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Appendix CALCULATING DIETARY EMERGENCY SUPPLY Food Daily food requirements are as follows:
Four ½ cup servings of fruits/vegetables 4 starches
4–6 oz protein 16 oz milk
The following calculations include meals for residents, staff members, and their families. An estimate of 20 staff members and 25 family members who may seek shelter at the facility is used for a 50-bed home. You may adjust this number to fit your individual facility.
Add the census and the estimated staff and family members for your facility together. Multiply this number by the number of licensed beds and then by 3 or 7 to determine how many servings you will need of each food group for a 3-day or 7-day supply.
(Example: Four ½ cup servings × 95 residents/staff/family × 7 = 2660 servings of fruits/vegs) Use the following guide as your reference for the number of servings contained in commonly used can sizes.
Size of Can #10 #5
#2 ½ #2
#303 #300
Evaporated (canned) milk 5-lb bag powdered milk
Net Wt 6 lb.9 oz. 46 oz
1 lb.13 oz. 1 lb.4 oz. 16–17 oz 14–16 oz 12 oz
Number of ½ Cup Servings/Can 20–25 12–15 6–8 4–6 3–5 3–4
3 4-oz servings 80 4-oz servings
Divide the total number of servings you will need for each food group by the number of servings/can. (Use the can size you would normally buy.)