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Proposed Criteria for Selecting the WIC Food Packages A Preliminary Report of the Committee to Review the WIC Food Packages (2004) / Chapter Skim
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2 Challenges to Selecting an Effective Set of WIC Food Packages
Pages 21-26

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From page 21...
... The Committee recognizes the challenges inherent in recommending changes in the WIC food packages and will consider the wide variety of factors listed in this chapter. The goal is to propose a set of food packages that will be effective in supplementing the nutritional needs of the participants without creating undue burdens on the stakeholders in the WIC program.
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From page 22...
... Table 2-1 summarizes some cultural issues related to WIC foods from studies among WIC participants. To formulate culturally acceptable WIC food packages may necessitate greater use of options and substitutions than the current packages allows as suggested in the scientific literature (Table 2-1)
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From page 23...
... . Promotion of positive dietary changes while supporting the beneficial components of a traditional diet is another challenge in selecting foods for a WIC food package.
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From page 24...
... The cost of the current WIC food packages varies greatly across the geographic regions, with average monthly food costs per person ranging from $24.40 for the Choctaw in Mississippi to $63.35 for the Omaha/Santee Sioux in Nebraska (FNS, 2004c; preliminary 2003 data)
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From page 25...
... Proper cooking inactivates heat labile food borne pathogens and toxins that occur naturally in raw foods. Food borne illness may need to be considered in selecting the WIC food packages.
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From page 26...
... Ideally, the food packages should also encourage both initiation of breastfeeding and sustained breastfeeding through at least the infant's first year. SUMMARY In addition to considering nutrients and food components most likely to provide health benefits, food packages must take into account the incentive value of the WIC food packages; variability in culture and food habits; lifestyle; access to transportation, storage and cooking facilities among WIC participants; economic constraints; availability of recommended foods; food safety; and changes in administrative requirements both for food vendors and for WIC agencies.
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Key Terms

  • wic food
  • wic participants
  • wic program
  • wic foods
  • food borne

  • wic agencies
  • food package
  • culturally acceptable
  • food items
  • food components

  • providing culturally
  • package sizes
  • traditional diet
  • recommending changes
  • wic customers

  • wic services
  • health benefits
  • larger vendors
  • grocery outlets
  • food safety

  • incentive value
  • borne illness
  • local wic
  • cashier registers
  • healthy behaviors

  • wic approved
  • vendor costs
  • current wic
  • efficient electronic
  • administrative challenges


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