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About four years ago our family first began to explore the concept of storing more
than a few weeks¶ supply of food. I began researching how to safely store food
(and other supplies) and evaluated various methods to determine how much food
should be stored. What I soon discovered is that there is a plethora of information
on the topic of food storage, but much of it was biased toward emergency stores of
food that were not nutritionally balanced or other methods relied on the use of
expensive prepared foods or MREs. Neither method seemed prudent for our family.
I instead decided to compile a food storage plan for my family that was based upon
current USDA nutritional recommendations. I don¶t intend to propose that this
methodology is necessarily the best available or even that it¶s the right plan for
your family ± but it seems to be the right approach for our family at this time and I
thought I¶d share my research with others.

  

 
  
 
When evaluating which foods to store for your family you¶ll want to consider both
your family¶s current dietary intake and food preferences and their ideal dietary
needs. You don¶t want to make the mistake of storing foods your family doesn¶t
regularly consume as that can result in digestive upsets when the time comes to
use the foods. You also want to store foods that you eat so you can effectively
rotate the foods through normal daily consumption. Using the current USDA food
pyramid as a guide we¶ll consider six groups of foods ± grains, vegetables, fruits,
milk, meat & beans, and oils in compiling our family¶s food storage plan.

  
The USDA recommends that grains comprise the bulk of your daily food intake.
Grains, therefore, are the food group that should ideally comprise the largest
portion of your food storage. Grains are typically divided into two groupings ±
whole grains and refined grains. Whole grains contain the entire grain kernel ± the

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  Page 1

bran, germ, and the endosperm. Whole grains are a better source of dietary fiber
and rich in B vitamins and minerals such as iron, magnesium, and selenium. Some
common whole grains include:

J Brown rice
J Wheat
J [ats
J opcorn
J Barley
J îorn
J Rye
J Amaranth
J Millet
J ruinoa
J Wild Rice

Refined grains are foods that contain milled and processed grains and are then
often enriched with vitamins that are lost in the processing. Refined grains do not
contain the fiber lost during the refining process and because of this loss it¶s
recommended that your food storage contain whole grains in addition to any
refined grains your family may decide to store. Some common refined grains
include:

J White rice
J asta
J Grits
J îornmeal
J White flour
J Tortillas
J Breakfast cereals
J îouscous
J Tortillas
J Grits

      

  
  
Grains are the starting point of your food storage plan. When we look at the
current USDA dietary recommendations, grains comprise the largest portion of daily
food intakes. You¶ll want to add additional foods to your food storage as your
budget allows. The additional foods will add to the caloric intake of your stored
food and improve the overall nutritional balance as well.

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  Page 2

Using this chart you can determine your family¶s grain storage based upon the
USDA minimum daily recommendations:

Ú   ! 
  " #Ú


îhild age 2-3 3 ounce equivalents 69 pounds dry grains
îhild age 4-8 5 ounce equivalents 114 pounds dry grains
Female age 9-13 6 ounce equivalents 137 pounds dry grains
Female age 14-18 8 ounce equivalents 183 pounds dry grains
Female age 19-30 6 ounce equivalents 137 pounds dry grains
Female 31-50 6 ounce equivalents 137 pounds dry grains
Female 51+ 5 ounce equivalents 114 pounds dry grains
Male age 9-13 6 ounce equivalents 137 pounds dry grains
Male age 14-18 7 ounce equivalents 160 pounds dry grains
Male age 19-30 8 ounce equivalents 183 pounds dry grains
Male age 31-50 7 ounce equivalents 160 pounds dry grains
Male age 51+ 6 ounce equivalents 137 pounds dry grains


   $ % & In the grain category an ounce equivalent is equal to 1 oz. dry grain, 1 slice of
bread, 1 cup ready-to-eat cereal, 1/2 cup cooked rice, cooked pasta, or cooked cereal.

      

  
  

To calculate how much of the grain category to store, you need to tally up the ages
and numbers of family members to determine how many pounds of grains to store
for your family. Here is our family¶s example:

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îhild age 2 years ± 69 pounds dry grains

îhild age 5 years - 114 pounds dry grains

Male 18 years - 160 pounds dry grains

Male 45 years - 160 pounds dry grains

Female 42 years - 137 pounds dry grains

Using these calculations we know that a year¶s supply of dry grain for our family
(given our current ages) would be a total of 640 pounds of dry grain.

