Peanut Allergy: Frightening Facts, Emerging Treatments, Ultimate Avoidance

Peanut allergy has historically been the most fatal food allergy, comprising 50 to 62 percent of all food allergy deaths annually (Food Allergies Atlanta, 2022). It is also the leading food allergy anaphylaxis trigger for North American pediatric ICU admissions at 39 percent (Lieberman et al., 2020). Still the most common food allergy in children from 4–17 years of age, it affects up to 2 percent, or roughly a million children of all ages (US Food & Drug Administration, 2020).

Egg Allergy: Revealing Facts and Unraveling Hidden Sources

Does your camp host children six and under or family camps with small children? If so, be on alert for egg allergies, which occur most in infants and young children. Learn here about this condition, egg replacements for baking, and egg ingredients to avoid.

Strategies for Serving Top Nine Allergen-Free Meals

Goodbye eggs, milk, wheat, fish, shellfish, peanuts, tree nuts, soy, and sesame! While it would be rare to have a camper who has all these allergies, you may have multiple campers with allergies to several of the top nine allergens. In this case, you might consider serving a full menu without any of these allergens. Impossible, you might say? Consider these suggestions and see how achievable it can be.

Understanding and Avoiding Soy Allergen Sources

For food service management shopping for soy-allergic campers, it will seem like soy is everywhere. Because soy is a staple for many food manufacturers, it is one of the most ubiquitous food allergens in the US. Soy is largely used in prepackaged foods such as breads, cookies, chips, crackers, microwave popcorn, salad dressings, mixes, pasta sauces, and more. 

2020 Food Allergy Alert: FDA Temporarily Decreases Food Labeling Requirements During Pandemic

In March 2020, the coronavirus pandemic was declared a US national emergency, demanding new state regulations throughout the country, an array of CDC and WHO cautions and guidelines, and procedural changes around the most prevalent methods of disease spread and people groups with more propensity to be affected.

E-Cigarettes and "Juuling" — What All Camps Need to Know

Know and share the facts.  Learn about e-cigarettes and "Juuling" and the threats they pose to youth and young adults

The Evolution of Dietary Guidelines

If we were to prepare the most scientifically healthy diet daily for our campers, what would that look like? It seems that what is considered a "healthy diet" has changed so many times over the years, many of us aren't even sure how to define it now.

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.