WIC Program Grant Levels by State Agency

WIC Food and Nutrition Services and Administration (NSA) grant levels by fiscal year and state agency. Grant levels for the current fiscal year are posted approximately 30 days after an Agriculture appropriations bill has been signed into law and are updated quarterly and at fiscal year-end.

WIC Breastfeeding Data Local Agency Reports

These reports are a compilation of fiscal year breastfeeding performance measurements, based on program participation data of the number of partially and fully breastfed infants for each WIC state and local agency.

Racial/Ethnic Group Enrollment by Categories

WIC racial/ethnic data was collected as part of the WIC Participant and Program Characteristics (PC) 2018, conducted by Insight Policy Research for the Food and Nutrition Service. Data was reported by 90 WIC state agencies based on reports submitted by nearly 1,800 WIC local agencies.

State-Level Estimates of Infants and Children at or Below 185 Percent of Poverty

Attached are estimates of the number of infants and children (ages 1-4) in each state at or below 185 percent of poverty in 2017. The 2017 estimates are provided for use in the WIC funding formula to determine states’ fair shares of WIC food funds.

The following list provides the federal requirements for WIC-eligible foods. USDA requirements for WIC-eligible foods can be found in 7 CFR Part 246.10. WIC state agencies must use these requirements when authorizing foods on the state WIC food list. However, state agencies do not have to authorize all foods that meet WIC-eligibility requirements. Manufacturers interested in learning about the process of getting a food product on a WIC state agency's approved food list can refer to information for manufacturers.

The following WIC-eligible foods must also comply with Food and Drug Administration (FDA) Standards of Identity: infant formula, exempt infant formula, milks, cheese, yogurt, fruit and vegetable juices, shell eggs, canned/frozen fruits and vegetables, whole wheat bread, canned fish, and peanut butter. Standards of Identity define what a given food product is, its name, and the ingredients that must be used, or may be used in the manufacture of the food.

State agencies are required to authorize container sizes that provide the full maximum monthly allowance of foods without exceeding the maximum.

WIC-Eligible Foods

Breakfast Cereal

Types of Cereal

• Ready-to-eat (e.g., corn flakes, bran flakes)
• Instant and regular hot cereals (e.g., oatmeal, grits, cream of wheat)

Requirements

• Must contain a minimum of 28 milligrams of Iron per 100 grams of dry cereal.
• Must contain no more than 21.2 grams of added sugars per 100 grams of dry cereal (i.e., not more than 6 grams of added sugars per dry ounce).
• At least one (75 percent) of the total number of breakfast cereals on a state agency’s authorized food list must have whole grain as the primary ingredient.

Canned Fish

Types of Canned* Fish

• Light tuna, as FDA defines in 21 CFR Part 161.190
• Salmon, as FDA defines in 21 CFR Part 161.170
• Sardines
• Mackerel (only N. Atlantic Scomber scombrus, or Chub Pacific Scomber japonicas)

Requirements**

• May be packed in water or oil.
• Pack may include bones or skin.
• May be regular or lower in sodium content.

* Note: Canned refers to processed food items in cans or other shelf-stable containers, (e.g., jars, pouches).
** Note: State agencies may allow flavorings such as lemon or herbs, or issue only boneless varieties to children.

Cheese

Types of Cheese*

• Pasteurized Processed American
• Brick
• Natural Cheddar
• Colby
• Monterey Jack
• Mozzarella: part skim or whole
• Muenster
• Provolone
• Swiss

* Note: Blends of approved cheeses.

Requirements

• Must conform to FDA Standard of Identity at 21 CFR Part 133.
• Must be domestic cheese made from 100 percent pasteurized milk.
• Cheeses that are labeled low, free, reduced, less or light in sodium, fat or cholesterol are allowed.

Not Allowed

• Cheese foods or spreads.
• Imported cheeses.

Eggs

Types of Eggs/Requirements

• Fresh shell Domestic hen’s eggs*: any size.
• Dried egg mix: must conform to FDA Standard of Identity at 21 CFR Part 160.105.
• Pasteurized liquid whole eggs: must conform to FDA Standard of Identity at 21 CFR Part 160.115.

* Note: Hard boiled eggs may be issued to homeless participants at the state agency’s discretion.

