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Review of WIC Food Packages: Improving Balance and Choice: Final Report (2017)

Chapter: Appendix S: Sensitivity Tests and Results

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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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 S: Sensitivity Tests and Results." 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.
×

TABLE S-1 List of Sensitivity Tests Conducted for Food Packages IV-B (Children Ages 2 to Less Than 5 Years), V-A (Pregnant Women), and VII (Fully Breastfeeding Women)

Food Package Food Category Current Package (Applies the Current Package Redemption Rate)a Revised Food Package (Applies the Revised Package Redemption Rate Only for the Tested Food Category)a Testsb
1 2 3
IV-B Milk 16 qt + additional substitutions, 71% redemption −2 qt + additional substitutions, 80% redemption −4 qt + additional substitutions, 86% redemption −2 qt, no substitutions (only fluid milk), 76% redemption
V-A Milk 22 qt + additional substitutions, 56% redemption −6 qt + additional substitutions, 66% redemption −10 qt + additional substitutions, 74% redemption
VII Milk 24 qt + additional substitutions, 56% redemption −8 qt + additional substitutions, 68% redemption −12 qt + additional substitutions, 77% redemption −8 qt, no substitutions (only fluid milk), 65% redemption
IV-B Breakfast cereal 36 oz, 50/50 WG/non-WG, 60% redemption 36 oz, all WG, 54% redemption 36 oz, all WG, 60% (current redemption) 36 oz, all WG, 69% redemption (highest of available rates)
V-A Breakfast cereal 36 oz, 50/50 WG/non-WG, 60% redemption 36 oz, all WG, 54% redemption 36 oz, all WG, 60% (current redemption)
VII Breakfast cereal 36 oz, 50/50 WG/non-WG, 60% redemption 36 oz, all WG, 54% redemption 36 oz, all WG, 60% (current redemption)
IV-B CVV $8 +$4; 75% redemption +$4; 65% redemption +$4; 80% redemption +$4; 85% redemption
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Food Package Food Category Current Package (Applies the Current Package Redemption Rate)a Revised Food Package (Applies the Revised Package Redemption Rate Only for the Tested Food Category)a Testsb
1 2 3
V-A CVV $11 +$4, 75% redemption +$4, 65% redemption +$4, 80% redemption +$4, 85% redemption
VII CVV $11 +$24, 75% redemption +$24, 85% redemption +$9, 75% redemption +$34, 75% redemption
IV-B CVV $8 +$4, 75% redemption, 33/67 vegetable/fruit +$4, 50/50 vegetable/fruit
V-A CVV $11 +$4, 75% redemption, 33/67 vegetable/fruit +$4, 50/50 vegetable/fruit
VII CVV $11 +$24, 75% redemption, 33/67 vegetable/fruit +$24, 50/50 vegetable/fruit
IV-B Juice/CVV 128 oz juice, $8 CVV −64 oz juice, 78% redemption; +$4 CVV, 75% redemption −64 oz juice, 75% redemption, +$4 CVV −128 oz juice, +$18 CVV
V-A Juice/CVV 144 oz juice, $11 CVV −80 oz juice, 79% redemption, +$4 CVV, 75% redemption −144 oz juice, +$10 CVV
VII Juice/CVV 144 oz juice, $11 CVV −80 oz juice, 79% redemption, +$24 CVV, 75% redemption −144 oz juice, +$41 CVV
IV-B Fish No fish +10 oz every 3 mo, 68% redemption +10 oz every 3 mo, 59% redemption +10 oz every 3 mo, 79% redemption
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
V-A Fish No fish +10 oz every 3 mo, 68% redemption Revised fish, 59% redemption Revised fish, 79% redemption
VII Fish 30 ounces per month −10 oz per mo, 68% redemption −10 oz per mo, 59% redemption −10 oz per mo, 79% redemption
IV-B Peanut butter/legumes/fish 1 lb choice legumes or peanu butter, no fish −2.7 oz legumes/mo, t 53% redemption; −3 oz peanut butter/mo; +3.3 oz fish/mo −2.7 oz legumes/mo; −3 oz peanut butter/mo; no fish −2.7 oz legumes/mo, 38% redemption; −3 oz peanut butter/mo; +3.3 oz fish/mo −2.7 oz legumes/mo, 69%; −3 oz peanut butter/mo; +3.3 oz fish/mo
V-A Peanut butter/legumes/fish 1 lb legumes, and 18 oz peanut butter, no fish −5.3 oz legumes/mo, 53% redemption; −12 oz peanut butter/mo; no fish −5.3 oz legumes/mo, 38% redemption; −12 oz peanut butter/mo; +3.3 oz fish/mo −5.3 oz legumes/mo, 69% redemption; −12 oz peanut butter/mo; +3.3 oz fish/mo
II Infant vegetables and fruits 128 oz 128 oz, 65% redemption 128 oz, 50% of infant food as CVV
I/II/V-B (cost only)c Current participation Shift of 5% from FF to partial Shift of 8% from FF to partial

NOTES: — = No test 2 and/or test 3 was conducted; CVV = cash value voucher; FF = formula-fed; WG = whole grain. Results were based on the food package nutrient and cost profiles and calculated redemption rates developed using the method outlined in Appendix R.

a To test the effect of the changes that were made to the revised package, the current food package amounts and redemption rates were held constant, changing only the food amounts and redemption rates of the food or foods in the category being tested.

b The revised food package redemption rate is applied in each test, unless otherwise indicated.

c Results are presented in Chapter 8.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-2 Food Package IV-B Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions

FP Nutrients, Food Groups, HEI–2010 Components, and Cost EAR/AI,* 1–3y/4–8y Current Amount: 16 qt (71% Redemption), Additional Substitutions Change from Current (Redemption Rate)
Revised: −2 qt (80%), Additional Substitutions Test 1: −4 qt (86%), Additional Substitutions Test 2: −2 qt (76%), No Yogurt or Cheese Substitutes for Milk (Only Fluid Milk)
Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 1300 423 +2.9 +0.7 −12.9 −3.1 −17.4 −4.1
Protein (g) 13 (RDA) 21 +0.2 +1.0 −1.2 −5.9 −0.7 −3.3
Total fat (g) ND 11 −0.7 −6.2 +0.0 +0.3 −1.9 −16.8
Carbohydrate (g) 130 (RDA) 61 +2.1 +3.5 −2.0 −3.4 +0.5 +0.8
Fiber (g) 19/25* 4.3 +0.0 +0.0 −0.0 −0.0 +0.0 +0.0
Added sugar (g) NA/32.5 4.3 +0.7 +17.6 +0.2 +5.5 −1.1 −25.8
Calcium (mg) 500/800 543 +11.1 +2.0 −47.5 −8.7 −11.0 −2.0
Iron (mg) 3/4.1 8.2 +0.0 +0.1 −0.0 −0.2 −0.0 −0.1
Magnesium (mg) 65/110 98.9 +2.7 +2.7 −6.3 −6.3 +3.8 +3.9
Phosphorus (mg) 380/405 513 +12.8 +2.5 −38.7 −7.5 −0.3 −0.1
Potassium (mg) 3000/3800* 927 +44.1 +4.8 −74.2 −8.0 +52.9 +5.7
Sodium (mg) 1000/1200* 412 −8.1 −2.0 −13.7 −3.3 −30.9 −7.5
Zinc (mg) 2.5/4 3.7 +0.0 +1.3 −0.1 −3.2 −0.2 −5.0
Copper (mg) 0.26/0.34 0.22 +0.0 +0.8 −0.0 −2.4 +0.0 +1.2
Selenium (µg) 17/23 21 +0.1 +0.6 −0.7 −3.1 −1.1 −5.3
Vitamin C (mg) 13/22 43 +0.2 +0.5 −0.5 −1.1 +0.5 +1.2
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Thiamin (mg) 0.4/0.5 0.51 +0.0 +1.7 −0.0 −3.7 +0.0 +3.1
Riboflavin (mg) 0.4/0.5 0.95 +0.0 +3.3 −0.1 −8.0 +0.0 +4.4
Niacin (mg) 5/6 5.3 +0.0 +0.4 −0.0 −0.8 +0.0 +0.6
Vitamin B6 (mg) 0.4/0.5 0.71 +0.0 +1.1 −0.0 −2.9 +0.0 +2.1
Folate (µg DFE) 120/160 263 +1.4 +0.5 −1.8 −0.7 −0.6 −0.2
Choline (mg) 200/250* 58 0 0 0 0 0 0
Vitamin B12 (µg) 0.7/1 2.4 +0.1 +3.3 −0.2 −6.9 +0.1 +2.7
Vitamin A (µg RAE) 210/275 357 −2.5 −0.7 −26.7 −7.5 +17.6 +4.9
Vitamin E (mg) 5/6 1.78 −0.0 −0.6 +0.0 +0.4 −0.0 −2.2
Vitamin D (IU) 400 148 +2.4 +1.6 −21.1 −14.2 +25.9 +17.5
Saturated fat (g) NA/14 4.49 −0.4 −9.1 +0.0 +0.3 −1.1 −25.2
Total dairy (c-eq) 1.5 −0.03 −2.0 −0.1 −9.2 −0.1 −6.3
HEI dairy (0 to 10) 9.95 −0.15 −1.6 −0.7 −7.1 −0.49 −4.9
HEI overall (0 to 100) 66.26 +0.06 +0.1 −0.8 −1.2 +0.76 +1.1
FP cost $33.88 +$0.08 +0.2 −$0.89 −2.6 −$4.29 −12.7
Average per-participant FP cost $37.27 +$0.03 +0.1 −$0.27 −0.7 −$2.18 −5.9

NOTES: Tests of decreases in the amount of milk and milk substitutions may result in increases or decreases of nutrients due to changes in redemption rates and allowable substitutions. For example, revised and alternative packages allow an additional quart of yogurt compared to the current packages; 1 qt of fat-free milk contains 363 kcal and no added sugars, whereas 1 qt of low-fat vanilla yogurt contains 833 kcal 66 g of added sugars. See additional notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-3 Food Package V-A Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount (56% Redemption): 22 qt, Additional Substitutions Change from Current (Redemption Rate)
Revised: −6 qt (66%), Additional Substitutions Test 1: −10 qt (74%), Additional Substitutions
Absolute Change % Absolute Change %
Energy (kcal) 2,625 468 −19.4 −4.1 −49.1 −10.5
Protein (g) 71 (RDA) 22.5 −1.6 −7.2 −3.8 −16.9
Total fat (g) ND 13.4 −1.0 −7.5 −1.5 −11.1
Carbohydrate (g) 175 (RDA) 65.2 −0.9 −1.4 −5.1 −7.8
Fiber (g) 28* 4.9 −0.0 −0.0 −0.0 −0.0
Added sugar (g) 65.0 4.3 +0.7 +15.4 −0.3 −6.8
Calcium (mg) 800 581.5 −57.7 −9.9 −136.4 −23.5
Iron (mg) 22 8.2 −0.0 −0.3 −0.1 −0.7
Magnesium (mg) 290/300 114 −5.3 −4.6 −13.6 −11.9
Phosphorus (mg) 580 559 −41.8 −7.5 −103.9 −18.6
Potassium (mg) 4,700* 1,096 −50.9 −4.6 −154.9 −14.1
Sodium (mg) 1,500* 416 −32.7 −7.9 −62.3 −15.0
Zinc (mg) 9.5 3.8 −0.2 −4.2 −0.5 −12.1
Copper (mg) 0.8 0.26 −0.0 −1.9 −0.0 −4.5
Selenium (µg) 49 19.3 −1.1 −5.5 −2.7 −14.0
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Vitamin C (mg) 70 50.8 −0.4 −0.7 −0.9 −1.7
Thiamin (mg) 1.2 0.54 −0.0 −2.6 −0.0 −6.9
Riboflavin (mg) 1.2 1.04 −0.1 −6.4 −0.2 −16.4
Niacin (mg) 14 5.8 −0.0 −0.6 −0.1 −1.5
Vitamin B6 (mg) 1.6 0.77 −0.0 −2.3 −0.0 −5.6
Folate (µg DFE) 520 283 −1.4 −0.5 −5.4 −1.9
Choline (mg) 450* 57.4 0 0 0 0
Vitamin B12 (µg) 2.2 2.54 −0.1 −5.5 −0.4 −15.2
Vitamin A (µg RAE) 550 381 −33.8 −8.9 −56.9 −14.9
Vitamin E (mg) 12 2.08 −0.0 −0.4 −0.0 −0.6
Vitamin D (IU) 400 167.9 −20.1 −12.0 −35.1 −20.9
Saturated fat (g) 29 6 −1.2 −20.4 −1.8 −30.4
Total dairy (c-eq) 3 1.6 −0.24 −14.4 −0.45 −27.6
FP cost $36.68 −$1.11 −3.0 −$2.97 −8.1
Average per-participant FP cost $37.27 −$0.11 −0.3 −$0.28 −0.9

