Meals on a ski trip. Other types of layouts

Material from the Library of the Moscow State Technical University. N. E. Bauman

Meals on a ski trip

The ideology of the lecture

• do not waste time rewriting numbers (how many grams of which product, etc.), print and distribute tables, give a link to a page on the Internet
• summarize and / or at least bring all approaches to catering (expensive and serious - sublimates; cheap and cheerful - cereals, crackers, soybeans; extreme layouts 400-500g, soup layouts, etc., individual-group meals)
• there is a layout in a serious campaign compromise between:
  • a set of products that would fully compensate for everything needs body (energetic, essential amino acids, vitamins ...// here you need to go deeper into the topic)
  • and a set of products the weight which would allow the group to make a trip at an acceptable speed (:, as well as prepare as quickly as possible, do not deteriorate, etc.
• features of the winter diet

Introduction

• nutrition and body work on a hike is a complex chemical process

quote: " For the normal functioning of the body, a person needs to receive with food a certain amount of specific chemicals (about 600 specific items in total) in certain quantities each. The total amount of these substances and the proportions between them depend on the individual characteristics of each person, on physical activity, on living conditions, etc. But it is possible to deduce some average norms." //from Geller's article http://www.skitalets.ru/food/articles/geller/balance.htm

To simplify, we can distinguish the following “groups” of substances necessary for the body:

• Water - According to various theories, we need from 1.5 to 3 liters of water per day.
• Protein (amino acids) - we are all made of protein. Protein is the main building material for our body.
• Carbohydrates are the main fuel, the source of energy. Of course, we are omnivores and turn into fuel and fats and, if necessary, proteins. But the most suitable fuel for us is carbohydrates. The body does not store carbohydrates.
• Fats - Fats are a very important element in our diet. First of all, they, like proteins, perform the function of a building material in the body. With the use of fats, most hormones are formed. And the second, no less important, function of fats is the accumulation of energy. In ski trips, the role of fats increases, because. It takes a lot of energy to maintain body temperature.
• Fiber is not absorbed directly by the body and does not participate in metabolic processes. But it performs vital functions in the body. It is advisable to consume 30-40 grams of fiber per day
• Vitamins. Trace elements are vital elements for the body.

Obtaining the right substances in the right proportions can be ensured by the following:

The most varied diet

The correct ratio of the main 3 groups of substances: proteins, fats, carbohydrates (BJU). For ski trips approximately 1:1:1.7 (?)

Additionally - taking multivitamin complexes

- (Still important is such a moment as the digestibility of products)

But, in addition to a balanced diet, the body needs energy. (It is usually measured in Kcal) Energy is obtained from the breakdown of proteins, fats and carbohydrates.

Amino acids - nonessential and irreplaceable - one can synthesize, others must be in food. You can draw an analogy with the construction of a wooden house: in order to build a house, you have to use materials of different form and content, in some cases you can get others from some (for example, cut boards from logs), in some cases it is impossible. You can also use the material partially for energy - just burn it. Etc

Numbers. Energy when splitting 100g. (minus the energy that will go to splitting):

• protein - 300Kcal
• carbohydrates - 400 kcal
• fats - 900Kcal

Terminology

• Layout - a meal schedule on the route, usually signed by day.
• The caretaker is a member in charge of food in the team. Makes a layout, distributes products among the participants, monitors the consumption of products on the route.
• Drop-off is a part of the products that the team does not carry with them for the entire trip, but leaves in advance in the c.l. route point.
• On duty - one or two (rarely three) participants who together prepare food for the whole team. They usually change within a day.

Camping cooking basics

dinner, breakfast - stationary, so it's easier. Hot lunch - you need to cook quickly, in an unprepared place.

• dinner - usually porridge or pasta with something meat (stew, soy, meat)
• breakfast - usually milk porridge
• primus stove/bonfire/gas burner/stove
• melt snow, less garbage, coniferous needles. Water and ice are better
• save time and fuel - cereals in cold water, cover with glass, lid, cans closer to each other.
• no need to drain the water completely.
• transitional food (or dry rations) - because. during the day you want to kill the worm, you can give a little
• it is desirable that any food enters the body hot, no energy is spent on heating

but in general it is necessary in practice

Drawing up a layout (floating)

• The main indicator of the layout is the average weight of food consumed by one participant in one day.
  • Normal for hiking the first k.s. the layout is considered in which one participant goes out in total 700..800 grams per day.
  • In more complex hikes, lighter layouts are used - up to 400 gr.person.day and sometimes even less, but at the same time, the derangement should be thought out to the smallest detail, balanced, and the participants should have experience and know their "food addictions".
• There is the concept of "food cycle" - this is when a variety of products goes on for several days, and then everything repeats
• the needs of the body, or, more simply, the appetite varies somewhat depending on the loads and the day of the trip. Ski trips are distinguished by more or less uniform loads, but it is still desirable to take this into account when drawing up the layout.
• Usually the layout is in the form of a table (draw or show a table)
• Drawing up the layout ends with the distribution of products among the participants, it is customary to introduce weight coefficients.

An example of a classic dinner, lunch, breakfast

• porridge (rice, millet, buckwheat) 70
• milk powder 20 or condensed milk 30, butter 20, sugar 20
• cracker
• cheese (or sausage) 30
• sweet 30-50
• Tea coffee)

• soup 30-40
• sausage (lard, meat) 50
• sweet 50

• porridge (rice, buckwheat), pasta, carpure 90
• meat (stew 50, soy or freeze-dried meat 20)
• spices, garlic, onion
• cracker
• sweet 50

Other types of layouts

• kayaking - ALL the necessary products for preparing ONE meal (for example, dinner on the second day of the trip) are on duty who prepare it themselves. This is sometimes convenient when quickly compiling a layout - the supply manager simply tells each duty officer on which day they should feed the team with lunch, breakfast or dinner. It is not used in ski trips due to uneven unloading of backpacks of participants. It is convenient to use where uniform unloading is not important, for example, meals on the train.
• cold / hot lunches / thermos for the whole team (pros and cons)
• individual group meals

Product packaging

All products need to be packaged:

• airtight (did not get wet, did not get enough sleep)
• in separate doses, so that it is easy to take some product for one cooking
• with appropriate inscriptions - for example, name, weight, how many times, when.

packaging options:

• Factory packaging - for sublimates, powdered milk, soy, stew
• Plastic bottle - Tea, salt, sugar, cereals, pasta, dry milk, etc. Dry the bottle beforehand! Mark with divisions and sign (preferably with an alcohol marker) what, how many times, when.
• Milk (juice) package - biscuits, crackers, lump sugar, halva, etc.
• Polyethyl. package (packaging film) - cereals, dried apricots, sweets, soybeans, etc. Pour the dose per team into a bag or wrapping film and wrap tightly with adhesive tape (preferably transparent) until a "briquette" is formed, inscribe what, how much, when. Simply open with a knife before use.
• A bag, a stocking - crackers, lemons, onions, garlic, cheese, etc. - It is advisable to pack the dose per team at a time separately, but, for example, lemons can be carried all together in one bag.

