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Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Appendix S

Sensitivity Tests and Results

TABLES

TABLE S-1 List of Sensitivity Tests Conducted for Food Packages IV-B (Children Ages 2 to Less Than 5 Years), V-A (Pregnant Women), and VII (Fully Breastfeeding Women)

TABLE S-2 Food Package IV-B Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions

TABLE S-3 Food Package V-A Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions

TABLE S-4 Food Package VII Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions

TABLE S-5 Food Package IV-B Sensitivity Results: Impact of Changes to Cereal Form and Redemption

TABLE S-6 Food Package V-A Sensitivity Results: Impact of Changes to Cereal Form and Redemption

TABLE S-7 Food Package VII Sensitivity Results: Impact of Changes to Cereal Form and Redemption

TABLE S-8 Food Package IV-B Sensitivity Results: Impact of Changes to CVV Redemption

TABLE S-9 Food Package V-A Sensitivity Results: Impact of Changes to CVV Redemption

TABLE S-10 Food Package VII Sensitivity Results: Impact of Changes to CVV Amount and Redemption

TABLE S-11 Food Package IV-B Sensitivity Results: Impact of Changes to Proportions of Vegetables and Fruits Redeemed with the CVV

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Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-12 Food Package V-A Sensitivity Results: Impact of Changes to Proportions of Vegetables and Fruits Redeemed with the CVV

TABLE S-13 Food Package VII Sensitivity Results: Impact of Changes to Proportions of Vegetables and Fruits Redeemed with the CVV

TABLE S-14 Food Package IV-B Sensitivity Results: Impact of Changes to Juice/CVV Amounts

TABLE S-15 Food Package V-A Sensitivity Results: Impact of Changes to Juice/CVV Amounts

TABLE S-16 Food Package VII Sensitivity Results: Impact of Changes to Juice/CVV Amounts

TABLE S-17 Food Package IV-B Sensitivity Results: Impact of Changes to Fish Amounts and Redemption

TABLE S-18 Food Package V-A Sensitivity Results: Impact of Changes to Fish Amounts and Redemption

TABLE S-19 Food Package VII Sensitivity Results: Impact of Changes to Fish Amounts and Redemption

TABLE S-20 Food Package IV-B Sensitivity Results: Impact of Changes to Peanut Butter/Legumes/Fish Rotation

TABLE S-21 Food Package V-A Sensitivity Results: Impact of Changes to Peanut Butter/Legumes/Fish Rotation

TABLE S-22 Food Package II Sensitivity Results: Impact of the Infant Food Vegetable and Fruit CVV Substitute

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Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-1 List of Sensitivity Tests Conducted for Food Packages IV-B (Children Ages 2 to Less Than 5 Years), V-A (Pregnant Women), and VII (Fully Breastfeeding Women)

Food Package	Food Category	Current Package (Applies the Current Package Redemption Rate)^a	Revised Food Package (Applies the Revised Package Redemption Rate Only for the Tested Food Category)^a	Tests^b
Food Package	Food Category			1	2	3
IV-B	Milk	16 qt + additional substitutions, 71% redemption	−2 qt + additional substitutions, 80% redemption	−4 qt + additional substitutions, 86% redemption	−2 qt, no substitutions (only fluid milk), 76% redemption	—
V-A	Milk	22 qt + additional substitutions, 56% redemption	−6 qt + additional substitutions, 66% redemption	−10 qt + additional substitutions, 74% redemption	—	—
VII	Milk	24 qt + additional substitutions, 56% redemption	−8 qt + additional substitutions, 68% redemption	−12 qt + additional substitutions, 77% redemption	−8 qt, no substitutions (only fluid milk), 65% redemption	—
IV-B	Breakfast cereal	36 oz, 50/50 WG/non-WG, 60% redemption	36 oz, all WG, 54% redemption	36 oz, all WG, 60% (current redemption)	36 oz, all WG, 69% redemption (highest of available rates)	—
V-A	Breakfast cereal	36 oz, 50/50 WG/non-WG, 60% redemption	36 oz, all WG, 54% redemption	36 oz, all WG, 60% (current redemption)	—	—
VII	Breakfast cereal	36 oz, 50/50 WG/non-WG, 60% redemption	36 oz, all WG, 54% redemption	36 oz, all WG, 60% (current redemption)	—	—
IV-B	CVV	$8	+$4; 75% redemption	+$4; 65% redemption	+$4; 80% redemption	+$4; 85% redemption

Page 774 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Food Package	Food Category	Current Package (Applies the Current Package Redemption Rate)^a	Revised Food Package (Applies the Revised Package Redemption Rate Only for the Tested Food Category)^a	Tests^b
Food Package	Food Category			1	2	3
V-A	CVV	$11	+$4, 75% redemption	+$4, 65% redemption	+$4, 80% redemption	+$4, 85% redemption
VII	CVV	$11	+$24, 75% redemption	+$24, 85% redemption	+$9, 75% redemption	+$34, 75% redemption
IV-B	CVV	$8	+$4, 75% redemption, 33/67 vegetable/fruit	+$4, 50/50 vegetable/fruit	—	—
V-A	CVV	$11	+$4, 75% redemption, 33/67 vegetable/fruit	+$4, 50/50 vegetable/fruit	—	—
VII	CVV	$11	+$24, 75% redemption, 33/67 vegetable/fruit	+$24, 50/50 vegetable/fruit
IV-B	Juice/CVV	128 oz juice, $8 CVV	−64 oz juice, 78% redemption; +$4 CVV, 75% redemption	−64 oz juice, 75% redemption, +$4 CVV	−128 oz juice, +$18 CVV	—
V-A	Juice/CVV	144 oz juice, $11 CVV	−80 oz juice, 79% redemption, +$4 CVV, 75% redemption	−144 oz juice, +$10 CVV	—	—
VII	Juice/CVV	144 oz juice, $11 CVV	−80 oz juice, 79% redemption, +$24 CVV, 75% redemption	−144 oz juice, +$41 CVV	—	—
IV-B	Fish	No fish	+10 oz every 3 mo, 68% redemption	+10 oz every 3 mo, 59% redemption	+10 oz every 3 mo, 79% redemption	—

Page 775 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

V-A	Fish	No fish	+10 oz every 3 mo, 68% redemption	Revised fish, 59% redemption	Revised fish, 79% redemption	—
VII	Fish	30 ounces per month	−10 oz per mo, 68% redemption	−10 oz per mo, 59% redemption	−10 oz per mo, 79% redemption	—
IV-B	Peanut butter/legumes/fish	1 lb choice legumes or peanu butter, no fish	−2.7 oz legumes/mo, t 53% redemption; −3 oz peanut butter/mo; +3.3 oz fish/mo	−2.7 oz legumes/mo; −3 oz peanut butter/mo; no fish	−2.7 oz legumes/mo, 38% redemption; −3 oz peanut butter/mo; +3.3 oz fish/mo	−2.7 oz legumes/mo, 69%; −3 oz peanut butter/mo; +3.3 oz fish/mo
V-A	Peanut butter/legumes/fish	1 lb legumes, and 18 oz peanut butter, no fish	−5.3 oz legumes/mo, 53% redemption; −12 oz peanut butter/mo; no fish	−5.3 oz legumes/mo, 38% redemption; −12 oz peanut butter/mo; +3.3 oz fish/mo	−5.3 oz legumes/mo, 69% redemption; −12 oz peanut butter/mo; +3.3 oz fish/mo	—
II	Infant vegetables and fruits	128 oz	128 oz, 65% redemption	128 oz, 50% of infant food as CVV	—	—
I/II/V-B (cost only)^c		Current participation	Shift of 5% from FF to partial	Shift of 8% from FF to partial	—	—

NOTES: — = No test 2 and/or test 3 was conducted; CVV = cash value voucher; FF = formula-fed; WG = whole grain. Results were based on the food package nutrient and cost profiles and calculated redemption rates developed using the method outlined in Appendix R.

^a To test the effect of the changes that were made to the revised package, the current food package amounts and redemption rates were held constant, changing only the food amounts and redemption rates of the food or foods in the category being tested.

^b The revised food package redemption rate is applied in each test, unless otherwise indicated.

^c Results are presented in Chapter 8.

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Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-2 Food Package IV-B Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions

FP Nutrients, Food Groups, HEI–2010 Components, and Cost	EAR/AI,* 1–3y/4–8y	Current Amount: 16 qt (71% Redemption), Additional Substitutions	Change from Current (Redemption Rate)
			Revised: −2 qt (80%), Additional Substitutions		Test 1: −4 qt (86%), Additional Substitutions		Test 2: −2 qt (76%), No Yogurt or Cheese Substitutes for Milk (Only Fluid Milk)
			Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	1300	423	+2.9	+0.7	−12.9	−3.1	−17.4	−4.1
Protein (g)	13 (RDA)	21	+0.2	+1.0	−1.2	−5.9	−0.7	−3.3
Total fat (g)	ND	11	−0.7	−6.2	+0.0	+0.3	−1.9	−16.8
Carbohydrate (g)	130 (RDA)	61	+2.1	+3.5	−2.0	−3.4	+0.5	+0.8
Fiber (g)	19/25*	4.3	+0.0	+0.0	−0.0	−0.0	+0.0	+0.0
Added sugar (g)	NA/32.5	4.3	+0.7	+17.6	+0.2	+5.5	−1.1	−25.8
Calcium (mg)	500/800	543	+11.1	+2.0	−47.5	−8.7	−11.0	−2.0
Iron (mg)	3/4.1	8.2	+0.0	+0.1	−0.0	−0.2	−0.0	−0.1
Magnesium (mg)	65/110	98.9	+2.7	+2.7	−6.3	−6.3	+3.8	+3.9
Phosphorus (mg)	380/405	513	+12.8	+2.5	−38.7	−7.5	−0.3	−0.1
Potassium (mg)	3000/3800*	927	+44.1	+4.8	−74.2	−8.0	+52.9	+5.7
Sodium (mg)	1000/1200*	412	−8.1	−2.0	−13.7	−3.3	−30.9	−7.5
Zinc (mg)	2.5/4	3.7	+0.0	+1.3	−0.1	−3.2	−0.2	−5.0
Copper (mg)	0.26/0.34	0.22	+0.0	+0.8	−0.0	−2.4	+0.0	+1.2
Selenium (µg)	17/23	21	+0.1	+0.6	−0.7	−3.1	−1.1	−5.3
Vitamin C (mg)	13/22	43	+0.2	+0.5	−0.5	−1.1	+0.5	+1.2

Page 777 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Thiamin (mg)	0.4/0.5	0.51	+0.0	+1.7	−0.0	−3.7	+0.0	+3.1
Riboflavin (mg)	0.4/0.5	0.95	+0.0	+3.3	−0.1	−8.0	+0.0	+4.4
Niacin (mg)	5/6	5.3	+0.0	+0.4	−0.0	−0.8	+0.0	+0.6
Vitamin B6 (mg)	0.4/0.5	0.71	+0.0	+1.1	−0.0	−2.9	+0.0	+2.1
Folate (µg DFE)	120/160	263	+1.4	+0.5	−1.8	−0.7	−0.6	−0.2
Choline (mg)	200/250*	58	0	0	0	0	0	0
Vitamin B12 (µg)	0.7/1	2.4	+0.1	+3.3	−0.2	−6.9	+0.1	+2.7
Vitamin A (µg RAE)	210/275	357	−2.5	−0.7	−26.7	−7.5	+17.6	+4.9
Vitamin E (mg)	5/6	1.78	−0.0	−0.6	+0.0	+0.4	−0.0	−2.2
Vitamin D (IU)	400	148	+2.4	+1.6	−21.1	−14.2	+25.9	+17.5
Saturated fat (g)	NA/14	4.49	−0.4	−9.1	+0.0	+0.3	−1.1	−25.2
Total dairy (c-eq)		1.5	−0.03	−2.0	−0.1	−9.2	−0.1	−6.3
HEI dairy (0 to 10)		9.95	−0.15	−1.6	−0.7	−7.1	−0.49	−4.9
HEI overall (0 to 100)		66.26	+0.06	+0.1	−0.8	−1.2	+0.76	+1.1
FP cost		$33.88	+$0.08	+0.2	−$0.89	−2.6	−$4.29	−12.7
Average per-participant FP cost		$37.27	+$0.03	+0.1	−$0.27	−0.7	−$2.18	−5.9

NOTES: Tests of decreases in the amount of milk and milk substitutions may result in increases or decreases of nutrients due to changes in redemption rates and allowable substitutions. For example, revised and alternative packages allow an additional quart of yogurt compared to the current packages; 1 qt of fat-free milk contains 363 kcal and no added sugars, whereas 1 qt of low-fat vanilla yogurt contains 833 kcal 66 g of added sugars. See additional notes following Table S-22.

