This policy memorandum supplements an FNS instruction on the use of WIC acronym and logo.
The Food Plans represent a nutritious diet at four different cost levels. The nutritional bases of the Food Plans are the 1997-2005 Dietary Reference Intakes, 2005 Dietary Guidelines for Americans, and 2005 MyPyramid food intake recommendations. In addition to cost, differences among plans are in specific foods and quantities of foods. Another basis of the Food Plans is that all meals and snacks are prepared at home. For specific foods and quantities of foods in the Food Plans, see Thrifty Food Plan, 2006 (2007) and The Low-Cost, Moderate-Cost, and Liberal Food Plans, 2007 (2007). All four Food Plans are based on 2001-02 data and updated to current dollars by using the Consumer Price Index for specific food items.
This policy memorandum identifies the purpose, necessary elements and outcomes for nutrition services documentation in the WIC program.
The Nutrient Content of the U.S. Food Supply, 2005, estimates on the availability and percentage contributions of nutrients by major food groups. The data and trends presented in this report are invaluable for monitoring the potential of the food supply to meet nutritional needs; for examining relationships between food supplies, diet, and health; and for examining dietary trends of Americans.
In March 2007, WIC state agencies and Regional Offices received a memorandum that provided guidance on the process for State Agency Model (SAM) transfers. It has come to our attention that there is some confusion as to what is required to justify adoption of a non-SAM system.
The policy regarding the WIC program explanation is being updated to align more effectively with the participant-centered, positive approach emphasized in the Value Enhanced Nutrition Assessment initiative.
This session is intended to introduce students to a working knowledge of dietary fiber as defined by the Institute of Medicine and the data series used to report trends on how much nutrients and other food components are available for consumption, on a per person and per day basis.