National Academies Press: OpenBook

WIC Food Packages: Time for a Change (2006)

Chapter: Appendix B Nutrient Profiles of Current and Revised Food Packages

« Previous: Appendix A Comparison of Current and Revised Food Packages
Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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B
NUTRIENT PROFILES OF CURRENT AND REVISED FOOD PACKAGES

INTRODUCTION

For the analyses presented in this report, the committee conducted detailed analyses of the nutrient content of the current and revised WIC food packages. Many of the details are presented in here in Appendix B. Additional details are presented in Appendix ECost Calculations. Specifically, details of the assumptions used in both the nutrient and cost analyses of the food packages are presented in Tables E-1 and E-2.

The following is a list of the tables presented here in Appendix B.

Table B-1

 

Specifications for Foods in the Revised Food Packages,

 

218

Table B-2

 

Nutrient Analysis of Current and Revised Food Packages Using NDS-R

 

 

A

 

Elements,

 

226

B

 

Fat-Soluble Vitamins,

 

228

C

 

Water-Soluble Vitamins,

 

230

D

 

Macronutrients, Fiber, Phytate, and Cholesterol,

 

232

E

 

Fats,

 

234

Table B-3

 

Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17)

 

 

A

 

Elements,

 

236

B

 

Fat-Soluble Vitamins,

 

238

C

 

Water-Soluble Vitamins,

 

240

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

D

 

Macronutrients, Fiber, Phytate, and Cholesterol,

 

242

E

 

Fats,

 

244

Table B-4

 

Comparison of Food Items Used in Nutrient Analyses from Two Databases,

 

246

Table B-5

 

Comparison of Current and Revised Food Packages with Regard to Nutrients Offered

 

 

A

 

Nutrients of Concern with Regard to Inadequate Intake,

 

252

B

 

Nutrients of Concern with Regard to Excessive Intake,

 

256

C

 

Nutrients and Ingredients to Limit in the Diet,

 

260

Table B-6

 

Substitutions for Various Volumes of Formula Concentrate—Easy Reference Guide,

 

262

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-1 Specifications for Foods in the Revised Food Packages

Category / Food

Package Number and Participant Description

Allowable Foods and Minimum Requirements

Infant Foods

Infant formula

I-FF, II-FF

Infants, fully formulafed, 0–11.9 mo

I-BF/FF-B, II-BF/FF

Infants, partially breastfed, 4–11.9 mo

No change from current specifications.

All allowed infant formulas must meet the definitions and requirements for an infant formula as regulated by FDA: Federal Food, Drug, and Cosmetic Act, definitions [21 USC § 321(z)]; requirements [21 CFR § 106 and §107]; and any updates of these regulations.

The iron fortification level must be 10 mg per liter of formula (as prepared for consumption as directed on the container).

Liquid concentrate, powdered, or ready-to-feed forms of formula are allowed.a

Infant formula, powdered

I-BF/FF-A

Infants, partially breastfed, 1–3.9 mo

Only powdered formula is allowed (except when powdered formula is contraindicated).b

Infant formula, powdered

I-BF

Infants, fully breast-fed

Allowed only during the first month after birth under special conditions. Only powdered formula is allowed (except when powdered formula is contraindicated).b

Baby food fruits and vegetables

II

Infants, 6–11.9 mo

Commercial baby food fruits and vegetables without added sugars, starches, or salt (i.e., sodium). Texture may range from strained through diced.

Fresh banana may replace up to 16 oz of baby food fruit (e.g., 4 4-oz jars per month) at a rate of 1 lb of bananas per 8 oz of baby food fruit.

Infant cereal

II

Infants, 6–11.9 mo

No change from current specifications.

Infant cereal, instant (must conform to USDA commercial item description A-A-20022B and any updates of these regulations)

Must contain a minimum of 45 mg of iron per 100 g of dry cereal.

Infant cereals containing infant formula, milk, fruit, or other noncereal ingredients are not allowed.

Baby food meat

II-BF

Infants, fully breast-fed, 6–11.9 mo

Single major ingredient, commercial baby food meat without added sugars, starches, vegetables, or salt (i.e., sodium). Broth (unsalted; that is,

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Category / Food

Package Number and Participant Description

Allowable Foods and Minimum Requirements

 

 

without added sodium) may be an ingredient. Texture may range from pureed through diced.

Fruits and Vegetables

Juice

IV, V, VI, VII

Children and women

No change from current specifications.

Must be pasteurized 100% unsweetened fruit juice (must conform to FDA standard of identity [21 CFR § 146] and any updates of these regulations) or vegetable juice (must conform to FDA standard of identity [21 CFR § 156] and any updates of these regulations) and contain at least 30 mg of vitamin C per 100 mL of juice. Juices that are fortified with other nutrients may be allowed at the state agency’s option. Juice may be fresh, from concentrate, frozen, canned, or shelf-stable.

Vegetable juice may be regular or lower in sodium.c

Fresh fruits and vegetables

IV, V, VI, VII

Children and women

Any variety of fresh whole or cut fruit without added sugars.

Any fresh whole or cut vegetable except white potatoes (orange yams and sweet potatoes are allowed); without added sugars, fats, or oils.

Processed fruits and vegetablesd

IV, V, VI, VII Children and women

Any variety of cannede fruits (must conform to FDA standard of identity [21 CFR § 145] and any updates of these regulations); juice pack or water pack without added sugars. Any variety of frozen fruits without added sugars.

Any variety of cannede or frozen vegetables (must conform to FDA standard of identity [21 CFR § 155] and any updates of these regulations) except white potatoes (orange yams and sweet potatoes are allowed); without added sugars, fats, or oils. May be regular or lower in sodium.c Excludes soups, condiments such as catsup, pickles, and olives.

 

V, VI, VII Women

Any type of dried fruits without added sugars, fats, oils, or salt (i.e., sodium).

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Category / Food

Package Number and Participant Description

Allowable Foods and Minimum Requirements

Milk and Alternatives

Milk

IV-A

Children, 1–1.9 y

Similar in types and forms under current specification, except that only whole milk (not less that 3.25% milk fat) is allowed.

Cow’s milk (must conform to FDA standard of identity [21 CFR § 131.110]; USDA commercial item description A-A-20338; and any updates of these regulations) or goat’s milk, pasteurized fluid whole milk, finished milk contains at least 400 IU (ca. 10 mcg) of vitamin D per quart of milk or reconstituted milk. May be fluid, shelf-stable, evaporated (21 CFR § 131.130; A-A-20072B), or dried (i.e., powdered) (21 CFR § 131.147).

Lactose-reduced milk (must conform to FDA standard of identity [21 CFR § 184.1387 or § 184.1388] and any updates of these regulations) (i.e., must contain at least 70% less lactose than regular milk) is allowed.

Buttermilk (must conform to FDA standard of identity for cultured milk [21 CFR § 131.112—cultured buttermilk, kefir cultured milk, acidophilus cultured milk] and any updates of these regulations) may be allowed at the state agency’s option.

 

IV-B, V, VI, VII

Children (≥ 2 y) and women (adolescent and adult)

Similar in types and forms under current specification, except that no more than 2% milk fat allowed.

Cow’s milk (must conform to FDA standard of identity [21 CFR § 131.110]; USDA commercial item description A-A-20338; and any updates of these regulations) or goat’s milk, pasteurized fluid fat-reduced milk (i.e., reduced-fat milk [2% or less milk fat]; lowfat milk [1% or less milk fat]; or nonfat milk [skim milk]), finished milk contains at least 400 IU (ca. 10 mcg) of vitamin D and 2,000 IU (ca. 600 mcg) vitamin A per quart of milk or reconstituted milk. May be fluid, shelf-stable, evaporated [21 CFR § 131.130; A-A-20072B], or

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Category / Food

Package Number and Participant Description

Allowable Foods and Minimum Requirements

 

 

powdered (i.e., dry whole milk) [21 CFR § 131.127].

Milk includes lactose-reduced milk and buttermilk as above except no more than 2% milk fat.

Cheese

IV, V, VI, VII

Children and women

No change from current specifications.

Domestic cheese (must conform to FDA standard of identity [21 CFR § 133] and any updates of these regulations); brick, cheddar, colby, jack, monterey, mozzarella, muenster, pasteurized processed American, provolone, Swiss, or blends of any of these cheeses are allowed.

Allowed cheeses may be regular or reduced in content of fat, cholesterol, or sodium—that is, labeled low, free, reduced, less, or light in any of these nutrients.c

Yogurt, fat-reduced

IV, V, VI, VII

Children and women

Yogurt (must conform to FDA standard of identity [21 CFR § 131.200] and any updates of these regulations; reduced-fat [FDA, 1998; that is, no more than 2% milk fat], low-fat [21 CFR § 131.203; FDA, 1998; that is, no more than 1% milk fat], or nonfat [21 CFR § 131.206; that is, less than 0.5% milk fat]); plain or flavored with ≤ 17 g of total sugars per 100 g yogurt.

May contain low-calorie sweetener (i.e., sugar substitutes) approved by the FDA.

Yogurts that are fortified with vitamin D, vitamin A, and other nutrients may be allowed at the state agency’s option.f

Soy beverage

V, VI, VII

Women

Soy beverage (sometimes referred to as “soy milk”) must be fortified to contain nutrients in amounts similar to cow’s milk. Specifications are to include at least 300 mg calcium and 120 IU (ca. 3 mcg) vitamin D per 8 fl oz. Soy beverages typically contain no cholesterol and are low in saturated fat.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Category / Food

Package Number and Participant Description

Allowable Foods and Minimum Requirements

Tofu

Women

Calcium-set tofu (prepared with only calcium salts [e.g., calcium sulfate]). May not contain added fats, oils, or sodium.