Food weight problem

In 99% of cases, the tourist does not have to carry water for cooking and drinking, it is taken from the environment (when skiing - snow, ice, non-freezing rivers). Those. it is known in advance that there will be plenty of water at the place where the food will be prepared. Therefore, in order to reduce the weight of products while maintaining their value, it is necessary to get rid of products containing excess water. These are products such as: juices, fruits, bread, berries, sour-milk products (cottage cheese, milk, kefir)

• drying - processing the product with temperature, while excess water is "evaporated"
• sublimation - removal of moisture from the product by evaporation of ice, i.e. without high temperature treatment. Sublimation technology includes two main steps: freezing and drying. The technology is more expensive than conventional drying, but it allows you to save much more useful substances that are destroyed when the temperature rises.

Ski trips and especially long winter trips with overcoming difficult and time-consuming obstacles in conditions of low temperatures, strong winds and snowfalls require participants to spend a lot of energy, which in a simple and medium difficulty trip is 3500-4000 kcal, and in a long and difficult trip it increases to 5000-6000 kcal.

In addition to the high calorie diet of skiers, the correct ratio of proteins, fats and carbohydrates, a variety of nutrition, good taste, vitamin saturation, and the possibility of eating some products without cooking are of great importance.

Calorie content and weight of the diet. For a simple ski trip, you can choose a diet from ordinary products, which almost completely compensates for all daily energy costs. True, it will weigh 1100-1200 g per person per day.

Products Weight g. Calor., kcal.
Bread products (200 g)
Rusks rye 100 306.0
White 50 157.4
Biscuits 50 167.0
Meat and fish (255 g)
Stewed meat 100 186.0
Liver pate 20 66.4
Raw smoked sausage 30 155.3
Salo 50 384.7
Loin 20 109.5
Pink salmon in tomato 20 28.7
Sprat 15 22.5
Dairy (140 g)
Butter 40 295.0
vegetable 10 88.2
Powdered milk 25 120.0
Cheese 50 167.1
egg powder 15 78.5
Cereals, soups, spices (200 g)
Buckwheat, millet, semolina, rice, oatmeal (on average) 70 226.0
Vermicelli, pasta 20 67.4
Soup concentrates 50 150.0
Potato flakes 20 64.4
Tomato paste, sauces 20 17.8
Onion, garlic, spices 15 10.0
Salt 5
Sweets, drinks, vitamins (365 g)
Sugar 150,608.3
Sweets 10 36.2
Halva 50 254.5
Dried fruits (average) 50 133.0
Tea 15
Coffee 5 20.5
Glucose with vitamins 20 81.0
Citric acid 2
TOTAL: 1160 3984

For a trip designed for 25-30 days, with the preparation of food on stoves, such a set of products will be "unbearable". The challenge, therefore, is to reduce the weight of the diet, but keep its calorie content within 4000 kcal. This can be done by using freeze-dried meat, dried cream, soup concentrates, mashed potatoes, chocolate, halva, as well as increasing the amount of high-calorie foods and reducing foods high in fiber.

Below is the daily diet of a group of tourists who made a trip to Severnaya Zemlya.

Products Weight g. Calor., kcal. Proteins fats carbohydrates
Bread products (140 g)
Rye crackers 60 183.6 4.62 0.8 38.6
Biscuits 65 217.1 8.26 - 44.72
Cookies 15 61.3 1.47 1.47 10.14
Meat (165 g)
Sublimated meat 50 275.0 25.0 8.0 -
Smoked sausage 40 172.0 8.2 14.9 -
Salo 75 577.5 1.5 61.5 -
Dairy (100 g)
Ghee butter 60 682.0 - 56.4 -
Powdered cream with sugar 20 116.4 2.9 8.3 6.8
egg powder 20 104.6 10.0 6.8 -
Cereals, soups (90 g)
Buckwheat 15 47.6 1.31 0.45 9.5
Sublimated soups 50 150.0 3.0 6.0 15.0
Potato flakes 25 80.5 1.4 0.1 18.1
Sweet (285 g)
Sugar 150 608.3 - - 147.5
Chocolate 25 127.3 3.7 7.35 10.85
Halva tahini 60 341.0 7.02 18.36 27.2
Dried fruits (raisins) 15 39 0.38 9.15 -
Coffee, tea, citric acid 15 - - - -
Glucose with vitamins 20 81 - - 20.0
TOTAL: 780 3864 78.8 189.7 328.4

In an effort to minimize the weight of products for a 30-day trip, the group deliberately did not set a calorie content that would fully compensate for all daily energy costs. The calculation was based on the fact that the lack of nutrition will be covered by the processing of the body's internal resources, but within limits that would not affect human performance. Each participant lost up to 4 kg in weight in 26 days of the campaign. At the same time, the working capacity and morale of everyone until the end of the campaign were excellent, which indicates the admissibility of such a variant of catering on a long winter journey.

Creating a diet of 4500 kcal with a properly selected ratio of assortment and chemical composition, which could be consumed for a long time without fear of causing unwanted deviations in the body, is possible with a weight of at least 900 g of products.

The chemical composition of the diet for a ski trip should also ensure normal human activity for a long time at low temperatures. The usual ratio of proteins, fats and carbohydrates (1:1:4) does not meet this requirement: there is clearly not enough fat. Therefore, when developing nutrition for long-distance and ultra-long (800-1000 km or more) ski trips, they deliberately increase the amount of fat, achieving a ratio of proteins, fats and carbohydrates of 1:2 (3):5. A slight increase in carbohydrates is caused by the fact that they serve as the main source of energy quickly supplied to the body, and this is of paramount importance in winter conditions, when it is required to increase human strength in a short time.

Particular care when using a reduced weight set of products is to find special measures that would help to dull the constant desire to eat, even if the body is almost completely getting the required number of calories. Let's name among them the following: periodic introduction of "reloading" days, when more food is cooked than usual; the absence of strict regulations in the use of water, which, along with the performance of the regulatory functions of the water-salt regime, interrupts the feeling of hunger; using the skin of lard as a chewing material during movement. Wishes are expressed to take chewing gum for this purpose. An important role should be given to the pre-hospital accustoming of the stomach to small volumes of food, as well as psychological preparation.

