Diabetes Camp

For one summer week, local children and teens with diabetes can experience a sleepaway camp made just for them. Children who go to Diabetes Camp will also gain new skills and knowledge, as well as special friends and memories. Camp organizer Brunilda Cordero, MD, says that the camp is designed to mix fun with learning, and that one of the camp’s goals is to help children take better independent control of their medical condition by the time the camp is over. Dr. Cordero, who is Medical Director of Cape Fear Valley Pediatric Endocrinology, said this is the only camp of its kind in southeastern North Carolina. “One of the results that we have seen is that children who attend the camp see a reduction of almost two points in their A1c hemoglobin test following Diabetes Camp. That’s significant,” Dr. Cordero said. The A1c test indicates a patient’s average level of blood sugar over the past two to three months. “When they go home, they are more able to manage their diabetes independently.” The camp was founded in 2008 and owes much of its funding to an annual Spring Ball and games in the fall that raise money for the camp and allow organizers to keep registration fees affordable for children and families. This year there are 90 slots for campers. “We have received a lot of support from the community,” Dr. Cordero said. “This is something I am so proud of, how our community has contributed. It is a blessing for the children.” After the past two summers were cancelled because of COVID-19, Dr. Cordero said she is looking forward to bringing back the camp in a safe environment. While a COVID-19 vaccination is not required to attend, it is preferred. Dr. Cordero said all parents with children who have underlying conditions, such as diabetes, should talk to their pediatrician about vaccination. The camp always has several doctors, registered nurses, and diabetes educators on site during the camp. “When children are diagnosed and learning to deal with diabetes, nothing pretty comes to mind for them, it’s all dark. But at camp, we teach them diabetes management, when to check their sugar, let them try insulin pumps, give them skills for handling low blood sugars, and at the same time they’re doing fun activities,” Dr. Cordero said. “Even if they’re already skilled at managing their diabetes, it’s a great social event for them.” The camp experience culminates in a talent show on the final night, which Dr. Cordero said is always richly anticipated by the campers. “There are prizes, and everybody is excited,” Dr. Cordero said. “We’ll see the kids practicing and rehearsing at night because they want to win the prize.”

Diabetic-friendly recipes for the whole family

Chicken Fingers

Kids love chicken fingers, and you’ll love knowing this recipe cuts the fat and grease that comes with traditionally fried chicken fingers.

Ingredients:

• 3/4 cup cornmeal
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 egg
• 1 egg white
• 1 lb. boneless, skinless chicken tenderloins

Directions:

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. In a shallow dish, mix together cornmeal, garlic powder, black pepper, and thyme. In another shallow baking dish, whisk together the egg and egg whites. One at a time, dip each chicken strip in the egg mixture and then coat it in the cornmeal mixture before placing on the baking sheet. Bake for 30 minutes or until done (internal temperature of 165 degrees F). Turn chicken pieces over halfway through cooking time.

French “Fries”

Kid-favorite French fries go great with chicken fingers, but they are notoriously unhealthy. Instead, try these “fries” for a healthier side.

Ingredients:

• 8 oz fresh green beans (trimmed)
• 1 egg
• 1 egg white
• 1 dash hot sauce
• 1/2 cup cornmeal
• 1/2 tsp garlic salt
• 1/8 tsp black pepper
• 2 tbsp grated Parmesan cheese

Directions:

Preheat the oven to 425 degrees F. In a shallow dish, whisk together the egg, egg white and hot sauce. In another shallow dish, mix together the remaining ingredients. Dip each green bean in the egg mixture and then lightly coat in the cornmeal mixture. Place the green beans on a baking sheet and bake for 25 minutes, until lightly golden.