Grains

Cereal

IV, V, VI, VII

Children and women

Ready-to-eat cereals and hot cereals (must conform to FDA standard of identity—21 CFR § 170.3[n][4]); USDA commercial item description A-A-20000B (for ready-to-eat cereals); and any updates of these regulations]:

  • contain a minimum of 28 mg iron per 100 g dry cereal;

  • contain 21.2 g sucrose and other sugars per 100 g dry cereal ( 6 g per dry oz); and

  • meet labeling requirements for making a health claim as a “whole-grain food with moderate fat content” (see CFSAN, 1999, 2003b):

–contain a minimum of 51% whole grains—a minimum of 51% of the grain in the product must be whole grains—using dietary fiber as the indicator;

–meet the regulatory definitions for “low saturated fat” (≤ 1 g saturated fat per RACC) and “low cholesterol” (≤ 20 mg cholesterol per RACC);

–bear quantitative trans fat labeling; and

–contain ≤ 6.5 g total fat per RACC and ≤ 0.5 g trans fat per RACC.

Instant-, quick- and regular-cooking forms are allowed.

Whole grain bread

IV, V, VII

Children and women except nonbreastfeeding

Whole wheat bread (must conform to FDA standard of identity [21 CFR § 136.180] and any updates of these postpartum women regulations)

or

Bread must meet labeling requirements for making a health claim as a “whole-grain food with moderate fat content” (see CFSAN, 1999, 2003b):

  • contain a minimum of 51% whole grains—a minimum of 51% of the grain in the product must be whole grains—using dietary fiber as a marker;

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Category / Food

Package Number and Participant Description

Allowable Foods and Minimum Requirements

 

 

 

  • meet the regulatory definitions for “low saturated fat” (≤ 1 g saturated fat per RACC) and “low cholesterol” (≤ 20 mg cholesterol per RACC);

  • bear quantitative trans fat labeling; and

  • contain ≤ 6.5 g total fat per RACC and ≤ 0.5 g trans fat per RACC.

Other whole grains

IV, V, VII

Children and women except non-breastfeeding postpartum women

Brown rice, bulgur, oatmeal, whole-grain barley without added sugars, fats, oils, or salt (i.e., sodium). May be instant-, quick-, or regular-cooking.

Soft corn or whole wheat tortillas without added fats or oils may be allowed at the state agency’s option.

Meat and Alternatives

Eggs

IV, V, VI, VII

Children and women

Fresh shell domestic hens’ eggs (no standard of identity has been established [21 CFR § 160.100]) or dried eggs (must confirm to FDA standard of identity [21 CFR § 160.105] and any updates of these regulations) made from whole eggs (liquid or shell eggs) that have been pasteurized and dried. No change from current specifications.

Hard boiled eggs, where readily available in small quantities, may be provided for participants with limited cooking facilities.

Fish

VII

Woman, fully breastfeeding

Canned only:

  • light tuna (no white tuna or albacore) (must conform to FDA standard of identity [21 CFR § 161.190]; USDA commercial item description A-A-20155C; and any updates of these regulations);

  • salmon (bones, if any, must be soft and friable) (must conform to FDA standard of identity [21 CFR § 161.170]; USDA commercial item description A-A-20158D; and any updates of these regulations); and

  • other varieties of fish that do not pose a mercury hazard (≤ 1.0 ppm, the standard set for tuna [USDA commercial item description A-A-20155C] as amended by

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Category / Food

Package Number and Participant Description

Allowable Foods and Minimum Requirements

 

 

additional standards such as EPA’s stricter Tissue Residue Criterion of ≤ 0.3 ppm for freshwater and estuarine fish [EPA, 2001]) as identified by advisories from the FDA and EPA.

May be packed in water or oil. May be regular or lower in sodium content.c

Dry beans (legumes)

IV, V, VI, VII

Children and women

Any type of mature dry beans, peas, or lentils in dry-packaged (i.e., dried) or cannede forms.g Examples include but are not limited to black beans (“turtle beans”), blackeye peas (cowpeas of the blackeye variety, “cow beans”), garbanzo beans (chickpeas), great northern beans, kidney beans, lima beans (“butter beans”), pinto beans, soybeans, split peas, and lentils. All categories exclude soups. May not contain added sugars, fats, or oils. Canned legumes may be regular or lower in sodium content.c

Baked beans may be provided for participants with limited cooking facilities.

Peanut butter

IV, V, VI, VII

Children and women

No change from current specifications.

Peanut butter (must conform to FDA standard of identity [21 CFR §164.150]; USDA commercial item description A-A-20328; and any updates of these regulations); creamy or chunky, regular or reduced fat, salted or unsaltedc forms are allowed.

Additional Foods for Food Package III

Exempt infant formula

III

Infants, children, and women with special dietary needs

Must meet the requirements for an exempt infant formula as regulated by FDA: Federal Food, Drug, and Cosmetic Act, definitions (21 USC § 350[a][h]; 21 CFR § 107.3); requirements (21 CFR § 106 and § 107); and any updates of these regulations.

Medical foods

III

Infants, children, and women with special dietary needs

Certain enteral products that are specifically formulated to provide nutritional support for individuals with a diagnosed medical condition, allowable when the use of conventional foods is precluded, restricted, or inadequate.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

aFollowing the current practice (see Table 1-1Current WIC Food Packages), the revised maximum monthly allowances for infant formula are listed as fl oz of the liquid concentrate form (see Table 4-1Revised WIC Food Packages). In converting a maximum monthly allowance for formula to powdered or ready-to-feed forms, the committee’s recommendations for rounding to whole cans may vary from current practice if only rounding up to whole cans was used. For details, see Table B-6Substitution Rates for Various Volumes of Formula Concentrate.

bAn example of when powdered formula is contraindicated is any situation in which water quality is compromised.

cAny of the following lower sodium forms are allowable: (Adapted from FDA website [Kurtzweil, 1995].)

Sodium-free—less than 5 mg sodium per serving;

Very low sodium—35 mg sodium or less per serving or, if the serving is 30 g or less or 2 tablespoons or less, 35 mg sodium or less per 50 g of the food;

Low-sodium—140 mg sodium or less per serving or, if the serving is 30 g or less or 2 tablespoons or less, 140 mg sodium or less per 50 g of the food;

Light in sodium—at least 50 percent less sodium per serving than average reference amount for same food with no sodium reduction;

Lightly salted—at least 50 percent less sodium per serving than reference amount (If the food is not “low in sodium,” the statement “not a low-sodium food” must appear on the same panel as the Nutrition Facts panel.); and

Reduced or less sodium—at least 25 percent less sodium per serving than reference food.

dProcessed fruits and vegetables can be substituted for fresh produce on the basis of equivalent numbers of servings. The committee’s calculations were based on information in USDA’s Food Buying Guide for Child Nutrition Programs (FNS, 1884a, 1984b). For women, 140 oz of canned fruit plus 140 oz of canned vegetables would be approximately equivalent to $10 fresh fruits and vegetables; for children, 110 oz of canned fruit plus 110 oz of canned vegetables would be approximately equivalent to $8 fresh fruits and vegetables.

eFor the purposes of this specifications table, the term canned refers to processed food items in cans or other shelf-stable containers.

fAs more brands of fortified yogurt appear in the market, state agencies may decide to increase the total amount of yogurt that can be substituted for milk.

gCanned legumes could substitute for dried legumes at the rate or 64 oz of canned beans for 1 lb dried beans. The equivalence of 64 oz of canned beans for 1 lb dried beans was calculated using several methods. One method used the following conversion factors: 1 lb of dried beans = 6 cups of cooked beans (drained); and 1 15-oz can of beans (mature legumes) = 1 1/2 cups cooked beans (drained) (American Dry Bean Board, 2004). Thus, 1 lb of dried beans = 4 15-oz cans of beans (60 oz). Common can sizes for legumes currently on the market ranged from 15 to 16 oz; the equivalence was raised from 60 oz to 64 oz of canned beans for 1 lb dried beans to allow a participant to obtain 4 16-cans per month.

NOTES: BF = fully breast-fed (i.e., the infant receives no formula through the WIC program); BF/FF = partially breast-fed (i.e., the infant is breast-fed but receives some formula through the WIC program); ca. = calculated amount; CFR = Code of Federal Regulations; DHHS = U.S. Department of Health and Human Services; EPA = U.S. Environmental Protection Agency; FDA = U.S. Food and Drug Administration; FF = fully formula-fed; IU = International Units; mL = milliliter; RACC = reference amounts customarily consumed per eating occasion, defined in 21 CFR § 101.12; USC = U.S. Code; USDA = U.S. Department of Agriculture.

DATA SOURCES: CFR (U.S. Congress, 2004b); CFSAN (CFSAN, 1999, 2003b); USDA commercial item descriptions (USDA, 2005); FDA Standards of Identity (FDA, 2005); USC (U.S. Congress, 2005).

