Nutritionist(Apprentice)

  1. Explain how the low-impact camping method relates to outdoor cooking
  2. Demonstrate the following:
      Sanitation practices
      Washing dishes
      Personal hygiene
      Food Storage
      Protecting your food from animals
  3. Explain the advantages, disadvantages, and safety issues involved in using propane/butane camp stoves, liquid fuel stoves, lightweight stoves, wood fires, and charcoal.
  4. Set-up, light, and use a lightweight camp stove.
  5. Cook a one-pot meal over the fire or camp stove.
  6. Cook a foil meal on charcoal.
  7. Plan or help plan a balanced nutritious menu for a weekend camping trip.
  8. Purchase the food items needed for a weekend camping trip within the budget set by your leader.
  9. With a buddy or by yourself, prepare, cook, and clean up the planned meals using any of the following means: Campfire, propane stove, liquid fuel stove, charcoal, Dutch oven, sandwich irons, box oven, or solar cooker/oven.
  10. Select a trooper with Apprentice or better Nutritionist that is willing to review your knowledge and second your motion to the court of honor for your qualification. If no trooper is qualified this requirement can be waved by the Troop Master.