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  Page 3

     
   
 
Now that you know how much grain to store you¶ll need to decide on specific grains
and quantities to include in your food storage plan. You¶ll want to look at your
family¶s current diet to see which grains your family regularly eats. If your family
consumes primarily refined grains you¶ll want to begin adding whole grains to your
family¶s diet as it is recommended that at least half of all grains consumed are
whole grains.

There are some other factors to consider in your plan such as space available and
shelf life of grains. For instance, refined grains like couscous or orzo pasta would
take up less space than elbow macaroni and provide equivalent nutrition. Some
grains have a very long shelf life, such as whole wheat, and others like brown rice
have a relatively short shelf life. You¶ll also want to consider if your family knows
how to utilize the grains to make homemade foods or if your family needs to rely
upon more processed foods.

Here is our family¶s example:

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    (
)*+ 





*,- 

  


J 200 pounds Whole Red Wheat Berries

J 200 pounds Whole White Wheat Berries
J 25 pounds [ats
J 5 pounds Brown Rice
J 2.5 pounds ruinoa
J 2.5 pounds Millet
J 2 pounds Barley
J 1 pound opcorn

Ê-. 

! 
 


J 100 pounds Jasmine Rice

J 50 pounds White Flour
J 25 pounds Bread Flour
J 7 pounds îornmeal

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  Page 4


  
The meat and bean category includes all foods made from meat, poultry, fish, dry
beans or peas, eggs, nuts, and seeds. Meat and beans supply many important
nutrients including B vitamins, vitamin E, iron, zinc, and magnesium. Some
commonly stored meat and bean items are:



J lentils
J canned chicken J split peas
J canned tuna J textured vegetable protein
J canned salmon (TV)
J canned sardines J canned beans
J canned sausages ñ black beans
J potted meats (Spam, etc) ñ black-eyed peas
J frozen meats ñ chickpeas
J canned meat broths ñ kidney beans
J canned meat soups ñ lima beans
ñ navy beans
u
 ñ pinto beans
ñ canned refried beans
J fresh chicken eggs
J dehydrated whole eggs 




J dehydrated egg whites
J dehydrated egg mixes J almonds
J cashews



 J walnuts
J pecans
J dry beans J pistachios
J hazelnuts (filberts)
ñ black beans J mixed nuts
ñ black-eyed peas J peanuts
ñ chickpeas J nut butters (peanut butter,
ñ kidney beans almond butter, etc)
ñ lima beans J flax seed
ñ navy beans J pumpkin seeds
ñ pinto beans J sesame seeds
ñ soybeans J sunflower seeds

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  Page 5

   
  
 
    
The meat and bean category provides important proteins and other nutrients
such as B vitamins (niacin, thiamin, riboflavin, B6), vitamin E, iron, zinc, and
magnesium. roteins are essentials nutrients as they are the building blocks
for bones, muscles, cartilage, skin, and blood. They are also significant
components in the construction of enzymes, hormones, and vitamins.
îombined with fats and carbohydrates, proteins are one of three nutrients
that provide calories.

Using this chart you can determine your family¶s meat, bean, and egg storage
based upon the USDA minimum daily recommendations:

Ú   ! 
  " #Ú


îhild age 2-3 2 ounce equivalents 730 ounce equivalents
îhild age 4-8 3 ounce equivalents 1095 ounce equivalents
Female age 9-13 5 ounce equivalents 1825 ounce equivalents
Female age 14-18 5 ounce equivalents 1825 ounce equivalents
Female 19-30 5.5 ounce equivalents 2008 ounce equivalents
Female 31-50 5 ounce equivalents 1825 ounce equivalents
Female 51+ 5 ounce equivalents 1825 ounce equivalents
Male age 9-13 5 ounce equivalents 1825 ounce equivalents
Male age 14-18 6 ounce equivalents 2190 ounce equivalents
Male age 19-30 6.5 ounce equivalents 2373 ounce equivalents
Male age 31-50 6 ounce equivalents 2190 ounce equivalents
Male 51+ 5.5 ounce equivalents 2008 ounce equivalents


   $ % & 1 ounce of meat, poultry or fish, ¼ cup cooked dry beans, 1 egg, 1
tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce equivalent from the
meat and beans group.

