Most teams will allow other food to be consumed that is of known quality and source, such as that which NDMS has contracted for or that the Red Cross would bring in.

What ever the team decision on this matter, there has been a good deal of thought and experience behind them.

Meals Ready to Eat or the MRE, is the standard field issue for the U.S.A. military forces (NSN 8970-00-149-1094) and costing around $73 a case from DPSC. Ideally the MRE is a balanced meal containing all that is needed to eat the meal, except a cup for the juice mixes that are supplied. If the entire meal is eaten, it is designed to give a minimum of 900 calories. This is a lot of concentrated calories that were designed for the military on the move, not a stationary DMAT group. Watch how much you eat. Three MREs a day for 10 days, wow!

The meal and its accessories are contained in a plastic pouch. Each sub item is also packaged in a plastic pouch. Main menu items are additionally contained in a cardboard box. Spoon, salt, pepper, wipes, napkin, and matches. There are many manufacturers of MREs, so there is a large variety available if one looks around. Each meal is stable for a minimum of 3 years on the shelf if kept under 80 degrees Farenhite but only 6 months at 100 degrees.  Just don't freeze them, as any cheese sauce will turn to an interesting lumpy mess and handling frozen packaging may damage the packaging. NDMS has been replacing them when the expiration date is due, approximately two years after purchase. 

No team should deploy without at least three days of MRE supplies even if you bring someone to cook and have planned to cook mass meals. You will find that while in transit you will spend a lot of time on or near the transportation sites waiting for further instructions and/or transportation to arrive, etc. A full day or more transportation phase is not uncommon each way, so have plenty of MREs available in personal packs for these meals.

Some of the advantages of the MRE are; concentrated calories, excellent food quality, quick meals, portability of meal, does not require extra team member as cook, variety contained in each meal, does not require refrigeration, and does not require cooking as it is pre-cooked.

A lot of time and effort has gone into the packaging. However, if you want one of these meals in your day pack, strip it down to what you really want by taking out the cardboard and extras, then place the wanted items in a zip lock bag. You may also wish to compress it with a rubber band.

DMAT teams that have been supplied by NDMS have military MREs shipped to them.

For other information on the MRE, try theses links:
 

Although NDMS does not currently plan for a DMAT to cook on its own, there may be occasions that the team would decide to cook a meal on its own. Cooking for a DMAT team is somewhat like cooking for a group of hungry scouts. You will need a mess area in which to cook and keep supplies. Hearty foods are the order for hard working team members. However, the team does not necessarily have to eat in the same tent. It may be good to eat in shifts to make accommodation for the numbers. As far food as total load, bulk food takes up less room than MREs. The problem is that additional items such as plates, bowls, frying pans, stoves, fuel, cook table, pans, and other cooking utensils are needed. The additional items may more than make up for the efficiencies of bulk foods in increased space and weight requirements. However, there is something to be said about a good hot cooked meal. Using dual fuel cook stoves, local unleaded gasoline may be used.

• Three burner Coleman stoves make it easier to put very large pans and skillets on them, as the center burner has no sides next to it as do the side burners. Also there is greater area of support grill under the pans.
• Propane is nice, but it is much harder to find in some disasters areas.  Stick with unleaded gas capable stoves.  The OH-5 team has modified our Coleman stoves to handle propane or unleaded gasoline.
• Ask an experienced Scout cook what are the best items to take. When the troops are hungry, they have to have a good plan of action.
• If you don't expect a good water supply, take lots of disposables, although this can create an enormous waste load. Be prepared with lots of trash bags! In almost every deploy, trash is a big problem!
• If you use liquid fuels such as gasoline and propane, keep a fire extinguisher close at hand.
• Use pots that mesh together without long handles in transporting as they take less room. Make sure that all pots and skillets are heavy duty with thick materials. This will help to evenly spread the heat better.
• Use oil permeable skillet surfaces to reduce the need of oil, thus eliminating the stick and the fat.