Exempt Infant Formula

Forms of Infant Formula

• Concentrated liquid
• Powdered
• Ready-to-feed (RTF)

Requirements (Medical documentation required for issuance)

• Complies with the definition and requirements for an exempt infant formula in section 412(h) of the Federal Food, Drug and Cosmetic Act (FFDCA) (21 USC 350a(h)) and regulations at 21 CFR Parts 106 and 107.
• Be designed for enteral digestion via an oral or tube feeding.

Fruits & Vegetables Fresh and Processed* (via Cash-Value Benefit)

Types/Requirements of Fruits and Vegetables

Note: States must offer WIC-eligible fresh and at least one other form (canned, frozen, and/or dried) of fruits and vegetables AND must allow organic in any form; state agencies may offer additional forms.

Fruits

• Any variety of fresh (as defined by 21 CFR 101.95) whole or cut fruit without added sugars.
• Any variety of canned fruits (must conform to FDA standard of identity as appropriate (21 CFR part 145)); including applesauce, juice pack or water pack without added sugars, fats, oils, or salt (i.e., sodium). The fruit must be listed as the first ingredient.
• Any variety of frozen fruits without added sugars, fats, oils, or salt (i.e., sodium).
• Any type of dried fruits without added sugars, fats, oils, or salt (i.e., sodium).

Vegetables

• Any variety of fresh (as defined by 21 CFR 101.95) whole or cut vegetable without added sugars, fats, or oils.
• Any variety of canned or frozen vegetables without added sugars, fats, or oils. Vegetable must be listed as the first ingredient. May be regular or lower in sodium. Must conform to FDA Standard of Identity as appropriate (21 CFR part 155).
• Any type of dried vegetable without added sugars, fats, oils, or salt (i.e., sodium).
• Any type of immature beans, peas, or lentils, fresh or in canned forms.
• Any type of frozen beans (immature or mature). Beans purchased with the cash-value benefit may contain added vegetables and fruits, but may not contain added sugars, fats, oils, or meat as purchased. Canned beans, peas, or lentils may be regular or lower in sodium content.
• Fresh herbs, cut at the root or with the root intact.

Notes:

• “Processed” refers to frozen, canned, or dried.
• “Canned” refers to processed food items in cans or other shelf-stable containers (e.g., jars, pouches).
• Small amounts of sugar are added to some foods that are naturally sugar-containing during the canning process to prevent stress resulting in membrane rupture (e.g., sweet peas). This small amount of added sugar is minimal and helps to maintain the quality and structure of the food. To encourage greater variety in food choices in the WIC food packages, canned vegetables that contain a small amount of sugar for processing purposes, such as plain canned sweet peas and corn, are allowed.

Not Allowed

• Spices and dried herbs.
• Seeds.
• Potted plants with vegetables, fruits, or herbs.
• Fresh fruits and/or vegetables packaged with dips, sauces, or glazes.
• Creamed vegetables or vegetables with added sauces.
• Mixed vegetables containing noodles, nuts or sauce packets.
• Vegetable-grain (pasta or rice) mixtures.
• Fruit-nut mixtures.
• Breaded vegetables.
• Fruits and vegetables for purchase on salad bars.
• Peanuts or other nuts.
• Ornamental and decorative fruits and vegetables such as chili peppers on a string; garlic on a string.
• Gourds; painted pumpkins; fruit baskets.
• Decorative blossoms and flowers.
• Foods containing fruits such as blueberry muffins and other baked goods.
• Home-canned and home-preserved fruits and vegetables.

Juice (Women and Children)

Types of Juice

• Any fruit and/or vegetable juice or juice blends (e.g., orange, grapefruit, apple, grape, pineapple, tomato, cran-apple)
• Fresh
• Single strength
• From concentrate
• Frozen
• Canned
• Shelf-stable

Requirements*

• 100% unsweetened pasteurized fruit and/or vegetable juice.
• Fruit juice must conform to FDA Standard Identity at 21 CFR Part 146.
• Vegetable juice must conform to FDA Standard of Identity at 21 CFR Part 156.
• Must contain a minimum of 30 milligrams of Vitamin C per 100 milliliters of juice, or 72 milligrams of vitamin C per 8-fluid ounces.
• Vegetable juice may be regular or lower in sodium.

* Note: At the state agency's option, juice fortified with other nutrients may be allowed.

Not Allowed

• Fruit drinks
• Fruit-flavored aides
• Sodas
• Other beverages that are not 100% juice

Infant Cereal

Types of Cereal

• Any plain, dry infant cereal (e.g., rice, barley, mixed grain)

Requirements

• Minimum of 45 milligrams of Iron per 100 grams of dry cereal.

