northernsentry

While killer blizzards are rare in North Dakota, the state does get its fair share of smaller storms and blizzards. In some cases, these storms could cut off electricity to the base and local communities for hours or maybe days.

As we face another North Dakota winter, it’s important to plan ahead and start storing emergency food and water supplies for the family before a crisis happens. It’s a good idea to store at least a two-week supply of water — about a gallon for each member of the family per day. Water is a necessity and it should be a priority when preparing for an emergency. We should also consider each person’s age, physical condition, activity and diet, when storing water. Children, nursing mothers and ill people have special needs and often need additional water for food preparation and hygiene. Don’t forget to include pets.

PREPARE AN EMERGENCY STOCKPILE Healthy people can survive on half their usual food intake for an extended period and without any food for many days, as long as they cut back on their normal activity. Unlike water, people may safely ration food for most adults, although children and pregnant women may still need their regular intake.

Avoid foods high in fat and protein, and don’t stock salty foods since they make people thirsty. People should switch to salt-free crackers, whole grain cereals and canned foods with high liquid content.

You don’t need to buy unfamiliar foods for emergency supplies. Instead, stock canned foods, dry mixes and other staples already on their cupboard shelves. In fact, familiar foods are important because they can lift morale and renew people’s sense of security during stressful situations. Also, canned foods don’t need cooking, water or special preparation.

The following are some recommended food storage plans:

STORAGE TIPS

• Keep food in the driest and coolest spot in the house – a dark place if possible.

• Keep food covered at all times.

• Open food boxes or cans carefully so you can close them tightly after each use.

• Wrap cookies and crackers in plastic bags and keep them in tight containers.

• Empty opened packages of sugar, dried fruits and nuts into screw-top jars or air-tight cans to keep pests out.

• Inspect all food containers for signs of spoilage before use.

WHAT TO STOCK

Though it’s unlikely an emergency would cut off our food supply for days or weeks, it’s a good idea to prepare supplies to last that long. A two-week supply can relieve a great deal of inconvenience and uncertainty until services are restored.

An easy way to develop a two-week stockpile is increase the amount of basic foods people normally keep on their shelves. We should compensate for the amount we eat from other sources, including restaurants. Those who already keep a two-week supply of food on hand should rotate their supply once or twice a year.

SPECIAL CONSIDERATIONS TO REMEMBER

When stocking food, consider your family’s unique needs and tastes and include foods everyone enjoys that are also high in calories and nutrition. Foods requiring no refrigeration, preparation or cooking work best. Make sure you have a can opener and disposable utensils. People with special diets and allergies as well as babies, toddlers and the elderly need special attention.

Nursing mothers may need liquid formula in case they are unable to nurse. Canned dietetic foods, juices and soups may be helpful for the ill or elderly. Don’t forget nonperishable foods for pets.

COOKING WITHOUT POWER

In an emergency, use a charcoal grill or camp stove to heat up your food. Candle warmers, chafi ng dishes and fondue pots are also handy food warmers, but people who chose to heat food right from the can should open it and remove the label first.

 

ROD KRAUSE | 5TH BOMB WING OCCUPATIONAL SAFETY MANAGER