2. Cooking

Plan campout menu

2a.
Help plan a menu for one of the above campouts that includes at least one breakfast, one lunch, and one dinner, and that requires cooking at least two of the meals. Tell how the menu includes the foods from MyPlate or the current USDA nutritional model and how it meets nutritional needs for the planned activity or campout.

Planning a full day of meals for your patrol requires balancing nutrition, taste, packability, cooking logistics, and budget. At First Class, you take the lead in designing a balanced three-meal menu (Breakfast, Lunch, Dinner) where at least two meals require cooking, ensuring every Scout has the energy to thrive on the campout.

Merit Badge Guide Cooking Merit Badge Guide
Master the comprehensive menu planning, budgeting, food safety regulations, and Dutch oven recipes for the Cooking merit badge.
Related Guide: Cooking Merit Badge Guide — https://merit-badge.university/merit-badges/cooking/guide/

Full-Day Sample Menu with MyPlate Breakdown

Here is an example of a balanced, practical patrol menu for an active campout:

MealMenu ItemsPreparation TypeMyPlate Food Groups Covered
Breakfast (Cooked)Scrambled eggs with cheddar cheese, whole wheat English muffins, orange wedges, hot cocoaStove (Skillet & Pot)Protein (eggs), Dairy (cheese, milk in cocoa), Grains (muffins), Fruit (oranges)
Lunch (Trail/No-Cook)Turkey & provolone cheese pita pockets with lettuce and tomato, crisp apple slices, trail mix (nuts/raisins), waterNo-Cook AssemblyProtein (turkey, nuts), Dairy (provolone), Grains (pita), Vegetables (lettuce, tomato), Fruit (apple, raisins)
Dinner (Cooked)Dutch oven beef chili with kidney beans, cornbread, garden salad with vinaigrette, fresh watermelon slicesDutch Oven / Camp StoveProtein (ground beef, beans), Grains (cornbread), Vegetables (tomatoes, peppers, mixed greens), Fruit (watermelon)

  • Breakfast (Cooked)

    Menu Items
    Scrambled eggs with cheddar cheese, whole wheat English muffins, orange wedges, hot cocoa
    Preparation Type
    Stove (Skillet & Pot)
    MyPlate Food Groups Covered
    Protein (eggs), Dairy (cheese, milk in cocoa), Grains (muffins), Fruit (oranges)

  • Lunch (Trail/No-Cook)

    Menu Items
    Turkey & provolone cheese pita pockets with lettuce and tomato, crisp apple slices, trail mix (nuts/raisins), water
    Preparation Type
    No-Cook Assembly
    MyPlate Food Groups Covered
    Protein (turkey, nuts), Dairy (provolone), Grains (pita), Vegetables (lettuce, tomato), Fruit (apple, raisins)

  • Dinner (Cooked)

    Menu Items
    Dutch oven beef chili with kidney beans, cornbread, garden salad with vinaigrette, fresh watermelon slices
    Preparation Type
    Dutch Oven / Camp Stove
    MyPlate Food Groups Covered
    Protein (ground beef, beans), Grains (cornbread), Vegetables (tomatoes, peppers, mixed greens), Fruit (watermelon)

Standard Serving Sizes for Menu Calculations

When planning ingredient quantities for your patrol, use standard individual portion estimates:

  • Eggs: 2 eggs per Scout per meal
  • Bacon / Sausage: 2–3 oz (3–4 strips) per Scout
  • Pancake Mix / Rolled Oats: 2–3 oz dry mix per Scout
  • Pasta: 3 oz dry noodles per Scout (expands to ~1.5 cups cooked)
  • Rice: 1/2 cup uncooked rice (or 1.5 oz instant rice) per Scout
  • Meat / Poultry / Ground Beef: 4–6 oz raw weight per Scout for main dishes
  • Fresh Fruit / Vegetables: 1 medium piece (apple, orange, potato, carrot) per Scout

Matching Nutrition to Campout Activities and Climate

When explaining how your menu meets the physical demands of your campout, discuss these key factors:

Activity Level & Calorie Output

  • Base Camp / Skill Outing (~2,200–2,800 kcal): Moderate calorie demand. Focus on balanced meals with steady digestion and minimal rushing.
  • Strenuous Trekking / Pioneering (~3,500–4,500 kcal): High energy burn. Increase complex carbohydrates (pasta, rice, oatmeal) to keep glycogen stores full and prevent trail fatigue (“bonking”).

Climate and Weather Considerations

  • Cold-Weather Camping: The human body burns extra calories simply shivering and maintaining core body temperature. Add healthy fats and proteins (cheese, nuts, butter) to evening meals—digesting fats at night generates internal metabolic heat while you sleep.
  • Hot-Weather Outings: Emphasize high-water-content fruits (oranges, melons), salty snacks, and electrolyte replenishment to avoid heat exhaustion and dehydration cramps.

Special Dietary Needs

Always survey your patrol members during the planning phase for food allergies (peanuts, tree nuts, shellfish), lactose intolerance, gluten sensitivity (celiac), or religious dietary rules (kosher, halal, vegetarian), and adjust recipes or provide safe alternatives.

Menu Plan Review

Verify your menu before budgeting
  • Includes breakfast, lunch, and dinner.
  • At least two meals require hands-on cooking.
  • Incorporates all 5 MyPlate food groups across the day.
  • Portions match the patrol headcount and activity level.
  • Accounted for all patrol member food allergies and dietary needs.