This is summarized WIC program data, collected and compiled by the USDA Food and Nutrition Service.
This report, the first of three, addresses the first objective of the study, which is to explore the characteristics and experiences of WIC participants. Contractor: ICF Macro This research was […]
The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) distributes Federal grants to State agencies for providing supplemental foods, nutrition education including breastfeeding promotion and support, and health […]
This study is part of a larger FNS effort to ensure WIC program integrity and to comply with the Improper Payments Information Act of 2002 (IPIA) (Public Law 107-300), which […]
This report uses data from the National Health and Nutrition Examination Survey to provide a comprehensive picture of the nutrient intakes, food choices, and diet quality of young children who […]
This biennial census provides detailed information on the demographic characteristics, economic circumstances and health conditions of WIC clients, along with information on the operational characteristics of State and local WIC agencies. The data are used for policy development, budget projections and regulatory impact analyses. Information about WIC participation characteristics has been prepared biennially since 1992 from administrative records provided by State agencies.
This study will collect information and data to identify competitive pricing strategies and vendor peer group systems, both current and ideal, that are effective at cost containment and that can be applied and potentially implemented in all States.
In a joint project with the USDA Economic Research Service, CARRA has been integrating data from state government agencies with existing Census Bureau data to evaluate and enhance public assistance programs. In 2014, CARRA and the National WIC Association began discussions to conduct similar research for state WIC agencies. By linking WIC administrative records with individual-level data from the American Community Survey, CARRA is able to identify the population in a state that is modeled as eligible for WIC benefits, those who participate in the program, and individuals who are modeled as eligible but do not participate. This project aims to provide state WIC agencies with trends over time and rates of eligibility, participation, and non-participation by various demographic and economic characteristics that can be used to improve state outreach efforts and maximize program efficiency.
WIC vendor-management regulations require that WIC State agencies establish vendor groups and maximum allowable reimbursement rates (MARR) for each voucher and each vendor peer group. Paper vouchers submitted for reimbursement do not provide information on the foods purchased, only the total reimbursement value. Since WIC State agencies allow a variety of products, brands, and package sizes, the reimbursement value of vouchers that include a combination of foods can reflect differences in the types and prices of the foods purchased by the participant, as well as differences in quantities (e.g., a partially-redeemed voucher). This project will examine the sensitivity of MARRs to different methods of identifying partially-redeemed vouchers.
With tighter budgets, there is interest in better understanding the choices that WIC participants make in selecting their WIC foods and the stores where they shop. For example, within the choices offered, do WIC participants tend to purchase the most expensive item, the least expensive, or an average-price item? Do WIC participants tend to purchase some items at more-expensive stores? How do WIC participants’ choices compare to the choices participants make when using other sources of payment, or to the choices that non- participants make? This study will use WIC Electronic Benefits Transfer (EBT) redemption data to explore cost variations within and between WIC vendors, and to examine whether WIC participants show greater tendencies to purchase the lower cost, higher cost, or average cost foods within each food category.
