Download Policy: Food Selection Criteria NO: FD: 13 Effective: 10/11 Revised

Policy: Food Selection Criteria
Effective: 10/11
NO: FD: 13
Revised:10/12
Nevada WIC Food Selection Criteria
Policy:
The State agency and Inter-Tribal Council of Nevada (ITCN) shall provide a reasonable
selection of nutritious foods within each category and will consider the following factors:
participant nutritional needs, participant cultural preferences, cost, and state and
program wide availability.
In addition to the criteria specified in this policy, the State of Nevada and ITCN WIC
programs reserve the right to restrict the number of brands and types of any products.
The State of Nevada and ITCN WIC programs are not obligated to authorize every
available food that meets federal requirements
Criteria:
Foods and their packaging shall be evaluated based on the following factors: nutritional
considerations, cost, package size, product distribution within the areas served by the
State of Nevada WIC and ITCN WIC Programs, participant acceptance and
administrative feasibility.
A.
NUTRITIONAL CONSIDERATIONS
1. WIC foods shall meet all federal requirements specified in 7 C.F.R. §246.1 et
seq. Refer to:
http://www.fns.usda.gov/wic/regspublished/wicfoodpkginterimrulepdf.pdf
2. The allowed food products must be compatible with current nutrition and public
health recommendations for maternal, infant and child health.
3. The food package shall offer a variety of types and brands of the allowed foods
to ensure that all participant dietary needs shall be considered. (i.e. high fiber
cereals, low-fat milk, lactose-free milk, etc.)
B.
ACCEPTABILITY OF FOODS
Foods shall be selected that can be consumed by the majority of participants and shall
consider cultural and special food needs of the participants.
1. Cultural food beliefs, preferences and practices shall be considered when
evaluating a food item based upon participant characteristics, and responses to
customer satisfaction surveys.
2. Environmental concerns and ease of preparation may also determine allowable
forms and packaging of specific foods.
C.
AVAILABILITY OF FOODS
The selection of food products for the WIC Food Package shall be determined based on
availability at the retail and wholesale level in urban and rural areas of Nevada.
Page 1 of 9
Policy: Food Selection Criteria
NO: FD: 13
Revised:10/12
Effective: 10/11
1. Change in formulations of an authorized food item may be reviewed at any time
and the food item may be removed if it does not continue to meet the food
selection requirements.
D.
COST
1. The cost of food items shall be considered prior to authorization.
2. When there is an immediate (soon after being authorized) or a ten percent (10%)
increase in the cost of an authorized food, it may be reviewed to assess the
impact to the Program’s budget and may be removed from the food list when the
impact is relevant.
3. With the exception of the fruit and vegetable cash value benefit (CVB), State of
Nevada and ITCN WIC Programs have a “NO ORGANIC” policy.
E.
GUIDELINES
FOOD ITEMS
Fruits and Vegetables
GUIDELINE
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Any brand or variety of fresh, frozen or canned* whole or cut
fruit and/or vegetables, except white potatoes.
Bagged Salad-No kits with added dressings, nuts, croutons
cheese etc.
Orange yams and sweet potatoes are allowed.
Bagged vegetables, including lettuce are allowed.
Organic is Allowed
No added sugar, artificial sweeteners or salt
No added fats or oils
No dried fruits and vegetables
No fruit leathers or roll-ups
No edible blossoms and/or flowers e.g., squash blossoms
(broccoli, cauliflower and artichokes are allowed)
No added dressings, sauces, rice, meats, pastas, noodles,
creamed, nuts, or herbs.
No breaded or battered vegetables, no fruits and vegetables
from the salad bar, no fruit baskets, no dried fruits or
vegetables, no party vegetable trays, and no ornamental or
decorative fruits or vegetables such as chili peppers on a string,
garlic on a string, gourds, or painted pumpkins. No French fries,
tater tots, hash-browns, etc.
Mature legumes (dry and canned beans and peas) and juices
are provided as separate WIC food categories ad are not
authorized under the fruit and vegetable category.
Must conform to FDA standard of identity(21 CFR 145) and (21
CFR part 155)
Page 2 of 9
Policy: Food Selection Criteria
Effective: 10/11
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Whole Grain Bread
Brown Rice
Tortillas
Tofu
Soy Beverage
Canned Fish
NO: FD: 13
Revised:10/12
“Canned” refers to processed food items in cans or other shelfstable containers, e.g., jars, pouches.