Not Allowed

• Infant cereal with added infant formula, milk, fruit, or other non-cereal ingredients.

Infant Food Meat

Types/Requirements of Infant Meat

• Any variety of commercial infant food meat or poultry, as a single major ingredient, with added broth or gravy. Texture may range from pureed through diced.

Not Allowed

• Added sugars or salt (e.g., sodium).
• Infant food combinations (e.g., meat and vegetables) or dinners (e.g., spaghetti and meatballs).

Infant Food Fruits & Vegetables

Types/Requirements of Infant Fruits and Vegetables

• Any variety of single ingredient commercial infant food fruit without added sugars, starches, or salt (e.g., sodium). Texture may range from strained through diced. The fruit must be listed as the first ingredient.
• Any variety of single ingredient commercial infant food vegetables without added sugars, starches, or salt (e.g., sodium). Texture may range from strained through diced. The vegetable must be listed as the first ingredient.
• Combinations of single ingredients (e.g., peas-carrots and apple-banana) are allowed.

Not Allowed

• Mixtures with cereal or infant food desserts (e.g., peach cobbler).

Infant Formula

Forms of Infant Formula

• Concentrated liquid
• Powdered
• Ready-to-feed (RTF)

Requirements

• Complies with the definition in section 201(z) of the Federal Food, Drug and Cosmetic Act (FFDCA) (21 USC 321(z)) and meets the requirements for an infant formula under section 412 of the FFDCA (21 USC 350a) and regulations at 21 CFR Parts 106 and 107.
• Nutritionally complete infant formula not requiring the addition of any ingredients other than water prior to being served in a liquid state.
• Be designed for enteral digestion via an oral or tube feeding.
• Provide at least 10 mg iron per liter (at least 1.5 mg iron/100 kilocalories) at standard dilution.
• Provide at least 67 kilocalories per 100 milliliters (approximately 20 kilocalories per fluid ounce) at standard dilution.

Mature Legumes (Dried and Canned Beans and Peas)

Types of Mature Legumes

Any type of mature dry and canned* beans, peas, or lentils. Examples include but are not limited to black beans, black-eyed peas, garbanzo beans (chickpeas), great northern beans, white beans (navy and pea beans), kidney beans, mature lima beans ("butter beans"), fava and mung beans, pinto beans, soybeans/edamame, split peas, lentils, and refried beans. Baked beans are only authorized for participants with limited cooking facilities.

*Note: "Canned" refers to processed food items in cans or other shelf-stable containers, (e.g., jars, pouches).

Not Allowed

• Added sugars**, fats, oils or meat, fruit, or vegetables as purchased.
• Canned legumes may be regular or lower in sodium.
• Soups
• Immature varieties of legumes, such as those used in canned green peas, green beans, snap beans, yellow beans, and wax beans.
• Baked beans with meat (e.g., beans and franks).

**Note: Small amounts of sugar are added to some canned foods that are naturally sugar-containing during the canning process to prevent stress resulting in membrane rupture (e.g., kidney beans). This small amount of added sugar is minimal and helps to maintain the quality and structure of the food. To encourage greater variety in food choices in the WIC food packages, canned legumes that contain a small amount of sugar for processing purposes, such as plain canned kidney beans, are allowed. Backed beans may have added sugars.

Milk

Types of Cow’s Milk

• Whole, reduced fat, low-fat, or nonfat
• Cultured milk
• Evaporated
• Dry
• Lactose-reduced and lactose-free milk
• Acidified milk
• Shelf stable

Requirements

• Must be unflavored.
• Must conform to FDA Standards of Identity at 21 CFR Part 131.110, 21 CFR Part 131.111, 21 CFR Part 131.112, 21 CFR Part 131.127, 21 CFR Part 131.130 or 21 CFR Part 131.147.
• Must be pasteurized.
• Must contain 400 International Units of vitamin D per quart (100 IU per cup).
• Must contain 2000 International Units of vitamin A per quart (500 IU per cup).

Notes

1. State agencies may choose to authorize goat’s milk as a substitute for cow’s milk. WIC-authorized goat’s milk must meet the same requirements as cow’s milk.
2. Vitamin A is naturally found in the fat portion of milk, which is removed (all or partially) during the production of reduced-fat, low-fat, and fat-free milks. For this reason, vitamin A fortification is required for these milks, but not whole milk. The nutrient requirement pertains to all authorized milks; for dried milk (i.e. powdered) and evaporated milk, vitamin requirements are per reconstituted quart.

