Meals on the hike. Topic: “Nutrition on a camping trip Presentation on the topic of food on a camping trip
PAGE_BREAK-- Introduction
Recently, tourism has developed significantly and has become a massive socio-economic phenomenon on an international scale. Its rapid development is facilitated by the expansion of political, economic, scientific and cultural relations between states and peoples of the world. The massive development of tourism allows millions of people to expand their knowledge of the history of their Fatherland and other countries, to get acquainted with the sights, culture, and traditions of a particular country.
From an economic point of view, tourism is a special type of consumption by tourists material goods, services and goods, which is separated into a separate sector of the economy, providing tourists with everything they need: transportation, food, accommodation, cultural and social services, and entertainment events. Thus, tourism is one of the most promising sectors of the national economy (in some countries).
Travel and tourism are two inextricably linked concepts that describe a certain way of human activity. This is recreation, passive or active entertainment, sports, knowledge of the surrounding world, trade, science, treatment, etc. However, there is always a characteristic action that defines and separates the journey itself from other areas of activity - the temporary movement of a person to another area or country, different from his usual location or residence. Travel is a term denoting the movement of people in space and time, regardless of its purpose.
Throughout its entire evolution, man has been characterized by a desire for world knowledge and pioneering in order to develop trade, conquer and develop new lands, search for resources and new transport routes. Tourism is becoming a special form of movement of people. It developed on the basis of travel and discoveries carried out by sailors, explorers, historians, geographers and representatives of the business world, who collected numerous scientific research, observations, descriptions, literary, historical and geographical materials, reports and diaries. The emergence of tourism became possible as a result of fundamental changes in the nature of social production, the development of means of transport and communication, and the establishment of world economic relations in various spheres.
Russian tourism has its own history of development. There are several periods in it, each of which has its own characteristics.
Goal of the work: explore and study the scheme of tourist trips and the basic principles and laws of autonomous survival in them.
Object of study: tourism activities.
In accordance with the goal, object and subject of the study, it is necessary to decide the following tasks:
1. Give the concept of tourism, tourism activities.
2. Analyze the scheme of organization and implementation of tourist trips.
3. Cover the main extreme situations during a tourist trip.
4. Explore the process of survival and existence in extreme situations.
Practical significance: conclusions and recommendations can be used in tourism and teaching activities, in lectures and practical classes.
This paper examines the concept of tourism, types of tourism, its main components, as well as the process of a tourist trip, its organization, implementation, basic rules and laws of survival in extreme situations.
Section 1. Tourism is the most important type active rest
1.1. The concept of tourism and tourism activities
Tourism is one of the types of active recreation. There are numerous types and forms of tourism: domestic, international, amateur, organized, mountain, automobile, pedestrian, sports, etc.
Thus, amateur tourism includes hiking and traveling along routes developed by tourists themselves or recommended by tourist clubs. It is characterized by active modes of travel in which the route, composition of the tourist group, equipment, provision of food, mode of transportation and financing are organized independently.
In organized tourism, tourists go on planned and specially prepared trips and trips by tourist clubs, travel and excursion agencies or tourist and sports organizations.
Travel goals are the basis for the initial distinction of tourist motives. Among the purposes of travel, the following can be distinguished: rest, leisure, entertainment; cognition; sport and its support; treatment; pilgrimage; business purposes; guest goals.
Types of recreation allow us to create a conditional classification of tourist motivations when choosing a trip: health care, sports, education, the opportunity for self-expression and self-affirmation, the opportunity to do what you love (hobbies) among like-minded people, solving business problems, entertainment and the need to communicate with people, satisfaction curiosity and increased cultural level.
In general, tourism is a pleasure, active or passive recreation, leisure and entertainment. However, each person imagines tourism quite individually - depending on age, education, life experience, marital status, income and other factors. With a sufficient degree of approximation, it is possible to identify population groups that have some common understanding of the principles of the desired vacation and make similar decisions when choosing a trip.
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--PAGE_BREAK-- 1.2. Types and forms of tourism
Modern tourism in our country is represented by the following main types: hiking, skiing, water, mountain, cycling, speleological, automobile and motorcycle. In the practice of tourism, several types of tourism are also combined in one trip (for example, students kayak part of the trip, and part of the route they ride bicycles). This mixed type of tourism is called combined (bicycle kayak). Of the variety of types of tourism, hiking and skiing are the most accessible for students.
Hiking and traveling do not require additional means of transportation (ski, water, bicycle, etc.), special equipment (mountain and speleological) and are carried out mainly in snowless periods of the year. To ensure the continuity of tourism in winter, they switch to ski tourism. Any tourist ski trip places serious demands on its participants.
The main forms of tourist work are: classes in the tourist section, hikes, travel, tourist rallies and competitions.
Hikes can be one-, two- or three-day. Sometimes such hikes are called weekend hikes.
Travels are multi-day trips, usually carried out during the holidays. Hiking and traveling can be near or far, i.e. their routes may pass through the territory native land(near) or go beyond its borders, pass through other regions and regions of the country (distant).
Travel of a sporting nature is divided into five categories of difficulty. Their complexity is determined by the length of the route, the number and nature of obstacles, as well as other factors characteristic of this type of tourism.
1.3 Impact of sports and health tourism on the human body
According to the degree of influence on the body, all types of health-improving physical culture(depending on the structure of movements) can be divided into two large groups: exercises of a cyclic and acyclic nature. Cyclic exercises are motor acts in which the same complete motor cycle is constantly repeated for a long time. These include walking, running, skiing, cycling, swimming, rowing. In acyclic exercises, the structure of movements does not have a stereotypical cycle and changes during their execution. These include gymnastic and strength exercises, jumping, throwing, sports games, and martial arts. Acyclic exercises have a predominant effect on the functions of the musculoskeletal system, resulting in increased muscle strength, reaction speed, flexibility and mobility in the joints, and lability of the neuromuscular system. Types with a predominant use of acyclic exercises include hygienic and industrial gymnastics, classes in health and general physical training (GPP) groups, rhythmic and athletic gymnastics, and gymnastics using the “hatha yoga” system.
Physical activity is one of the important conditions for human life and development. It should be considered as a biological stimulus that stimulates the processes of growth, development and formation of the body.
Physical activity depends on a person’s functional capabilities, his age, gender and health.
For most people, the most acceptable and appropriate way to maintain health and fitness is physical activity, dosed depending on age and health status and including various types of physical exercise - from morning exercises and daily walking or skiing to running, vigorous exercise in the gym, swimming, various sports games (for example, football, volleyball, basketball, tennis, hockey, etc.)
Movement is an indispensable property of living things. In the system of natural healing, two types of movements are distinguished: external - changing the position of the body for the most favorable location in space, and internal, ensuring the functioning of the body itself and supplying muscle tissue with the energy necessary to move the body. Physical exercise can become the best way to spend free time and be an indicator of a person’s health status. Refusal of adequate physical activity causes serious disorders of internal movement and is a risk factor for a number of chronic non-infectious diseases (cardiovascular, cancer and many others).
Section 2.Organization of a tourist trip
2.1. Tourist gear and equipment
Equipment includes items that tourists take with them in order to create conditions for maximum safety when traveling the route, a certain comfort during the hike and the ability to successfully complete the tasks facing them.
The equipment must be light and durable, allowing it to be used in conditions of cold, heat, high humidity, etc.
Equipment is divided into personal and group. Personal is used by the hiker and serves his personal needs. Group equipment serves the needs of the group as a whole.
Group equipment
Personal equipment
Hats from the sun and cold
Tourist buckets
Fabric mask against frost (for winter)
Sunglasses
Scarf for a winter hike
Boilers
Storm jacket or storm suit
Polyethylene cape
Trousers made of thick material
Training suit
Pliers
Warm underwear (for winter hiking)
Screwdriver
Plain and wool socks
Sneakers and hiking boots
Ski boots
Protractor
Sleeping bag
Foam mat
Odometer
First aid kit
Cameras
Cinema film
Light meter
Main and auxiliary ropes
Carbines
Alpenstocks
Pencils
Postcards
Board games
Envelopes
Guitar and other musical instruments
Diary of observations (trip)
Towel
Boxes and folders for collections
Toothpaste
Record player
Foot towel
Transistor receiver
Bike
Kayaks
Passport or student ID
Personal money
Motorcycles
Route sheet or route book
Permission to enter protected areas
Travel documents
Pencils and more
The most convenient tents for camping are those that can accommodate up to four people; a mountaineering backpack designed by Abalakov, an expedition backpack designed by Yarov and other frame backpacks. Preference should be given to backpacks made of strong, dense fabric, with a sewn-in rectangular or oval-shaped bottom, wide shoulder straps, wide pockets and a wide flap lid. Among sleeping bags, bags with a zipper that fold out like a blanket are especially convenient. In the cold season, such bags can be joined with zippers and made “collective” for 2-3 people, which creates the possibility of better mutual heating of the participants in the hike. The best option for group dishes is a set of 3-4 buckets with an oval (bomb-shaped) bottom, inserted one into the other. Kitchen fireware also includes pouring spoons (ladles), long-handled stirrers, oilcloth, canvas mittens, hooks, and flyers.
Hiking boots are the most comfortable shoes for hiking. They should be one size larger and fit easily over two socks: a plain one and a woolen one.
It is very important to be able to properly pack things in a backpack: place soft things (sleeping bag, jacket, sweater) towards your back so that they form a soft cushion at the bottom; Next, put heavy things down towards your back. Place everything else on top of heavy things so that the backpack stretches upward and does not take the shape of a ball. At the very top put things that may be needed on the road or at the next rest stop. The person responsible for the equipment on a hike distributes all household supplies and monitors their safety.
The tourist’s hands must be free; they can only hold an alpenstock, an ordinary stick, or an ice ax.
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--PAGE_BREAK-- 2.2. Hiking daily routine
The correct choice of driving mode, rational distribution of one’s forces, mastering methods of movement over various terrain and techniques for overcoming obstacles - all this makes it possible to successfully and safely complete the intended route.
The daily routine should provide a certain rhythm in the alternation of loads and rest necessary to restore strength. For older teenagers and young men, the transition lasts no more than 40-45 minutes, and when increased complexity There are even fewer sections of the route. Small rests usually last 10-15 minutes, and on complex and difficult sections they reach 20-25 minutes. The driving mode depends on the terrain, season, weather and other conditions. In the first half of the day, it is recommended to cover no more than 60% of the daily journey. By dividing the day's trek into even sections, the tourist has time to cover four to six sections of the route before lunch, and two or three more after lunch and rest. The duration of lunch, afternoon rest, excursion and local history work in the afternoon can take at least 3-5 hours.
