Meals on the hike. School of tourist training for beginners. Presentation: Meals on a hike, daily intake Meals on a camping trip, presentation

Topic

FOOD WHILE HIKING. DAILY RATE

Goals and objectives:

1. To acquaint with the stages of preparation for a tourist trip, taking into account the solution of food problems.
2. To teach how to cook lunch in field conditions.
3. To cultivate a respect for nature, rational use of products, self-preservation of one's own life and health during a hike.

The course of the lesson.

Organizational moment and safety.

Introductory part

Work on the topic

1. To maintain health, “get away from the city,” and get “muscle joy,” a person goes to nature. A heavy backpack is not the best travel companion. Lightening it is not an easy task. But this must and can be learned. What types of hikes do you know? (weekend hike, multi-day category trips).

One or two day hikes are a rest, a holiday. Therefore, everything here should be festive: both mood and food. Tourists try to make their diet festive. A shorter walking day also affects food management.

It is necessary to develop a menu not only for multi-day hikes, but also for weekend hikes. To do this, we choose a caretaker who will develop a menu and distribute the preparation of dishes among the participants in the campaign.

2. The composition of the tourist's daily diet.

The hiking diet is three hot meals a day and one dry ration at a big break. Although it may be different, more on that later. When composing a daily diet, you need to remember that the more varied the products and the dishes themselves, the more the tourist's body receives the necessary nutrients: proteins, fats, carbohydrates, vitamins. What do we call this food? Rational, balanced.

In order for the food to be rational, you must take the following products with you on the hike:

Proteins are obtained from meat. It can be canned meat, freeze-dried meat (this is a method of drying), bouillon meat cubes, smoked meat, uncooked smoked sausage that does not spoil for a long time. Protein-rich food is given in the morning, as it promotes energy production, and if consumed at dinner, it will prevent sleep.

Fats are obtained with butter, vegetable oil, lard, crackers. Halva can be used instead of vegetable oil. Use a mixture of nuts with raisins, dried apricots.

From 15 to 25% of the caloric content of the diet should be cereals.

During the trip, they use food concentrates, soup sets, ready-made cereals, instant meals: mashed potatoes.

Most of the products are taken in dried form.

SAMPLE MENU IN A DAY HIKE

The total caloric intake per day is 2700-3000 kcal.

Breakfast (1000-1100 kcal)

Buckwheat porridge with butter and sugar. Compote. Crackers and biscuits.

Food on halts and on the move (700 kcal), g

Cheese 25. Sausage, loin 25. Canned fish 25. Rusks 40.

Sugar, sweets 50. Glucose 10. Sweet drinks.

Dinner (1000-1100 kcal)

Vermicelli with meat. Kissel. Crackers and biscuits.

How should a fire be made?

During the hike, meals can be cooked on a fire, a primus stove, in an earthen oven

The fire should be located no closer than 8-10 meters from the tent. When making a fire in a coniferous forest, a large fire should not be made, as sparks can lead to the most dangerous crown fire. And do not make a fire close to trees and bushes, in areas with dry grass, in clearings. It is necessary to remove the sod from the campfire site, remove dry foliage and needles around. Better to use an old fireplace.

Leaving the resting place, the fire is poured with water, the fire is covered with turf. Such a respect for nature will allow you to use the same beautiful places for many years.

First, a “hut” type fire is used to quickly obtain the required amount of flame. As soon as such a fire flares up well, coarsely chopped firewood is added - this is the "well" type.

Safety rules for cooking food over a fire.

1. Buckets and pots hanging over the fire should be moved or removed only after putting on a mitten.
2. You cannot work around a fire without clothing that protects the body from burns.
3. Do not put dishes with hot food on the ground next to people. Unsuspecting tourists can accidentally hit the bucket and scald their legs. Buckets with cooked food should either hang closer to the counter (not over the fire), or stand on the ground at the very counter, "in sight", or be placed on a specially installed crossbar in a conspicuous place.
4. It is necessary to constantly monitor the fire.

What utensils are used during the hike?

