Nutrition Prep for Hurricane Season

Water Supply

The recommended amount of water to have available is one gallon per person per day for several days – this includes for drinking and sanitation. Children, nursing moms, or anyone who is ill may need more. Florida’s hot summer temperatures can double water needs. Commercially bottled water is available, of course. You can also fill your own large containers or pitchers of water. If doing this in advance, make sure the containers seal tightly and store in a cool dark area. Label containers with a date and replace every six months. Consider purchasing reusable water storage cubes instead of massive quantities of bottled water: they are collapsible for easy storage, BPA free, come with handles and spigots, and are available in various gallon sizes. It’s also a great idea to fill your tub just before a storm, and use that water for sanitation, saving the bottled or container water for drinking.

The Power is On

For events that do not cause power loss, but may limit or prevent trips to the store, consider stocking extra frozen fruits and vegetables, meat, chicken or fish, butter, and keeping a loaf of whole wheat bread or wheat tortilla wraps in the freezer. Frozen fruits and vegetables are captured at their ripest, so the nutritional value is excellent. Pantry staples for cooking should include rice and dried pasta, oats or oatmeal, bouillon or stock, flour, sugar, baking powder and soda, and active dry yeast. It’s also a good idea to keep eggs well stocked.

Take advantage of leftovers. For example, cook chicken breast to have with roasted vegetables. Then use left over chicken the next day to make tacos or chicken fried rice. Cooking in bulk and freezing can also help. Make a big batch of soup or stew (using up less-than-fresh produce or other ingredients) and freeze in single servings that you can pull out if unable to cook.

Power Loss

If the power goes out the refrigerator will keep food cold for about 4 hours if unopened, and food in a full freezer will keep for about 48 hours. You should have at least a several-day supply of non-perishable food.

People often think of canned fruits, vegetables, and beans as less nutritious, but they retain fiber, protein, and fat-soluble vitamins. Some canned vegetables, such as tomatoes, offer more nutritional value. The heat used in preservation and canning releases more lycopene.

Look for “low sodium” or “no added salt” when choosing canned vegetables, beans, meat, fish and soups. Choose fruit canned in water or in their own juices for a healthier choice over fruit canned in syrup. Also consider supplies like paper plates and cups, plastic utensils, paper towels, and a manual can opener.