   
   

    

To calculate how much of the meat and bean category to store, you need to tally
up the ages and numbers of family members to determine how many ounce
equivalents of protein rich foods to store for your family. Also take into
consideration any special nutritional needs (e.g., pregnancy or lactation). Here is
our family¶s example:

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  Page 6

"Ú '

   

îhild age 2 years ± 730 ounce equivalents

îhild age 5 years - 1095 ounce equivalents

Male 18 years - 2190 ounce equivalents

Male 45 years - 2190 ounce equivalents

Female 42 years - 1825 ounce equivalents

Using these calculations we know that a year¶s supply of foods from the meat
and bean category for our family (given our current ages) would be a total of
8030 ounce equivalents.

   

 

   
    
To begin your calculations, take into account the protein rich foods your family
typically consumes on a weekly basis. Also keep in mind that Americans
generally consume far more than the minimum daily requirements. Many
families find that beginning with minimum nutritional needs they can store a
year¶s supply and then later add to it to bring it up to the consumption levels
families are accustomed to using. You¶ll want to consider the storage space that
various foods require and you¶ll want a mix of both shelf stable and freezer
items.

Again, here¶s our family¶s example:

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$ % 
 (-+,+ 12$ % 

  

.)*+" u$ % 




J 896 ounce equivalents ± 56 quarts canned chicken (home canned - 1

quart = 16 oz. equivalents)
J 320 ounce equivalents - 64 quarts canned chicken broth (home canned ±
1 quart = 5 oz. equivalents)
J 176 ounce equivalents - 44 cans canned tuna (commercially canned - 4
oz. cans = 4 oz. equivalents)
J 1248 ounce equivalents ± 52 quarts canned pork sausage (home canned
± 1 quart = 24 oz. equivalents)

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  Page 7

*Ê*." u$ % 



.*++  $ % 

3


J 600 ounce equivalents - 30 pounds dry pinto beans (1 lb dried = 20 oz.

equivalents)
J 400 ounce equivalents ± 20 pounds dry navy beans (1 lb dried = 20 oz.
equivalents)
J 400 ounce equivalents ± 20 pounds dry red beans (1 lb dried = 20 oz.
equivalents)
J 400 ounce equivalents ± 20 pounds dry black beans (1 lb dried = 20 oz.
equivalents)
J 400 ounce equivalents - 20 pounds dry lentils (1 lb dried = 20 oz.
equivalents)
J 200 ounce equivalents - 10 pounds dry split peas (1 lb dried = 20 oz.
equivalents)

)4)  $ % 

3 



J 320 ounce equivalents - 40 quarts canned pinto beans (home canned ± 1

quart = 8 oz. equivalents)
J 112 ounce equivalents ± 14 quarts canned navy beans (home canned in
quarts = 8 oz. equivalents)
J 112 ounce equivalents ± 14 quarts canned kidney beans (home canned in
quarts = 8 oz. equivalents)
J 112 ounce equivalents ± 14 quarts canned black beans (home canned in
quarts = 8 oz. equivalents)

Ê+-)  $ % 

3

/
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J 160 ounce equivalents - 5 pounds sunflower seeds (1 lb = 32 oz.

equivalents)
J 64 ounce equivalents - 2 pounds flax seeds (1 lb = 32 oz. equivalents)
J 32 ounce equivalents - 1 pound sesame seeds (1 lb = 32 oz. equivalents)
J 450 ounce equivalents - 15 jars peanut butter (18 oz. jar = 30 oz.
equivalent)
J 60 ounce equivalents - 2 jars almond butter (18 oz. jar = 30 oz.
equivalent)
J 160 ounce equivalents - 5 pounds pecans (l lb = 32 oz. equivalents)
J 160 ounce equivalents - 5 pounds walnuts (l lb = 32 oz. equivalents)

Ê.*-" u$ % 

u


J 1344 ounce equivalents - 13 of the #10 can dehydrated whole eggs ±

(#10 can = 96 ounce equivalents)

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  Page 8

 5 
Foods in the milk category contain protein, calcium, potassium, and are enriched
with vitamin D. Milk foods are also a common allergen. If your family cannot
store milk foods due to allergies you will want to increase your food storage in
the meat and bean category to ensure adequate protein intake. You¶ll also want
to ensure that you store foods high in calcium. îanned fish, canned turnip
greens, and sesame seeds are high calcium foods that store well. You¶ll also
want to either obtain sufficient exposure to sunlight to allow your bodies to
synthesize ³vitamin D´, which is manufactured by your skin when it is exposed
to adequate levels of UV light or ensure that your diet contains foods rich in
vitamin D such as cod liver oil, canned fish, and egg yolks.

