Camping in the War Years - reprinted from April 1943 issue of Camping Magazine - Reprint

Meal Planning for Summer Camps in Wartime

The 1940s saw America at war. Camps continued to operate and attempted to give campers a respite from the country's woes. Wartime brought staffing concerns as young male counselors were often called into service. Obtaining food and supplies was also difficult with rationing programs in place.

In 1948, the first ACA camp standards were adopted. The ACA national office moved to Chicago, and Howard Galloway was appointed publisher and editor of Camping Magazine, a position he held until the 1970s.

Adequate meals for children were far from usual even before the war, when food supplies were plentiful. Surveys of the dietaries of many children have shown that the protective foods were often included in insufficient amounts whether the children were living in their own homes, in institutions, or in camps. These foods - milk, vegetables, fruits, eggs, lean meat- are the principal sources of vitamins and minerals as well as other nutrients essential for good growth, good nutrition, and good health.

Now when we are at war and mental and physical vigor are needed as never before, the problem of providing well-balanced meals is complicated by curtailment of certain foods as well as by increased food costs, food rationing, restricted deliveries and labor shortages. Nutritious diets are still possible, however, in spite of these obstacles.

Regarding our present food situation, we are told that with good management there should be enough food to supply everyone with a healthful and well-balanced diet. It will not be possible, however, to get all we want of every kind of food, and our meals will not be so varied and attractive as formerly. Dietaries must be planned with greater care than ever and foods that are plentiful, such as cereals, must be used in larger quantities.

As a guide in planning adequate diets the allowances set up by the Food and Nutrition Board of the National Research Council are generally used. The allowances set up are spoken of as the Yardstick of Good Nutrition. A suggestive guide for meal planning provides possibilities for adjusting meal plans to wartime conditions.

Guide to the Yardstick of Good Nutrition

Milk, the first food listed in the guide, is, fortunately, available and not rationed. A quart a day goes far toward meeting daily needs. Additional milk is advisable when supplies of meat, eggs, and other foods rich in protein are restricted.

Providing vegetables and fruits in liberal amounts is dependent chiefly on availability and cost of fresh ones since quantities of canned goods allowed under the rationing plan are relatively small. A successful garden would take care of these problems. The need for all possible food production is urgent, and gardens pay big returns for the cost and labor involved.

Meat, fish, poultry, and eggs are rich in protein, which is essential for building and repairing body tissues. They also furnish valuable minerals and vitamins. The present demand for protein food makes it necessary to use them economically. Only one serving of food high in protein, other than milk, should be included in the same meal. Meats go further and their flavor is extended by combining them with other foods as in stews, salads, meatloaf, and meat pie. Occasionally foods similar in nutritive value can be used in place of meat. Alternates for meat included dried beans and peas, which are highly nutritious, inexpensive, and low in ration points.

Eggs are usually plentiful and comparatively cheap during the camping season. They can be served many ways as well as used in cooked foods.

Cereal products, always a standby, are assuming even greater importance under wartime conditions. Their abundance will help relieve shortages in other food groups.

Fats are valued for the energy they furnish and for their flavor and staying qualities. Butter, cream, and fortified margarine also furnish vitamin A. Although fats should be used sparingly in wartime when the demand for them is great, a minimum of two tablespoons daily should be provided.

At a time when many foods are available only in limited quantities, when little variety is possible, and waste must be avoided, it is important for the psychological effect as well as for nutrition to serve meals which are as attractive and appetizing as possible. Enjoyment of meals helps prevent waste since food not eaten is food wasted.