Sample daily routine.
Getting up, exercise, morning toilet (washing with cold water or bathing), work on winding up the camp.
Breakfast, completion of work on closing the camp, cleaning the area.
Transitions, short stops, excursions and local history work of the group.
13:00 – 17:00
Large lunch stop (lunch, rest, local history work, games).
17:00 – 19:00
Transitions, short rests, excursions, local history work.
19:00 – 20:30
Stop for the night, set up camp, dinner.
20:30 – 22:15
Free time - writing in a personal diary, conversations with friends; cultural events - evenings of song, story, game, etc.
22:15 – 22:30
Evening lineup to sum up the day.
22:30 – 23:00
Evening toilet, getting ready for bed.
If the weather is hot, you should set out on the route at 6-7 am, which means getting up earlier after sleep. At 10-11 o'clock the transitions of the first half of the day end. It is recommended to start hiking in the second half of the day after the heat subsides, usually not earlier than 18 hours. Early rises and departures on the route are also beneficial in the mountains, where in the morning the water in the rivers has not yet risen, rockfalls occur less frequently and it is safer to travel in avalanche-prone areas.
The group should always walk evenly and at the “pace of the weakest” (therefore, the group is selected according to equal strengths and prepares for a serious hike, raising the level of the weak to the average and stronger). The uniformity of movement helps to maintain the strength and performance of tourists. To maintain uniformity of movement, it is necessary to monitor the constancy of the number of steps in equal periods of time. Moreover, on rough terrain, the tourist’s stride lengthens on easy descents and shortens on difficult sections and climbs. Leaving a rest stop, tourists slowly pick up the optimal speed and slow it down as they approach the next rest stop.
For movement, the tourist group is located in a column one at a time. The first to go is the guide (navigator), who knows this section of the route well and chooses the best way to pass it, monitors the pace of movement, the time of transitions and stops. At the end of the tourist column there is usually a repairman or mechanic (if the trip is skiing, kayaking, cycling, etc.). The trailing person must ensure that there are no significant gaps between tourists in the column, so that no one lags behind. If it is necessary to stop or slow down, he gives a signal to the leader.
When moving along the route, it is not allowed (especially in groups of students) to break in the column until the participants lose voice or visual communication with each other. The trek leader ensures the management of the group and the safety of the route. He always passes through dangerous sections first (in other sections his place in the column is not regulated).
When hiking, the method of passing sections of the route is determined by the terrain, soil conditions, vegetation, and the presence of trails and roads. Meadows, uncultivated fields, copses and forests without dense undergrowth are passed through in azimuth. Forests with dense undergrowth, rugged terrain, and thickets of bushes are best traversed along trails, even if this significantly increases the length of the day's trek.
When lifting, the leg is placed on the entire foot, and not on the toe. The steeper the climb, the slower tourists should climb. For greater traction with the soil and ease of walking, the foot turns outward on such climbs. During a long, “protracted” climb, it is recommended to climb “serpentine”, turning alternately with your right and then your left side towards the slope.
While passing through forest thickets and dense bushes, the distance in the column is sharply reduced, and each subsequent participant repeats the movement of the previous one: holding and moving away branches, etc. Wetlands, but passable areas, are overcome over hummocks; rivers and other water barriers - over bridges and treasures. If the luggage is unstable, it is secured and walked over it with a pole, and also a rope railing is pulled or a long pole is used as a railing. If necessary, a log crossing is made, which requires special skills. Rivers with a calm current can be forded with mandatory insurance for each other.
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--PAGE_BREAK-- 2.3. Rests and overnight stays on a hiking trip
A tourist stop (bivouac) is a stopover for trekking participants, a place for rest, food, sleep, processing of collected excursion materials, local history work, and preparation for the further journey. Depending on the duration, halts are divided into small, large (lunch or excursion, local history), overnight and day rest.
A special condition for organizing a halt is choosing a place that is safe for the participants of the hike. For a large halt, overnight stay and days, it must also meet other requirements: the availability of drinking water and fuel in sufficient quantities for cooking, a site for setting up camp and making a fire. At a short rest, the place and time of which is determined by the navigator of the group, the tired can sit or even lie down and do a short warm-up. In winter conditions, they rest on fallen trees, stumps, or backpacks placed on the back of their skis, cleared of snow.
Work at large rest stops must be clearly organized immediately. When stopping for lunch, one or two people go to get water, another one starts to make a fire. These are the kitchen attendants. The rest go for fuel. And only after the buckets have been placed on the fire and the preparation of lunch has begun, the participants in the hike, free from duty, can go about their business.
Organizing stops for the night (overnight) and for a day or two of rest from movement (day rest) requires a significant investment of time. Several people are engaged in setting up tents (tent camp). The commander on duty appoints those responsible for preparing a garbage pit, equipping a campfire site, constructing benches, etc. He is also responsible for getting up, breakfast, lunch, dinner, preparing for the night, and lights out; monitors the conduct of excursions, local history work, and participates in the assembly to sum up the results of the day. It is not recommended for unprepared tourists to spend the night in winter.
Setting up tents requires certain skills and abilities. First of all, you need to choose a clean and level place that is safe for spending the night. It is better to place the tents with the entrance to an open place - a clearing, lake, etc. In strong winds, the tent is placed with the entrance facing the wind. Gable tents have the floor down, and the floor is pulled evenly and tightly onto the pegs. Then they install large stakes (racks) at the entrance and the back wall of the tent (at the ends of the ridge), and pull the guys evenly and simultaneously. Having fastened the entrance to the tent (then it’s more difficult to do this), pull the side guy ropes of the lid alternately diagonally. The pegs are usually driven in at an angle of 45º to the side walls of the tent. In rainy weather, you need to cover the tent with plastic film or other waterproof material, and dig a shallow ditch around the tent with a drainage groove for rainwater.
The place for the fire at rest stops is chosen so that the fire does not damage trees and bushes or cause a fire. It is strictly forbidden to light fires in the summer in young coniferous forests, in areas with dry reeds, reeds, moss, grass, in clearings where there were previously fires, on peat bogs, in the forest on rocky areas.
The winding down of the camp takes place in an organized manner and begins with putting personal belongings into backpacks. Then the tents are removed. The stakes are not burned, but folded up and left for other groups of tourists. All garbage is burned at the stake, and non-burnable items (tin cans, etc.) are buried. The fire is raked and extinguished by filling it with water, covering it with earth, and the previously removed turf is placed on top.
2.4. Meals on a hiking trip
Providing normal nutrition, depending on the duration and complexity of the hike, is one of the most important conditions for the successful implementation of a tourist event. Even on a simple hike, a person spends up to 3500-4000 calories a day. Food must include all the essential components of nutrition: proteins, fats, carbohydrates, mineral salts, vitamins and water. It is important that the products have a small mass and volume, are transportable, are well preserved, and do not require much time to prepare food from them.
The easiest of the hikes is a one-day hike. Here, cooking food is not necessary. Each participant can take sandwiches, tea, juice, etc. A two-day hike already requires drawing up a menu and calculating the required products from it. A simple multi-day trip usually provides three hot meals a day. During a ski trip, reducing the weight of foods and increasing their calorie content is achieved by introducing into the diet a larger amount of fats (butter, lard, lard, dry cream) than in summer. Water consumption among tourists on some hot days reaches five liters. Therefore, it is necessary to strictly observe the water-salt regime. It is not recommended to drink while driving. It is better to replenish the exhausted supply of fluid at large stops - during breakfast, lunch and dinner. You can quench your thirst with candy canes, prunes, or rinse your mouth and throat with water. It is best to store food in a backpack in fabric bags, also protecting them with plastic bags from water and moisture. On multi-day trips, except for ski trips, it is not recommended to take thermoses and food in glass jars with you.
Section 3. Autonomous existence and survival on a backpacking trip
3.1. Ensuring safety on a tourist trip
When hiking, it is necessary to anticipate and minimize the possibility of accidents.
There are four main reasons that cause accidents: poor discipline in the group, insufficient tourist training and experience, the complexity of natural obstacles, and an unexpected critical change in the weather. The most dangerous of these reasons is poor discipline in the group. Ignoring generally accepted norms of behavior, established rules for hiking, traveling, a reckless attitude towards dangers on the route, irresponsibility, and neglect of insurance are fraught with accidents.
Insufficient preparation and inexperience are often the reason for a poor understanding of the possible dangers on a given route. Safety on a hike also largely depends on the availability and quality of equipment. The equipment of the hiker, his clothing and shoes determine the possibility of personal protection from the adverse influences of the external environment.
Self-insurance is the ability to independently perform special techniques to avoid falls, falls, coups, apply precautions, and get out of difficult situations with minimal losses.
Insurance is a measure of readiness to provide and assistance to a comrade who is overcoming a difficult section of the path or obstacle, in order to prevent a possible breakdown, fall, drowning, etc.
The most common method of belaying is belaying with a rope. Simultaneous belay is carried out on simple sections of the route and with simple obstacles: tourists, while on the move, simultaneously insure their comrades.
It is important to remember that it is not the routes themselves that are dangerous, but incorrect actions when passing them.
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--PAGE_BREAK-- 3.2. Extreme situations
IN natural environment a situation in which there may be a danger to a person’s life, a threat to his health and mental state can arise either due to a combination of random circumstances or through one’s own fault. To avoid danger, you must follow certain rules of behavior: protect your eyes from being hit by a branch, avoid fallen trees, do not try to cross an unfamiliar swamp, do not go far into the forest without navigation skills, do not explore caves.
But there are situations of a different kind that arise for reasons beyond our control:
1. various accidents in deserted areas.
2. loss of orientation in the forest (getting lost)
3. fell behind the group on the route.
4. I met predatory animals.
5. fell into a muddy swamp.
6. The boat capsized on the pond.
As a result, people are forced to live in conditions of autonomous existence. Such situations are called extreme because there is an immediate threat.
As a result of dangerous natural phenomenon there is a threat to humans and the natural environment. Such situations are called emergencies. The cause may be: earthquake, landslide, landslide, mudflow, avalanche, drought, fog, thunderstorm, etc.
