July 11, 2016 WIC Update

SUBJECT 1: Revised HemoCue Analyzer Cleaning Procedure
SUBJECT 2: Translated WIC Approved Food List


SUBJECT 1: Revised HemoCue Analyzer Cleaning Procedure. The Biochemical section in the Health and Nutrition Assessment Handbook (HNAH) has been updated to include revised information on the HemoCue equipment cleaning process. The exterior of the HemoCue analyzer and cuvette holder should be cleaned with a 70% ethanol solution. This change is due to revised guidance from HemoCue to ensure that all equipment coming in contact with blood is handled according to universal precautions and good laboratory practice. If your agency has any questions regarding your HemoCue equipment, please contact your district nutritionist and not the company.

SUBJECT 2: Translated WIC Approved Food List. The WIC approved food list is available in various languages (Arabic, Bosnian, Burmese, Chinese, Farsi, French, Hmong, Hindi, Korean, Nepali, Romanian, Russian, Somali, Spanish, Ukrainian, Urdu and Vietnamese) through the WIC Food Website. Please download and utilize them as needed. If you have any questions, please contact Takako Tagami at Takako.Tagami@health.mo.gov

SUBJECT 3: CEU Corner.

  • From Potato Chips to Mini Meals: Optimizing Nutrient Quality of Snacks
    This pre-recorded webinar presented by Dr. Keith Ayoob, EdD, RD and Kathryn Hoy, MFN, RD, CDN outlines reality-based solutions to help health professionals teach and motivate their clients to use snacking as an opportunity to fill nutrient gaps, optimize health and achieve their nutrition goals. The behavior economics model will be applied to improve the healthfulness of snacks and to keep energy and blood sugar levels constant throughout the day. The webinar is sponsored by Dairy Council of California and Society for Nutrition Education and Behavior.
  • The Happy Healthy Kitchen: Creating Delicious Meals to Support Dietary Advice
    Research on the most common shortfall nutrients will be reviewed and matched with practical meal pattern ideas to help fill in the gaps during this pre-recorded webinar sponsored by Today’s Dietitian and presented by Carolyn O’Neil, MS, RDN, LD. Recipe ideas to help decrease consumption of salt, saturated fat and added sugars will also be addressed in line with the 2015 U.S. Dietary Guidelines.
  • Towards a Sustainable Food Supply: Myths and Realities
    This pre-recorded webinar sponsored by ConAgra Foods and presented by Jack A. Bobo, JD, MS outlines global challenges that impact sustainable food production; identifies global trends in food trade and consumer behavior that impact policy choices; describes tradeoffs between locally sustainable and globally sustainable food production; and illustrates cognitive behaviors that impact consumer choices in food.