Page 778 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-3 Food Package V-A Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount (56% Redemption): 22 qt, Additional Substitutions	Change from Current (Redemption Rate)
			Revised: −6 qt (66%), Additional Substitutions		Test 1: −10 qt (74%), Additional Substitutions
			Absolute Change	%	Absolute Change	%
Energy (kcal)	2,625	468	−19.4	−4.1	−49.1	−10.5
Protein (g)	71 (RDA)	22.5	−1.6	−7.2	−3.8	−16.9
Total fat (g)	ND	13.4	−1.0	−7.5	−1.5	−11.1
Carbohydrate (g)	175 (RDA)	65.2	−0.9	−1.4	−5.1	−7.8
Fiber (g)	28*	4.9	−0.0	−0.0	−0.0	−0.0
Added sugar (g)	65.0	4.3	+0.7	+15.4	−0.3	−6.8
Calcium (mg)	800	581.5	−57.7	−9.9	−136.4	−23.5
Iron (mg)	22	8.2	−0.0	−0.3	−0.1	−0.7
Magnesium (mg)	290/300	114	−5.3	−4.6	−13.6	−11.9
Phosphorus (mg)	580	559	−41.8	−7.5	−103.9	−18.6
Potassium (mg)	4,700*	1,096	−50.9	−4.6	−154.9	−14.1
Sodium (mg)	1,500*	416	−32.7	−7.9	−62.3	−15.0
Zinc (mg)	9.5	3.8	−0.2	−4.2	−0.5	−12.1
Copper (mg)	0.8	0.26	−0.0	−1.9	−0.0	−4.5
Selenium (µg)	49	19.3	−1.1	−5.5	−2.7	−14.0

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Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Vitamin C (mg)	70	50.8	−0.4	−0.7	−0.9	−1.7
Thiamin (mg)	1.2	0.54	−0.0	−2.6	−0.0	−6.9
Riboflavin (mg)	1.2	1.04	−0.1	−6.4	−0.2	−16.4
Niacin (mg)	14	5.8	−0.0	−0.6	−0.1	−1.5
Vitamin B6 (mg)	1.6	0.77	−0.0	−2.3	−0.0	−5.6
Folate (µg DFE)	520	283	−1.4	−0.5	−5.4	−1.9
Choline (mg)	450*	57.4	0	0	0	0
Vitamin B12 (µg)	2.2	2.54	−0.1	−5.5	−0.4	−15.2
Vitamin A (µg RAE)	550	381	−33.8	−8.9	−56.9	−14.9
Vitamin E (mg)	12	2.08	−0.0	−0.4	−0.0	−0.6
Vitamin D (IU)	400	167.9	−20.1	−12.0	−35.1	−20.9
Saturated fat (g)	29	6	−1.2	−20.4	−1.8	−30.4
Total dairy (c-eq)	3	1.6	−0.24	−14.4	−0.45	−27.6
FP cost		$36.68	−$1.11	−3.0	−$2.97	−8.1
Average per-participant FP cost		$37.27	−$0.11	−0.3	−$0.28	−0.9

NOTES: Tests of decreases in the amount of milk and milk substitutions may result in increases or decreases of nutrients due to changes in redemption rates and allowable substitutions. For example revised and test packages allow an additional quart of yogurt compared to the current packages; 1 qt of fat-free milk contains 363 kcal and no added sugars, whereas 1 qt of low-fat vanilla yogurt contains 833 kcal 66 g of added sugars. See additional notes following Table S-22.

Page 780 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-4 Food Package VII Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions

FP Nutrients, Food Groups, and Cost	EAR/AI* 19–30y/31–50y	Current Amount (56% Redemption): 24 qt, Additional Substitutions	Change from Current (Redemption Rate)
			Revised: −8 qt (68%), Additional Substitutions		Test 1: −12 qt (77%), Additional Substitutions		Test 2: −8 qt (65%), No Yogurt or Cheese Substitutes for Milk (Only Fluid Milk)
			Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	2,492	559	−30.1	−5.4	−51.9	−9.3	−43.7	−7.8
Protein (g)	71 (RDA)	32	−2.5	−8.0	−4.4	−13.9	−2.9	−9.2
Total Fat (g)	ND	19	−1.1	−5.6	−1.4	−7.1	−2.8	−14.7
Carbohydrate (g)	210 (RDA)	66	−2.5	−3.8	−5.3	−8.1	−1.7	−2.5
Fiber (g)	29*	4.9	−0.0	−0.0	−0.0	−0.1	−0.0	−0.0
Added sugar (g)	65.0	3.9	+0.6	+16.1	+0.8	+19.7	−0.4	−11.2
Calcium (mg)	800	717	−92.0	−12.8	−162.7	−22.7	−93.5	−13.0
Iron (mg)	6.5	8.8	−0.0	−0.4	−0.1	−0.8	−0.0	−0.5
Magnesium (mg)	255/265	125	−9.5	−7.6	−17.8	−14.3	−4.8	−3.8
Phosphorus (mg)	580	698	−69.4	−9.9	−125.4	−18.0	−62.6	−9.0
Potassium (mg)	5,100*	1,181	−101.2	−8.6	−199.1	−16.9	−39.2	−3.3
Sodium (mg)	1,500*	608	−43.8	−7.2	−69.2	−11.4	−69.7	−11.5
Zinc (mg)	10.4	4.6	−0.3	−5.7	−0.5	−10.1	−0.4	−8.9
Copper (mg)	1	0.29	−0.0	−2.9	−0.0	−5.3	−0.0	−1.7

Page 781 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Selenium (µg)	59	41.4	−1.6	−3.9	−2.8	−6.7	−2.5	−6.1
Vitamin C (mg)	100	50.9	−0.7	−1.3	−1.3	−2.5	−0.1	−0.3
Thiamin (mg)	1.2	0.56	−0.0	−4.7	−0.1	−9.1	−0.0	−1.5
Riboflavin (mg)	1.3	1.2	−0.1	−9.9	−0.2	−18.5	−0.1	−5.5
Niacin (mg)	13	7.8	−0.1	−0.8	−0.1	−1.5	−0.0	−0.3
Vitamin B6 (mg)	1.7	0.87	−0.0	−3.6	−0.1	−6.7	−0.0	−1.6
Folate (µg DFE)	450	293	−2.9	−1.0	−5.7	−1.9	−3.2	−1.1
Choline (mg)	550*	113	0	0	0	0	0	0
Vitamin B12 (µg)	2.4	3.4	−0.3	−7.4	−0.5	−14.0	−0.2	−4.8
Vitamin A (µg RAE)	900	456	−49.8	−10.9	−85.3	−18.7	−28.8	−6.3
Vitamin E (mg)	16	2.4	−0.0	−0.2	−0.0	−0.1	−0.0	−1.8
Vitamin D (IU)	400	223	−32.2	−14.4	−58.1	−26.1	−4.5	−2.0
Saturated fat (g)	29	7.8	−0.6	−8.3	−0.8	−10.6	−1.7	−21.7
Total dairy (c-eq)	3	2.0	−0.6	−28.7	−0.8	−39.4	−0.6	−42.7
FP Cost		$47.41	−$1.59	−3.4	−$2.49	−5.3	−$5.51	−11.6
Average per-participant FP cost		$37.27	−$0.06	−0.2	−$0.12	−0.3	−$0.19	−0.5

NOTES: Tests of decreases in the amount of milk and milk substitutions may result in increases or decreases of nutrients due to changes in redemption rates and allowable substitutions. For example, revised and test packages allow an additional quart of yogurt compared to the current packages; 1 qt of fat-free milk contains 363 kcal and no added sugars, whereas 1 qt of low-fat vanilla yogurt contains 833 kcal 66 g of added sugars. See additional notes following Table S-22.

Page 782 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-5 Food Package IV-B Sensitivity Results: Impact of Changes to Cereal Form and Redemption

FP Nutrients, Food Groups, HEI Components, and Cost	EAR/AI,* 1–3y/4–8y	Current Cereal (60% Redemption)	Change from Current (Redemption Rate)
			Revised: All WG Cereal (54%)		Test 1: All WG (60%)		Test 2: All WG (69%)^a
			Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	1,300	423	−9.4	−2.2	−1.7	−0.4	+9.2	+2.2
Protein (g)	13 (RDA)	20.5	+0.2	+0.8	+0.4	+1.8	+0.7	+3.3
Total fat (g)	ND	11.2	−0.1	−0.8	+0.0	+0.0	+0.1	+1.3
Carbohydrate (g)	130 (RDA)	60.6	−2.1	−3.5	−0.5	−0.8	+1.8	+3.0
Fiber (g)	19/25*	4.3	+0.3	+6.0	+0.4	+10.2	+0.7	+16.3
Added sugar (g)	NA/32.5	4.3	−0.5	−10.9	−0.2	−4.6	+0.2	+4.5
Calcium (mg)	500/800	543	+8.7	+1.6	+13.4	+2.5	+20.1	+3.7
Iron (mg)	3/4.1	8.2	−0.7	−8.7	−0.1	−0.8	+0.9	+10.5
Magnesium (mg)	65/110	98.9	+4.1	+4.2	+6.1	+6.1	+8.9	+9.0
Phosphorus (mg)	380/405	513	+23.9	+4.7	+32.0	+6.2	+43.7	+8.5
Potassium (mg)	3,000/3,800*	927	+22.2	+2.4	+31.0	+3.3	+43.7	+4.7
Sodium (mg)	1,000/1,200*	412	−29.8	−7.3	−23.0	−5.6	−13.2	−3.2
Zinc (mg)	2.5/4	3.7	+0.5	+14.0	+0.7	+19.5	+1.0	+27.4
Copper (mg)	0.26/0.34	0.22	+0.0	+0.5	+0.0	+2.6	+0.0	+5.6
Selenium (µg)	17/23	21.1	+0.2	+0.9	+0.5	+2.4	+0.9	+4.5
Vitamin C (mg)	13/22	42.5	−1.4	−3.2	−1.2	−2.8	−1.0	−2.3

Page 783 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Thiamin (mg)	0.4/0.5	0.51	−0.1	−12.2	−0.0	−7.8	−0.0	−1.4
Riboflavin (mg)	0.4/0.5	0.95	−0.1	−11.4	−0.1	−9.8	−0.1	−7.5
Niacin (mg)	5/6	5.3	−0.5	−10.0	−0.2	−3.9	+0.3	+4.9
Vitamin B6 (mg)	0.4/0.5	0.71	−0.0	−6.9	−0.0	−2.0	+0.0	+5.2
Folate (µg DFE)	120/160	263	−14.8	−5.6	+6.1	+2.3	+36.2	+13.8
Choline (mg)	200/250*	58.0	−0.1	−0.2	+0.3	+0.4	+0.8	+1.3
Vitamin B12 (µg)	0.7/1	2.4	−0.2	−10.0	−0.2	−6.6	−0.0	−1.7
Vitamin A (µg RAE)	210/275	357	−42.1	−11.8	−33.0	−9.2	−19.8	−5.6
Vitamin E (mg)	5/6	1.78	−0.5	−29.8	−0.5	−29.1	−0.5	−28.2
Vitamin D (IU)	400	148	−9.8	−6.6	−8.5	−5.7	−6.6	−4.4
Saturated fat (g)	NA/14	4.5	+0.0	+0.5	+0.0	+0.9	+0.1	+1.5
Total grains (c-eq)	4.5	1.3	−0.07	−5.6	0.00	0	0.10	8.1
Whole grains (c-eq)	2.3	0.7	+0.19	+26.9	+0.22	+32.0	0.28	+39.4
HEI whole grains	0 to 10	2.6	+0.84	+32.4	+1.00	+38.6	+1.23	+47.5
HEI overall	0 to 100	66	+0.84	+1.3	+1.00	+1.5	+1.23	+1.9
FP cost		$33.88	−$0.08	−0.2	+$0.43	+1.3	+$1.16	+3.4
Average per-participant FP cost		$37.27	−$0.03	−0.1	+$0.15	+0.4	+$0.42	+1.1

NOTES: See additional notes following Table S-22.