NOTES: Tests of decreases in the amount of milk and milk substitutions may result in increases or decreases of nutrients due to changes in redemption rates and allowable substitutions. For example revised and test packages allow an additional quart of yogurt compared to the current packages; 1 qt of fat-free milk contains 363 kcal and no added sugars, whereas 1 qt of low-fat vanilla yogurt contains 833 kcal 66 g of added sugars. See additional notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-4 Food Package VII Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions

FP Nutrients, Food Groups, and Cost EAR/AI* 19–30y/31–50y Current Amount (56% Redemption): 24 qt, Additional Substitutions Change from Current (Redemption Rate)
Revised: −8 qt (68%), Additional Substitutions Test 1: −12 qt (77%), Additional Substitutions Test 2: −8 qt (65%), No Yogurt or Cheese Substitutes for Milk (Only Fluid Milk)
Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 2,492 559 −30.1 −5.4 −51.9 −9.3 −43.7 −7.8
Protein (g) 71 (RDA) 32 −2.5 −8.0 −4.4 −13.9 −2.9 −9.2
Total Fat (g) ND 19 −1.1 −5.6 −1.4 −7.1 −2.8 −14.7
Carbohydrate (g) 210 (RDA) 66 −2.5 −3.8 −5.3 −8.1 −1.7 −2.5
Fiber (g) 29* 4.9 −0.0 −0.0 −0.0 −0.1 −0.0 −0.0
Added sugar (g) 65.0 3.9 +0.6 +16.1 +0.8 +19.7 −0.4 −11.2
Calcium (mg) 800 717 −92.0 −12.8 −162.7 −22.7 −93.5 −13.0
Iron (mg) 6.5 8.8 −0.0 −0.4 −0.1 −0.8 −0.0 −0.5
Magnesium (mg) 255/265 125 −9.5 −7.6 −17.8 −14.3 −4.8 −3.8
Phosphorus (mg) 580 698 −69.4 −9.9 −125.4 −18.0 −62.6 −9.0
Potassium (mg) 5,100* 1,181 −101.2 −8.6 −199.1 −16.9 −39.2 −3.3
Sodium (mg) 1,500* 608 −43.8 −7.2 −69.2 −11.4 −69.7 −11.5
Zinc (mg) 10.4 4.6 −0.3 −5.7 −0.5 −10.1 −0.4 −8.9
Copper (mg) 1 0.29 −0.0 −2.9 −0.0 −5.3 −0.0 −1.7
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Selenium (µg) 59 41.4 −1.6 −3.9 −2.8 −6.7 −2.5 −6.1
Vitamin C (mg) 100 50.9 −0.7 −1.3 −1.3 −2.5 −0.1 −0.3
Thiamin (mg) 1.2 0.56 −0.0 −4.7 −0.1 −9.1 −0.0 −1.5
Riboflavin (mg) 1.3 1.2 −0.1 −9.9 −0.2 −18.5 −0.1 −5.5
Niacin (mg) 13 7.8 −0.1 −0.8 −0.1 −1.5 −0.0 −0.3
Vitamin B6 (mg) 1.7 0.87 −0.0 −3.6 −0.1 −6.7 −0.0 −1.6
Folate (µg DFE) 450 293 −2.9 −1.0 −5.7 −1.9 −3.2 −1.1
Choline (mg) 550* 113 0 0 0 0 0 0
Vitamin B12 (µg) 2.4 3.4 −0.3 −7.4 −0.5 −14.0 −0.2 −4.8
Vitamin A (µg RAE) 900 456 −49.8 −10.9 −85.3 −18.7 −28.8 −6.3
Vitamin E (mg) 16 2.4 −0.0 −0.2 −0.0 −0.1 −0.0 −1.8
Vitamin D (IU) 400 223 −32.2 −14.4 −58.1 −26.1 −4.5 −2.0
Saturated fat (g) 29 7.8 −0.6 −8.3 −0.8 −10.6 −1.7 −21.7
Total dairy (c-eq) 3 2.0 −0.6 −28.7 −0.8 −39.4 −0.6 −42.7
FP Cost $47.41 −$1.59 −3.4 −$2.49 −5.3 −$5.51 −11.6
Average per-participant FP cost $37.27 −$0.06 −0.2 −$0.12 −0.3 −$0.19 −0.5

NOTES: Tests of decreases in the amount of milk and milk substitutions may result in increases or decreases of nutrients due to changes in redemption rates and allowable substitutions. For example, revised and test packages allow an additional quart of yogurt compared to the current packages; 1 qt of fat-free milk contains 363 kcal and no added sugars, whereas 1 qt of low-fat vanilla yogurt contains 833 kcal 66 g of added sugars. See additional notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-5 Food Package IV-B Sensitivity Results: Impact of Changes to Cereal Form and Redemption

FP Nutrients, Food Groups, HEI Components, and Cost EAR/AI,* 1–3y/4–8y Current Cereal (60% Redemption) Change from Current (Redemption Rate)
Revised: All WG Cereal (54%) Test 1: All WG (60%) Test 2: All WG (69%)a
Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 1,300 423 −9.4 −2.2 −1.7 −0.4 +9.2 +2.2
Protein (g) 13 (RDA) 20.5 +0.2 +0.8 +0.4 +1.8 +0.7 +3.3
Total fat (g) ND 11.2 −0.1 −0.8 +0.0 +0.0 +0.1 +1.3
Carbohydrate (g) 130 (RDA) 60.6 −2.1 −3.5 −0.5 −0.8 +1.8 +3.0
Fiber (g) 19/25* 4.3 +0.3 +6.0 +0.4 +10.2 +0.7 +16.3
Added sugar (g) NA/32.5 4.3 −0.5 −10.9 −0.2 −4.6 +0.2 +4.5
Calcium (mg) 500/800 543 +8.7 +1.6 +13.4 +2.5 +20.1 +3.7
Iron (mg) 3/4.1 8.2 −0.7 −8.7 −0.1 −0.8 +0.9 +10.5
Magnesium (mg) 65/110 98.9 +4.1 +4.2 +6.1 +6.1 +8.9 +9.0
Phosphorus (mg) 380/405 513 +23.9 +4.7 +32.0 +6.2 +43.7 +8.5
Potassium (mg) 3,000/3,800* 927 +22.2 +2.4 +31.0 +3.3 +43.7 +4.7
Sodium (mg) 1,000/1,200* 412 −29.8 −7.3 −23.0 −5.6 −13.2 −3.2
Zinc (mg) 2.5/4 3.7 +0.5 +14.0 +0.7 +19.5 +1.0 +27.4
Copper (mg) 0.26/0.34 0.22 +0.0 +0.5 +0.0 +2.6 +0.0 +5.6
Selenium (µg) 17/23 21.1 +0.2 +0.9 +0.5 +2.4 +0.9 +4.5
Vitamin C (mg) 13/22 42.5 −1.4 −3.2 −1.2 −2.8 −1.0 −2.3
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Thiamin (mg) 0.4/0.5 0.51 −0.1 −12.2 −0.0 −7.8 −0.0 −1.4
Riboflavin (mg) 0.4/0.5 0.95 −0.1 −11.4 −0.1 −9.8 −0.1 −7.5
Niacin (mg) 5/6 5.3 −0.5 −10.0 −0.2 −3.9 +0.3 +4.9
Vitamin B6 (mg) 0.4/0.5 0.71 −0.0 −6.9 −0.0 −2.0 +0.0 +5.2
Folate (µg DFE) 120/160 263 −14.8 −5.6 +6.1 +2.3 +36.2 +13.8
Choline (mg) 200/250* 58.0 −0.1 −0.2 +0.3 +0.4 +0.8 +1.3
Vitamin B12 (µg) 0.7/1 2.4 −0.2 −10.0 −0.2 −6.6 −0.0 −1.7
Vitamin A (µg RAE) 210/275 357 −42.1 −11.8 −33.0 −9.2 −19.8 −5.6
Vitamin E (mg) 5/6 1.78 −0.5 −29.8 −0.5 −29.1 −0.5 −28.2
Vitamin D (IU) 400 148 −9.8 −6.6 −8.5 −5.7 −6.6 −4.4
Saturated fat (g) NA/14 4.5 +0.0 +0.5 +0.0 +0.9 +0.1 +1.5
Total grains (c-eq) 4.5 1.3 −0.07 −5.6 0.00 0 0.10 8.1
Whole grains (c-eq) 2.3 0.7 +0.19 +26.9 +0.22 +32.0 0.28 +39.4
HEI whole grains 0 to 10 2.6 +0.84 +32.4 +1.00 +38.6 +1.23 +47.5
HEI overall 0 to 100 66 +0.84 +1.3 +1.00 +1.5 +1.23 +1.9
FP cost $33.88 −$0.08 −0.2 +$0.43 +1.3 +$1.16 +3.4
Average per-participant FP cost $37.27 −$0.03 −0.1 +$0.15 +0.4 +$0.42 +1.1

NOTES: See additional notes following Table S-22.

a Represents the highest redemption rate for breakfast cereals among those made available to the committee.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-6 Food Package V-A Sensitivity Results: Impact of Changes to Cereal Form and Redemption