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-2A Nutrient Analysis of Current and Revised Food Packages Using NDS-R,a Elements

 

Dietary Component

 

Calcium (mg/d)

Iron (mg/d)

Zinc (mg/d)

Current Food Package I (0–3.9 mo)

417

9.5

4.9

Revised Food Package I-FF-A (0–3.9 mo)

417

9.5

4.9

Change from current package

0

0

0

Current Food Package II (4–5.9 mo)

555

19.6

6.4

Revised Food Package I-FF-B (4–5.9 mo)

457

10.4

5.4

Change from current package

–98

–9.2

–1.0

Current Food Package II (6–11.9 mo)

555

19.6

6.4

Revised Food Package II-FF (6–11.9 mo)

475

17.6

5.4

Change from current package

–80

–2.0

–1.0

Current Food Package II, breast-fedb

138

10.1

1.5

Revised Food Package II-BF (6–11.9 mo)

202

11.4

3.3

Change from current package

+64

+1.3

+1.8

Current Food Package IV (1–4.9 y)

1,219

13.8

9.3

Revised Food Package IV-A (1–1.9 y)

1,084

15.4

10.5

Change from current package

–135

+1.6

+1.2

Revised Food Package IV-B (2–4.9 y)

1,085

15.5

10.7

Change from current package

–134

+1.7

+1.4

Current Food Package V

1,374

13.9

9.9

Revised Food Package V

1,341

16.9

11.8

Change from current package

–33

+3.0

+1.9

Current Food Package VI

1,199

13.0

8.8

Revised Food Package VI

1,063

15.4

10.0

Change from current package

–136

+2.4

+1.2

Current Food Package VII

1,494

15.3

11.1

Revised Food Package VII

1,538

17.7

12.9

Change from current package

+44

+2.4

+1.8

NOTES: The sodium content of the revised food packages was increased when the processed option (i.e., canned fruits and vegetables as described in Tables B-4 and E-2) was substituted for fresh produce; using canned vegetables, the sodium content increased by 27% for Food Package IV, 32% for Food Package V, 48% for Food Package VI, and 24% for Food Package VII. See notes for Tables B-2A through B-2E following Table B-2E.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Selenium (mcg/d)

Magnesium (mg/d)

Phosphorus (mg/d)

Sodium (mg/d)

Potassium (mg/d)

13.3

45

262

145

567

13.3

45

262

145

567

0

0

0

0

0

16.0

81

359

175

858

14.6

49

287

159

622

–1.4

–32

–72

–16

–236

16.0

81

359

175

858

13.2

79

312

144

788

–2.8

–2

–47

–31

–70

2.7

36

97

29

290

10.0

67

209

71

642

7.3

+31

+112

+42

+352

38.7

158

969

875

1,683

35.4

192

803

791

1,522

–3.3

+34

–166

–84

–161

36.6

187

819

796

1,533

–2.1

+29

–150

–79

–150

41.6

173

1,093

940

1,883

38.5

232

1,023

848

2,026

–3.1

+59

–70

–92

+143

37.5

127

898

829

1,393

26.5

159

722

571

1,463

–11.0

+32

–176

–258

+70

64.5

215

1,302

1,198

2,237

68.0

255

1,267

1,033

2,235

–3.5

+40

–35

–165

–2

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-2B Nutrient Analysis of Current and Revised Food Packages Using NDS-R,a Fat-Soluble Vitamins

 

Dietary Component

 

Vitamin A (mcg RAE/d)

Retinol (mcg/d)

Vitamin D (mcg/d)

Current Food Package I (0–3.9 mo)

424

413

7.8

Revised Food Package I-FF-A (0–3.9 mo)

424

413

7.8

Change from current package

0

0

0

Current Food Package II (4–5.9 mo)

426

413

7.8

Revised Food Package I-FF-B (4–5.9 mo)

465

453

8.6

Change from current package

+39

+40

+0.8

Current Food Package II (6–11.9 mo)

426

413

7.8

Revised Food Package II-FF (6–11.9 mo)

467

320

6.0

Change from current package

+41

–93

–1.8

Current Food Package II, breast-fedb

3

0

0.0

Revised Food Package II-BF (6–11.9 mo)

274

1

0.1

Change from current package

+271

+1

+0.1

Current Food Package IV (1–4.9 y)

612

596

7.5

Revised Food Package IV-A (1–1.9 y)

573

345

5.5

Change from current package

–39

–251

–2.0

Revised Food Package IV-B (2–4.9 y)

681

455

5.6

Change from current package

+69

–141

–1.9

Current Food Package V

680

663

8.9

Revised Food Package V

833

552

7.3

Change from current package

+153

–111

–1.6

Current Food Package VI

609

596

7.5

Revised Food Package VI

734

455

5.6

Change from current package

+125

–141

–1.9

Current Food Package VII

971

701

10.1

Revised Food Package VII

945

662

10.3

Change from current package

–26

–39

+0.2

See notes for Tables B-2A through B-2E following Table B-2E.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Vitamin E (mg AT/d)

Vitamin E (mg ATE/d)

5.8

8.1

5.8

8.1

0

0

6.4

9.2

6.4

8.9

0

–0.3

6.4

9.2

5.6

8.0

–0.8

–1.2

0.5

1.1

1.8

2.4

+1.3

+1.3

4.8

8.3

6.9

12.7

+2.1

+4.4

6.6

12.4

+1.8

+4.1

4.8

8.3

8.3

15.3

+3.5

+7.0

3.9

7.3

7.1

13.6

+3.2

+6.3

6.0

9.7

9.0

16.1

+3.0

+6.4

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-2C Nutrient Analysis of Current and Revised Food Packages Using NDS-R,a Water-Soluble Vitamins

 

Dietary Component

 

Vitamin C (mg/d)

Thiamin (mg/d)

Riboflavin (mg/d)

Current Food Package I (0–3.9 mo)

58.5

0.45

0.76

Revised Food Package I-FF-A (0–3.9 mo)

58.5

0.45

0.76

Change from current package

0

0

0

Current Food Package II (4–5.9 mo)

82.7

0.78

1.17

Revised Food Package I-FF-B (4–5.9 mo)

64.2

0.49

0.83

Change from current package

–18.5

–0.29

–0.34

Current Food Package II (6–11.9 mo)

82.7

0.78

1.17

Revised Food Package II-FF (6–11.9 mo)

52.1

0.69

1.03

Change from current package

–30.6

–0.09

–0.14

Current Food Package II, breast-fedb

24.2

0.33

0.41

Revised Food Package II-BF (6–11.9 mo)

13.2

0.38

0.59

Change from current package

–11.0

+0.05

+0.18

Current Food Package IV (1–4.9 y)

116.4

1.04

2.08

Revised Food Package IV-A (1–1.9 y)

85.2

1.20

1.90

Change from current package

–31.2

+0.16

–0.18

Revised Food Package IV-B (2–4.9 y)

84.5

1.20

1.91

Change from current package

–31.9

+0.16

–0.17

Current Food Package V

117.5

1.09

2.30

Revised Food Package V

98.3

1.28

2.19

Change from current package

–19.2

+0.19

–0.11

Current Food Package VI

84.4

0.96

2.05

Revised Food Package VI

80.9

1.10

1.82

Change from current package

–3.5

+0.14

–0.23

Current Food Package VII

135.1

1.18

2.42

Revised Food Package VII

98.8

1.33

2.48

Change from current package

–36.3

+0.15

+0.06

See notes for Tables B-2A through B-2E following Table B-2E.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Niacin (mg/d)

Vitamin B6 (mg/d)

Vitamin B12 (mcg/d)

Folate (mcg DFE/d)

5.3

0.32

1.49

124

5.3

0.32

1.49

124

0

0

0

0

8.3

0.51

1.54

126

5.8

0.35

1.64

135

–2.5

–0.16

+0.10

+9

8.3

0.51

1.54

126

7.5

0.46

1.20

113

–0.8

–0.05

–0.34

–13

3.0

0.18

0.05

3

5.8

0.36

0.99

34

+2.8

+0.18

+0.94

+31

10.3

1.31

5.56

494

13.7

1.63

4.89

512

+3.4

+0.32

–0.67

+18

13.7

1.62

5.09

512

+3.4

+0.31

–0.47

+18

10.4

1.36

6.07

500

15.0

1.79

6.34

571

+4.6

+0.43

+0.27

+71

9.0

1.21

5.56

439

12.7

1.57

5.40

506

+3.7

+0.36

–0.16

+67

15.1

1.56

6.88

551

18.4

1.93

7.89

587

+3.3

+0.37

+1.01

+36

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-2D Nutrient Analysis of Current and Revised Food Packages Using NDS-R,a Macronutrients, Fiber, Phytate, and Cholesterol

 

Dietary Component

 

Food Energy (kcal/d)

Protein (g/d)

Protein (% of energy)

Current Food Package I (0–3.9 mo)

529

11.2

8.5

Revised Food Package I-FF-A (0–3.9 mo)

529

11.2

8.5

Change from current package

0

0

0

Current Food Package II (4–5.9 mo)

663

13.3

8.0

Revised Food Package I-FF-B (4–5.9 mo)

581

12.3

8.5

Change from current package

–82

–1.0

+0.5

Current Food Package II (6–11.9 mo)

663

13.3

8.0

Revised Food Package II-FF (6–11.9 mo)

547

11.4

7.8

Change from current package

–116

–1.9

–0.2

Current Food Package II, breast-fedb

134

2.1

6.1

Revised Food Package II-BF (6–11.9 mo)

257

11.7

16.3

Change from current package

+123

+9.6

+10.2

Current Food Package IV (1–4.9 y)

797

41.2

21.3

Revised Food Package IV-A (1–1.9 y)

753

31.9

17.4

Change from current package

–44

–9.3

–3.9

Revised Food Package IV-B (2–4.9 y)

668

32.1

19.9

Change from current package

–129

–9.1

–1.4

Current Food Package V

858

45.5

21.9

Revised Food Package V

823

42.4

21.2

Change from current package

–35

–3.1

+0.7

Current Food Package VI

676

37.0

22.5

Revised Food Package VI

577

29.5

19.6

Change from current package

–99

–7.5

–2.9

Current Food Package VII

1,061

60.1

23.3

Revised Food Package VII

981

58.1

24.4

Change from current package

–80

+2.0

+1.1

See notes for Tables B-2A through B-2E following Table B-2E.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Carbohydrate (g/d)

Carbohydrate (% of energy)

Fiber (g/d)

Phytic Acid (mg/d)

Cholesterol (mg/d)

57.8

43.6

<0.1

<1

6

57.8

43.6

<0.1

<1

6

0

0

0

0

0

86.4

52.1

0.3

44

6

63.4

43.6

<0.1

<1

7

–23.0

–8.5

–0.3

–44

+1

86.4

52.1

0.3

44

6

73.9

54.3

2.4

62

5

–12.5

+2.2

+2.1

+18

–1

28.7

85.7

0.3

44

<1

43.1

67.9

5.1

80

30

+14.4

–17.8

+4.8

+36

+30

95.5

49.6

6.0

303

279

102.3

55.0

10.6

534

156

+6.8

+5.4

+4.6

+231

–123

102.8

62.6

10.6

534

113

+7.3

+13.0

+4.6

+231

–166

101.6

49.0

4.6

303

288

117.8

57.3

12.5

705

118

+16.2

+8.3

+7.9

+402

–170

78.3

47.1

2.6

156

279

84.4

64.3

9.0

462

111

+6.1

+17.2

+6.4

+306

–168

116.2

44.4

7.3

453

307

121.6

49.6

12.6

710

227

+5.4

+5.2

+5.3

+257

–80

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-2E Nutrient Analysis of Current and Revised Food Packages Using NDS-R,a Fats