(pots, buckets with a lid, 2-3 plywood: for cutting food, as a stand, kitchen knives, bowls, spoons, ladle)

What if we forgot the ladle? (the tin can is attached to the wooden handle)

Let's not forget about ecology. Going on a hike, do not forget that we can negatively affect nature: trample the soil, destroy vegetation, animals, insects. Polyethylene containers, glass bottles, disposable dishes clog up the edges of forests, glades, river banks and reservoirs, so all waste that cannot be decomposed naturally (rusting, rotting) must be collected in a garbage bag and taken to the first settlement along the route ... A fire that has not been extinguished often causes a fire. Remember that we are visiting nature, and nature loves order and really needs it.

Home assignment. Brew herbal tea and make sandwiches with various trekking products (butter, cheese, fish, sausage).

Practical part

Making a fire. Preparing boiling water for tea. Brewing herbal teas.

Tasting of prepared tea with sandwiches.

Then relay races with checkers, competitions for agility and vestibular apparatus.

You can read: ¥ ¥ ¥ ¥ Alekseev A. A. Meals in a hiking trip. http: // daikicat. narod. ru / library / pit / index. html; Shikov A. Nutrition in a tourist trip. http: // www. skitalets. ru / food / articles / food_shikov /; Lecture at the school NTP + STP at the Moscow State University tourist club A. N. Yarykina. Nutrition in mountain hikes. http: // www. skitalets. ru / food / articles / mgu / gory 1. htm; Lecture of the School of the Mining Tourist Club of Moscow State University. Food in mountain hikes. http: // www. skitalets. ru / food / articles / mgu / gory. htm; A. Lebedev, TK MAI. Food in mountain hikes. http: // www. mountain. ru / useful / equipment / 2001 / Lebedev_pitanie /; articles about sports nutrition site http: // fatalenergy. com. ru; Other materials.

Requirements to be met by food during a hike: 1. Compensate for energy consumption (calorie content). 2. Be balanced. 3. The weight of the consumed products should be as small as possible in order to provide the necessary requirements for calorie content, nutritional balance (not stew!). 4. Fast and easy preparation. 5. Camping meals should be tasty, varied and take into account the gastronomic preferences of the team members. 6. Travel products should not spoil (not cooked sausage!) And be “properly” packed for transportation.

Energy consumption ¥ In complete rest, to maintain life (basal metabolism), an adult consumes about 1 kcal per hour per 1 kg of body weight. This is about 1500 for women and 1800-1900 kcal per day for men. ¥ Sitting - 1.5, standing - 1.6 kcal per hour per 1 kg. When walking on a flat road - 3, with a backpack 10 -15 kg - 6. ¥ A tourist with a backpack of 20 kg, climbing a hill with a steepness of 20 ° spends about 8 kcal per hour per kg of body weight, or 500 -600 kcal per hour. Energy consumption during movement depends not only on mass, but also on physical fitness: the better it is, the less energy is required. Thus, in the city and in simple walking and water trips, we spend 2500 -3500 kcal per day. ¥ In mountain and ski trips III grade. energy consumption averages 3-4 thousand kcal per day, and on some days - up to 6 thousand kcal. In difficult hikes, they increase to 5-6 thousand kcal per day on average, and on storm days - up to 7-8 thousand kcal.

¥ If food during the hike makes up more than 2/3 of the participants' energy consumption, this is considered an acceptable energy deficit, which does not seriously affect the performance and health of tourists. ¥ In a hike of a small category of difficulty, the total calorie content of the diet should be 2200 -2500 kcal. , while the weight of the layout will be about 550-750 g.

For a balanced diet, you need the "correct" ratio of BJU - proteins, fats and carbohydrates. ¥ Proteins are the main building blocks. The most valuable protein of animal origin, since it contains essential amino acids. ¥ Fat is the main source of energy at rest and during low-intensity work. ¥ Carbohydrates are the main source of energy. They are absorbed faster than fats, while less oxygen is spent and practically no substances harmful to the body are formed. Therefore, it is beneficial to consume them during intensive work.

For "ordinary life", as well as for simple short hikes, the ratio of BJU is normal - 1: 1, 2: 4, 6, as a rule, it is simplified -1: 1: 4. Tourist practice recognizes the optimal ratio of ¥ 1: 0, 7: 4 for the Caucasus ¥ 1: 0, 7: 5 for hiking in the mountains of Central Asia at an altitude of over 4000 meters. The optimal ratio should not be observed in every daily diet, but on average, over several days. In the mountains, where there is not enough oxygen in the air, the body cannot assimilate a large amount of fats, since more oxygen is consumed during their oxidation than during the oxidation of proteins and carbohydrates.