The diet in ski trips can be different. It depends, first of all, on the time of the journey, the tactical plan of the day's passage and the habits of the group.

Until recently, two hot meals a day were considered the most rational, and in the intervals a large (up to 30 minutes) halt and dry food intake were provided, at best with tea from thermoses. This mode was motivated by the desire to maximize the use of daylight for movement. Its disadvantage (except for dry food) is a 10-12-hour gap between meals of hot food and water, which disrupts the biological rhythm of the body, weakens its performance.

Currently, three meals a day with a 5-6 hour gap between hot meals are gaining more and more recognition, which corresponds to the usual diet. With good organization, a lunch break with the preparation of the first, second courses and tea takes no more than 1.5 hours, and the first and tea - up to 1 hour. As practice shows, after such a lunch and rest, the group easily overcomes the second half of the day's march and stops at the bivouac in a state that allows, if necessary, to walk a few more kilometers without much overwork or perform some laborious work.

With three hot meals a day, it is most advisable to distribute the products as follows: breakfast - 35%, lunch - 30%, dinner - 25%, the remaining 10% will be "pocket food" (sugar, glucose, fruits). Fiber-rich foods should be eaten at breakfast and lunch to help keep you feeling full longer between meals.

When traveling during the polar night or at the beginning of winter, as well as in the autumn off-season, when the day is limited to several hours of daylight or twilight, two hot meals a day are most acceptable.

There are various methods for calculating the required amount of products. The simplest, but quite acceptable of them is the following:

make a menu taking into account the wishes of the group and repeatability, for example, after 4-5 days;
calculate the calorie content and weight of each daily diet per person. In case of insufficient caloric content or exceeding the planned weight, make a replacement;
calculate the total number of products of each type for the entire trip;
determine what products to take with you and what you can buy on the route;
distribute the purchase of products among the participants.

In addition, it is necessary to determine the composition and quantity of products for each participant as an emergency stock. It includes high-calorie foods, by weight no more than a daily diet, ready to eat without cooking and heating.

Product packaging. Currently, the most rational is the "container" method of transporting products, in which the daily norm of each type is packed first into separate and then into a common bag. This method has a number of advantages. The supply manager does not need to tell each time who, how much and what products to take, accounting for consumption is simplified. Some inconvenience arises when, on particularly busy days, it is required to strengthen nutrition. In this case, you have to "ruin" the diet of another day or have a small reserve.

Many groups, however, still pre-pack only those products that are difficult to cut into frozen portions, and for the convenience of issuing loose products, the supply manager has a table of their weight (in a mug or tablespoon).

Instead of freeze-dried meat, you can take self-dried lean beef meat, it quickly boils soft and retains its taste. If necessary, it can be eaten without cooking.

Meat dryer.

The meat dryer works like this:

air is blown by a fan (1) into the chamber (2) with a heating device (3), heated to 50 °, enters the drying chamber (4) and, passing through the minced meat (5), scattered in a sieve (6) with a layer of 10-12 mm, dries it out. At higher temperatures, the protein coagulates and the meat becomes tough. Drying time depends on the power of the fan and heating element. It can be determined empirically: meat is considered dried if its weight has decreased by 3-4 times. In this form, the meat in the winter in a regular package is stored for up to 60 days.

It is very important when conducting a weekend hike correctly arrange meals. Food should compensate for the energy costs in the body of a tourist caused by a significant load.
The daily diet of a tourist on weekend hikes should contain 3200-3500 large calories and, with a normal three meals a day, be distributed according to caloric content approximately as follows: breakfast - 35%, lunch - 40%, dinner - 25%.
During ski trips due to the short day, breakfast and dinner are made more high-calorie, and lunch is relatively light, such as sandwiches and tea.
However, you can not make a food ration, guided only by the calorie content of products. No less important is the correct ratio of the main components of nutrition - fats, proteins, carbohydrates. It is generally accepted that daily dietary allowance should be approximately 120 g of protein, 60 g of fat, 500 g of carbohydrates. Proteins are found primarily in meat, meat products, fish, cheese, peas, beans and beans, to a lesser extent in flour products and cereals; carbohydrates - in sugar (almost pure carbohydrate), sweets, vegetables and fruits, condensed milk, flour products, cereals; fats - in butter, lard, to a lesser extent in sausage, cheese, ham. In addition, the food should also contain vitamins and mineral salts. Only with all this in mind, the food will be quite complete.
So, food on the trip should be high-calorie and satisfying, but that's not all. It must also be delicious. The fact is that during a hike, if it lasts for several days, it is often necessary to observe how in the first days the participants lose their appetite, they begin to refuse food, while objectively the body needs nutrition, therefore, in addition to the main products meals for hikes they also take onions, garlic, peppers, bay leaves, tomato paste in tubes, lemons or citric acid. Dry soups, bouillon cubes, dry vegetables are also used. All this allows you to diversify the table, even with a relatively poor assortment of basic products.
To the listed products, you must add tea and salt, as mandatory, coffee and cocoa, as creating variety, and then the list of products used on tourist trips, can be considered quite complete.
In preparation for a multi-day trip, the calculation of products is based on the average norm per person per day, multiplied by the number of tourists and days of the trip.

Tourist's daily allowance

The approximate daily norm of products (in grams) per tourist is:

Bread - 300;
Wheat crackers - 100;
Stewed meat (canned) - 120;
Hard smoked sausage - 50;
Cheese -25;
Butter - 50;
Fat fat - 25;
Sugar, sweets, halva - 150;
Groats (buckwheat, semolina, rice) - 140;
Pasta - 50;
Milk powder, condensed - 50;
Salt - 15;
Tea, cocoa, coffee, vitamins - 15;
Onions, garlic, spices - 30.

