have “colour” — vibrant reds, yellows, and greens. Serving salad with meals or putting
some vegetables on the tables can often boost total fruit and vegetable consump- tion in a day. This will add extra vita- mins and minerals, fiber and antioxi- dants. Another
important aspect of
improving nutrition at camp is evaluat- ing what your campers are drinking. “Bug Juice” is often devoid of nutrients, and juices and pop can contain upwards of 140 calories and 10 teaspoons of sugar per serving. If consuming four cups of juice
throughout the day, a child might be consuming 560 kcals and 40 teaspoons of sugar per day, not including sugar that may also consume from snacks. Alternatively, milk can be a very
nutritious beverage choice for campers. It is high in calcium and protein and can be low in fat. However, whole milk can contain 150 calories, eight grams of pro-
tein, and eight grams of fat, whereas skim milk can contain 80 calories, eight grams of protein and zero grams of fat. One final area of menu selection
each camp should reexamine is their tuck shop or canteen offerings. It’s no surprise that chocolate bars,
potato chips and candy are campers’ favourite items for canteen. Limiting the frequency of canteen might be one calo- rie-saving strategy. Another option is to make sure there are at least some healthy choices available.
CC
Wendy Sterling, Marlo Mittler and Tanya Berg are registered dietitians at FOODWIZE, based in New York. They are pediatric nutritionists special- izing in menus that are kid-friendly, nutritionally sound and parent approved. Together, they have been working with the camp industry in the United States to improve campers’ nutrition. For more information about FOODWIZE, visit
www.foodwize.com.
HEALTHY REMINDERS
• Look at your menus on a daily and weekly basis to ensure overall balance.
• Use lower fat ingredients. • Use healthy cooking techniques, such as grilling, baking, poaching, steaming and roasting.
• Reduce portion sizes of high calorie foods, such as switching to a mini-bagel instead of a regular bagel.
• Add “colour,” such as fruits and vegetables to each meal!
• Provide pitchers of ice water on the table. • Switch milk to skim or 1 per cent to save calories and fat.
• Consider providing one reduced sugar beverage or a sugar-free beverage, such as light juices, diluted juices or juices mixed with seltzer.
• Look for snacks that contain less than two grams of saturated fat.
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1000 Edgeley Blvd., Vaughan, ON • T: 905.660.0477
www.canadacampsmag.com
1-888-FOAMITE •
foamite.com Spring 2010 Canada Camps 13
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