* Canned refers to processed food items in cans or other shelf-stable containers (e.g. jars, pouches)
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NO Organic
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Any Brand
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NO Light Bread
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16 ounce packages
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No Buns or Rolls
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Whole wheat must be the primary ingredient by weight
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Whole grain bread must meet labeling requirements for making
a health claim as a “whole grain food with moderate fat
content”
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Must contain a minimum of 51% whole grains.
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NO Organic
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NO Bulk
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NO Ready to Serve
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NO Boil in a Bag
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16 ounce bags or boxes allowed
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Instant , Quick, or Regular Cook Time
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Short or Long Grain
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No added sugars, fats, oils, or salt (i.e., sodium)
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NO Organic
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Whole Wheat and Corn Only (yellow or white)
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16 ounce packages
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Whole grain must be the primary ingredient by weight
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NO Organic
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Plain, calcium-set tofu, which is:
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Firm or Medium
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Refrigerated, water-packed only
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No added fats, sugars, oils or sodium
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Packing size must be a minimum 32 oz container (1 quart)
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Plain and Vanilla flavors allowed
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No Chocolate Flavor
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Must be fortified to meet the following nutrient levels: 276 mg
calcium per cup, 8 g protein per cup, 500 IU vitamin A per cup,
100 IU vitamin D per cup, 24 mg magnesium per cup, 222 mg
phosphorus per cup, 349 mg potassium per cup, 0.44 mg
riboflavin per cup, and 1.1 mcg vitamin B12 per cup, in
accordance with fortification guidelines issued by FDA.
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SARDINESAny brands, 3.75 ounce can or larger, packed in water, oil,
mustard, or ketchup,
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No added seasonings, diet, pouches or organic.
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TUNA5 ounce cans or larger, chunk light, any brand, packed in water.
NO albacore, solid, low sodium or “diet”, pouches or organic
Page 3 of 9
Policy: Food Selection Criteria
Effective: 10/11
Baby Food
Fruits and Vegetables
Baby Foods
Meats
Milk
Cheese
NO: FD: 13
Revised:10/12
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NO Organic
ANY BRAND
Step 2 or 2 1/2 Only
Single Fruits or combinations of fruits in 3.5-4 ounce containers
Single Vegetables or combinations of vegetables in 3.5-4 ounce
containers
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No DHA, desserts, yogurts, Medley’s, dinners, added cereal,
soups, stews, pastas, added sugars, starches or salts
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NO Organic
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ANY BRAND
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Step 1 or Step 2
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2.5 ounces
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Single ingredient
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Added broth or gravy allowed
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No Added DHA, Sugar, or Salts
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Infant food combinations (e.g, meat and vegetables) or dinners
(e.g., spaghetti & meatballs)
Least expensive brand of these types of unflavored, pasteurized non-organic
milk in quarts, half gallons and gallons:
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Whole (3.5%), reduced (2%), low fat (1%) or skim (non-fat)
Vitamin A and D fortified
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Acidophilus and lactobacillus
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Lactose-free and lactose-reduced (e.g. Lactaid)
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Fluid Shelf Stable (UHT)
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Dry Vitamin A and D fortified
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Evaporated milk – Vitamin D fortified
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Fresh, Powdered or Evaporated Goat’s Milk
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No flavored milk, organic milk, buttermilk, half and half, or
sweetened condensed milk.
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Must conform to FDA standards of identity at 21 CFR Part
131.110, 21 CFR Part 131.112, 21 CFR Part 131.130 or 21 CFR
Part 131.147
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Pasteurized
Any brand of these types (or combination of the listed types) of non-organic
cheese in 16 ounce package only:
 Must be made from 100% pasteurized milk.
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Cheddar
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Colby
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Longhorn Style
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Jack
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Mozzarella (regular or string)
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Pasteurized Processed American
Cheese may be:
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Blocked, sliced, or mixed
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Regular, Reduced Fat, Low Fat, or Fat Free
Cheese may not be:
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Import , deli cut-to-order, individually wrapped slices,
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Policy: Food Selection Criteria
Effective: 10/11
Eggs
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NO: FD: 13
Revised:10/12
shredded or organic, cheese food, product, spread or flavored
cheese
Least Expensive Brand
Grade AA
White
Dozen only
Chicken Eggs Only
Large (substitution of Medium size eggs is allowed only when
large eggs are not available)
Hardboiled eggs will remain authorized for participants that have inadequate storage/cooking.