Thus, timely notification of the population in the event of an emergency of any nature: telephone numbers for calling emergency response services on duty (01, 02, 03, 04), location of medical institutions, prefabricated evacuation points and transport boarding points, addresses of shelters and places of shelter, frequency of local television broadcasting
The basis for successful survival in conditions of forced autonomy in nature is the ability to survive. The main thing is the will and desire for life. The actions taken in the first minutes of an extreme situation are of decisive importance.
Pain causes suffering and distracts a person from solving the problems facing him, depriving him of the ability to think and act soberly. A strong-willed person can cope with pain and is able to forget about it for a while, focusing on the problems of survival.
Overwork and fatigue are dangerous enemies. They dull the will and make a person compliant to his own weaknesses. To avoid overwork and restore strength, you can correctly and evenly distribute physical activity, alternating them with proper rest.
Cold has a negative effect on the human psyche and body. Therefore, it is necessary to provide protection against it: building a shelter, making a fire.
Heat causes changes in the body, since overheating disrupts the functioning of many organs and affects the physical and mental state of a person. Heat is especially dangerous when there is a lack of water. The situation can be alleviated by building a shelter from the sun and using water sparingly.
Thirst is a signal of a lack of fluid in the body. But unreasonable consumption of water in the heat can lead to uncontrollable thirst: the more you drink, the more you want to drink.
Hunger is not as bad as thirst. A person can go without food for a long time, while maintaining efficiency and clarity of mind. But with a lack of water, fasting weakens the body, reduces its resistance to cold, pain, and physical stress.
The course of action in various extreme situations depends on the specific situation. However, you need to stick to a specific plan.
1. It is necessary to provide first aid to those in need.
2. Try to eliminate the threatening factor or leave the dangerous place.
3. Measures to save food supplies, water, equipment.
4. It is necessary to navigate the terrain by establishing the location on the map
5. You need to make a decision: wait for help on the spot or go out to people on your own.
6. Having made a decision, proceed to the stage of the struggle for survival - develop an action plan.
You need to try to get used to the real situation, to feel adapted to the surrounding nature. This will help you maintain a sense of confidence and find the right solutions to problems that arise.
3.3. Survival in extreme situations of autonomous existence
3.3.1. Orientation
Knowledge of topographical orientation is important, especially when passing through unfamiliar terrain and poor visibility.
Topographical orientation should be understood as terrain orientation, i.e. Determining your location relative to the sides of the horizon, surrounding local objects and the terrain. Determination on the ground begins with determining the sides of the horizon
By compass
When using any compass, you should understand that in a freely suspended state, the ends of the magnetic needle will be directed north and south, but this is approximate. The arrow is not located in the direction of the true (geographical) meridian, but in the direction of the magnetic meridian. The angle between the true and magnetic meridians is called magnetic declination.
It is different for each area and can be eastern or western. Magnetic declination can be determined locally by sunrise and sunset or from a map.
At sunrise and sunset
In open areas, the azimuths (angle in degrees, measured clockwise from the northern end of the meridian to the direction of the landmark) of the sunrise and sunset points are determined. The half sum of the azimuths will indicate the direction of the true meridian. If the half-sum is less than 180, then the declination is eastern, if it is greater, then the declination is western.
By map
To do this, a large-scale map is oriented along the terrain lines, a compass with zero diameter is placed on the line of the true meridian, and the magnitude and direction of the magnetic declination is judged by the deviation of the magnetic needle. It must be remembered that in this case you cannot use power lines, railways, communications, etc. to orient maps. Because metal and electric currents will affect the readings of the magnetic needle.
Magnetic declination is not a constant value. It is a manifestation of the magnetic properties of the Earth and varies over a wide range. Moreover, the magnetic declination even for the same point can be different, changing from year to year.
When moving in azimuth, you must carefully maintain the direction and check the compass more often. In case of avoiding obstacles on the opposite side, you should notice some landmark and, having bypassed the obstacle, continue moving in azimuth from this landmark.
Orientation on the map
First you need to orient the map. This can be done using a compass and two landmarks. To do this, first install a compass with a north-south diameter on a vertical line of the coordinate grid with its northern end to the north side of the map frame and release the magnetic needle brake. Then, by turning the map together with the compass, bring the northern end of the magnetic needle to the division corresponding to the magnitude of the direction correction. If the heading correction is positive (eastern), then the arrow should deviate to the right of the vertical grid line; if the heading correction is negative (western), then the arrow should be deviated to the left. A correction of less than 3 can be ignored, since the error in setting the magnetic compass needle may be greater than the correction value.
Orientation of the map according to two landmarks is done as follows. Being on the ground at one landmark from which another is visible, look for the first landmark on the map. Then turn the map so that the direction to the second landmark on the map coincides with the direction on the ground. If the route runs along a straight section of a road or canal, then the map can be oriented using these linear landmarks. To do this, the map is rotated so that the axis of the road on the map coincides with the axis of the road on the ground.
Once the map is oriented, a number of problems that arise on the ground can be solved. Most often you have to find the point of the entire standing.
Orientation by celestial bodies
The sides of the horizon can be determined by the celestial bodies. By the sun, you can determine the sides of the horizon quite approximately, remembering that in our hemisphere it is approximately located: at 7 o'clock local maternity time in the east, at 13 o'clock in the south, at 19 o'clock in the west, at 1 o'clock in the north. With greater accuracy, the sides of the horizon can be determined by the Sun and the Clock. It's done like this. Set the clock horizontally, then turn it so that the hour hand is directed towards the sun. The angle on the watch dial between the clockwise direction and the direction at number 1 is divided in half. The bisector of this angle will show the direction to the south. The North Star is always located in the north in the constellation Ursa Minor. Orientation to the Moon provides approximate data.
When there is a full moon, the sides of the horizon are determined in the same way as by the sun and the clock (the moon is taken for the sun). The sides of the horizon at different phases of the moon can be determined as follows. First, it is determined whether the moon is waxing or waning. They estimate by eye how many sixths of the Moon's radius the illuminated part of its disk makes up. If the Moon is in decline, then the number of sixths of the radius equal to the illuminated part of the disk is added to the time on the clock. If the Moon is waxing, then this number is subtracted from the time reading. The clock, showing the corrected time, is directed towards the Moon. The angle between the direction to the Moon and the number 1 on the dial is divided in half. This will be the approximate direction to the south.
Orientation on local subjects
In the forest. The fact is that in a deep forest the trees cover with their shadow the neighboring trees located to the north of them. Therefore, longer and denser branches in the middle of the forest can be directed not only to the south, but also to the north, east, west, that is, where there is more free space. In this regard, the daily increase in the next layer of wood is formed on this side, from which the tree develops better. So, not necessarily from the south side. And if we also take into account that the development of the tree crown, as well as the width of wood growth, is constantly influenced by the direction of the winds and moisture, then the conclusion is clear. But an exception may be the north, where there is much less heat and light from the sun than moisture, and where trees develop better towards the south. In the middle latitudes of a temperate climate, the north-south direction can only be determined by trees standing in the open.
The sides of the horizon in the forest can be determined by the bark of the trees. It must be remembered that the southern side of the trees, receiving more heat and light than the northern side, has drier and lighter bark. This is especially noticeable in coniferous forests. In addition, on the more illuminated side of the trees there are characteristic nodules and clumps of resin that retain a light amber color for a long time. It should be borne in mind that pine trunks are covered with secondary crust. On the northern side, this crust forms much less frequently than on the southern side. And after the rain the pine trunk turns black from the north. This is explained by the fact that the secondary crust, which forms on the shady side of the trunk and extends along it higher than on the southern side, swells and dries out slowly during rain. This gives the impression that the north side of the pine trunk is black.
The sides of the horizon can also be determined by deciduous trees. Thus, the trunks of aspens, and especially poplars, from the north are covered with moss and lichens. And even if the lichen has grown all over the tree, there is more of it on the north side, where it is moist and dense. This is especially noticeable along the lower part of the trunk. And the bark of a white birch on the south side is always whiter compared to the north side. And, given that birch is very sensitive to winds, the tilt of its trunk will also help you navigate in the forest.
Large stones and boulders can be used to determine the sides of the horizon. Their northern side is covered with lichens and moss, which do not like heat and light. And the soil near such a stone will help if there are no lichens and moss: the soil on the north side of such a stone is more moist than on the south.
Mushrooms provide equally accurate information on determining the sides of the horizon. It should be remembered that they grow mainly on the north side of trees, stumps, and bushes. On the eastern and western sides there are much fewer trees, stones and bushes, but on the southern side and especially in dry weather there are almost none of them.
When ripening berries in the forest, you should remember that they acquire color earlier on the south side, ripening faster on the south side of hummocks in swamps.
Its inhabitants will also help you navigate the forest. Thus, the squirrel makes its home only in hollows located on the opposite side of the prevailing winds. And, anthills are located on the south side of a tree or stump. Moreover, its southern side is sloping, while its northern side is steeper.
In spring, snow melts faster on the slopes of ravines, hollows, and recesses facing south. In the spring, the grass is higher and thicker on the southern side of individual stones, buildings, and forest edges, and in summer, during prolonged heat, it remains greener on the northern side.
Forest management posts provide excellent guidance in the forest. In all forest areas, clearings are cut in accordance with the forest management adopted in our country in the direction of the sides of the horizon: the main clearings are from north to south, transverse clearings are from east to west. The quarters are numbered from west to east and from north to south, so that the first quarter is in the northwestern corner of the farm, and the last one is in the southeast. Block numbers are indicated on block posts and at intersections of clearings. The size of the numbers corresponds to the location of the blocks: smaller numbers are in the northwest and northeast, larger numbers are in the southwest and southeast.
In the steppe. In addition to the Sun, Moon and constellations in the steppe, you can navigate by plants. In the southern steppes, such a plant, lettuce, is widespread. This is a biennial weed with baskets of yellow flowers and vertically located on the stem evenly in all directions, and in dry and open areas the planes face west. During the hottest time, lettuce turns its leaves with their edges to the south. This thereby reduces the evaporation of moisture. By using a compass, you can make sure that the lettuce leaves point relatively accurately to the sides of the horizon.
The sides of the horizon, even in cloudy weather, can be determined by a blooming sunflower, the basket of which faces east in the early morning, and strictly south at noon, and west in the evening. At night, the head of the plant takes a vertical position.
