Review of WIC Food Packages An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report (2015) / Chapter Skim
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Appendix L: Background Example Data for Sensitivity Analysis
Appendix L: Background Example Data for Sensitivity Analysis
Pages 87-98
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Appendix L Background Example Data for Sensitivity Analysis 87
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Cost calculations are in Table L-3 and based on all fresh substitutions.
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, weighted in a 1:3 ratio using 1,000 and 1,300 (averaged from 1,200 and 1,400) calorie food patterns, following methodology applied by the IOM (2011)
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, c-eq/d 0.16 0.01 Change in food grp intake, c-eq/d 0.09 0.00 NOTES: c-eq = cup-equivalents; DFE = dietary folate equivalents; DGV = dark green vegetable; Nutr = nutrients; Red-Or = red and orange vegetable. a Weighted average of boiled white potatoes without peel and baked white potatoes with peel in a 2:1 ratio.
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Britten, USDA/CNPP, December 9, 2014) ; nutrient profiles from selected food items from USDA National Nutrient Database for Standard Reference Release 27 (USDA/ARS, 2014)
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0.14 c-eq/d for white potatoes was used in this example with a 6 percent decrease in all other vegetable categories and no change in fruit. Cost calculations are in Table L-3 and based on all fresh substitutions.
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; Nutrient intakes were compared to the RDA/ AI as listed in Table E-1.
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, 0.19 0.05 c-eq/d Change in food grp intake, c-eq/d 0.14 0.00 NOTES: c-eq/d = cup-equivalents/d; DFE = dietary folate equivalents; DGV = dark green vegetable; Nutr = nutrients; Red-Or = red and orange vegetable. a Weighted average of boiled white potatoes without peel and baked white potatoes with peel in a 2:1 ratio.
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. Nutrient profiles from selected food items from the USDA National Nutrient Database for Standard Reference Release 27 (USDA/ARS, 2014)
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96 TABLE L-3 Cost Calculation of Fruit and Vegetable Groups Fresh Only Fresh, Canned, and Frozen Percent Percent Food group Food item Cost/c-eq weight Cost/lb Cost/c-eq weight Cost/lb White potatoes White potatoes, fresh 0.19 100.0 0.48 0.19 100.0 0.48 Weighted cost/c-eq 0.19 0.19 Other starchy veg Corn, yellow, fresh 1.17 9.8 1.80 1.17 0.0 1.80 Corn, yellow, canned 0.37 0.0 0.69 0.37 9.8 0.69 Green peas, frozen 0.51 0.0 1.34 0.51 5.3 1.34 Green peas, canned 0.43 0.0 0.74 0.43 5.3 0.74 Weighted cost/c-eq 1.17 0.42 Red-orange veg Tomatoes, fresh 1.28 70.9 2.94 1.28 70.9 2.94 Tomatoes, canned 0.41 0.0 0.77 0.41 70.9 0.77 Carrots, fresh 0.25 17.9 0.77 0.25 17.9 0.77 Weighted cost/c-eq 1.07 0.60 Dark green veg Broccoli, fresh 0.63 39.3 1.84 0.63 39.3 1.84 Leafy greens 1.95 25.0 0.40 1.95 25.0 0.40 Spinach, fresh 2.02 23.0 3.92 2.02 23.0 3.92 Spinach, frozen 0.96 0.0 1.51 0.96 23.0 1.51 Weighted cost/c-eq 1.37 1.29
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Only food items contributing 5 percent or more to the food group are included in the cost calculation. Percent weights reflect the percent contribution of the specific vegetable or fruit to the general vegetable or fruit subgroup.
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2014. USDA national nutrient database for standard reference, release 27.
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