Careful attention should be paid to the packaging of products. Products that absorb moisture, such as sugar, salt, milk powder, should be placed in plastic bags, and then (so that the plastic bags do not tear) - in cloth.
Butter is placed in a jar with a tight-fitting lid.
Cans no special packaging is needed. However, it should be borne in mind that very often in the store, and especially at the base, you will be released cans thickly covered with grease. They need to be wiped with old newspapers or rags, and then washed in warm water. All this takes time, which should be foreseen in advance when planning preparations for the trip. It is better to refuse the use of canned food in glass jars. For a hike, where almost every gram of weight is taken into account, glass containers are too heavy. In addition, glass containers require special care in handling.
Particular attention should be paid product quality. Gastric disease or poisoning of the body caused by the use of stale foods is especially dangerous in a hike.
Of course, the problem of nutrition in a one-day trip is greatly simplified. On a one-day hike, they usually get by with a one-time meal at a large halt. For lunch, they take ready-to-eat products (in the form of sandwiches), based on personal tastes, needs and opportunities.
At a large halt, a common table with tea or coffee is organized. Some of the sandwiches are left for snacks at the end of the journey. Shared table- a very good tourist custom. During a joint lunch, a relaxed friendly atmosphere is established, a conversation is started, which contributes to the acquaintance of the participants, the mutual perception of good tourist traditions.
On a hike, you must strictly keep drinking regimen, since a large amount of water drunk during movement and during short halts increases the load on the heart, contributes to profuse sweating and increased loss of salts. It is recommended to drink in the morning before the start of the trip, at large halts and in the evening at the place of spending the night. You can not quench your thirst with snow, it threatens with a cold and contributes to the loss of salts by the body. Most preferred boiled water, raw should first be neutralized with chlorine tablets or disinfected with potassium permanganate (one grain per cup of water is enough).

Each memberweekend hikeshould take with him a flask with drinking water or not strong tea. It can be replenished only from those sources, the purity of which is beyond doubt. Do not take water from open reservoirs, rivers, streams near (especially downstream) settlements, pastures and fields, usually fertilized and treated with chemicals. It is necessary to boil water, and not only for drinking, but also for washing vegetables, fruits, dishes.
Need to remember:excessive drinking causes profuse sweating with leaching of mineral salts from the body. To sweat less, get rid of strong thirst, it is recommended to eat a piece of bread thickly sprinkled with salt before hiking, and then drink tea (or water). You should not drink while walking (you can rinse your mouth or suck on a sour candy). On small halts, only a few sips are taken. It is not recommended to drink a lot of water at a big halt at once, but after active rest , before continuing along the route, you can get drunk properly. It is unwise to quench your thirst with cold water or snow on a hike.
To eliminate the feeling of dry mouth, it is good to suck on a sour candy, mint candy or take an ascorbic acid tablet with glucose while driving or during short rests. They eliminate the feeling of thirst, improve well-being and increase efficiency.
Tourists have the opportunity to hike supplement food various gifts of nature. It is not difficult to show a little imagination in summer conditions, make a little effort and serve a dish with a special “zest” to your comrades on the campaign. Fragrant herbs and mushrooms, berries and nuts grow in every copse, in every clearing. You can catch fish in the ponds. In the villages along the way, you can always buy fresh vegetables and herbs. And the very process of picking berries and mushrooms, catching fish make the trip especially exciting.
Try adding a few mint leaves or sprigs of flowering St. John's wort to a regular serving of tea brewing. You can combine both - the drink will turn out fragrant, invigorating and refreshing.
Good tea with strawberry and currant leaves.
Careful consideration should be given to the choice of the volume of dishes for cooking, taking into account the fact that for each person you need to prepare 0.5 liters of the second course, 0.7 liters of the first and 1 liter of tea.

Products for a two-three-day hike must be properly packaged to protect them from damage and loss. Basically, waterproof packaging is used for this.
For cooking at the fire, stainless steel pots with riveted ears with lids, pots or cauldrons are used. For boiling milk, water (tea), cooking jelly, compote, it is better to have a large can or a separate bucket. You need a small frying pan to fry onions. To this must be added two large pouring spoons (ladles).

FOOD IN THE SKI TRIP

Ski trips and especially long winter trips with overcoming difficult and time-consuming obstacles in conditions of low temperatures, strong winds and snowfalls require participants to spend a lot of energy, which in a simple and medium difficulty trip is 3500-4000 kcal, and in a long and difficult trip it increases to 5000-6000 kcal.

In addition to the high calorie diet of skiers, the correct ratio of proteins, fats and carbohydrates, a variety of nutrition, good taste, vitamin saturation, and the possibility of eating some products without cooking are of great importance.

Calorie content and weight of the diet. For a simple ski trip, you can choose a diet from ordinary products, which almost completely compensates for all daily energy costs. True, it will weigh 1100-1200 g per person per day (Table 2).

For a trip designed for 25-30 days, with cooking on stoves, such a set of products will be "unbearable". The challenge, then, is to reduce the weight of the diet, but keep its calorie content within 4000 kcal. This can be done by using freeze-dried meat, dried cream, soup concentrates, mashed potatoes, chocolate, halva, as well as increasing the amount of high-calorie foods and reducing foods high in fiber.

Below is the daily diet of a group of tourists who made a trip to Severnaya Zemlya (Table 3).

table 2

Table 3

In an effort to minimize the weight of products for a 30-day trip, the group deliberately did not set a calorie content that would fully compensate for all daily energy costs. The calculation was based on the fact that the lack of nutrition will be covered by the processing of the body's internal resources, but within limits that would not affect human performance. Each participant lost up to 4 kg in weight in 26 days of the campaign. At the same time, the working capacity and morale of everyone until the end of the campaign were excellent, which indicates the admissibility of such a variant of catering on a long winter journey.

Creating a diet of 4500 kcal with a properly selected ratio of assortment and chemical composition, which could be consumed for a long time without fear of causing unwanted deviations in the body, is possible with a weight of at least 900 g of products.

The chemical composition of the diet for a ski trip should also ensure normal human activity for a long time at low temperatures. The usual ratio of proteins, fats and carbohydrates (1:1:4) does not meet this requirement: there is clearly not enough fat. Therefore, when developing nutrition for long-distance and ultra-long (800-1000 km and more) ski trips, they deliberately increase the amount of fat, achieving a ratio of proteins, fats and carbohydrates of 1:2(3):5. A slight increase in carbohydrates is caused by the fact that they serve as the main source of energy quickly supplied to the body, and this is of paramount importance in winter conditions, when it is required to increase human strength in a short time.

Particular care when using a reduced weight set of products is to find special measures that would help to dull the constant desire to eat, even if the body is almost completely receiving the required number of calories. Let's name among them the following: periodic introduction of "reloading" days, when more food is cooked than usual; the absence of strict regulations in the use of water, which, along with the performance of the regulatory functions of the water-salt regime, interrupts the feeling of hunger; using the skin of lard as a chewing material during movement. Wishes are expressed to take chewing gum for this purpose. An important role should be given to the pre-hospital accustoming of the stomach to small volumes of food, as well as psychological preparation.

L Diet on ski trips may vary. It depends, first of all, on the time of the journey, the tactical plan of the day's passage and the habits of the group.

Until recently, two hot meals a day were considered the most rational, and in the intervals a large (up to 30 minutes) halt and dry food intake were provided, at best with tea from thermoses. This mode was motivated by the desire to maximize the use of daylight for movement. Its disadvantage (except for dry food) is a 10-12-hour gap between hot meals and water, which disrupts the biological rhythm of the body, weakens its performance.