^a Represents the highest redemption rate for breakfast cereals among those made available to the committee.

Page 784 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-6 Food Package V-A Sensitivity Results: Impact of Changes to Cereal Form and Redemption

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount (60% Redemption)	Change from Current (Redemption Rate)
			Revised: All WG Cereal (54%)		Test 1: All WG (60%)
			Absolute Change	%	Absolute Change	%
Energy (kcal)	2,625	468	−9.4	−2.0	−1.7	−0.4
Protein (g)	71 (RDA)	23	+0.2	+0.7	+0.4	+1.7
Total Fat (g)	ND	13	−0.1	−0.7	+0.0	+0.0
Carbohydrate (g)	175 (RDA)	65	−2.1	−3.2	−0.5	−0.8
Fiber (g)	28*	4.9	+0.3	+5.3	+0.4	+9.0
Added sugar (g)	65.0	4.3	−0.5	−10.8	−0.2	−4.5
Calcium (mg)	800	581	+8.7	+1.5	+13.4	+2.3
Iron (mg)	22	8.2	−0.7	−8.7	−0.1	−0.8
Magnesium (mg)	290/300	114	+4.1	+3.6	+6.1	+5.3
Phosphorus (mg)	580	559	+23.9	+4.3	+32.0	+5.7
Potassium (mg)	4,700*	1,096	+22.2	+2.0	+31.0	+2.8
Sodium (mg)	1,500*	416	−29.8	−7.2	−23.0	−5.5
Zinc (mg)	9.5	3.8	+0.5	+13.4	+0.7	+18.6
Copper (mg)	0.8	0.26	+0.0	+0.4	+0.0	+2.2
Selenium (µg)	49	19.3	+0.2	+1.0	+0.5	+2.6
Vitamin C (mg)	70	50.8	−1.4	−2.7	−1.2	−2.3
Thiamin (mg)	1.2	0.54	−0.1	−11.6	−0.0	−7.4
Riboflavin (mg)	1.2	1.04	−0.1	−10.5	−0.1	−9.0
Niacin (mg)	14	5.8	−0.5	−9.2	−0.2	−3.6
Vitamin B6 (mg)	1.6	0.77	−0.0	−6.4	−0.0	−1.8
Folate (µg DFE)	520	283	−14.8	−5.2	+6.1	+2.2
Choline (mg)	450*	57.4	−0.1	−0.2	+0.3	+0.4
Vitamin B12 (µg)	2.2	2.5	−0.2	−9.4	−0.2	−6.2
Vitamin A (µg RAE)	550	381	−42.1	−11.0	−33.0	−8.7
Vitamin E (mg)	12	2.08	−0.5	−25.5	−0.5	−25.0
Vitamin D (IU)	400	168	−9.8	−5.8	−8.5	−5.1
Saturated fat (g)	29	6.0	+0.0	+0.8	+0.0	+0.8
Total grains (c-eq)	9	1.01	−0.1	−7.2	0	0
Whole grains (c-eq)	4.5	0.42	+0.2	+44.9	+0.2	+53.5
FP cost		$36.68	−$0.08	−0.2	+$0.43	+1.2
Average per-participant FP cost		$37.27	−$0.01	−0.0	+$0.04	+0.1

NOTES: See notes following Table S-22.

Page 785 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-7 Food Package VII Sensitivity Results: Impact of Changes to Cereal Form and Redemption

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount (60% Redemption)	Change from Current (Redemption Rate)
			Revised: All WG (54%)		Test 1: All WG (60%)
			Absolute Change	%	Absolute Change	%
Energy (kcal)	2,492	559	−9.4	−1.7	−1.7	−0.3
Protein (g)	71 (RDA)	31.7	+0.2	+0.5	+0.4	+1.2
Total fat (g)	ND	19.1	−0.1	−0.5	+0.0	+0.0
Carbohydrate (g)	210 (RDA)	65.6	−2.1	−3.2	−0.5	−0.8
Fiber (g)	29*	4.9	+0.3	+5.3	+0.4	+9.0
Added sugar (g)	65.0	3.9	−0.5	−12.0	−0.2	−5.0
Calcium (mg)	800	717	+8.7	+1.2	+13.4	+1.9
Iron (mg)	6.5	8.8	−0.7	−8.1	−0.1	−0.8
Magnesium (mg)	255/265	125	+4.1	+3.3	+6.1	+4.9
Phosphorus (mg)	580	698	+23.9	+3.4	+32.0	+4.6
Potassium (mg)	5,100*	1,181	+22.2	+1.9	+31.0	+2.6
Sodium (mg)	1,500*	608	−29.8	−4.9	−23.0	−3.8
Zinc (mg)	10.4	4.6	+0.5	+11.1	+0.7	+15.5
Copper (mg)	1	0.29	+0.0	+0.4	+0.0	+1.9
Selenium (µg)	59	41.4	+0.2	+0.5	+0.5	+1.2
Vitamin C (mg)	100	50.9	−1.4	−2.7	−1.2	−2.3
Thiamin (mg)	1.2	0.56	−0.1	−11.2	−0.0	−7.2
Riboflavin (mg)	1.3	1.2	−0.1	−9.1	−0.1	−7.9
Niacin (mg)	13	7.8	−0.5	−6.9	−0.2	−2.7
Vitamin B6 (mg)	1.7	0.87	−0.0	−5.6	−0.0	−1.6
Folate (µg DFE)	450	293	−14.8	−5.0	+6.1	+2.1
Choline (mg)	550*	113	−0.1	−0.1	+0.3	+0.2
Vitamin B12 (µg)	2.4	3.42	−0.2	−7.0	−0.2	−4.6
Vitamin A (µg RAE)	900	456	−42.1	−9.2	−33.0	−7.2
Vitamin E (mg)	16	2.41	−0.5	−22.1	−0.5	−21.6
Vitamin D (IU)	400	223	−9.8	−4.4	−8.5	−3.8
Saturated fat (g)	29	7.8	+0.0	+0.3	+0.0	+0.5
Total grains (c-eq)	9	1.01	−0.1	−7.2	0	0
Whole grains (c-eq)	4.5	0.42	+0.2	+44.9	+0.2	+53.5
FP cost		$47.41	−$0.08	−0.2	+$0.43	+0.9
Average per-participant FP cost		$37.27	−$0.01	−0.0	+$0.01	+0.0

NOTES: See notes following Table S-22.

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Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-8 Food Package IV-B Sensitivity Results: Impact of Changes to CVV Redemption

FP Nutrients, Food Groups, HEI Components, and Cost	EAR/AI,* 1–3y/4–8y	Current Amount (77% Redemption): $8	Change from Current (Redemption Rate)
			Revised: +$4 (75%)		Test 1: +$4 (65%)		Test 2: +$4 (80%)		Test 3: +$4 (85%)
			Absolute Change	%	Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	1,300	423	+16.1	+3.8	+9.2	+2.2	+19.5	+4.6	+22.9	+5.4
Protein (g)	13 (RDA)	20.5	+0.2	+1.1	+0.1	+0.6	+0.3	+1.3	+0.3	+1.5
Total fat (g)	ND	11.2	+0.3	+2.6	+0.2	+1.5	+0.3	+3.1	+0.4	+3.6
Carbohydrate (g)	130 (RDA)	60.6	+2.8	+4.6	+1.6	+2.7	+3.4	+5.6	+4.0	+6.6
Fiber (g)	19/25*	4.3	+0.5	+12.0	+0.3	+6.9	+0.6	+14.5	+0.7	+17.1
Added sugar (g)	NA/32.5	4.3	0	0	0	0	0	0	0	0
Calcium (mg)	500/800	543	+3.1	+0.6	+1.8	+0.3	+3.8	+0.7	+4.5	+0.8
Iron (mg)	3/4.1	8.2	+0.1	+0.9	+0.0	+0.5	+0.1	+1.1	+0.1	+1.3
Magnesium (mg)	65/110	99	+3.5	+3.6	+2.0	+2.1	+4.3	+4.3	+5.0	+5.1
Phosphorus (mg)	380/405	513	+5.7	+1.1	+3.3	+0.6	+6.9	+1.3	+8.1	+1.6
Potassium (mg)	3,000/3,800*	927	+57.1	+6.2	+32.8	+3.5	+69.2	+7.5	+81.4	+8.8
Sodium (mg)	1,000/1,200*	412	+0.9	+0.2	+0.5	+0.1	+1.1	+0.3	+1.3	+0.3
Zinc (mg)	2.5/4	3.7	+0.0	+1.1	+0.0	+0.6	+0.0	+1.3	+0.1	+1.5
Copper (mg)	0.26/0.34	0.22	+0.0	+7.3	+0.0	+4.2	+0.0	+8.8	+0.0	+10.4
Selenium (µg)	17/23	21.1	+0.1	+0.4	+0.1	+0.2	+0.1	+0.5	+0.1	+0.6
Vitamin C (mg)	13/22	42.5	+5.8	+13.7	+3.3	+7.9	+7.0	+16.6	+8.3	+19.5
Thiamin (mg)	0.4/0.5	0.51	+0.0	+2.2	+0.0	+1.2	+0.0	+2.6	+0.0	+3.1

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Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Riboflavin (mg)	0.4/0.5	0.95	+0.0	+1.1	+0.0	+0.6	+0.0	+1.4	+0.0	+1.6
Niacin (mg)	5/6	5.3	+0.1	+2.4	+0.1	+1.4	+0.2	+3.0	+0.2	+3.5
Vitamin B6 (mg)	0.4/0.5	0.71	+0.0	+5.0	+0.0	+2.9	+0.0	+6.1	+0.1	+7.2
Folate (µg DFE)	120/160	263	+5.0	+1.9	+2.9	+1.1	+6.0	+2.3	+7.1	+2.7
Choline (mg)	200/250*	58.0	+1.8	+3.1	+1.0	+1.8	+2.2	+3.8	+2.6	+4.4
Vitamin B12 (µg)	0.7/1	2.40	0	0	0	0	0	0	0	0
Vitamin A (µg RAE)	210/275	357	+5.2	+1.4	+3.0	+0.8	+6.3	+1.8	+7.4	+2.1
Vitamin E (mg)	5/6	1.8	+0.1	+4.7	+0.0	+2.7	+0.1	+5.7	+0.1	+6.6
Vitamin D (IU)	400	148	0	0	0	0	0	0	0	0
Saturated fat (g)	NA/14	4.5	+0.0	+1.0	+0.0	+0.6	+0.1	+1.2	+0.1	+1.4
Total fruit (c-eq)	1.25	0.63	+0.11	+18.4	0.07	+10.6	0.14	+22.2	0.16	+26.1
Fruit, whole (c-eq)	0.8	0.25	+0.11	+45.7	0.07	+26.3	0.14	+55.5	0.16	+65.2
Total vegetables (c-eq)	1.5	0.19	+0.06	+30.1	0.03	+17.3	0.07	+36.5	0.08	+42.8
HEI fruit, total	0 to 5	5.0	0	0	0	0	0	0	0	0
HEI fruit, whole	0 to 5	5.0	0	0	0	0	0	0	0	0
HEI vegetables, total	0 to 5	1.8	+0.17	+9.3	+0.10	+5.3	0.21	+11.3	+0.24	+13.2
HEI overall	0 to 100	66.3	+0.17	+0.3	+0.10	+0.1	0.21	+0.3	+0.24	+0.4
FP cost		$33.88	+$2.82	+8.3	+$1.62	+4.8	+$3.42	+10.1	+$4.02	+11.9
Average per-participant FP cost		$37.27	+$1.03	+2.8	+$0.59	+1.6	+$1.25	+3.4	+$1.47	+3.9

NOTES: See notes following Table S-22.