The following is a list of milk products that you might consider storing:

J regular non-fat milk powder

J instant non-fat milk powder
J canned evaporated milk
J buttermilk powder
J powdered cheeses

If your family has access to a large freezer, you can also freeze milk and cheese.
Milk freezes relatively well, but grated cheeses are the best choice for freezing.

    5  

  
  
Using this chart you can determine your family¶s storage of milk category foods
based upon the USDA minimum daily recommendations:

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  " #Ú


îhild age 2-8 2 cups equivalent 730 cup equivalents or 46 gallons
Female age 9-51+ 3 cups equivalent 1095 cup equivalents or 68.5 gallons
Male age 9-51+ 3 cups equivalent 1095 cup equivalents or 68.5 gallons


$ % & 1 cup of milk or yogurt, 1 ½ ounces of natural cheese, or 2 ounces of processed
cheese can be considered as 1 cup from the milk group.

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  Page 9

    5  
  
  
To calculate how much of the milk category to store, you need to tally up the
ages and numbers of family members to determine how many cup equivalents
of milk foods to store for your family. Also take into consideration any special
nutritional needs (e.g., pregnancy or lactation). [ur family doesn¶t store foods
from the milk category due to allergies, but here is our family¶s example to
assist you in your planning:

"Ú '
 5  

îhild age 2 years ± 730 cup equivalents or 46 gallons

îhild age 5 years - 730 cup equivalents or 46 gallons

Male 18 years - 1095 cup equivalents or 68.5 gallons

Male 45 years ± 1095 cup equivalents or 68.5 gallons

Female 42 years - 1095 cup equivalents or 68.5 gallons

Using these calculations we know that a year¶s supply of foods from the milk
category for our family (given our current ages) would be a total of 4745 cup
equivalents.

   
  5

  
    

If your family is accustomed to fresh milk and cheese, the transition to dry milk
and powdered cheeses might be difficult. If you plan to include these foods in
your diet, it¶s a good idea to begin using them now so your family can adjust to
the foods and become accustomed to eating them. Some families will use
added chocolate or strawberry flavorings to make the reconstituted dry milk
more palatable.

[ur family does have a history of milk protein allergies, so we do not store the
USDA recommended amounts of milk foods. Instead we supplement our food
storage with additional protein rich foods and calcium rich foods (you¶ll see this
reflected in our meat and bean storage and in choices we make throughout our
food storage plan). But for the sake of demonstrationhere would be our
family¶s example:

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  Page 10

"Ú '
 5  (*6*4
$ % 
(*6*)$ % 

  
4248 cup equivalents - 59 #10 cans instant dry milk (#10 can = 72 cup
equivalents)

84 cup equivalents - 28 cans of evaporated milk (12 oz. can = 3 cup

equivalents)

120 cup equivalents - 5 #10 cans of freeze dried shredded cheese (#10 can =
24 cup equivalents)

294 cup equivalents - 7 #10 cans of dehydrated cheese blend (#10 can = 42
cup equivalents)

7 
There are several categories of vegetables and ideally your diet (and food
storage) should contain a variety from each category. Different nutrients are
found in different categories of vegetables.

5 %

Included are bok choy, broccoli, collard greens, dark green leafy lettuce, kale,
mesclun, mustard greens, romaine lettuce, spinach, beet greens, turnip greens,
watercress. Freeze dried broccoli is widely available and greens can be grown
in a home garden or under grow lights in the home. îanned greens and spinach
fit well into food storage plans.

The dark green vegetables are good sources of chlorophyll, fiber, lutein,
zeaxanthin, calcium, folate, vitamin î, calcium, and vitamin A.

