Nutrition Guidelines for Food, Beverages

Children who eat school lunches are more likely to consume milk, meats, grains and vegetables than students who bring lunch from home. They also tend to have higher nutrient intakes — both at lunch and over the course of an entire day. We make it a priority to ensure students get nutritious meals that fuel learning and physical activities. The Department serves more than 100,000 meals daily during the school year.

Nutrition Guidelines

The chart below provides an easy reference to the nutrition guidelines for food and beverages sold and served to students on campus. Click here to view the Wellness Guidelines Implementation Checklist. 

Glossary of Terms

Click here to view a glossary of terms related to school food. 

Additional Resources


Note: Do not use to calculate nutrition requirements for beverages.

  • Scratch-made items calculator, click here for the Alliance Product Calculator or click here for SELFNutritionData.


‘Aina Pono Harvest of the Month: Nutrition Information

The Hawaii State Department of Education (HIDOE) continues its efforts to include local agriculture in student meals through its 'Aina Pono Hawai'i State Harvest of the Month program

This May, Hawaii public schools will be featuring fresh Maui-grown pineapples. Click here for more information about the program and to view the Sweet and Sour Pineapple Pork recipe. 

To view the carbohydrate count for the Sweet and Sour Pineapple Pork, click here.

Previous months of the 'Aina Pono Harvest of the Month program featured: 



For 2018-19 school year, the 'Aina Pono Harvest of the Month program will resume in October 2018. Stay tuned for more information. 

This institution is an equal opportunity provider.

Strategic Plan 2017-2020

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