Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
×
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
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TABLE P-1 Proposed Specifications for Foods in the Revised WIC Food Packagesa
| Category/Food | Food Package and Affected Participant Group, Considering the Proposed Food Package Revisions | Selected Current Specifications | Proposed Change to the Specificationsb | Rationalec |
|---|---|---|---|---|
| Infant formulas | I, II Infants | All authorized infant formulas must (1) meet the definition for an infant formula in section 201(z) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321(z)) and meet the requirements for an infant formula under section 412 of the Federal Food, Drug and Cosmetic Act, as amended (21 U.S.C. 350a) and the regulations at 21 C.F.R. Parts 106 and 107; (2) be designed for enteral digestion via oral or tube feeding; (3) provide at least 10 mg iron per liter (at least 1.5 mg iron/100 kilocalories) at standard dilution; (4) provide at least 67 kilocalories per 100 milliliters (approximately 20 kilocalories per fluid ounce) at standard dilution; (5) not require the addition of any ingredients other than water prior to being served in a liquid state | No change from current specifications | Lack of sufficient evidence to support a change related to required energy concentration; other specifications were considered appropriate |
| Infant foods | II Infants | |||
| Infant cereals | Infant cereal must contain a minimum of 45 mg of iron per 100 g of dry cereal | No change from current specifications | NA | |
| Infant food fruits | Any variety of single ingredient commercial infant food fruit without added sugars, starches, or salt (i.e., sodium). Texture may range from strained through diced | No change from current specifications | NA | |
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
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| Infant food vegetables | Any variety of single ingredient commercial infant food vegetables without added sugars, starches, or salt (i.e., sodium). Texture may range from strained through diced | No change from current specifications | NA | |
| Infant food meats | Any variety of commercial infant food meat or poultry, as a single major ingredient, with added broth or gravy Added sugars or salt (i.e., sodium) are not allowed. Texture may range from pureed through diced |
No change from current specifications | NA | |
| Vegetables and Fruits Purchased with the CVV | II Infants | Any variety of fresh whole or cut fruit without added sugars Any variety of fresh whole or cut vegetable, without added sugars, fats, or oils (as defined in 21 C.F.R. 101.95) |
Fresh, frozen, or canned forms of vegetables and fruits meeting other specifications may be purchased | Fresh, frozen, and canned vegetables and fruits are suitable for infants and meet developmental needs when prepared appropriately |
| IV, V-A, V-B, VI, VII Women and children | Any variety of fresh whole or cut fruit without added sugars Any variety of fresh whole or cut vegetable, without added sugars, fats, or oils (as defined in 21 C.F.R. 101.95) |
No change from current specifications | NA | |
| Any variety of canned fruits (must conform to FDA standard of identity [21 C.F.R. 145]) including applesauce, juice pack or water pack without added sugars, fats, oils, or salt (i.e., sodium). Any variety of frozen fruits without added sugars Any variety of canned or frozen vegetables (must conform to FDA standard of identity [21 C.F.R. 155]) without added sugars, fats, or oils. May be regular or lower in sodium |
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Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
×
| Category/Food | Food Package and Affected Participant Group, Considering the Proposed Food Package Revisions | Selected Current Specifications | Proposed Change to the Specificationsb | Rationalec |
|---|---|---|---|---|
| Any type of dried fruits or dried vegetable without added sugars, fats, oils, or salt (i.e., sodium) | ||||
| Milk and Milk Alternatives | ||||
| Cow’s milk | IV, V-A, V-B, VI, VII Women and children |
Must conform to FDA standard of identity for whole, reduced fat, low-fat, or nonfat milks (21 C.F.R. 131.110). Must be pasteurized and contain at least 400 IU of vitamin D per quart (100 IU per cup) and 2000 IU of vitamin A per quart (500 IU per cup) May be flavored or unflavored. May be fluid, shelf stable, evaporated (21 C.F.R. 131.130), or dried (i.e., powdered) (21 C.F.R. 131.147). Cultured milks must conform to FDA standard of identity for cultured milk (21 C.F.R. 131.112—cultured buttermilk, kefir cultured milk, acidophilus cultured milk) |
Only unflavored milk is permitted | Low-fat forms (for children 2 years of age and older, and women) align with CACFP provision of milk and with the DGA; requiring unflavored forms reduces inclusion of added sugars in the WIC food packages |
| Goat’s milk | IV, V-A, V-B, VI, VII Women and children |
Must be pasteurized and contain at least 400 IU of vitamin D per quart (100 IU per cup) and 2000 IU of vitamin A per quart (500 IU per cup). May be flavored or unflavored. May be fluid, shelf-stable, evaporated, or dried (i.e., powdered) |
