Food selection, and food packing, can make or break your trip. And it IS possible to eat delicious, nutritious meals at relatively low weight -- not by grabbing granola bars and bananas at the last minute, but with careful planning. Start weeks ahead to allow for dehydrating foods and for delivery of mailorder supplies.
Although we've done this dozens of times now, it's never an easy project. You should allow a full day to pack and weigh the group's food -- and this is AFTER spaghetti sauce, jerky, granola and salads are cooked and dehydrated.
Every food item should be premeasured for the number of portions needed. Then it should be repacked in freezer weight zip-locs and labeled. Each bag should tell the day and meal it's for plus any recipe details. Whenever possible, combine ingredients at home: each individual portion of potato breakfast = instant mashed potatoes + Molly McButter dried butter + dehydrated onions + instant milk. This simplifies packing and preparation -- only hot water is needed.
During the week we make note of improvements we want to remember next year; at home these are stored with FLAB water bags and other gear.
Here are a typical shopping list and a step-by-step listing of "bagging day".