At present, three meals a day with a 5-6-hour gap between hot meals are gaining more and more recognition, which corresponds to the usual diet. With good organization, a lunch break with the preparation of the first, second courses and tea takes no more than 1.5 hours, and the first and tea - up to 1 hour. As practice shows, after such a lunch and rest, the group easily overcomes the second half of the day's march and stops at the bivouac in a state that allows, if necessary, to walk a few more kilometers without much overwork or perform some laborious work.

With three hot meals a day, it is most advisable to distribute the products as follows: breakfast -35%. lunch -30%, dinner -25%, the remaining 10% will be "pocket food" (sugar, glucose, fruits). Fiber-rich foods should be eaten at breakfast and lunch to help keep you feeling full longer between meals.

When traveling during the polar night or at the beginning of winter, as well as in the autumn off-season, when the day is limited to several hours of daylight or twilight, two hot meals a day are most acceptable.

There are various methods for calculating the required amount of products. The simplest, but quite acceptable of them is the following:

1) make a menu taking into account the wishes of the group and repeatability, for example, in 4-5 days;

diet per person.

In case of insufficient caloric content or exceeding the planned weight, make a replacement;

4) determine what products to take with you and what you can buy on the route;

5) distribute the purchase of products among the participants.

In addition, it is necessary to determine the composition and quantity of products for each participant as an emergency stock. It includes high-calorie foods, by weight no more than a daily diet, ready to eat without cooking and heating.

Product packaging. Currently, the most rational is the "container" method of transporting products, in which the daily norm of each type is packed first into separate and then into a common bag. This method has a number of advantages: each time the supply manager does not need to say from whom how much and what products to take, accounting for their consumption is simplified. Some inconvenience arises when, on particularly busy days, it is required to strengthen nutrition. In this case, you have to “ruin” the diet of another day or have a small reserve.

Many groups, however, still pre-pack only those products that are difficult to cut into frozen portions, and for the convenience of dispensing loose products, the store manager has a table of their weight in a mug or tablespoon.

Rice. 65. Scheme of installation for drying meat in a convective way

Instead of freeze-dried meat, you can take self-dried lean beef meat; it quickly boils soft and retains taste. If necessary, it can be eaten without cooking. The installation (Fig. 65) works like this: air is blown by a fan 1 into chamber 2 with a heating device 3, heated to 50 °, enters the drying chamber 4 and, passing through minced meat 5, scattered in a sieve 6 with a layer of 10-12 mm. dries it out. At higher temperatures, the protein coagulates and the meat becomes tough. Drying time depends on the power of the fan and heating element. It can be determined empirically: meat is considered dried if its weight has decreased by 3-4 times. In this form, the meat in the winter in a regular package is stored for up to 60 days.

Basic principles of rational nutrition of tourists in winter.

In short one-day or two-day ski trips, the main thing is the emotional factor of going out into the forest, visiting remarkable places or scheduled training. The quality and quantity of food is not decisive in a short ski outing. But the longer the trip, the more important the role of nutrition. A tourist on a multi-day trip carries behind his shoulders both a roof over his head and daily bread. It takes 5 to 7 hours a day to cook and eat on a ski trip. Therefore, the organization of proper balanced nutrition is becoming one of the important sections of tourist equipment in category trips.

As the importance grows, the complexity of any hiking problem, including nutrition, grows.

The nutritional requirements for a ski trip can be summarized as follows:

replenishment of energy costs;

· the general requirement for any tourist equipment - the minimum / if possible / weight of products;

The correct ratio of proteins, fats and carbohydrates;

the required amount of minerals and vitamins in food;

Optimal distribution of the daily caloric intake;

regularity (mandatory 2-3 hot meals a day);

a variety of food and its delicious preparation;

Fast food preparation

· packing by days and convenience of transportation of products.

The vital activity of the human body is associated with continuous energy costs that require restoration. These energy costs include: the cost of basic metabolism / that is, to maintain the functioning of the organs of the human body / and physical activity. Energy consumption for basal metabolism is approximately 1 kcal/hour per 1 kg of body weight. For a day with a weight of 70 kg, the costs are about 1700 kcal, with a weight of 60 kg - 1450 kcal. For children, they are 15% higher than for adults. The energy costs of physical activity during a winter hike include more than just doing physical work. They increase with the deterioration of meteorological conditions /decrease in temperature, air humidity, wind strength/, with an increase in height. Energy costs also depend on the physical fitness and fitness of a person. It is clear that when doing the same work, the energy consumption of a trained and experienced tourist will be lower than that of an exhausted beginner. A group using light, modern equipment and dry foods uses far less energy than a group carrying a heavy canvas tent and canned soups in glass jars. Therefore, the energy costs of tourists cannot be accurately calculated. Based on many years of tourist experience, we can assume that in a ski trip of the lower categories, daily energy costs do not exceed 4000-4500 kcal.

Knowing the size of energy costs, it is easy to plan the caloric content of the diet on a hike. But this lightness is apparent, everything depends on the weight characteristics of the products. For example, in an 8-9 day ski trip of the II category of complexity, you can take from 7 to 15 kg of food per person of the same calorie content, but containing different amounts of moisture. But why carry water in a backpack? At each parking lot, you can cook it as much as you like. It is believed that a well-thought-out diet weighing 1 kg provides a calorie content equal to 4000 kcal.

Is it possible to reduce the weight of products? Yes, it's possible. Firstly, through the use of high-calorie and sublimated /dry/ products. Secondly, by reducing the calorie content of the daily diet, when nutritional deficiency is compensated for at the expense of the body's reserves. But, as experience shows, this path is unacceptable for beginner tourists. Lack of nutrition significantly affects the performance, resistance to cold and activity of tourists.

The nutrients necessary to replenish energy costs, build and restore body tissues are proteins, fats and carbohydrates. According to the materials of the Institute of Nutrition of the USSR Academy of Medical Sciences, more fatty foods are recommended for a balanced human diet in the middle climatic zone. Therefore, in multi-day ski trips, fat rations are used. For example, with a ratio of 15%, 25%, 60%, that is, 15 g of protein accounts for 25 g of fat and 60 g of carbohydrates. When oxidized in the body, 1 g of proteins or 1 g of carbohydrates releases 4.1 kcal, and when 1 g of fat is oxidized, 9.3 kcal. Carbohydrates and fats can partially be replaced by each other. Protein substances cannot be replaced by anything. At least half of the proteins must be of animal origin.

