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

FP Nutrients, Food Groups, and CostEAR/AI* 19–30y/31–50yCurrent Amount (56% Redemption): 24 qt, Additional SubstitutionsChange from Current (Redemption Rate)
Revised: −8 qt (68%), Additional SubstitutionsTest 1: −12 qt (77%), Additional SubstitutionsTest 2: −8 qt (65%), No Yogurt or Cheese Substitutes for Milk (Only Fluid Milk)
Absolute Change%Absolute Change%Absolute Change%
Energy (kcal)2,492559−30.1−5.4−51.9−9.3−43.7−7.8
Protein (g)71 (RDA)32−2.5−8.0−4.4−13.9−2.9−9.2
Total Fat (g)ND19−1.1−5.6−1.4−7.1−2.8−14.7
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)65.03.9+0.6+16.1+0.8+19.7−0.4−11.2
Calcium (mg)800717−92.0−12.8−162.7−22.7−93.5−13.0
Iron (mg)6.58.8−0.0−0.4−0.1−0.8−0.0−0.5
Magnesium (mg)255/265125−9.5−7.6−17.8−14.3−4.8−3.8
Phosphorus (mg)580698−69.4−9.9−125.4−18.0−62.6−9.0
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)10.44.6−0.3−5.7−0.5−10.1−0.4−8.9
Copper (mg)10.29−0.0−2.9−0.0−5.3−0.0−1.7
Selenium (µg)5941.4−1.6−3.9−2.8−6.7−2.5−6.1
Vitamin C (mg)10050.9−0.7−1.3−1.3−2.5−0.1−0.3
Thiamin (mg)1.20.56−0.0−4.7−0.1−9.1−0.0−1.5
Riboflavin (mg)1.31.2−0.1−9.9−0.2−18.5−0.1−5.5
Niacin (mg)137.8−0.1−0.8−0.1−1.5−0.0−0.3
Vitamin B6 (mg)1.70.87−0.0−3.6−0.1−6.7−0.0−1.6
Folate (µg DFE)450293−2.9−1.0−5.7−1.9−3.2−1.1
Choline (mg)550*113000000
Vitamin B12 (µg)2.43.4−0.3−7.4−0.5−14.0−0.2−4.8
Vitamin A (µg RAE)900456−49.8−10.9−85.3−18.7−28.8−6.3
Vitamin E (mg)162.4−0.0−0.2−0.0−0.1−0.0−1.8
Vitamin D (IU)400223−32.2−14.4−58.1−26.1−4.5−2.0
Saturated fat (g)297.8−0.6−8.3−0.8−10.6−1.7−21.7
Total dairy (c-eq)32.0−0.6−28.7−0.8−39.4−0.6−42.7
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.

From: Appendix S, Sensitivity Tests and Results

Cover of Review of WIC Food Packages
Review of WIC Food Packages: Improving Balance and Choice: Final Report.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review WIC Food Packages.
Washington (DC): National Academies Press (US); 2017 May 1.
Copyright 2017 by the National Academy of Sciences. All rights reserved.

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