Legumes
beans, peas, or lentils
Peanut Butter
Cereal
Dried Beans and/or Lentils
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Any brand
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16 ounce package
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Any type or variety of dry, plain mature beans, peas or lentils
allowed. (Examples: black beans, black-eyed peas, kidney
beans, lima beans, navy beans, pinto beans, split peas, lentils)
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NO Flavored, seasoned or gourmet beans and bean soup mixes
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No Bulk, import, seasoned mixes, organic
Canned Beans
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14-16 ounce cans
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Any Brand
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Black, Red, Black-eye Peas, Kidney, Navy, Pinto
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Regular or Low Sodium
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NO: added fats, oils or meats, baked or pork and beans, no soup
mix, organic, no green or wax beans, frozen green peas, Cajun
style, BBQ, Ranch-style, chili beans, snap beans, orange beans,
flavored beans, added sugars
Any brand of these types of non-organic peanut butters in 16 to 18 ounce
containers :
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Creamy
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Chunky
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Extra chunky
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Salted or unsalted
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NO: tubes, added jelly, jam or honey, reduced fat, peanut
spread, organic, additives such as Omega three
The package size shall not be smaller than 12 ounces for cold cereals and
11.8 ounces for hot cereals.
Breakfast cereals as defined by FDA CFR 170.3(n)(4) for ready –to eat- and
instant and regular hot cereals.
The authorized cereals must include:
 Ready-to-eat (e.r., corn flakes, bran flakes)
 Instant and regular hot cereals (e.g., oatmeal, cream of wheat)
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At least half of the cereals on the food list must have whole
grain as the primary ingredient by weight and meet the labeling
requirements for making a health claim as a “whole grain food
Page 5 of 9
Policy: Food Selection Criteria
Effective: 10/11
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Infant Formula
Infant Cereal
Juice
64 ounce bottles or
Cartons
Juice
11.5 or 12 ounce cans,
frozen or “pourable”
NO: FD: 13
Revised:10/12
with moderate fat content”.
At least two hot cereals
One high fiber (≥ 4gm dietary fiber per ounce) cold cereal
One cereal that is fortified with 100% of the RDA for vitamins
and minerals
Not more than 21.2 grams of sucrose and other sugars per 100
grams of dry cereal.
Minimum of 28 milligrams of Iron per 100 grams of dry cereal.
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Contract formulas are allowed
Non-contract and exempt formulas are authorized per each
state agency’s policies as defined in the Federal Regulations
8 ounce boxes (unless otherwise specified on Food Instrument) of Dry
Gerber or Beechnut cereal.
May be:
Whole Wheat, Barley, Rice, Oatmeal, Whole Grain, Multigrain or Mixed
NO organic, single serving or added fruit or DHA.
Juice - 64 ounce bottles or carton, single strength
Note: This container size is for children only
100% Fruit Juice
 Shelf stable and refrigerated must be 64 oz. container size.
 Any fruit and/or vegetable juice or juice blends
 100% unsweetened pasteurized fruit and or vegetable juice.
 Vegetable juice may be regular or lower in sodium
 Fruit juice must conform to FDA standard of identity at 21 CFR Part
146.
 Vegetable juice must conform to FDA standard of identity at 21 CFR
Part 156.
 Individual servings of juice are allowed only for clients that are
homeless or have poor refrigeration.
Orange and Pineapple:
 Least Expensive Brand
Must contain at least 120% of Daily Value (DV) for vitamin C per
8 ounce serving.
Not Allowed
 Fruit drinks or Fruit Flavored Ades
 Sodas
 Other beverages that are not 100% juice
Juice – 11.5 or 12 ounce cans, frozen or “pourable”
Note: This container size is available to women only.
Frozen and pourable juices must reconstitute to 48 fluid ounces.
Concentrate
100% Fruit Juice
Page 6 of 9
Policy: Food Selection Criteria
Effective: 10/11
concentrate
F.
NO: FD: 13
Revised:10/12
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Any fruit and/or vegetable juice or juice blends
100% unsweetened pasteurized fruit and or vegetable juice.
Vegetable juice may be regular or lower in sodium
Fruit juice must conform to FDA standard of identity at 21 CFR Part
146.
 Vegetable juice must conform to FDA standard of identity at 21 CFR
Part 156.