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount (60% Redemption) Change from Current (Redemption Rate)
Revised: All WG Cereal (54%) Test 1: All WG (60%)
Absolute Change % Absolute Change %
Energy (kcal) 2,625 468 −9.4 −2.0 −1.7 −0.4
Protein (g) 71 (RDA) 23 +0.2 +0.7 +0.4 +1.7
Total Fat (g) ND 13 −0.1 −0.7 +0.0 +0.0
Carbohydrate (g) 175 (RDA) 65 −2.1 −3.2 −0.5 −0.8
Fiber (g) 28* 4.9 +0.3 +5.3 +0.4 +9.0
Added sugar (g) 65.0 4.3 −0.5 −10.8 −0.2 −4.5
Calcium (mg) 800 581 +8.7 +1.5 +13.4 +2.3
Iron (mg) 22 8.2 −0.7 −8.7 −0.1 −0.8
Magnesium (mg) 290/300 114 +4.1 +3.6 +6.1 +5.3
Phosphorus (mg) 580 559 +23.9 +4.3 +32.0 +5.7
Potassium (mg) 4,700* 1,096 +22.2 +2.0 +31.0 +2.8
Sodium (mg) 1,500* 416 −29.8 −7.2 −23.0 −5.5
Zinc (mg) 9.5 3.8 +0.5 +13.4 +0.7 +18.6
Copper (mg) 0.8 0.26 +0.0 +0.4 +0.0 +2.2
Selenium (µg) 49 19.3 +0.2 +1.0 +0.5 +2.6
Vitamin C (mg) 70 50.8 −1.4 −2.7 −1.2 −2.3
Thiamin (mg) 1.2 0.54 −0.1 −11.6 −0.0 −7.4
Riboflavin (mg) 1.2 1.04 −0.1 −10.5 −0.1 −9.0
Niacin (mg) 14 5.8 −0.5 −9.2 −0.2 −3.6
Vitamin B6 (mg) 1.6 0.77 −0.0 −6.4 −0.0 −1.8
Folate (µg DFE) 520 283 −14.8 −5.2 +6.1 +2.2
Choline (mg) 450* 57.4 −0.1 −0.2 +0.3 +0.4
Vitamin B12 (µg) 2.2 2.5 −0.2 −9.4 −0.2 −6.2
Vitamin A (µg RAE) 550 381 −42.1 −11.0 −33.0 −8.7
Vitamin E (mg) 12 2.08 −0.5 −25.5 −0.5 −25.0
Vitamin D (IU) 400 168 −9.8 −5.8 −8.5 −5.1
Saturated fat (g) 29 6.0 +0.0 +0.8 +0.0 +0.8
Total grains (c-eq) 9 1.01 −0.1 −7.2 0 0
Whole grains (c-eq) 4.5 0.42 +0.2 +44.9 +0.2 +53.5
FP cost $36.68 −$0.08 −0.2 +$0.43 +1.2
Average per-participant FP cost $37.27 −$0.01 −0.0 +$0.04 +0.1

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-7 Food Package VII Sensitivity Results: Impact of Changes to Cereal Form and Redemption

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount (60% Redemption) Change from Current (Redemption Rate)
Revised: All WG (54%) Test 1: All WG (60%)
Absolute Change % Absolute Change %
Energy (kcal) 2,492 559 −9.4 −1.7 −1.7 −0.3
Protein (g) 71 (RDA) 31.7 +0.2 +0.5 +0.4 +1.2
Total fat (g) ND 19.1 −0.1 −0.5 +0.0 +0.0
Carbohydrate (g) 210 (RDA) 65.6 −2.1 −3.2 −0.5 −0.8
Fiber (g) 29* 4.9 +0.3 +5.3 +0.4 +9.0
Added sugar (g) 65.0 3.9 −0.5 −12.0 −0.2 −5.0
Calcium (mg) 800 717 +8.7 +1.2 +13.4 +1.9
Iron (mg) 6.5 8.8 −0.7 −8.1 −0.1 −0.8
Magnesium (mg) 255/265 125 +4.1 +3.3 +6.1 +4.9
Phosphorus (mg) 580 698 +23.9 +3.4 +32.0 +4.6
Potassium (mg) 5,100* 1,181 +22.2 +1.9 +31.0 +2.6
Sodium (mg) 1,500* 608 −29.8 −4.9 −23.0 −3.8
Zinc (mg) 10.4 4.6 +0.5 +11.1 +0.7 +15.5
Copper (mg) 1 0.29 +0.0 +0.4 +0.0 +1.9
Selenium (µg) 59 41.4 +0.2 +0.5 +0.5 +1.2
Vitamin C (mg) 100 50.9 −1.4 −2.7 −1.2 −2.3
Thiamin (mg) 1.2 0.56 −0.1 −11.2 −0.0 −7.2
Riboflavin (mg) 1.3 1.2 −0.1 −9.1 −0.1 −7.9
Niacin (mg) 13 7.8 −0.5 −6.9 −0.2 −2.7
Vitamin B6 (mg) 1.7 0.87 −0.0 −5.6 −0.0 −1.6
Folate (µg DFE) 450 293 −14.8 −5.0 +6.1 +2.1
Choline (mg) 550* 113 −0.1 −0.1 +0.3 +0.2
Vitamin B12 (µg) 2.4 3.42 −0.2 −7.0 −0.2 −4.6
Vitamin A (µg RAE) 900 456 −42.1 −9.2 −33.0 −7.2
Vitamin E (mg) 16 2.41 −0.5 −22.1 −0.5 −21.6
Vitamin D (IU) 400 223 −9.8 −4.4 −8.5 −3.8
Saturated fat (g) 29 7.8 +0.0 +0.3 +0.0 +0.5
Total grains (c-eq) 9 1.01 −0.1 −7.2 0 0
Whole grains (c-eq) 4.5 0.42 +0.2 +44.9 +0.2 +53.5
FP cost $47.41 −$0.08 −0.2 +$0.43 +0.9
Average per-participant FP cost $37.27 −$0.01 −0.0 +$0.01 +0.0

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-8 Food Package IV-B Sensitivity Results: Impact of Changes to CVV Redemption

FP Nutrients, Food Groups, HEI Components, and Cost EAR/AI,* 1–3y/4–8y Current Amount (77% Redemption): $8 Change from Current (Redemption Rate)
Revised: +$4 (75%) Test 1: +$4 (65%) Test 2: +$4 (80%) Test 3: +$4 (85%)
Absolute Change % Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 1,300 423 +16.1 +3.8 +9.2 +2.2 +19.5 +4.6 +22.9 +5.4
Protein (g) 13 (RDA) 20.5 +0.2 +1.1 +0.1 +0.6 +0.3 +1.3 +0.3 +1.5
Total fat (g) ND 11.2 +0.3 +2.6 +0.2 +1.5 +0.3 +3.1 +0.4 +3.6
Carbohydrate (g) 130 (RDA) 60.6 +2.8 +4.6 +1.6 +2.7 +3.4 +5.6 +4.0 +6.6
Fiber (g) 19/25* 4.3 +0.5 +12.0 +0.3 +6.9 +0.6 +14.5 +0.7 +17.1
Added sugar (g) NA/32.5 4.3 0 0 0 0 0 0 0 0
Calcium (mg) 500/800 543 +3.1 +0.6 +1.8 +0.3 +3.8 +0.7 +4.5 +0.8
Iron (mg) 3/4.1 8.2 +0.1 +0.9 +0.0 +0.5 +0.1 +1.1 +0.1 +1.3
Magnesium (mg) 65/110 99 +3.5 +3.6 +2.0 +2.1 +4.3 +4.3 +5.0 +5.1
Phosphorus (mg) 380/405 513 +5.7 +1.1 +3.3 +0.6 +6.9 +1.3 +8.1 +1.6
Potassium (mg) 3,000/3,800* 927 +57.1 +6.2 +32.8 +3.5 +69.2 +7.5 +81.4 +8.8
Sodium (mg) 1,000/1,200* 412 +0.9 +0.2 +0.5 +0.1 +1.1 +0.3 +1.3 +0.3
Zinc (mg) 2.5/4 3.7 +0.0 +1.1 +0.0 +0.6 +0.0 +1.3 +0.1 +1.5
Copper (mg) 0.26/0.34 0.22 +0.0 +7.3 +0.0 +4.2 +0.0 +8.8 +0.0 +10.4
Selenium (µg) 17/23 21.1 +0.1 +0.4 +0.1 +0.2 +0.1 +0.5 +0.1 +0.6
Vitamin C (mg) 13/22 42.5 +5.8 +13.7 +3.3 +7.9 +7.0 +16.6 +8.3 +19.5
Thiamin (mg) 0.4/0.5 0.51 +0.0 +2.2 +0.0 +1.2 +0.0 +2.6 +0.0 +3.1
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Riboflavin (mg) 0.4/0.5 0.95 +0.0 +1.1 +0.0 +0.6 +0.0 +1.4 +0.0 +1.6
Niacin (mg) 5/6 5.3 +0.1 +2.4 +0.1 +1.4 +0.2 +3.0 +0.2 +3.5
Vitamin B6 (mg) 0.4/0.5 0.71 +0.0 +5.0 +0.0 +2.9 +0.0 +6.1 +0.1 +7.2
Folate (µg DFE) 120/160 263 +5.0 +1.9 +2.9 +1.1 +6.0 +2.3 +7.1 +2.7
Choline (mg) 200/250* 58.0 +1.8 +3.1 +1.0 +1.8 +2.2 +3.8 +2.6 +4.4
Vitamin B12 (µg) 0.7/1 2.40 0 0 0 0 0 0 0 0
Vitamin A (µg RAE) 210/275 357 +5.2 +1.4 +3.0 +0.8 +6.3 +1.8 +7.4 +2.1
Vitamin E (mg) 5/6 1.8 +0.1 +4.7 +0.0 +2.7 +0.1 +5.7 +0.1 +6.6
Vitamin D (IU) 400 148 0 0 0 0 0 0 0 0
Saturated fat (g) NA/14 4.5 +0.0 +1.0 +0.0 +0.6 +0.1 +1.2 +0.1 +1.4
Total fruit (c-eq) 1.25 0.63 +0.11 +18.4 0.07 +10.6 0.14 +22.2 0.16 +26.1
Fruit, whole (c-eq) 0.8 0.25 +0.11 +45.7 0.07 +26.3 0.14 +55.5 0.16 +65.2
Total vegetables (c-eq) 1.5 0.19 +0.06 +30.1 0.03 +17.3 0.07 +36.5 0.08 +42.8
HEI fruit, total 0 to 5 5.0 0 0 0 0 0 0 0 0
HEI fruit, whole 0 to 5 5.0 0 0 0 0 0 0 0 0
HEI vegetables, total 0 to 5 1.8 +0.17 +9.3 +0.10 +5.3 0.21 +11.3 +0.24 +13.2
HEI overall 0 to 100 66.3 +0.17 +0.3 +0.10 +0.1 0.21 +0.3 +0.24 +0.4
FP cost $33.88 +$2.82 +8.3 +$1.62 +4.8 +$3.42 +10.1 +$4.02 +11.9
Average per-participant FP cost $37.27 +$1.03 +2.8 +$0.59 +1.6 +$1.25 +3.4 +$1.47 +3.9

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-9 Food Package V-A Sensitivity Results: Impact of Changes to CVV Redemption