The speed and simplicity of food preparation is one of the features of food preparation on a mountain hike. In order to save cooking time and fuel weight, it is recommended to use instant food and, if possible, pre-pack them for ease of cooking. The boiling time for cereals or other product after boiling the kana should not exceed 25 minutes.

An indicative list of the daily diet. Breakfast. Porridge (cereals, flakes + milk + sugar) 40 (50) g \u200b\u200b+ 15 g Cheese 40 g Rusk 5 -10 g Sweetness 35 g Tea 2 -5 g Sugar 5 -10 g

An indicative list of the daily diet. Dinner. 0/2 -5 g 30 -50 g Rusk 5 -10 g Sweetness 20 -40 g Sugar HOT LUNCH WITH / without tea Sausage / cheese SNACK 5 -10 g Soup 40 -45 g Spices 15 -20 g Sausage / cheese 30 - 50 g Rusk 5 -10 g Sweetness 20 -40 g Tea 2 -5 g Sugar 5 -10 g

An indicative list of the daily diet. Dinner. Porridge + meat (50 -80 g) + (20 -30 g) Pasta + cheese / meat (50 -90 g) + (30 -40 g) / (20 -30 g) Lentils + meat (50 -80 g) + (20 -30 g) Mashed potatoes + meat (50 -80 g) + (20 -30 g) Spices / vegetables for basic dish 20 -30 g Rusk 5 -10 g Sweetness 20 -40 g Tea 2 -5 g Sugar 5 -10 g

¥ Pocket food (karpit, KP) - sneakers, mars, picnics and other chocolate bars, dried fruits, caramels, nuts, chocolates, candied fruit, gum and so on (55 -110 gr.). ¥ The more varied the menu, the better, there should be at least 3 cooking options, better 4 or more, they should alternate with each other. ¥ There should be a lot of spices and dried vegetables during the hike. The more diverse they are, the better. Subtle aromatic spices such as hops-suneli are poorly perceived in the mountains. Good to use: different varieties of pepper (sweet red, hot, black), dried paprika, garlic, onion, carrot, tomato, dill, parsley, etc. ¥ It is advisable to take different drinks: teas of different varieties and colors (black, red, green), sometimes you can diversify breakfast with cocoa, coffee is not desirable, for dinner you can cook compote from dried fruits, dried berries.

The packaging should: ¥ maintain the taste of the food and its original shape throughout the hike, ¥ be strong, ¥ be light, ¥ fit comfortably in a backpack.

The main recommendations for the drinking regimen during the hike of 1-2 categories of complexity: ¥ The total amount of fluid consumed should proportionally increase depending on the intensity and volume of the load, air temperature, the amount of fluid consumed in this case can be 2, 3, and 5 liters per person in a day. It is important not to overdo it here! ¥ Keep in mind that water is absorbed into the blood 10-15 minutes after drinking, and then thirst disappears. ¥ The most effective way to compensate for fluid loss is to use fractional water intake in small portions of 50-150 ml during short breaks. ¥ Drink water with vitamin and mineral supplements. ¥ During dinner, you should replace the loss of body fluids in the amount of up to 350-400 ml of the drink.

Roles of group members in catering. Manager: ¥ Appoints the manager ¥ Sets the weight of the layout ¥ Gives the manager a "plan" of the route for drawing up the layout ¥ Controls the timeliness and correctness of the layout, the purchase of products, the distribution of products among the backpacks. Medic: Agree with the manager and the manager on the use of vitamins, mineral supplements, etc. in the campaign, organize their purchase. Participant: When preparing for the trip: ¥ Provides an opinion on the selection of products in the diet ¥ Be sure to inform the superintendent about the presence of food allergies ¥ Participates in the purchase, packing and packaging of food During the hike: ¥ Carries his part of the food ¥ On duty.

Roles of group members in catering. Superintendent: At the stage of pre-travel preparation ¥ He plans meals during the hike, in other words, makes a layout ¥ Coordinates the layout with the manager (weight, day, diet) and participants (food set) ¥ Coordinates vitamin and mineral supplements with the doctor ¥ Instructs participants to purchase food or joint purchase of products is organized ¥ Organizes joint filling and packaging of purchased products (if necessary) ¥ Draws up a plan for placing products in backpacks Directly on the hike ¥ Gives orders to the attendant about the menu and informs which of the participants has the necessary products; ¥ Controls the uniform output of products along the route; ¥ Saves or vice versa depending on the situation;)

Layout is the number and range of products for each day. The composition of the layout depends primarily on what the people in the group eat or not.

