FIGURE 3-1 Schematic representation of process used for revising the WIC food packages.

packages need to take into account cultural food preferences, but preferences vary among states and regions of the United States. Likewise, foods that achieve the nutrient and food guidance goals presented in the first two criteria may not be commonly consumed or readily acceptable in a particular location, as specified by Criterion 5. Foods that might be considered the most desirable (Criterion 5) may require refrigeration or cooking facilities that are not readily available to some low-income families (Criterion 4). To address all the criteria simultaneously, the committee used an approach that would allow more flexibility at the WIC state agency level and more variety and choice at the participant level.



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