Explain how to prepare for a disaster.

If an earthquake, hurricane, winter storm, or other disaster strikes, individuals will need access to food, water, and electricity for days, maybe even weeks.

Water

Stocking water reserves and learning how to purify contaminated water is a top priority when preparing for an emergency. Store a two-week supply of water for each member of the household, at the least. Individuals' needs will differ, depending on age, physical condition, activity, diet, and climate. A normally active person needs to drink at least two quarts of water each day. Hot environments can double that amount. Children, nursing mothers, and those who are sick or have a chronic disease condition will need more. Additional water is needed for food preparation and hygiene. Store a total of at least one gallon per person, per day.

Storing water. Store water in thoroughly washed plastic, glass, fiberglass, or enamel-lined metal containers. Never use a container that has held toxic substances; chemical residues could remain in the container's pores. Plastic containers that are in good condition, such as soft drink or water bottles, are best. Food-grade plastic buckets or drums can also be purchased at large discount stores and used.

Before storing water, treat it with a preservative, such as chlorine bleach, to prevent the growth of microorganisms. Use liquid bleach that contains 5.25 percent sodium hypochlorite and no soap. Add four drops of bleach per quart of water (or two scant teaspoons per 10 gallons) and stir. Seal the water containers tightly, label them, and store them in a cool, dark place.

Hidden water sources in the home. If stored water isn't available, water in the hot-water tank, in the plumbing, and in ice cubes can be used. As a last resort, water in the reservoir tank of the toilet (not the bowl) can be used, but it must first be purified as described later.

Water beds hold up to 400 gallons, but some water beds contain toxic chemicals that are not fully removed by many purifiers. To use a water bed as an emergency source of water, drain it yearly and refill with fresh water containing two ounces of bleach per 120 gallons of water.

To use water in household pipes, let air into the plumbing by turning on the highest faucet in the house and draining the water from the lowest one. To use the water in the hot-water tank, turn off the electricity or gas and open the drain at the bottom of the tank. Start the water flowing by turning off the water intake valve and turning on a hot-water faucet. Do not turn on the gas or electricity when the tank is empty.

Individuals also need to know the location of the incoming water valve. If broken water or sewage lines are reported, the water will need to be turned off to stop contaminated water from entering the home.

Emergency outdoor water sources. Some sources of water outside the home follow: rainwater; streams, rivers, and other moving bodies of water; ponds and lakes; and natural springs. Do not use water that contains floating material, or has an odor or dark color. Use saltwater only if it is distilled first (described later). Finally, always purify water from outdoor sources before drinking it. Contaminated water can contain microorganisms that cause diseases such as dysentery, cholera, typhoid, and hepatitis, in addition to having a bad odor and taste.

Three easy ways to purify water. All water of uncertain purity must be purified before being used for drinking, food preparation, or hygiene. Before purifying, let any suspended particles settle to the bottom, or strain them through layers of paper towel or clean cloth. There are many ways to purify water, and none of them is perfect. Often the best solution is a combination of methods, three of which are outlined below. These measures will kill microbes but will not remove other contaminants such as heavy metals, salts, most other chemicals, and radioactive fallout.

Boiling. Boiling is the safest and easiest method of purifying water. Bring water to a rolling boil for 10 minutes. Let the water cool before drinking. To improve the taste of boiled water and stored water, pour it back and forth between two containers. This action re-introduces oxygen into the water. If there is no power, other methods of purifying water will need to be used.
Chlorination. Chlorination requires liquid chlorine bleach to kill microorganisms. Add two drops of bleach per quart of water (four drops if the water is cloudy), stir, and let stand for 30 minutes. If the water does not taste and smell of chlorine at that point, add another dose and let stand another 15 minutes.
If a dropper is not available, use a spoon and a square-ended strip of paper or thin cloth approximately 1/4-inch by 2 inches. Put the strip in the spoon with an end hanging down about 1/2-inch below the scoop of the spoon. Place bleach in the spoon and carefully tip it. The drops that come off the end of the strip will be the size of those from a medicine dropper.
Purification tablets. Purification tablets release chlorine or iodine. They are inexpensive and available at most sporting goods stores and some drugstores. Follow the package directions. (One tablet is usually is enough for one quart of water.) Double the dose for cloudy water.

While the three methods described above will remove only microorganisms from water, the following two purification methods, distillation and filtering, will remove other contaminants. Distillation will remove microorganisms, heavy metals, salts, most other chemicals, and dirt.

Distillation. Distillation involves boiling water then collecting the condensed vapor (water droplets). The condensed vapor will not include salt and other impurities.
To distill, fill a pot halfway with water. Tie a cup to the handle on the pot's lid so that the cup will hang right-side-up inside the pot. When the lid is upside-down (make sure the cup is not dangling into the water), boil the water for 20 minutes. The water that drips from the lid into the cup is distilled.
Filtration. Filtration involves pouring water through a filter to purify it. To make a filter, punch holes in the bottom of a large bucket, and put a layer of gravel in the bucket about 1-1/2 inches high. Cover the gravel with a towel cut in a circle slightly larger than the bucket. Place the filter over a large container, and pour contaminated water through it. Then, disinfect the filtered water using one of the methods described above. Change the gravel in your filter after every 50 quarts of water.

Food

If activity is reduced, healthy people can survive on half their usual food intake for an extended period and without any food for many days. Food, unlike water, may be rationed safely, except for children and pregnant women.