Page 788 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-9 Food Package V-A Sensitivity Results: Impact of Changes to CVV Redemption

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount (77% Redemption): $11	Change from Current (Redemption Rate)
			Revised: +$4 (75%)		Test 1: +$4 (65%)		Test 2: +$4 (80%)		Test 3: +$4 (85%)
			Absolute Change	%	Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	2,625	468	+15.7	+3.4	+7.2	+1.5	+19.9	+4.3	+24.2	+5.2
Protein (g)	71 (RDA)	22.5	+0.2	+1.0	+0.1	+0.4	+0.3	+1.2	+0.3	+1.5
Total fat (g)	ND	13.4	+0.3	+2.1	+0.1	+1.0	+0.4	+2.7	+0.4	+3.2
Carbohydrate (g)	175 (RDA)	65.2	+2.7	+4.2	+1.2	+1.9	+3.5	+5.3	+4.2	+6.5
Fiber (g)	28*	4.9	+0.5	+10.3	+0.2	+4.7	+0.6	+13.1	+0.8	+15.9
Added sugar (g)	65.0	4.3	0	0	0	0	0	0	0	0
Calcium (mg)	800	581	+3.1	+0.5	+1.4	+0.2	+3.9	+0.7	+4.7	+0.8
Iron (mg)	22	8.2	+0.1	+0.9	+0.0	+0.4	+0.1	+1.2	+0.1	+1.4
Magnesium (mg)	290/300	114	+3.4	+3.0	+1.6	+1.4	+4.4	+3.9	+5.3	+4.7
Phosphorus (mg)	580	559	+5.6	+1.0	+2.5	+0.5	+7.1	+1.3	+8.6	+1.5
Potassium (mg)	4,700*	1,096	+55.8	+5.1	+25.4	+2.3	+70.9	+6.5	+86.1	+7.9
Sodium (mg)	1,500*	416	+0.9	+0.2	+0.4	+0.1	+1.1	+0.3	+1.4	+0.3
Zinc (mg)	9.5	3.8	+0.0	+1.0	+0.0	+0.5	+0.0	+1.3	+0.1	+1.5
Copper (mg)	0.8	0.26	+0.0	+5.9	+0.0	+2.7	+0.0	+7.5	+0.0	+9.1
Selenium (µg)	49	19.3	+0.1	+0.5	+0.0	+0.2	+0.1	+0.6	+0.1	+0.7
Vitamin C (mg)	70	50.8	+5.7	+11.2	+2.6	+5.1	+7.2	+14.2	+8.8	+17.2
Thiamin (mg)	1.2	0.54	+0.0	+2.0	+0.0	+0.9	+0.0	+2.6	+0.0	+3.1

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Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Riboflavin (mg)	1.2	1.04	+0.0	+1.0	+0.0	+0.5	+0.0	+1.3	+0.0	+1.6
Niacin (mg)	14	5.80	+0.1	+2.2	+0.1	+1.0	+0.2	+2.8	+0.2	+3.4
Vitamin B6 (mg)	1.6	0.77	+0.0	+4.5	+0.0	+2.1	+0.0	+5.7	+0.1	+6.9
Folate (µg DFE)	520	283	+4.9	+1.7	+2.2	+0.8	+6.2	+2.2	+7.5	+2.7
Choline (mg)	450*	57.44	+1.8	+3.1	+0.8	+1.4	+2.2	+3.9	+2.7	+4.7
Vitamin B12 (µg)	2.2	2.54	0	0	0	0	0	0	0	0
Vitamin A (µg RAE)	550	381	+5.1	+1.3	+2.3	+0.6	+6.4	+1.7	+7.8	+2.0
Vitamin E (mg)	12	2.08	+0.1	+3.9	+0.0	+1.8	+0.1	+5.0	+0.1	+6.0
Vitamin D (IU)	400	168	0	0	0	0	0	0	0	0
Saturated fat (g)	29	6.0	+0.0	+0.7	+0.0	+0.7	+0.0	+0.7	+0.0	+0.7
Fruit, total (c-eq)	2.0	0.77	+0.11	+14.6	+0.1	+6.7	0.14	+18.6	+0.2	+22.6
Fruit, whole (c-eq)	1.0	0.34	+0.11	+32.5	+0.1	+14.8	0.14	+41.3	+0.2	+50.2
Vegetables, total (c-eq)	3.5	0.30	+0.06	+18.5	+0.03	+8.4	0.07	+23.5	+0.1	+28.5
FP cost		$36.68	+$2.76	+7.5	+$1.26	+3.4	+$3.51	+9.6	+$4.26	+11.6
Average per-participant FP cost		$37.27	+$0.26	+0.7	+$0.12	+0.3	+$0.34	+.09	+$0.41	+1.1

NOTES: See notes following Table S-22.

Page 790 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-10 Food Package VII Sensitivity Results: Impact of Changes to CVV Amount and Redemption

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount (77% Redemption): $11	Change from Current (Redemption Rate)
			Revised: +$24 (75%)		Test 1: +$24 (85%)		Test 2: +$9 (75%)		Test 3: +$34 (75%)
			Absolute Change	%	Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	2,492	559	+101.0	+18.1	+120.9	+21.6	+37.0	+6.6	+143.6	+25.7
Protein (g)	71 (RDA)	32	+1.4	+4.4	+1.7	+5.3	+0.5	+1.6	+2.0	+6.3
Total fat (g)	ND	19	+1.8	+9.4	+2.2	+11.3	+0.7	+3.5	+2.6	+13.4
Carbohydrate (g)	210 (RDA)	66	+17.6	+26.8	+21.1	+32.1	+6.5	+9.8	+25.0	+38.2
Fiber (g)	29*	4.9	+3.3	+66.5	+3.9	+79.6	+1.2	+24.4	+4.6	+94.6
Added sugar (g)	65.0	3.9	0	0	0	0	0	0	0	0
Calcium (mg)	800	717	+19.7	+2.7	+23.5	+3.3	+7.2	+1.0	+28.0	+3.9
Iron (mg)	6.5	8.8	+0.5	+5.4	+0.6	+6.5	+0.2	+2.0	+0.7	+7.7
Magnesium (mg)	255/265	125	+22.2	+17.8	+26.6	+21.3	+8.1	+6.5	+31.6	+25.3
Phosphorus (mg)	580	698	+35.9	+5.1	+43.0	+6.2	+13.2	+1.9	+51.1	+7.3
Potassium (mg)	5,100*	1,181	+359.0	+30.4	+429.7	+36.4	+131.6	+11.1	+510.6	+43.2
Sodium (mg)	1,500*	608	+5.8	+0.9	+6.9	+1.1	+2.1	+0.3	+8.2	+1.3
Zinc (mg)	10.4	4.6	+0.2	+5.3	+0.3	+6.4	+0.1	+2.0	+0.3	+7.6
Copper (mg)	1	0.29	+0.1	+34.4	+0.1	+41.2	+0.0	+12.6	+0.1	+48.9
Selenium (µg)	59	41.4	+0.6	+1.4	+0.7	+1.7	+0.2	+0.5	+0.8	+2.0

Page 791 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Vitamin C (mg)	100	50.9	+36.5	+71.7	+43.7	+85.8	+13.4	+26.3	+51.9	+101.9
Thiamin (mg)	1.2	0.56	+0.1	+12.5	+0.1	+15.0	+0.0	+4.6	+0.1	+17.8
Riboflavin (mg)	1.3	1.19	+0.1	+5.7	+0.1	+6.8	+0.0	+2.1	+0.1	+8.1
Niacin (mg)	13	7.75	+0.8	+10.6	+1.0	+12.7	+0.3	+3.9	+1.2	+15.1
Vitamin B6 (mg)	1.7	0.87	+0.2	+25.7	+0.3	+30.8	+0.1	+9.4	+0.3	+36.6
Folate (µg DFE)	450	293	+31.3	+10.7	+37.5	+12.8	+11.5	+3.9	+44.5	+15.2
Choline (mg)	550*	113	+11.3	+10.0	+13.6	+12.0	+4.2	+3.7	+16.1	+14.2
Vitamin B12 (µg)	2.4	3.42	0	0	0	0	0	0	0	0
Vitamin A (µg RAE)	900	456	+32.5	+7.1	+38.9	+8.5	+11.9	+2.6	+46.3	+10.1
Vitamin E (mg)	16	2.41	+0.5	+21.7	+0.6	+26.0	+0.2	+8.0	+0.7	+30.9
Vitamin D (IU)	400	223	0	0	0	0	0	0	0	0
Saturated fat (g)	29	7.8	+0.3	+3.6	+0.3	+4.4	+0.1	+1.3	+0.4	+5.2
Fruit, total (c-eq)	2.0	0.77	+0.7	+94.2	+0.9	+112.7	+0.3	+34.5	+1.0	+133.9
Fruit, whole (c-eq)	1.0	0.34	+0.7	+209.1	+0.9	+250.4	+0.3	+76.7	+1.0	+297.5
Vegetables, total (c-eq)	3.5	0.30	+0.4	+119.0	+0.4	+142.4	0.13	+43.6	0.51	+169.2
FP cost		$47.41	+$17.76	+37.5	+$21.26	+44.8	+$6.51	+13.7	+$25.26	+53.3
Average per-participant FP cost		$37.27	+$0.58	+1.6	+$0.70	+1.9	+$0.21	+0.6	+$0.83	+2.2

NOTES: See notes following Table S-22.