See above, as for cow’s milk | See above, as for cow’s milk |
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
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| Soy-based beverage | IV, V-A, V-B, VI, VII Women and children |
Must be fortified to meet the following nutrient levels: 276 mg calcium per cup, 8 g protein per cup, 500 IU vitamin A per cup, 100 IU vitamin D per cup, 24 mg magnesium per cup, 222 mg phosphorus per cup, 349 mg potassium per cup, 0.44 mg riboflavin per cup, and 1.1 mcg vitamin B12 per cup, in accordance with fortification guidelines issued by FDA | In addition, the total sugar content of soy-based beverages should be as low as possible, not to exceed 12 g per 8 oz serving | Soy-based beverages are available in the marketplace that contain 12 g or less of total sugars per serving; sugars in soy-based beverages are 100 percent added; added sugars intakes are excessive in the WIC population, therefore it is prudent to apply a limit that considers nationwide availability of these products |
| Tofu | IV, V-A, V-B, VI, VII Women and children |
Calcium-set tofu prepared with calcium salts (e.g., calcium sulfate). May not contain added fats, sugars, oils, or sodium | Must contain a minimum of 200 mg of calcium per 100 g of tofu (calcium-set is no longer part of the specification); retain the specification that tofu may not contain added fats, sugars, oils, or sodium | Tofu in the food packages serves as a milk substitution; as such, the revised specification ensures that tofu in the food packages provides an amount of calcium as close to that in a serving of milk as reasonable, considering marketplace options |
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
×
| Category/Food | Food Package and Affected Participant Group, Considering the Proposed Food Package Revisions | Selected Current Specifications | Proposed Change to the Specificationsb | Rationalec |
|---|---|---|---|---|
| Yogurt | IV, V-A, V-B, VI, VII Women and children |
Must be pasteurized and conform to standards of identity for yogurt as listed in Table 4 of 7 C.F.R. 246.10(e)(12); may be plain or flavored with ≤40 grams of total sugars per 1 cup of yogurt. | Must contain ≤30 g total sugars per 8 oz serving (≤3.75 g total sugars per ounce); soy-based yogurt substitute must contain at least 250 mg of calcium and 6.5 g of protein per 8 oz serving | The availability of yogurts containing 30 g or less of total sugars per 8 oz serving has expanded substantially; this level is more closely aligned with the DGA; soy products meet the needs of individuals with a milk allergy or who consume a vegan diet |
| IV-B, V-A, V-B, VI, VII Women and children |
Only lowfat and nonfat yogurts are authorized for children 2 years of age and older and women | No change from current specifications | NA | |
| IV-A Children | Must be whole-milk yogurt | No change from current specifications | NA | |
| Cheese | IV, V-A, V-B, VI, VII Women and children |
Domestic cheese made from 100 percent pasteurized milk. Must conform to FDA standard of identity (21 C.F.R. Part 133); Monterey Jack, Colby, natural Cheddar, Swiss, Brick, Muenster, Provolone, part skim or whole Mozzarella, | In addition, soy-based cheese substitute (not soy curd cheese) is permitted and must contain at least 250 mg | Soy products meet the needs of individuals with a milk allergy or who consume a vegan diet |
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
×
| pasteurized processed American, or blends of any of these cheeses are authorized Cheeses that are labeled low, free, reduced, less or light in the nutrients of sodium, fat or cholesterol are WIC-eligible |
of calcium and 6.5 g of protein per 1.5 ounce serving | |||
| Juice | IV, V-A, V-B, VII Women and children |
Must be pasteurized 100% unsweetened fruit juice. Must conform to FDA standard of identity (21 C.F.R. Part 146) or vegetable juice must conform to FDA standard of identity (21 C.F.R. Part 156) and contain at least 30 mg of vitamin C per 100 mL of juice. With the exception of 100% citrus juices, state agencies must verify the vitamin C content of all state-approved juices. 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 |
No change from current specifications | NA |
| Eggs | IV, V-A, V-B, VI, VII Women and children |
Fresh shell domestic hens’ eggs or dried eggs mix (must conform to FDA standard of identity in 21 C.F.R. 160.105) or pasteurized liquid whole eggs (must conform to FDA standard of identity in 21 C.F.R. 160.115). Hard boiled eggs, where readily available for purchase in small quantities, may be provided for homeless participants |
No change from current specifications | NA |
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
×
| Category/Food | Food Package and Affected Participant Group, Considering the Proposed Food Package Revisions | Selected Current Specifications | Proposed Change to the Specificationsb | Rationalec |
|---|---|---|---|---|
| Breakfast cereal | IV, V-A, V-B, VI, VII Women and children |
