January 30, 2017 WIC Update

SUBJECT 1: Changes to ER# 3.02900 and WIC-10 - Important Information
SUBEJCT 2: WIC Participant’s Rights and Responsibilities (WIC-10) - Effective February 6, 2017
SUBJECT 3: Milk Calculator


SUBJECT 1: Changes to ER# 3.02900 and WIC-10 - Important Information. Changes have been made to ER# 3.02900, Transfer of Certification and Verification of Certification (VOC) and to the Rights and Responsibilities (WIC-10) form. The changes will go into effect on February 6, 2017. The VOC policy will be posted on the WOM site on February 6. The highlights of the changes follow:

An English versiLon of the revised Rights and Responsibilities form, and the VOC are attached.
If you have questions, please contact your Technical Assistance (TA) staff.

SUBJECT 2: WIC Participant’s Rights and Responsibilities (WIC-10) - Effective February 6, 2017. The table below shows a schedule for the WIC-10 forms:



WIC-10 in Spanish

Released through February 27, 2017 WIC Update

  • aminated WIC-10 (Bilingual)
  • Printed WIC-10 Back-up form (Bilingual)

Shipped to all LAs by March 31, 2017

WIC-10 in 16 languages

Posted on the WIC website by March 31, 2017

If you have any questions, please contact Takako Tagami at Takako.Tagami@health.mo.gov

SUBJECT 3: Milk Calculator. Local agencies have asked why there are times in MOWINS when there is “0.25” remaining under Milk Products [quarts] in the milk calculator (see example below):

milk products [quarts]

This will only happen when there is a substitution of one (1) pound of cheese and one (1) can of evaporated milk for one (1) gallon of milk. This is due to the fact the evaporated milk is only available in 12 oz. cans. There is no milk equivalent for the remaining amount and no additional amount can be given. When one (1) pound of cheese and one (1) 32 oz. container of yogurt, or one (1) pound of cheese and one (1) quart of milk is substituted for one (1) gallon of milk there will be “0.00” remaining in the milk calculator. For more information see the Guidelines for Issuing Milk and Milk Substitutes or contact your district nutritionist.

SUBJECT 4: CEU Corner.
Steps to Eating the Mediterranean Way: Changing Your Protein
As you know, the Mediterranean-style eating pattern has been shown to promote health and decrease risk of many chronic diseases. Eating the Mediterranean way is not only healthy, it is delicious and satisfying. Eating more beans is a great way to get plant protein and decrease meat consumption. They are inexpensive, versatile, add variety, and taste great. So why then are we not eating more beans? You guessed it - gas. In this recorded webinar, Dr. Carolyn Dunn, Professor and Nutrition Specialist at NC State University will discuss some ways to decrease the gas but keep the beans.

Evidence-Based Nutrition: The Problem of Proof
Action to define requirements for nutrients and dietary bioactive components or to recommend dietary guidelines to promote health and/or reduce the risk of chronic disease cannot be based on a single research approach and should be taken at a level of confidence that is different from that needed in the evaluation of drug efficacy and safety in the treatment of disease. This webinar will provide an overview of the common research strategies with relevant and practical skills for interpreting data and evidence-based recommendations to patients and clients. This complementary recorded webinar is brought to you through the support of Nature Made and presented by Jeffrey Blumberg, Professor at the Friedman School of Nutrition Science and Policy.

WIC 10 - Effective 2/6/17
WOM ER #3.02900