Prepare Your Kitchen Staff to Embrace the Needs of Campers with Celiac Disease and Non-Celiac Gluten Sensitivity

You will learn from a gluten-free educator, parent and 11-year old camper with Celiac disease just how critical the kitchen staff is to the camper’s experience. This training is a first step for kitchen staff to increase awareness of the needs of campers who are required to maintain a gluten-free diet. Staff will learn the importance of kitchen procedures necessary to keep campers healthy.  This training emphasizes the non-obvious sources of cross contact with gluten and prevention procedures.

Allergies at Camp — What's a Camp Director to Do?

According to a study released in 2013 by the Centers for Disease Control and Prevention, food allergies among children increased approximately 50 percent between 1997 and 20111. And, many of these children attend camp. Are you ready?

CATCH Online Training

CATCH KIDS CLUB This online course takes you through the entire CATCH Kids Club (CKC) program and provides information on how to get this after-school version of CATCH up and running in your community. Modules cover everything from how to use the materials, as well as video demonstrations on how to work with the kids in your program. The CATCH Kids Club online course also contains a module that covers how to identify special needs children and adapt physical activities specifically for them.

Epinephrine Auto-Injectors Accessibility Laws and Camps

Updated January 2017

Childhood allergies are on the rise.  According to research conducted by the Centers for Disease Control and Prevention, twenty-five percent of children have their first allergic reaction at school or while participating in out-of-school activities—such as camp.

Recently, state legislatures have begun to see the importance of allowing camps to obtain and administer epinephrine auto-injectors (*).  Twenty-three states have passed legislation to allow an authorized entity, such as a camp, to do just that.

Make a Commitment: Encouraging Wellness and Healthy Living at Camp

An alarming study purports that the current generation of children may have shorter life expectancies than their parents for the first time in over two centuries. The rapid rise in childhood obesity in America may shorten children’s lifespan by two to five years (Olshansky et al., 2005). Almost one-third of children between the ages of two and nineteen years are overweight and 17 percent of those are classified as obese. The number of obese children has DOUBLED since 1980! Some studies suggest that this rate has tripled or even quadrupled.

Simple Tips on How to Create a Healthy Food Culture at your Camp

DESCRIPTION AND LEARNING OUTCOMES:
Think beyond the menu! Your impact on campers' lifelong food choices can extend beyond your dining hall tables.. NOTE THAT ALL TIMES ARE EASTERN STANDARD TIME ZONE!
 
Through this webinar participants will learn:
  • Participants will be challenged to audit their entire camp operation to maximize this impact.
  • Participants will identify stakeholders and start "to do" lists to enlist support and generate ownership of new ideas.

Menu Planning to Meet the Nutrition Needs of Your Campers

This webinar will help you design menus to meet goals for good health for both campers and staff.  Learn basic principles of nutrition and how much of the different food groups and nutrients are needed each day.  Creating menus that offer good nutrition are camper approved and stay within your budget may seem like an impossible task.

By the end of the webinar participant will learn:

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