It is necessary to include vegetable oil in the diet of tourists every day, as it contains polyunsaturated fatty acids essential for the body. Vegetable fats should make up 20 to 35% of the total fat in the daily diet.

Long-term hard work on a hike is associated with a large expenditure of carbohydrate reserves of the body, a decrease in the concentration of sugar in the blood. As a result, fatigue develops and performance decreases. Simple "sweet" carbohydrates /glucose, fructose, sugar/ and complex - polysaccharides contained in plant cells and animal tissues that do not have a sweet taste /starch/ are used for food. Polysaccharides are digested slowly, evenly absorbed into the blood and ensure the body's performance for a long time. Sweet carbohydrates are absorbed by the body easily and quickly. For example, sugar enters the bloodstream within 10-15 minutes after ingestion, glucose - immediately. Therefore, it is advisable to use sweet carbohydrates for short breaks between transitions. This reduces hunger and delays fatigue. The amount of sweet carbohydrates in the diet of skiers should be at least 30% of the total amount of carbohydrates.

For the convenience of compiling food rations on ski trips, you can use the following table:

Chemical composition and calorie content of the main food products used in winter trips /in terms of 100 g of edible part/

In various literary sources, the data given in this table sometimes differ, although slightly, from each other. In addition, the composition of digestible edible parts and calorie content depend on the technology of preparation and the quality of the initial products that make up the final product. For example: crackers, cookies, sausage, cheese, canned food, etc. Therefore, the figures from the table should be considered, although approximate, but sufficient for an approximate calculation of the correct ratio of proteins, fats, carbohydrates and calorie intake of tourists on a hike.

Along with proteins, fats and carbohydrates, minerals are necessary for the normal functioning of the body, the function of which is to regulate metabolic processes. With significant physical exertion, concomitant overheating of the human body during a tourist trip, the release of mineral salts from the body along with sweat increases dramatically. Without going into the intricacies of the content of micro- and macroelements in food, you should know: if the food in the campaign is varied, then it contains a sufficient amount of essential minerals. Therefore, in winter campaigns, where it is impossible to use pasture, it is impossible to use diets that are sometimes simplified to the point of absurdity. For example, when a group takes only cereals, crackers, fat, sugar and salt on a hike to lighten weight and simplify cooking.

In multi-day categorical ski trips, the diet must include dairy products, dried vegetables, herbs, fruits and berries, crackers from rye or coarse wheat bread, vegetable seasonings and spices.

If tourists on a winter trip use water from melted snow, which contains almost no mineral salts, it should be mineralized by adding glycerophosphate. This is a special salt preparation containing sodium, phosphorus, magnesium and calcium salts. In its absence, snow water is salted /0.5 g of salt per 1 liter of water/.

Vitamins play an indispensable role in the nutrition of tourists making multi-day and categorical trips in winter. These are organic compounds that regulate metabolic processes, do not provide energy, but are absolutely necessary for the body to maintain life. The need for vitamins increases in conditions of low temperatures, lack of sun, with increased physical activity of tourists. The vitamins contained in the products for the trip are not enough. And this can lead to excessive fatigue, weakness, decreased efficiency and body resistance to colds and infectious diseases.

The content of vitamins in the diet of tourists-skiers should be increased by 1.5-2 times compared to normal conditions, and vitamin "C" /ascorbic acid/ - by 10-15 times. When going on a ski trip, the group should stock up on lemons, onions, garlic, dried fruits, dried berries /rose hips, currants, sea buckthorn/ and herbs. If possible, these products should not be boiled, especially for a long time, since ascorbic acid is destroyed by heating. As an additional source of vitamins in a ski trip, multivitamin preparations and vitamin "C" in pills or tablets are used. For example: "Undevit", "Geksavit", "Dekamevit", "Vitamin "C" with glucose", etc. During the trip, take 2 peas of multivitamins per day: one at breakfast, the other at dinner. In the absence of fortified foods in the diet, the intake is increased to 3-4 pieces per day. Tablets of vitamin "C" with glucose are used at halts between transitions, 1 piece 2-4 times a day, depending on the conditions of the trip and the quality of food. To saturate the body with vitamins, one should consume 3-4 peas of multivitamins per day a week before a multi-day ski trip.

In a tourist trip, you should try to adhere to the usual regimen of three meals a day. But, in December or January, when the daylight hours are short and are 7-9 hours, there is no time to prepare and receive a hot lunch / it takes at least 1.5-2 hours /. Skiers have to be content with a dry lunch during the day and a hot drink poured into a thermos in the morning.

In February-March, with a long daylight hours, it is advisable to cook a hot lunch. This 1.5-2 hour stop, in addition, serves to rest and restore expended strength. Replacing a hot lunch with a dry one at this time can only be done for tactical reasons or adverse weather conditions. For example, when passing passes or going up radially, it makes no sense, and sometimes it is impossible to linger for a long time on the pass or approaches to it. In severe cold, over 30 ° C, a long two-hour stop instead of rest will turn into a struggle of motionless people with cold, will cause frostbite of the legs.

Sometimes there are groups of skiers who preach two meals a day /only breakfast and dinner/, trying to save time at lunch and get up early for the night. This gain in time is ephemeral. First, according to medicine, two meals a day is harmful. Secondly, after an excessively plentiful breakfast, the working capacity on the route is lowered in the morning, and by the evening there is no strength left to move the legs. The speed of tourists-skiers who are hungry and exhausted during the day at the last crossings drops by 1.5-2 times.

Therefore, in any, even harsh, conditions: cold and windy, it is advisable to stop during the day for 25-30 minutes to rest and eat a dry lunch, drink 400-500 grams of hot tea or coffee.

Depending on the adopted diet / two hot or three meals a day / daily food is distributed in terms of calories as follows:

With two hot meals a day: breakfast - 30%; lunch / dry / - 25%; snacks - 10%; dinner - 35%.

With three hot meals a day: breakfast - 25%; lunch - 30%; snacks - 10%; dinner - 35%.

Both breakfast and lunch should be easily digestible, small in volume, rich in carbohydrates and vitamins. Breakfast is usually prepared from two dishes: sparse porridge, tea or coffee. During lunch, instant soup and tea are brewed. Long-digestible animal fats should also be included in the lunch menu. For dinner, two or three dishes are prepared: soup, second and plentiful drink / kissel, compote, cocoa /. Caramel, chocolate, sugar, glucose, dried fruits, halva, sausage, crackers, etc. are consumed at daytime snacks during halts between transitions.

In the proposed distribution of the daily calorie content, it can be seen that dinner is more satisfying than breakfast and lunch.