 

Dietary Component

 

Total Fat (g/d)

Total Fat (% of energy)

Saturated Fat (% of energy)

Current Food Package I (0–3.9 mo)

28.2

48.0

19.4

Revised Food Package I-FF-A (0–3.9 mo)

28.2

48.0

19.4

Change from current package

0

0

0

Current Food Package II (4–5.9 mo)

29.3

39.7

15.8

Revised Food Package I-FF-B (4–5.9 mo)

31.0

48.0

19.4

Change from current package

+1.7

+8.3

+3.6

Current Food Package II (6–11.9 mo)

29.3

39.7

15.8

Revised Food Package II-FF (6–11.9 mo)

23.0

37.7

15.0

Change from current package

–6.3

–2.0

–0.8

Current Food Package II, breast-fedb

1.0

6.9

1.6

Revised Food Package II-BF (6–11.9 mo)

4.6

15.4

4.7

Change from current package

+3.6

+8.5

+3.1

Current Food Package IV (1–4.9 y)

29.2

30.6

15.6

Revised Food Package IV-A (1–1.9 y)

27.0

31.3

15.7

Change from current package

–2.2

+0.7

+0.1

Revised Food Package IV-B (2–4.9 y)

16.7

20.8

8.5

Change from current package

–12.5

–9.8

–7.1

Current Food Package V

31.3

30.4

15.8

Revised Food Package V

23.4

25.1

8.7

Change from current package

–7.9

–5.3

–7.1

Current Food Package VI

24.7

31.4

17.2

Revised Food Package VI

16.0

18.7

7.9

Change from current package

–8.7

–12.7

–9.3

Current Food Package VII

41.4

33.8

16.1

Revised Food Package VII

32.0

28.7

10.0

Change from current package

–9.4

–5.1

–6.1

NOTES FOR TABLES B-2A THROUGH B-2E: AT = (alpha)-tocopherol; ATE = (alpha)-tocopherol equivalents; BF = fully breast-fed; BF/FF = partially breast-fed; DFE = dietary folate equivalents (1 DFE = 1 mcg food folate = 0.6 mcg of folic acid from fortified food or as a supplement consumed with food = 0.5 mcg of a supplement taken on an empty stomach); FF = fully formula-fed; RAE = retinol activity equivalents.

aThe primary nutrient analysis for this report (Tables B-2A through B-2E) used Nutrition Data System for Research software version 5.0/35 (2004) developed by the Nutrition Coordinating Center (NCC), University of Minnesota, Minneapolis, MN (Schakel et al., 1988, 1997; Schakel, 2001). A secondary nutrient analysis was prepared using the USDA Nutrient Database for Standard Reference (SR-17) (NDL, 2004) (Tables B-3A through B-3E). The analysis using SR-17 is presented only here in Appendix B.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Fatty Acids

Saturated (g/d)

Monounsaturated (g/d)

Polyunsaturated (g/d)

n-6 / n-3c (g/d)

Transd (g/d)

11.5

10.5

5.7

5.1 / 0.52

0.02

11.5

10.5

5.7

5.1 / 0.52

0.02

0

0

0

0/0

0

11.7

10.7

6.0

5.4 / 0.57

0.02

12.6

11.5

6.2

5.6 / 0.57

0.02

+0.9

+0.8

+0.2

+0.2 / 0

0

11.7

10.7

6.0

5.4 / 0.57

0.02

9.1

8.4

4.8

4.3 / 0.47

0.02

–2.6

–2.3

–1.2

–1.1 / –0.10

0

0.2

0.2

0.4

0.1 / 0.05

<0.01

1.4

1.6

0.9

0.1 / 0.11

0.14

+1.2

+1.4

+0.5

0 /+ 0.06

+0.14

13.8

10.0

2.9

2.5 / 0.28

0.59

13.1

8.8

3.0

2.6 / 0.35

0.69

–0.7

–1.2

+0.1

+0.1 / +0.07

+0.10

6.3

6.2

2.6

2.4 / 0.16

0.42

–7.5

–3.8

–0.3

–0.1 / –0.12

–0.17

15.1

10.8

3.0

2.6 / 0.31

0.66

7.9

8.7

4.6

4.3 / 0.30

0.45

–7.2

–2.1

+1.6

+1.7 / –0.01

–0.21

12.9

8.0

1.6

1.3 / 0.26

0.53

5.9

5.8

2.8

2.6 / 0.21

0.28

–7.0

–2.2

+1.2

+1.3 / –0.05

–0.25

19.0

14.5

4.8

4.2 / 0.44

0.81

12.0

11.6

5.6

5.0 / 0.53

0.58

–7.0

–2.9

+0.8

+0.8 /+ 0.09

–0.23

bFor fully breast-fed infants, the formula was omitted in the nutrient calculations for current Food Package II.

cFor n-6 polyunsaturated fatty acids, such as linoleic acid, the first double bond from the methyl end is at the sixth carbon atom; for n-3 fatty acids, such as linolenic acid, the first double bond from the methyl end is at the third carbon atom.

dThe term trans fatty acids refers to unsaturated fatty acids that contain at least one double bond in the trans configuration (that is, with carbon atoms on opposite sides of the longitudinal axis of the double bond).

DATA SOURCES: FNS, 2004e; NDS-R software version 5.0/35, 2004 (Schakel et al., 1988, 1997; Schakel, 2001). Fresh fruits and vegetables were used in the analyses shown for Food Packages IV–VII. An additional analyses was conducted using canned fruits and vegetables (data not shown).

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-3A Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17),a Elements

 

Dietary Component

 

Calcium (mg/d)

Iron (mg/d)

Zinc (mg/d)

Current Food Package I (0–3.9 mo)

401

9.3

4.8

Revised Food Package I-FF-A (0–3.9 mo)

401

9.3

4.8

Change from current package

0

0

0

Current Food Package II (4–5.9 mo)

603

20.6

5.3

Revised Food Package I-FF-B (4–5.9 mo)

439

10.2

5.3

Change from current package

–164

–10.4

0

Current Food Package II (6–11.9 mo)

603

20.6

5.3

Revised Food Package II-FF (6–11.9 mo)

533

18.7

4.3

Change from current package

–70

–1.9

–1.0

Current Food Package II, breast-fedb

203

11.3

0.5

Revised Food Package II-BF (6–11.9 mo)

266

13.1

2.2

Change from current package

+63

+1.8

+1.7

Current Food Package IV (1–4.9 y)

1,253

14.7

10.0

Revised Food Package IV-A (1–1.9 y)

1,098

17.4

11.6

Change from current package

–158

+2.7

+1.6

Revised Food Package IV-B (2–4.9 y)

1,077

17.4

11.5

Change from current package

–179

+2.7

+1.5

Current Food Package V

1,410

14.8

10.6

Revised Food Package V

1,445

18.4

12.7

Change from current package

+35

+3.6

+2.1

Current Food Package VI

1,236

13.9

9.5

Revised Food Package VI

1,153

17.1

11.1

Change from current package

–83

+3.2

+1.6

Current Food Package VII

1,544

16.0

11.8

Revised Food Package VII

1,658

19.2

13.9

Change from current package

+114

+3.2

+2.1

NOTES FOR TABLE B-3A: The sodium content of the revised food packages was increased when the processed option (i.e., canned fruits and vegetables as described in Tables B-4 and E-2) was substituted for fresh produce; using canned vegetables, the sodium content increased by 45% for Food Package IV, 36% for Food Package V, 49% for Food Package VI, and 25% for Food Package VII. See notes for Tables B-3A through B-3E following Table B-3E.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Selenium (mcg/d)

Magnesium (mg/d)

Phosphorus (mg/d)

Sodium (mg/d)

Potassium (mg/d)

12.8

37

258

138

558

12.8

37

258

138

558

0

0

0

0

0

15.6

90

401

152

764

14.0

41

283

152

612

–1.6

–49

–118

0

–152

15.6

90

401

152

764

12.9

89

353

126

690

–2.7

–1

–48

–26

–74

2.8

52

144

14

206

10.2

82

235

77

555

+7.4

+30

+91

+63

+349

44.7

152

976

800

1,695

41.2

179

819

598

1,542

–3.5

+27

–166

–202

–153

36.6

178

792

590

1,515

–8.1

+26

–184

–210

–180

48.8

166

1,100

854

1,890

41.7

222

1,055

719

2,041

–7.1

+56

–45

–135

–151

43.3

120

903

756

1,392

29.4

154

753

526

1,498

–13.9

+34

–150

–230

+106

71.4

208

1,307

1,122

2,270

71.6

245

1,303

1,008

2,249

+0.2

+37

–4

–114

–21

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-3B Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17),a Fat-Soluble Vitamins

 

Dietary Component

 

Vitamin A (mcg RAE/d)

Retinol (mcg/d)

Current Food Package I (0–3.9 mo)

462

462

Revised Food Package I-FF-A (0–3.9 mo)

462

462

Change from current package

0

0

Current Food Package II (4–5.9 mo)

462

462†

Revised Food Package I-FF-B (4–5.9 mo)

507

507

Change from current package

+45

+45

Current Food Package II (6–11.9 mo)

462

462†

Revised Food Package II-FF (6–11.9 mo)

500

358†

Change from current package

+38

–104

Current Food Package II, breast-fedb

0

0†

Revised Food Package II-BF (6–11.9 mo)

280

1†

Change from current package

+280

+1

Current Food Package IV (1–4.9 y)

576

565

Revised Food Package IV-A (1–1.9 y)

512

309

Change from current package

–64

–256

Revised Food Package IV-B (2–4.9 y)

