# Plan campout menu

Part of the First Class guide: [Introduction & Overview](https://scouting.university/scouts-bsa/ranks/first-class/guide/index.md)

*2. Cooking*

> **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](https://merit-badge.university/merit-badges/cooking/guide/): Master the comprehensive menu planning, budgeting, food safety regulations, and Dutch oven recipes for the Cooking merit badge.

## Full-Day Sample Menu with MyPlate Breakdown

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

| Meal | Menu Items | Preparation Type | MyPlate Food Groups Covered |
| :--- | :--- | :--- | :--- |
| **Breakfast** *(Cooked)* | Scrambled eggs with cheddar cheese, whole wheat English muffins, orange wedges, hot cocoa | Stove (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), water | No-Cook Assembly | **Protein** (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 slices | Dutch Oven / Camp Stove | **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.

> **Tip**
>
> Keep your written menu safe—you will use it directly in Requirement 2b to build the patrol shopping list and cost budget!

---

- Previous: [Explain camping impacts](https://scouting.university/scouts-bsa/ranks/first-class/guide/req1b/index.md)
- Next: [Develop menu budget](https://scouting.university/scouts-bsa/ranks/first-class/guide/req2b/index.md)