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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 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 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) NO Organic Any Brand NO Light Bread 16 ounce packages No Buns or Rolls Whole wheat must be the primary ingredient by weight Whole grain bread must meet labeling requirements for making a health claim as a “whole grain food with moderate fat content” Must contain a minimum of 51% whole grains. NO Organic NO Bulk NO Ready to Serve NO Boil in a Bag 16 ounce bags or boxes allowed Instant , Quick, or Regular Cook Time Short or Long Grain No added sugars, fats, oils, or salt (i.e., sodium) NO Organic Whole Wheat and Corn Only (yellow or white) 16 ounce packages Whole grain must be the primary ingredient by weight NO Organic Plain, calcium-set tofu, which is: Firm or Medium Refrigerated, water-packed only No added fats, sugars, oils or sodium Packing size must be a minimum 32 oz container (1 quart) Plain and Vanilla flavors allowed No Chocolate Flavor 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. SARDINESAny brands, 3.75 ounce can or larger, packed in water, oil, mustard, or ketchup, No added seasonings, diet, pouches or organic. 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 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 No DHA, desserts, yogurts, Medley’s, dinners, added cereal, soups, stews, pastas, added sugars, starches or salts NO Organic ANY BRAND Step 1 or Step 2 2.5 ounces Single ingredient Added broth or gravy allowed No Added DHA, Sugar, or Salts 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: Whole (3.5%), reduced (2%), low fat (1%) or skim (non-fat) Vitamin A and D fortified Acidophilus and lactobacillus Lactose-free and lactose-reduced (e.g. Lactaid) Fluid Shelf Stable (UHT) Dry Vitamin A and D fortified Evaporated milk – Vitamin D fortified Fresh, Powdered or Evaporated Goat’s Milk No flavored milk, organic milk, buttermilk, half and half, or sweetened condensed milk. 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 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. Cheddar Colby Longhorn Style Jack Mozzarella (regular or string) Pasteurized Processed American Cheese may be: Blocked, sliced, or mixed Regular, Reduced Fat, Low Fat, or Fat Free Cheese may not be: Import , deli cut-to-order, individually wrapped slices, Page 4 of 9 Policy: Food Selection Criteria Effective: 10/11 Eggs 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 Any brand 16 ounce package 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) NO Flavored, seasoned or gourmet beans and bean soup mixes No Bulk, import, seasoned mixes, organic Canned Beans 14-16 ounce cans Any Brand Black, Red, Black-eye Peas, Kidney, Navy, Pinto Regular or Low Sodium 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 : • Creamy • Chunky • Extra chunky • Salted or unsalted 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) 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 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. 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 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 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