Juice | Apple juice: 59% Orange juice: 11% Grape juice: 30%
| Wyoming and Massachusetts redemption data, 2015 | Apple juice, prepared from frozen concentrate, added vitamin C | 09411 |
Orange juice, prepared from frozen concentrate | 09215 |
Assumes women and children consume the same types of juice | Grape juice, canned or bottled, added vitamin C | 09130 |
Milk and milk alternativesb |
Mozzarella: 24% Natural cheddar: 34% Colby: 18% American: 24%
| Average of Texas, Wyoming, and Massachusetts redemption data, 2015 | Nonfat milk | 01086 |
1% milk | 01083 |
Whole milk | 01077 |
Soy milk | 16139 |
Lactose-free milk, 1% | N/A* |
Weighted low-fat yogurt:
| Average of Texas and Massachusetts redemption data, 2015 | Tofu | 16426 |
Yogurt, plain, low fat | 01117 |
Yogurt, vanilla, low fat | 01119 |
Weighted whole milk yogurt:
| Average of Texas and Massachusetts redemption data, 2015 | Yogurt, plain, whole milk | 01116 |
Yogurt, fruit, whole milk | N/A* |
Cheese, mozzarella | 01028 |
Cheese, natural cheddar | 01009 |
Cheese, Colby | 01011 |
Weighted whole milk:
Whole milk: 98% Lactose-free milk: 1%
| Average of Texas redemption data July–August 2015 and Wyoming redemption data May 2015 | *Used Supertracker for items not found in the NDB (lactose-free milk, fruited whole milk yogurt) |
Soymilk: 1% weighted low-fat milk: 1% milk: 93% Nonfat milk: 4% Soymilk: 1%
Lactose-free milk: 1% Children receiving IV-A: 30.4% Children receiving IV-B: 69.6%
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Current FP IV-A (children 1 to <2 years receiving whole milk), per 16 qt:
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Current food packages: Assumed max substitution of yogurt and cheese (1 qt of yogurt for 1 qt of milk; 1 lb of cheese for 3 qt of milk or 2 lb of cheese for 6 qt of milk in baseline FP VII). This is a conservative estimate; no data are available on substitution rate Revised food packages: Assumed max substitution of yogurt and cheese. In the revised package, an additional quart of yogurt may substitute for 1 qt of milk while maintaining the milk substitution limit, presenting additional max substitution scenarios. All scenarios and weighting are described Revised FP IV-A: Given the high redemption rate and public feedback received about whole milk, the committee made the assumption that substitution of 2 qt of yogurt may not be a likely scenario for food package IV-A. The substitution scheme used in the weighting, therefore, only represents the cheese and yogurt pattern. This is the higher price substitution scenario, so cost differences for this food package are most likely conservative
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Revised FP IV-A, per 12 qt:
8 qt weighted whole milk 1 lb cheese 1 qt whole milk yogurt
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Current FP IV-B (children 2 to <5 years receiving low-fat milk), per 16 qt:
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Revised FP IV-B, per 14 qt (50%):
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Current FP V, per 22 qt:
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Revised FP V and VI, per 16 qt (50%):
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Current FP VI, per 16 qt: Current FP VII, per 24 qt: Revised FP VII, per 16 qt (33.33%): 12 qt weighted low-fat milk 1 lb cheese 1 qt low-fat yogurt OR (33.33%): 14 qt weighted low-fat milk 0 lb cheese 2 qt low-fat yogurt OR (33.33%): 10 qt weighted low-fat milk 2 lb cheese 0 qt low-fat yogurt
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Breakfast cereal |
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| Honey Bunches of Oats, Almonds | 42240 |
Cheerios | 08013 |
Corn Flakes | 08020 |
Frosted Mini-Wheats | 08319 |
Kix | 08048 |
Life | 08049 |
Rice Krispies | 08065 |
Dora the Explorer | 08582 |
Cheese | Mozzarella: 24% Natural cheddar: 34% Colby: 18% American: 24%
| Average of Massachusetts, Texas, and Wyoming redemption data, 2015 | Mozzarella | 01028 |
Natural cheddar | 01009 |
Colby | 01011 |
American | 01042 |
Eggs | Large eggs | | Large eggs | 01123 |
Whole wheat bread and alternatives |
Whole wheat bread: 76% Corn tortillas: 19% Instant oatmeal: 6%
| Average of Chickasaw Nation, Texas, and Wyoming redemption data, 2015 | Whole wheat bread | 18075 |
Corn tortillas | 18363 |
Instant oatmeal, fortified | 08122 |
Note on folic acid in corn tortillas: A new federal rule (21 C.F.R. part 172) established on April 15, 2016, allows folic acid to be added to corn masa flour at a level not to exceed 0.7 milligrams of folic acid per pound of corn masa flour. The folic acid content in the nutrient profile for corn masa flour was thus recalculated from the value in the standard reference database assuming a corn tortilla recipe of 2 cups of masa per 1.5 cups of water. Assumes no loss of folic acid during cooking | | |
Canned fish | Tuna: 85% | Average of Massachusetts, Texas, and Wyoming redemption data, 2015 | Tuna, light in water Salmon, pink | 15121 |
Salmon: 15% | 15084 |
Legumes and peanut butter | Current: legumes and peanut butter weighting:
Legumes: 50% Peanut butter: 50%
| Specifically for FP IV and VI in which legumes OR peanut butter may be prescribed | Pinto beans, dry | 16042 |
Black beans, dry | 16014 |
Pinto beans, canned | 16146 |
Black beans, canned | 16316 |
Peanut butter | 16098 |
Revised: legumes and peanut butter weighting:
Legumes: 67% Peanut butter: 33%
| Weighted mean of peanut butter and legumes used for FP V, VI, and VII (participants receive a 3-month rotation of legumes, legumes, peanut butter) Unweighted mean of peanut butter and legumes used for FP IV (participants receive a 3-month rotation of legumes, peanut butter, nothing) | | |
Current: canned versus dry beans weighting: Revised: canned versus dry weighting: 5% shift of dry to canned due to recommendation that states allow more canned options Bean type weighting: Pinto beans: 75% Black beans: 25%
| FNS redemption data |
Naturally occurring sugars per 18 oz peanuts subtracted from peanut butter to obtain added sugars: 21.3 g |
Fruits | Apples: 16% Bananas: 25% Watermelon: 8% Oranges: 9% Strawberries: 23% Grapes: 19%
| Average of Texas redemption data July–August 2015, Wyoming redemption data May 2015, and Massachusetts redemption data June 2016. Assumes all fresh (no data available to determine percent of processed fruits redeemed). | Apples | 09003 |
Bananas | 09040 |
Watermelon | 09326 |
Oranges | 09200 |
Strawberries | 09316 |
Grapes | 09131 |
Vegetables |
Tomatoes: 31% Potatoes: 18% Avocados: 19% Peppers: 20% Lettuce: 12%
| Average of Texas redemption data July–August 2015, Wyoming redemption data May 2015, and Massachusetts redemption data June 2016. Assumes all fresh (no data available to determine percent of processed vegetables redeemed) | Tomatoes | 11529 |
Potatoes | 11354 |
Avocados | 09037 |
Peppers | 11333 |
Lettuce | 11253 |
No potato data in Wyoming; assumed to equal Texas % potato redemption |
Fruit and vegetable composite (CVV) | Vegetable: 33% Fruit: 67% | Texas WIC redemption, January 2016, Wyoming redemption data May 2015 | | |