Types of layouts The main indicator of layouts is the average weight of food items consumed by one participant in one day. According to this indicator, A. Lebedev divides layouts into ¥ extremely light - less than 580 g / day per person; ¥ lungs - from 580 to 660 g; ¥ lightweight - from 660 to 740 g; ¥ normal - from 740 to 820 g; ¥ heavy - more than 820 g. If we talk about hikes of a low category of complexity with low energy consumption in the summer, it seems logical: ¥ less than 450 g - extremely light ¥ 450 -550 g - light ¥ 550 -700 g - the norm ¥ more than 700 g - heavy (this classification takes into account the total weight of the layout, including pocket food)

By the nature of the food, layouts can be distinguished: ¥ Meat. ¥ Vegetarian. ¥ Mixed. Layouts can be made: ¥ on paper ¥ using Excel or analogs ¥ in specialized programs, for example, Outdoor Food Ration Calculator, Zavpit 3. 1., Supply manager, etc.

¥ The concept of "floating" layout is distinguished separately. A "floating" layout is understood as a layout in which the quantity, assortment of products, and the total caloric content of the diet change depending on various circumstances.

The procedure for drawing up the layout. 1. Ask the head of the approximate schedule of physical activity on the route by day (route thread). In a mountain hike, loads are mainly determined by the altitude schedule and the nature of the obstacles (the complexity of the passes). 2. Find out from the head the weight of the future layout. 3. We find out whether there will be a transfer or not. 4. We agree with the doctor on the use of vitamin and mineral supplements on the route. 5. We interview group members about food preferences, allergies, food intolerances to certain foods. 6. We decide the question: will there be hot meals or not. 7. According to the schedule of loads, we plan rations for every day - we draw up a menu, estimate its calorie content. For convenience, the menu can be repeated in cycles after 3-4 days. At the same time, depending on the required calorie content and the expected complexity of the day, the main dishes are supplemented with certain products. However, the menu should depend primarily on the conditions of the route, and not on the order in the cycle, on the route in real conditions everything can change. 8. We make a menu for spare days. 9. We design the resulting layout and submit it for discussion by the group.

What should be considered when drawing up a floating layout? ¥ Period of primary acclimatization (1-3 days, individually, it can be up to 5) ¥ Period of "main work" on the route, when the group overcomes defining obstacles. - Passing days. - Rest days. ¥ End of the hike - the time when the stomach pit may open for most of the group (14-16 days, individually at 10). ¥ Possible imprisonment - spare days. ¥ Force majeure - usually occurs unexpectedly, but you need to be prepared for them.

Calorie distribution ¥ Breakfast - 30% calories. He must be able to work until lunchtime. Breakfast should be not only high-calorie, but also well digestible, small in volume and, very importantly, tasty. ¥ Pocket food serves for quick reinforcement and also helps to deceive hunger. It contains carbohydrate products - cookies, sweets, dried fruits. Sour candies and dried fruits also help from dry mouth. This takes 10-15% of the daily calorie content. ¥ Snack - 30 -35%. Here you need a combination of easily digestible foods for quick recovery of spent energy (sugar, waffles, sorbet, juices) and hard-to-digest fatty foods (sausage, bacon, halva), which will slowly oxidize before dinner. ¥ Dinner - 25% of calories. He must compensate for the daily energy consumption. Protein and carbohydrate products are good here: meat and milk porridge, pasta, soups. Since there is usually time in the evening, you can calmly and thoroughly drink tea.

Distribution and accounting of products. ¥ When distributing products among the backpacks of participants, we take into account the following: Ø The need for proportional consumption of food from the backpacks, Ø Physical strength of the participants Ø Availability / absence of a transfer

Drop - a part of the products that the team does not carry with them from the beginning of the hike, but leaves them in advance at some point on the route ¥ It is better to place food to be dropped in large bags. It would not be superfluous to include a detailed inventory inside the bag. Scatter the cheapest tobacco around, you can sprinkle it with gasoline, (just not on the very delivery;)), vinegar. Watch the rain don't get wet. You can put not only food in the drop-off, but also personal items. You need to hide it securely.

