What Do Children Eat in the Summer? A Direct Observation of Summer Day Camps That Serve Meals.
BACKGROUND
More than 14 million children in the United States attend summer camp annually, yet little is known about the food environment in day camps.


OBJECTIVE
Our aim was to describe the nutritional quality of meals served to, brought by, and consumed by children attending summer day camps serving meals and snacks, and to describe camp water access.


METHODS
We conducted a cross-sectional study.


METHODS
Participants were 149 children attending five summer camps in Boston, MA, in 2013.


METHODS
Foods and beverages served were observed for 5 consecutive days. For 2 days, children's dietary intake was directly observed using a validated protocol. Outcome measures included total energy (kilocalories) and servings of different types of foods and beverages served and consumed during breakfast, lunch, and snack.


METHODS
Mean total energy, trans fats, sodium, sugar, and fiber served per meal were calculated across the camps, as were mean weekly frequencies of serving fruits, vegetables, meat/meat alternates, grains, milk, 100% juice, sugar-sweetened beverages, whole grains, red/highly processed meats, grain-based desserts, and salty snacks. Mean consumption was calculated per camper per day.


RESULTS
Camps served a mean (standard deviation) of 647.7 (134.3) kcal for lunch, 401.8 (149.6) kcal for breakfast, and 266.4 (150.8) kcal for snack. Most camps served red/highly processed meats, salty snacks, and grain-based desserts frequently, and rarely served vegetables or water. Children consumed little (eg, at lunch, 36.5% of fruit portions, 35.0% of meat/meat alternative portions, and 37.6% of milk portions served) except for salty snacks (66.9% of portions) and grain-based desserts (64.1% of portions). Sugar-sweetened beverages and salty snacks were frequently brought to camp. One-quarter of campers drank nothing throughout the entire camp day.


CONCLUSIONS
The nutritional quality of foods and beverages served at summer day camps could be improved. Future studies should assess barriers to consumption of healthy foods and beverages in these settings.
Erica L
EL
Kenney
Rebekka M
RM
Lee
Carolyn J
CJ
Brooks
Angie L
AL
Cradock
Steven L
SL
Gortmaker
D001628:Beverages; D001900:Boston; D002648:Child; D002656:Child Day Care Centers; D002664:Child Nutritional Physiological Phenomena; D003430:Cross-Sectional Studies; D004041:Dietary Fats / Q000008:administration & dosage; D004043:Dietary Fiber / Q000008:administration & dosage; D019422:Dietary Sucrose / Q000008:administration & dosage; D002523:Edible Grain; D002149:Energy Intake; D005522:Food Services; D005638:Fruit; D006801:Humans; D062407:Meals; D008460:Meat; D009753:Nutritive Value; D012621:Seasons; D012982:Sodium, Dietary / Q000008:administration & dosage; D014481:United States; D014675:Vegetables
D004041:Dietary Fats; D004043:Dietary Fiber; D019422:Dietary Sucrose; D012982:Sodium, Dietary
Children; Dietary intake; Direct observation; Hydration; Summer camp