Well, you found a cook and he's coming with you. What do you take? Fresh is not a good idea, since without refrigeration it may spoil. You certainly can't take frozen. What's left? A lot. What is most important is balanced nutrition, how it is prepared, mixed in combinations, and general appeal. The following are some items that have been used with groups:

• Spaghetti - Here is one item that has been used over and over by scouts to military field kitchens. Don't forget to add variation by including different types of sauces.
• Crackers - Bread may be difficult to transport and keep good when it sits in hot conditions, and it take up a lot of space, but crackers are safe, easy to transport and can add much to many meals.
• Concentrated juices - High quality juices now come concentrated in soda type, zip top cans, from Welch's and others.
• Coffee/Hot Cocoa Mixes - Don't forget to warm it up in the mornings with a warm drink.
• Pasta mixes - Many varieties of pasta mixes are available including; Angel Hair and Herbs, Rigatoni in tomato sauce, Garlic and Olive Oil Vermicelli, Tomato Basil Pasta, Parmesan. These mixes transport well, although if you can not find institutional, you might combine smaller boxes by pouring them into a large plastic gallon jug.
• Potatoes and Potato mixes - Some teams have been know to take spuds with them. They do keep well if kept out of the heat and use within the first few days. However, mixes are also available for; Au Gratin Potatoes, Sour Cream and Chive potatoes, Mash Potatoes, etc.
• Milk Items - Although it is not very practical to take fresh milk, there are companies who do make hyper-pasturized milk that have a 6 month shelf life at room temperature. The taste of the skim and near skim is considered good. Powdered milk although a good practical choice, is not liked very well because of its taste. Don't forget dry creamers for coffee, etc. Other canned milk products vary in their acceptance but make good cooking ingredients.
• Dry Cereals - Bulk boxes of cereal are available and are tolerated very well by most people.
• Hot Cereals - Grits, cream of wheat, oat meal, and others are generally accepted well, and add a warm starter for the day.
• Butter/Margarine substitute - Many directions call for butter or margarine. However, these can not be transported well and do not tolerate heat or warmth for that matter. Replace these with oil or flavored oil.
• Canned Vegetables - Although not as good as fresh or frozen, canned vegetable can be use to augment a meal or be added to a stew.
• Canned Stews - Hearty and filling, stews of many types are available canned. Also again, standard crackers are a good addition instead of biscuits, etc.
• Canned Meats - Meats of all types, from fish to hot dogs are now canned. These are a good addition when making all sorts of meals. Whether it be a stew or breakfast links, look for meats that have a long shelf life at room temperature. Never take items that need refrigeration as you most likely will not have it. Also, don't forget those vegetarians among you. Meat substitutes are also found canned.
• Pancakes - This standard breakfast item is just as good in the field, and with many of the modern mixes, all you do is add water, and pour on the syrup. Pre-cook and keep warm, as they take a while to prepare for a group the size of a DMAT team, even when shifts are made for the feed line.
• Fresh Items - Fruit such as apples, are an excellent choice. Potatoes if use within the first week or kept reasonably cool are fine. Many other vegetables may keep well for several days if not exposed to heat. You will have to plan fresh produce according to your deployment criteria. Hurricane regions that get very hot are not a good choice for fresh items.
• Dried Items - Dried fruit is good, especially for munching. Watch out for digestive overload on these little babies though! Nuts are also good traveling items and supply a high quality source of protein and carbohydrates. Jerky of many type and styles are available and make good personal pack items. Also jerky can be boiled into soups to add protein.
• Freeze Dried Items - Many foods are now freeze dried and last a long, long time. They are easy to reconstitute and their general taste, when rehydrated is excellent. Finding bulk quantities for groups is most difficult and they tend to be on the expensive side.
• Deserts - Don't forget these calorie adders. Many boxed and single use deserts are available that keep quite well even when hot.