622

420

Change from current package

+46

–145

Current Food Package V

642

631

Revised Food Package V

767

507

Change from current package

+125

–124

Current Food Package VI

573

565

Revised Food Package VI

677

421

Change from current package

+104

–144

Current Food Package VII

901

667

Revised Food Package VII

867

606

Change from current package

–34

–61

See notes for Tables B-3A through B-3E following Table B-3E.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Vitamin D (IU/d)

Vitamin E (mg AT/d)

Vitamin E (mg ATE/d)

314†

6.5

N/A*

314†

6.5

N/A*

0

0

 

314†

7.6

N/A*

345†

7.1

N/A*

+31

–0.5

 

314‡

7.6†

N/A*

243‡

6.7†

N/A*

–71

–0.9

 

N/A*

1.2†

N/A*

N/A*

2.4†

N/A*

 

+1.2

 

311‡

4.6†

N/A*

218‡

6.0†

N/A*

–93

+1.4

 

221‡

6.6†

N/A*

–90

+2.0

 

368‡

4.7†

N/A*

318‡

7.5†

N/A*

–50

+2.8

 

311‡

3.7†

N/A*

243‡

6.5†

N/A*

–68

+2.8

 

409‡

5.9†

N/A*

419‡

7.9†

N/A*

+10

+2.0

 

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-3C Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17),a Water-Soluble Vitamins

 

Dietary Component

 

Vitamin C (mg/d)

Thiamin (mg/d)

Current Food Package I (0–3.9 mo)

57.5

0.45

Revised Food Package I-FF-A (0–3.9 mo)

57.5

0.45

Change from current package

0

0

Current Food Package II (4–5.9 mo)

81.2

1.06

Revised Food Package I-FF-B (4–5.9 mo)

63.1

0.49

Change from current package

–18.1

–0.57

Current Food Package II (6–11.9 mo)

81.2

1.06

Revised Food Package II-FF (6–11.9 mo)

64.7

0.98

Change from current package

–16.5

–0.08

Current Food Package II, breast-fedb

23.7

0.62

Revised Food Package II-BF (6–11.9 mo)

40.3

0.66

Change from current package

+16.6

+0.04

Current Food Package IV (1–4.9 y)

110.7

1.27

Revised Food Package IV-A (1–1.9 y)

84.2

1.51

Change from current package

–26.5

+0.24

Revised Food Package IV-B (2–4.9 y)

84.5

1.46

Change from current package

–26.2

+0.19

Current Food Package V

110.7

1.32

Revised Food Package V

95.1

1.56

Change from current package

–15.6

+0.24

Current Food Package VI

79.0

1.17

Revised Food Package VI

78.8

1.37

Change from current package

–0.2

+0.20

Current Food Package VII

128.2

1.43

Revised Food Package VII

95.2

1.61

Change from current package

–33.0

+0.18

See notes for Tables B-3A through B-3E following Table B-3E.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Riboflavin (mg/d)

Niacin (mg/d)

Vitamin B6 (mg/d)

Vitamin B12 (mcg/d)

Folate (mcg DFE/d)

0.74

5.3

0.32

1.45

140

0.74

5.3

0.32

1.45

140

0

0

0

0

0

1.27

12.6

0.46

1.45

146

0.82

5.8

0.35

1.59

154

–0.45

–6.8

–0.11

+0.14

+8

1.27

12.6

0.46

1.45

146

1.15

11.8

0.41

1.12

129

–0.12

–0.8

–0.06

–0.33

–17

0.53

7.3

0.14

0

6

0.75

10.2

0.32

0.95

37

+0.22

+2.9

+0.18

+0.95

+31

2.42

12.2

1.61

6.29

549

2.25

16.3

1.91

5.36

566

–0.17

+4.1

+0.30

–0.93

+17

2.18

16.2

1.90

5.31

563

–0.24

+4.0

+0.29

–0.98

+14

2.66

12.4

1.66

6.90

556

2.65

17.4

2.07

6.87

610†

–0.01

+5.0

+0.41

–0.03

+54

2.38

10.9

1.49

6.29

485

2.23

15.2

1.84

5.84

552†

–0.15

+4.3

+0.35

+0.45

+67

2.78

17.1

1.87

7.64

617

2.85

20.8

2.20

8.45

627†

+0.07

+3.7

+0.33

+0.81

+10

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-3D Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17),a Macronutrients, Fiber, Phytate, and Cholesterol

 

Dietary Component

 

Food Energy (kcal/d)

Protein (g/d)

Protein (% of energy)

Current Food Package I (0–3.9 mo)

523

10.9

8.4%

Revised Food Package I-FF-A (0–3.9 mo)

523

10.9

8.4%

Change from current package

0

0

0

Current Food Package II (4–5.9 mo)

657

12.7

7.7%

Revised Food Package I-FF-B (4–5.9 mo)

574

12.0

8.4%

Change from current package

–83

–0.7

0.7%

Current Food Package II (6–11.9 mo)

657

12.7

7.7%

Revised Food Package II-FF (6–11.9 mo)

541

10.8

7.6%

Change from current package

–116

–1.9

–0.1%

Current Food Package II, breast-fedb

134

1.8

5.3%

Revised Food Package II-BF (6–11.9 mo)

252

12.4

17.9%

Change from current package

+118

+10.6

+12.6%

Current Food Package IV (1–4.9 y)

784

41.1

21.5%

Revised Food Package IV-A (1–1.9 y)

737

31.3

17.0%

Change from current package

–47

–9.8

–4.5%

Revised Food Package IV-B (2–4.9 y)

636

30.4

18.5%

Change from current package

–148

–10.7

–3.0%

Current Food Package V

845

45.4

21.5%

Revised Food Package V

795

41.9

21.1%

Change from current package

–50

–3.5

–0.4%

Current Food Package VI

663

36.9

22.2%

Revised Food Package VI

563

29.6

21.0%

Change from current package

–100

–7.3

–1.2%

Current Food Package VII

1,046

60.0

22.9%

Revised Food Package VII

948

57.6

24.3%

Change from current package

–98

–2.4

+1.4%

See notes for Tables B-3A through B-3E following Table B-3E.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Carbohydrate (g/d)

Carbohydrate (% of energy)

Fiber (g/d)

Phytic Acid (mg/d)

Cholesterol (mg/d)

52.5

40.1%

<0.1

N/A*

11

52.5

40.1%

<0.1

N/A*

11

0

0

0

 

0

81.2

49.4%

0.2

N/A*

11

57.6

40.1%

<0.1

N/A*

12

–23.6

–9.3%

–0.2

 

+1

81.2

49.4%

0.2

N/A*

11

70.2

51.6%

2.6

N/A*

9

–11.0

+2.2%

+2.4

 

–2

28.7

85.5%

0.2

N/A*

<1

41.2

64.1%

4.9

N/A*

30

+12.5

–21.4%

+4.7

 

30

94.9

49.2%

6.2

N/A*

275

100.5

54.6%

10.1

N/A*

137

+5.6

+5.4%

+3.9

 

–138

100.0

61.9%

10.1

N/A*

112

+5.1

+12.7%

+3.9

 

–163

101.2

47.9%

4.8

N/A*

283

113.1

56.9%

12.0†

N/A*

124†

+11.9

+9.0%

+7.2

 

–159

77.8

46.9%

2.7

N/A*

275

82.3

58.4%

9.3†

N/A*

114†

+4.5

+11.5%

+6.6

 

–161

115.8

44.3%

7.7

N/A*

302

116.6

49.2%

12.0†

N/A*

233†

+0.8

+4.9%

+4.3

 

–69

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-3E Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17),a Fats

 

Dietary Component

 

Total Fat (g/d)

Total Fat (% of energy)

Saturated Fat (% of energy)

Current Food Package I (0–3.9 mo)

27.8

47.8%

19.3%

Revised Food Package I-FF-A (0–3.9 mo)

27.8

47.8%

19.3%

Change from current package

0

0

0

Current Food Package II (4–5.9 mo)

29.0

39.7%

15.7%

Revised Food Package I-FF-B (4–5.9 mo)

30.5

47.8%

19.3%

Change from current package

+1.5

+8.1%

+3.6%

Current Food Package II (6–11.9 mo)

29.0

39.7%

15.7%

Revised Food Package II-FF (6–11.9 mo)

22.8

37.8%

14.8%

Change from current package

–6.2

–1.9%

–0.9%

Current Food Package II, breast-fedb

1.2

8.2%

1.5%

Revised Food Package II-BF (6–11.9 mo)

4.8

16.8%

5.9%

Change from current package

+3.6

+8.6%

+4.4%

Current Food Package IV (1–4.9 y)

28.1

31.0%

15.7%

Revised Food Package IV-A (1–1.9 y)

26.0

31.8%

14.5%

Change from current package

–2.1

+0.8%

–1.2%

Revised Food Package IV-B (2–4.9 y)

15.3

20.6%

8.7%

Change from current package

–12.8

–10.4%

–7.0%

Current Food Package V

30.1

32.1%

15.9%

Revised Food Package V

22.7

25.7%

9.4%

Change from current package

–7.4

–6.4%

–6.5%

Current Food Package VI

23.5

32.0%

17.3%

Revised Food Package VI

15.4

24.6%

9.7%

Change from current package

–8.1

–7.4%

–7.6%

Current Food Package VII

39.9

34.4%

16.1%

Revised Food Package VII

30.9

29.3%

11.6%

Change from current package

–9.0

–5.1%

–4.5%

NOTES FOR TABLES B-3A THROUGH B-3E: AT = (alpha)-tocopherol; ATE = (alpha)-tocopherol equivalents; DFE = dietary folate equivalents (1 DFE = 1 mcg food folate = 0.6 mcg of folic acid from fortified food or as a supplement consumed with food = 0.5 mcg of a supplement taken on an empty stomach); IU = International Units; kcal = kilocalories; N/ A = not available; RAE = retinol activity equivalents. † Estimate of nutrient content calculated from an incomplete data set due to data missing from the database, an inherent shortcoming of Standard Reference 17. ‡ Nutrient content is not listed because of substantial error in the calculation introduced due to data missing from the SR-17 database. * Data not available in database.

aThe nutrient analysis in this table is part of the secondary analyses for this report using the USDA Nutrient Database for Standard Reference (SR-17) (NDL, 2004) (Tables B-3A through B-3E). The primary nutrient analysis is presented in Tables B-2A through B-2E, and uses Nutrition Data System for Research (NDS-R) software version 5.0/35 (2004) developed by the Nutrition Coordinating Center (NCC), University of Minnesota, Minneapolis, MN (Schakel et al., 1988, 1997; Schakel, 2001).

