In disasters, it is required to prepare: (1) usual meals without gas, electricity, and tap water, (2) a variety of meals with limited ingredients, (3) meals that can be eaten by vulnerable people, and (4) nutritious meals consisted of a staple, main dish, and side dish. We developed an educational program that teaches the four components through three sets of lecture and cooking practice. Every time, use of lighting, water supply, and city gas was banned and students used a cassette stove (corresponded to (1)). In the first set, they cooked a la carte dish to practice a simple cooking method using a heat-resistant plastic bag. In the second and third sets, a meal for wheat allergic patients with potatoes, onions, and carrots ((2) and (3)), and a meal consisted of a staple, main dish, and side dish (4) were cooked, respectively. Feedback sheets revealed that the students noticed the importance of lighting for safety, seasoning, and food hygiene and stockpile of eating utensils suitable for each menu, and to prepare menus for allergic individuals. They also noticed that they could cook a meal consisted of a staple, main dish, and side dish with the similar effort as a la carte dish if they choose a menu that needs little chopping.
