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Suggested Citation:"Appendix I: Nutrient Profiles." Institute of Medicine. 2015. Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report. Washington, DC: The National Academies Press. doi: 10.17226/20221.
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Suggested Citation:"Appendix I: Nutrient Profiles." Institute of Medicine. 2015. Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report. Washington, DC: The National Academies Press. doi: 10.17226/20221.
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TABLE I-1 Nutrient Composition of CNPP Vegetable and Fruit Categories with Selected Examples and Sensitivity Analysis Adjustments

Food Group and Subgroup, cup-equivalents Energy (kcal) Calcium (mg) Iron (mg) Potassium (mg) Vitamin C (mg) Folate (μg DFE) Vitamin D (IU) Total Fiber (g)
Starchy Vegetables 179 17 1.1 604   11.9   26 0 3.7
Adjusted White Potato Starchy 126 14 0.8 553   11.5   21 0 2.7
Vegetablesa
   White potato, baked with skin 112 18 1.3 642   11.5   34 0 2.6
   White potato, boiled without skin 133 12 0.5 508   11.5   14 0 2.8
Adjusted Other Starchy 158   5 0.7 360     9.1   38 0 4.0
Vegetablesb
   Corn, cooked 158   5 0.7 360     9.1   38 0 4.0
   Green peas, cooked 147 47 2.7 474   24.8 110 0 9.6
Red-Orange Vegetables   43 24 1.3 443   20.0   19 0 2.4
   Tomatoes, raw   32 18 0.5 427   24.7   27 0 2.2
   Sweet potatoes, baked without skin 184 76 1.4 950   39.2   12 0 6.6
   Carrots, raw   52 42 0.3 410     7.6   24 0 3.6
Dark Green Vegetables   33 75 1.5 377   47.5 137 0 3.3
   Broccoli, cooked   55 62 1.1 457 101.2 168 0 5.1
   Cabbage, raw   25 40 0.5 170   36.6   43 0 2.5
   Romaine, raw   16 33 0.9 232     3.8 128 0 2.0
   Spinach, raw   14 59 1.6 335   16.9 116 0 1.3
Suggested Citation:"Appendix I: Nutrient Profiles." Institute of Medicine. 2015. Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report. Washington, DC: The National Academies Press. doi: 10.17226/20221.
×
Other Vegetables   48 38 0.7 266   17.0   37 0.5 2.6
   Iceberg lettuce, raw   16 21 0.5 161     3.2   33 0 1.4
   Green beans, boiled   44 55 0.8 182   12.1   41 0 4.0
   Onions, boiled   92 46 0.5 349   10.9   32 0 2.9
   Celery   16 40 0.2 263     3.1   36 0 1.6
   Cauliflower, cooked   29 20 0.4 176   54.9   55 0 2.9
   Green pepper, raw   30 15 0.5 261 119.8   15 0 2.5
   Zucchini, cooked   27 32 0.7 475   23.2   50 0 1.8
Fruits, including fruit juice   97 19 0.4 312   33.5   22 0 2.3
   Orange juice, unsweetened 117 25 0.3 458   74.9   60 0 0.7
Adjusted Fruits, excluding juicec   81 13 0.2 255   15.3   15 0 2.9
   Apple, raw with skin   57   7 0.2 118     5.1     3 0 2.6
   Banana, raw and sliced 134   8 0.4 537   13.0   30 0 3.9
   Watermelon, cubed   45 10 0.4 168   12.1     4 0 0.6
   Orange   91 80 0.2 307 109.3   63 0 4.1

NOTES: CNPP = Center for Nutrition Policy and Promotion; DFE = dietary folate equivalents. Italicized rows include values applied in the sensitivity analysis.

a An adjusted average nutrient composition is presented only for white potatoes based on baked with skin and boiled without skin as needed for the sensitivity analysis. This average was weighted 2:1 for baked and boiled to reflect the ratio of forms consumed.

bAn adjusted average nutrient composition is presented for other starchy vegetables excluding white potatoes as needed for the sensitivity analysis.

cAn adjusted average for fruits excluding juice because juice cannot be purchased with the CVV.

DATA SOURCES: CNPP draft nutrient profiles for the 2015 USDA Food Patterns (Personal communication, P. Britten, USDA/CNPP, December 9, 2014); Nutrient profiles from selected food items from USDA National Nutrient Database for Standard Reference Release 27 (USDA/ARS, 2014).

Suggested Citation:"Appendix I: Nutrient Profiles." Institute of Medicine. 2015. Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report. Washington, DC: The National Academies Press. doi: 10.17226/20221.
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REFERENCE

USDA/ARS (U.S. Department of Agriculture/Agricultural Research Service). 2014. USDA national nutrient database for standard reference, release 27. Beltsville, MD: USDA/ARS. http://www.ars.usda.gov/ba/bhnrc/ndl (accessed December 15, 2014).

Suggested Citation:"Appendix I: Nutrient Profiles." Institute of Medicine. 2015. Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report. Washington, DC: The National Academies Press. doi: 10.17226/20221.
×
Page 71
Suggested Citation:"Appendix I: Nutrient Profiles." Institute of Medicine. 2015. Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report. Washington, DC: The National Academies Press. doi: 10.17226/20221.
×
Page 72
Suggested Citation:"Appendix I: Nutrient Profiles." Institute of Medicine. 2015. Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report. Washington, DC: The National Academies Press. doi: 10.17226/20221.
×
Page 73
Suggested Citation:"Appendix I: Nutrient Profiles." Institute of Medicine. 2015. Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report. Washington, DC: The National Academies Press. doi: 10.17226/20221.
×
Page 74
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Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher assesses the impact of 2009 regulation to allow the purchase of vegetables and fruits, excluding white potatoes, with a cash value voucher on food and nutrient intakes of the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) population and to consider whether white potatoes should be permitted for purchase with the voucher. This report considers the effects on diet quality, the health and cultural needs of the WIC population, and allows for effective and efficient administration nationwide in a cost-effective manner. Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher recommends that the U.S. Department of Agriculture should allow white potatoes as a WIC-eligible vegetable, in forms currently permitted for other vegetables, in the cash value voucher pending changes to starchy vegetable intake recommendations in the 2015 Dietary Guidelines for Americans.

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