Proposed Criteria for Selecting the WIC Food Packages: A Preliminary Report of the Committee to Review the WIC Food PackagesNational Academies Press, 2004 M08 18 - 132 pages Started in 1974, the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) was designed to meet the special nutritional needs of low-income pregnant, breastfeeding, or postpartum women; infants; and children up to 5 years of age who have at least one nutritional risk factor. The WIC Program provides three main benefits: supplemental foods, nutrition education, and referrals to health and social services. Since the inception of the WIC program, substantial changes in size and demographics of the population, food supply and dietary patterns, and health concerns have made it necessary to review the WIC food packages. Proposed Criteria for Selecting the WIC Food Packages proposes priority nutrients and general nutrition recommendations for the WIC program, and recommends specific changes to the WIC packages. |
Contents
3 Nutrient Intake of WICEligible Populations | 3-1 |
4 Food Intake of WICEligible Populations | 4-1 |
5 NutritionRelated Health Risks and Outcomes of WICEligible Populations | 5-1 |
6 Proposed Approach for Selecting the WIC Food Packages | 6-1 |
7 References | 7-1 |
Tables | 4 |
Biographical Sketches of Committee Members | B-1 |
Acronyms and Abbreviations | B-7 |
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Common terms and phrases
Academy activity added sugars adolescents adult American analyses assess associated Available body breastfed breastfeeding calcium Center changes Chapter Committee concern considered consumed CSFII data set deficiency Department dietary Dietary Guidelines diets disease DRIs effects estimated et al evaluation excessive federal folate food energy intakes food groups food intake fruit groups households inadequacy inadequate income increased individuals infants Institute Intake Distribution iron lactating less levels limited low-income mean meet milk months needs nutrient intakes Nutrition obesity Online overweight Pediatrics percent percentage population Potassium pregnant presented prevalence priority promote proposed protein Public Health Pyramid recommended Reference reproductive requirements Research risk sample Selected Service servings sodium SOURCE subgroups supplemental Survey Table University USDA usual intakes values vegetables vitamin Washington weight WIC food packages WIC participants WIC program women zinc
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Page 4-2 - Choose a diet that is low in saturated fat and cholesterol and moderate in total fat.
Page B-4 - The 12 months' training period will consist of nine months in the School of Public Health at the University of North Carolina, Yale University or the University of Michigan, and three months' field experience in community health education under supervision.
Page 4-3 - Food Guide Pyramid A Guide to Daily Food Choices Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt.
Page vii - Council, he was responsible for making certain that an independent examination of this report was carried out in accordance with institutional procedures and that all review comments were canrt'ulK considered.
Page 3-2 - Tolerable Upper Intake Level (UL): the highest average daily nutrient intake level that is likely to pose no risk of adverse health effects to almost all individuals in the general population. As intake increases above the UL, the potential risk of adverse effects may increase. Estimated Average Requirement (EAR): the average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group.
Page v - Department of Community Health Sciences, School of Public Health, University of California — Los Angeles HELEN H.
Page vi - BARRY L. ZOUMAS, Department of Agricultural Economics and Rural Sociology, Pennsylvania State University, University Park Staff LINDA D.
Page 1-2 - It is, therefore, the purpose of the program authorized by this section to provide supplemental nutritious food as an adjunct to good health care during such critical times of growth and development in order to prevent the occurrence of health problems.
Page 4-3 - Sugars (added) Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Fruit Group 2-4 SERVINGS Bread, Qereal, Rice...