" 
 %

Included are acorn squash, butternut squash, carrots, hubbard squash,
pumpkin, and sweet potatoes. You can find commercially canned carrots, sweet
potatoes, and pumpkin. You can also easily home can these vegetables.
îarrots are also widely available in freeze dried form.

The orange and yellow vegetables are good sources of beta-carotene,

zeaxanthin, flavonoids, lycopene, potassium, and vitamin A.

%

Included are corn, green peas, lima beans (green), and potatoes. These are
easily found in canned form and dehydrated or freeze dried form.



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  Page 11

"%

Included are artichokes, asparagus, bean sprouts, beets, Brussels sprouts,
cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green or red
peppers, iceberg (head) lettuce, mushrooms, okra, onions, parsnips, tomatoes,
tomato juice, vegetable juice, turnips, wax beans, and zucchini. Many of these
vegetables are easily home canned or are available in commercially canned and
dehydrated forms.

Make sure to include a variety of vegetables in a variety of colors to provide the

most balanced nutrition. It¶s often suggested to include the rainbow of
vegetables in order to obtain the best nutrition. For instance, the blue and
purple vegetables include lutein, zeaxanthin, resveratrol, vitamin î, fiber,
flavonoids, ellagic acid, and quercetin.





We generally store these vegetables as part of our meat and beans category so
I recommend that you include them in your protein category rather than
duplicating them in your vegetable category in order to maximize the variety of
nutrients in your food storage foods.

   %  

    

Using this chart you can determine your family¶s vegetable storage based upon
the USDA minimum weekly recommendations:

8

 
95:

Ú  5   "   "
îhild 2-3 1 0.5 1.5 4.5
îhild 4-8 1.5 1 2.5 5.5
Female 9-13 2 1.5 2.5 8
Female 14-18 3 2 3 9.5
Female 19-30 3 2 3 9.5
Female 31-50 3 2 3 9.5
Female 51+ 2 1.5 2.5 8
Male 9-13 3 2 3 9.5
Male 14-18 3 2 6 10
Male 19-30 3 2 6 10
Male 31-50 3 2 6 10
Male 51+ 3 2 3 9.5

8" 

 



  
 
%  




  
  

  :

  

Ê& 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens
can be considered as 1 cup from the vegetable group.

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  Page 12

   %  
 
   
To calculate how much of the vegetable category to store, you need to tally up
the ages and numbers of family members and then add up the different
categories of vegetables to determine the food storage amounts that are right
for your individual family. Also remember to take into account any special
nutritional needs (e.g., pregnancy or lactation). Here is our family¶s example:

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7  (" #


0; 5   "   "

îhild 2 yrs 1 0.5 1.5 4.5
îhild 5 yrs 1.5 1 2.5 5.5
Male 18 yrs 3 2 6 10
Female 42
3 2 3 9.5
yrs
Male 45 yrs 3 2 6 10

Weekly Total 11.5 7.5 19 39.5

Yearly Total 598 390 988 2054

Using these calculations we know that a year¶s supply of vegetable foods for our
family (given our current ages) would be a total of 4030 cup equivalents. This
would include 598 cup equivalents of dark green vegetables, 390 cup
equivalents of orange vegetables, 988 cup equivalents of starchy vegetables,
and 2054 cup equivalents of other vegetables.

  

 % 

  
  
    
Take a look at the vegetables your family already enjoys eating and try to
include those in your food storage mix. Also consider starting a garden if you
don¶t already have one. While most home gardens rarely provide your
vegetables for a full year, it can provide you with fresh vegetables during the
growing months and fresh vegetables provide more fiber than processed
vegetables.

Vegetables provide needed vitamins and minerals but are low in overall calories.
For this reason it is recommended that you first focus on storing grains and
protein rich foods and then store vegetables. If your family does not have a full
year¶s supply of vegetables stored it is essential that you store a year¶s supply of
vitamin supplements.

