Developing a Smart Snack Recipe for Young Children with Pacific Foods:
Food Science and Human Nutrition 381 Experimental Foods
Fall 2025 | University of Hawai’i Manoa
Objectives
Students were challenged with an experiment to utilize the CHL Smart Snack Recipe Tool and meet the criteria below to develop a nutritious snack recipe for young children in the Pacific region. Teams of 3-4 students were tasked to:
- Use the CHL Smart Snack Recipe Tool to develop a recipe that meets the criteria.
- Use one local ingredient as a significant portion of their recipe (e.g., at least 20% by weight).
- Calculate nutrition information using an appropriate nutrient analysis tool.
- Develop a nutrition facts label.
See the full experiment instructions here.
FSHN 381 Recipes
The students were successful in developing recipes that utilized key Pacific foods: kalo (taro), ʻuala (sweet potato), ʻulu (breadfruit). Based on the students’ calculations, the snack recipes met the majority of the CHL Smart Snack Recipe Tool criteria, especially for calories, sodium, fat, and sugars. According to student feedback, the vitamin and mineral criteria were the most difficult to achieve.
Overall, the recipe activity greatly assisted with student engagement. Dr. Kacie Ho, professor of FSHN 381, shares: “I’ve been teaching this course for 7 years now, and although there are always new challenges with each batch of students, having a connection to a real-world problem tends to be one of the biggest motivating factors for the students. Thanks to you, I saw many of our students engage with the course material and take ownership of their learning and outputs.”
Mahalo to Dr. Ho and the students from FSHN 381 Fall 2025!
Team Kalo: Kalo Brownies
Developed by: Reggie, Julia, Tala, and Franky
Team ‘Ulu: ‘Ulu Granola Bars
Developed by: Reggie, Julia, Tala, and Franky
Acknowledgements
FSHN 381 Fall 2025 Professor: Dr. Kacie Ho
CHL Center and Hawaiʻi ‘Ulu Cooperative