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What do children eat at summer camp? A direct observation study of meals served and consumed in Boston camps


Sunday, November 1, 2015

Erica L. Kenney, ScD MPH, Department of Social and Behavioral Sciences, Harvard School of Public Health, Prevention Research Center, Boston, MA
Rebekka M. Lee, ScD, Department of Social and Behavioral Sciences, Harvard School of Public Health, Prevention Research Center, Boston, MA
Carolyn Brooks, MA, Department of Social and Behavioral Sciences, Harvard T.H. Chan School of Public Health, Boston, MA
Catherine M. Giles, MPH, Department of Social and Behavioral Sciences, Harvard T.H. Chan School of Public Health, Boston, MA
Angie L. Cradock, ScD, Department of Social and Behavioral Sciences, Harvard T.H. Chan School of Public Health, Boston, MA
Steven L. Gortmaker, PhD, Department of Social and Behavioral Sciences, Harvard T.H. Chan School of Public Health, Boston, MA
Introduction. Nearly 11 million U.S. children attend summer camp annually, yet little is known about the camp food environment. We evaluated meals served by summer camps participating in the USDA Summer Food Service Program and measured children’s dietary intake at camp.

Methods. Study participants were 147 children attending five summer camps in Boston, MA in 2013. Foods and beverages served were observed for five consecutive days. For two days, children’s dietary intake was directly observed using a validated protocol. Nutrient information was obtained from product manufacturers’ websites and the USDA National Nutrient Database.   

Results. The camps served 416.2 (±173.7) kcals per breakfast, 638.9 (±205.8) kcals per lunch, and 272.6 (±178.5) kcals per afternoon snack. Lunches contained, on average, 1233.2 mg (±574.7) of sodium. Milk was served at each lunch; nearly half was flavored. Fruit was served at least once a day on average during lunch; vegetables and water were almost never served.  Sugar-sweetened beverages (SSBs) were served about once per week per meal. On average, children consumed 229.7 kcals (SE: 17.9) at breakfast, 236.3 kcals (SE: 14.9) at lunch, and 126.5 kcals (SE: 4.7) at snack. Most (69.4%) brought extra foods or beverages, frequently SSBs, cookies, fruit, and/or salty snacks.

Discussion.  While camps provided fruit and milk to campers, sugary drinks and high-sodium foods were also frequently provided. Water and vegetables were rarely available. Many children also brought in extra servings of sugary drinks, sweets, and salty snacks. Future research should explore policy strategies to improve the camp food environment.

Learning Areas:

Public health or related public policy
Social and behavioral sciences

Learning Objectives:
Describe the healthfulness of foods and beverages served in summer camp settings. Evaluate the nutritional quality of foods and beverages brought from outside the summer camp’s meal service program. Identify potential implications for public health policy regarding improvements in summer camp food service.

Keyword(s): Nutrition, Child Health

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I have a decade of public health research experience focused on nutrition interventions in community settings. I hold a doctoral degree in social and behavioral sciences and managed this summer camp evaluation project.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.