And in the steppe and forest-steppe zones, beets will help you navigate. Remembering that white beet roots grow from east to west, and red beets grow from north to south, you can use this in the absence of other landmarks.
In populated areas. We must remember that green moss and lichen grow on the northern slopes of wooden and thatched roofs.
It is important to consider determining the distance and size of objects. A person’s ability to estimate by eye, without the help of instruments, the distance to surrounding objects and the size of objects is called an eye. This is an individual trait, but it can be developed through constant and patient practice. You can determine the distance by visible details.
How to find your way to housing
Observation and attention to detail are the main thing when moving through unfamiliar terrain.
The path trodden by man, even in the most impenetrable thickets, differs from the animal path, although often animals, especially ruminants, use the human path.
The most important difference between an animal path and a human path is the location of the branches. A branch hits you in the face, your belt - get off the path: this is the path of the beast, it will not lead to human habitation.
The trails are clearly visible in wet areas of the soil and can completely disappear in dry and rocky areas. The trace of a person or horseman, as well as the trace of a large animal, can be identified without a trail along the sakma - this is a strip on the ground where grass and plant leaves are crushed, moved by a person or animal and therefore stand out in color, often lighter than the surrounding ones herbs and leaves. In small bushes (yernik), sakma is found with leaves turned with the lower (lighter) side up or towards the person walking, and therefore they are clearly visible with their light green color against a dark green background.
Traces of people and animals can be identified by broken twigs, crushed rotten branches, overturned and shifted stones, and pulled moss.
Finding traces is necessary for the right choice a path, an exit to a populated area, a road, a river, a possible meeting with a hunter, a local resident, or to discover one’s own trace, which indicates senseless walking in a circle.
In winter, the search for footprints becomes easier, as they are clearly visible in the snow.
In finding the road to housing, knowledge of the notch system can be of great help. In mountain taiga regions, local residents and hunters cut trees along less traveled paths. The cutting is done with an ax or large knife at approximately chest height. With one blow of the ax, not only the bark, but also part of the wood is removed from the tree in a vertical, oblong section, so the fresh cut stands out as a yellowish spot against the dark background of the trunk. However, if the stone is not fresh, it is more difficult to detect it, although it remains visible even from afar. The notches are made on both sides of the tree; the distance between them can be from 10 to 50 meters, depending on the density of the forest. Where the path branches, the cutting is done on three or even four sides of the tree. The same markings are used to mark parking areas.
Paths with cliffs, as a rule, lead to hunting huts, places where traps are set, and to water.
In addition to permanent signs (cuts), there are also temporary ones: a branch or a young tree is stuck across the path, pointing with its top in the direction where people turned off the path; The arrow points in the same direction - a chip stuck into a cut made at the top of a stake or tree.
In the mountains and deserts you can often see tours made of stone or thick saxaul trunks, marking a caravan trail. A branch with a rag or an empty bottle is stuck into such a round.
Finding your way in an unknown area without a map is an art that can only be learned through long practice. This art consists of the ability to follow tracks, as well as knowledge of the relief features of various natural zones and the entire geographical environment as a whole.
In a monotonous area, a windfall taiga, in mountains covered with dense vegetation, or among endless and seemingly monotonous dunes without noticeable landmarks, it is easy to lose orientation and the chosen direction. In addition, on a flat surface, a person without a guide cannot walk in one direction all the time, but will certainly turn to the right, since the step of the left leg is 0.1-0.4 mm longer than the step of the right. Thus, in the absence of obstacles, the walker begins to describe circles with a diameter of about 3.5 km. When crossing in any area, you must always imagine the location of the cardinal points and the desired direction. On sunny days in the forest it is easy to follow the direction by the shadows of the trees, and on cloudy days - by local signs. In the desert, for example, the Sun should always be on a certain side. Clouds rushing quickly in one direction for several hours can also help.
3.3.2. Bivouac
If you decide to stay at the scene of a vehicle accident, you will have to set up a temporary camp. In a camp it is easier to organize reliable shelter from bad weather, search for food, provide assistance to the sick and wounded, and equip means for sending signals.
First of all, it is necessary to arrange a temporary shelter, which will be required if you fall behind the group or get lost in the forest, especially if this happens in bad weather or the cold season.
Selecting a location
The place to build a shelter must be chosen very carefully. There are a number of parking requirements that must be met. When choosing a place to build a shelter, remember: the source of water can be any fresh body of water, from which water is taken with precautions. In open areas and mountain valleys, special attention must be paid to protection from the wind. It is provided by bushes, trees, hillsides, terraces, and large stones. This is especially important when camping without shelter (hut, canopy, cave); any type of shelter is placed with its “back” to the prevailing wind. During temporary winds, the back of the shelter should face the strongest wind. In the mountains, the wind blows down the valleys at night and up during the day; if there is an abundance of blood-sucking insects, a shelter is not installed in thickets and thickets of bushes or grass, but in an open place where the wind will drive them away; parking under steep mountain slopes or cliffs, on the one hand, protects from the wind, and on the other, poses a serious danger due to the possibility of falling stones, landslides and avalanches; Parking under large trees is dangerous during storms and thunderstorms; In mountainous areas, it is unsafe to remain at the bottom of dry river beds - sudden rains can quickly turn them into rapid streams of dirty water; On the banks of rivers, one should also be wary of a sudden rise in the water level due to heavy downpours or prolonged rains and, therefore, do not place shelters on a very low bank near the water itself; during rain, a ditch 5-8 cm deep should be dug around the shelter; In the desert, it is necessary to choose places covered with vegetation that protects the sands from dispersing; in the tundra, in swampy and mossy forests, in humid tropical forests, on wet river floodplains, it is necessary to choose the dryest possible place; in a very damp place a platform is made from branches and poles. You can make such a platform on the lower, large fork of a tree, and above it there is a canopy of bark or a coil; Moss, especially sphagnum, contains a lot of moisture and releases it in large quantities when pressed. White lichen-moss (reindeer moss) is much drier; The site chosen for parking must be cleared of protruding stones, branches, and excrement of wild animals; All types of shelters are placed opposite the fire on the windward side.
Construction of temporary shelters
For construction you need to prepare everything you need, for example, available materials (cloak-tent, jacket, pieces of tarpaulin) or natural materials(branches, poles, spruce branches).
The most accessible shelter is an awning. Installed at a certain angle to the ground, it will not only protect from precipitation, but will also reflect heat from the fire. The sides will be protected by earth, stones, branches, clothing.
In forests, you can often find a tree broken at a height of 1-2 m, which has retained a strong connection with the stump. This is the best option to make for building a one- or two-slope hut. If you have fabric or polyethylene, you will get a pyramid-shaped hut. Such a hut can be made using poles. If there is no fabric or film, then the shelter is constructed only from wood materials. To do this, poles are laid on the tree as a base, in one or two rolls. You can use dry birch undergrowth, which can be easily knocked down and broken by one person. These trunks have practically no branches, which allows them to be laid tightly next to each other.
First they build a roof, for which they make something like a lattice. Now this lattice is covered with spruce branches, branches with dense foliage, hay, pieces of bark - in a word, whatever you find. Lay the roof, starting from the bottom, so that each subsequent layer covers the previous one approximately in the middle. Then the rain will flow down the roof without getting inside.
In rainy weather, you can cover the hut with waterproof material, and in cold weather, you can stretch it inside for warmth.
It is very important to insulate the floor: cover it with spruce branches or a thick layer of dry grass, moss, leaves, or a blanket.
Types of winter shelters
If you are left alone in the forest during the cold season, you can arrange an overnight stay at the site of a burnt fire on the warmed ground. Hunters use this method of spending the night without building a special shelter. Having cleared the area of snow, make a small fire for 2-3 hours (warm-up time depends on the air temperature: at a temperature of minus 10-15, two hours is enough, at minus 25-30, 5 hours are needed). Then the coals are raked to the side. A bedding of spruce branches is laid on the heated place to a height of 1-1.5 meters. Let it warm up (about 30 minutes). After the spruce branches stop floating, you can go to bed.
If necessary, you can equip a more reliable shelter. The most reliable and durable winter shelter is IGLOO. It came to us from the Eskimos who lived in the Arctic. To build an igloo, you first need to choose a flat area with dense and deep snow. Loose, fluffy snow is not good. Using a rope and a knife, draw a circle that will determine the size of your home based on the following calculation: for one person - 2.4, for two - 2.7. It must be remembered that the larger the hut, the more difficult it is to build. If there are a lot of people, it is better to build many small igloos.
3.3.3. Making a fire
Fire pit
Before starting a fire (if there are no matches) and lighting a fire, prepare a place for it away from trees and bushes (no closer than 4-6 meters). It is thoroughly cleaned of forest debris: grass, dry leaves. It is even better to remove the top layer of turf, exposing the soil in an area larger than the fire itself, and, if possible, cover this area with stones. This is done in order to avoid accidental spread of fire to dry vegetation, leading to a forest fire. It is very dangerous to make a fire in close proximity to dry grass and dry coniferous forest, where the flame can quickly spread even with a weak breeze. A fire lit on peat soil easily ignites the layer of peat under the turf, and it is very difficult to extinguish such a fire, since the flame can appear from the ground only after a few days.
And if there is shallow snow on the ground, you need to clear a place for the ground. Pack the deep snow tightly and make a flooring of damp logs and branches.
Making fire
Lighting a fire in any weather, at any time of the year is a kind of art. Lighting a fire without matches is perhaps the most difficult thing in an extreme situation, since life often depends on the presence of fire.
Without experience, it is difficult to light a fire even with a large supply of matches. What if there are no matches? There are several ways using available tools. But before you use them, you should prepare dry tinder, that is, something that can quickly ignite even from a small spark. Finely ground tree bark, gauze, cotton wool, fluff, dry moss, and parts of clothing are used as tinder, which, if possible, are moistened with gasoline.
One of the methods of making fire, often described by the authors of adventure novels, is the use of a magnifying glass, which can be made from 2 watch glasses connected to each other using clay or adhesive plaster, with water poured inside. But this method is only suitable if you have at least two watches, or rather, 2 whole glasses, and in sunny weather.
In tourist and other popular literature about travel and adventure, a method of producing fire by friction is often described. Indeed, it is possible to get fire in this way, but this requires a lot of effort, skill, and it is very difficult to complete the structure itself, consisting of a bow, a drill and a support.