Nutrition requirements: meals should be varied meals should correspond to the type of day (arrival day, normal running, running with a load (carrying cargo), crossover day, rest day (daytime), half-day. Food should be easy and quickly prepared food should be as much as possible light in specific gravity (usually achieved by drying or sublimation)

Product groups (conditionally) GRANULES AND PASTA PRODUCTS, CANNED FLOUR (MEAT, FISH and VEGETABLES) FATS BAKERY (BOOKIES, DRIEDS) CONDITIONS (spices, salt) VEGETABLES and other BY-PRODUCTS and DRIED FRUITS SWEETS AND SWEETS (FRUITS) FISH) Dairy products and the like (CHEESE, DRY MILK, EGG POWDER, GLASS BUTTER) DRINKS (COMPOUND MIXTURE, KISEL, COCOA, COFFEE, TEA)

Nutrition tactics: how to cook dishes (pots, pans, ladles) heat sources - primus, gas burners, a fire Auxiliary accessories - wind screens, grabs, ladles, wind boards, can openers. In addition, additional plastic bowls are very convenient - for diluting or dissolving something, as well as washing cereals.

A bonfire for preparing a dinner A bonfire for preparing a dinner is decomposed so that it does not blow out, and the flame evenly heats the pot. Buckets, cauldrons hanging over the fire should be moved or removed with a mitten or rag so as not to burn yourself.

Preparing food Add salt to food to taste. Roughly for a mug of cereals, you will need a teaspoon of salt, for milk and sweet cereals, half a spoon. Concentrates of soups, cereals and stew already contain salt. The porridge is cooked until thickened (with stirring) over high heat, and then over low

Lecture 6

The importance of proper organization of food during a hike

Power \u003d
Wrong
food \u003d
Energy
+ building material
1.
2.
3.
4.
Problems with
health
Psychological
the discomfort
Increased risk
occurrence of emergency
Impossibility
continue the hike

Duties of the supply manager (supply manager)

1.Requires knowledge of the basics of proper nutrition
in relation to hiking.
2.Creates a layout for the hike, starting with the menu
for every day and ending with a list of products to
purchase. Manages the purchase of products.
Dispenses products to carry
participants.
3.Indicates exactly what to cook each time.
Must have information at any time about
condition and location of the grocery
stock. In the event of a shortage of products, it produces
adjustment of the layout.

The main characteristics of daily food: calorie content, nutritional value and digestibility

Energy consumption during the hike - 3-5 thousand kcal / day and above
The critical norm for a hike is 2.3-2.5 thousand kcal / day
The critical norm for those who want to lose weight is 1.2 thousand kcal / day
Calorie content of some foods:
Groats - 300 ... 350 kcal / 100 g
Sugar - 405 kcal / 100 g
Caramel - 230 kcal / 100 g
Braised beef - 220 kcal / 100 gr
Salted lard - 770 kcal / 100 g
Ghee butter - 874 kcal / 100 g
Chocolate - 500-600 kcal / 100 g

Food composition: БЖУ

Proteins are the main building material
for the body, proteins are especially valuable
animal origin (organism
humans are not synthesized)
Fat is the main source of energy at rest
(1 gram of fat - 9.3 kcal)
Carbohydrates are the second source of energy
absorbed by the body much faster and
at a lower cost than fats; much
less calories (1 g - 4.1 kcal)

The ratio of BZHU in the daily diet

1: 1: 4 - hiking and water trips in summer
1: 2: 4 - winter and challenging summer hikes
1: 0.7: 4-5 - hot climate and highlands

Layout

Layout is the number and range of products
on every day
"Floating layout" - tracking the periods of the trip:
Acclimatization (less than normal, 2000-2500 kcal)
The main part of the route (norm, 2500-3500 kcal)
Exit from the hiking area (increase
calorie content, increase in volume and quality,
"Pasture", bookmark, 3000-4000 kcal)
Post-trekking period ("stomach pit" on the way)

Layout compilation

1.
2.
3.
4.
5.
Drawing up a route thread and timetable,
determination of the number of days, walking days and their
species.
Calculation of the number of Z, O, U and P and their types for the whole
hike (including the days of arrival and departure).
Making a list of products for 1 person and (or)
per group per KABP
Calculation of the number of products for the entire trip,
preparation of a purchase list
Determination of the procedure for the purchase and packaging of products,
correction of the purchase list in accordance with
this order.