Page 792 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-11 Food Package IV-B Sensitivity Results: Impact of Changes to Proportions of Vegetables and Fruits Redeemed with the CVV

FP Nutrients, Food Groups, HEI Components, and Cost	EAR/AI,* 1–3y/4–8y	Current Amount (77% Redemption): $8	Change from Current (Redemption Rate)
			Revised: +$4 (75%), 33/67 Vegetable/Fruit		Test 1: +$4 (75%), 50/50 Vegetable/Fruit
			Absolute Change	%	Absolute Change	%
Energy (kcal)	1,300	423	+16.1	+3.8	+14.5	+3.4
Protein (g)	13 (RDA)	20.5	+0.2	+1.1	+0.3	+1.5
Total fat (g)	ND	11.2	+0.3	+2.6	+0.7	+5.9
Carbohydrate (g)	130 (RDA)	60.6	+2.8	+4.6	+2.0	+3.3
Fiber (g)	19/25*	4.3	+0.5	+12.0	+0.6	+14.5
Added sugar (g)	NA/32.5	4.3	0	0	0	0
Calcium (mg)	500/800	543	+3.1	+0.6	+3.2	+0.6
Iron (mg)	3/4.1	8.2	+0.1	+0.9	+0.1	+1.3
Magnesium (mg)	65/110	99	+3.5	+3.6	+4.1	+4.1
Phosphorus (mg)	380/405	513	+5.7	+1.1	+8.6	+1.7
Potassium (mg)	3,000/3,800*	927	+57.1	+6.2	+73.2	+7.9
Sodium (mg)	1,000/1,200*	412	+0.9	+0.2	+2.0	+0.5
Zinc (mg)	2.5/4	3.7	+0.0	+1.1	+0.1	+1.8
Copper (mg)	0.26/0.34	0.22	+0.0	+7.3	+0.0	+10.3
Selenium (µg)	17/23	21.1	+0.1	+0.4	+0.1	+0.3
Vitamin C (mg)	13/22	42.5	+5.8	+13.7	+5.8	+13.6

Page 793 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Thiamin (mg)	0.4/0.5	0.51	+0.0	+2.2	+0.0	+2.6
Riboflavin (mg)	0.4/0.5	0.95	+0.0	+1.1	+0.0	+1.3
Niacin (mg)	5/6	5.34	+0.1	+2.4	+0.2	+3.8
Vitamin B6 (mg)	0.4/0.5	0.71	+0.0	+5.0	+0.0	+5.7
Folate (µg DFE)	120/160	263	+5.0	+1.9	+7.0	+2.7
Choline (mg)	200/250*	58.0	+1.8	+3.1	+2.3	+3.9
Vitamin B12 (µg)	0.7/1	2.4	0	0	0	0
Vitamin A (µg RAE)	210/275	357	+5.2	+1.4	+11.6	+3.3
Vitamin E (mg)	5/6	1.8	+0.1	+4.7	+0.2	+8.7
Vitamin D (IU)	400	148	0	0	0	0
Saturated fat (g)	NA/14	4.5	+0.0	+1.0	+0.1	+2.2
Fruit, total (c-eq)	1.25	0.63	+0.11	+18.4	+0.02	+3.5
Fruit, whole (c-eq)	0.8	0.25	+0.11	+45.7	+0.02	+8.8
Vegetables, total (c-eq)	1.5	0.19	+0.06	+30.1	+0.15	+79.4
HEI fruit, total	0 to 5	5.00	0	0	0	0
HEI fruit, whole	0 to 5	5.00	0	0	0	0
HEI vegetables, total	0 to 5	1.84	+0.57	+30.9	+0.45	+24.6
HEI overall	0 to 100	66.26	+0.57	+0.9	+0.45	+0.7
FP cost		$33.88	+$2.82	+8.3	+$2.82	+8.3
Average per-participant FP cost		$37.27	+$1.03	+2.8	+$1.03	+2.8

NOTES: See notes following Table S-22.

Page 794 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-12 Food Package V-A Sensitivity Results: Impact of Changes to Proportions of Vegetables and Fruits Redeemed with the CVV

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount (77% Redemption): $11	Change from Current (Redemption Rate)
			Revised: +$4 (75%), 33/67 Vegetable/Fruit		Test 1: +$4 (75%), 50/50 Vegetable/Fruit
			Absolute Change	%	Absolute Change	%
Energy (kcal)	2,625	468	+15.7	+3.4	+13.8	+2.9
Protein (g)	71 (RDA)	22.5	+0.2	+1.0	+0.3	+1.4
Total fat (g)	ND	13.4	+0.3	+2.1	+0.8	+5.6
Carbohydrate (g)	175 (RDA)	65.2	+2.7	+4.2	+1.7	+2.7
Fiber (g)	28*	4.9	+0.5	+10.3	+0.6	+13.1
Added sugar (g)	65.0	4.3	0	0	0	0
Calcium (mg)	800	581	+3.1	+0.5	+3.1	+0.5
Iron (mg)	22	8.2	+0.1	+0.9	+0.1	+1.3
Magnesium (mg)	290/300	114	+3.4	+3.0	+4.1	+3.6
Phosphorus (mg)	580	559	+5.6	+1.0	+9.1	+1.6
Potassium (mg)	4,700*	1,096	+55.8	+5.1	+75.8	+6.9
Sodium (mg)	1,500*	416	+0.9	+0.2	+2.3	+0.6
Zinc (mg)	9.5	3.8	+0.0	+1.0	+0.1	+1.8
Copper (mg)	0.8	0.26	+0.0	+5.9	+0.0	+9.1

Page 795 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Selenium (µg)	49	19.3	+0.1	+0.5	+0.0	+0.2
Vitamin C (mg)	70	50.8	+5.7	+11.2	+5.6	+11.1
Thiamin (mg)	1.2	0.54	+0.0	+2.0	+0.0	+2.6
Riboflavin (mg)	1.2	1.04	+0.0	+1.0	+0.0	+1.2
Niacin (mg)	14	5.80	+0.1	+2.2	+0.2	+3.7
Vitamin B6 (mg)	1.6	0.77	+0.0	+4.5	+0.0	+5.2
Folate (µg DFE)	520	283	+4.9	+1.7	+7.4	+2.6
Choline (mg)	450*	57.4	+1.8	+3.1	+2.3	+4.1
Vitamin B12 (µg)	2.2	2.5	0	0	0	0
Vitamin A (µg RAE)	550	381	+5.1	+1.3	+13.1	+3.4
Vitamin E (mg)	12	2.08	+0.1	+3.9	+0.2	+8.2
Vitamin D (IU)	400	168	0	0	0	0
Saturated fat (g)	29	6.0	+0.0	+0.7	+0.1	+1.8
Fruit, total (c-eq)	2.0	0.77	+0.11	+14.6	−0.004	−0.5
Fruit, whole (c-eq)	1.0	0.34	+0.11	+32.5	−0.004	−1.1
Vegetables, total (c-eq)	3.5	0.30	+0.06	+18.5	+0.2	+57.3
FP cost		$36.68	+$2.76	+7.5	+$2.76	+7.5
Average per-participant FP cost		$37.27	+$0.26	+0.7	+$0.26	+0.7

NOTES: See notes following Table S-22.

Page 796 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-13 Food Package VII Sensitivity Results: Impact of Changes to Proportions of Vegetables and Fruits Redeemed with the CVV

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount (77% Redemption): $11	Change from Current (Redemption Rate)
			Revised: +$24, (75%), 33/67 Vegetable/Fruit		Test 1: +$24 (75%), 50/50 Vegetable/Fruit
			Absolute Change	%	Absolute Change	%
Energy (kcal)	2,492	559	+101.0	+18.1	+96.5	+17.3
Protein (g)	71 (RDA)	31.7	+1.4	+4.4	+1.6	+5.2
Total fat (g)	ND	19.1	+1.8	+9.4	+2.9	+15.2
Carbohydrate (g)	210 (RDA)	65.6	+17.6	+26.8	+15.3	+23.3
Fiber (g)	29*	4.9	+3.3	+66.5	+3.6	+73.1
Added sugar (g)	65.0	3.8	0	0	0	0
Calcium (mg)	800	717	+19.7	+2.7	+19.8	+2.8
Iron (mg)	6.5	8.8	+0.5	+5.4	+0.6	+6.4
Magnesium (mg)	255/265	125	+22.2	+17.8	+23.8	+19.0
Phosphorus (mg)	580	698	+35.9	+5.1	+44.2	+6.3
Potassium (mg)	5,100*	1,181	+359.0	+30.4	+405.8	+34.4
Sodium (mg)	1,500*	608	+5.8	+0.9	+9.0	+1.5
Zinc (mg)	10.4	4.6	+0.2	+5.3	+0.3	+6.9
Copper (mg)	1	0.29	+0.1	+34.4	+0.1	+41.0
Selenium (µg)	59	41.4	+0.6	+1.4	+0.5	+1.1

Page 797 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Vitamin C (mg)	100	50.9	+36.5	+71.7	+36.4	+71.5
Thiamin (mg)	1.2	0.56	+0.1	+12.5	+0.1	+13.8
Riboflavin (mg)	1.3	1.19	+0.1	+5.7	+0.1	+6.1
Niacin (mg)	13	7.8	+0.8	+10.6	+1.0	+13.3
Vitamin B6 (mg)	1.7	0.87	+0.2	+25.7	+0.2	+27.3
Folate (µg DFE)	450	293	+31.3	+10.7	+37.3	+12.7
Choline (mg)	550*	113	+11.3	+10.0	+12.7	+11.2
Vitamin B12 (µg)	2.4	3.42	0	0	0	0
Vitamin A (µg RAE)	900	456	+32.5	+7.1	+51.4	+11.3
Vitamin E (mg)	16	2.41	+0.5	+21.7	+0.7	+30.4
Vitamin D (IU)	400	223	0	0	0	0
Saturated fat (g)	29	7.8	+0.3	+3.6	+0.4	+5.7
Fruit, total (c-eq)	2.0	0.77	+0.7	+94.2	+0.5	+58.8
Fruit, whole (c-eq)	1.0	0.34	+0.7	+209.1	+0.5	+130.7
Vegetables, total (c-eq)	3.5	0.30	+0.4	+119.0	+0.6	+209.5
FP cost		$47.41	+$17.76	+37.5	+$17.76	+37.5
Average per-participant FP cost		$37.27	+$0.58	+1.6	+$0.58	+1.6

NOTES: See notes following Table S-22.

Page 798 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-14 Food Package IV-B Sensitivity Results: Impact of Changes to Juice/CVV Amounts

FP Nutrients, Food Groups, HEI Components, and Cost	EAR/AI,* 1–3y/4–8y	Current Amount: 128 oz Juice (70%), $8 CVV	Change from Current (Redemption Rate)
			Revised: −64 oz (78%), +$4 CVV		Test 1: −64 oz (75%), +$4 CVV		Test 2: −128 oz (no juice), +$18 CVV
			Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	1,300	423	−4.1	−1.0	−5.2	−1.2	−3.9	−0.9
Protein (g)	13 (RDA)	20.5	+0.1	+0.6	+0.1	+0.5	+0.3	+1.6
Total fat (g)	ND	11.2	+0.2	+2.2	+0.2	+2.2	+0.6	+5.8
Carbohydrate (g)	130 (RDA)	60.6	−2.1	−3.5	−2.4	−4.0	−3.9	−6.5
Fiber (g)	19/25*	4.3	+0.5	+10.6	+0.5	+10.5	+1.2	+27.9
Added sugar (g)	NA/32.5	4.3	0	0	0	0	0	0
Calcium (mg)	500/800	543	−0.2	−0.0	−0.4	−0.1	+0.5	+0.1
Iron (mg)	3/4.1	8.2	−0.0	−0.2	−0.0	−0.3	−0.0	−0.2
Magnesium (mg)	65/110	99	+0.6	+0.7	+0.5	+0.5	+2.6	+2.7
Phosphorus (mg)	380/405	513	+1.6	+0.3	+1.3	+0.3	+5.4	+1.1
Potassium (mg)	3,000/3,800*	927	+7.5	+0.8	+4.9	+0.5	+35.9	+3.9
Sodium (mg)	1,000/1,200*	412	−1.5	−0.4	−1.7	−0.4	−3.2	−0.8
Zinc (mg)	2.5/4	3.7	+0.0	+0.5	+0.0	+0.5	+0.1	+1.6
Copper (mg)	0.26/0.34	0.22	+0.0	+4.3	+0.0	+4.1	+0.0	+12.1
Selenium (µg)	17/23	21.1	+0.1	+0.3	+0.1	+0.3	+0.2	+0.8
Vitamin C (mg)	13/22	42.5	−4.8	−11.3	−5.4	−12.6	−8.9	−21.0
Thiamin (mg)	0.4/0.5	0.51	+0.0	+1.0	+0.0	+1.0	+0.0	+3.0

Page 799 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Riboflavin (mg)	0.4/0.5	0.95	+0.0	+0.4	+0.0	+0.3	+0.0	+1.2
Niacin (mg)	5/6	5.34	+0.1	+1.7	+0.1	+1.7	+0.3	+4.7
Vitamin B6 (mg)	0.4/0.5	0.71	+0.0	+3.0	+0.0	+2.8	+0.1	+8.3
Folate (µg DFE)	120/160	263	+4.1	+1.6	+4.1	+1.6	+11.0	+4.2
Choline (mg)	200/250*	58.0	+1.8	+3.1	+1.8	+3.1	+4.7	+8.1
Vitamin B12 (µg)	0.7/1	2.4	0	0	0	0	0	0
Vitamin A (µg RAE)	210/275	357	+5.0	+1.4	+5.0	+1.4	+13.1	+3.7
Vitamin E (mg)	5/6	1.8	+0.1	+4.3	+0.1	+4.3	+0.2	+11.2
Vitamin D (IU)	400	148	0	0	0	0	0	0
Saturated fat (g)	NA/14	4.5	+0.04	+0.8	+0.04	+0.8	+0.1	+2.2
Total fruit (c-eq)	1.25	0.63	−0.05	−8.1	−0.06	−9.5	−0.08	−12.3
Fruit, whole (c-eq)	0.8	0.25	+0.11	+45.7	+0.11	+45.7	+0.30	+119
Total vegetables (c-eq)	1.5	0.19	+0.06	+30.1	+0.06	+30.1	+0.15	+78.0
HEI fruit, total	0 to 5	5.0	0	0	0	0	0	0
HEI fruit, whole	0 to 5	5.0	0	0	0	0	0	0
HEI vegetables, total	0 to 5	1.8	+0.2	+9.3	+0.2	+9.3	+0.44	+24.1
HEI overall	0 to 100	66.3	+0.2	+0.3	+0.2	+0.3	+0.44	+0.7
FP cost		$33.88	+$0.87	+2.6	+$0.77	+2.3	$2.91	+8.6
Average per-participant FP cost		$37.27	+$0.32	+0.8	+$0.28	+0.7	$0.32	+0.8

NOTES: See notes following Table S-22.