Must contain a minimum of 28 mg iron per 100 g dry cereal Must contain ≤21.2 g sucrose and other sugars per 100 g dry cereal (≤6 g per dry oz) At least half of the cereals authorized on a state agency’s food list must have whole grain as the primary ingredient by weight AND meet labeling requirements for making a health claim as a “whole grain food with moderate fat content”: (1) contain a minimum of 51% whole grains (using dietary fiber as the indicator); (2) meet the regulatory definitions for “low saturated fat” at 21 C.F.R. 101.62 (≤1 g saturated fat per RACC) and “low cholesterol” (≤20 mg cholesterol per RACC); (3) bear quantitative trans fat labeling; and (4) contain ≤6.5 g total fat per RACC and ≤0.5 g trans fat per RACC |
All ready-to-eat cereals on a state agency’s authorized food list must adhere to the whole grain-rich criteriad and conform to other current specifications (e.g., must be iron-fortified, must not exceed added sugars limitations) | Intake of whole grains is low in the WIC population; whole grain cereal options have expanded substantially since the last review; the same products should qualify while aligning with USDA guidance for CACFP, the National School Lunch and Breakfast Programs (USDA/FNS, 2016) |
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
×
| Whole grain options | ||||
| Whole wheat and whole grain bread | IV, V-A, V-B, VI, VII Women and children |
Whole wheat bread must conform to FDA standard of identity (21 C.F.R. 136.180); whole grain bread must conform to FDA standard of identity (21 C.F.R. 136.110) (includes whole wheat or whole grain buns and rolls) AND Whole grain must be the primary ingredient by weight in all whole wheat or whole grain bread products Whole wheat and whole grain bread must meet labeling requirements for making a health claim as a “whole grain food with moderate fat content”: (1) contain a minimum of 51% whole grains (using dietary fiber as the indicator); (2) meet the regulatory definitions for “low saturated fat” at 21 C.F.R. 101.62 (≤1 g saturated fat per RACC) and “low cholesterol” (≤20 mg cholesterol per RACC); (3) bear quantitative trans fat labeling; and (4) contain ≤6.5 g total fat per RACC and ≤0.5 g trans fat per RACC |
Whole wheat bread: no change from current specifications; Whole grain bread is no longer permitted; only 100% whole wheat bread is permitted | Very few states offer whole grain bread options; identification of suitable whole grain breads (>50% whole grain) is challenging; restricting to 100% whole wheat bread is in alignment with most current state WIC authorized food lists and promotes intake of whole grains by WIC participants |
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
×
| Category/Food | Food Package and Affected Participant Group, Considering the Proposed Food Package Revisions | Selected Current Specifications | Proposed Change to the Specificationsb | Rationalec |
|---|---|---|---|---|
| Other whole grain options | Other whole unprocessed grains: Brown rice, bulgur (cracked wheat), oats, whole grain barley, and whole wheat macaroni (pasta) products without added sugars, fats, oils, or salt (i.e., sodium) | In addition, teff or buckwheat may be offered; cornmeal (including blue); and corn masa flour meeting specifications outlined below are allowed | Additional options provide culturally suitable alternatives; participants and WIC staff expressed an interest in addition of these grains | |
| Tortillas | Soft corn or whole wheat tortillas may be allowed at the state agency’s option. Soft corn tortillas made from ground masa flour (corn flour) using traditional processing methods are WIC-eligible, e.g., whole corn, corn (masa), whole ground corn, corn masa flour, masa harina, and white corn flour. For whole wheat tortillas, “whole wheat flour” must be the only flour listed in the ingredient list | In addition, once available in the marketplace, states are encouraged to offer tortillas made with fol acid-fortified corn mas flour | Folic acid is a nutrient of concern for premenopausal women; consumption of folic c acid is lower among a Hispanic compared to non-Hispanic women (Williams et al., 2015) | |
| Whole wheat macaroni (pasta) products | Must conform to FDA standard of identity (21 C.F.R. 139.138) and have no added sugars, fats, oils, or salt (i.e., sodium). “Whole wheat flour” and/or “whole durum wheat flour” must be the only flours listed in the ingredient list. Other shapes and sizes that otherwise meet the FDA standard of identity for whole wheat macaroni | No change from current specifications | NA | |
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
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| (pasta) products (139.138), and have no added sugars, fats, oils, or salt (i.e., sodium), are also authorized (e.g., whole wheat rotini, and whole wheat penne) | ||||
| Cornmeal | Not yet permitted | Add whole cornmeal (including blue) meeting the FDA standard of identity (21 C.F.R. 137.260) and that is in alignment with USDA specifications for cornmeal in school meal programs (USDA-CNP-01-2008) to current options | Provides a culturally suitable option; similar in nutritive value to some types of permitted corn tortillas | |
| Corn masa flour | Not yet permitted | Add corn masa flour. Once available in the marketplace, states are encouraged to offer folic acid-fortified corn masa flour | Allowing this flour is in alignment with the allowance of tortillas made with corn masa flour; participants expressed an interest in this addition | |