Product weight requirements

Rafting, base camps - up to 2 kg per day
per person
Easy hiking, categorical
water trips - up to 1 kg
Hiking 2-4 class - 600-800 gr
Hiking 5-6 class - from 300-350 to 700 gr

Trekking products

Not complicated
(alloys):
Bread
Cereals
Fresh vegetables
Canned food
(meat, fish,
dairy,
vegetable)
Butter,
pates, cheese
Challenging hikes:
Winter
hiking:
Rusks
Cereals and flakes
Dried vegetables
Soups from packages
Freeze-dried
(homemade) meat
Chocolate, halva
Cookies, sweets
Melted butter and
vegetable, mayonnaise
Powdered milk
Lard, smoked sausage
Same as in
difficult hikes
+
Minced meat
frozen
(meatballs)
Chicken legs
chicken
For the new year -
dumplings

Products NOT for hiking

Dairy products: fresh milk, kefir,
yogurt, sour cream, cottage cheese, etc.
Boiled sausage, chicken, meat, fish, etc.
Fresh and boiled eggs
Any products in glass jars
Cakes and pastries (unless the trip is
1 day)
Other perishable products

Diet

Three hot meals a day (ZOU)
Two hot meals a day with 1-2 snacks (ZPU, ZPPU)
Calorie distribution of the daily diet:
Breakfast - 35%
Lunch - 30-40%
Dinner - 25-35%
Approximate hiking schedule:
Wake up, breakfast
3-5 transitions 40-50 minutes each
Lunch (snack)
4-7 transitions 40-50 minutes each
Overnight stop and dinner

Eating
Product
Weight for 1 person, gr
Note
Breakfast
Groats
60…70
If semolina - 50 gr
Powdered milk
15…20
Salt
3
Sugar
40
Raisins
10…20
Ghee butter
10…25
In winter, you can
Cheese
30…40
Not necessary
Rusks
15
4 things. 1/4 each
Tea coffee
2
Sweets ("shock", 25 ... 35
"Step", medunok) (or 2 candies)

Bookmarking rates for main products

Eating
Product
Spring
1 person, gr
Note

Hot lunch
Batch soup
30
1 package for 3
people
Pasta (or other
topping) into soup
15…30
Onion, garlic, mayonnaise
10…15
Rusks
30
4 things. 1/4 each
Meat (stew)
30…40
stewed meat -
more!
Tea
2

Bookmarking rates for main products

Eating
Product
Weight for 1 person, gr
Note
Lunch: there are options - hot or cold (snack)
Cold lunch
(snack)
Extra for the day
Rusks
30
4 things. 1/4 each
Meat (c / c meat, sausage, lard)
35…50
two kinds
alternate
Onions, garlic (fresh), mustard,
adjika, horseradish (in tubes)
10…15
alternate
Zuko
1 pack. for 5 ... 6 people and 1.5 l
Sweets (halva, cookies)
25…50
Caramel
15…20
two kinds
alternate
(3-7 pcs. per
human)

Bookmarking rates for main products

Eating
Product
Spring
1 person, gr
Dinner
Groats, pasta (or soup - 70 ... 80
type of hot lunch)
Salt
2
Rusks
20…30
Onion, garlic, mayonnaise
10…15
Meat (stew)
30…40
Tea
2
Sugar
60-100
Sweets (optional
groups)
25…35
Note
mashed potatoes 50
4 things.
stew - more!
daily norm

Diet requirements for the hike

Different types of cereals (millet, rice, buckwheat, rolled oats,
corn, wheat, barley, peas, lentils -
"KChP"); "Fast" and "slow" cereals
Various types of soups (borsch, cabbage soup, pickle, with rice, with
vermicelli, goulash soup, with mushrooms, etc .; "Seasoning")
Selection of dressing and topping for each type of soup
Various types of drinks (tea, coffee, cocoa, compote, etc.)
Various types of sweets (cookies, waffles, chocolate,
halva, twitter, etc.)
Different types of sausages, bacon, chocolate, crackers, sweets
Various spices and complementary products
(mustard, adjika, dry sauces, etc.)
Surprises
Gifts of nature

Layout compilation

Select the types of days to hike
Specify types for all days of the route
Calculate EQ, soup, meat, butter ...
Add to pivot table, check
one more time ("calculation")
Clarify the purchase by packaging

