FOODS FOR FALLOUT SHELTERS. 1. THE PROBLEM

Journal Article · Wed Aug 01 04:00:00 EDT 1962 · Food Technology (U.S.)

OSTI ID:4737128

Olson, R L; Kaufman, V F; Taylor, E C

ABS>How food supply and use interact with the design, management, and function of fallout shelters is discussed to indicate areas of research that will lead to a satisfactory plan for provisioning shelters. Some basic assumptions are made as to fallout-shelter requirements and human needs during shelter occupancy. About 2000 calories per occupant per day is considered appropriate. Cost of a shelter food program should be kept to a minimum to make any such program available to as large a population as possible. There are 2 major procedures for provisioning fallout shelters. One procedure would be to channel food supplies through temporary storage in shelters into normal food use. This system is appropriate for most family-type shelters, shelters in buildings that house restaurants, and shelters in organized institutions where food is customarily served. Or, food stocks would be held until no longer acceptable, and then replaced with fresh stocks. This system is contemplated for most community-type shelters and all other shelters that do not customarily house foodserving facilities. The selection and maintenance of a food stockpile in such shelters are discussed. The influence of various conditions in the shelter during the stand-by period (temperature, humidity, air contaminants, vermin) on food stores is also considered. (H.H.D.)

• Research Organization: Western Regional Research Lab., Albany, Calif.
• NSA Number: NSA-17-008441
• OSTI ID: 4737128
• Journal Information: Food Technology (U.S.), Journal Name: Food Technology (U.S.) Vol. Vol: 16: No. 8; ISSN FOTEA
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

AEROSOLS
BUILDINGS
ECONOMICS
FALLOUT
FISSION PRODUCTS
FOOD
HEALTH AND SAFETY
HUMIDITY
INSECTS
MAINTENANCE
POPULATIONS
SHELTERS
STORAGE
TEMPERATURE