Nut and Seed Butters

Types of Nut and Seed Butter

• Creamy or chunky; regular or reduced fat; salted or unsalted.

Requirements

• Must provide comparable nutritive value to peanut butter (i.e., protein and iron).

Not Allowed

• Added marshmallows, honey, jelly, chocolate, or similar ingredients.

Peanut Butter

Types of Peanut Butter

• Creamy or chunky; regular or reduced fat; salted or unsalted.

Requirements

• Must conform to FDA Standard of Identity at 21 CFR Part 164.150.

Not Allowed

• Peanut spreads.
• Peanut butter with added jelly, honey, chocolate, marshmallow, or similar ingredients.

Plant-Based Cheese Alternatives

Requirements

• Must contain a minimum of 250 milligrams of calcium and 6.5 grams of protein per 1.5 ounces.

Not Allowed

• Plant-based curd cheeses.

Plant-Based Milk Alternatives

Requirements

• Must be fortified to meet the following nutrient levels per cup: 276 mg calcium, 8 g protein, 500 IU vitamin A, 100 IU vitamin D per, 24 mg magnesium, 222 mg phosphorus, 349 mg potassium, 0.44 mg riboflavin, and 1.1 mcg vitamin B12, in accordance with FDA fortification guidelines.
• Must contain no more than 10 grams of added sugars per cup.
• May be flavored or unflavored.

Plant-Based Yogurt Alternatives

Requirements

• Must contain no more than 16 grams of added sugars and a minimum of 250 milligrams of calcium, 6.5 grams of protein, and 106 IU (2.67 micrograms) of vitamin D per 8 ounces.
• May be plain or favored.

Not Allowed

• Plant-based yogurts sold with accompanying mix-in ingredients such as granola, candy pieces, honey, nuts, and similar ingredients are not authorized.
• Drinkable yogurts.

Tofu

Requirements

• Must contain a minimum of 100 milligrams of calcium per 100 grams of tofu.

Not Allowed

• Added fats, sugars, oils or sodium.

Whole Wheat Bread, Whole Grain Bread, and Other Whole Grains

Types of Whole Wheat Bread, Whole Grain Bread, and Other Whole Grains

• Whole wheat brad, buns, and rolls.
• Whole grain bread, buns, and rolls.
• Whole grain options (may be instant-, quick-, or regular-cooking): brown rice, wild rice, quinoa, bulgur, oats, and whole-grain barley, millet, triticale, amaranth, cornmeal (including blue), corn masa flour, whole wheat macaroni (pasta) products, whole wheat bread products (i.e., pita, English muffin, bagels, naan), soft corn or whole wheat tortillas, buckwheat, teff, kamut, or sorghum, wheat berries, and other intact whole grains (e.g., red rice, black rice, freekeh, spelt, farro, etc.).

Requirements

• Whole wheat bread, buns, and rolls must conform to FDA Standards of Identity at 21 CFR Part 136.180. "Whole wheat flour" and/or "bromated whole wheat flour" must be the only flours listed in the ingredients list.
• Whole grain breads, bun, and rolls must conform to FDA Standards of Identity at 21 CFR Part 136.110 AND must contain at least 50% whole grains with the remaining grans being either enriched or whole grains.
• Whole wheat macaroni (pasta) products must conform to the applicable FDA Standards of Identity at 21 CFR 139.138 and have no added sugars, fats, oils, or salt (i.e., sodium). "Whole wheat flour" and/or "whole durum wheat flour" must be the only flours listed in the ingredient list. Other shapes and sizes that otherwise meet the FDA Standards of Identity for whole wheat pasta products, and have no added sugars, fats, oils, or salt (i.e., sodium) are also authorized (e.g., whole wheat rotini and whole wheat penne).
• Corn tortillas made from ground masa flour (corn flour) using traditional processing methods are allowed. Examples of primary ingredients meeting the WIC-eligibility criteria include whole corn, corn (masa), whole ground corn, corn masa flour, masa harina, and white corn flour.

Not Allowed

• Whole grain options may not contain added fats, sugars, oils, or sodium.

WIC-Eligible Nutritionals

Forms of Nutritionals

• Concentrated liquid
• Powdered
• Ready-to-feed (RTF) or ready-to use (RTU)

Requirements (Medical documentation required for issuance)

• Intended for use as an oral feeding and may not be a conventional food; formulas administered through a nasogastric tube may be substituted.
• Must serve the purpose of a food, meal or diet (may be nutritionally complete or incomplete) and provide a source of calories and one or more nutrients.