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount (77% Redemption): $11 Change from Current (Redemption Rate)
Revised: +$4 (75%) Test 1: +$4 (65%) Test 2: +$4 (80%) Test 3: +$4 (85%)
Absolute Change % Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 2,625 468 +15.7 +3.4 +7.2 +1.5 +19.9 +4.3 +24.2 +5.2
Protein (g) 71 (RDA) 22.5 +0.2 +1.0 +0.1 +0.4 +0.3 +1.2 +0.3 +1.5
Total fat (g) ND 13.4 +0.3 +2.1 +0.1 +1.0 +0.4 +2.7 +0.4 +3.2
Carbohydrate (g) 175 (RDA) 65.2 +2.7 +4.2 +1.2 +1.9 +3.5 +5.3 +4.2 +6.5
Fiber (g) 28* 4.9 +0.5 +10.3 +0.2 +4.7 +0.6 +13.1 +0.8 +15.9
Added sugar (g) 65.0 4.3 0 0 0 0 0 0 0 0
Calcium (mg) 800 581 +3.1 +0.5 +1.4 +0.2 +3.9 +0.7 +4.7 +0.8
Iron (mg) 22 8.2 +0.1 +0.9 +0.0 +0.4 +0.1 +1.2 +0.1 +1.4
Magnesium (mg) 290/300 114 +3.4 +3.0 +1.6 +1.4 +4.4 +3.9 +5.3 +4.7
Phosphorus (mg) 580 559 +5.6 +1.0 +2.5 +0.5 +7.1 +1.3 +8.6 +1.5
Potassium (mg) 4,700* 1,096 +55.8 +5.1 +25.4 +2.3 +70.9 +6.5 +86.1 +7.9
Sodium (mg) 1,500* 416 +0.9 +0.2 +0.4 +0.1 +1.1 +0.3 +1.4 +0.3
Zinc (mg) 9.5 3.8 +0.0 +1.0 +0.0 +0.5 +0.0 +1.3 +0.1 +1.5
Copper (mg) 0.8 0.26 +0.0 +5.9 +0.0 +2.7 +0.0 +7.5 +0.0 +9.1
Selenium (µg) 49 19.3 +0.1 +0.5 +0.0 +0.2 +0.1 +0.6 +0.1 +0.7
Vitamin C (mg) 70 50.8 +5.7 +11.2 +2.6 +5.1 +7.2 +14.2 +8.8 +17.2
Thiamin (mg) 1.2 0.54 +0.0 +2.0 +0.0 +0.9 +0.0 +2.6 +0.0 +3.1
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Riboflavin (mg) 1.2 1.04 +0.0 +1.0 +0.0 +0.5 +0.0 +1.3 +0.0 +1.6
Niacin (mg) 14 5.80 +0.1 +2.2 +0.1 +1.0 +0.2 +2.8 +0.2 +3.4
Vitamin B6 (mg) 1.6 0.77 +0.0 +4.5 +0.0 +2.1 +0.0 +5.7 +0.1 +6.9
Folate (µg DFE) 520 283 +4.9 +1.7 +2.2 +0.8 +6.2 +2.2 +7.5 +2.7
Choline (mg) 450* 57.44 +1.8 +3.1 +0.8 +1.4 +2.2 +3.9 +2.7 +4.7
Vitamin B12 (µg) 2.2 2.54 0 0 0 0 0 0 0 0
Vitamin A (µg RAE) 550 381 +5.1 +1.3 +2.3 +0.6 +6.4 +1.7 +7.8 +2.0
Vitamin E (mg) 12 2.08 +0.1 +3.9 +0.0 +1.8 +0.1 +5.0 +0.1 +6.0
Vitamin D (IU) 400 168 0 0 0 0 0 0 0 0
Saturated fat (g) 29 6.0 +0.0 +0.7 +0.0 +0.7 +0.0 +0.7 +0.0 +0.7
Fruit, total (c-eq) 2.0 0.77 +0.11 +14.6 +0.1 +6.7 0.14 +18.6 +0.2 +22.6
Fruit, whole (c-eq) 1.0 0.34 +0.11 +32.5 +0.1 +14.8 0.14 +41.3 +0.2 +50.2
Vegetables, total (c-eq) 3.5 0.30 +0.06 +18.5 +0.03 +8.4 0.07 +23.5 +0.1 +28.5
FP cost $36.68 +$2.76 +7.5 +$1.26 +3.4 +$3.51 +9.6 +$4.26 +11.6
Average per-participant FP cost $37.27 +$0.26 +0.7 +$0.12 +0.3 +$0.34 +.09 +$0.41 +1.1

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-10 Food Package VII Sensitivity Results: Impact of Changes to CVV Amount and Redemption

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount (77% Redemption): $11 Change from Current (Redemption Rate)
Revised: +$24 (75%) Test 1: +$24 (85%) Test 2: +$9 (75%) Test 3: +$34 (75%)
Absolute Change % Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 2,492 559 +101.0 +18.1 +120.9 +21.6 +37.0 +6.6 +143.6 +25.7
Protein (g) 71 (RDA) 32 +1.4 +4.4 +1.7 +5.3 +0.5 +1.6 +2.0 +6.3
Total fat (g) ND 19 +1.8 +9.4 +2.2 +11.3 +0.7 +3.5 +2.6 +13.4
Carbohydrate (g) 210 (RDA) 66 +17.6 +26.8 +21.1 +32.1 +6.5 +9.8 +25.0 +38.2
Fiber (g) 29* 4.9 +3.3 +66.5 +3.9 +79.6 +1.2 +24.4 +4.6 +94.6
Added sugar (g) 65.0 3.9 0 0 0 0 0 0 0 0
Calcium (mg) 800 717 +19.7 +2.7 +23.5 +3.3 +7.2 +1.0 +28.0 +3.9
Iron (mg) 6.5 8.8 +0.5 +5.4 +0.6 +6.5 +0.2 +2.0 +0.7 +7.7
Magnesium (mg) 255/265 125 +22.2 +17.8 +26.6 +21.3 +8.1 +6.5 +31.6 +25.3
Phosphorus (mg) 580 698 +35.9 +5.1 +43.0 +6.2 +13.2 +1.9 +51.1 +7.3
Potassium (mg) 5,100* 1,181 +359.0 +30.4 +429.7 +36.4 +131.6 +11.1 +510.6 +43.2
Sodium (mg) 1,500* 608 +5.8 +0.9 +6.9 +1.1 +2.1 +0.3 +8.2 +1.3
Zinc (mg) 10.4 4.6 +0.2 +5.3 +0.3 +6.4 +0.1 +2.0 +0.3 +7.6
Copper (mg) 1 0.29 +0.1 +34.4 +0.1 +41.2 +0.0 +12.6 +0.1 +48.9
Selenium (µg) 59 41.4 +0.6 +1.4 +0.7 +1.7 +0.2 +0.5 +0.8 +2.0
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Vitamin C (mg) 100 50.9 +36.5 +71.7 +43.7 +85.8 +13.4 +26.3 +51.9 +101.9
Thiamin (mg) 1.2 0.56 +0.1 +12.5 +0.1 +15.0 +0.0 +4.6 +0.1 +17.8
Riboflavin (mg) 1.3 1.19 +0.1 +5.7 +0.1 +6.8 +0.0 +2.1 +0.1 +8.1
Niacin (mg) 13 7.75 +0.8 +10.6 +1.0 +12.7 +0.3 +3.9 +1.2 +15.1
Vitamin B6 (mg) 1.7 0.87 +0.2 +25.7 +0.3 +30.8 +0.1 +9.4 +0.3 +36.6
Folate (µg DFE) 450 293 +31.3 +10.7 +37.5 +12.8 +11.5 +3.9 +44.5 +15.2
Choline (mg) 550* 113 +11.3 +10.0 +13.6 +12.0 +4.2 +3.7 +16.1 +14.2
Vitamin B12 (µg) 2.4 3.42 0 0 0 0 0 0 0 0
Vitamin A (µg RAE) 900 456 +32.5 +7.1 +38.9 +8.5 +11.9 +2.6 +46.3 +10.1
Vitamin E (mg) 16 2.41 +0.5 +21.7 +0.6 +26.0 +0.2 +8.0 +0.7 +30.9
Vitamin D (IU) 400 223 0 0 0 0 0 0 0 0
Saturated fat (g) 29 7.8 +0.3 +3.6 +0.3 +4.4 +0.1 +1.3 +0.4 +5.2
Fruit, total (c-eq) 2.0 0.77 +0.7 +94.2 +0.9 +112.7 +0.3 +34.5 +1.0 +133.9
Fruit, whole (c-eq) 1.0 0.34 +0.7 +209.1 +0.9 +250.4 +0.3 +76.7 +1.0 +297.5
Vegetables, total (c-eq) 3.5 0.30 +0.4 +119.0 +0.4 +142.4 0.13 +43.6 0.51 +169.2
FP cost $47.41 +$17.76 +37.5 +$21.26 +44.8 +$6.51 +13.7 +$25.26 +53.3
Average per-participant FP cost $37.27 +$0.58 +1.6 +$0.70 +1.9 +$0.21 +0.6 +$0.83 +2.2

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-11 Food Package IV-B Sensitivity Results: Impact of Changes to Proportions of Vegetables and Fruits Redeemed with the CVV

FP Nutrients, Food Groups, HEI Components, and Cost EAR/AI,* 1–3y/4–8y Current Amount (77% Redemption): $8 Change from Current (Redemption Rate)
Revised: +$4 (75%), 33/67 Vegetable/Fruit Test 1: +$4 (75%), 50/50 Vegetable/Fruit
Absolute Change % Absolute Change %
Energy (kcal) 1,300 423 +16.1 +3.8 +14.5 +3.4
Protein (g) 13 (RDA) 20.5 +0.2 +1.1 +0.3 +1.5
Total fat (g) ND 11.2 +0.3 +2.6 +0.7 +5.9
Carbohydrate (g) 130 (RDA) 60.6 +2.8 +4.6 +2.0 +3.3
Fiber (g) 19/25* 4.3 +0.5 +12.0 +0.6 +14.5
Added sugar (g) NA/32.5 4.3 0 0 0 0
Calcium (mg) 500/800 543 +3.1 +0.6 +3.2 +0.6
Iron (mg) 3/4.1 8.2 +0.1 +0.9 +0.1 +1.3
Magnesium (mg) 65/110 99 +3.5 +3.6 +4.1 +4.1
Phosphorus (mg) 380/405 513 +5.7 +1.1 +8.6 +1.7
Potassium (mg) 3,000/3,800* 927 +57.1 +6.2 +73.2 +7.9
Sodium (mg) 1,000/1,200* 412 +0.9 +0.2 +2.0 +0.5
Zinc (mg) 2.5/4 3.7 +0.0 +1.1 +0.1 +1.8
Copper (mg) 0.26/0.34 0.22 +0.0 +7.3 +0.0 +10.3
Selenium (µg) 17/23 21.1 +0.1 +0.4 +0.1 +0.3
Vitamin C (mg) 13/22 42.5 +5.8 +13.7 +5.8 +13.6
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Thiamin (mg) 0.4/0.5 0.51 +0.0 +2.2 +0.0 +2.6
Riboflavin (mg) 0.4/0.5 0.95 +0.0 +1.1 +0.0 +1.3
Niacin (mg) 5/6 5.34 +0.1 +2.4 +0.2 +3.8
Vitamin B6 (mg) 0.4/0.5 0.71 +0.0 +5.0 +0.0 +5.7
Folate (µg DFE) 120/160 263 +5.0 +1.9 +7.0 +2.7
Choline (mg) 200/250* 58.0 +1.8 +3.1 +2.3 +3.9
Vitamin B12 (µg) 0.7/1 2.4 0 0 0 0
Vitamin A (µg RAE) 210/275 357 +5.2 +1.4 +11.6 +3.3
Vitamin E (mg) 5/6 1.8 +0.1 +4.7 +0.2 +8.7
Vitamin D (IU) 400 148 0 0 0 0
Saturated fat (g) NA/14 4.5 +0.0 +1.0 +0.1 +2.2
Fruit, total (c-eq) 1.25 0.63 +0.11 +18.4 +0.02 +3.5
Fruit, whole (c-eq) 0.8 0.25 +0.11 +45.7 +0.02 +8.8
Vegetables, total (c-eq) 1.5 0.19 +0.06 +30.1 +0.15 +79.4
HEI fruit, total 0 to 5 5.00 0 0 0 0
HEI fruit, whole 0 to 5 5.00 0 0 0 0
HEI vegetables, total 0 to 5 1.84 +0.57 +30.9 +0.45 +24.6
HEI overall 0 to 100 66.26 +0.57 +0.9 +0.45 +0.7
FP cost $33.88 +$2.82 +8.3 +$2.82 +8.3
Average per-participant FP cost $37.27 +$1.03 +2.8 +$1.03 +2.8