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  Page 13

Here is our family¶s example:

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7  (*+,+
$ % 

5  7
()+4$ % 
 ()+)
$ % 

  

J 288 cup equivalents - 24 #10 cans Freeze Dried Broccoli (#10 can = 12
cup equivalents)
J 182 cup equivalents - 104 15oz. commercial cans îanned Spinach (15 oz.
can = 1.75 cup equivalents)
J 136 cup equivalents - 34 quarts home canned Beet Greens (1 qt = 4 cup
equivalents)

" 7
(*+,$ % 
 (*+)
$ % 

  

J 168 cup equivalents - 7 #10 cans Dehydrated îarrots (#10 can = 24 cup
equivalents)
J 119 cup equivalents - 68 15oz. commercial cans îanned umpkin (15 oz.
can = 1.75 cup equivalents)
J 119 cup equivalents - 68 15oz. commercially canned Sweet otatoes (15
oz. can = 1.75 cup equivalents)

7
(Ê++6$ % 
 3Ê++-
$ % 

  

J 399 cup equivalents ± 300 11 oz. commercial cans corn (11 oz. can =
1.33 cup equivalents)
J 217 cup equivalents - 124 15oz. commercial cans îanned Green eas (15
oz. can = 1.75 cup equivalents)
J 104 cup equivalents - 26 quarts home canned otatoes (1 qt = 4 cup
equivalents)
J 288 cup equivalents - 24 #10 cans dehydrated sliced potatoes (#10 can
= 12 cup equivalents)

"7
(.+Ê4$ % 
 (.+..
$ % 

  

J 296 cup equivalents - 74 quarts home canned ickled Beets (1 qt = 4 cup

equivalents)
J 31 cup equivalents - 62 4oz. commercially canned mushrooms (4 oz. can
= ½ cup equivalent)
J 168 cup equivalents - 14 #10 cans dehydrated onions (#10 can = 12 cup
equivalents)

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  Page 14

 J 288 cup equivalents - 24 #10 cans dehydrated bell peppers (#10 can =
12 cup equivalents)
J 100 cup equivalents - 50 pints home canned stewed tomatoes ± home
canned in pints (1 pint = 2 cup equivalents)
J 100 cup equivalents - 50 pints home canned Tomato Sauce (1 pint = 2
cup equivalents)
J 399 cup equivalents ± 300 14.5 oz. commercial cans green beans ± (14.5
oz. can = 1.33 cup equivalents)
J 640 cup equivalents - 40 lbs sprout seeds ± (1 lb seed = 16 cup
equivalents)

[ur family also adds garden seeds to our vegetable food storage. We use the
square foot gardening method of gardening and regularly plant tomatoes,
peppers (hot peppers and bell peppers), beets, green beans, peas, cucumbers,
lettuce, potatoes, onions, cabbage, Brussels sprouts, broccoli, and beans for
drying. We also plant annual herbs to use both fresh and dried. We also use
indoor window space in the cooler months to keep some fresh herbs and greens
growing. If your family has the space, a small greenhouse or window
greenhouses are a great idea to allow some growth of fresh vegetables during
cold months.

Ú  

Different nutrients are found in different fruits, so it is recommended that you

eat a wide variety of fruits. The four most valuable nutrients in fruits are fiber,
vitamin î, carotenoids (e.g. beta carotene), potassium, and phytonutrients.
Some, such as raisins, even are a good source of iron! Remember to minimize
your consumption of fruit juices as the fiber found in whole fruits are an
important nutritional aspect of fruits.

  
<

Apple, Apricot, Avocado, Banana, , blueberry, blackberry, cranberry, cherry,

date, fig, Grapefruit, Grapes, Guava, Gooseberry, Kiwi fruit, Kumquat, Lemon,
Lime, Lychee, Mandarin [range/Tangerine, Mango, îantaloupe melon,
Nectarine, [range, each, ear, apaya, ineapple, ersimmon, lum,
omegranate, rune, Raisins, Strawberry, Honeydew Melon, Watermelon

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  Page 15

      
  
  
Using this chart you can determine your family¶s storage of foods from the fruit
category based upon the USDA minimum daily recommendations:

Ú   ! 
  " #Ú


îhild age 2-3 1 cup equivalent 365 cup equivalents
îhild age 4-8 1.5 cup equivalents 548 cup equivalents
Female age 9-13 1.5 cup equivalents 548 cup equivalents
Female age 14-18 1.5 cup equivalents 548 cup equivalents
Female age 19-30 2 cup equivalents 730 cup equivalents
Female age 31-50 1.5 cup equivalents 548 cup equivalents
Female age 51+ 1.5 cup equivalents 548 cup equivalents
Male age 9-13 1.5 cup equivalents 548 cup equivalents
Male age 14-18 2 cup equivalents 730 cup equivalents
Male age 19-30 2 cup equivalents 730 cup equivalents
Male age 31-50 2 cup equivalents 730 cup equivalents
Male age 51+ 2 cup equivalents 730 cup equivalents


$ % & In general, 1 cup of fruit or 100% fruit juice, or 1/2 cup of dried fruit can be
considered as 1 cup from the fruit group.