The bow is made from the trunk of a young birch or hazel tree, 1 meter long, 2-3 cm thick, and a piece of rope (how to make a homemade rope and knife is described below) as a bowstring.
A 25-30 centimeter pine shelf as thick as a pencil, pointed at one end, can serve as a drill.
The support is made from dry burnt hardwood (pine, oak). It is cleared of bark and a hole 1-1.5 cm deep is drilled into it with a knife, which is covered with highly flammable material. The drill, wrapped once with a bowstring, is inserted with one ring into the hole, around which the tinder is laid. Then, pressing the drill with the palm of your left hand, with your right hand you quickly move the bow back and forth perpendicular to the drill. In order not to damage the palm, a spacer made of a piece of fabric or tree bark is placed between it and the drill.
As soon as the tinder begins to smolder, it must be fanned and the kindling prepared in advance must be added.
There are many more ways to make fire without matches, and one of them is with the help of two hard rocks (flint, steel). The fire is struck by sliding blows of one stone against another, keeping them as close to the tinder as possible.
Lighting a fire
To light a fire after receiving fire, you need to have on hand pre-collected and prepared kindling: birch bark, dry wood chips, rotten wood from hollows, resinous pieces of coniferous tree bark and so-called “incendiary sticks”, which are made from resinous slivers of coniferous tree stumps. Fuel for the fire is also prepared in advance.
The kindling is folded in the form of a small pyramid, at the base of which a small hole is left, into which an incendiary stick lit from a rod is brought in.
After the pyramid flares up, thicker and thicker pieces of wood are placed on it - dry branches, dry dead wood. To prevent the fire from going out due to strong wind or rain, it is lit under some kind of shelter: an overhanging stone, a rock. You should not light a fire under tree branches - in summer they can easily catch fire, and in winter snow can fall off them, extinguishing the fire.
Good fuel for a fire is dry tree branches, preferably coniferous ones. Small dry brushwood, although it ignites easily and produces a strong flame, burns quickly. A lot of it is required and therefore it is only suitable for kindling. When preparing fuel for a fire, you must remember that large, untouched dead wood (oak, birch) is an excellent fuel for a fire, producing intense heat and a small amount of smoke. This kind of fire is very good for the hearth. Branches lying on the ground are suitable for a fire only in dry weather and in dry places. Tree trunks lying on the ground in damp places are completely unsuitable for a fire, as are dead trees standing in wet places near rivers, swamps and lakes. Above the Arctic Circle, among the low-growing bush vegetation, you can also find dry branches and roots suitable as fuel. It is also used for fires and driftwood (tree trunks thrown ashore), often found in river mouths and along sea coasts.
Fuel should be used sparingly and avoid making large or unnecessary fires.
Firewood must be kept in a dry place. In the middle zone they need to be covered with large pieces of bark, and in the tropics - with palm leaves. Wet firewood should be stacked around the fire to help it dry out faster.
Fuel and kindling for the morning fire should be taken care of in the evening. If constant maintenance of the fire is not required for heating or protection from wild animals, the fire is extinguished at night. In order not to waste time lighting a fire in the morning, you need to sprinkle the coals with ash: in the morning they will still smolder, and lighting a fire will not be difficult if you have pre-prepared wood chips.
Types of fires, hearths, fire preservation
Bonfires are smoke, flame and flame. Light a smoke fire to repel mosquitoes and midges, as well as to signal your location. Use a fire to cook food, dry things, you can warm up around it if you are spending the night without shelter. Light a fiery fire to illuminate the resting place, heat food, and boil water.
Hut. Short, dry firewood is stacked at an angle towards the center, partially resting on each other. With this design, the wood burns out mainly from above, and the flame turns out high and hot. This type of fire is convenient if you need to boil water or cook something in one bucket or pan. If you need to use several vessels, then it is better to build a well.
Well. Place two logs parallel to each other at some distance, and two more across them. This design provides good air access to the fire, and the logs will burn evenly along their entire length. This fire is good in dry weather.
Star. Place the logs in radii from the center. Combustion occurs predominantly in the center, and as the wood burns, it should be moved towards the middle. This type of fire requires constant supervision or it will go out, so it is quite fireproof.
Taiga. It is made up of several logs laid lengthwise or at an acute angle to each other. It does not require frequent addition of firewood.
Nodya. This fire pit is made up of three large logs 2-2.5 meters long. Place two logs close together, ensuring minimal gap between them. Kindling is placed on this gap. Once the kindling is well lit, place the third log on top. It is advisable that this log be thicker than the lower ones, as it will burn out faster. A node made of thick logs can burn for several hours.
Each of the described types of fires can be both fiery and fiery. This depends not only on how the fire is built, but also on the quality of the firewood - whether it is resinous or not, completely dry or with damp bark.
During winter travel, if the snow is shallow, a fire will have to be built in a hole specially dug in the snow (down to the ground). In deep snow and in the presence of damp or rotten logs, it is better not to dig a hole, but to light a fire on a special platform. The platform is constructed from several raw logs, under which two transverse logs are placed for greater stability.
Outbreaks. In treeless areas - steppe, mountainous and tundra-covered areas, where it is difficult to find fuel and where it has to be saved, it is advisable to build fireplaces from stones, turf and other available materials for cooking. When making a fireplace from stones and layers of turf, the passage between its protrusions, into which fuel is placed, should be wider on the windward side and narrower on the leeward side - this improves traction. To set up a fireplace in the ground, you need to dig a trench 1-2 meters long and 0.2 meters deep. The longitudinal axis of such a trench should be directed downwind.
In extreme situations, maintaining fire is of great importance, especially during daily marches. To do this, a container for storing large coals is constructed from birch bark or sea shells. Small stones are placed at the bottom of such a container and earth is poured (preferably sand, clay is fine), coals are placed on top, which are generously sprinkled with ash, and then with earth or sand.
3.3.4. Power supply during autonomous existence
Providing household needs
Making a knife. Of course, having at least a small penknife will solve many problems. What if he is not there? In this case, there is no need to despair. You can always find a way out: it all depends on what natural area and the specific area you are in. If in the mountains, then sharp fragments and fragments of rocky nature, chips of quartz and flint with their hard cutting surface of the edges can be used as a knife.
In the forest-tundra and taiga zones, chips and chips (flakes) from large coniferous trees that have fallen to the ground can be used with the same success. Their wood itself is quite durable, but if you burn it over a fire, you will get something that is, albeit not very durable, but primitive. cutting tool, capable of temporarily solving all problems.
You should look for toothless shells in the rivers. Half of such a shell is also a cutting tool.
In desert and semi-desert zones, chipped saxaul and turtle shell plates are suitable for these purposes.
In order to peel a mushroom or any edible plant, you can use the sharp cutting edge of a sedge leaf.
Ropes and threads are needed for a wide variety of purposes: repairing clothing, making fishing line, dishes, mattresses, devices for carrying loads and much more.
The most common spinning plant is nettle. Dry nettle stems are placed on an inclined log and the fibers are peeled off with the sharp edge of a shell, stone, or wood chips. To avoid getting burned, wrap your hands in clothing. The fibers are washed in water and hung to dry. They are then used to make threads that have great strength. They can be used to repair clothes and shoes. From such threads you can weave ropes of different thicknesses. They braid them like braids.
A similar fiber can be obtained from the stems of fireweed and white clover.
For sewing, instead of a needle, you can use a sharpened and polished spruce stick, hedgehog needles, prickly acacia needles, and thorns of various shrubs. They use them, like an awl, to pierce fabric or birch bark, and then thread a thread or birch bark strip into this hole.
Getting food and water
A person who finds himself in conditions of autonomous existence must take the most energetic measures to provide himself with food by collecting edible wild plants, fishing, hunting, i.e. use everything that nature provides.
Over 2000 plants grow on the territory of our country, partially or completely edible.
When collecting plant gifts, you must be careful. About 2% of plants can cause severe and even fatal poisoning. To prevent poisoning, it is necessary to distinguish between such poisonous plants, like crow's eye, wolf's bast, poisonous weed (hemlock), henbane, etc. Food poisoning is caused by toxic substances contained in some mushrooms: toadstool, fly agaric, false honey mushroom, false chanterelle, etc.
It is better to refrain from eating unfamiliar plants, berries, and mushrooms. If you are forced to use them for food, it is recommended to eat no more than 1 - 2 g of food mass at a time, washing it down if possible big amount water (plant poison contained in this proportion will not cause serious harm to the body). Wait 1-2 hours. If there are no signs of poisoning (nausea, vomiting, abdominal pain, dizziness, intestinal disorders), you can eat an additional 10 -15 g. After a day you can eat without restrictions.
An indirect sign of the edibility of a plant can be: fruits pecked by birds; a lot of seeds, scraps of peel at the foot of fruit trees; bird droppings on branches, trunks; plants gnawed by animals; fruits found in nests and burrows. Unfamiliar fruits, bulbs, tubers, etc. it is advisable to boil it. Cooking destroys many organic poisons.
In conditions of autonomous existence fishing, perhaps the most affordable way to provide yourself with food. Fish has greater energy value than plant fruits and is less labor intensive than hunting.
Fishing tackle can be made from available materials: fishing line - from loose shoe laces, thread pulled out of clothes, unbraided rope, hooks - from pins, earrings, pins from badges, “invisibility”, and spinners - from metal and mother-of-pearl buttons, coins and etc.
It is permissible to eat fish meat raw, but it is better to cut it into narrow strips and dry them in the sun, so it will become tastier and last longer. To avoid fish poisoning, certain rules must be followed. You should not eat fish covered with thorns, spines, sharp growths, skin ulcers, fish not covered with scales, lacking lateral fins, having unusual look and bright coloration, hemorrhages and tumors internal organs. You cannot eat stale fish - with gills covered with mucus, with sunken eyes, flabby skin, with an unpleasant odor, with dirty and easily separated scales, with meat that easily separates from the bones and especially from the spine. It is better not to eat unfamiliar and questionable fish. You should also not eat fish caviar, milt, or liver, because... they are often poisonous.
Hunting- most preferred, in winter time the only way to provide yourself with food. But unlike fishing, hunting requires a person to have sufficient skill, skill, and a lot of labor.
Small animals and birds are relatively easy to catch. To do this, you can use traps, snares, loops and other devices.
