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Authorizing Food Package Changes for Alabama WIC A statewide food package committee assembles every two years or when major food package changes need to be implemented due to federal regulation updates. The committee is comprised of State WIC Office Nutrition Services staff and Local Agency staff. State staff help interpret federal regulations, monitor cost containment and advise on how food package changes can be incorporated into the MIS system. Local staff bring a comprehensive representation of participant needs/preferences as well as the knowledge of the availability of qualifying foods in the market statewide. The committee members include 6-12 Registered Dietitians from both Local and State Office Nutrition Services staff. Other committee members (approximately 2-4 members) include representatives from both the Vendor Management and Operations Branches of the State WIC Office. Beginning one year prior to implementing the anticipated food package changes, the committee meetings begin. 1. Staff are divided into subcommittees that focus on a particular food category (Whole Grains, Dairy, Proteins, Fruits & Vegetables/Juice, Infant foods, etc). 2. Each subcommittee reviews and researches food submissions that have come in from food manufacturers and participant request as well as reviews the market for additional eligible items. 3. In the first quarter of the fiscal year (October – December), there is at least one meeting to establish goals and tasks for subcommittees including discussing potential food package changes. 4. In the second quarter (January – April), the committee meets monthly to discuss subcommittee findings and recommendations. Individually, members also visit vendors to determine products available for purchase and review prices of submitted items. 5. Typically in April, subcommittes make recommendations to the entire committee to discuss and determine which new foods will be added in the upcoming fiscal year. 6. Once food package changes are finalized, work begins May – August to update documents and education materials to reflect the changes. Committee Members use the following criteria to determine if foods may be added: • Food must meet federal requirements as defined in 7 CFR Part 246.10 and Minimum Requirements and Specifications for Supplemental Foods (Table 4 to Paragraph (e)(12). • Food must be available to meet participant access needs. Consider whether it is available at multiple vendor and/or statewide. • Consider food costs compared to other foods in the same food category. Would including this item raise or lower food costs? • Consider how adding this item would affect participants? Does it improve the shopping experience by giving additional options? Has it been requested by participants? Participants may be surveyed to gather this information.