Not Allowed

• Formulas used solely for the purpose of enhancing nutrient intake or managing body weight addressing picky eaters or used for a condition other than a qualifying condition (e.g., vitamin pills, weight control products).
• Medicines or drugs.
• Hyperalimentation feedings (nourishment administered through a vein).
• Enzymes, herbs, or botanicals.
• Oral rehydration fluids or electrolyte solutions.
• Flavoring or thickening agents.
• Feeding utensils or devices (e.g., feeding tubes, bags, pumps) designed to administer a WIC-eligible formula.
• Sports or breakfast drinks.

Yogurt

Requirements

• Must be pasteurized and conform to FDA Standard of Identity at 21 CFR 131.200.
• Must contain no more than 16 g of added sugars and a minimum of 106 IU (2.67 micrograms) of vitamin D per 1 cup yogurt.
• May be plain or flavored.
• Yogurts fortified with vitamin A and other nutrients are allowed at the state agency's option.

Not Allowed

• Yogurts sold with accompanying mix-in ingredients such as granola, candy pieces, honey, nuts, and similar ingredients.
• Drinkable yogurts.

The purpose of this memo is to transmit national target areas and procedures for the Supplemental Nutrition Assistance Program (SNAP) Management Evaluations (MEs) for fiscal year (FY) 2019. The Food and Nutrition Service (FNS) national office (NO), in collaboration with FNS regional offices (ROs), has identified 3 national target areas and 8 at-risk program areas where resources should be directed for FY 2019.

FY 2019 State Target Areas are:

1. Recipient Integrity Module 2: Data Matching and Card Replacement;
2. Able-Bodied Adults Without Dependents (ABAWD) tracking and policy compliance for counties/project areas transitioning-off of statewide time limit waivers in FY 2019;
3. Employment and Training (E&T) Program Review - in states that operate a mandatory E&T program; and
4. SNAP-Ed.

Recipient Integrity Module 2: Data Matching and Card Replacement Target Area Guidance

Each state shall assess their compliance with federal data matching requirements using the appropriate sections in the SNAP Recipient Integrity Module 2 review guide. After completing the assessment, the state must submit the results of the review and an attestation that they are in compliance to their RO. At a minimum, results submitted to FNS should clearly identify the geographic area of the state reviewed, the number of cases reviewed, any deficiencies found, and corrective actions the state is taking to address any issues.

FY 2019 State At-Risk Areas:

States have the flexibility to review other areas on an at-risk basis. In determining risk, the state agency should take into consideration the time elapsed since an area has been reviewed, deficiencies identified at that time, and any recent changes to the program area.

The FY 2019 state at-risk review areas are:

1. ABAWDs;
2. E&T in counties/project areas that have budgets in excess of $5 million or in states that receive ABAWD pledge funds;
3. EBT Administrative Terminal System Security;
4. Recipient Claims Management/Treasury Offset Program; and
5. Recipient Integrity.

State Procedures:

In accordance with Federal Regulations at 7 CFR 275.8 and 275.5(b)(1), states must conduct MEs for the state target areas, defined above, in accordance with the following schedule or on a more frequent basis if there is an identified risk.

• In large project areas every year;
• In medium areas every 2 years; and
• In small project areas every 3 years.

Normally, state agencies are required, per 7 CFR 275.20, to develop and submit their ME review schedule for the upcoming FY to their FNS RO by Aug. 1, 2018. However, due to the delay in releasing the FY 2019 state target memo, state agencies will be given until Aug. 17, 2018, to submit their FY 2019 review schedules to their FNS RO. The state may submit a schedule that covers a 3 year review cycle and provide updates to FNS annually. When conducting reviews, state agencies are encouraged to utilize FNS review guides provided by the RO.

In FY 2019, state agencies are expected to dedicate resources to implementing actionable steps that will minimize the likelihood of recurrence for all open findings and other areas of non-compliance identified by FNS, GAO and through the state’s Performance Reporting System per 7 CFR 275 – Subpart E – Corrective Action. FNS ROs are available to provide technical assistance and support.

We appreciate the effort made by you, your staff, and your state agency partners to ensure the integrity of and improved access to SNAP. If you have any questions or require assistance, please contact your RO.

Jessica Shahin
Associate Administrator
Supplemental Nutrition Assistance Program