WIC Food Packages Time for a Change (2006) / Chapter Skim
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3 Process Used for Revising the WIC Food Packages
3 Process Used for Revising the WIC Food Packages
Pages 74-86
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From page 74... ...
THE NEED FOR FLEXIBILITY The six criteria that the committee used are broad and interrelated goals that would be impossible to meet with a rigid prescription for the WIC food packages; thus, greater flexibility became a hallmark of the committee's recommendations. For example, Criterion 5 suggests that the 74
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From page 75... ...
. To address all the criteria simultaneously, the committee used an approach that would allow more flexibility at the WIC state agency level and more variety and choice at the participant level.
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From page 76... ...
The set of analyses of nutrient intakes used to support the nutrient priorities are in Appendix B -- Nutrient Profiles of Current and Revised Food Packages. Table 2-10 of Chapter 2 -- Nutrient and Food Priorities -- summarizes the nutrient and food group priorities for revising the WIC food packages.
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From page 77... ...
Limit saturated fat, cholesterol, trans fat, and added sugars for children beginning at age 2 years and for women. COMPARING CURRENT FOOD PACKAGES WITH DIETARY GUIDANCE The committee examined how the current WIC food packages compare with dietary guidance provided by the Dietary Guidelines for Americans 2005 (DHHS/USDA, 2005)
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78 WIC FOOD PACKAGES TABLE 3-1 Dietary Guidance Related to Foods in Current WIC Food Packages. Guidance from Dietary Foods in Current Dietary Guidance for Guidelines for Americans WIC Food Packages Feeding Infants and Toddlers 2005a Iron-fortified infant Breastfeeding recommended NR formula for at least 1 y (DHHS, 2000b; AAP, 1997, 2004, 2005; Kleinman, 2000)
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From page 79... ...
Bold font highlights topics needing more attention when revising the food packages. DATA SOURCES: Dietary guidance for feeding infants and toddlers is from several sources: American Academy of Pediatrics (AAP, 1992a, 1992b, 1997, 1998, 2001a, 2001b, 2004, 2005; Kleinman, 2000 )
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From page 80... ...
· Re-examine the policy of allowing partially breastfeeding woman to receive Food Package V while at the same time her infant is eligible to receive the maximum allowance of infant formula. Infants' food packages · Create policies that allow breastfeeding infants to receive a food package consistent with their nutritional needs.
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From page 81... ...
Instead, have the other food packages cover those with special dietary needs, allowing substitutions to be prescribed as needed. · Include infants with special dietary needs in Food Package III.
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From page 82... ...
. aAlthough all foods in this table contribute to a healthy diet, it was essential to decrease the quantity of some foods to be able to make improvements in the WIC food packages that meet the committee's six criteria while maintaining cost neutrality.
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From page 83... ...
EVALUATING POSSIBLE FOOD PACKAGES An iterative process was followed to design revised food packages that meet the criteria identified in Box 1-1 -- Criteria for a WIC Food Package (Chapter 1 -- Introduction and Background)
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From page 84... ...
In some cases, trying to improve nutrient intake involved including foods of different types that might be more acceptable to participants rather than larger quantities of the foods in the current packages. Ensuring that the WIC food packages did not contribute to excessive energy intake was a particularly important consideration.
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From page 85... ...
and public comments, were given high priority, par 2Reliable data were not available to assess intakes of trans fatty acids; however, the amount of trans fatty acids in the current and proposed food packages were estimated and are included in Tables B-2E in Appendix B -- Nutrient Profiles. The current and revised WIC food packages contain insignificant amounts of industrial trans fats -- the source of trans fat deemed to be of concern by the Dietary Guidelines Advisory Committee (DHHS/USDA, 2004)
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From page 86... ...
The average price of component foods were calculated using data from various sources, as appropriate and available to the committee, as described in that chapter. SUMMARY Redesigning the WIC food packages was an iterative effort involving identification of foods to omit from the packages or to provide in reduced amounts, the selection of candidate foods to add to each package, and the evaluation of the resulting revised packages using the previously established criteria.
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