When most kids think about summer, they think about swimming in community pools or going to camp. This summer, the kids at Camp CRAVE traded their sleeping bags for aprons and their glasses for whips.
Camp CRAVE, organized by students and professors from School of Nutrition and Health Promotion, is in its second year of providing children in grades 4-6 with nutrition education and basic cooking skills. This year, the program has expanded to offer two series of basic and advanced skills sessions. Students in the basic sessions learned about the five food groups, how to read a recipe and how to use basic kitchen equipment. Advanced sessions delved deeper into basic skills and introduced food culture topics such as Italian, Mexican and breakfast foods.
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Drill was another component of the camp. Campers started their day by heading to the Lincoln Family Downtown YMCA to do exercises like sit-ups, jumping jacks and push-ups. During an advanced session, campers participated in water balloon relays, during which they threw water balloons at their counselors and each other. Phoenix Children’s Hospital And Kohl’s FIT Program sponsored Camp CRAVE to provide campers with even more fitness fun.
Try new things
Five Arizona State University nutrition students worked as camp counselors. Each day, they gave a presentation to the students on a different nutrition topic. At base camp, counselor Ellen Robinson gave a presentation on the benefits of trying new foods, then had them blind test fruits like kiwi, mango and dragon fruit.
“One of the girls tried the mango, and after I told her it was mango, she said, ‘I thought I hated mangoes!’ These are really good!’ “Robinson said. “That’s exactly the kind of thing that makes it very rewarding…when you can take them out of their comfort zone and they discover that they like new foods, especially fruits and vegetables.”
For the July advanced camp, campers were able to visit Discovery Triangle’s Fresh Express bus, a mobile farmers market that gives people in food deserts (urban areas with limited access to fresh food) the opportunity to purchase fresh produce. Campers learned about farmers markets during a presentation by Councilor Kim Murphy, then walked to a local Salvation Army location where the bus has a stop. Each student was able to purchase a fruit and vegetable and enjoyed showing off their healthy purchases to their advisors and each other.
“This is a really good age group when they start to become more independent and take on more responsibility,” Robinson said. “It’s a really good way to make sure you’re instilling those behaviors, like cooking for yourself or knowing what to choose when you’re eating.”
Another new partner this year was Mina Johnson-Glenberg, director of Embodied games for learning laboratory on ASU’s Tempe campus. She and doctoral student Hue Henry brought an interactive video game to camp called “Alien Health.” The game focuses on exercise and healthy food choices. After participating, campers were asked for their feedback on how to improve the game.
The camp’s many partners were able to come together and create a beneficial experience for everyone involved.
“Camp CRAVE was a great opportunity for us to partner with other organizations and get kids involved in the community,” said Michelle Miller, nutrition program coordinator for the School of Nutrition and Health Promotion. health and camp director. “This is an example of how the ASU Nutrition Department is using current grant funds to impact the health of people in and around Phoenix. ”
Cook something new
The end of each day at Camp CRAVE was spent cooking at ASU’s Kitchen Café. Early campers watched as their counselors demonstrated how to prepare the day’s recipes on special viewing screens placed in each camper’s kitchen. Then, the campers prepared the recipes themselves, with the help of available advisors. Basic session campers focused on mixing ingredients and some knife techniques, while advanced campers were able, with assistance, to use the stove and oven.
“I would say my favorite thing about camp is the cooking,” Murphy said. “At the last camp session, a lot of kids said, ‘I made this last night for my mom!’ They take the recipes home and try them that night because they were so excited.
When Camp CRAVE started last year, there were only 26 students spread over two sessions. This year, they were extended to 49 students divided into four sessions, two basic and two advanced. Miller says she has no plans to stop there. She and Carol Johnston, associate nutrition program director, applied for grants to bring Camp CRAVE to areas where access to nutrition education and healthy eating is limited.
“I plan to look at funding opportunities to provide transportation to the ASU Downtown Phoenix campus for children and their parents or guardians,” Miller said. “More children and their families could participate in a similar camp program if transportation and our urban location were no longer a challenge for them. After all, we have these wonderful facilities, and this could be an alternative way to host more Camp CRAVE sessions throughout the year.
Camp CRAVE has seen some initial success, with many campers returning between sessions, but the focus continues to be on providing children with quality nutrition education.
“There are a handful of campers who have told me they want to be a chef when they grow up, which is rewarding to hear,” Miller said. “If we can get children to want to prepare tasty, healthy foods at home, we may be able to reduce obesity and other related health problems.”
ASU nutrition students and sponsors interested in participating in next year’s program, which will take place during ASU’s 2015 summer student session, should contact Miller at Michelle.J.Miller@asu.edu.
Written by: Kaly Nasiff
