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by Viki Kappel Spain
The buses pull into camp, and a hundred hungry campers converge on the
dining hall for an orientation and a delicious hamburger lunch. Everything
is ready — smiles and clean aprons are on — and all seems well for the
first-time group. Just as the food is being served, fifteen campers and
counselors come running to the serving window with panic-stricken faces.
“We don’t eat beef! Do you have anything else for us to eat?” they exclaim,
throwing an embarrassing wrench in the unprepared camp kitchen operation.
The above hiccup probably happens every day in every camp kitchen around
the country, with more and more groups and individuals making personal
or doctor-advised dietary changes. Even when group leaders and the food
service director communicate at an optimum level — addressing meal times,
themes, needs, and personal requests — the subject of special diets often
slips through the cracks of communication and those needs only make themselves
known at the last minute — catching the kitchen staff off guard.
How can the cooks save the moment? They can say “no problem;” ask how
many would like a Gardenburger, a chicken patty, or a vegan Gardenburger;
and magically pull those items from the freezer and microwave, grill,
or bake them; and then deliver the food with speedy aplomb and a big smile.
Not only will the kitchen receive rave reviews on the great lunch, but
also warm thanks from the worried campers who thought they were going
to starve.
The special diet issue does not need to be a problem in your camp food
service operations — with advance planning and a multitude of tasty and
affordable food options available for nearly all special diets. Meeting
the food and dietary needs for vegetarians, vegans, lactose intolerants,
additive sensitivities, allergies, and a wide variety of other dietary
concerns can be handled easily if everyone embraces a true customer service
focus.
Customer Service = A Great Food Service Operation
There are many aspects to the concept of customer service, and the camp
food service operation is a major factor in the camp’s ability to achieve
a positive customer service goal. Essential for providing a positive experience
at camp for guests is taking care of their dietary needs. More and more
individuals and groups are changing their diets and many opt for vegetarian
or meatless meals. To be successful, camps need to address these issues
and create a “no problem” environment for special requests.
Vegetarian, meatless, and other dietary restrictions
This topic is a hotly debated subject that has or should have the attention
of every camp director and food service director. Camp cooking is exposed
to a wide spectrum of vegetarian and meatless needs, and there are creative
menu alternatives — ways to plan for vegetarian groups and staff without
breaking the budget and at the same time keep everyone happy.
Most people in the United States who claim to be vegetarians fall into
the category of lacto-ovo vegetarian, which excludes meat, poultry, and
fish but includes eggs and dairy. There are many other variations, including
vegan, and each camp cook needs to work into his or her menu and budget
a vegetarian or meatless alternative if it is requested.
Many cooks find that the simplest way to provide for vegetarians is to
serve main meal items separately. For instance, when serving spaghetti
and meatballs, serve noodles with marinara (red and meatless) sauce in
one dish, and serve the meatballs in another dish. Those who do not want
meatballs can have spaghetti with parmesan cheese, and anyone else desiring
meatballs can add them to his or her own plate. If there are enough requests
or an entire group requests a vegetarian alternative, prepare some textured
vegetable protein (TVP) meatballs or a TVP sauce.
Reasons for being a vegetarian
There are many reasons people choose a vegetarian diet or are told to
eat a meatless diet, and everyone in the food service and customer service
industry needs to not only be aware of these needs but be happy and willing
to provide alternative food items.
Some of these reasons include:
- Health (heart disease, cancer, diabetes, etc.)
- Ethical
- Animal rights
- Factory farming
- Religion
- Ecology
- World hunger
- Dislike the taste of meat
- Family or friend influence
- Allergic to meat
- Economics or budget
Common foods that are vegetarian
Many people eat vegetarian or meatless foods without even realizing they
are eliminating meat for a particular meal. Nutritionists have determined
that avoiding meat or animal products one day a week can significantly
improve the health of normal individuals. With the help of the following
foods, people can enjoy a meatless meal once in awhile — pizza, French
fries, salad, carrot sticks, raisins, peanut butter, cottage cheese, macaroni
and cheese, cereal, pasta, bean burritos, pancakes and waffles, grilled
cheese, oatmeal, eggs, ice cream, and milk.
Uncommon foods that are vegetarian
Most non-vegetarians are not interested in trying uncommon foods like
tofu, soybean milk, tempeh, bean sprouts, and some beans, but they could
benefit from the dietary advantages.
Nutrition concerns in the vegetarian diet
The major concern nutritionists have with vegetarians is their intake
of protein — a necessary nutrient for daily living. However, the National
Center for Nutrition and Dietetics of The American Dietetic Association
(216 West Jackson Blvd., Chicago, IL 60606-6995) has recently issued a
nutrition fact sheet on vegetarian diets that states, “Vegetarians do
not need to worry about combining foods as the old ‘complementary protein
theory’ advised. The body will make its own complete protein if a variety
of foods and enough calories are eaten during the day.”
This concept of combining two incomplete proteins, such as beans and
rice, together to form a complete protein is still advisable in general
consideration, especially if the proper variety of foods is not being
eaten.
Food sources for calcium, iron, vitamins B-12 and D are readily available
for vegetarians in plant foods — with studies showing that vegetarians
absorb and retain more calcium from foods than non-vegetarians do. Calcium
can be found in dark, leafy greens such as kale, mustard and collard greens,
bok choy, broccoli, beans, and tofu. Additionally, lacto-vegetarians can
get plenty of calcium from skim milk, nonfat yogurt, and low-fat cheeses.
Iron can be found in dried beans, dark-green vegetables like spinach
and beet greens, dried fruits, prune juice, and fortified breads and cereals.
Nutritionists recommend eating iron-rich foods with vitamin C sources
(citrus fruits or juices, broccoli, tomatoes, green or red pepper) to
help the body absorb the iron from plant sources.
Vitamin B-12 is found in all foods of animal origin including eggs and
dairy products, and an adequate intake of vitamin B-12 is generally not
a concern for vegetarians who eat some dairy products or eggs. Strict
vegetarians or vegans, however, may need to supplement the diet by choosing
a fortified breakfast cereal or by taking a vitamin B-12 (cobalamin) supplement
at no more than 100 percent of the RDA for B-12.
The importance of vitamin B-12 intake is crucial to understand, as its
role in the production of red blood cells and anemia consequences can
affect the body’s ability to create and maintain the oxygen-carrying elements
in the blood.
Nutritionists and doctors agree that anyone interested in embarking on
a new diet of any proportion should consult and work with a licensed nutrition,
dietician, or physician to achieve maximum health and success.
For the camp food service director and cooks, concerns for a healthy
diet and variety of foods offered for all campers, regardless of special
dietary needs or wants, should be exercised with love and willingness
to serve all who come into the dining room.
Originally published in the 2002 September/October
issue of Camping Magazine. |