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Fatty Acids

Saturated (g/d)

Monounsaturated (g/d)

Polyunsaturated (g/d)

n-6 / n-3c (g/d)

Transd (g/d)

11.2

10.4

5.6

N/A* / N/A*

N/A*

11.2

10.4

5.6

N/A* / N/A*

N/A*

0

0

0

 

 

11.5

10.7

6.1

N/A* / N/A*

N/A*

12.3

11.4

6.2

N/A* / N/A*

N/A*

+0.8

+0.7

+0.1

 

 

11.5

10.7

6.1

N/A* / N/A*

N/A*

8.9

8.4

4.9

N/A* / N/A*

N/A*

–2.6

–2.3

–1.2

 

 

0.2

0.3

0.5

N/A* / N/A*

N/A*

1.7

1.7

0.9

N/A* / N/A*

N/A*

+1.5

+1.4

+0.4

 

 

13.6

9.1

3.0

N/A* / N/A*

N/A*

11.9

7.9

3.3

N/A* / N/A*

N/A*

–1.7

–1.2

+0.3

 

 

6.2

5.4

2.5

N/A* / N/A*

N/A*

–7.4

–3.7

–0.5

 

 

14.9

9.6

3.1

N/A* / N/A*

N/A*

8.3

8.1

4.5

N/A* / N/A*

N/A*

–6.6

–1.5

+1.4

 

 

12.7

7.0

1.7

N/A* / N/A*

N/A*

6.1

5.2

2.7

N/A* / N/A*

N/A*

–6.6

–1.8

+1.0

 

 

18.7

13.3

4.9

N/A* / N/A*

N/A*

12.3

10.7

5.4

N/A* / N/A*

N/A*

–6.4

–2.6

+0.5

 

 

bFor fully breast-fed infants, the formula was omitted in the nutrient calculations for current Food Package II.

cFor n-6 polyunsaturated fatty acids, such as linoleic acid, the first double bond from the methyl end is at the sixth carbon atom; for n-3 fatty acids, such as linolenic acid, the first double bond from the methyl end is at the third carbon atom.

dThe term trans fatty acids refers to unsaturated fatty acids that contain at least one double bond in the trans configuration.

DATA SOURCES: FNS, 2004e; USDA Nutrient Database for Standard Reference, Release 17 (NDL, 2004). Fresh fruits and vegetables were used in the analyses shown for Food Packages IV–VII. An additional analyses was conducted using canned fruits and vegetables (data not shown).

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-4 Comparison of Food Items Used in Nutrient Analyses from Two Databases

Fooda

Source of Nutrient Data

Nutrition Data System for Research (NDS-R) v. 5.0/35, Univ. of Minnesotab

Infant Foods

Formula

Enfamil with Iron (Mead Johnson)

Similac with Iron (Ross/ Abbott)

Good Start (Carnation)

Juice

Apple juice, unsweetened, reconstituted from frozen, vitamin C-rich (“with ascorbic acid added”)

Orange juice, unsweetened, reconstituted from frozen

Baby food, fruits

Applesauce, junior

Peaches, junior

Pears, junior

Baby food, vegetables

Carrots, junior

Green beans, junior

Squash, junior

Infant cereal

Rice cereal, dry

Baby food, meats

Beef, strained

Chicken, strained

Lamb, strained

Fruits and Vegetables

Juice

Apple juice, unsweetened, reconstituted from frozen, vitamin C-rich (“with ascorbic acid added”)

Orange juice, unsweetened, reconstituted from frozen

Fruits, fresh

Apples, with skin

Oranges

Bananas

Fruits, canned

Applesauce, unsweetened

Peaches, juice pack or unsweetened, not drained (i.e., packing liquid utilized)

Pineapple, juice pack or unsweetened, not drained (i.e., packing liquid utilized)

Vegetables, fresh

Carrots, raw

Carrots, cooked from fresh

Tomatoes, raw

Tomatoes, cooked from fresh

Green or snap beans, cooked from fresh

Vegetables, canned

Carrots, regular,e drained

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Nutrient Database for Standard Reference, Release 17 (SR-17), Nutrient Data Laboratory, USDAc

NDB No.d

Same

03803

Same

03850

Good Start Supreme with iron (Nestlé)

03800

Same

09411

Same

09215

Same

03117

Same

03131

Same

03133

Same

03100

Same

03092

Same

03105

Same

03194

Same

03002

Same

03012

Same

03010

Same

09411

Same

09215

Apples, with skin (8% refuse)

09003

Oranges, all commercial varieties (27% refuse)

09200

Bananas (36% refuse)

09040

Applesauce, unsweetened, without added ascorbic acid

09019

Peaches, juice pack, solids and liquid

09238

Pineapple, juice pack, solids and liquid

09268

Same (0% refuse)

11124

Carrots, cooked, boiled, drained (0% refuse)

11125

Tomatoes, red, ripe, raw, year round average (9% refuse)

11529

Tomatoes, red, ripe, cooked

11530

Beans, snap, green, cooked, boiled, drained (0% refuse)

11053

Carrots, regular pack, drained solids

11128

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Fooda

Source of Nutrient Data

Nutrition Data System for Research (NDS-R) v. 5.0/35, Univ. of Minnesotab

 

Tomatoes, regular,e drained

Green beans, regular,e drained

Milk and Alternatives

Milk

Whole, 3.5–4% milk fat

Reduced-fat, 2% milk fat (appears to be with vitamin A added)

Low-fat, 1% milk fat (appears to be with vitamin A added)

Nonfat, skim (appears to be with vitamin A added)

Cheese

American cheese, processf

Cheddar cheese, natural

Monterey Jack cheese, natural

Mozzarella cheese, part skim milk

Yogurt

Low-fat, plaing

Low-fat, vanilla

Nonfat, plaing

Nonfat, vanilla

Soy beverage

Ready-to-drink, regular,h calcium-rich (“fortified”)

Tofu

Calcium salts used in processing

Grains

Cereal, ready-to-eat

Cheerios (General Mills)

Corn flakes

Kix (General Mills)

Mini-Wheats, Frosted Bite Size (Kellogg’s)

Total Whole Grain (General Mills)

Cereal, hot

Cream of wheat, regular-cooking, regular salt option for preparation

Oatmeal, instant-cooking, iron-fortified, regular salt option for preparation

Whole grains

Whole wheat bread

Brown rice, cooked in salted water

Meat and Alternatives

Eggs

Whole

Fish, canned

Tuna, water pack, regular,e drained

Tuna, oil pack, regular,e drained

Salmon, regular,e drained

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Nutrient Database for Standard Reference, Release 17 (SR-17), Nutrient Data Laboratory, USDAc

NDB No.d

Tomatoes, red, ripe, whole, regular pack

11531

Beans, snap, green, regular pack, drained solids

11056

Whole, 3.25% milk fat

01077

Reduced-fat, fluid, 2% milk fat, with added vitamin A

01079

Low-fat, fluid, 1% milk fat, with added vitamin A

01082

Nonfat, skim, fat-free, fluid, with added vitamin A

01085

American cheese, pasteurized process, with disodium phosphate

01042

Cheddar cheese

01009

Monterey cheese

01025

Same

01028

Low-fat, plain,g 12 g protein/8 oz

01117

Low-fat, vanilla, 11 g protein/8 oz

01119

Skim, plain,g 13 g protein/8 fl oz

01118

Nonfat, vanilla or lemon flavor, sweetened with low-calorie sweetener

01184

“Soy milk”, fluid, calcium-rich (“calcium fortified”)

16139

Firm, prepared with calcium sulfate

16426

Same

08013

Corn Flakes (Kellogg’s)

08020

Same

08048

Same

08319

Same

08077

Farina, regular-cooking, iron-fortified (“enriched”)

08112

Cereal, oats, instant, iron-fortified (“fortified”), plaing

08122

Whole-wheat bread, commercially prepared

18075

Brown rice, long-grain

20036

Whole, large, fresh (12% refuse)

01123

Tuna, light, canned in water, drained solids

15121

Tuna, light, canned in oil, drained solids

15119

Salmon, pink, solids with bone and liquid

15084

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Fooda

Source of Nutrient Data Nutrition Data System for Research (NDS-R) v. 5.0/35, Univ. of Minnesotab

Beans, dried

Black beans

Garbanzo beans (chickpeas)

Kidney beans

Northern beans

Pinto beans

Lentils

Beans, canned

Black beans, regulare

Garbanzo beans (chickpeas), regulare

Kidney beans, regulare

Northern beans, regulare

Peanut butter

Regulare

aAll food items (edible portion) for nutrient analyses were chosen with no added salt and no added fat cooking preparation options unless otherwise noted in the table.

bThe primary nutrient analysis for this report (Tables B-2A through B-2E) used Nutrition Data System for Research software version 5.0/35 (2004) developed by the Nutrition Coordinating Center (NCC), University of Minnesota, Minneapolis, MN (Schakel et al., 1988, 1997; Schakel, 2001).

cA secondary nutrient analysis was prepared using the USDA Nutrient Database for Standard Reference, Release 17 (SR-17) (NDL, 2004) (Tables B-3A through B-3E). The analysis using SR-17 is presented only here in Appendix B.

dIdentification number for food item in USDA Nutrient Data Laboratory Nutrient Database (NDL, 2004).

e“Regular” in this instance means regular pack with salt added in processing. In some cases this assumption was made as representative of likely participant choices (e.g., salted peanut butter is a likely participant choice rather than unsalted peanut butter). In other cases this assumption was made as representative of likely state agency restrictions (e.g., salted canned vegetables are likely state agency restrictions if unsalted canned vegetables are more costly).

