Stored Food and Other Supplies - When Disaster Strikes - page 37

white rice can keep for many years if stored properly. Whole grains can be sprouted, increasing their
food value.
Legumes—60 lbs. (dry). This includes many different varieties of beans, peas, lentils, seeds, and so
on. Soybeans offer very high protein content, but it is a good idea to store several other legumes for
taste and variety.
Milk, dairy products, and eggs—60 lbs. (dry). Nonfat dry milk keeps longer than dried whole milk.
Dehydrated eggs and powdered milk greatly expand your cooking possibilities. Also, you can make a
variety of cheeses from powdered milk.
Meat and meat substitutes—20 lbs (dry). Dried vegetarian meat substitutes and freeze-dried meats are
very light. They are best cooked into stews and soups for extra flavor.
Fruits and vegetables—10 to 30 lbs (dry). Traditionally, dehydrated fruits and vegetables are much
less expensive than freeze-dried.
Sweeteners—65 lbs. These include sugar, honey, syrups, and so on. Honey is preferred for its nutrit-
ive and antibiotic values.
Fats, oils, and shortenings—22 lbs. (2 gals. liquid plus 6 lbs. shortening). Includes butter, margarine,
powdered butter,shortening, cooking oil, nutbutters, andsoon.Hydrogenated processed oils are non-
nutritive, but last for years (bacteria can't eat them, and our bodies can't do much with them either).
Cold-pressed oils, such as olive and safflower, provide essential fatty acids that your body needs to
metabolize foods, but do not last as long. Storing a combination of mostly cold-pressed unprocessed
oils plus a smaller portion of hydrogenated oils offers a blend of good nutrition and longevity.
Sprouting seeds and supplies—20 to 50 lbs. These provide live foods and essential vitamins and are
great for variety and nutrition. For best results, use untreated organic whole grains, beans, and seeds.
I suggest alfalfa seeds, all types of whole grains, mung beans, soybeans, lentils, and cabbage, radish,
and broccoli seeds. (See later in this chapter for sprouting instructions.)
Leavenings. Include approximately ¾ lb. dry active yeast, 1 lb. baking powder, and one box of bak-
ing soda. Dry active yeast is a living organism and has a shelf life ofonly one and a half to three years,
but baking powder and baking soda are chemical compounds that will keep indefinitely.
Miscellaneous foods and seasonings. These include spices, cocoa powder, seasoning sauces, condi-
ments, vitamins, minerals, other nutritional supplements, and so on. Include at least 8 lbs. of salt.
Multivitamins (with minerals). Include 365 (one a day).

Calculating Food Requirements (in typical equivalent adult males)*

Food Factor Equivalent Adult Males

Multiply the number of adult males × 1.0 ____________

Multiply the number of adult females × 0.85 ____________

Multiply the number of teenage males × 1.4 ____________

Multiply the number of teenage females × 0.95 ____________

Multiply the number of male children (aged 7-11) × 0.95 ____________

Multiply the number of female children (aged 7-11) × 0.75 ____________

Multiply the number of children (aged 4-6) × 0.6 ____________

Multiply the number of infants (aged 1-3) × 0.4 ____________

Total: ____________