      

  
  
To calculate how much fruit to store, you need to tally up the ages and numbers
of family members to determine the food storage amounts that are right for
your individual family. Also remember to take into account any special
nutritional needs (e.g., pregnancy or lactation). Here is our family¶s example:

"Ú '
Ú   

îhild age 2 years ± 365 cup equivalents

îhild age 5 years - 548 cup equivalents

Male 18 years - 730 cup equivalents

Male 45 years ± 730 cup equivalents

Female 42 years - 548 cup equivalents

Using these calculations we know that a year¶s supply of fruit for our family
(given our current ages) would be a total of 2921 cup equivalents.

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  Page 16

   

   
 
   
Take a look at the fruits and fruit juices your family already enjoys consuming
and try to include those in your food storage mix. îommonly stored fruit types
include dried or dehydrated fruits, canned fruits, and fruit juices. Ideally you¶d
want to minimize your reliance on fruit juices as the fiber in the fruits is an
important part of the overall benefit of the fruit. You¶ll also want to ensure that
your plan contains at least one source of vitamin î per family member per day.
This can be included in either the fruit or vegetable category.

Also, just like in the vegetable category the fruit category is one that should be
considered only after your family has sufficient stores of grains and meat and
beans. If you are unable to store a full supply of fruits, though, ensure that
your family has on had multivitamin supplements to supply necessary nutrients
that are typically supplied by fruits.

Here is our family¶s example:

"Ú '
Ú   (

.=.Ê$ % 
(,++-$ % 

  

250 cup equivalents ± 125 cans - 15 oz. cans ears

252 cup equivalents ± 63 quarts - home canned Applesauce in quarts

250 cup equivalents ± 125 cans - 15 oz. cans eaches

500 cup equivalents ± 500 cans - 11 oz. cans Mandarin [ranges

500 cup equivalents ± 30000 grams Dried Strawberries (60 g = 1 cup

equivalent)

250 cup equivalents ± 15000 grams Raisins (60 g = 1 cup equivalent)

250 cup equivalents ± 50 containers - 10 oz. container Dates (60 g = 1 cup

equivalent)

250 cup equivalents ± 15000 grams Dried îranberries (60 g = 1 cup equivalent)

250 cup equivalents ± 15000 grams Dried Apples (60 g = 1 cup equivalent)

256 cup equivalents ± 32 bottles - 64 oz. bottles of Grape Juice


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  Page 17

" 
Ú 
[ils and fats provide essential fatty acids that are necessary for good health.
They also provide calories that are needed for our bodies to do the work that
they need to do. In most American diets, the levels of oils and fats consumed
exceed our bodies¶ needs, but oils and fats can and should be part of a healthy
food storage plan.

[ils are fats that remain liquid at room temperature. They also usually contain
more monounsaturated and polyunsaturated fats than do solid fats. These fats
are believed to be a healthier alternative to saturated fats and hydrogenated
fats.

Fats are often contained within other foods such as meats, seeds, and nuts.
Some vegetables, such as avocados, are naturally high in fats as well.