If the water supply is limited, try to avoid foods that are high in fat and protein, and try to avoid salty foods because they cause thirst. Try to eat salt-free crackers, whole grain cereals, and canned foods with high liquid content.

Familiar foods can be used effectively for an emergency food supply, and in fact, familiarity with emergency-stock foods is important. Those foods can lift morale and give a feeling of security in times of stress. In preparing an emergency stock, use canned foods, dry mixes, and other staples currently available on cupboard shelves. Recommended storage tips and short- and long-term plans follow:

Storage tips. Keep food in the driest and coolest spot in the house -- a dark area if possible.

Keep food covered at all times.
Open food boxes or cans carefully so they can be closed tightly after each use.
Wrap cookies and crackers in plastic bags, and keep them in tightly sealed containers.
Empty opened packages of sugar, dried fruits, and nuts into screw-top jars or air-tight cans to protect them from pests.
Inspect all food containers for signs of spoilage before use.

Short-term food supplies. Even though it is unlikely that an emergency would cut off the food supply for two weeks, prepare a supply that will last that long. A two-week supply can relieve a great deal of inconvenience and uncertainty until services are restored.

The easiest way to develop a two-week stockpile is to increase the amount of basic foods normally kept on hand. Remember to compensate for the amount eaten from other sources (such as restaurants) during an average two-week period. Many people already have a two-week supply of food on hand. Keeping it fresh is simple. Just rotate the supply once or twice a year.

Special considerations for emergency food supply. Include foods that will be enjoyed and that are also high in calories and nutrition. Foods that require no refrigeration, preparation, or cooking are best. Individuals with special diets and allergies will need particular attention, as will babies, toddlers, and the elderly. Nursing mothers may need to include liquid formula, in case they are unable to nurse. Canned dietetic foods, juices, and soups may be helpful for the ill or elderly. Make sure to include a can opener and disposable utensils. And don't forget nonperishable foods for the household pets.

How to store a short-term stockpile. Keep canned foods in a dry place where the temperature is fairly cool -- not above 70°F and not below freezing. To protect boxed foods from pests and extend their shelf life, store the boxes in tightly closed cans or metal containers. Rotate the food supply. Use foods before they go bad, and replace them with fresh supplies. Date fresh supplies with an ink pen or magic marker so the date does not fade over time. Place new items at the back of the storage area and older ones in front. An emergency food supply should be of the highest quality possible. Inspect reserves periodically to make sure there are no broken seals or dented containers.

Long-term food supplies. In the unlikely event of a large-scale national disaster, long-term emergency food supplies could be necessary. Store large amounts of staples along with a variety of canned and dried foods.

Bulk quantities of wheat, corn, beans, and salt are inexpensive and have nearly unlimited shelf life. If necessary, one could survive for years on small daily amounts of these staples. Stock the following amounts per person, per month:

Wheat -- 20 pounds
Powdered milk (for babies and infants) -- 20 pounds (buy nitrogen-packed cans)
Corn -- 20 pounds
Iodized salt -- 1 pound
Soybeans -- 10 pounds
Vitamin C -- 15 grams (buy a new supply every two years)

Storage and preparation of food supplies. Store wheat, corn, and beans in sealed cans or plastic buckets. Buy powdered milk in nitrogen-packed cans. Nitrogen-packed foods are available through many online sources as well as in some camping stores. Leave salt and vitamin C in their original packages. If these staples comprise the entire menu, eat all of them together to stay healthy. To avoid serious digestive problems, grind the corn and wheat into flour and cook them before eating. Likewise, boil the beans before eating. Many health food stores sell hand-crank grain mills or can advise consumers about obtaining one. Make sure to buy a mill that can grind corn. If a mill is not available, grind grain by filling a large can with whole grain one inch deep, then hold the can on the ground between the feet and pound the grain with a clean pipe or mallet.

Shelf life of foods for storage. Here are some general guidelines for rotating common emergency foods.

Use within six months:

Powdered milk (boxed)
Dried fruit (in metal container)
Dry, crisp crackers (in metal container)
Potatoes

Use within one year:

Canned condensed soups containing meat and vegetables
Canned fruits, fruit juices, and vegetables
Ready-to-eat cereals and uncooked instant cereals (in metal containers)
Peanut butter
Jelly
Hard candy, chocolate bars, and canned nuts

May be stored indefinitely (in proper containers and conditions):

Wheat
Vegetable oils
Corn
Baking powder
Soybeans
Instant coffee, tea
Vitamin C
Cocoa
Salt
Noncarbonated soft drinks
White rice
Bouillon products
Dry pasta
Powdered milk (in nitrogen-packed cans)

Ways to supplement your long-term stockpile. The above staples offer a limited menu, but can be supplemented with commercially packed air-dried or freeze-dried. Rice, popcorn, and a wide variety of beans are nutritious and have a long shelf life. Following is an easy approach to long-term food storage:

Buy a supply of the bulk staples listed above.
Build up the household's everyday stock of canned goods until there is a two-week to one-month surplus. Rotate it periodically to maintain a supply of common foods that will not require special preparation, water, or cooking.
Buy commercially packaged, freeze-dried, or air-dried foods from a sporting or camping equipment store. Although costly, this will be the best form of stored meat, so buy accordingly.

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