 3,500-4,500 calories pppd • Cold days/extremely cold nights; full packs/sleds; mnt environment: 2.5 ppppd = 4-5,000 calories pppd.

  8. Step 2What 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

  9. Step 3:Divide the total poundage into food groups

  10. How did we know how to divide that?!?

  11. The almighty NOLS said so… NOLS has been successfully doing it for years, so lets listen to them…it has proven affective.

  12. Step 4: Calculate the total pounds of each food category needed for the trip(For example: 4 people / 8 day trip at 1.75ppppd)

  13. 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 • Ummm, this is pretty simple….just substitute. Thank you. That’s it.

  14. Don’t Forget! • Weight Tips ~ • 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 ~ • Reduce: Buy in bulk (saves money!) • Recycle • Reuse

  15. Special Dietary Concerns:Everyone’s different! • Cook whatever can’t be eaten by all SEPARATELY! • Diabetics • Vegetarians • Ovo-Lacto Vegetarians~ No red meat,poultry, or animal by-products • Vegans~ Plants • P-nut “Poultatarians” ~ No red meat or food that is shaped like an animal

  16. Pearson offers her best advice: “Eat often, eat a variety, and hydrate.” • 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.”

  17. Ya Gotta Eat!!!!

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