In some tourist publications, it is recommended to make dinner less caloric than breakfast. But this position was once taken from the works on rational nutrition and transferred automatically to the tourist literature. In real tourist life, these recommendations do not find application. Firstly, the majority of urban residents / the main contingent of tourists / have developed a habit of having a light breakfast. Secondly, there is no appetite for a rich 3-course breakfast in the morning on a ski trip, and there is no time, since breakfast starts immediately after getting up. When you consume a hearty breakfast in the body, "the struggle for blood will begin": the brain and muscles need it to work, the stomach needs it for digestion. As a result, both work and digestion are difficult. It is sometimes said that eating too much before bed is bad for you. May be. But after dinner on a hike, it takes about 2 hours before going to bed. In addition, a 1400 kcal dinner (35% of 4000 kcal) may be heavy for a physically inactive person, but not for a skier with an increased metabolism on a hike. You can hardly remember that someone did not sleep well after a good dinner on a ski trip.

Drinking regime in a ski trip. Cross-country skiing with a backpack, trail tracking is hard physical work, leading to large losses of moisture through sweating. How often, licking dry lips, we remember the extraordinary water of a forest spring or a mug of compote, not drunk yesterday, and our strength leaves with sweat. Due to the lack of moisture in the body, the concentration of salt in the blood rises and thirst arises, which cannot be immediately eliminated during a winter hike.

In no case should you quench your thirst with snow, a piece of ice or cold water from streams and rivers. This can lead to serious colds. The leader of the trip must firmly stop any attempts of the participants to use the snow to quench their thirst. With the accumulation of tourist experience, thirst is no longer perceived painfully, but becomes a common inevitability of being a tourist.

You should know that with fatigue, dryness of the oral mucosa occurs, which causes a feeling of false thirst. This thirst can be reduced by salivating with mint or sour caramel, lollipops, ascorbic acid, prunes, dried apricots. You can not drink immediately, without interruption, until the thirst is completely quenched, since water enters the bloodstream and changes its salt concentration only after 10-15 minutes, after which this is recorded by the central nervous system as a signal to quench or reduce thirst.

Excess moisture from heavy drinking in the body leads not only to an increase in the load on the heart and kidneys, but also to excessive sweating, causing a feeling of thirst. It turns out: the more you drink, the more you want to drink. Due to increased sweating, the tourist’s clothes get wet, their heat-shielding properties are sharply reduced, and a wet person in the cold begins to freeze.

The rational drinking regimen in a winter hike, developed by generations of skiers, consists in drinking 4 times a liquid with complete quenching of thirst in the evening.

In the morning during breakfast, the tourist drinks 400 / tourist mug / maximum 600 grams of tea. At lunch, except for soup, he drinks 600-800 grams. When using dry meals, the liquid rate is reduced to 400-500 grams, depending on the total volume of the thermos economy. When setting up a bivouac, 20-40 minutes after stopping for the night, a cauldron with sweet tea or broth is ready. At this time, a break is arranged in bivouac work, and everyone drinks 400-600 grams of hot drink. If the tourist group comes with thermoses, they are filled when preparing dinner, and their contents are used at a halt before the penultimate or last transition. In this case, tea is no longer prepared when setting up the camp.

The main filling of the body with moisture usually occurs in the evening during dinner. This is justified physiologically, since at this time the load on the heart is the least. Evening drink should not be sweet enough. Very sweet drinks do not quench thirst well, which leads to excessive consumption of moisture and excessive accumulation of it in the body. Evening tea drinking should be done with a break of 10-15 minutes, since drinking water does not immediately reduce or quench thirst.

Meals for one-day and two-day trips. Despite the short duration of weekend hikes, nutrition should be treated thoughtfully. One of the goals of such trips in preparation for multi-day trips is to gain experience in fast and high-quality cooking of tourist food, to develop a diet on the route, to be able to calculate the necessary and sufficient amount of food for a trip. When making a one-day ski trip, there is no need to cook lunch on a fire. A hot lunch, if prepared, is for training purposes.

All extra products taken from the list and brought by the participants must be under the supervision of the supply manager or the head of the group. On a tourist trip, personal pocket food is unacceptable, when one nibbles on a black cracker, and the other eats halva with chocolate. From the gathering to the farewell of the group after the hike, meals should only be shared, otherwise it is an excursion exit of strangers who have nothing to do with tourism.

When the hike is carried out with a dry lunch, a tablecloth, a knife, a spare spoon are taken from the kitchen equipment, and each participant must take a mug from personal dishes. All lunch food is divided in advance into portions according to the number of participants, so as not to waste time in the cold. A hot drink / tea, coffee, fruit drink, etc. / at home is poured into thermoses, which are wrapped in spare clothes to keep warm.

When stopping for lunch, a place is chosen that is protected from the wind, the platform is trampled down by skis. If possible, during the lunch stop, you should take off your skis and stick them in the snow in the designated place. If necessary, all participants wear warm spare jackets. The attendants spread a tablecloth, lay out lunch on it and distribute it to the participants of the campaign. When lunch comes to an end, the attendants pour tea from thermoses. Sometimes impatient tourists first pour cups and drink tea, then start eating and suffer from thirst for the rest of the day. This is a serious error in the diet. Food should always be taken with water.

After lunch, the attendants must collect the remaining packaging of products, food leftovers in plastic bags and take them with them or burn them. It is necessary to observe one of the basic tourist rules: do not leave traces of the group's stay at the parking lot.

When making a two-day trip, a menu is compiled for both days and the total number of necessary products is calculated, taking into account a small reserve. Water-soluble products are packed in airtight containers, such as plastic bags. Products intended for one meal, for example, for breakfast, are put in one package, which is given out to those on duty during the trip. Spices are not laid out, but stored in one place.

On short hikes, all the equipment, its weight and the weight of products are usually small, so you can not limit yourself in weight. Products for a ski trip must meet the conditions of quick preparation and not lose quality when frozen.

A sample menu, lists and quantities of products for one- and two-day ski trips for a group of 10 people can be used from the following tables:

An approximate list of products for a one-day ski trip for 10 people:

Under other products in this list, various delicacies are meant, for example: prunes, raisins, halva, sweets, etc.

A food reserve is necessary if the group is delayed on the route or the trip home after the hike is delayed. Caramel /sugar, glucose, dried fruits, etc./ are issued to the participants of the hike on vacation after each transition.

Sample menu, list and quantity of products for a two-day ski trip for 10 people

Catering for ski trips of the lower and middle category.

Before the trip, the caretaker of the group is most concerned. He puzzles over how to feed his comrades on a campaign and how to meet the weight norm of food. Usually, 1000-1200 grams of food is consumed per person per day.