| Fish | IV, V-A, V-B, VI, VII Women and children |
Canned only: Light tuna (must conform to FDA standard of identity [21 C.F.R. 161.190]); Salmon (must conform to FDA standard of identity [21 C.F.R. 161.170]); Sardines; Mackerel (N. Atlantic Scomber scombrus, or Chub Pacific Scomber japonicas; Jack Mackerel) |
No changes to the species specified | NA |
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
×
| Category/Food | Food Package and Affected Participant Group, Considering the Proposed Food Package Revisions | Selected Current Specifications | Proposed Change to the Specificationsb | Rationalec |
|---|---|---|---|---|
| May be packed in water or oil. Pack may include bones or skin. Added sauces and flavorings (e.g., tomato sauce, mustard, lemon) are authorized at the state agency’s option. May be regular or lower in sodium content. | Canned fish may be water-packed, or contain added sauces and flavorings. All other specifications remain unchanged | Few states currently offer oil-packed fish so there is minimal effect on participant choice; water-packed varieties are more nutrient dense because water-packed fish is lower in energy but contains the same levels of key nutrients per serving | ||
| Mature legumes | IV, V-A, V-B, VI, VII Women and children |
Any type of mature dry beans, peas, or lentils in dry-packaged or canned forms. Examples include but are not limited to black beans (“turtle beans”), black-eyed peas (cowpeas of the blackeye variety, “cow beans”), garbanzo beans (chickpeas), great northern beans, kidney beans, lima beans (“butter beans”), navy beans, pinto beans, soybeans, split peas, and lentils. All categories exclude soups. May not contain added sugars, fats, oils or meat as purchased. Canned legumes may be regular or lower in sodium content Baked beans may be provided for participants with limited cooking facilities |
No change from current specifications | NA |
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
×
| Peanut butter | IV, V-A, V-B, VI, VII Women and children |
Peanut butter and reduced fat peanut butter (must conform to FDA Standard of Identity [21 C.F.R. 164.150]); creamy or chunky, regular or reduced fat, salted or unsalted forms are allowed | No change from current specifications | NA |
| WIC-eligible nutritionals | I, II, IV, V-A, V-B, VI, VII Women, infants, and children |
Certain enteral products that are specifically formulated to provide nutritional support for individuals with a qualifying condition, when the use of conventional foods is precluded, restricted, or inadequate. Such WIC-eligible nutritionals must serve the purpose of a food, meal, or diet (may be nutritionally complete or incomplete) and provide a source of calories and one or more nutrients; be designed for enteral digestion via an oral or tube feeding; and may not be a conventional food, drug, flavoring, or enzyme | No change from current specifications | NA |
NOTES: CACFP = Child and Adult Care Food Program; C.F.R. = Code of Federal Regulations; CVV = cash value voucher; DGA = Dietary Guidelines for Americans; FDA = Food and Drug Administration; IU = international units; NA = not applicable; RACC = reference amount customarily consumed; RTE = ready-to-eat. Food packages: I = infants ages 0 to <6 months; II = infants ages 6 to <12 months; IV-A = children ages 1 to <2 years; IV-B = children 2 to < 5 years; V-A = pregnant women; V-B = partially breastfeeding women; VI = postpartum women; VII = fully breastfeeding women.
a See the Final Rule (USDA/FNS, 2014) for a detailed list of current food specifications. Some text in this table is updated from the original prepublication version.
b Details are provided only for the proposed change. Other components of the specification remain as detailed in the Final Rule.
c With some exceptions, rationale is only provided in cases where changes to the current specifications are proposed. Exceptions include cases where USDA-FNS specifically requested committee review of a specification.
d It is anticipated that changes to the whole grain-rich criteria in alignment with the FDA proposed changes to the RACCs used for food labeling would be applied to the WIC food packages.
SOURCES: For current specifications, see USDA/FNS, 2014, 2015.
Suggested Citation:"Appendix P: Food Specification Detail." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.
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REFERENCES
USDA/FNS (U.S. Department of Agriculture/Food and Nutrition Service). 2014. Special Supplemental Nutrition Program for Women, Infants and Children (WIC): Revisions in the WIC food packages. Final Rule. 7 C.F.R. § 246.
USDA/FNS. 2015. WIC policy memorandum #2015-3 to WIC state agency directors: Eligibility of white potatoes for purchase with the cash-value voucher. Alexandria, VA: USDA-FNS.
USDA/FNS. 2016. Whole grain resource for the national school lunch and school breakfast programs. http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf (accessed November 11, 2016).
Williams, J., C. T. Mai, J. Mulinare, J. Isenburg, T. J. Flood, M. Ethen, B. Frohnert, and R. S. Kirby. 2015. Updated estimates of neural tube defects prevented by mandatory folic acid fortification—United States, 1995–2011. Morbidity and Mortality Weekly Report 64(1):1–5.