Page 800 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-15 Food Package V-A Sensitivity Results: Impact of Changes to Juice/CVV Amounts

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount: 144 oz Juice (70%), $11 CVV	Change from Current (Redemption Rate)
			Revised: −80 oz (79%), +$4 CVV		Test 1: −144 oz (no juice), +$10 CVV
			Absolute Change	%	Absolute Change	%
Energy (kcal)	2,625	468	−9.8	−2.1	−10.0	−2.1
Protein (g)	71 (RDA)	22.5	+0.1	+0.4	+0.3	+1.4
Total fat (g)	ND	13.4	+0.2	+1.7	+0.6	+4.7
Carbohydrate (g)	175 (RDA)	65.2	−3.5	−5.4	−5.4	−8.3
Fiber (g)	28*	4.9	+0.4	+8.7	+1.2	+23.9
Added sugar (g)	65.0	4.3	0	0	0	0
Calcium (mg)	800	581	−1.2	−0.2	−0.5	−0.1
Iron (mg)	22	8.2	−0.0	−0.6	−0.0	−0.6
Magnesium (mg)	290/300	114	−0.2	−0.2	+1.7	+1.5
Phosphorus (mg)	580	559	+0.3	+0.1	+4.1	+0.7
Potassium (mg)	4,700*	1,096	−7.0	−0.6	+20.5	+1.9
Sodium (mg)	1,500*	416	−2.2	−0.5	−3.9	−0.9
Zinc (mg)	9.5	3.8	+0.0	+0.4	+0.1	+1.3
Copper (mg)	0.8	0.26	+0.0	+2.8	+0.0	+9.2
Selenium (µg)	49	19.3	+0.0	+0.3	+0.2	+0.8

Page 801 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Vitamin C (mg)	70	50.8	−7.7	−15.2	−12.1	−23.7
Thiamin (mg)	1.2	0.54	+0.0	+0.6	+0.0	+2.5
Riboflavin (mg)	1.2	1.04	+0.0	+0.1	+0.0	+0.9
Niacin (mg)	14	5.80	+0.1	+1.4	+0.2	+4.1
Vitamin B6 (mg)	1.6	0.77	+0.0	+2.1	+0.1	+7.0
Folate (µg DFE)	520	283	+3.8	+1.3	+10.7	+3.8
Choline (mg)	450*	57.4	+1.8	+3.1	+4.6	+8.1
Vitamin B12 (µg)	2.2	2.5	0	0	0	0
Vitamin A (µg RAE)	550	381	+4.9	+1.3	+12.9	+3.4
Vitamin E (mg)	12	2.08	+0.1	+3.5	+0.2	+9.4
Vitamin D (IU)	400	168	0	0	0	0
Saturated fat (g)	29	6.0	+0.8	+13.8	+0.9	+14.9
Fruit, total (c-eq)	2.0	0.77	−0.10	−12.7	−0.13	−16.5
Fruit, whole (c-eq)	1.0	0.34	+0.11	+32.5	+0.29	+85.5
Vegetables, total (c-eq)	3.5	0.30	+0.06	+18.5	+0.15	+48.6
FP cost		$36.68	+$0.29	+0.8	+$2.29	+6.2
Average per-participant FP cost		$37.27	+$0.03	+0.1	+$0.22	+0.6

NOTES: See notes following Table S-22.

Page 802 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-16 Food Package VII Sensitivity Results: Impact of Changes to Juice/CVV Amounts

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount: 144 oz Juice (70%), $11 CVV	Change from Current (Redemption Rate)
			Revised: −80 oz (79%), +$24 CVV		Test 1: −144 oz (no juice), +$41 CVV
			Absolute Change	%	Absolute Change	%
Energy (kcal)	2,492	559	+75.5	+13.5	+75.3	+13.5
Protein (g)	71 (RDA)	31.7	+1.3	+4.0	+1.5	+4.7
Total fat (g)	ND	19.1	+1.8	+9.2	+2.2	+11.3
Carbohydrate (g)	210 (RDA)	65.6	+11.4	+17.3	+9.5	+14.5
Fiber (g)	29*	4.9	+3.2	+64.9	+3.9	+80.1
Added sugar (g)	65.0	3.8	0	0	0	0
Calcium (mg)	800	717	+15.4	+2.2	+16.1	+2.2
Iron (mg)	6.5	8.8	+0.4	+4.1	+0.4	+4.0
Magnesium (mg)	255/265	125	+18.6	+14.8	+20.5	+16.4
Phosphorus (mg)	580	698	+30.7	+4.4	+34.4	+4.9
Potassium (mg)	5,100*	1,181	+296.2	+25.1	+323.7	+27.4
Sodium (mg)	1,500*	608	+2.7	+0.4	+1.0	+0.2
Zinc (mg)	10.4	4.6	+0.2	+4.8	+0.3	+5.6
Copper (mg)	1	0.29	+0.1	+31.6	+0.1	+37.4

Page 803 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Selenium (µg)	59	41.4	+0.5	+1.3	+0.6	+1.5
Vitamin C (mg)	100	50.9	+23.1	+45.4	+18.8	+36.9
Thiamin (mg)	1.2	0.56	+0.1	+11.2	+0.1	+13.0
Riboflavin (mg)	1.3	1.19	+0.1	+4.9	+0.1	+5.6
Niacin (mg)	13	7.8	+0.8	+10.0	+0.9	+12.0
Vitamin B6 (mg)	1.7	0.87	+0.2	+23.6	+0.2	+27.9
Folate (µg DFE)	450	293	+30.2	+10.3	+37.1	+12.6
Choline (mg)	550*	113	+11.3	+10.0	+14.2	+12.5
Vitamin B12 (µg)	2.4	3.42	0	0	0	0
Vitamin A (µg RAE)	900	456	+32.3	+7.1	+40.4	+8.9
Vitamin E (mg)	16	2.41	+0.5	+21.4	+0.6	+26.5
Vitamin D (IU)	400	223	0	0	0	0
Saturated fat (g)	29	7.8	+0.3	+3.5	+0.3	+4.3
Fruit, total (c-eq)	2.0	0.77	+0.5	+66.8	+0.5	+63.0
Fruit, whole (c-eq)	1.0	0.34	+0.7	+209	+0.9	+262.1
Vegetables, total (c-eq)	3.5	0.30	+0.4	+119	+0.4	+149.1
FP cost		$47.41	+$15.29	+32.2	+$17.29	+36.5
Average per-participant FP cost		$37.27	+$0.50	+1.3	+$0.57	+1.5

NOTES: See notes following Table S-22.

Page 804 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-17 Food Package IV-B Sensitivity Results: Impact of Changes to Fish Amounts and Redemption

FP Nutrients, Food Groups, HEI Components, and Cost	EAR/AI,* 1–3y/4–8y	Current Amount: No Fish	Change from Current (Redemption Rate)
			Revised: +10 oz every 3 mo (68%)		Test 1: +10 oz every 3 mo (59%)		Test 2: +10 oz every 3 mo (79%)
			Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	1,300	423	+2.0	+0.5	+1.7	+0.4	+2.3	+0.6
Protein (g)	13 (RDA)	20.5	+0.4	+2.1	+0.4	+1.8	+0.5	+2.4
Total fat (g)	ND	11.2	+0.0	+0.3	+0.0	+0.3	+0.0	+0.3
Carbohydrate (g)	130 (RDA)	60.6	0	0	0	0	0	0
Fiber (g)	19/25*	4.3	0	0	0	0	0	0
Added sugar (g)	NA/32.5	4.3	0	0	0	0	0	0
Calcium (mg)	500/800	543	+1.2	+0.2	+1.0	+0.2	+1.4	+0.3
Iron (mg)	3/4.1	8.2	+0.0	+0.4	+0.0	+0.3	+0.0	+0.5
Magnesium (mg)	65/110	99	+0.5	+0.5	+0.5	+0.5	+0.6	+0.6
Phosphorus (mg)	380/405	513	+3.7	+0.7	+3.2	+0.6	+4.3	+0.8
Potassium (mg)	3,000/3,800*	927	+4.3	+0.5	+3.7	+0.4	+5.0	+0.5
Sodium (mg)	1,000/1,200*	412	+5.7	+1.4	+5.0	+1.2	+6.6	+1.6
Zinc (mg)	2.5/4	3.7	+0.0	+0.4	+0.0	+0.4	+0.0	+0.5
Copper (mg)	0.26/0.34	0.22	+0.0	+0.5	+0.0	+0.5	+0.0	+0.6
Selenium (µg)	17/23	21.1	+1.4	+6.7	+1.2	+5.8	+1.6	+7.8
Vitamin C (mg)	13/22	42.5	0	0	0	0	0	0

Page 805 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Thiamin (mg)	0.4/0.5	0.51	+0.0	+0.1	+0.0	+0.1	+0.0	+0.1
Riboflavin (mg)	0.4/0.5	0.95	+0.0	+0.2	+0.0	+0.2	+0.0	+0.3
Niacin (mg)	5/6	5.34	+0.2	+3.9	+0.2	+3.4	+0.2	+4.5
Vitamin B6 (mg)	0.4/0.5	0.71	+0.0	+0.9	+0.0	+0.8	+0.0	+1.0
Folate (µg DFE)	120/160	263	+0.1	+0.0	+0.1	+0.0	+0.1	+0.0
Choline (mg)	200/250*	58.0	+0.8	+1.4	+0.7	+1.2	+0.9	+1.6
Vitamin B12 (µg)	0.7/1	2.4	+0.1	+2.6	+0.1	+2.3	+0.1	+3.0
Vitamin A (µg RAE)	210/275	357	+0.4	+0.1	+0.3	+0.1	+0.4	+0.1
Vitamin E (mg)	5/6	1.8	+0.0	+0.6	+0.0	+0.5	+0.0	+0.7
Vitamin D (IU)	400	148	+2.7	+1.8	+2.3	+1.6	+3.1	+2.1
Saturated fat (g)	NA/14	4.5	+0.0	+0.1	+0.0	+0.1	+0.0	+0.2
Total protein (oz-eq)	3.5	0.62	+0.08	+12.1	+0.07	+10.5	+0.09	+14.0
Seafood (oz-eq)	0.57	0	+0.08	NA	+0.07	NA	+0.09	NA
HEI seafood and plant proteins	0 to 5	1.25	+0.31	+25.1	+0.27	+21.8	+0.37	+29.3
HEI total protein foods	0 to 5	3.90	+0.10	+2.6	+0.09	+2.2	+0.12	+3.0
HEI overall	0 to 100	66.26	+0.41	+0.6	+0.36	+0.5	+0.48	+0.7
FP cost		$33.88	+$0.46	+1.4	+$0.40	+1.2	+$0.53	+1.6
Average per-participant FP cost		$37.27	+$0.16	+0.4	+$0.14	+0.4	+$0.19	+0.5

NOTES: See notes following Table S-22.