First of all, a list of products that the group can purchase for the trip is compiled. After that, a menu is compiled and the number of products is calculated, their approximate calorie content for each day of the trip, depending on the tactical travel plan /meaning two or three hot meals a day/. Usually two or three variants of the daily menu are compiled, which follow one after the other and are repeated. This method of calculation is used by experienced supply managers, who have worked out and tested their own typical layout of products for a trip.

Beginning tourists are offered two options for daily rations. The first - with two hot meals a day using stew, condensed milk and other products containing moisture, the second - with three meals a day - with dry foods.

These tables are universal and make it easy to change the diet, both in terms of nutrition and the range of products they contain.

For convenience, it is better to carry out calculations according to the need for products per person per day. When calculating the total number of products, this figure is multiplied by the number of people in the group and the duration of the trip in days.

Approximate daily ration for one tourist in a ski trip with two hot meals a day

Approximate daily ration for one tourist on a ski trip with three hot meals a day

/quantity, composition and nutritional value of products/

After clarification and adjustment / depending on the capabilities of the group / of the daily diet, options for the daily menu are compiled, in which the nutritional ratio between breakfast, lunch and dinner should be maintained.

Variant of the daily menu with two hot meals a day.

Variant of the daily menu with three hot meals a day

Depending on the intensity of the route and the physical costs of the day, it is possible to increase the caloric content of one day's food at the expense of another, for example, increasing the nutrition with chocolate, meat products, sugar, etc.

It should be borne in mind that in the first two or three days of the trip, due to the unusual tourist food and fatigue from increased physical activity, there may be a decrease in appetite, and the food will not be eaten completely. This is especially true in groups where the food is monotonous and poorly prepared. In such cases, right on the campaign, the daily ration decreases and increases in a day or two, when appetite appears.

Product packaging. Depending on the experience of the manager and supply manager, on the time available to prepare for a multi-day trip, in tourism there are two ways to prepare products for transportation on a trip.

The first is “lazy”, with it each product is packaged without packaging in an existing container, from which the right amount is taken out as needed during the campaign.

The second is the daily layout, when all products are packaged and packaged for daily consumption in accordance with the planned menu.

With the "lazy" method, it takes less time during preparation for the hike and more time on the route, when the hikers are asked to get the right bag, untie it, separate the required amount of food, and pack it again. Despite the apparent simplicity of this method, reliable preservation of products is not ensured, their overspending is allowed, and there is a need for careful accounting. There are unnecessary troubles, which are already enough in the campaign. Apparently, this is an inevitable step through which all novice tourists and leaders go through. With the acquisition of hiking experience, the "lazy" packaging of products is gradually abandoned.

Weighing food on a hike during each meal is inconvenient and time consuming. Pour "by eye" - not everyone can. For dosing bulk and liquid products, you should use measurements: a tablespoon and a regular enameled tourist mug with a volume of 0.4 liters. The supply manager in his notebook should have a reference table for the weight of products in selected volumetric measures, similar to the one below:

Information about the approximate weight of foodstuffs in volumetric measures:

During the daily layout, all products are packed in separate bags or sealed in plastic bags for each cooking and placed in a daily package or bag.

Bags for products are sewn from light synthetic fabrics of different sizes. The general rule for transporting products should be observed: everything must be packed. Even metal cans with canned food, for which narrow long bags are prepared, convenient for packing in a backpack. A small pocket 4-5 cm in size should be sewn on each bag, where they put a note about the contents and its quantity. It is desirable that the grocery bags are of different colors so that you can quickly find the right product.

Products that need to be protected from moisture (for example: sugar, salt, milk powder) are first packaged in polyethylene, and then in a cloth bag to protect the film from accidental damage. The inner bag is made larger than the outer one, otherwise it may burst from internal pressure.

Food wasted and overused on a hike is usually due to improper packaging, improper packing of the backpack and careless transportation. Rusks and biscuits crumble, sugar and other bulk products crumble, salt gets wet and turns into a stone. This comes from the fact that backpacks are constantly taken off and put on during a hike, shifted every morning, and tourists use them as seats at rest stops. That is why you need to pay attention to the neat packaging and packing of products, the number of packages and the convenience of packing them in backpacks.

Bread is usually taken only on weekend hikes and on the first day and a half on multi-day hikes. It is difficult to keep it longer without special packaging, it begins to crumble. In addition, bread is extra weight, so tourists take crackers or biscuits on long trips.

When preparing crackers, after taking a sip, the bun is cut across into even pieces 1.5 cm thick, which, in turn, are divided crosswise into four parts.

After drying, crackers can be greased with vegetable oil. Ready crackers are collected in compact packs or folded in the form of a loaf, wrapped in thin paper, tied up so as not to fall apart, with threads and placed in a tight bag or a specially sewn sleeve. In such packages, crackers almost do not crumble. Fans of croutons, when drying crackers, cut bread into cubes of 1.5 cm. The croutons are packed in bulk bags. The remaining cracker crumbs are eaten with porridge.

Rice and millet before a winter hike should be washed and dried. It is advisable to fry buckwheat at home in a dry frying pan. From pasta, it is better to give preference to horns and shells. Vermicelli and pasta crumble along the way, they are more difficult to cook and eat, as tourists make do with only spoons.

Sugar for a ski trip is bought sawn in packs. They are more convenient to use when issuing portions to the hands and when consumed on short halts. For sweet cereals, compotes and kissels, you can take granulated sugar with you. Sweets and caramel are best stored in hard cardboard or tin packaging. When transported in bulk, they stick together and freeze with paper wrappers.

Vegetable oil is stored in metal flasks and polyethylene canisters with a capacity of 1-2 liters, intended for food storage. It is convenient to store tomato paste, mustard in soft polyethylene jars, bottles and vials, from which they are squeezed out as needed. You can fill toothpaste tubes with mustard. For spices, a special package is sewn with separate pockets for a pepper shaker, a pencil case with salt, mustard, tomato sauce and other seasonings. When using mustard during the day, during lunch, the duty officer carries it in his pocket in the morning so that it does not freeze.

Onions and lemons are frozen at the beginning of the trip and do not thaw until used. Garlic cannot be frozen, so it should be kept by one of the participants or the supply manager in a warm inner pocket of clothing for the entire trip.

Before the start of the trip, the supply manager, together with the leader, distributes the food cargo and public equipment among the participants. During the trip, the supply manager must monitor and account for consumable products, their movement when the weight of the backpacks changes. To do this, in his notebook, in addition to the general list of products and the menu, he assigns each participant a separate page where he writes down the distributed public cargo and products.

Approximate form of recording the weight of public equipment and products in the hiker's backpack.

Petrov