Food Supply/Nutrition
African Americans have succeeded in absorbing and following the culture and habits of the American society. Our basic daily eating habits consist of consuming 3) full meals a day and snacks in between.
We, Black people, have become the ultimate consumers who obtain the ability to devour food rapidly and quite often in concession. When our communities become unplugged and lose power, our normal cooking sources will be un-operable, and our food supply will become limited.
If you have not experienced the self-discipline of actually fasting–strategically missing meals throughout extended periods–you will have problems adapting to the environment of rationing food sources with other family members for (30-60) days.
I am hopeful that by reading this article, the readers will be able to begin a healthier regimen of selecting and consuming foods for nutritional purposes and not necessarily for complete enjoyment. We must learn how to eat to live and not live to eat. Taking personal responsibility for your life, health, and well-being will allow you to adapt more effectively when disasters or emergencies develop in our communities.
Food sources that every family household should have on hand and well stocked:
Food Sources
Can goods: Soups, beans, fruits, tuna, salmon, sardines, peas, canned chicken, tomatoes, canned meats, ravioli, green beans, corn, condensed and Similac milk.
Dry goods: Rice, beans, cold cereal, crackers, powdered milk, syrup, powdered milk, dried fruit, trail mix, raisins, sugar, honey, almonds, walnuts, pecans, peanuts, pistachio nuts, pumpkin seeds, sunflower seeds, peanut butter, and jarred jellies.
Perishable items and items that need refrigeration will not be safe for consumption after extended periods of time.
A well-stocked food supply of canned goods, dry goods, freeze-dried, and even MRE (Meals Ready to Eat) products will ensure survival for a longer period. Incorporate some comfort foods and treats that have a long shelf life, such as hard candy, to add variety.
Brothers and sisters, please be sure that you’ve accounted for anyone in the household with dietary restrictions. Store everything in a cool, dry place. Keep boxed foods in airtight plastic or metal containers to protect them from pests and to extend their shelf life. Write the date each item was placed in storage on its packaging to easily determine how long it’s been stored. At a minimum, you should review all supplies annually. Consider checking your food supplies every six months–when you rotate your water supply. Throw out any canned goods that become swollen, dented, rusted, or corroded. Be sure to stock a few good can openers within your supplies.
*Military style MRES (3 to 5-year shelf life)
*Freeze-dried (10-20 year shelf life)
*Canned goods (1 to 2 year shelf life)
First-Aid
In this day and time, learning first aid and CPR is essential. There should be at least one person in the household who can administer first-aid and CPR. You can learn basic first aid from books and smartphone apps, but proper training is the best way. Courses are available from different organizations around the Philadelphia vicinity. I recommend you receive first-aid, CPR, and AED (Automated defibrillator) training.
If your schedule is very tight, a regular First-Aid and hands-on CPR class is a solid alternative. We can save lives if we know first-aid and CPR. When unfortunate accidents that cause severe bodily harm occur, people on the scene panic. They panic because they have not been trained to administer first aid.
If a friend, comrade, or loved one is seriously injured with a deep wound, we should know exactly what steps to take to stabilize and provide first-aid until proper help is rendered. It will become very important to remember the (4) four life-saving steps which are: Restore breathing, Stop bleeding, Protect the wound, and Prevent or treat shock. Also, bleeding from a cut artery or vein can be controlled by applying pressure to the proper pressure points. A pressure point is where the main artery to the injured part lies near the skin surface and over the bone. You must apply pressure to these points with the fingers or the hand. The object of the pressure is to compress the artery against the bone, which will shut off the flow of blood from the heart to the wound. There are (11) points on each side of the body where hand or finger pressure can be used to stop the bleeding. We must be able to memorize these points to know exactly where to apply pressure when someone is bleeding profusely.
Khabyr Hadas is a teacher, historian, and author of several books on Pan-African Nationalism, African History, and Culture. Khabyrhadas@gmail.com 267-531-8789
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