The obtained animal meat and birds are roasted on a primitive spit. Small animals and birds are roasted on a spit without removing the skin or plucking. After cooking, the charred skin is removed and the insides of the carcass are cleaned. After gutting and cleaning, it is advisable to roast the meat of larger game over high heat, and then finish frying it over coals.
Rivers, lakes, streams, swamps, accumulation of water in certain areas soils provide people with the necessary amount of liquid for drinking and cooking.
Water from springs and springs, mountain and forest rivers and streams can be drunk raw. But before you quench your thirst with water from stagnant or low-flowing reservoirs, it must be cleaned of impurities and disinfected. For cleaning, it is easy to make the simplest filters from several layers of fabric or from an empty tin can, punching 3-4 small holes in the bottom and then filling it with sand. You can dig a shallow hole half a meter from the edge of the reservoir, and after a while it will be filled with clean, clear water.
The most reliable way to disinfect water is boiling. If there is no vessel for boiling, a primitive box made from a piece of birch bark will do, provided that the flame touches only the part filled with water. You can boil water by lowering heated stones into a birch bark box with wooden tongs.
continuation
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Nutrition requirements: food should be varied; food should correspond to the type of day (arrival day, normal running, running with a load (carrying a load), transition day, rest day (day), half-day. food should be easily and quickly prepared; food should be maximum light in specific gravity (usually this is achieved by shrinkage or sublimation)
Product groups (conditionally) GREATS AND PASTA, FLOUR CANNED (MEAT, FISH and VEGETABLES) FATS BAKING (COOKIES, CRUSKS) SEASONINGS (spices, salt) VEGETABLES and other BY-PRODUCTS and DRIED FRUITS SWEETS (CANDY and SUGAR) MEAT FOOD PRODUCTS (SAUSAGES, LARD, FISH) Dairy products and the like (CHEESE, POWDERED MILK, POWDERED EGGS, GELLED BUTTER) DRINKS (COMPOTE MIXTURE, JELLOW, COCOA, COFFEE, TEA)
Nutrition tactics: how to cook dishes (kettles, saucepans, ladles) heat sources - stoves, gas burners, fire Auxiliary accessories - wind screens, grips, ladles, wind boards, can openers. In addition, additional plastic bowls are very convenient - for diluting or dissolving something, as well as washing cereals.
Fire for cooking dinner The fire for cooking dinner is laid out so that it does not blow out, and the flame evenly heats the pot. Buckets and cauldrons hanging over the fire must be moved or removed using a mitten or a rag to avoid getting burned. Methods for placing a cauldron over the fire
Cooking Add salt to food to taste. Approximately for a mug of cereal you will need a teaspoon of salt, for milk and sweet cereals half a spoon. Concentrates of soups, porridges and stews already contain salt. Cook the porridge (while stirring) over high heat until thickened, and then over low heat.
Municipal budgetary educational institution
additional education
"Center for Local History and Tourism"
Lesson-Game
"Food on a hiking trip"
(
designed for additional education teachers and class teachers involved in tourism activities, tourist organizers)
Prepared
Additional education teacher
Burieva O.G.
Michurinsk 2018
Lesson-Game
"Food on a hiking trip"
Purpose of the lesson-game: designed for additional education teachers and class teachers involved in tourism activities, tourist organizers.
Purpose of the lesson: To promote the formation of skills and abilities necessary for preparing food in field conditions.
Lesson objectives:
- to develop the skills and abilities of those on duty during the campaign;
- develop skills in teamwork and joint search for solutions;
- promote the development of logical thinking, memory and attention of students.
For the lesson you need:
1. MMC (projector)
2. container with various cereals
3. blindfolds
4. pictures of sweets
5. pictures of plants
6. plate with cooked porridge
7. cups with drinks
8. sheets of paper and pencils
The final lesson is conducted using the game-lesson method when studying the topic “Nutrition on a hike.” To consolidate knowledge and practice skills, as training approaches life situation. The game is held for children involved in the “Young Tourists” association, first year of study, i.e. children 10-11 years old.
Exercises in the form of games - competitions - enliven the atmosphere in the team, lift the spirits, and activate the participants. In addition to the basic amount of knowledge, you need to show ingenuity, intuition, and creativity.
Diet
Let's consider general rules food on a hike.
Diet - a portion of food for a certain time.
Menu - a set of products or dishes.
Diet - meal schedule.
Evening tea is a real ritual that relieves emotional overload. Therefore, there should be a lot of tea, and it’s good to have something tasty with it.
What products can you take with you on a hike?
Student(s):- For weekend hikes, any food that will not spoil before the end of the route is suitable, the main thing is not to take canned food in glass jars, otherwise you will have to remove the fragments from things. When going on simple multi-day hikes in the summer, you need to choose, first of all, those products that will not spoil in the heat. Cottage cheese, sour cream, boiled sausage will not work. It's better to take the stew canned fish, vegetables.
Packaging, storage and transportation of products
Before you place food in your backpacks, you need to pack it properly. The packaging must ensure the safety of the products throughout the trip. It should also fit comfortably into a backpack and be light. If packaged products are afraid of dampness, they are placed in polyethylene; bulk products are most conveniently poured into plastic bottles.
Progress of the game - competitions
I. Organizational moment.
Dividing participants into teams. While the participants are coming up with a team name. Let me introduce the expert group:
1. _________________________
2. _________________________
3. _________________________
II. Tasks for teams.
1. Warm up. The caretakers of our teams must purchase food before the trip. The whole team will help them in this difficult choice. I will list the names of the products one by one. If the food is suitable for the trip, you slam it, and if, for certain reasons, you cannot take it, stomp it (if the children make mistakes, you need to give an explanation).
For example: milk has a short shelf life, but it can be replaced with powdered or condensed milk. Watermelon - large weight and volume, can be replaced with candied fruits or dried fruits). Whose team makes the fewest mistakes gets a flag.
Ready?
Product set:
Rice, pasta, bread, milk, dried fruit, sausages, jellied meat, canned food, crackers, sour cream, ice cream, tea, cake, potatoes, watermelon, candy, cheese, stew, condensed milk, eggs, tomatoes.....
2. " Test purchase“Now on the screen you will see pictures with sweets. I'll show them very quickly. You must remember, and then write down on pieces of paper and mark only those that you can take with you on a hike. (Appendix 1) Whose team makes the fewest mistakes gets a flag.
3. "Situation." Our group had a difficult transition. We spent a long time looking for a suitable place to spend the night, because the next day we had a “day out” planned. It was getting dark. Finally, the parking lot was found, but it was already dark. While setting up the camp and making a fire, it turned out that the batteries in the flashlight had completely run out. And you need to cook dinner. Our duty officers must identify the grain by touch. I ask you to blindfold one of the participants, who will be our duty officer. Please determine what kind of cereal is in front of you. The team that completes the task faster gets the flag.
Write down the name of the cereal on pieces of paper.
4. Natural pantry. Nature brightened the clearing where the group was located with sunshine! Beauty! And there are so many healthy and tasty things around! You and I already know that tourists always strive to diversify their hiking diet. Now on the screen you will be presented with a photo series of wild plants, you need to write on the pieces of paper the name of the plants, and what dish it can be used for! (Appendix 2)
Summarizing.
Members of the expert group count the teams' results and announce the winner.
Reflection.
1.Did you like the lesson?
2.What exactly did you like about the lesson?
3.What would you like to add to our lesson?
Annex 1
Pictures for the competition “Test purchase”
Appendix 2
Pictures for the competition “Natural Pantry”
Appendix 3
Fig.1 Product packaging
Appendix 4
Fig.2 Transportation of products
Appendix 5
Fig.3 Layout for 2 days
You can read: ¥ ¥ ¥ ¥ Alekseev A. A. Meals on a tourist trip. http://daikicat. people ru/library/pit/index. html; Shikov A. Food during a tourist trip. http://www. skitalets. ru/food/articles/food_shikov/; Lecture at the NTP+STP school at the Moscow State University tourist club by A. N. Yarykina. Nutrition in mountain hikes. http://www. skitalets. ru/food/articles/mgu/gory 1. htm; Lecture from the school of the Moscow State University Mountain Tourist Club. Meals on mountain hikes. http://www. skitalets. ru/food/articles/mgu/gory. htm; Lebedev A., TK MAI. Meals on mountain hikes. http://www. mountain. ru/useful/equipment/2001/Lebedev_pitanie/; articles about sports nutrition site http: //fatalenergy. com. ru; Other materials.
Requirements that nutrition during a hike must satisfy: 1. Compensate for energy costs (calorie content). 2. Be balanced. 3. The weight of food consumed should be as low as possible in order to meet the necessary calorie requirements and nutritional balance (not stewed food!). 4. Quick and easy preparation. 5. Camping meals should be tasty, varied and take into account the gastronomic preferences of the team members. 6. Camping products should not spoil (not boiled sausage!) and be “properly” packaged for transportation.
Energy consumption ¥ In complete rest, an adult consumes approximately 1 kcal per hour per 1 kg of body weight to maintain life (basic metabolism). This amounts to about 1500 for women, and 1800-1900 kcal per day for men. ¥ Sitting - 1.5, standing - 1.6 kcal per hour per 1 kg. When walking on a flat road - 3, with a backpack of 10 -15 kg - 6. ¥ A tourist with a backpack of 20 kg, climbing a hill with a steepness of 20°, spends about 8 kcal per hour per kg of body weight, or 500 -600 kcal per hour. Energy consumption during movement depends not only on mass, but also on physical fitness: the better it is, the less energy is required. Thus, in the city and on simple hiking and water trips, we spend 2500-3500 kcal per day. ¥ In mountain and ski trips III grade. energy consumption averages 3-4 thousand kcal per day, and on some days - up to 6 thousand kcal. On difficult hikes they increase to 5-6 thousand kcal per day on average, and on assault days - up to 7-8 thousand kcal.
¥ If food on a hike replenishes more than 2/3 of the energy expenditure of the participants, this is considered an acceptable energy deficit that does not seriously affect the performance and health of tourists. ¥ On a hike of a small difficulty category, the total calorie intake should be 2200 -2500 kcal. , while the weight of the layout will be about 550 -750 g.
