Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report (2015)
Chapter: Appendix G: Food Group and Subgroup Intakes
TABLE G-1 Daily Food Group and Subgroup Intakes: Vegetables and Fruits, Children
| WIC Participantsc | WIC Nonparticipantsd | |||||||||||||||||
| At Home | Away from Home | At Home | Away from Home | |||||||||||||||
| FPED Group/Subgroup | Foods | Amount (c-eq/d) | Percente (%) | Amount (c-eq/d) | Percent (%) | Amount (c-eq/d) | Percent (%) | Amount (c-eq/d) | Percent (%) | |||||||||
| Vegetables | ||||||||||||||||||
| Starchy | White Potatoes | Chips | 0.05 | 19 | 0.00 | 1 | 0.05 | 24 | 0.00 | 2 | ||||||||
| “French Fries, Frozen” | 0.02 | 7 | 0.05 | 23 | 0.01 | 6 | 0.05 | 24 | ||||||||||
| Non-WIC-Eligiblea | 0.00 | 1 | 0.00 | 0 | 0.00 | 0 | 0.00 | 0 | ||||||||||
| Potentially WIC-Eligibleb | 0.09 | 40 | 0.02 | 9 | 0.07 | 37 | 0.01 | 7 | ||||||||||
| Total | 0.16 | 68 | 0.08 | 32 | 0.14 | 67 | 0.07 | 33 | ||||||||||
| Other Starchy | 0.05 | 85 | 0.01 | 15 | 0.05 | 76 | 0.02 | 24 | ||||||||||
| Total Starchy | 0.21 | 71 | 0.08 | 29 | 0.18 | 69 | 0.08 | 31 | ||||||||||
| Tomatoes | 0.12 | 80 | 0.03 | 20 | 0.11 | 74 | 0.04 | 26 | ||||||||||
| Dark Green | 0.02 | 80 | 0.00 | 20 | 0.02 | 87 | 0.00 | 13 | ||||||||||
| Red-Orange (excluding tomatoes) | 0.04 | 84 | 0.01 | 16 | 0.03 | 62 | 0.02 | 38 | ||||||||||
| Legumes | 0.05 | 86 | 0.01 | 14 | 0.05 | 84 | 0.01 | 16 | ||||||||||
| Other Vegetables | 0.10 | 73 | 0.04 | 27 | 0.11 | 75 | 0.04 | 25 | ||||||||||
| Fruit | ||||||||||||||||||
| Citrus-Melon-Berries | 0.14 | 88 | 0.02 | 12 | 0.14 | 88 | 0.02 | 12 | ||||||||||
| Other Fruit | 0.52 | 91 | 0.05 | 9 | 0.51 | 87 | 0.08 | 13 | ||||||||||
| Juices | 0.66 | 92 | 0.06 | 8 | 0.51 | 87 | 0.08 | 13 | ||||||||||
NOTE: c-eq/d = cup-equivalents/d.
a “Non-WIC-Eligible” includes white potatoes in jarred baby foods and canned products, including white potatoes in corned beef hash, stews, and soups.
b Although some forms of potatoes that are not fresh might meet the current regulations as allowable forms, it was not possible to distinguish whether the form of non-fresh potato would have been allowable (e.g., whether the “frozen” form had fat added) using information in the NHANES food item codes. If the food item was not specified as to form (from fresh, frozen, or dry mix), it was considered to be from a potentially WIC-eligible source (i.e., “fresh” source).
c Children 1–4.9 years of age participating in the WIC program at the time of the survey (n = 643).
d Children 1–4.9 years of age not participating in the WIC program at the time of the survey (n = 462).
e Percent of the total food group intake; e.g., percent of total starchy vegetable intake.
See additional notes for Tables G-1 and G-2 following Table G-2.
TABLE G-2 Daily Food Group and Subgroup Intakes: Vegetables and Fruits, Women
| WIC Participantsc | ||||||||||
| At Home | Away from Home | |||||||||
| FPED Group/Subgroup | Foods | Amount (c-eq/d) | Percentf (%) | Amount (c-eq/d) | Percent (%) | |||||
| Vegetables | ||||||||||
| Starchy | White Potatoes | Chips | 0.03 | 9 | 0.00 | 0 | ||||
| “French Fries, Frozen” | 0.02 | 5 | 0.09 | 26 | ||||||
| Non-WIC-Eligiblea | 0.00 | 0 | 0.00 | 0 | ||||||
| Potentially | 0.14 | 41 | 0.06 | 20 | ||||||
| WIC-Eligibleb | ||||||||||
| Total | 0.18 | 54 | 0.15 | 46 | ||||||
| Other Starchy | 0.06 | 90 | 0.01 | 10 | ||||||
| Total Starchy | 0.24 | 60 | 0.16 | 40 | ||||||
| Tomatoes | 0.14 | 61 | 0.09 | 39 | ||||||
| Dark Green | 0.04 | 70 | 0.02 | 30 | ||||||
| Red-Orange (excluding tomatoes) | 0.04 | 76 | 0.01 | 24 | ||||||
| Legumes | 0.12 | 81 | 0.03 | 19 | ||||||
| Other Vegetables | 0.22 | 53 | 0.20 | 47 | ||||||
| Fruit | ||||||||||
| Citrus-Melon-Berries | 0.13 | 88 | 0.02 | 12 | ||||||
| Other Fruit | 0.30 | 95 | 0.01 | 5 | ||||||
| Juices | 0.47 | 92 | 0.04 | 8 | ||||||
NOTE: c-eq/d = cup-equivalents/d.