Some commonly stored oils include:

J canola oil
J corn oil
J cottonseed oil
J olive oil
J safflower oil
J soybean oil
J sunflower oil
J sesame oil

Some commonly stored fats include:

J butter
J coconut oil
J beef fat (tallow, suet)
J pork fat (lard)
J stick margarine
J shortening

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  Page 18

    
  

    

Using this chart you can determine your family¶s storage of foods from the oil
and fat category based upon the USDA minimum daily recommendations:

Ú   ! 
  " #Ú


îhild age 2-3 3 teaspoons 183 fluid ounce equivalents
îhild age 4-8 4 teaspoons 243 fluid ounce equivalents
Female age 9-13 5 teaspoons 304 fluid ounce equivalents
Female age 14-18 5 teaspoons 304 fluid ounce equivalents
Male age 9-13 5 teaspoons 304 fluid ounce equivalents
Male age 14-18 6 teaspoons 365 fluid ounce equivalents
Female age 19-30 6 teaspoons 365 fluid ounce equivalents
Female age 31-50 5 teaspoons 304 fluid ounce equivalents
Female age 51+ 5 teaspoons 304 fluid ounce equivalents
Male age 19-30 7 teaspoons 426 fluid ounce equivalents
Male age 31-50 6 teaspoons 365 fluid ounce equivalents
Male age 51+ 5 teaspoons 365 fluid ounce equivalents

    
  

 
   

To calculate how much of the oil category to store for your family, you need to
tally up the ages and numbers of family members to determine the food storage
amounts that are right for your individual family. Also remember to take into
account any special nutritional needs (e.g., pregnancy or lactation). Here is our
family¶s example:

"Ú '
" 
Ú  

îhild age 2 years ± 183 fluid ounce equivalents

îhild age 5 years - 243 fluid ounce equivalents

Male 18 years - 365 fluid ounce equivalents

Male 45 years ± 365 fluid ounce equivalents

Female 42 years - 304 fluid ounce equivalents

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Using these calculations we know that a year¶s supply of the oil and fat category
for our family (given our current ages) would be a total of 1130 fluid ounce
equivalents.

   



  
 
    

Just like in the other food storage categories you¶ll want to consider which oils
and fats your family currently uses and consumes. Many times fats and oils are
added to foods in the cooking processes. You¶ll also want to consider if fat rich
foods are contained elsewhere in your food storage plan ± such as nuts, nut
butters, seeds, and meats.

The oil and fat category is one in particular where you need to consider the shelf
life and storage stability of your food choices. [ils and fats are particularly
sensitive to warm temperatures and light and will turn rancid more quickly when
stored improperly. Ideally you will want a dark cool area to store your oils and
fats. The ideal storage temperature for olive oil, for instance, is 57 degrees
Fahrenheit.

[ils higher in monounsaturated fats have a longer shelf life than those which are
lower in monounsaturated fats.

"Ú '
" 
Ú  (ÊÊ,+

 $ % 
8Ê*+-
  $ % 

  :

896 fluid ounce equivalents ± 7 gallons [live [il

256 fluid ounce equivalents ± 2 gallons Vegetable Shortening

256 fluid ounce equivalents ± 2 gallons Lard

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  Page 20

Sources:

Bubel, M., Bubel, N. (1991). p



 

  



. Storey ublishing.

(1986, May). îatching the Vision of Self-Reliance.  

, 89.

Duffy, D.(2003).
     .Gold Beach,
[regon: Backwoods Home Magazine, Inc.

Featherstone, V. J. (1976, May). Food Storage.  

, 116.

Featherstone, V. J. (1976, November). rinciples of Welfare.  

 118.

Kimball, S. W. (2006). îhapter 11: rovident Living: Applying rinciples of Self-

Reliance and reparedness. 
 
 
   !"
#(114-23).Salt Lake îity, Utah: The îhurch of Jesus îhrist of Latter Day
Saints.

Layton, . (2002). 

  

 $  %. New York:
Three Rivers ress.

erry, L. T. (1995, November). If Ye Are repared Ye Shall Not Fear.  

 35.

reston, R. L. (1973). $ &
 
 

 . Salt Lake îity,
Utah: Hawkes ublications.

Seymour, J. (2003).  ' 
( $ &
()
. New York: DK
ublishing, Inc.

Smith, B. B. (1980, November). Follow Joyously.  

, 85.

The îhurch of Jesus îhrist of Latter-Day Saints (2007). *
) 

'$ 

 retrieved from http://www.providentliving.org

(1977, August). The Most Frequently Asked ruestions about Home roduction
and Storage.  
, 21.

United States Department of Agriculture (2008). ) 
 retrieved

from http://www.mypyramid.gov

Young, B. (1997). 
 
 
  +
,
" Salt
Lake îity, Utah: The îhurch of Jesus îhrist of Latter-Day Saints.

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