1. New Evidence of WIC’s Impact on Local Economies and Healthy Food Access November 18, 2011 Stacy Gleason, MPH

2. 2 Size and Magnitude of WIC ▲ WIC is a central component of the Nation’s food and nutrition assistance programs. ▲ In 2007, Federal expenditures reached $5.5 billion, which is almost 10 percent of total Federal Government expenditures for food and nutrition assistance. ▲ WIC is the third largest food assistance program—trailing on the SNAP program and the National School Lunch Program. Source: K. Hanson, V. Oliveira. Economic Linkages Between the WIC Program and the Farm Sector. Economic Brief Number 12. March 2009.

3. 3 Foods Offered Through WIC ▲ WIC food packages now include combinations of the following foods:* Source: K. Hanson, V. Oliveira. Economic Linkages Between the WIC Program and the Farm Sector. Economic Brief Number 12. March 2009. –Milk –Infant formula –Breakfast cereal –Fruits and vegetables –Fruit and/or vegetable juice –Cheese –Baby food –Whole grain bread –Beans –Eggs –Peanut butter –Soy beverages –Rice –Canned fish –Tofu

4. 4 Findings from Recent Studies ▲ At a recent WIC Food Package Symposium, four researchers presented results from evaluations that describe changes in food retail stores and community environments following the WIC food package changes. ▲ The Symposium was sponsored by Altarum Institute and several national partners, including the National WIC Association, Healthy Eating Research (RWJF), and the Association of State and Territorial Public Health Nutrition Directors. ▲ Studies were conducted across six different states and all share promising news about the impact of the revised WIC food packages on local access to healthy foods.

5. 5 Findings from Recent Studies ▲ Increased availability post-implementation of: o Low-fat milk, brown rice, 100% juice, and varieties of fruits and vegetables in two Philadelphia neighborhoods. [presented by: J.McLaughlin, Upenn] o Healthy foods and variety of whole grains, fruits, and vegetables was greater among WIC-authorized stores in CT compared to non-WIC stores. [presented by: T.Andreyeva, Yale] o Several types of fruits and vegetables in Illinois, such as commonly consumed fresh varieties and varieties preferred by African Americans (e.g., collards). [Presented by: A.Odoms-Young, Univ. Ill] o Low-fat milk (NH and WI) and all types of whole grains and fruits and vegetables (NH, WI, PA). [Presented by: S.Gleason, Altarum]

6. 6 Additional Resources ▲ Link to the Symposium website: http://www.altarum.org/publications- resources-health-systems-research/WIC-Food-Package-Symposium.http://www.altarum.org/publications- resources-health-systems-research/WIC-Food-Package-Symposium ▲ Policy brief highlighting the study findings: http://www.calwic.org/storage/5-WIC-Policy-Brief-FINAL_2.pdf. http://www.calwic.org/storage/5-WIC-Policy-Brief-FINAL_2.pdf ▲ Publications and reports on study findings: –http://www.altarum.org/files/pub_resources/FourStateWICFoodPackageEvaluati on-Full%20Report-20May11.pdfhttp://www.altarum.org/files/pub_resources/FourStateWICFoodPackageEvaluati on-Full%20Report-20May11.pdf –Andreyeva T, Middleton AE, Long MW, Luedicke J, Schwartz MB. Food retailer practices, attitudes and beliefs about the supply of healthy foods. Public Health Nutrition. 2011 Jun;14(6):1024-1031.Food retailer practices, attitudes and beliefs about the supply of healthy foods –Andreyeva T, Luedicke J, Middleton AE, Long MW, Schwartz MB. Changes in access to healthy foods after implementation of the WIC food package revisions. Food Assistance & Nutrition Research Program, USDA, ERS. 2011 April:12-Jan.Changes in access to healthy foods after implementation of the WIC food package revisions