Page 806 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-18 Food Package V-A Sensitivity Results: Impact of Changes to Fish Amounts and Redemption

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount: No Fish	Change from Current (Redemption Rate)
			Revised: +10 oz every 3 mo (68%)		Test 1: +10 oz every 3 mo (59%)		Test 2: +10 oz every 3 mo (79%)
			Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	2,625	468	+2.0	+0.4	+1.7	+0.4	+2.3	+0.5
Protein (g)	71 (RDA)	22.5	+0.4	+1.9	+0.4	+1.7	+0.5	+2.2
Total fat (g)	ND	13.4	+0.0	+0.2	+0.0	+0.2	+0.0	+0.3
Carbohydrate (g)	175 (RDA)	65.2	0	0	0	0	0	0
Fiber (g)	28*	4.9	0	0	0	0	0	0
Added sugar (g)	65.0	4.3	0	0	0	0	0	0
Calcium (mg)	800	581	+1.2	+0.2	+1.0	+0.2	+1.4	+0.2
Iron (mg)	22	8.2	+0.0	+0.4	+0.0	+0.3	+0.0	+0.5
Magnesium (mg)	290/300	114	+0.5	+0.5	+0.5	+0.4	+0.6	+0.5
Phosphorus (mg)	580	559	+3.7	+0.7	+3.2	+0.6	+4.3	+0.8
Potassium (mg)	4,700*	1,096	+4.3	+0.4	+3.7	+0.3	+5.0	+0.5
Sodium (mg)	1,500*	416	+5.7	+1.4	+5.0	+1.2	+6.6	+1.6
Zinc (mg)	9.5	3.8	+0.0	+0.4	+0.0	+0.4	+0.0	+0.5
Copper (mg)	0.8	0.26	+0.0	+0.5	+0.0	+0.4	+0.0	+0.5

Page 807 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Selenium (µg)	49	19.3	+1.4	+7.3	+1.2	+6.4	+1.6	+8.5
Vitamin C (mg)	70	50.8	0	0	0	0	0	0
Thiamin (mg)	1.2	0.54	+0.0	+0.1	+0.0	+0.1	+0.0	+0.1
Riboflavin (mg)	1.2	1.04	+0.0	+0.2	+0.0	+0.2	+0.0	+0.2
Niacin (mg)	14	5.80	+0.2	+3.6	+0.2	+3.1	+0.2	+4.2
Vitamin B6 (mg)	1.6	0.77	+0.0	+0.8	+0.0	+0.7	+0.0	+0.9
Folate (µg DFE)	520	283	+0.1	+0.0	+0.1	+0.0	+0.1	+0.0
Choline (mg)	450*	57.4	+0.8	+1.4	+0.7	+1.2	+0.9	+1.6
Vitamin B12 (µg)	2.2	2.5	+0.1	+2.4	+0.1	+2.1	+0.1	+2.8
Vitamin A (µg RAE)	550	381	+0.4	+0.1	+0.3	+0.1	+0.4	+0.1
Vitamin E (mg)	12	2.08	+0.0	+0.5	+0.0	+0.4	+0.0	+0.6
Vitamin D (IU)	400	168	+2.7	+1.6	+2.3	+1.4	+3.1	+1.9
Saturated fat (g)	29	6.0	+0.0	+0.1	+0.0	+0.1	+0.0	+0.1
Total protein (oz-eq)	6.5	0.93	+0.1	+8.1	+0.1	+7.0	+0.1	+9.4
Seafood (oz-eq)	1.4	0	+0.1	NA	+0.1	NA	+0.1	NA
FP cost		$36.68	+$0.46	+1.2	+$0.40	+1.1	+$0.53	+1.5
Average per-participant FP cost		$37.27	+$0.04	+0.1	+$0.04	+0.1	+$0.05	+0.1

NOTES: See notes following Table S-22.

Page 808 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-19 Food Package VII Sensitivity Results: Impact of Changes to Fish Amounts and Redemption

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount: 30 oz per mo (69% Redemption)	Change from Current (Redemption Rate)
			Revised: −10 oz per mo (68%)		Test 1: −10 oz per mo (59%)		Test 2: −10 oz per mo (79%)
			Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	2,492	559	−6.4	−1.1	−8.0	−1.4	−4.4	−0.8
Protein (g)	71 (RDA)	31.7	−1.4	−4.3	−1.7	−5.4	−0.9	−3.0
Total fat (g)	ND	19.1	−0.1	−0.6	−0.1	−0.7	−0.1	−0.4
Carbohydrate (g)	210 (RDA)	65.6	0	0	0	0	0	0
Fiber (g)	29*	4.9	0	0	0	0	0	0
Added sugar (g)	65.0	3.8	0	0	0	0	0	0
Calcium (mg)	800	717	−3.9	−0.5	−4.8	−0.7	−2.7	−0.4
Iron (mg)	6.5	8.8	−0.1	−1.2	−0.1	−1.5	−0.1	−0.8
Magnesium (mg)	255/265	125	−1.7	−1.3	−2.1	−1.7	−1.2	−0.9
Phosphorus (mg)	580	698	−11.9	−1.7	−14.9	−2.1	−8.3	−1.2
Potassium (mg)	5,100*	1,181	−13.8	−1.2	−17.2	−1.5	−9.6	−0.8
Sodium (mg)	1,500*	608	−18.3	−3.0	−22.7	−3.7	−12.7	−2.1
Zinc (mg)	10.4	4.6	−0.0	−1.1	−0.1	−1.3	−0.0	−0.8
Copper (mg)	1	0.29	−0.0	−1.3	−0.0	−1.6	−0.0	−0.9

Page 809 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Selenium (µg)	59	41.4	−4.5	−10.9	−5.6	−13.6	−3.1	−7.6
Vitamin C (mg)	100	50.9	0	0	0	0	0	0
Thiamin (mg)	1.2	0.56	−0.0	−0.4	−0.0	−0.5	−0.0	−0.3
Riboflavin (mg)	1.3	1.19	−0.0	−0.6	−0.0	−0.7	−0.0	−0.4
Niacin (mg)	13	7.8	−0.7	−8.6	−0.8	−10.7	−0.5	−6.0
Vitamin B6 (mg)	1.7	0.87	−0.0	−2.3	−0.0	−2.8	−0.0	−1.6
Folate (µg DFE)	450	293	−0.3	−0.1	−0.3	−0.1	−0.2	−0.1
Choline (mg)	550*	113	−2.6	−2.3	−3.2	−2.8	−1.8	−1.6
Vitamin B12 (µg)	2.4	3.42	−0.2	−5.8	−0.2	−7.2	−0.1	−4.0
Vitamin A (µg RAE)	900	456	−1.2	−0.3	−1.5	−0.3	−0.8	−0.2
Vitamin E (mg)	16	2.41	−0.0	−1.3	−0.0	−1.7	−0.0	−0.9
Vitamin D (IU)	400	223	−8.6	−3.9	−10.7	−4.8	−6.0	−2.7
Saturated fat (g)	29	7.8	−0.0	−0.3	−0.0	−0.3	−0.0	−0.2
Total protein (oz-eq)	6.5	1.94	−0.2	−12.4	−0.3	−15.5	−0.2	−8.6
Seafood (oz-eq)	1.4	0.69	−0.2	−34.8	−0.3	−43.3	−0.2	−24.1
FP cost		$47.41	−$1.47	−3.1	−$1.83	−3.9	−$1.02	−2.1
Average per-participant FP cost		$37.27	−$0.05	−0.1	−$0.06	−0.2	−$0.04	−0.1

NOTES: See notes following Table S-22.

Page 810 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-20 Food Package IV-B Sensitivity Results: Impact of Changes to Peanut Butter/Legumes/Fish Rotation

FP Nutrients, Food Groups, HEI Components, and Cost	EAR/AI,* 1–3y/4–8y	Current Amount: 1 lb Choice Legumes or Peanut Butter (51% Redemption), No Fish	Change from Current (Redemption Rate)
			Revised: −2.7 oz Legumes/mo (53%); −3 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%)		Test 1: −2.7 oz Legumes/mo (53%); −3 oz Peanut Butter/mo (53%); No Fish		Test 2: −2.7 oz Legumes/mo (38%); −3 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%)		Test 3: −2.7 oz Legumes/mo (69%); −3 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%)
			Absolute Change	%	Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	1,300	423	−13.1	−3.1	−15.1	−3.6	−18.9	−4.5	−7.1	−1.7
Protein (g)	13 (RDA)	20.5	−0.2	−0.8	−0.6	−2.9	−0.4	−2.1	+0.1	+0.6
Total fat (g)	ND	11.2	−1.2	−10.4	−1.2	−10.7	−1.5	−13.1	−0.9	−7.6
Carbohydrate (g)	130 (RDA)	60.6	−0.7	−1.2	−0.7	−1.2	−1.3	−2.1	−0.2	−0.3
Fiber (g)	19/25*	4.3	−0.2	−3.9	−0.2	−3.9	−0.3	−7.1	−0.0	−0.6
Added sugar (g)	NA/32.5	4.3	−0.1	−3.4	−0.1	−3.4	−0.2	−4.3	−0.1	−2.6
Calcium (mg)	500/800	543	−0.3	−0.1	−1.5	−0.3	−1.4	−0.3	+0.8	+0.2
Iron (mg)	3/4.1	8.2	−0.0	−0.3	−0.1	−0.7	−0.1	−0.9	+0.0	+0.2
Magnesium (mg)	65/110	99	−4.0	−4.0	−4.5	−4.6	−6.1	−6.2	−1.8	−1.9
Phosphorus (mg)	380/405	513	−5.4	−1.1	−9.1	−1.8	−10.0	−1.9	−0.7	−0.1
Potassium (mg)	3,000/3,800*	927	−13.5	−1.5	−17.8	−1.9	−25.9	−2.8	−0.8	−0.1
Sodium (mg)	1,000/1,200*	412	−4.1	−1.0	−9.8	−2.4	−7.2	−1.7	−1.0	−0.2
Zinc (mg)	2.5/4	3.7	−0.1	−1.4	−0.1	−1.8	−0.1	−2.3	−0.0	−0.5
Copper (mg)	0.26/0.34	0.22	−0.0	−5.4	−0.0	−5.9	−0.0	−9.2	−0.0	−1.5
Selenium (µg)	17/23	21.1	+1.2	+5.9	−0.2	−0.8	+1.1	+5.1	+1.4	+6.6
Vitamin C (mg)	13/22	42.5	0	0	0	0	−0.0	−0.1	0	0
Thiamin (mg)	0.4/0.5	0.51	−0.0	−1.1	−0.0	−1.2	−0.0	−2.2	+0.0	+0.1
Riboflavin (mg)	0.4/0.5	0.95	−0.0	−0.3	−0.0	−0.5	−0.0	−0.6	0	0

