# Drawing up the layout of products for a camping trip, especially the layout of products for complex trips.

Many will say that all that is written on the floating layout of products is theory. In practice, no one makes up the product layout – too much work. Well, partly this is true, but only partly. Of course, going for a day trip, you can do without any science sandwiches and cool eggs.

## Drawing up the layout of products for a camping trip, features of compiling a layout of products for complex trips.

Even in the multi-day travel of tourists – schoolchildren or adults – if you do not think to engage in sports tourism, feel free to use the simplified, empirical way of compiling the layout of products. To do this, first write in the notebook menu for 3-4 days. Then we take the norms of products per person per day, and then multiply the norms by the number of participants in the campaign. These 3-4 menu options (cycle) will repeat the entire trip. Therefore, we calculate how many times the same menu option will be used, and determine the number of products for the entire trip. You can make a menu for 5-7 days, but there will not be much benefit from such a variety..

Of course, during the trip it turns out that there are many products and few others, but in any case, starvation does not threaten us. We will note and take into account all the shortcomings next time. By the third and fourth campaign, a quite tolerable set of products will turn out. Here, for example, the layout of products (in grams), compiled from the experience of five trips with schoolchildren (mainly for November and March routes) lasting up to 12 days (The layout of the products was compiled by Tatyana Ivanova from Moscow school No. 677).

The calorie content of rations is 2550 and 2800 kcal in relation B: W: Y on average per cycle 1: 1.2: 4.8, which is permissible. Note that neither calorie content nor the ratio of components was specially taken into account when compiling the layout of products.

 Breakfast Rice: 60-80 Powdered milk: 20 Oil: 15 Rusks: 15 Tea Sugar: 50 Candy: 30 Bagels: 50 Buckwheat: 60-80 Meat filling: 30 Oil: 15 Rusks: 15 Tea Sugar: 50 Candy: 30 Cookies: 50 Millet: 60-80 Powdered milk: 20 Oil: 15 Rusks: 15 Tea Sugar: 50 Candy: 30 Waffles: 50 Lunch (snack) Smoked sausage: 60 Rusks: 15 Sherbet: 50 Dried Fruits: 50 Cookies: 50 Korean: 60 Rusks: 15 Halva: 50 Dried Fruits: 50 Gingerbread cookies: 50 Salo: 50 Rusks: 15 Kozinaki: 50 Dried Fruits: 50 Bagels: 50 Dinner Horns: 60–80 Meat filling: 30 Oil: 15 Rusks: 15 Tomato: 5 Tea Sugar: 50 Vegetable Soup: 60 – 80 Meat filling: 30 Rusks: 15 Cheese: 50 Tea Sugar: 50 Rice Soup: 60 – 80 Meat filling: 30 Rusks: 15 Tea Sugar: 50 Waffles: 50 Total: 640-680 680-720 660-700

However, if tourism is not only a vacation for you, but also a way to know nature and yourself, the empirical approach to compiling the layout of products will suit you only at first. Once, before the next, more difficult trip, it turns out that the previous layout of the products limits the group’s capabilities. Then you have to master all the tricks of the post of manager. But there will be no experience in compiling the layout of products according to all the rules, and learning from mistakes in complex campaigns is unreasonable. Therefore, even novice tourist athletes need to master the work of the supply manager in full from the first trip.

## Where to start compiling a product layout for a hiking trip.

Where to start? After all, to take into account both weight and calorie content and the chemical composition of products is not an easy task. To begin with, let’s take care of visibility. We ask the head to make a schedule of physical activity on the route by day. In a mountain hike, loads are mainly determined by the altitude schedule. Still it is necessary to take into account the nature of the obstacles (the complexity of the passes), and for hiking and skiing – the length of daytime crossings. Now, according to the load schedule, taking into account the recommendations, Product layout. The floating layout will outline the calorie content of diets for every day and for convenience we will build a calorie schedule.

Next, you need to create a menu for every day, and for this you need to imagine what state the group will be in and which dish can cause the greatest enthusiasm in this state. For example, after a long transition over the heat, millet porridge with lard is unlikely to be a delicacy, but sour borsch with tomato, made from concentrates, will appeal to everyone. And if the group wandered for a long time in the cracks on the glacier, slowly moving forward with a small climb, or if behind it a quick descent into the valley, then the usual soup will not feed anyone in the evening, then serve buckwheat porridge with meat. And if the weather is cloudy and cool, an additional portion of lard will not hurt.

Of course, it will not be possible to foresee everything, but it is easy to adjust the menu along the route, for example, to strengthen breakfast at the expense of another day or transfer the dinner option from one day to another. But usually the amount of adjustment is small and depends on the knowledge of the route and the correctness of tactical decisions. In case of bad weather or a non-planned day, you need to have reserve diets that are not tied to a specific day. A good manager should know in advance what a group will eat on every day of the trip.

For convenience, the menu can be repeated in cycles of 3-4 days. At the same time, depending on the required calorie content and the expected complexity of the day, the main dishes are supplemented with certain products. But strictly follow this principle is not necessary. The menu should depend primarily on the conditions of the route, and not on the order in the cycle. However, in skiing and hiking, where the loads are fairly uniform, the cyclic repetition of the menu is justified entirely.

## Settlement cards of a layout of products for a campaign.

Now it remains to calculate the number of products for each day. But here it is not enough to write down the norms, as with the empirical method. We must still withstand the planned calorie content, mass and ratio of components. This is a task worthy of a computer, but a payment card can greatly facilitate the work. For convenience and clarity, we mark in the title of the card the day of the hike for which it is intended, and the segment of the route to be overcome on that day, indicating characteristic obstacles.

Now we write the menu, and in separate columns – the norms per person and the calorific value and chemical composition of the products corresponding to these norms. In the last columns at the end of the calculation, we enter the mass of products for the entire group. The composition of the group before the trip may change, so we will write down several options in advance on the card. Filling out the card, we summarize all the columns. If the mass of the products is, for example, 950 g, the calorie content is 2750 kcal, and the ratio of the components is 1: 0.2: 7, it is obvious that the mass is large and the calorie content is small. Analyzing the chemical composition, we see that there is not enough fat and too many carbohydrates.

Then we reduce the amount of low-calorie foods and instead add high-calorie, containing fats. Thus, we bring the mass, calorie content and chemical composition of the products in accordance with the planned values. Calculator will help to make calculations. Of course, it’s not necessary to take such cards on a camping trip; it’s enough to write out the menu and product norms per group in a notebook.

There is also no need to draw up new cards for each trip. You only need to make adjustments based on the results of the previous trip and rearrange the cards in accordance with the high-altitude schedule or the load schedule of the new campaign. After the rations for each camping day are calculated, we compile a general list of products for the entire trip, and if intermediate castings are planned, then packing lists for each cast are also planned.

Based on materials from the book Camping Food.
Alekseev A.A.