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-12 Food Package V-A Sensitivity Results: Impact of Changes to Proportions of Vegetables and Fruits Redeemed with the CVV

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount (77% Redemption): $11 Change from Current (Redemption Rate)
Revised: +$4 (75%), 33/67 Vegetable/Fruit Test 1: +$4 (75%), 50/50 Vegetable/Fruit
Absolute Change % Absolute Change %
Energy (kcal) 2,625 468 +15.7 +3.4 +13.8 +2.9
Protein (g) 71 (RDA) 22.5 +0.2 +1.0 +0.3 +1.4
Total fat (g) ND 13.4 +0.3 +2.1 +0.8 +5.6
Carbohydrate (g) 175 (RDA) 65.2 +2.7 +4.2 +1.7 +2.7
Fiber (g) 28* 4.9 +0.5 +10.3 +0.6 +13.1
Added sugar (g) 65.0 4.3 0 0 0 0
Calcium (mg) 800 581 +3.1 +0.5 +3.1 +0.5
Iron (mg) 22 8.2 +0.1 +0.9 +0.1 +1.3
Magnesium (mg) 290/300 114 +3.4 +3.0 +4.1 +3.6
Phosphorus (mg) 580 559 +5.6 +1.0 +9.1 +1.6
Potassium (mg) 4,700* 1,096 +55.8 +5.1 +75.8 +6.9
Sodium (mg) 1,500* 416 +0.9 +0.2 +2.3 +0.6
Zinc (mg) 9.5 3.8 +0.0 +1.0 +0.1 +1.8
Copper (mg) 0.8 0.26 +0.0 +5.9 +0.0 +9.1
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Selenium (µg) 49 19.3 +0.1 +0.5 +0.0 +0.2
Vitamin C (mg) 70 50.8 +5.7 +11.2 +5.6 +11.1
Thiamin (mg) 1.2 0.54 +0.0 +2.0 +0.0 +2.6
Riboflavin (mg) 1.2 1.04 +0.0 +1.0 +0.0 +1.2
Niacin (mg) 14 5.80 +0.1 +2.2 +0.2 +3.7
Vitamin B6 (mg) 1.6 0.77 +0.0 +4.5 +0.0 +5.2
Folate (µg DFE) 520 283 +4.9 +1.7 +7.4 +2.6
Choline (mg) 450* 57.4 +1.8 +3.1 +2.3 +4.1
Vitamin B12 (µg) 2.2 2.5 0 0 0 0
Vitamin A (µg RAE) 550 381 +5.1 +1.3 +13.1 +3.4
Vitamin E (mg) 12 2.08 +0.1 +3.9 +0.2 +8.2
Vitamin D (IU) 400 168 0 0 0 0
Saturated fat (g) 29 6.0 +0.0 +0.7 +0.1 +1.8
Fruit, total (c-eq) 2.0 0.77 +0.11 +14.6 −0.004 −0.5
Fruit, whole (c-eq) 1.0 0.34 +0.11 +32.5 −0.004 −1.1
Vegetables, total (c-eq) 3.5 0.30 +0.06 +18.5 +0.2 +57.3
FP cost $36.68 +$2.76 +7.5 +$2.76 +7.5
Average per-participant FP cost $37.27 +$0.26 +0.7 +$0.26 +0.7

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-13 Food Package VII Sensitivity Results: Impact of Changes to Proportions of Vegetables and Fruits Redeemed with the CVV

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount (77% Redemption): $11 Change from Current (Redemption Rate)
Revised: +$24, (75%), 33/67 Vegetable/Fruit Test 1: +$24 (75%), 50/50 Vegetable/Fruit
Absolute Change % Absolute Change %
Energy (kcal) 2,492 559 +101.0 +18.1 +96.5 +17.3
Protein (g) 71 (RDA) 31.7 +1.4 +4.4 +1.6 +5.2
Total fat (g) ND 19.1 +1.8 +9.4 +2.9 +15.2
Carbohydrate (g) 210 (RDA) 65.6 +17.6 +26.8 +15.3 +23.3
Fiber (g) 29* 4.9 +3.3 +66.5 +3.6 +73.1
Added sugar (g) 65.0 3.8 0 0 0 0
Calcium (mg) 800 717 +19.7 +2.7 +19.8 +2.8
Iron (mg) 6.5 8.8 +0.5 +5.4 +0.6 +6.4
Magnesium (mg) 255/265 125 +22.2 +17.8 +23.8 +19.0
Phosphorus (mg) 580 698 +35.9 +5.1 +44.2 +6.3
Potassium (mg) 5,100* 1,181 +359.0 +30.4 +405.8 +34.4
Sodium (mg) 1,500* 608 +5.8 +0.9 +9.0 +1.5
Zinc (mg) 10.4 4.6 +0.2 +5.3 +0.3 +6.9
Copper (mg) 1 0.29 +0.1 +34.4 +0.1 +41.0
Selenium (µg) 59 41.4 +0.6 +1.4 +0.5 +1.1
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Vitamin C (mg) 100 50.9 +36.5 +71.7 +36.4 +71.5
Thiamin (mg) 1.2 0.56 +0.1 +12.5 +0.1 +13.8
Riboflavin (mg) 1.3 1.19 +0.1 +5.7 +0.1 +6.1
Niacin (mg) 13 7.8 +0.8 +10.6 +1.0 +13.3
Vitamin B6 (mg) 1.7 0.87 +0.2 +25.7 +0.2 +27.3
Folate (µg DFE) 450 293 +31.3 +10.7 +37.3 +12.7
Choline (mg) 550* 113 +11.3 +10.0 +12.7 +11.2
Vitamin B12 (µg) 2.4 3.42 0 0 0 0
Vitamin A (µg RAE) 900 456 +32.5 +7.1 +51.4 +11.3
Vitamin E (mg) 16 2.41 +0.5 +21.7 +0.7 +30.4
Vitamin D (IU) 400 223 0 0 0 0
Saturated fat (g) 29 7.8 +0.3 +3.6 +0.4 +5.7
Fruit, total (c-eq) 2.0 0.77 +0.7 +94.2 +0.5 +58.8
Fruit, whole (c-eq) 1.0 0.34 +0.7 +209.1 +0.5 +130.7
Vegetables, total (c-eq) 3.5 0.30 +0.4 +119.0 +0.6 +209.5
FP cost $47.41 +$17.76 +37.5 +$17.76 +37.5
Average per-participant FP cost $37.27 +$0.58 +1.6 +$0.58 +1.6

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-14 Food Package IV-B Sensitivity Results: Impact of Changes to Juice/CVV Amounts

FP Nutrients, Food Groups, HEI Components, and Cost EAR/AI,* 1–3y/4–8y Current Amount: 128 oz Juice (70%), $8 CVV Change from Current (Redemption Rate)
Revised: −64 oz (78%), +$4 CVV Test 1: −64 oz (75%), +$4 CVV Test 2: −128 oz (no juice), +$18 CVV
Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 1,300 423 −4.1 −1.0 −5.2 −1.2 −3.9 −0.9
Protein (g) 13 (RDA) 20.5 +0.1 +0.6 +0.1 +0.5 +0.3 +1.6
Total fat (g) ND 11.2 +0.2 +2.2 +0.2 +2.2 +0.6 +5.8
Carbohydrate (g) 130 (RDA) 60.6 −2.1 −3.5 −2.4 −4.0 −3.9 −6.5
Fiber (g) 19/25* 4.3 +0.5 +10.6 +0.5 +10.5 +1.2 +27.9
Added sugar (g) NA/32.5 4.3 0 0 0 0 0 0
Calcium (mg) 500/800 543 −0.2 −0.0 −0.4 −0.1 +0.5 +0.1
Iron (mg) 3/4.1 8.2 −0.0 −0.2 −0.0 −0.3 −0.0 −0.2
Magnesium (mg) 65/110 99 +0.6 +0.7 +0.5 +0.5 +2.6 +2.7
Phosphorus (mg) 380/405 513 +1.6 +0.3 +1.3 +0.3 +5.4 +1.1
Potassium (mg) 3,000/3,800* 927 +7.5 +0.8 +4.9 +0.5 +35.9 +3.9
Sodium (mg) 1,000/1,200* 412 −1.5 −0.4 −1.7 −0.4 −3.2 −0.8
Zinc (mg) 2.5/4 3.7 +0.0 +0.5 +0.0 +0.5 +0.1 +1.6
Copper (mg) 0.26/0.34 0.22 +0.0 +4.3 +0.0 +4.1 +0.0 +12.1
Selenium (µg) 17/23 21.1 +0.1 +0.3 +0.1 +0.3 +0.2 +0.8
Vitamin C (mg) 13/22 42.5 −4.8 −11.3 −5.4 −12.6 −8.9 −21.0
Thiamin (mg) 0.4/0.5 0.51 +0.0 +1.0 +0.0 +1.0 +0.0 +3.0
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Riboflavin (mg) 0.4/0.5 0.95 +0.0 +0.4 +0.0 +0.3 +0.0 +1.2
Niacin (mg) 5/6 5.34 +0.1 +1.7 +0.1 +1.7 +0.3 +4.7
Vitamin B6 (mg) 0.4/0.5 0.71 +0.0 +3.0 +0.0 +2.8 +0.1 +8.3
Folate (µg DFE) 120/160 263 +4.1 +1.6 +4.1 +1.6 +11.0 +4.2
Choline (mg) 200/250* 58.0 +1.8 +3.1 +1.8 +3.1 +4.7 +8.1
Vitamin B12 (µg) 0.7/1 2.4 0 0 0 0 0 0
Vitamin A (µg RAE) 210/275 357 +5.0 +1.4 +5.0 +1.4 +13.1 +3.7
Vitamin E (mg) 5/6 1.8 +0.1 +4.3 +0.1 +4.3 +0.2 +11.2
Vitamin D (IU) 400 148 0 0 0 0 0 0
Saturated fat (g) NA/14 4.5 +0.04 +0.8 +0.04 +0.8 +0.1 +2.2
Total fruit (c-eq) 1.25 0.63 −0.05 −8.1 −0.06 −9.5 −0.08 −12.3
Fruit, whole (c-eq) 0.8 0.25 +0.11 +45.7 +0.11 +45.7 +0.30 +119
Total vegetables (c-eq) 1.5 0.19 +0.06 +30.1 +0.06 +30.1 +0.15 +78.0
HEI fruit, total 0 to 5 5.0 0 0 0 0 0 0
HEI fruit, whole 0 to 5 5.0 0 0 0 0 0 0
HEI vegetables, total 0 to 5 1.8 +0.2 +9.3 +0.2 +9.3 +0.44 +24.1
HEI overall 0 to 100 66.3 +0.2 +0.3 +0.2 +0.3 +0.44 +0.7
FP cost $33.88 +$0.87 +2.6 +$0.77 +2.3 $2.91 +8.6
Average per-participant FP cost $37.27 +$0.32 +0.8 +$0.28 +0.7 $0.32 +0.8