 Individual servings of juice are allowed only for clients that are
homeless or have poor refrigeration
Orange and Pineapple:
 Least Expensive Brand
 Must contain at least 120% of Daily Value (DV) for vitamin C per 8
ounce serving
Not Allowed
 Fruit drinks or Fruit Flavored Ades
 Sodas
Other beverages that are not 100% juice
NEVADA WIC PROGRAMS’ WIC FOOD AUTHORIZATION PROCEDURE
The State of Nevada and ITCN WIC programs are responsible for developing a list of
foods in accordance with federal requirements for selection by the WIC participants in
the State of Nevada.
All foods must meet nutrient standards as defined by the United States Department of
Agriculture (7 C.F.R §246 et.seq.).
To provide a uniform method of approving brand specific foods for the State of Nevada
WIC Programs Approved Foods List, the following process will be used for authorization
of food products for the State of Nevada and ITCN WIC Programs.
1. Submission deadline for consideration of WIC food package items in Nevada is
April 30th. Review and evaluation of the food products for the WIC Approved
Foods List for the Nevada WIC Programs is May-June of every year.
Implementation of all decisions concerning the selected food items is on October
1st of the same year.
2. Food products presented for approval must be commercially available statewide
in Nevada for 1 year prior to eligibility consideration with no problem of
distribution, recall, or documented health problems associated with the product.
3. The food company representative shall furnish the following:
a)
Copies of actual package flats or labels
b)
Nutrient analysis for the product (i.e., milligrams of iron per 100
grams of cereal, milligrams of sucrose ad sugars per 100 grams of
cereal, etc.)
c)
Ingredients listing descending by weight.
Page 7 of 9
Policy: Food Selection Criteria
Effective: 10/11
d)
e)
f)
g)
h)
i)
NO: FD: 13
Revised:10/12
All available forms of the product. (i.e., single strength versus
frozen concentrated juice, cold versus hot, canned versus jarred)
Average suggested retail price for each container size available.
Length of time product has been available in the Nevada market.
Store distribution list for the products in Nevada.
A current list of UPC codes.
Any product literature that may provide additional details.
4. The food company’s summary of current statewide distribution shall be in writing
and shall include, but is not limited to:
a. Identification of the wholesaler(s) carrying the product; and
b. An assessment of when the new product will replace the old product on
store shelves (when there is a change in the product formulation).
5. The Nevada WIC Programs Vendor Coordinators shall evaluate each food
product based on applicable federal, state and local laws, requirements and the
State of Nevada and ITCN Food Selection Criteria. All foods must comply with
FDA Standards of Identity as explained in the Code of Federal Regulations.
6. The Nevada WIC Programs Vendor Coordinators shall verify product availability
and price information for all foods submitted that meet the federal, local and state
requirements. This may be accomplished by completing site visits to at least
10% of each Program’s rural independent population of authorized Vendors and
documenting the above-mentioned information. A request will be developed and
sent to each authorized Vendor Chain Corporation requesting input and
submission of their data on the products.
7. The Vendor Coordinators shall review all data and recommendations and shall
present their recommendations to the WIC Directors form the State of Nevada
and ITCN WIC Programs in June.
8. The WIC Directors’ (Nevada and ITCN) acceptance or denial of all or part of the
recommendations will be final.
9. The Vendor Coordinators and/or the WIC Directors will notify the food companies
of acceptance or denial of the food products and the Vendor Coordinators will
disseminate information regarding upcoming changes to the authorized foods.
10. There shall be opportunities to review food products outside the established time
frame. The Vendor Coordinators shall determine when special reviews are
necessary and make decisions as to how a limited process shall occur. Special
circumstances that may require additional reviews include but are not limited to:
 Changes in federal regulations
 Changes in product formulations that make the authorized product
ineligible
 Changes in product packaging that cause difficulties in product purchases
Page 8 of 9
Policy: Food Selection Criteria
Effective: 10/11
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NO: FD: 13
Revised:10/12
Changes in price that negatively impact one or more of the Nevada WIC
Programs’ budget(s)
Changes in product availability due to unforeseen circumstances, i.e.,
natural disasters that negatively impact participant variety.
11. Food items that are not brand specific that meet all of the applicable
requirements may be added throughout the year. (i.e., Baby foods least
expensive items, tortillas etc.)
Page 9 of 9