UNIVERSITY OF MINNESOTA
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FOOD FOR S"Upgr,T_".L
No.7., Janunry 1963
Safeg1..1.C'I.rd yo';;r f r,.:T!:.t 1;,/ 1." .s1.1!'viYG.} by
planning your fcod c.:.l1C. we:t'.f::r stockpile
now.
Fooi
W8.ter-- You can live on 1 quart per
day ,"bUt ~l!o1.lld have t gallon per perf.:on
daily for d::lnking a.'1d f(lod PJ~8parati.Gn ..
More is nee dod foL' personal cleanliness.
You may be able to tap your well for a
shelter wat'3r suppl~r, but most rural
residents will need to store enough water for a 2-week period.
Milk:
----Evaporated, nonfat dry, or whole
6
dry milk, in metal container • •
Canr.€1 mcst, pouh,ry, fish:
----Meat, poultry • • • • • • • • • 18
Fish • • • • • • • • • • • • • • 12
MiA~ures of meat, vegetables,
cereal products • • • • • • • 18
Condensed meat-and-vegetab1e
Food--Either build up and keep a
2-week supply of regu.lar food in the
home at all tim~s o~ assemble and maintain a special 2-week stockpile of survival foods in your fallout shelter or
home.
Select stockpile foods that will
last for months without refrigeration
and can be eaten with little or no cooking.
These food~ should be in con8,
jars,or tightly sealed paper containers.
Consider the food needs and preferences of family members. Familiar foods
are likely to be more acceptable in
times of stress.
Kinds and quantities of food su.i..table
to store for emergency use are shown in
the table. Amounts suggested will supply the calories needed by one adult for
2 weeks.
Teenagers m~ need more;
younger children need less. By including
each d~ foods from the eight groups
listed, members of your family can have
a reasonably nutritious diet.
To maintain eating quality of food
in your stockpile, replace food items at
specified intervals with fresh supplies
and use replaced items in faoo.ly meals.
These are suggested maximum replacement
periods for listed foods:
Canned fruits and vegetables:
Be.rries and sour cherries •••
6
Citrus fruit juices • • • • • •
6
Other fruits, fruit juices • •• 18
Dried fruit., in metal container.
6
Tomatoes, sauerkraut • • • • ••
6
Other vegetables (including dry
beans and dry peas) • • • • • 18
Cereals:
Ready-to-eat:
In metal container • • • •
12
In original paper package ••
1
Uncooked (quick-cooking):
In metal container • • • • •• 24
In original paper package
12
Hydrogenated fats, vegetable oil
12
.....
Sugars, sweets, nuts:
Sugar • • • • • keeps indefinitely
• •• 18
Hard· candy, gum
Nuts, canned • • • • • • • • •• 12
12
Instant puddings • • • • • •
Miscellaneous:
Coffee, tea, cocoa (instant) •• . 18
Dry cream product (instant)
12
Bouillon products • • • • • •• l~
Flavored beverage powders ••• 24
Flavoring extracts • • • • • .• • 24
Soda, baking powder. • • • • •• 12
Salt. • • • • • keeps indefinitely
~~.ffiu.m Rep·):."~Et,
11cnths
soups
Cooperat ive Exten, ion Work
i n Agriculture and Home Econom ics , Univers ity of
M i nnesota ,
PeJ>}.orls
Agr icultural
8
.............
Exte nsi on
Se rvic e
and
United
Agriculture Cooperoting . 5kuli Rufford. Director. Published in furtheronce of Agriculturol Extension Acts of Moy 8 ond June 30 . 1914 .
States
Deportm e nt
of
GUIDE FOR RESERVE FOOD SUPPLY
Kind of food
Amount per person for
_ _ _ _ _ _-+_ _ ~ d~a:[
2 weeks
Remarks
of 2 Equivalent of 7 Each of the following is the equivalent of 1 quart of fluid milk:
~lasses (fluid
quarts (fluid)
Evaporated milk: three 6-ounce cans,
one 14!-ounce can.
Nonfat dry milk or whole dry milk:
3-3! ounces.
28 servings (8- Amounts suggested for one serving of
2. Commercial- ~ servings
each food are as follows:
9 pounds)
~ canned
Canned meat, poultry: 2-3 ounces
Canned fish: 2-3 ounces.
Canned mixtures of meat, poultry,
or fish with vegetables, rice,
macaroni, spaghetti, noodles, or
cooked dry beans: 8 ounces.
Condensed soups containing meat,
poultry, fish, or dry beans or dry
peas: one-half of a lot-ounce can.
"""3-."'"IF;>:\"'!'\ll--:·"Tt-s-an·-d~-;"'f3-:-·-""-4-ser~"~ing:---s--+"'4~:2~-~.5~b-s-erv---:i:-ng-s--1t-Am-r--:(o'-u-n-t"-s~su-gg ested for one serving of
vegetables
each food are:
(If nonacid
Canned juices: 4-6 ounces, single
vegetables
strength
are included,
Canned fruit and vegetables, 4
those commeJ:l..
ounces.
c:ially carmed
Dried fruit: 1~ ounces
are recommerd~
4. Cereals and 13-4 s~~:t."'Vings
42- 56 servings Amounts suggested for one serving of
baked goods
each food are as follows (select.ion
(5-7 pounds)
depends on extent of cooking possibJe):
Cereal: Ready- to-eat; puffed: !
ounce; other, I ounce. Uncooked
(quick-cooking): I ounce.
Crackers, co~kies, I ~unce.
Canned bread, steamed puddings, and
cake: 1-2 ounces.
Flour, flour mixes: 1 ~unce.
Macaroni, spaghetti, noodles~ Dry:
3/4 ounce. Cooked, canned: 6 ounces.
"5. Spreads for According to family practices
Examples: Cheese spreads. Peanut
bread and
and other nut butters. Jrua, jelly,
crackers
marmalade, preserves. Sirup, honey.
Apple and other fruit butters.
Relish, catsup, mustard.
6. Fats and
Up to I pound
Amount depends on extent of cooking
vegetable
or I pint
possible. Kinds that do not require
oil
refriger.ation.
7. Sugars,
1-2 pounds
Sugar, hard candy, gum, nuts, i nsweets,
stant puddings.
and nuts
"tl. Miscel.Acco!'uing to farilil~! practices
Examples: Coffee, tea, cocoa (inlaneous
and extent of co~king p09sible
stant), bouillon products. Flavored
beverage powders. Salt, pepper. Flavoring extracts, vinegar, soda, baking powder.
For further information, ask your county agent for U.S. Department of Agriculture Home
and Garden Bulletin 77.
1. Milk
~quivalent