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This page has all the links relevant to Tudor Grange Academy Solihull DofE teams. We're looking forward to running safe, successful expeditions for you, and we've provided some extra info on the slight changes to your program.

Food and cooking

Food and nutrition is still a big part of your expedition experience, despite not staying overnight. You will need to bring your packed lunch for each day, some emergency spare food and a meal to cook for the first evening, along with any snacks to graze on throughout the day. You're welcome to eat breakfast before you arrive, but please make sure you're thinking about the amount of energy you will be using in the day, and plan a suitable breakfast with plenty of carbs and a good mix of fast and slow release carbohydrates.

We need to look at reducing the need to handle each other's food or cooking utensils, whilst still managing to prepare suitable meals for all team members on 2 Trangia stoves.

The best way to do this is by cooking 'boil in the bag' meals or dehydrated food.

Boil in the bag meals come in a pouch that can be placed into a pan of water and heated by the boiling water outside. They are not opened until you are ready to consume them. Many tinned foods that just require warming through can also be heated this way by transferring them to a reusable food bag (heat proof, such as soup bags or silicone food bags designed to be used for cooking in) before the expedition. 

Dehydrated foods such as couscous, instant mash or even pot noodles* just require boiling water to be added to them. Making sure the water has boiled will kill any germs in the pan, and the freshly boiled water can be poured into the container the food will be eaten from. 

Make sure you check the calories for the meal you are preparing- you will need to eat 3000-5000 calories to replace the energy you will use over the course of the day. This should be a mix with plenty of carbohydrates, some sugar, and protein, fibre and fats for a well balanced diet. You may also find a little salty food helpful, as you will lose salt and minerals through perspiration, and replacing your salts will help your body to process fluids and prevent dehydration. Some teams choose to add pre-chopped, cooked or raw veg to their dishes to add to the range of nutrients found in packaged meals, and to add some flavour and texture. If you intend to bring meat items please consider carefully what these are, and bear in mind that your rucksack doesn't provide refrigeration temperatures. 

*We used to strongly advise against pot noodles, as they were quite fatty and salty, and didn't have very high calorific value for the size and weight. However, in recent years the pot noodle has changed, and actually has more calories and carbs than some specialist expedition meals purchased from outdoor shops, for a similar weight. The only drawback now is that it's a lot of single use plastic, and the pots can be prone to splitting in your rucksack- if you do intend to use them, bring a separate bowl or mug just in case. 

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