A special ration for shelter food stockpiles; not available at present

1/ Estimated from average storage life and AMS inspection charges (see Chapter 4).

2/ Total cost equals original cost divided over estimated average storage life
plus surveillance cost per year. Average storage life may differ from mid-point
of range shown in column 3.

Note:

Inadequate storage data on dried foods (Items 9 to 17). Probably these
foods would remain useful much longer than indicated.

The "Dinner as-usual" menu is an attempt to provide a feeding program that is as nearly normal or average as possible, and to accomplish this by obtaining the foods directly from the regular retail or wholesale channels. These foods are available now and in quantity. Several menus of this type have been recommended by Dr. Donald K. Tressler of the OCDM Interdepartmental ad hoc Advisory Group for use by the American Institute for Research in shelter habitability tests conducted in 1960. This ration concept is similar, also, to the reserve food supply for home shelters recommended in the OCDM Advisory Bulletin, No. 234.

The foods listed in Table 6 are an example or illustration of the dinner-as-usual ration concept; the list is by no means exclusive. These foods were chosen, however, because of their wide acceptability and availability and, when there was a choice, because of greater storage stability. Data on storage stability are from Woodroof's report (61), the NATO report by the Scientific Working Group on Long-Term Food Storage (32), technical manuals of the Quartermaster (52), and occasionally from unpublished sources. Costs are based on wholesale prices as of 1960; they were obtained from large grocery firms in the San Francisco Bay area.

The greatest advantage of the dinner-as-usual ration is, of course, the availability of the foods. The wide acceptability of the foods and the possible variation of the menu are favorable aspects. In addition, the food is nutritionally adequate.

The disadvantages, however, are very great.

The total cost of acquiring and maintaining this type of food stockpile is high. To the original investment must be added the recurring costs of food replacement every two or three years as the food deteriorates and the even more frequent costs of food surveillance (see Chapter 4). Some of the foods in this ration have very poor storage life, from the viewpoint of shelter stocking. (See the discussion of current canning practices in Chapter 3.) The total cost of this dinneras-usual 2-week food supply and its maintenance is estimated at $6.60 per man per year throughout the period of a fallout shelter program.

A second disadvantage is the complicated food service required. A full complement of plates, bowls, cups, forks, knives, and spoons is needed and each meal would produce a great volume of empty tin cans. Distribution of so many items (food and utensils) at each meal would pose a problem (see discussion of service schemes in Chapter 5). The nature of these foods, some of them wet and sloppy, would contribute to the monumental task of keeping the shelter tidy. Although most of the foods can be eaten cold, the rice and potatoes and perhaps the vegetables would require some cooking or at least heating.