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-15 Food Package V-A Sensitivity Results: Impact of Changes to Juice/CVV Amounts

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount: 144 oz Juice (70%), $11 CVV Change from Current (Redemption Rate)
Revised: −80 oz (79%), +$4 CVV Test 1: −144 oz (no juice), +$10 CVV
Absolute Change % Absolute Change %
Energy (kcal) 2,625 468 −9.8 −2.1 −10.0 −2.1
Protein (g) 71 (RDA) 22.5 +0.1 +0.4 +0.3 +1.4
Total fat (g) ND 13.4 +0.2 +1.7 +0.6 +4.7
Carbohydrate (g) 175 (RDA) 65.2 −3.5 −5.4 −5.4 −8.3
Fiber (g) 28* 4.9 +0.4 +8.7 +1.2 +23.9
Added sugar (g) 65.0 4.3 0 0 0 0
Calcium (mg) 800 581 −1.2 −0.2 −0.5 −0.1
Iron (mg) 22 8.2 −0.0 −0.6 −0.0 −0.6
Magnesium (mg) 290/300 114 −0.2 −0.2 +1.7 +1.5
Phosphorus (mg) 580 559 +0.3 +0.1 +4.1 +0.7
Potassium (mg) 4,700* 1,096 −7.0 −0.6 +20.5 +1.9
Sodium (mg) 1,500* 416 −2.2 −0.5 −3.9 −0.9
Zinc (mg) 9.5 3.8 +0.0 +0.4 +0.1 +1.3
Copper (mg) 0.8 0.26 +0.0 +2.8 +0.0 +9.2
Selenium (µg) 49 19.3 +0.0 +0.3 +0.2 +0.8
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Vitamin C (mg) 70 50.8 −7.7 −15.2 −12.1 −23.7
Thiamin (mg) 1.2 0.54 +0.0 +0.6 +0.0 +2.5
Riboflavin (mg) 1.2 1.04 +0.0 +0.1 +0.0 +0.9
Niacin (mg) 14 5.80 +0.1 +1.4 +0.2 +4.1
Vitamin B6 (mg) 1.6 0.77 +0.0 +2.1 +0.1 +7.0
Folate (µg DFE) 520 283 +3.8 +1.3 +10.7 +3.8
Choline (mg) 450* 57.4 +1.8 +3.1 +4.6 +8.1
Vitamin B12 (µg) 2.2 2.5 0 0 0 0
Vitamin A (µg RAE) 550 381 +4.9 +1.3 +12.9 +3.4
Vitamin E (mg) 12 2.08 +0.1 +3.5 +0.2 +9.4
Vitamin D (IU) 400 168 0 0 0 0
Saturated fat (g) 29 6.0 +0.8 +13.8 +0.9 +14.9
Fruit, total (c-eq) 2.0 0.77 −0.10 −12.7 −0.13 −16.5
Fruit, whole (c-eq) 1.0 0.34 +0.11 +32.5 +0.29 +85.5
Vegetables, total (c-eq) 3.5 0.30 +0.06 +18.5 +0.15 +48.6
FP cost $36.68 +$0.29 +0.8 +$2.29 +6.2
Average per-participant FP cost $37.27 +$0.03 +0.1 +$0.22 +0.6

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-16 Food Package VII Sensitivity Results: Impact of Changes to Juice/CVV Amounts

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount: 144 oz Juice (70%), $11 CVV Change from Current (Redemption Rate)
Revised: −80 oz (79%), +$24 CVV Test 1: −144 oz (no juice), +$41 CVV
Absolute Change % Absolute Change %
Energy (kcal) 2,492 559 +75.5 +13.5 +75.3 +13.5
Protein (g) 71 (RDA) 31.7 +1.3 +4.0 +1.5 +4.7
Total fat (g) ND 19.1 +1.8 +9.2 +2.2 +11.3
Carbohydrate (g) 210 (RDA) 65.6 +11.4 +17.3 +9.5 +14.5
Fiber (g) 29* 4.9 +3.2 +64.9 +3.9 +80.1
Added sugar (g) 65.0 3.8 0 0 0 0
Calcium (mg) 800 717 +15.4 +2.2 +16.1 +2.2
Iron (mg) 6.5 8.8 +0.4 +4.1 +0.4 +4.0
Magnesium (mg) 255/265 125 +18.6 +14.8 +20.5 +16.4
Phosphorus (mg) 580 698 +30.7 +4.4 +34.4 +4.9
Potassium (mg) 5,100* 1,181 +296.2 +25.1 +323.7 +27.4
Sodium (mg) 1,500* 608 +2.7 +0.4 +1.0 +0.2
Zinc (mg) 10.4 4.6 +0.2 +4.8 +0.3 +5.6
Copper (mg) 1 0.29 +0.1 +31.6 +0.1 +37.4
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Selenium (µg) 59 41.4 +0.5 +1.3 +0.6 +1.5
Vitamin C (mg) 100 50.9 +23.1 +45.4 +18.8 +36.9
Thiamin (mg) 1.2 0.56 +0.1 +11.2 +0.1 +13.0
Riboflavin (mg) 1.3 1.19 +0.1 +4.9 +0.1 +5.6
Niacin (mg) 13 7.8 +0.8 +10.0 +0.9 +12.0
Vitamin B6 (mg) 1.7 0.87 +0.2 +23.6 +0.2 +27.9
Folate (µg DFE) 450 293 +30.2 +10.3 +37.1 +12.6
Choline (mg) 550* 113 +11.3 +10.0 +14.2 +12.5
Vitamin B12 (µg) 2.4 3.42 0 0 0 0
Vitamin A (µg RAE) 900 456 +32.3 +7.1 +40.4 +8.9
Vitamin E (mg) 16 2.41 +0.5 +21.4 +0.6 +26.5
Vitamin D (IU) 400 223 0 0 0 0
Saturated fat (g) 29 7.8 +0.3 +3.5 +0.3 +4.3
Fruit, total (c-eq) 2.0 0.77 +0.5 +66.8 +0.5 +63.0
Fruit, whole (c-eq) 1.0 0.34 +0.7 +209 +0.9 +262.1
Vegetables, total (c-eq) 3.5 0.30 +0.4 +119 +0.4 +149.1
FP cost $47.41 +$15.29 +32.2 +$17.29 +36.5
Average per-participant FP cost $37.27 +$0.50 +1.3 +$0.57 +1.5

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-17 Food Package IV-B Sensitivity Results: Impact of Changes to Fish Amounts and Redemption

FP Nutrients, Food Groups, HEI Components, and Cost EAR/AI,* 1–3y/4–8y Current Amount: No Fish Change from Current (Redemption Rate)
Revised: +10 oz every 3 mo (68%) Test 1: +10 oz every 3 mo (59%) Test 2: +10 oz every 3 mo (79%)
Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 1,300 423 +2.0 +0.5 +1.7 +0.4 +2.3 +0.6
Protein (g) 13 (RDA) 20.5 +0.4 +2.1 +0.4 +1.8 +0.5 +2.4
Total fat (g) ND 11.2 +0.0 +0.3 +0.0 +0.3 +0.0 +0.3
Carbohydrate (g) 130 (RDA) 60.6 0 0 0 0 0 0
Fiber (g) 19/25* 4.3 0 0 0 0 0 0
Added sugar (g) NA/32.5 4.3 0 0 0 0 0 0
Calcium (mg) 500/800 543 +1.2 +0.2 +1.0 +0.2 +1.4 +0.3
Iron (mg) 3/4.1 8.2 +0.0 +0.4 +0.0 +0.3 +0.0 +0.5
Magnesium (mg) 65/110 99 +0.5 +0.5 +0.5 +0.5 +0.6 +0.6
Phosphorus (mg) 380/405 513 +3.7 +0.7 +3.2 +0.6 +4.3 +0.8
Potassium (mg) 3,000/3,800* 927 +4.3 +0.5 +3.7 +0.4 +5.0 +0.5
Sodium (mg) 1,000/1,200* 412 +5.7 +1.4 +5.0 +1.2 +6.6 +1.6
Zinc (mg) 2.5/4 3.7 +0.0 +0.4 +0.0 +0.4 +0.0 +0.5
Copper (mg) 0.26/0.34 0.22 +0.0 +0.5 +0.0 +0.5 +0.0 +0.6
Selenium (µg) 17/23 21.1 +1.4 +6.7 +1.2 +5.8 +1.6 +7.8
Vitamin C (mg) 13/22 42.5 0 0 0 0 0 0
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Thiamin (mg) 0.4/0.5 0.51 +0.0 +0.1 +0.0 +0.1 +0.0 +0.1
Riboflavin (mg) 0.4/0.5 0.95 +0.0 +0.2 +0.0 +0.2 +0.0 +0.3
Niacin (mg) 5/6 5.34 +0.2 +3.9 +0.2 +3.4 +0.2 +4.5
Vitamin B6 (mg) 0.4/0.5 0.71 +0.0 +0.9 +0.0 +0.8 +0.0 +1.0
Folate (µg DFE) 120/160 263 +0.1 +0.0 +0.1 +0.0 +0.1 +0.0
Choline (mg) 200/250* 58.0 +0.8 +1.4 +0.7 +1.2 +0.9 +1.6
Vitamin B12 (µg) 0.7/1 2.4 +0.1 +2.6 +0.1 +2.3 +0.1 +3.0
Vitamin A (µg RAE) 210/275 357 +0.4 +0.1 +0.3 +0.1 +0.4 +0.1
Vitamin E (mg) 5/6 1.8 +0.0 +0.6 +0.0 +0.5 +0.0 +0.7
Vitamin D (IU) 400 148 +2.7 +1.8 +2.3 +1.6 +3.1 +2.1
Saturated fat (g) NA/14 4.5 +0.0 +0.1 +0.0 +0.1 +0.0 +0.2
Total protein (oz-eq) 3.5 0.62 +0.08 +12.1 +0.07 +10.5 +0.09 +14.0
Seafood (oz-eq) 0.57 0 +0.08 NA +0.07 NA +0.09 NA
HEI seafood and plant proteins 0 to 5 1.25 +0.31 +25.1 +0.27 +21.8 +0.37 +29.3
HEI total protein foods 0 to 5 3.90 +0.10 +2.6 +0.09 +2.2 +0.12 +3.0
HEI overall 0 to 100 66.26 +0.41 +0.6 +0.36 +0.5 +0.48 +0.7
FP cost $33.88 +$0.46 +1.4 +$0.40 +1.2 +$0.53 +1.6
Average per-participant FP cost $37.27 +$0.16 +0.4 +$0.14 +0.4 +$0.19 +0.5

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-18 Food Package V-A Sensitivity Results: Impact of Changes to Fish Amounts and Redemption