For a balanced diet, you need the “correct” ratio of BJU - proteins, fats and carbohydrates. ¥ Proteins are the main building material. Protein of animal origin is the most valuable, because it contains essential amino acids. ¥ Fats are the main source of energy at rest and during low-intensity work. ¥ Carbohydrates are the main source of energy. They are absorbed faster than fats, while less oxygen is consumed and practically no substances harmful to the body are formed. Therefore, it is beneficial to consume them during intense work.
For “ordinary life”, as well as for simple short hikes, the ratio BZHU is normal - 1: 1, 2: 4, 6, as a rule it is simplified -1: 1: 4. Tourist practice recognizes the optimal ratio ¥ 1: 0, 7: 4 for the Caucasus ¥ 1: 0, 7: 5 for mountain hiking Central Asia at altitudes above 4000 meters. It is necessary to maintain the optimal ratio not in every daily diet, but on average over several days. In the mountains, where there is not enough oxygen in the air, the body cannot absorb large amounts of fats, because their oxidation consumes more oxygen than the oxidation of proteins and carbohydrates.
The speed and ease of preparing food is one of the features of cooking during a mountain hike. In order to save cooking time and fuel weight, it is recommended to use instant products and, if possible, package them for ease of cooking. The cooking time for cereal or other product after boiling kana should not exceed 25 minutes.
Approximate list of daily diet. Breakfast. Porridge (cereals, cereal + milk + sugar) 40 (50) g + 15 g Cheese 40 g Rusks 5 -10 g Sweetness 35 g Tea 2 -5 g Sugar 5 -10 g
Approximate list of daily diet. Dinner. 0/2 -5 g 30 -50 g Rusk 5 -10 g Sweetness 20 -40 g Sugar HOT LUNCH With/without tea Sausage/cheese SNACK 5 -10 g Soup 40 -45 g Spices 15 -20 g Sausage/cheese 30 - 50 g Rusk 5 -10 g Sweetness 20 -40 g Tea 2 -5 g Sugar 5 -10 g
Approximate list of daily diet. Dinner. Porridge + meat (50 -80 g)+(20 -30 g) Pasta + cheese / meat (50 -90 g)+(30 -40 g)/(20 -30 g) Lentils + meat (50 -80 g) +(20 -30 g) Mashed potatoes + meat (50 -80 g)+(20 -30 g) Spices/vegetables for base. dish 20 -30 g Rusk 5 -10 g Sweetness 20 -40 g Tea 2 -5 g Sugar 5 -10 g
¥ Pocket food (carpit, KP) - Snickers, Mars, picnics and other chocolate bars, dried fruits, caramels, nuts, chocolates, candied fruits, chewing marmalade and so on (55 -110 g.). ¥ The more varied the menu, the better, there should be at least 3 options for preparing dishes, preferably 4 or more, they should alternate with each other. ¥ There should be a lot of spices and dried vegetables when camping. The more diverse they are, the better. Subtle aromatic seasonings such as khmeli-suneli are poorly perceived in the mountains. It is good to use: various varieties of pepper (red sweet, hot, black), dried paprika, garlic, onion, carrots, tomato, dill, parsley, etc. ¥ It is advisable to take different drinks: teas of different varieties and colors (black, red, green), breakfast can sometimes be varied with cocoa, coffee is not advisable, for dinner you can make a compote of dried fruits and dried berries.
The packaging must: ¥ preserve the taste of the products and their original shape throughout the entire trip, ¥ be durable, ¥ be light, ¥ fit comfortably in a backpack.
Basic recommendations for the drinking regime during a hike of 1st - 2nd category of difficulty: ¥ The total amount of liquid consumed should increase proportionally depending on the intensity and volume of the load, air temperature, the volume of liquid consumed can be 2, 3, or 5 liters per person in a day. It’s important not to overdo it here! ¥ Keep in mind that water is absorbed into the blood 10-15 minutes after drinking, and then thirst disappears. ¥ Most effective way Compensation for fluid loss is fractional consumption of water in small portions of 50-150 ml during short breaks. ¥ Drink water with vitamin and mineral supplements. ¥ During dinner, you should replace the fluid lost by the body in a volume of up to 350-400 ml of drink.
Roles of group members in catering. Manager: ¥ Appoints a caretaker ¥ Sets the weight of the layout ¥ Gives the caretaker a “plan” of the route for drawing up the layout ¥ Controls the timeliness and correctness of the layout, the purchase of products, the distribution of products among backpacks. Medic: Coordinates with the supply manager and the leader the use of vitamins, mineral supplements, etc. during the trip, and organizes their purchase. Participant: During pre-trip preparation: ¥ Expresses an opinion on the set of products in the diet ¥ Be sure to inform the caretaker about the presence of food allergies ¥ Participates in the purchase, packaging and packing of products During the trip: ¥ Carrying his share of the products ¥ On duty.
Roles of group members in catering. The caretaker: At the stage of pre-trip preparation ¥ Plans meals on a hike, in other words, draws up a layout ¥ Coordinates the layout with the leader (weight, days, diets) and participants (set of products) ¥ Coordinates vitamin and mineral supplements with the doctor ¥ Instructs participants to purchase food or joint purchase of products is organized ¥ Organizes joint packaging and packing of purchased products (if necessary) ¥ Draws up a plan for placing products in backpacks Directly during the hike ¥ Gives orders to the duty officer about the menu and informs which of the participants has the necessary products; ¥ Controls the uniform output of products along the route; ¥ Saves or vice versa depending on the situation;)
The layout is the quantity and range of products for each day. The composition of the layout depends primarily on what the people in the group eat or don’t eat.
Types of layouts The main indicator of the layout is average weight food items consumed by one participant in one day. According to this indicator, A. Lebedev divides layouts into ¥ extremely light - less than 580 g / day per person; ¥ light - from 580 to 660 g; ¥ lightweight - from 660 to 740 g; ¥ normal - from 740 to 820 g; ¥ heavy - more than 820 g. If we talk about hikes of low complexity with low energy consumption in the summer, then it seems logical: ¥ less than 450 g - extremely light ¥ 450 -550 g - easy ¥ 550 -700 g - normal ¥ more than 700 g - heavy (this classification takes into account the total weight of the layout, including pocket food)
Based on the nature of the diet, the following layouts can be distinguished: ¥ Meat. ¥ Vegetarian. ¥ Mixed. Layouts can be made: ¥ on paper ¥ using Excel or analogues ¥ in specialized programs, for example, Outdoor Food Ration Calculator, Zavpit 3. 1., Caretaker, etc.
¥ The concept of “floating” layout is highlighted separately. By “floating” layout we mean a layout in which the quantity, range of products, and total calorie content of the diet change depending on various circumstances.
The order of compiling the layout. 1. Find out the approximate schedule from the manager physical activity on the route by day (thread of the route). During a mountain trek, the loads are mainly determined by the altitude schedule and the nature of the obstacles (the complexity of the passes). 2. We find out from the manager the weight of the future layout. 3. Find out whether there will be a transfer or not. 4. We agree with the doctor on the use of vitamin and mineral supplements along the route. 5. We interview group members about food preferences, allergies, food intolerances to certain foods. 6. We are deciding whether hot lunches will be served or not. 7. According to the load schedule, we plan diets for every day - we draw up a menu, estimate its calorie content. For convenience, the menu can be repeated in cycles every 3-4 days. At the same time, depending on the required calorie content and the expected complexity of the day, the main courses are supplemented with certain products. However, the menu should depend primarily on the conditions of the route, and not on the order in the cycle; on the route in real conditions, everything can change. 8. We create a menu for spare days. 9. We draw up the resulting layout and submit it for group discussion.
What should you consider when creating a floating layout? ¥ The period of primary acclimatization (1-3 days, individually can reach up to 5) ¥ The period of “main work” on the route, when the group overcomes defining obstacles. - Passing days. - Days of rest. ¥ The end of the hike is the time when the stomach pit of the majority of the group may open (day 14-16, individually on day 10). ¥ Possible imprisonment - spare days. ¥ Force majeure circumstances usually arise unexpectedly, but you also need to be prepared for them.
Calorie distribution ¥ Breakfast - 30% of calories. It should ensure performance until lunchtime. Breakfast should not only be high in calories, but also well digestible, small in volume and, very importantly, pleasant to the taste. ¥ Pocket meals provide quick reinforcement and also help deceive hunger. It contains carbohydrate products - cookies, sweets, dried fruits. Sour sweets and dried fruits also help with dry mouth. This takes 10-15% of daily calories. ¥ Snack - 30 -35%. Here you need a combination of easily digestible foods to quickly restore spent energy (sugar, waffles, sherbet, juices) and hard-to-digest fatty foods (sausage, lard, halva), which will slowly oxidize until dinner. ¥ Dinner - 25% calories. It must compensate for daily energy expenditure. Protein and carbohydrate products are good here: meat and milk porridges, pasta, soups. Since there is usually time in the evening, you can calmly and thoroughly drink tea.
Distribution and accounting of products. ¥ When distributing food among participants’ backpacks, we take into account the following: Ø The need for proportional consumption of food from backpacks, Ø Physical strength of participants, Ø Presence/absence of delivery
Drop-off is part of the food that the team does not carry with them from the beginning of the hike, but leaves it in advance at some point along the route. ¥ It is better to place products for delivery in large bags. It would be a good idea to include a detailed inventory inside the bag. Scatter the cheapest tobacco around, you can spray it with gasoline, (just not on the actual delivery;)), and vinegar. Make sure the rain doesn't get you wet. You can put not only food, but also personal items in the delivery bag. It must be hidden securely.
The importance of proper nutrition on a hike
Power =Incorrect
food =
Energy
+ building material
1.
2.
3.
4.
Problems with
health
Psychological
discomfort
Increased risk
occurrence of an emergency
Impossibility
continuation of the campaign
Responsibilities of the caretaker
1.Knowledge of the basics of proper nutrition is requiredin relation to hiking.
2. Makes a layout for the trip, starting with the menu
for every day and ending with a list of products for
procurement Manages the purchasing of products.
Distributes products for carrying
participants.
3. Indicates exactly what to cook each time.
Must have information at any time about
condition and location of grocery
stock. In case of shortage of products, produces
layout adjustments.