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Nutrient Database for Standard Reference, Release 17 (SR-17),

Nutrient Data Laboratory, USDAc

NDB No.d

Black beans, mature seeds

16014

Chickpeas (garbanzo beans, Bengal gram), mature seeds

16056

Kidney beans, red, mature seeds

16032

Great northern beans, mature seeds

16024

Pinto beans, mature seeds

16042

Lentils, mature seeds

16069

Pinto beans, mature seeds

16044

Chickpeas (garbanzo beans, Bengal gram), mature seeds

16058

Kidney beans, red, mature seeds

16034

Great northern beans, mature seeds

16026

Smooth style, with salt

16098

fAmerican cheese can be processed with or without a sodium salt (e.g., disodium phosphate) (Nutrition Data, 2004). The American cheese used in these analyses appears to be processed with disodium phosphate resulting in a sodium content twice that of the other cheeses used in the nutrient analyses. Even greater differences in sodium content have been reported (Nutrition Data, 2004).

g“Plain” in this instance means not flavored because flavored products customarily have added sugars.

h“Regular” in this instance means not a reduced calorie product.

NOTES: The medical formulas and medical foods required by individuals with special dietary needs were omitted from the nutrient analyses.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-5A Comparison of Current and Revised Food Packages with Regard to Nutrients Offered, Nutrients of Concern with Regard to Inadequate Intake

Participant Category and Priority Nutrient

Dietary Reference Intakes

EAR

AI*

RDA

Infants, 6–11.9 mo, breast-fed

Food Package No.

Iron, mg/d

6.9

11.0

Zinc, mg/d

2.5

3.0

WIC Children, 1–1.9 y

Food Package No.

Iron, mg/d

3.0

7.0

Vitamin E, mg AT/da

6.0

Vitamin E, mg ATE/da

Potassium, mg/d

3,000*

Fiber, g/d

19*

WIC Children, 2–4.9 yb

Food Package No.

Iron, mg/d

3.0 / 4.1

 

7.0 / 10.0

Vitamin E, mg AT/da

6.0 / 7.0

Vitamin E, mg ATE/da

Potassium, mg/d

3,000* / 3,800*

Fiber, g/d

19* / 25*

Pregnant women and lactating women, 14–44 y

Food Package No.

Calcium, mg/d

1,000*–1,300*

Iron, mg/d

6.5–23.0

9.0–27.0

Magnesium, mg/d

255–335

310–400

Vitamin E, mg AT/da

15.0–19.0

Vitamin E, mg ATE/da

Fiber, g/d

28*–29*

Potassium, mg/d

4,700*–5,100*

Vitamin A, mcg RAE/d

530–900

750–1,300

Vitamin C, mg/d

66–100

80–120

Vitamin D, mcg/d

5.0*

Vitamin B6, mg/d

1.6–1.7

1.9–2.0

Folate, mcg DFE/da

450–520

500–600

Non-breastfeeding postpartum women, 14–44 y

Food Package No.

Calcium, mg/d

1,000*–1,300*

Iron, mg/d

7.9–8.1

15–18

Magnesium, mg/d

255–300

310–360

Vitamin E, mg AT/da

15.0

Vitamin E, mg ATE/da

Fiber, g/d

25*–26*

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Nutrients Offered

Current Package

Revised Package

Change

Current II

Revised II-BF

 

10.1

11.4

+

1.5

3.3

+

Current IV

Revised IV-A

 

13.8

15.4

+

4.8

6.9

+

8.3

12.7

+

1,683

1,536

6.0

10.6

+

Current IV

Revised IV-B

 

13.8

15.5

+

4.8

6.6

+

8.3

12.4

+

1,683

1,546

6.0

10.6

+

Current V

Revised V

 

1,374

1,341

13.9

16.9

+

173

232

+

4.8

8.3

+

8.3

15.3

+

4.6

12.5

+

1,883

2,026

+

680

833

+

117

98

8.9

7.3

1.4

1.8

+

500

571

+

Current VI

Revised VI

 

1,199

1,063

13.0

15.4

+

127

159

+

3.9

7.1

+

7.3

13.6

+

2.6

9.0

+

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Participant Category and

Priority Nutrient

Dietary Reference Intakes

EAR

AI*

RDA

Potassium, mg/d

4,700*

Vitamin A, mcg RAE/d

485–500

700

Vitamin C, mg/d

56–60

65–75

Vitamin D, mcg/d

5.0*

Vitamin B6, mg/d

1.0–1.1

1.2–1.3

Folate, mcg DFE/da

320–330

400

Lactating women, 14–44 y

Food Package No.

Calcium, mg/d

1,000*–1,300*

Iron, mg/d

6.5–7.0

9.0–10.0

Magnesium, mg/d

255–300

310–360

Vitamin E, mg AT/da

19.0

Vitamin E, mg ATE/da

Fiber, g/d

29*

Potassium, mg/d

5,100*

Vitamin A, mcg RAE/d

885–900

1,200–1,300

Vitamin C, mg/d

96–100

115–120

Vitamin D, mcg/d

5.0*

Vitamin B6, mg/d

1.7

2.0

Folate, mcg DFE/da

450

500

See notes for Tables B-5A through B-5C following Table B-5C.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Nutrients Offered

Current Package

Revised Package

Change

1,393

1,463

+

609

734

+

84

81

7.5

5.6

1.2

1.6

+

439

506

+

Current VII

Revised VII

 

1,494

1,538

+

15.3

17.7

+

215

255

+

6.0

9.0

+

9.7

16.1

+

7.3

12.6

+

2,237

2,235

+

971

945

135

99

10.1

10.3

+

1.6

1.9

+

551

587

+

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-5B Comparison of Current and Revised Food Packages with Regard to Nutrients Offered, Nutrients of Concern with Regard to Excessive Intake

Participant Category and Priority Nutrient

Dietary Reference Intakes

UL

Mean EER

AMDR†

Infants, 0–3.9 mo, fully formula-fed

Food Package No.

Zinc, mg/d

4.0

Preformed vitamin A, mcg/d

600

Food energy, kcal/d

555c

Infants, 4–5.9 mo, fully formula-fed

Food Package No.

Zinc, mg/d

4.0

Preformed vitamin A, mcg/d

600

Food energy, kcal/d

623c

Infants, 6–11.9 mo, fully formula-fed

Food Package No.

Zinc, mg/d

5.0

Preformed vitamin A, mcg/d

600

Food energy, kcal/d

754c

Children, 1–1.9 y

Food Package No.

Zinc, mg/d

7.0

Preformed vitamin A, mcg/d

600

Food energy, kcal/d

942c

Children, 2–4.9 y

Food Package No.

Zinc, mg/d

7.0 / 12.0b

Sodium, mg/d

1,500 / 1,900b

Preformed vitamin A, mcg/d

600 / 900b

Food energy, kcal/d

 

 

1,282c

Pregnant women and lactating women, 14–44 y

Food Package No.

Sodium, mg/d

2,300

Food energy, kcal/d

2,465c

Total fat, g/d

Total fat, % of food energy

25–35†, <19y

20–35†, ≤ 19y

Non-breastfeeding postpartum women, 14–44 y

Food Package No.

Sodium, mg/d

2,300

Food energy, kcal/d

2,163c

Total fat, g/d

Total fat, % of food energy

 

 

25–35†, <19y

20–35†, 19y

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Nutrients Offered

Current Package

Revised Package

Change

Current I

Revised I-FF-A

 

4.9

4.9

=

413

413

=

529

529

=

Current II

Revised I-FF-B

 

6.4

5.4

413

453

+

663

581

Current II

Revised II-FF

 

6.4

5.4

413

320

663

547

Current IV

Revised IV-A

 

9.3

10.5

+

596

345

797

753

Current IV

Revised IV-B

 

9.3

10.7

+

875

796

596

455

797

672

Current V

Revised V

 

940

848

858

823

31.3

23.4

30.4

25.1

Current VI

Revised VI

 

829

571

676

577

24.7

16.0

31.4

22.9

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Participant Category and Priority Nutrient

Dietary Reference Intakes

UL

Mean EER

AMDR†

Lactating women, 14–44 y

Food Package No.

Sodium, mg/d

2,300

Food energy, kcal/d

2,465c

Total fat, g/d

Total fat, % of food energy

25–35†, <19y

20–35†, ≥ 19y

See notes for Tables B-5A through B-5C following Table B-5C.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

Nutrients Offered

Current Package

Revised Package

Change

Current VII

Revised VII

 

1,198

1,133

1,061

981

41.4

32.0

33.8

28.7

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-5C Comparison of Current and Revised Food Packages with Regard to Nutrients Offered, Nutrients and Ingredients to Limit in the Diete

 

 

Nutrients Offered

Participant Category and Priority Nutrient

Dietary Guidance

Current Package

Revised Package

Change

Infants, 6–11.9 mo, fully breast-fed

Food Package No.

 

Current II

Revised II-BF

 

Trans fatty acids, g/dd

<0.1

0.14

+

Infants, 6–11.9 mo, fully formula-fed

Food Package No.

 

Current II

Revised II-FF

 

Trans fatty acids, g/dd

0.02

0.02

Children, 1–1.9 y

Food Package No.

 

Current IV

Revised IV-A

 

Trans fatty acids, g/dd

0.59

0.69

+

Children, 2–4.9 ye

Food Package No.

 

Current IV

Revised IV-B

 

Saturated fat, g/d

13.8

6.3

Saturated fat, % of food energy

<10

15.6

8.4

Cholesterol, mg/d

<300

279

113

Trans fatty acids, g/dd

0.59

0.42

Pregnant women and lactating women, 14–44 ye

Food Package No.

