The Quest to Provide “Healthy” Food

In the summer of 2013, staff members of Kanakuk Kamps in Branson, Mo., were confronted with a challenge—the frequency of requests for food that was gluten-free was leading to chaos in the dining hall. A menu traditionally skewed toward calories, carbohydrates, and fats was truly out of sync with a society fighting obesity, a clientele striving to lead a fit lifestyle, and an organizational mantra of good health. Lessons the Kanakuk staff learned on its quest to change the paradigm …

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