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includes acknowledgements, abstract, bibliography, appendix A garden program was developed and run at YMCA Camp Hi Rock with the goal of informing the campers about healthy food choices that will help them improve their lives outside of camp. The camp garden class ran once a day for one hour, five days per week for six out of eight possible weeks. The class incorporated activities such as garden maintenance, food preparation, and nutrition. I also conducted an evaluation of the current food program at the camp in order to make recommendations for beneficial changes. It was found that the average meal has a high caloric value and lacks nutrient density. Overall, campers were eager to participate in the program to make the camp a healthier place, and teach their families what they learned.
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