 

Current V

Revised V

 

Saturated fat, g/d

15.1

7.9

Saturated fat, % of food energy

<10

15.8

8.7

Cholesterol, mg/d

<300

288

118

Trans fatty acids, g/d

0.66

0.45

Non-breastfeeding postpartum women, 14–44 ye

Food Package No.

 

Current VI

Revised VI

 

Saturated fat, g/d

12.9

5.9

Saturated fat, % of food energy

<10

17.2

9.1

Cholesterol, g/d

<300

279

111

Trans fatty acids, g/d

0.53

0.28

Lactating women, 14–44 ye

Food Package No.

 

Current VII

Revised VII

 

Saturated fat, g/d

19.0

12.0

Saturated fat, % of food energy

<10

16.1

11.0

Cholesterol, mg/d

<300

307

227

Trans fatty acids, g/d

0.81

0.58

NOTES FOR TABLES B-5A THROUGH B-5C: AI = Adequate Intake, used when necessary, indicated by an asterisk (*); AMDR = Acceptable Macronutrient Distribution Range, indicated by a dagger (†); AT = (alpha)-tocopherol; ATE = (alpha)-tocopherol equivalents; DFE = dietary folate equivalents; EAR = Estimated Average Requirement, used when available; EER = Estimated Energy Requirement; kcal = kilocalories; RAE = retinol activity equivalents; RDA = Recommended Dietary Allowance; UL = Tolerable Upper Intake Level.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

aFor discussion of important issues regarding differences between the Dietary Reference Intakes (DRIs) and dietary intake data in the units used for vitamin E and folate, please see the section Data Set—Nutrients Examined in Appendix ANutrient Intake of WIC Subgroups.

bValues are for children ages 2–3.9 y and children age 4 y, respectively.

cMean EER (kcal/d) (Table B-5B) was calculated based on CSFII data (FSRG, 2000) using the method described in the DRI report (IOM, 2002/2005). For additional detail, see Appendix CNutrient Intakes of WIC Subgroups.

dTrans fatty acids have not specifically been identified as a hazard for infants and children, and thus are shown in Table 2-10 (Chapter 2Nutrient and Food Priorities) as nutrients to limit only in the diets of adolescents and adults (IOM, 2002/2005). However, the current dietary guidance to limit trans fatty acids from processed foods in the diet is presumed to apply to all individuals regardless of age. The term trans fatty acids refers to unsaturated fatty acids that contain at least one double bond in the trans configuration.

eAdded sugars were identified as an ingredient to limit in the diet for women and children over the age of 2 y; however, the committee did not include added sugars in the nutrient analyses because the databases used did not list added sugars as a separate component of foods.

DATA SOURCES: EARs, AIs, and RDAs (Table B-5A) are from the DRI reports (IOM, 1997, 1998, 2000b, 2001, 2002/2005, 2005a). ULs and AMDRs (Table B-5B) are from the DRI reports (IOM, 2001, 2002/2005, 2005a). The dietary guidance in Table B-5C is from the American Heart Association (AHA, 2004) and the Dietary Guidelines for Americans 2005 (DHHS/USDA, 2005). Nutrients offered were calculated using data from the Nutrition Coordinating Center (NCC), University of Minnesota, Minneapolis, MN, using Nutrition Data System for Research software (NDS-R version 5.0/35, 2004) (Schakel et al., 1988, 1997; Schakel, 2001). The assumptions used for the calculations of nutrient content of the current and revised food packages are detailed in Appendix DCost Calculations.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

TABLE B-6 Substitutions for Various Volumes of Formula Concentrate—Easy Reference Guidea

 

 

Liquid

Concentrate

Formula-Fed infants

I-FF-A: 0–3.9 mo

Maximum monthly allowance

403 fl oz

Available units (e.g., cans)

13-fl oz

Number of units (total oz powder)

31

Amount as reconstituted

806 fl oz

I-FF-B: 4–5.9 mo

Maximum monthly allowance

442 fl oz

Available units (e.g., cans)

13-fl oz

Number of units (total oz powder)

34

Amount as reconstituted

884 fl oz

II-FF: 6–11.9 mo

Maximum monthly allowance

312 fl oz

Available units (e.g., cans)

13-fl oz

Number of units (total oz powder)

24

Amount as reconstituted

624 fl oz

Partially Breast-Fed Infants

I-BF/FF-A: 1–3.9 mo

Maximum monthly allowance

 

Available units (e.g., cans)

Not recommendedf

Number of units (total oz powder)

Amount as reconstituted

I-BF/FF-B: 4–5.9 mo

Maximum monthly allowance

221 fl oz

Available units (e.g., cans)

13-fl oz

Number of units (total oz powder)

17

Amount as reconstituted

442 fl oz

II-BF/FF: 6–11.9 mo

Maximum monthly allowance

156 fl oz

Available units (e.g., cans)

13-fl oz

Number of units (total oz powder)

12

Amount as reconstituted

312 fl oz

aWhen determining the maximum number of cans of each type of formula, the committee recommends rounding to whole cans to approximate the target amount (the maximum monthly allowance shown in Table 4-1, Chapter 4Revised Food Packages). In some cases this may be different from the rounding currently in use (e.g., rounding up to whole cans). The results of this method may differ from the rounding currently in use; some rounding methods (e.g., rounding up to whole cans) could result in providing excess formula in some cases.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

 

Powdered Formulab

Ready-to-Feed

Similac with Ironc (~7 fl oz/oz)

Enfamil with Irond (~7 fl oz/oz)

Carnation Good Starte (~5 fl oz/oz)

800 fl oz

103–115 oz powder

32-fl oz

12.9-oz

14.3-oz

12-oz

25

8 (103.2 oz powder)

8 (114.4 oz powder)

9 (108 oz powder)

800 fl oz

768 fl oz

840 fl oz

783 fl oz

896 fl oz

114–120 oz powder

32-fl oz

12.9-oz

14.3-oz

12-oz

28

9 (116.1 oz powder)

8 (114.4 oz powder)

10 (120 oz powder)

896 fl oz

864 fl oz

840 fl oz

870 fl oz

640 fl oz

84–91 oz powder

32-fl oz

12.9-oz

14.3-oz

12-oz

20

7 (90.3 oz powder)

6 (85.8 oz powder)

7 (84 oz powder)

640 fl oz

672 fl oz

630 fl oz

609 fl oz

 

51–60 oz powder

Not recommendedf

12.9-oz

14.3-oz

12-oz

4 (51.6 oz powder)

4 (57.2 oz powder)

5 (60 oz powder)

384 fl oz

420 fl oz

435 fl oz

448 fl oz

57–65 oz powder

32-fl oz

12.9-oz

14.3-oz

12-oz

14

5 (64.5 oz powder)

4 (57.2 oz powder)

5 (60 oz powder)

448 fl oz

480 fl oz

420 fl oz

435 fl oz

320 fl oz

38–48 oz powder

32-fl oz

12.9-oz

14.3-oz

12-oz

10

3 (38.7 oz powder)

3 (42.9 oz powder)

4 (48 oz powder)

320 fl oz

288 fl oz

315 fl oz

348 fl oz

bThis table uses container sizes currently available for Similac with Iron (Ross), Enfamil with Iron (Mead Johnson), and Carnation Good Start Supreme (Nestlé) as examples of commonly prescribed formulas with reconstitution rates of ~7 fl oz of formula per oz powder (e.g., Similac with Iron, Enfamil with Iron) and ~5 fl oz of formula per oz powder (e.g., Carnation Good Start Supreme).

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×

cA 12.9-oz can of powdered formula reconstitutes to 94–96 fl oz of formula; for calculation purposes 96 fl oz was used as representative of Similac with Iron (Abbott Laboratories, 2004). The container sizes in this column are representative of other formulas currently being used in the WIC program: Similac Advance with Iron (Ross; reconstitutes to 96 fl oz); and Enfamil Lipil with Iron (Mead Johnson; reconstitutes to 94 fl oz).

dA 14.3-oz can of powdered formula reconstitutes to 105 fl oz of formula (Mead Johnson, 2004). The container sizes in this column are representative of Enfamil with Iron (Mead Johnson).

eA 12-oz can of powdered formula reconstitutes to 87 fl oz of formula (Nestlé, 2005). The container sizes in this column are representative of Carnation Good Start Supreme (Nestlé) and Carnation Good Start Essentials (Nestlé).

fFormula concentrate and ready-to-feed formula are not recommended because the partially breast-fed infant ages 0–3.9 mo will not routinely consume the entire contents of a can with a 24 h period leading to issues of food safety and wastage. For this reason, powdered formula is recommended. For the few circumstances where powdered formula is inappropriate (e.g., the water supply is inappropriate for preparation of formula from powder), formula can be prescribed in other forms at the following monthly maximum allowances: 208 fl oz liquid concentrate (e.g., 16 13-fl oz cans; 416 fl oz formula as reconstituted); or 416 fl oz ready-to-feed formula (e.g., 13 32-fl oz cans).

DATA SOURCES: Abbott Laboratories, 2004; Mead Johnson, 2004; Nestlé, 2005.

Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
×
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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Suggested Citation:"Appendix B Nutrient Profiles of Current and Revised Food Packages." Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. doi: 10.17226/11280.
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The Special Supplemental Nutrition Program for Women, Infants, and Children (the WIC program) has promoted the health of low-income families for more than 30 years by providing nutrition education, supplemental food, and other valuable services. The program reaches millions of families every year, is one of the largest nutrition programs in the United States, and is an important investment in the nation’s health. The U.S. Department of Agriculture charged the Institute of Medicine with creating a committee to evaluate the WIC food packages (the list of specific foods WIC participants obtain each month). The goal of the study was to improve the quality of the diet of WIC participants while also promoting a healthy body weight that will reduce the risk of chronic diseases. The committee concluded that it is time for a change in the WIC food packages and the book provides details on the proposed new food packages, summarizes how the proposed packages differ from current packages, and discusses the rationale for the proposed packages.

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