01GROUP PROFILE
Define who you are feeding. This is the foundation for all caloric, water, and supply calculations. Be accurate — under-counting now creates dangerous gaps in your final plan.
LOCATION DESIGNATION
HEADCOUNT BY AGE GROUP
DIETARY RESTRICTIONS
MEDICAL / SPECIAL NUTRITIONAL NEEDS
Check all conditions present in your group. Each triggers specific inventory and gap analysis flags grounded in medical nutrition doctrine (Werner — Where There Is No Doctor).
MODULE 1 OF 8
02SCENARIO PARAMETERS
Define the operational context your supply plan must support. These parameters directly control caloric requirements, planning horizon totals, and gap analysis results.
PLANNING HORIZON
EXERTION LEVEL
Caloric requirements vary significantly by activity level. Grid-down situations involve heavy physical labor — chopping wood, hauling water, manual farming, security patrols. A moderately active adult needs approximately 2,500 cal/day (Provident Prepper). Heavy labor raises this to 3,200 cal/day. Underestimating this is one of the most common supply planning errors.
DAILY CALORIC ESTIMATE PREVIEW
Fill in group profile first to see caloric estimate.
MODULE 2 OF 8
03NUTRITION DEPTH
Choose how deeply your plan tracks nutritional requirements. You can always start simple and build up. Your choice here determines what the Gap Analysis and Report will calculate and display.
SIMPLE
- Daily caloric targets
- Total calories needed
- Calories on hand
- Caloric gap in days
- Best for beginners
MODERATE
- Everything in Simple
- Protein targets (g/day)
- Fat targets (g/day)
- Carbohydrate targets
- Macro gap analysis
FULL
- Everything in Moderate
- Vitamin C, D, B12
- Iron, Calcium targets
- Medical dietary flags
- Supplement requirements
You can upgrade your depth level at any time by returning to this module. All calculations will update automatically.
MODULE 3 OF 8
04CURRENT INVENTORY
Enter what you currently have on hand. Be conservative — count only what is accessible at your primary location, properly stored, and within usable shelf life. Round down when uncertain.
GRAINS & STARCHES
| ITEM | QTY ON HAND | UNIT | CAL/UNIT (approx) |
|---|---|---|---|
| White Rice | lbs | 1,650 cal/lb | |
| Wheat / All-Purpose Flour | lbs | 1,500 cal/lb | |
| Rolled Oats | lbs | 1,700 cal/lb | |
| Pasta / Noodles | lbs | 1,600 cal/lb | |
| Cornmeal / Grits | lbs | 1,600 cal/lb |
PROTEINS
| ITEM | QTY ON HAND | UNIT | CAL/UNIT (approx) |
|---|---|---|---|
| Dried Beans / Legumes | lbs | 1,500 cal/lb | |
| Canned Meat (avg 12–15 oz) | cans | 350 cal/can | |
| Canned Fish / Tuna / Salmon | cans | 200 cal/can | |
| Peanut Butter / Nut Butters | lbs | 2,500 cal/lb | |
| Freeze-Dried Protein Meals | servings | 500 cal/serving |
FATS & CALORIC DENSE
| ITEM | QTY ON HAND | UNIT | CAL/UNIT (approx) |
|---|---|---|---|
| Cooking Oil (vegetable / coconut / lard) | lbs | 3,500 cal/lb | |
| Sugar / White / Brown | lbs | 1,750 cal/lb | |
| Honey | lbs | 1,400 cal/lb | |
| Powdered Milk | lbs | 1,600 cal/lb |
VEGETABLES & SUPPLEMENTAL
| ITEM | QTY ON HAND | UNIT | CAL/UNIT (approx) |
|---|---|---|---|
| Canned Vegetables | cans | 100 cal/can | |
| Canned Fruit | cans | 150 cal/can | |
| Salt (iodized) ⚠ IODIZED ONLY — regular salt provides zero iodine protection | lbs | Target: 8–10 lbs/person/year (LDS/Rawles). Indefinite shelf life. | |
| Multivitamins Critical on storage diet — Vit C & A gaps are highest risk | days supply | Target: 1 day/person × planning horizon. Replace every 3 years (Rawles). |
MODULE 4 OF 8
05GAP ANALYSIS
Calculated automatically from your group profile, scenario parameters, and current inventory. This is your operational supply picture — the numbers you need to act on.
MODULE 5 OF 8
06WATER
Water storage and purification planning. This section is optional — skip it if you have a separate water planning document or prefer to address it independently.
▸ This section is optional. Skip if water planning is handled separately.
STORAGE CAPACITY
Enter storage capacity above to see coverage estimate.
PURIFICATION METHODS ON HAND
WATER SOURCES IN YOUR AO
MODULE 6 OF 8
07ROTATION & RESUPPLY
A supply that isn't rotated is a supply that spoils. Define your inventory management practices, restocking triggers, and resupply sources before you need them.
▸ EAT WHAT YOU STORE — STORE WHAT YOU EAT. Only store foods your group eats regularly. Unfamiliar foods will not rotate and will expire wasted. A crisis is not the time to adjust to a new diet. (Source: Provident Prepper, Prepper's Long-Term Survival Guide)
▸ INSPECT ALL CANS REGULARLY — Discard anything bulging, rusted, leaking, or with a compromised seal regardless of printed date. When in doubt, throw it out. Vitamins degrade with age — replace multivitamins every 3 years even if stored correctly. (Source: Prepper's Long-Term Survival Guide, Rawles)
INVENTORY MANAGEMENT
RESUPPLY SOURCES
SEASONAL PRODUCTION NOTES
MODULE 7 OF 8
08BARTER GOODS MATRIX
Optional section. In a prolonged grid-down scenario, high-value consumables become a secondary currency. Track what you have set aside specifically for trade — separate from your primary supply.
▸ This section is optional. Skip if barter planning is not part of your current plan.
Enter quantities set aside exclusively for barter — do not count items already logged in your primary inventory above.
| BARTER ITEM | QTY SET ASIDE | UNIT | NOTES |
|---|---|---|---|
| Coffee (whole bean / ground) | lbs | Extremely high value | |
| Alcohol (spirits / wine) | bottles | Antiseptic & trade value | |
| Tobacco / Cigarettes | packs | High demand post-collapse | |
| Common Caliber Ammunition | boxes (50 rnd) | Exercise extreme caution | |
| OTC Medical Supplies | kits | Antibiotics, pain relief | |
| Hygiene Items (soap, toothpaste) | units | Bulk bar soap especially | |
| Fuel (gasoline / diesel) | gallons | Stabilize for long storage | |
| Heirloom Seeds | packets | Long-term high value | |
| Propane / Butane | small canisters | Stove fuel / heat | |
| Reading Glasses (assorted) | pairs | Often overlooked, high value |
BARTER STRATEGY NOTES
MODULE 8 OF 8