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SECTION 5
STORING SUPPLIES

STORING FOODS AND WATER

FOOD

Have each student bring an earthquake kit to their classroom. Each kit should have such things as granola bars, cans of juice, packages of dried fruititems that have a long storage life and are not easily squished. The amount of food should be sufficient to quell their hunger pains for 72 hours. These kits can all be stored in a big plastic trash can in the classroom. At the end of the school year, throw a party to celebrate no earthquakes and let the students eat what was in their kits.

Make sure you date and rotate your food supplies so that they do not get old.

After an earthquake, use the food in the refrigerator and freezer first. Although the quake itself may not interrupt power, aftershocks or fires or shortages elsewhere could cause loss of electric current. Emergency generators would be very useful if power was lost.

When opening cans of fruits or vegetables, do not throw away the liquid in which they are packed. This is another source of liquid if there is a water shortage.

Do not drink or eat anything from open containers near shattered glass. Strain suspected liquids through a clean handkerchief.

see Basic Supplies to Store list

It may be necessary for you to leave your school area and relocate students to a safer place. You will need to take with you a 72hour supply of "carryout" foods. A high energy high protein diet is highly acceptable. This may include:

National Emergency Food Consumption Standards are determined at approximately 3.3 pounds of food per person per day.

drypowdered milk
peanut butter
honey

Spread mixture on graham crackers for fast energy food.

Remember, persons doing heavy work or under extreme stress, will need to eat regularly and drink plenty of liquids to keep up their strength for endurance.

Suggested Replacement Guide for Reserve Food Supply:

Within 3 to 4 months replace or use:

Brown sugar
Vegetable oils
Dry ready-to-eat cereals in original package

Within six (6) months replace or use:

Evaporated milk/nonfat dry milk in airtight container
Instant breakfast, in liquid or dry form
Dried fruits
Rice meals/mixes
Crackers
Pancake mix in airtight container
Peanut butter
Gum

Within one (1) year replace or use:

Honey, jams, syrups
Nonfat dry or whole milk
Canned meat, poultry, fish
Meat, vegetables and cereal products in sealed jars/cans
Hydrogenated solid shortening
Canned condensed meat and vegetable soup
Dehydrated/condensed soups and foods
Canned fruits, juices and vegetables
Hard candy, canned nuts, instant mixes (puddings, etc.)

Miscellaneous; pasta, coffee, tea, powdered instant drinks, dry dairy/cream products, bouillon, flavored extracts, powdered condiments i.e., baking powder and baking soda, flour, cocoa, etc.

Note: Sugar and salt may be stored indefinitely.

(Number of People X 3 days) X

2 servings meat
2 servings milk*
4 servings fruits & vegetables
4 servings breads & cereals

*For each child, add 4 extra servings of milk foods for the 72 hour period. For each teenager, add 8 extra servings of milk foods for the 72 hour period.

 

TABLE 1
FOOD ALLOWANCE
PER PERSON PER WEEK

Food Groups and Food Items Amount Per Week
Meat and Meat Alternates
(Fresh, frozen and cured meat, poultry, fish, shell fish, cheese and nuts)
3 pounds
Eggs 6 eggs
Milk
(Fluid, whole)
7 pints
Cereals and Cereal Products
(Flour including mixes, fresh bakery products, corn meat, rice, hominy, macaroni and breakfast cereal)
4 pounds
Fruits and Vegetables
(Fresh and frozen)
4 pounds
Food Fats and Oils
(Butter, margarine, lard, shortening, salad oil and cooking oils)
1/2 pound
Potatoes
(White and sweet)
2 pounds
Sugars, Syrups, Honey and Other Sweets 1/2 pound

 

TABLE 2
ACCEPTABLE SUBSTITUTES
(AMONG FOODS IN TABLE 1)

Unit Substitute Foods
or Food Groups
Equivalent Units
Meat and Meat Alternatives
(Fresh, frozen and cured meast, poultry, fish, shellfish, cheese and nuts)
1 pound
Cereal/Cereal Products
Food fats and oils
Eggs
Potatoes
Milk (fluid, whole)
1/2 pound
1/4 pound
12 each
1-3/4 pounds
2-1/2 pints
Eggs
6 eggs
Meat and Meat Alternatives
Cereals/Cereal Products
Milk (fluid, whole)
1/2 pound
1/4 pound
1 pint
Milk
(fluid, whole)
1 pint
Meat and Meat Alternatives
Cereals/Cereal Products
2/5 pound
1/5 pound
Cereals and Cereal Products
1 pound
Meat and Meat Alternatives
Potatoes (white and sweet)
2 pounds
5 pounds
Food Fats and Oils
1 pound
Meat and Meat Alternatives
Cereal/Cereal Products
4 pounds
2 pounds
Potatoes
1 pound
Cereal/Cereal Products
Fruits and Vegetables
1/5 pound
2 pounds

 

TABLE 3
SUBSTITUTION RATES FOR
CANNED, DRY AND CONCENTRATED FOODS

Unit Substitute Foods
or Food Groups
Equivalent Unit
Meat and Meat Alternatives
(Fresh, frozen and cured meat, poultry, fish, shellfish, cheese and nuts)
1 pound
Canned meats, poultry and fish
Canned pork and beans
Canned meat mixtures such as hash, chili, stew, spaghetti and meatballs, etc.
Dry beans and peas
1 pound
2 pounds
2 pounds
1 pound
Milk
(fluid, whole)
1 pint
Canned evaporated milk
Canned condensed milk
Dried milk, whole
Dried milk, non-fat solids
Malted milk, dry powder
8 ounces
3 ounces
2 ounces
3 ounces
3 ounces
Fruits and Vegetables
1 pound
Canned fruits and vegetables 2/3 pound
Food Fats and Oils
1 pound
Canned food fats and oils 1 pound

 

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School Earthquake Preparedness Guide - State of Arkansas
Arkansas Office of Emergency Services, 1993