Established Recommendation (derived from Table 2-9)

How Revised Food Packages Meet the Established Recommendation

Promote healthy eating early in life.

The packages provide more fiber, vitamin E, and iron through a greater variety of foods.

The revised food packages for participants 2 y of age and older provide moderate amounts of saturated fat, cholesterol, and total fat. Fat-reduced and sodium-reduced (i.e., reduced salt) options are allowed.

Promoting Food Safety

Avoid feeding hard, small, particulate foods up to age 2–3 y to reduce risk of choking.

The revised food packages for infants provide only strained, pureed, or diced commercial baby food or fresh bananas (intended to be mashed) to reduce the risk of choking.

The processed fruit options exclude dried forms for children.

aThe committee considered the potential benefits and consequences of the recommendation not to provide formula during the first month of breastfeeding. On balance, the empirical evidence on the relationship between early use of formula and reduced breastfeeding was considered paramount (Bergevin et al., 1983; Feinstein et al., 1986; Frank et al., 1987; Snell et al., 1992; Caulfield et al., 1998; Chapman et al., 2004).

bFully breast-fed infants do not receive any formula from the WIC program.

cAlthough semisolid foods are not included in the food packages until 6 mo of age, this does not prevent the parents or caregivers from introducing semisolid foods to infants before 6 mo of age.

dCommercial baby food in Food Package II is the form of fruits and vegetables most consistent with the committee’s criteria as applied to older infants, but this does not prevent the family from introducing other forms of fruits and vegetables (e.g., mashed foods from the family table).

eCommercial baby food meats provide iron and zinc with good bioavailability in the form that is most consistent with the committee’s criteria.

DATA SOURCES: Established recommendations are from the American Academy of Pediatrics (AAP, 1992a, 1992b, 1997, 2001a, 2001b, 2004, 2005; Kleinman, 2000); the American Dietetic Associations (ADA, 1999c, 2004); and the World Health Organization (WHO, 2001a, 2002). (See Table 2-9, Chapter 2Nutrient and Food Priorities.)



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