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount: No Fish Change from Current (Redemption Rate)
Revised: +10 oz every 3 mo (68%) Test 1: +10 oz every 3 mo (59%) Test 2: +10 oz every 3 mo (79%)
Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 2,625 468 +2.0 +0.4 +1.7 +0.4 +2.3 +0.5
Protein (g) 71 (RDA) 22.5 +0.4 +1.9 +0.4 +1.7 +0.5 +2.2
Total fat (g) ND 13.4 +0.0 +0.2 +0.0 +0.2 +0.0 +0.3
Carbohydrate (g) 175 (RDA) 65.2 0 0 0 0 0 0
Fiber (g) 28* 4.9 0 0 0 0 0 0
Added sugar (g) 65.0 4.3 0 0 0 0 0 0
Calcium (mg) 800 581 +1.2 +0.2 +1.0 +0.2 +1.4 +0.2
Iron (mg) 22 8.2 +0.0 +0.4 +0.0 +0.3 +0.0 +0.5
Magnesium (mg) 290/300 114 +0.5 +0.5 +0.5 +0.4 +0.6 +0.5
Phosphorus (mg) 580 559 +3.7 +0.7 +3.2 +0.6 +4.3 +0.8
Potassium (mg) 4,700* 1,096 +4.3 +0.4 +3.7 +0.3 +5.0 +0.5
Sodium (mg) 1,500* 416 +5.7 +1.4 +5.0 +1.2 +6.6 +1.6
Zinc (mg) 9.5 3.8 +0.0 +0.4 +0.0 +0.4 +0.0 +0.5
Copper (mg) 0.8 0.26 +0.0 +0.5 +0.0 +0.4 +0.0 +0.5
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Selenium (µg) 49 19.3 +1.4 +7.3 +1.2 +6.4 +1.6 +8.5
Vitamin C (mg) 70 50.8 0 0 0 0 0 0
Thiamin (mg) 1.2 0.54 +0.0 +0.1 +0.0 +0.1 +0.0 +0.1
Riboflavin (mg) 1.2 1.04 +0.0 +0.2 +0.0 +0.2 +0.0 +0.2
Niacin (mg) 14 5.80 +0.2 +3.6 +0.2 +3.1 +0.2 +4.2
Vitamin B6 (mg) 1.6 0.77 +0.0 +0.8 +0.0 +0.7 +0.0 +0.9
Folate (µg DFE) 520 283 +0.1 +0.0 +0.1 +0.0 +0.1 +0.0
Choline (mg) 450* 57.4 +0.8 +1.4 +0.7 +1.2 +0.9 +1.6
Vitamin B12 (µg) 2.2 2.5 +0.1 +2.4 +0.1 +2.1 +0.1 +2.8
Vitamin A (µg RAE) 550 381 +0.4 +0.1 +0.3 +0.1 +0.4 +0.1
Vitamin E (mg) 12 2.08 +0.0 +0.5 +0.0 +0.4 +0.0 +0.6
Vitamin D (IU) 400 168 +2.7 +1.6 +2.3 +1.4 +3.1 +1.9
Saturated fat (g) 29 6.0 +0.0 +0.1 +0.0 +0.1 +0.0 +0.1
Total protein (oz-eq) 6.5 0.93 +0.1 +8.1 +0.1 +7.0 +0.1 +9.4
Seafood (oz-eq) 1.4 0 +0.1 NA +0.1 NA +0.1 NA
FP cost $36.68 +$0.46 +1.2 +$0.40 +1.1 +$0.53 +1.5
Average per-participant FP cost $37.27 +$0.04 +0.1 +$0.04 +0.1 +$0.05 +0.1

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-19 Food Package VII Sensitivity Results: Impact of Changes to Fish Amounts and Redemption

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount: 30 oz per mo (69% Redemption) Change from Current (Redemption Rate)
Revised: −10 oz per mo (68%) Test 1: −10 oz per mo (59%) Test 2: −10 oz per mo (79%)
Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 2,492 559 −6.4 −1.1 −8.0 −1.4 −4.4 −0.8
Protein (g) 71 (RDA) 31.7 −1.4 −4.3 −1.7 −5.4 −0.9 −3.0
Total fat (g) ND 19.1 −0.1 −0.6 −0.1 −0.7 −0.1 −0.4
Carbohydrate (g) 210 (RDA) 65.6 0 0 0 0 0 0
Fiber (g) 29* 4.9 0 0 0 0 0 0
Added sugar (g) 65.0 3.8 0 0 0 0 0 0
Calcium (mg) 800 717 −3.9 −0.5 −4.8 −0.7 −2.7 −0.4
Iron (mg) 6.5 8.8 −0.1 −1.2 −0.1 −1.5 −0.1 −0.8
Magnesium (mg) 255/265 125 −1.7 −1.3 −2.1 −1.7 −1.2 −0.9
Phosphorus (mg) 580 698 −11.9 −1.7 −14.9 −2.1 −8.3 −1.2
Potassium (mg) 5,100* 1,181 −13.8 −1.2 −17.2 −1.5 −9.6 −0.8
Sodium (mg) 1,500* 608 −18.3 −3.0 −22.7 −3.7 −12.7 −2.1
Zinc (mg) 10.4 4.6 −0.0 −1.1 −0.1 −1.3 −0.0 −0.8
Copper (mg) 1 0.29 −0.0 −1.3 −0.0 −1.6 −0.0 −0.9
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Selenium (µg) 59 41.4 −4.5 −10.9 −5.6 −13.6 −3.1 −7.6
Vitamin C (mg) 100 50.9 0 0 0 0 0 0
Thiamin (mg) 1.2 0.56 −0.0 −0.4 −0.0 −0.5 −0.0 −0.3
Riboflavin (mg) 1.3 1.19 −0.0 −0.6 −0.0 −0.7 −0.0 −0.4
Niacin (mg) 13 7.8 −0.7 −8.6 −0.8 −10.7 −0.5 −6.0
Vitamin B6 (mg) 1.7 0.87 −0.0 −2.3 −0.0 −2.8 −0.0 −1.6
Folate (µg DFE) 450 293 −0.3 −0.1 −0.3 −0.1 −0.2 −0.1
Choline (mg) 550* 113 −2.6 −2.3 −3.2 −2.8 −1.8 −1.6
Vitamin B12 (µg) 2.4 3.42 −0.2 −5.8 −0.2 −7.2 −0.1 −4.0
Vitamin A (µg RAE) 900 456 −1.2 −0.3 −1.5 −0.3 −0.8 −0.2
Vitamin E (mg) 16 2.41 −0.0 −1.3 −0.0 −1.7 −0.0 −0.9
Vitamin D (IU) 400 223 −8.6 −3.9 −10.7 −4.8 −6.0 −2.7
Saturated fat (g) 29 7.8 −0.0 −0.3 −0.0 −0.3 −0.0 −0.2
Total protein (oz-eq) 6.5 1.94 −0.2 −12.4 −0.3 −15.5 −0.2 −8.6
Seafood (oz-eq) 1.4 0.69 −0.2 −34.8 −0.3 −43.3 −0.2 −24.1
FP cost $47.41 −$1.47 −3.1 −$1.83 −3.9 −$1.02 −2.1
Average per-participant FP cost $37.27 −$0.05 −0.1 −$0.06 −0.2 −$0.04 −0.1

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-20 Food Package IV-B Sensitivity Results: Impact of Changes to Peanut Butter/Legumes/Fish Rotation

FP Nutrients, Food Groups, HEI Components, and Cost EAR/AI,* 1–3y/4–8y Current Amount: 1 lb Choice Legumes or Peanut Butter (51% Redemption), No Fish Change from Current (Redemption Rate)
Revised: −2.7 oz Legumes/mo (53%); −3 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%) Test 1: −2.7 oz Legumes/mo (53%); −3 oz Peanut Butter/mo (53%); No Fish Test 2: −2.7 oz Legumes/mo (38%); −3 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%) Test 3: −2.7 oz Legumes/mo (69%); −3 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%)
Absolute Change % Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 1,300 423 −13.1 −3.1 −15.1 −3.6 −18.9 −4.5 −7.1 −1.7
Protein (g) 13 (RDA) 20.5 −0.2 −0.8 −0.6 −2.9 −0.4 −2.1 +0.1 +0.6
Total fat (g) ND 11.2 −1.2 −10.4 −1.2 −10.7 −1.5 −13.1 −0.9 −7.6
Carbohydrate (g) 130 (RDA) 60.6 −0.7 −1.2 −0.7 −1.2 −1.3 −2.1 −0.2 −0.3
Fiber (g) 19/25* 4.3 −0.2 −3.9 −0.2 −3.9 −0.3 −7.1 −0.0 −0.6
Added sugar (g) NA/32.5 4.3 −0.1 −3.4 −0.1 −3.4 −0.2 −4.3 −0.1 −2.6
Calcium (mg) 500/800 543 −0.3 −0.1 −1.5 −0.3 −1.4 −0.3 +0.8 +0.2
Iron (mg) 3/4.1 8.2 −0.0 −0.3 −0.1 −0.7 −0.1 −0.9 +0.0 +0.2
Magnesium (mg) 65/110 99 −4.0 −4.0 −4.5 −4.6 −6.1 −6.2 −1.8 −1.9
Phosphorus (mg) 380/405 513 −5.4 −1.1 −9.1 −1.8 −10.0 −1.9 −0.7 −0.1
Potassium (mg) 3,000/3,800* 927 −13.5 −1.5 −17.8 −1.9 −25.9 −2.8 −0.8 −0.1
Sodium (mg) 1,000/1,200* 412 −4.1 −1.0 −9.8 −2.4 −7.2 −1.7 −1.0 −0.2
Zinc (mg) 2.5/4 3.7 −0.1 −1.4 −0.1 −1.8 −0.1 −2.3 −0.0 −0.5
Copper (mg) 0.26/0.34 0.22 −0.0 −5.4 −0.0 −5.9 −0.0 −9.2 −0.0 −1.5
Selenium (µg) 17/23 21.1 +1.2 +5.9 −0.2 −0.8 +1.1 +5.1 +1.4 +6.6
Vitamin C (mg) 13/22 42.5 0 0 0 0 −0.0 −0.1 0 0
Thiamin (mg) 0.4/0.5 0.51 −0.0 −1.1 −0.0 −1.2 −0.0 −2.2 +0.0 +0.1
Riboflavin (mg) 0.4/0.5 0.95 −0.0 −0.3 −0.0 −0.5 −0.0 −0.6 0 0
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Niacin (mg) 5/6 5.34 −0.1 −1.9 −0.3 −5.8 −0.2 −3.5 −0.0 −0.3
Vitamin B6 (mg) 0.4/0.5 0.71 −0.0 −0.8 −0.0 −1.7 −0.0 −1.5 0 0
Folate (µg DFE) 120/160 263 −3.7 −1.4 −3.8 −1.4 −7.3 −2.8 0 0
Choline (mg) 200/250* 58.0 +0.8 +1.4 0 0 +0.8 +1.4 +0.8 +1.4
Vitamin B12 (µg) 0.7/1 2.4 +0.1 +2.6 0 0 +0.1 +2.6 +0.1 +2.6
Vitamin A (µg RAE) 210/275 357 +0.4 +0.1 0 0 +0.4 +0.1 +0.4 +0.1
Vitamin E (mg) 5/6 1.8 −0.2 −11.3 −0.2 −11.9 −0.3 −14.4 −0.1 −8.2
Vitamin D (IU) 400 148 +2.7 +1.8 0 0 +2.7 +1.8 +2.7 +1.8
Saturated fat (g) NA/14 4.5 −0.2 −5.2 −0.2 −5.4 −0.3 −6.6 −0.2 −3.8
Total vegetables (c-eq) 1.5 0.19 −0.02 −9.9 −0.02 −9.9 −0.03 −17.3 −0.01 −3.4
Beans (oz-eq) 0.1 0.06 −0.02 −28.8 −0.02 −28.8 −0.03 −50.4 −0.01 −9.9
Total protein (oz-eq) 3.5 0.62 −0.02 −2.8 −0.09 −14.9 −0.02 −2.8 −0.12 −19.9
Nuts, seeds, and soy (oz-eq) 0.36 0.31 −0.09 −30.3 −0.09 −30.3 −0.09 −30.3 −0.09 −30.3
Seafood (oz-eq) 0.57 0 0.08 NA 0.00 NA 0.08 NA 0.08 NA
HEI greens and beans 0 to 5 1.10 −0.31 −28.1 −0.31 −28.1 −0.54 −49.1 −0.11 −9.6
HEI seafood and plant proteins 0 to 5 1.25 −0.07 −5.8 −0.39 −30.9 −0.07 −5.8 −0.07 −5.8
HEI total protein foods 0 to 5 3.90 −0.02 −0.6 −0.12 −3.2 −0.02 −0.6 −0.17 −4.2
HEI overall 0 to 100 66.26 −0.46 −0.7 −0.88 −1.3 −0.73 −1.1 −0.36 −0.5
FP cost $33.88 +$0.11 +0.3 −$0.34 −1.0 −$0.13 −0.4 +$0.37 +1.1
Average per-participant FP cost $37.27 +$0.04 +0.1 −$0.13 −0.3 −$0.05 −0.1 +$0.13 +0.4