Main characteristics of daily nutrition: calorie content, nutritional value and digestibility
Energy consumption during a hike is 3-5 thousand kcal/day and aboveThe critical norm for a hike is 2.3-2.5 thousand kcal/day
The critical norm for those who want to lose weight is 1.2 thousand kcal/day
Calorie content of some foods:
Cereals – 300…350 kcal/100 g
Sugar – 405 kcal/100 g
Caramel – 230 kcal/100 g
Beef stew – 220 kcal/100 g
Salted lard – 770 kcal/100 g
Ghee – 874 kcal/100 g
Chocolate – 500-600 kcal/100 g
Composition of food products: BJU
Proteins are the main building materialproteins are especially valuable for the body
animal origin (organism
humans are not synthesized)
Fats are the main source of energy at rest
(1 g of fat – 9.3 kcal)
Carbohydrates are the second source of energy,
are absorbed by the body much faster and
at a lower cost than fats; much
less caloric (1 g – 4.1 kcal)
The ratio of BZHU in the daily diet
1:1:4 – hiking and water trips in summer1:2:4 – winter and difficult summer hikes
1:0.7:4-5 – hot climate and highlands
Layout
Layout is the quantity and range of productson every day
“Floating layout” - accounting for travel periods:
Acclimatization (less than normal, 2000-2500 kcal)
The main part of the route (norm, 2500-3500 kcal)
Exit from the hiking area (increasing
calorie content, increase in volume and quality,
“pasture”, bookmark, 3000-4000 kcal)
Post-trip period (“stomach pit” on the way)
Creating a layout
1.2.
3.
4.
5.
Drawing up a route and schedule,
determination of the number of days, walking days and their
species.
Calculation of the number of Z, O, U and P and their types for the entire
hike (including days of arrival and departure).
Compiling a list of products for 1 person and (or)
per group for each POUP
Calculation of the amount of food for the entire trip,
preparation of purchasing statements
Determining the procedure for purchasing and packaging products,
adjustment of the purchasing list in accordance with
in this order.
Product weight requirements
Rafting, base camps - up to 2 kg per dayper person
Easy hiking, categorized
water trips – up to 1 kg
Hikes 2-4 k.s. – 600-800 gr
Hikes 5-6 k.s. - from 300-350 to 700 g
Products for the hike
Not complicated(alloys):
Bread
Cereals
Fresh vegetables
Canned food
(meat, fish,
dairy,
vegetable)
Butter,
pates, cheese
Difficult hikes:
Winter
hikes:
Crackers
Cereals and flakes
Dried vegetables
Soups from bags
Sublimated
(homemade) meat
Chocolate, halva
Cookies, candy
Ghee butter and
vegetable, mayonnaise
Powdered milk
Lard, smoked sausage
Same as in
difficult hikes
+
Ground meat
frozen
(meatballs)
Ham
chicken
For the New Year -
dumplings
Products NOT for hiking
Dairy products: fresh milk, kefir,yogurt, sour cream, cottage cheese, etc.
Boiled sausage, chicken, meat, fish, etc.
Fresh and boiled eggs
Any products in glass jars
Cakes and pastries (unless the trip is on
1 day)
Other perishable products
Diet
Three hot meals a day (ZOU)Two hot meals a day with 1-2 snacks (ZPU, ZPPU)
Distribution of daily caloric intake:
Breakfast – 35%
Lunch – 30-40%
Dinner – 25-35%
Sample itinerary for the trip:
Wake up, breakfast
3-5 transitions for 40-50 minutes
Lunch (snack)
4-7 transitions for 40-50 minutes
Overnight stop and dinner
We eat
Product
Weight per person, g
Note
Breakfast
Groats
60…70
If semolina - 50 g
Powdered milk
15…20
Salt
3
Sugar
40
Raisin
10…20
Ghee
10…25
In winter you can do the usual
Cheese
30…40
Not necessary
Crackers
15
4 things. 1/4 each
Tea coffee
2
Sweets (“shock”, 25…35
“step”, honeydew) (or 2 candies)
Norms for laying basic products
We eatProduct
Spring
1 person, gr
Note
Lunch is hot
Batch soup
30
1 package for 3
people
Pasta (or other
topping) in soup
15…30
Onion, garlic, mayonnaise
10…15
Crackers
30
4 things. 1/4 each
Meat (stew)
30…40
stews –
more!
Tea
2
Norms for laying basic products
We eatProduct
Weight per person, g
Note
Lunch: there are options - hot or cold (snack)
Lunch is cold
(snack)
Extra per day
Crackers
30
4 things. 1/4 each
Meat (cut meat, sausage, lard)
35…50
two kinds
alternate
Onions, garlic (fresh), mustard,
adjika, horseradish (in tubes)
10…15
alternate
Zuko
1 pack for 5...6 people and 1.5 l
Sweets (halva, cookies)
25…50
Caramel
15…20
two kinds
alternate
(3-7 pcs per
person)
Norms for laying basic products
We eatProduct
Spring
1 person, gr
Dinner
Cereals, pasta (or soup - 70...80 each
like a hot lunch)
Salt
2
Crackers
20…30
Onion, garlic, mayonnaise
10…15
Meat (stew)
30…40
Tea
2
Sugar
60-100
Sweets (optional)
groups)
25…35
Note
mashed potatoes 50
4 things.
stews - more!
daily norm
Dietary requirements for a hike
Different types of cereals (millet, rice, buckwheat, rolled oats,corn, wheat, barley, peas, lentils –
"KChP"); “fast” and “slow” cereals
Different types of soups (borscht, cabbage soup, rassolnik, with rice, with
vermicelli, goulash soup, with mushrooms, etc.; "Pripravych")
Selection of dressing and toppings for each type of soup
Different types of drinks (tea, coffee, cocoa, compote, etc.)
Different types of sweets (cookies, waffles, chocolate,
halva, twitter, etc.)
Different types of sausage, lard, chocolate, crackers, sweets
A variety of spices and additional products
(mustard, adjika, dry sauces, etc.)
Surprises
Gifts of nature
Creating a layout
Select types of days for the tripSpecify types for all days of the route
Calculate the EPC, soup, meat, butter...
Add to pivot table and check
again (“calculation”)
Specify purchasing by packaging
Various methods of packaging and transporting products
Various ways packaging andBreakfasts (cereals, milk, raisins, caramel,
transportation
products
shocks) - by day; several participants
Soups + toppings for soups (attach!)
KChP, horns (+ milk to puree - attach!)
Meat (for several participants; in
"disposable" containers)
Rusks (for several participants; in juice boxes)
Lard, sausage
Sugar (for several participants; in bottles);
salt
Mayonnaise (in a bottle)
Oil (airtight containers)
Cookies, halva (for several participants;
wrap it with tape!)
Passage chocolates (on a long hike)
Flour (in a bottle), vegetable oil
Spices, lemon acid, Zuko, coffee
Types of product packaging:
By product type
By days
+ mixed
By "meals"
Types of product packaging:
Plastic bottles and other containers
Plastic bags + tape
Cardboard boxes, cloth bags
Distribution among participants and accounting for food consumption
Weight distribution:Equal share for everyone
Taking into account the coefficient
Unacceptable: one participant - all products
one type (except for small things)!
Accounting:
Accounting cards (including “in the head”)
Accounting by participants (independently)
Complete arbitrariness (with daily relocation)
Use of freeze-dried and homemade products
Homemade meat (or"Bereznikov style meat")
Crackers
Dried vegetables (potatoes, carrots,
onions, cabbage, etc.), minced meat, cottage cheese.
Dried mushrooms (or Chinese in
packs, pressed)
Soup dressing (for cold
time of year)
On
kilo of minced meat (50% pork, 50% beef,
minced meat from the store, that is, you can’t twist it yourself
necessary) take 250-300 grams of melted
pork
fat (from the store or rendered from
chopped lard), tablespoon
salt,
put all this in a saucepan and let it sit for an hour and a half
simmer over low heat. Occasionally
Crackers:
stir. How it cools down
up to room temperature
loafcontainers
for 10-12 cloves
temperature,
into disposable
and in length
slice for 4 crackers
freezer.
dry in a waffle iron under pressure
finish drying in the oven
Grocery "NZ" and "pocket meals"
Grocery "NZ" and"pocket meals"
Grocery "NZ" group - for 1
day, incl. necessarily – products
not requiring cooking (chocolate, lard,
crackers, sausage, etc.)
Personal "NZ"
Pocket nutrition: caramel,
bar/candy, nuts, dried fruits
(raisins, dried apricots, prunes), etc. +
personal "stash"
Cooking over a fire
Water volumeIn winter - heat water, push
In hot or cold water?
Prepared and highly ground
products come last
"Home check"
"No one is forgotten, nothing is forgotten!"
Kitchen duty
1-3 people are on duty. within 24 hoursFrom dinner until after snack
Responsibilities of duty officers:
make a fire (primus),
get water,
get products,
cook food,
pour into plates,
wash the boilers,
return the equipment and remaining products to those who
transports,
clean up after yourself (as a group) from the cooking area and
eating;
for snacks – divide food and distribute it to participants
Gifts of nature
Salads (knotweed, mantle, onion +vegetable oil + lactic acid)
Berries (compote; + sugar!)
Salted mushrooms (+ salt!)
Marinated mushrooms (in LC)
Fish (if there is a fisherman)
Venison (if plagues are present)
Water-salt regime
The body's need for water:Normal conditions – 2-2.5 liters of water
On a hike - 3-5 l
Loss of water from the body:
1% - thirst
5% - fainting
10% - death
Salt balance:
1 liter of sweat = 5 grams of salt
Restoring balance: “Regidron”, compotes,
herbal teas, dry juices, citric acid,
The simplest methods of water purification and disinfection
Filtration (through fabric, soil)Advocacy
Boiling (at least 5-10 minutes)
Potassium permanganate
Iodine solution
Rowan leaves
Meals on the go
Doshiraki, pureeIn the canteens
and cafe (car,
Sausage, ham
bus,
in civilization
Meat machine
And
meat and vegetable
station,
food courts)
canned food
Bread
paid
participants
Mayonnaise
Vegetables (salads) by treasurer (manager)
paid
Salads in jars
Tea (“hamsters”), sugar
Estimate:
Sweets for tea
on the route ~ 70-100 rubles/hour*d
Beer, water
Fish, seeds, snacks in LDPE ~ 150 rub/hour*d
on the way ~ 250-400 rub/hour*d
What is everyone to themselves
will buy more
On the train (there is boiling water) –
"grocery bag"
On the train and in a custom car (no
boiling water)
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