WIC Food Packages: Time for a Change

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Table of Contents
Front Matter R1-R16
Executive Summary 1-18
1 Introduction and Background 19-45
2 Nutrient and Food Priorities for the WIC Food Packages 46-73
3 Process Used for Revising the WIC Food Packages 74-86
4 Revised Food Packages 87-123
5 Evaluation of Cost 124-144
6 How the Revised Food Packages Meet the Criteria Specified 145-165
7 Recommendations for Implementation and Evaluation of the Revised WIC Food Packages 166-179
8 References 180-204
Appendix A Comparison of Current and Revised Food Packages 205-215
Appendix B Nutrient Profiles of Current and Revised Food Packages 216-264
Appendix C Nutrient Intake of WIC Subgroups 265-290
Appendix D Evaluating Potential Benefits and Risks of the Revised Food Packages 291-313
Appendix E Cost Calculations 314-354
Appendix F Supplementary Information 355-374
Appendix G Biographical Sketches of Committee Members 375-381
Appendix H Open Sessions 382-385
Appendix I Acronyms and Abbreviations 386-390
Index 391-416

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Cheese, fat content not specified^b	NR	When selecting milk or milk products, make choices that are fat-reduced.
Eggs^b	NR	Limit cholesterol intake to less than 300 mg/d
Dry beans or peas^b and/or	NR	About 3 c of cooked legumes per week for women, smaller amounts for children
Peanut butter^b,^c	Avoid eating peanut butter from a spoon for safety reasons until age 3 y (AAP, 2004)	Counted as part of the meat group
Tuna (canned)—breastfeeding women only	na	Counted as part of the meat group. Evidence suggests about two servings of fish per week may reduce the risk of mortality from coronary heart disease. Avoid white tuna (albacore) because of mercury content.
Carrots—breastfeeding women only	na	Increase intake of fruits and vegetables.
^aFor persons ages 2 years and older (DHHS/USDA, 2004, 2005) ^bBeginning at age 1 year ^cPeanut butter is a source of vitamin E, identified as a nutrient of concern with regard to inadequate intake (Table 2-10, Chapter 2—Nutrient and Food Priorities). NOTES: na = not applicable; NR = no recommendation. Bold font highlights topics needing more attention when revising the food packages. DATA SOURCES: Dietary guidance for feeding infants and toddlers is from several sources: American Academy of Pediatrics (AAP, 1992a, 1992b, 1997, 1998, 2001a, 2001b, 2004, 2005; Kleinman, 2000 ); Healthy People 2010 (DHHS, 2000b); 2005 Dietary Guidelines for Americans Advisory Committee Report (DHHS/USDA, 2004); and Dietary Guidelines for Americans 2005 (DHHS/USDA, 2005).

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