Kosher dietary laws and children's food preferences: guide to a camp menu plan.

Assessment of the food preferences of Jewish children and experience with the kosher dietary laws facilitated the planning of a summer camp menu. A lengthy list of foods was developed that satisfied the tastes of the campers. Recipes were modified to achieve greater value in the kosher menu. Both the children and the camp administration appreciated seeing the survey results implemented as an eight-week cycle menu. Dietitians have a responsibility to understand the cultural needs and food preferences of those whom they serve. An appreciation of ethnic and religious dietary patterns is essential in menu planning. Knowledge of the laws of kashruth and familiarity with kosher products, traditional Jewish foods, and taste preferences of Jewish children and adults are necessary to the dietitian wishing to please Jewish clientele.