FAQs
Here are answers to some frequently asked questions:
- What if I can’t find the food I’m looking for?
The foods listed under the Search and Browse tabs are featured foods. We have taken photos and researched the common names used for these particular foods. For some, scientific names are also available. This list of featured foods will grow as the website continues to be developed. If the food you are searching for isn’t a featured food, try looking for it under the Learn tab. There, you can register for the My Diet feature, which uses a larger database from which all of our nutrient analysis information is derived. If you can’t find the specific food item you are looking for in the My Diet database, select the food that is most similar. For foods with several ingredients (e.g. sandwiches), you may need to list the ingredients separately. - Will there be more recipes?
This website will continue to grow in the future. We will be adding more recipes with pictures and nutrient analysis on an ongoing basis. - Where does the nutrient analysis information come from?
The University of Hawai’i Cancer Center (UHCC) maintains a database of foods frequently consumed in Hawaii, as well as foods collected as part of research from throughout the Pacific region. This database evolves as more foods are identified for nutrient analysis.
The nutrient content of the foods found on the website is obtained by various methods. Many nutrient values are from the USDA Standard Reference. When available and applicable, nutrient values were obtained through laboratory analysis done at UHCC, University of Hawaii College of Tropical Agriculture and Human Resources(CTAHR), or another food analysis laboratory. Other food analysis is taken directly from the USDA Nutrient Database. For local recipes or foods, the nutrient content is calculated from the ingredients and cooking methods most commonly used to prepare the food. For example, the nutrient content for haupia is calculated based on the proportions of the ingredients (coconut milk, sugar, cornstarch) in haupia. For cooked food items, a moisture change factor (the recipe yield) allows us to modify the weight of the final recipe to account for moisture loss or gain due to cooking.
The nutrient information provided is a reliable general estimate; it is not intended to meet the specific needs of people with special diet requirements, who should consult with a credentialed nutrition expert and/or licensed healthcare professional. - Who is the site sponsor or source?
This site is a collaborative effort of the University of Hawai‘i at Manoa’s College of Tropical Agriculture and Human Resources and the University of Hawai’i Cancer Center. For more information, click on about us at the bottom of the homepage.