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-21 Food Package V-A Sensitivity Results: Impact of Changes to Peanut Butter/Legumes/Fish Rotation

FP Nutrients, Food Groups, and Cost EAR/AI,* 19–30y/31–50y Current Amount: 1 lb Legumes and 18 oz Peanut Butter (53% Redemption), No Fish Change from Current (Redemption Rate)
Revised: −5.3 oz Legumes/mo (53%); −12 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%) Test 1: −5.3 oz Legumes/mo (53%); −12 oz Peanut Butter/mo (53%); No Fish Test 2: −5.3 oz Legumes/mo (38%); −12 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%) Test 3: −5.3 oz Legumes/mo (69%); −12 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%)
Absolute Change % Absolute Change % Absolute Change % Absolute Change %
Energy (kcal) 2,625 468 −38.2 −8.2 −40.2 −8.6 −46.9 −10.0 −29.3 −6.3
Protein (g) 71 (RDA) 22.5 −1.2 −5.5 −1.7 −7.4 −1.6 −7.3 −0.8 −3.6
Total fat (g) ND 13.4 −2.9 −21.7 −2.9 −21.9 −3.4 −25.1 −2.4 −18.1
Carbohydrate (g) 175(RDA) 65.2 −2.4 −3.7 −2.4 −3.7 −3.2 −5.0 −1.6 −2.4
Fiber (g) 28* 4.9 −0.6 −11.7 −0.6 −11.7 −0.8 −16.0 −0.4 −7.4
Added sugar (g) 65.0 4.3 −0.4 −8.3 −0.4 −8.3 −0.4 −9.6 −0.3 −7.0
Calcium (mg) 800 581 −3.8 −0.6 −5.0 −0.9 −5.4 −0.9 −2.1 −0.4
Iron (mg) 22 8.2 −0.2 −2.0 −0.2 −2.3 −0.2 −2.8 −0.1 −1.1
Magnesium (mg) 290/300 114 −12.1 −10.7 −12.7 −11.1 −15.3 −13.4 −8.9 −7.8
Phosphorus (mg) 580 559 −22.5 −4.0 −26.2 −4.7 −29.4 −5.3 −15.5 −2.8
Potassium (mg) 4,700* 1,096 −52.9 −4.8 −57.2 −5.2 −71.6 −6.5 −33.9 −3.1
Sodium (mg) 1,500* 416 −19.3 −4.6 −25.0 −6.0 −23.9 −5.8 −14.6 −3.5
Zinc (mg) 9.5 3.8 −0.2 −4.5 −0.2 −4.9 −0.2 −5.8 −0.1 −3.3
Copper (mg) 0.8 0.26 −0.0 −15.0 −0.0 −15.5 −0.1 −19.8 −0.0 −10.1
Selenium (µg) 49 19.3 +1.4 +7.3 0 0 +1.4 +7.3 +1.4 +7.3
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×
Vitamin C (mg) 70 50.8 −0.1 −0.2 −0.1 −0.2 −0.1 −0.3 −0.0 −0.1
Thiamin (mg) 1.2 0.54 −0.0 −4.0 −0.0 −4.1 −0.0 −5.5 −0.0 −2.4
Riboflavin (mg) 1.2 1.04 −0.0 −1.2 −0.0 −1.4 −0.0 −1.6 −0.0 −0.8
Niacin (mg) 14 5.80 −0.6 −9.6 −0.8 −13.2 −0.7 −11.8 −0.4 −7.4
Vitamin B6 (mg) 1.6 0.77 −0.0 −3.4 −0.0 −4.2 −0.0 −4.4 −0.0 −2.4
Folate (µg DFE) 520 283 −13.7 −4.9 −13.8 −4.9 −19.2 −6.8 −8.2 −2.9
Choline (mg) 450* 57.4 +0.8 +1.4 0 0 +0.8 +1.4 +0.8 +1.4
Vitamin B12 (µg) 2.2 2.5 +0.1 +2.4 0 0 +0.1 +2.4 +0.1 +2.4
Vitamin A (µg RAE) 550 381 +0.4 +0.1 0 0 +0.4 +0.1 +0.4 +0.1
Vitamin E (mg) 12 2.08 −0.5 −24.5 −0.5 −25.0 −0.6 −28.4 −0.4 −20.5
Vitamin D (IU) 400 168 +2.7 +1.6 0 0 +2.7 +1.6 +2.7 +1.6
Saturated fat (g) 29 6.0 −0.8 −13.7 −0.8 −13.8 −0.8 −13.7 −0.8 −13.7
Total vegetables (c-eq) 3.5 0.30 −0.04 −12.4 −0.04 −12.4 −0.06 −21.7 −0.01 −4.3
Beans (oz-eq) 0.4 0.13 −0.04 −28.8 −0.04 −28.8 −0.06 −50.4 −0.01 −9.9
Total protein (oz-eq) 6.5 0.93 −0.32 −34.8 −0.40 −42.9 −0.32 −34.8 −0.32 −34.8
Nuts, seeds, and soy (oz-eq) 0.7 0.61 −0.40 −65.2 −0.40 −65.2 −0.40 −65.2 −0.40 −65.2
Seafood (oz-eq) 1.4 0.00 +0.08 NA 0.00 NA +0.08 NA +0.08 NA
FP cost $36.68 −$0.64 −1.7 −$1.09 −3.0 −$1.02 −2.8 −$0.25 −0.7
Average per-participant FP cost $37.27 −$0.06 −0.2 −$0.10 +0.3 −$0.10 +0.3 −$0.02 +0.1

NOTES: See notes following Table S-22.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

TABLE S-22 Food Package II Sensitivity Results: Impact of the Infant Food Vegetable and Fruit CVV Substitute

FP Nutrients and Cost AI, 6–11 mo Current Amount Change from Current (Redemption Rate)
Revised (65%) Test 1: 50% of Infant Food as CVV (65%)
Absolute Change % Absolute Change %
Energy (kcal) 443 +2.2 +0.5 +2.2 +0.5
Protein (g) 9.9 +0.0 +0.4 +0.0 +0.4
Total fat (g) 30 20.3 0 0 0 0
Carbohydrate (g) 95 56.3 +0.5 +0.9 +0.5 +0.9
Fiber (g) ND 1.97 +0.1 +3.6 +0.1 +3.6
Added sugar (g) NA 0.36 0 0 0 0
Calcium (mg) 260 420 +0.6 +0.1 +0.6 +0.1
Iron (mg) 6.9 (EAR) 12.5 +0.0 +0.2 +0.0 +0.2
Magnesium (mg) 75 45.0 +0.5 +1.2 +0.5 +1.2
Phosphorus (mg) 275 269 +0.9 +0.3 +0.9 +0.3
Potassium (mg) 700 572 +7.6 +1.3 +7.6 +1.3
Sodium (mg) 370 119 +0.5 +0.4 +0.5 +0.4
Zinc (mg) 2.5 (EAR) 4.07 +0.0 +0.1 +0.0 +0.1
Copper (mg) 0.22 0.37 +0.0 +0.6 +0.0 +0.6
Selenium (µg) 20 12.2 +0.0 +0.1 +0.0 +0.1
Vitamin C (mg) 50 50.8 +0.7 +1.5 +0.7 +1.5
Thiamin (mg) 0.3 0.46 +0.0 +0.2 +0.0 +0.2
Riboflavin (mg) 0.4 0.63 +0.0 +0.4 +0.0 +0.4
Niacin (mg) 4 6.2 +0.0 +0.4 +0.0 +0.4
Vitamin B6 (mg) 0.3 0.22 0 0 0 0
Folate (µg DFE) 80 111 +0.5 +0.4 +0.5 +0.4
Choline (mg) 150 74.0 +0.4 +0.5 +0.4 +0.5
Vitamin B12 (µg) 0.5 1.41 0 0 0 0
Vitamin A (µg RAE) 500 400 +4.4 +1.1 +4.4 +1.1
Vitamin E (mg) 5 5.05 +0.0 +0.4 +0.0 +0.4
Vitamin D (IU) 400 229 0 0 0 0
Saturated fat (g) NA 8.3 0 0 0 0
FP cost $51.37 +$3.25 +6.3 −$0.31 −0.6
Average per-participant FP cost $37.27 +$0.38 +1.0 −$0.04 −0.1
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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.
×

NOTES for Tables S-2 through S-22: * = AI value; AI = Adequate Intake; c-eq = cup-equivalents; DFE = dietary folate equivalents; EAR = Estimated Average Requirement; FP = food package; HEI = Healthy Eating Index–2010; IU = international units; oz-eq = oz equivalents; NA = not applicable; ND = not determined; RAE = retinol activity equivalents; WG = whole grain.

Current amounts reflect the foods as currently redeemed. Revised amounts reflect calculated revised redemption rates. Tests apply the calculated revised redemption rates to the changed food category unless noted otherwise. Details on methods used to develop the food package nutrient and cost profiles and to generate redemption rates are available in Appendix R.

Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Page 812
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Page 813
Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Suggested Citation:"Appendix S: Sensitivity Tests and Results." 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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Next: Appendix T: Amounts of Food Groups and Nutrients Provided by the Current, Compared to the Revised WIC Food Packages »
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The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) began 40 years ago as a pilot program and has since grown to serve over 8 million pregnant women, and mothers of and their infants and young children. Today the program serves more than a quarter of the pregnant women and half of the infants in the United States, at an annual cost of about $6.2 billion. Through its contribution to the nutritional needs of pregnant, breastfeeding, and post-partum women; infants; and children under 5 years of age; this federally supported nutrition assistance program is integral to meeting national nutrition policy goals for a significant portion of the U.S. population.

To assure the continued success of the WIC, Congress mandated that the Food and Nutrition Service of the U.S. Department of Agriculture (USDA) reevaluate the program's food packages every 10 years. In 2014, the USDA asked the Institute of Medicine to undertake this reevaluation to ensure continued alignment with the goals of the Dietary Guidelines for Americans. In this third report, the committee provides its final analyses, recommendations, and the supporting rationale.

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