a “Non-WIC-Eligible” includes white potatoes in jarred baby foods and canned products, including white potatoes in corned beef hash, stews, and soups.
b Although some forms of potatoes that are not fresh might meet the current regulations as allowable forms, it was not possible to distinguish whether the form of non-fresh potato would have been allowable (e.g., whether the “frozen” form had fat added) using information in the NHANES food item codes. If the food item was not specified as to form (from fresh, frozen, or dry mix), it was considered to be from a potentially WIC-eligible source (i.e., “fresh” source).
| WIC Nonparticipants, Eligibled | Non-WIC-Eligiblee | ||||||||||||||
| At Home | Away from Home | At Home | Away from Home | ||||||||||||
| Amount (c-eq/d) | Percent (%) | Amount (c-eq/d) | Percent (%) | Amount (c-eq/d) | Percent (%) | Amount (c-eq/d) | Percent (%) | ||||||||
| 0.05 | 11 | 0.00 | 0 | 0.06 | 18 | 0.01 | 3 | ||||||||
| 0.02 | 4 | 0.08 | 19 | 0.02 | 5 | 0.08 | 25 | ||||||||
| 0.00 | 0 | 0.00 | 0 | 0.00 | 0 | 0.00 | 0 | ||||||||
| 0.22 | 50 | 0.07 | 16 | 0.12 | 37 | 0.04 | 12 | ||||||||
| 0.28 | 65 | 0.15 | 35 | 0.19 | 60 | 0.13 | 40 | ||||||||
| 0.06 | 84 | 0.01 | 16 | 0.06 | 80 | 0.02 | 20 | ||||||||
| 0.34 | 68 | 0.16 | 32 | 0.26 | 64 | 0.14 | 36 | ||||||||
| 0.23 | 78 | 0.07 | 22 | 0.16 | 63 | 0.09 | 37 | ||||||||
| 0.07 | 67 | 0.03 | 33 | 0.06 | 68 | 0.03 | 32 | ||||||||
| 0.06 | 85 | 0.01 | 15 | 0.05 | 76 | 0.02 | 24 | ||||||||
| 0.04 | 84 | 0.01 | 16 | 0.08 | 76 | 0.02 | 24 | ||||||||
| 0.37 | 67 | 0.18 | 33 | 0.31 | 63 | 0.19 | 37 | ||||||||
| 0.13 | 95 | 0.01 | 5 | 0.11 | 82 | 0.03 | 18 | ||||||||
| 0.51 | 89 | 0.06 | 11 | 0.32 | 88 | 0.04 | 12 | ||||||||
| 0.40 | 80 | 0.10 | 20 | 0.23 | 79 | 0.06 | 21 | ||||||||
c Women 19–50 years of age participating in the WIC program at the time of the survey (n = 96).
d Women 19–50 years of age identified in the survey as being pregnant, breastfeeding, or postpartum but not participating in WIC (n = 51).
e Women 19–50 years of age identified in the survey as not being pregnant, breastfeeding, or postpartum and not participating in WIC (n = 1,379).
f Percent of the total food group intake; e.g., percent of total starchy vegetable intake. See additional notes for Tables G-1 and G-2 following this table.
NOTES FOR TABLES G-1 AND G-2: Population groups are ≤ 185 percent poverty income ratio. Appropriate weights were applied to intake estimates to equate recommended food group intake recommendations that differed between groups. In all of the data analyses, the data were weighted to population values by using the method of balanced repeated replication and constructed the replicated weight sets as described by Fuller (2009). To assess food group intake data, the usual intake distributions were estimated using methods that account for the statistical properties of the data (intra-individual variation and reported data that are normally distributed [Carriquiry, 1999; IOM, 2000]). Underreporting of intake in the NHANES survey has been well documented (Archer et al., 2013). Food and intakes are obtained by 1 to 2 24-hour recalls, which can be useful for assessment of dietary intakes by groups (IOM, 2000).
DATA SOURCES FOR TABLES G-1 AND G-2: NHANES 2007–2008 and NHANES 2009–2010 (USDA/ARS, 2007–2010).
REFERENCES
Archer, E., G. A. Hand, and S. N. Blair. 2013. Validity of U.S. Nutritional Surveillance: National Health and Nutrition Examination Survey caloric energy intake data, 1971-2010. PLoS ONE 8(10):e76632.
Carriquiry, A. L. 1998. Assessing the prevalence of nutrient inadequacy. Public Health Nutrition 2(1):23-33.
Fuller, W. 2009. Sampling Statistics. Hoboken, NJ: John Wiley & Sons.
IOM (Institute of Medicine). 2000. Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids. Washington, DC: National Academy Press.
USDA/ARS (U.S. Department of Agriculture/Agricultural Research Service). 2007–2010. What we eat in America, NHANES 2007-2010. Beltsville, MD: USDA/ARS. http://www.ars.usda.gov/Services/docs.htm?docid=18349 (accessed December 15, 2014).
