January 17, 2017 WIC Update

SUBJECT 1: WIC Certification ME Reminder
SUBEJCT 2: Online Hemocue Training


SUBJECT 1: WIC Certification ME Reminder. In the November 7, 2016 WIC Updates, there was an article on the requirement for all local agency staff that are involved in the certification process to view the webinar by February 17, 2017.
This is a friendly reminder for staff that have not yet viewed it to do so by February 17.
Thanks to all that have already viewed it!
If you have questions, please contact your Technical Assistance (TA) team.

SUBJECT 2: Online Hemocue Training. A 10-minute online Hemocue training is now available on the WIC Professional Development Training page.

The web training does not replace training provided by the Hemocue trainer, however, it can be used as a refresher, as a corrective action plan, viewed prior to training, or on an as-needed basis. A link to instructions for navigating through the training and printing a certificate is included on the page. Contact your assigned District Nutritionist with questions.

SUBJECT 3: CEU Corner.
Tossed Treasures: America’s Wasted Food Problem, and How Dietetic Professionals Can Help
This live webinar will be held on January 19th from 1:00-2:00 pm by presenters Chris Vogliano and Alice Henneman. It is sponsored by the Academy of Nutrition and Dietetics Foundation’s Future of Food Initiative through an educational grant from National Dairy Council. Only Academy of Nutrition and Dietetics members may view. Attendees will leave this webinar with a new appreciation for food waste and its worldwide implications. Examples will be shared of how large and small institutions are preventing food waste. Attendees will also gain practical tips for sharing with consumers about how families can waste less food. More information about the webinar can be found online.

What’s In Our Food? The Science and Safety of Food Additives
Planned in collaboration with the Institute of Food Technologists (IFT) for Academy of Nutrition and Dietetics members only, this live webinar will be held on February 7th from 1:00-2:00pm. Webinar participants will learn about the functions of food additives, the science behind them, and the specific functions of several additives. The risks and benefits of several food additives will also be presented by speakers Roger Clemens and Amy Myrdal Miller. Attendees will gain confidence in better explaining the contents of their food to consumers and learn about credible resources of additional information. More information about the webinar can be found online.