Various ways of packing and transporting products

Various packing methods and
Breakfasts (cereals, milk, raisins, caramel,
transportation
products
shocks) - by day; several participants
Soups + topping for soups (attach!)
KChP, horns (+ milk to puree - attach!)
Meat (for several participants; in
"Disposable" containers)
Rusks (for several participants; in juice boxes)
Lard, sausage
Sugar (for several participants; in bottles);
salt
Mayonnaise (bottle)
Oil (sealed containers)
Cookies, halva (for several participants;
wrap with tape!)
Passing chocolates (on a big hike)
Flour (in a bottle), vegetable oil
Spices, citric acid, Zuko, coffee
Types of product packaging:
By product type
By days
+ mixed
By "meals"
Types of product packaging:
Plastic bottles and other containers
Plastic bags + scotch tape
Cardboard boxes, cloth bags

Distribution by participants and product consumption accounting

Weight distribution:
All equally
Taking into account the coefficient
Invalid: one participant - all products
one kind (except for little things)!
Accounting:
Accounting cards (including "in the head")
Registration by participants (independently)
Full arbitrariness (with daily re-lay)

Using freeze-dried products and homemade products

Homemade meat (or
"Berezniki-style meat")
Rusks
Dried vegetables (potatoes, carrots,
onions, cabbage, etc.), minced meat, cottage cheese.
Dried mushrooms (or Chinese in
packs, pressed)
Soup dressing (for cold
season)
On
a kilo of minced meat (50% pork, 50% beef,
minced meat from the store, that is, do not twist yourself
necessary) 250-300 grams of melted
pig
fat (from the store or melted from
chopped lard), tablespoon
salt,
put it all in a saucepan and let it be an hour and a half
boil over low heat. Occasionally
Rusks:
stir. How will it cool down
to room
loaf containers
10-12 slices
temperature,
in disposable
and in length
slice for 4 crackers
freezer.
dry in a waffle iron under the press
dry in the oven

Grocery "NZ" and "pocket food"

Grocery "NZ" and
"pocket food"
Grocery "NZ" group - for 1
day, incl. required - products
not requiring cooking (chocolate, bacon,
crackers, sausage, etc.)
Personal "NZ"
Pocket food: caramel,
bar / candy, nuts, dried fruit
(raisins, dried apricots, prunes), etc. +
personal stash

Campfire cooking

Water volume
In winter - heat water, push through
Hot or cold water?
Finished and heavily chopped
products last
"Home check"
"Nobody is forgotten, nothing is forgotten!"

Kitchen duty

1-3 people are on duty. during the day
From dinner until the end of the snack
Duties of the attendants:
make a fire (primus),
take water,
get products,
prepare food,
pour into plates
wash the boilers,
return equipment and product leftovers to those who
transports,
clean up after yourself (group) the place of preparation and
food intake;
for snacks - to share products and distribute to participants

Gifts of nature

Salads (highlander, cuff, bow +
vegetable oil + LC)
Berries (compote; + sugar!)
Salted mushrooms (+ salt!)
Pickled mushrooms (in LK)
Fish (with a fisherman)
Venison (in the presence of plagues)

Water-salt regime

The body's need for water:
Normal conditions - 2-2.5 liters of water
On a hike - 3-5 l
Loss of water by the body:
1% - thirst
5% - fainting
10% - death
Salt balance:
1 liter of sweat \u003d 5 grams of salt
Restoring the balance: "Regidron", compotes,
herbal teas, dry juices, citric acid,

The simplest ways to purify and disinfect water

Filtration (through cloth, soil)
Upholding
Boiling (at least 5-10 minutes)
Potassium permanganate
Iodine solution
Rowan leaves

Meals on the way

Doshiraki, puree
In canteens
and cafe (car,
Sausage, ham
bus,
in civilization,
Meat machine
and
meat and vegetable
railway station,
food courts)
canned food
Bread
paid
participants
Mayonnaise
Vegetables (salads) by the treasurer (manager)
paid
Canned salads
Tea ("hamsters"), sugar
Estimate:
Sweets for tea
on the route ~ 70-100 rubles / h * d
Beer, water
Fish, seeds, snacks in LDPE ~ 150 rubles / h * d
on the way ~ 250-400 rubles / h * d
That everyone is
will buy in addition
On the train (there is boiling water) -
"Grocery bag"
In a train and a custom car (no
boiling water)