Page 811 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Niacin (mg)	5/6	5.34	−0.1	−1.9	−0.3	−5.8	−0.2	−3.5	−0.0	−0.3
Vitamin B6 (mg)	0.4/0.5	0.71	−0.0	−0.8	−0.0	−1.7	−0.0	−1.5	0	0
Folate (µg DFE)	120/160	263	−3.7	−1.4	−3.8	−1.4	−7.3	−2.8	0	0
Choline (mg)	200/250*	58.0	+0.8	+1.4	0	0	+0.8	+1.4	+0.8	+1.4
Vitamin B12 (µg)	0.7/1	2.4	+0.1	+2.6	0	0	+0.1	+2.6	+0.1	+2.6
Vitamin A (µg RAE)	210/275	357	+0.4	+0.1	0	0	+0.4	+0.1	+0.4	+0.1
Vitamin E (mg)	5/6	1.8	−0.2	−11.3	−0.2	−11.9	−0.3	−14.4	−0.1	−8.2
Vitamin D (IU)	400	148	+2.7	+1.8	0	0	+2.7	+1.8	+2.7	+1.8
Saturated fat (g)	NA/14	4.5	−0.2	−5.2	−0.2	−5.4	−0.3	−6.6	−0.2	−3.8
Total vegetables (c-eq)	1.5	0.19	−0.02	−9.9	−0.02	−9.9	−0.03	−17.3	−0.01	−3.4
Beans (oz-eq)	0.1	0.06	−0.02	−28.8	−0.02	−28.8	−0.03	−50.4	−0.01	−9.9
Total protein (oz-eq)	3.5	0.62	−0.02	−2.8	−0.09	−14.9	−0.02	−2.8	−0.12	−19.9
Nuts, seeds, and soy (oz-eq)	0.36	0.31	−0.09	−30.3	−0.09	−30.3	−0.09	−30.3	−0.09	−30.3
Seafood (oz-eq)	0.57	0	0.08	NA	0.00	NA	0.08	NA	0.08	NA
HEI greens and beans	0 to 5	1.10	−0.31	−28.1	−0.31	−28.1	−0.54	−49.1	−0.11	−9.6
HEI seafood and plant proteins	0 to 5	1.25	−0.07	−5.8	−0.39	−30.9	−0.07	−5.8	−0.07	−5.8
HEI total protein foods	0 to 5	3.90	−0.02	−0.6	−0.12	−3.2	−0.02	−0.6	−0.17	−4.2
HEI overall	0 to 100	66.26	−0.46	−0.7	−0.88	−1.3	−0.73	−1.1	−0.36	−0.5
FP cost		$33.88	+$0.11	+0.3	−$0.34	−1.0	−$0.13	−0.4	+$0.37	+1.1
Average per-participant FP cost		$37.27	+$0.04	+0.1	−$0.13	−0.3	−$0.05	−0.1	+$0.13	+0.4

NOTES: See notes following Table S-22.

Page 812 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-21 Food Package V-A Sensitivity Results: Impact of Changes to Peanut Butter/Legumes/Fish Rotation

FP Nutrients, Food Groups, and Cost	EAR/AI,* 19–30y/31–50y	Current Amount: 1 lb Legumes and 18 oz Peanut Butter (53% Redemption), No Fish	Change from Current (Redemption Rate)
			Revised: −5.3 oz Legumes/mo (53%); −12 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%)		Test 1: −5.3 oz Legumes/mo (53%); −12 oz Peanut Butter/mo (53%); No Fish		Test 2: −5.3 oz Legumes/mo (38%); −12 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%)		Test 3: −5.3 oz Legumes/mo (69%); −12 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%)
			Absolute Change	%	Absolute Change	%	Absolute Change	%	Absolute Change	%
Energy (kcal)	2,625	468	−38.2	−8.2	−40.2	−8.6	−46.9	−10.0	−29.3	−6.3
Protein (g)	71 (RDA)	22.5	−1.2	−5.5	−1.7	−7.4	−1.6	−7.3	−0.8	−3.6
Total fat (g)	ND	13.4	−2.9	−21.7	−2.9	−21.9	−3.4	−25.1	−2.4	−18.1
Carbohydrate (g)	175(RDA)	65.2	−2.4	−3.7	−2.4	−3.7	−3.2	−5.0	−1.6	−2.4
Fiber (g)	28*	4.9	−0.6	−11.7	−0.6	−11.7	−0.8	−16.0	−0.4	−7.4
Added sugar (g)	65.0	4.3	−0.4	−8.3	−0.4	−8.3	−0.4	−9.6	−0.3	−7.0
Calcium (mg)	800	581	−3.8	−0.6	−5.0	−0.9	−5.4	−0.9	−2.1	−0.4
Iron (mg)	22	8.2	−0.2	−2.0	−0.2	−2.3	−0.2	−2.8	−0.1	−1.1
Magnesium (mg)	290/300	114	−12.1	−10.7	−12.7	−11.1	−15.3	−13.4	−8.9	−7.8
Phosphorus (mg)	580	559	−22.5	−4.0	−26.2	−4.7	−29.4	−5.3	−15.5	−2.8
Potassium (mg)	4,700*	1,096	−52.9	−4.8	−57.2	−5.2	−71.6	−6.5	−33.9	−3.1
Sodium (mg)	1,500*	416	−19.3	−4.6	−25.0	−6.0	−23.9	−5.8	−14.6	−3.5
Zinc (mg)	9.5	3.8	−0.2	−4.5	−0.2	−4.9	−0.2	−5.8	−0.1	−3.3
Copper (mg)	0.8	0.26	−0.0	−15.0	−0.0	−15.5	−0.1	−19.8	−0.0	−10.1
Selenium (µg)	49	19.3	+1.4	+7.3	0	0	+1.4	+7.3	+1.4	+7.3

Page 813 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

Vitamin C (mg)	70	50.8	−0.1	−0.2	−0.1	−0.2	−0.1	−0.3	−0.0	−0.1
Thiamin (mg)	1.2	0.54	−0.0	−4.0	−0.0	−4.1	−0.0	−5.5	−0.0	−2.4
Riboflavin (mg)	1.2	1.04	−0.0	−1.2	−0.0	−1.4	−0.0	−1.6	−0.0	−0.8
Niacin (mg)	14	5.80	−0.6	−9.6	−0.8	−13.2	−0.7	−11.8	−0.4	−7.4
Vitamin B6 (mg)	1.6	0.77	−0.0	−3.4	−0.0	−4.2	−0.0	−4.4	−0.0	−2.4
Folate (µg DFE)	520	283	−13.7	−4.9	−13.8	−4.9	−19.2	−6.8	−8.2	−2.9
Choline (mg)	450*	57.4	+0.8	+1.4	0	0	+0.8	+1.4	+0.8	+1.4
Vitamin B12 (µg)	2.2	2.5	+0.1	+2.4	0	0	+0.1	+2.4	+0.1	+2.4
Vitamin A (µg RAE)	550	381	+0.4	+0.1	0	0	+0.4	+0.1	+0.4	+0.1
Vitamin E (mg)	12	2.08	−0.5	−24.5	−0.5	−25.0	−0.6	−28.4	−0.4	−20.5
Vitamin D (IU)	400	168	+2.7	+1.6	0	0	+2.7	+1.6	+2.7	+1.6
Saturated fat (g)	29	6.0	−0.8	−13.7	−0.8	−13.8	−0.8	−13.7	−0.8	−13.7
Total vegetables (c-eq)	3.5	0.30	−0.04	−12.4	−0.04	−12.4	−0.06	−21.7	−0.01	−4.3
Beans (oz-eq)	0.4	0.13	−0.04	−28.8	−0.04	−28.8	−0.06	−50.4	−0.01	−9.9
Total protein (oz-eq)	6.5	0.93	−0.32	−34.8	−0.40	−42.9	−0.32	−34.8	−0.32	−34.8
Nuts, seeds, and soy (oz-eq)	0.7	0.61	−0.40	−65.2	−0.40	−65.2	−0.40	−65.2	−0.40	−65.2
Seafood (oz-eq)	1.4	0.00	+0.08	NA	0.00	NA	+0.08	NA	+0.08	NA
FP cost		$36.68	−$0.64	−1.7	−$1.09	−3.0	−$1.02	−2.8	−$0.25	−0.7
Average per-participant FP cost		$37.27	−$0.06	−0.2	−$0.10	+0.3	−$0.10	+0.3	−$0.02	+0.1

NOTES: See notes following Table S-22.

Page 814 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

TABLE S-22 Food Package II Sensitivity Results: Impact of the Infant Food Vegetable and Fruit CVV Substitute

FP Nutrients and Cost	AI, 6–11 mo	Current Amount	Change from Current (Redemption Rate)
			Revised (65%)		Test 1: 50% of Infant Food as CVV (65%)
			Absolute Change	%	Absolute Change	%
Energy (kcal)		443	+2.2	+0.5	+2.2	+0.5
Protein (g)		9.9	+0.0	+0.4	+0.0	+0.4
Total fat (g)	30	20.3	0	0	0	0
Carbohydrate (g)	95	56.3	+0.5	+0.9	+0.5	+0.9
Fiber (g)	ND	1.97	+0.1	+3.6	+0.1	+3.6
Added sugar (g)	NA	0.36	0	0	0	0
Calcium (mg)	260	420	+0.6	+0.1	+0.6	+0.1
Iron (mg)	6.9 (EAR)	12.5	+0.0	+0.2	+0.0	+0.2
Magnesium (mg)	75	45.0	+0.5	+1.2	+0.5	+1.2
Phosphorus (mg)	275	269	+0.9	+0.3	+0.9	+0.3
Potassium (mg)	700	572	+7.6	+1.3	+7.6	+1.3
Sodium (mg)	370	119	+0.5	+0.4	+0.5	+0.4
Zinc (mg)	2.5 (EAR)	4.07	+0.0	+0.1	+0.0	+0.1
Copper (mg)	0.22	0.37	+0.0	+0.6	+0.0	+0.6
Selenium (µg)	20	12.2	+0.0	+0.1	+0.0	+0.1
Vitamin C (mg)	50	50.8	+0.7	+1.5	+0.7	+1.5
Thiamin (mg)	0.3	0.46	+0.0	+0.2	+0.0	+0.2
Riboflavin (mg)	0.4	0.63	+0.0	+0.4	+0.0	+0.4
Niacin (mg)	4	6.2	+0.0	+0.4	+0.0	+0.4
Vitamin B6 (mg)	0.3	0.22	0	0	0	0
Folate (µg DFE)	80	111	+0.5	+0.4	+0.5	+0.4
Choline (mg)	150	74.0	+0.4	+0.5	+0.4	+0.5
Vitamin B12 (µg)	0.5	1.41	0	0	0	0
Vitamin A (µg RAE)	500	400	+4.4	+1.1	+4.4	+1.1
Vitamin E (mg)	5	5.05	+0.0	+0.4	+0.0	+0.4
Vitamin D (IU)	400	229	0	0	0	0
Saturated fat (g)	NA	8.3	0	0	0	0
FP cost		$51.37	+$3.25	+6.3	−$0.31	−0.6
Average per-participant FP cost		$37.27	+$0.38	+1.0	−$0.04	−0.1

Page 815 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.

NOTES for Tables S-2 through S-22: * = AI value; AI = Adequate Intake; c-eq = cup-equivalents; DFE = dietary folate equivalents; EAR = Estimated Average Requirement; FP = food package; HEI = Healthy Eating Index–2010; IU = international units; oz-eq = oz equivalents; NA = not applicable; ND = not determined; RAE = retinol activity equivalents; WG = whole grain.

Current amounts reflect the foods as currently redeemed. Revised amounts reflect calculated revised redemption rates. Tests apply the calculated revised redemption rates to the changed food category unless noted otherwise. Details on methods used to develop the food package nutrient and cost profiles and to generate redemption rates are available in Appendix R.

Page 816 Cite Bookmark

Suggested Citation: "Appendix S: Sensitivity Tests and Results." National Academies of Sciences, Engineering, and Medicine. 2017. Review of WIC Food Packages: Improving Balance and Choice: Final Report. Washington, DC: The National Academies Press. doi: 10.17226/23655.