CHAPTER 3
Cooking and Nutrition
ENERGY AND NUTRITIONAL REQUIREMENTS
Caloric Requirements
Food Sources
BASIC FLUID RECOMMENDATIONS
MENU PLANNING
How Long are You Going to be Out?
Ease of Preparation
Weight
Packaging/Repackaging
Spoilage
Eating on the Trail
GENERAL COOKING GUIDELINES, INGREDIENTS, AND RECIPES
Sample Recipes
OUTDOOR BAKING
FOOD EQUIVALENTS
MEASUREMENT EQUIVALENTS
