How to credit Hawaiʻi-grown Staples in Child Nutrition Programs
| Product | How to Credit in Child Nutrition Programs | |
| ‘Ulu (Breadfruit) Flour | 16 grams of breadfruit flour can be credited as 1 oz eq grain in baked goods (28 grams, for Group H, of Exhibit A). The SFA should calculate the crediting based on the amount of breadfruit flour in each portion. | |
| ʻUlu (Breadfruit) | 1/2 cup credits as a vegetable in the starchy vegetable subgroup OR 1 oz eq grain. | |
| ʻUala (Sweet Potato) | 1/2 cup credits as a vegetable in the starchy vegetable subgroup OR 1 oz eq grain. | |
| Kalo (Taro) | 1/2 cup credits as a vegetable in the starchy vegetable subgroup OR 1 oz eq grain. | |
| Palaʻai (Squash) | 1/2 cup credits as a vegetable in the red/orange vegetable subgroup OR 1 oz eq grain. | |
The table above reflects crediting guidelines outlined in the 2024 Final Rule – Child Nutrition Programs: Meal Patterns Consistent With the 2020-2025 Dietary Guidelines for Americans. These rules apply to both CACFP and NSLP/SBP Standards.
Purchasing
Watch this video to learn the best ways to source and store prominent Hawaiian staple crops including kalo (taro), ʻuala (sweet potato), palaʻai (squash) and ʻulu (breadfruit) and how to properly credit these crops in CACFP Meals.
*Note: guidelines have changed since the making of this video. For the latest nutrition standards, access the USDA’s School Nutrition Standards webpage or read below.
- Extra veggies may be credited toward fruits at breakfast only, with no subgroup requirements.
- According to the new 2024 USDA final rule (7 CFR 210.10(c)(3)), “In American Samoa, Guam, Hawaii, Puerto Rico, and the U.S. Virgin Islands, and in institutions or facilities in any State that serve primarily American Indian or Alaska Native participants, any vegetable, including vegetables such as breadfruit, prairie turnips, plantains, sweet potatoes, and yams, may be served to meet the grains requirement.”
Preparing Fresh Products
Join Chef Kealoha Domingo in this video to learn how to prepare fresh Hawaiʻi-grown staple crops for CACFP meals and store them properly for food safety.
Cooking Methods
In this video, Chef Kealoha Domingo discusses different cooking methods and dish types that are practical to make with Hawaiʻi-grown staple crops under CACFP guidelines.
