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WIC Program

New York State. WIC Program. 2006. Vegetable and Fruit. Demonstration Project. Project Overview. New York State. WIC Program. 2006. Vegetable and Fruit. Demonstration Project. In September 2005, The New York State Division

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WIC Program

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  1. New York State WIC Program 2006 Vegetable and Fruit Demonstration Project

  2. Project Overview New York State WIC Program 2006 Vegetable and Fruit Demonstration Project

  3. In September 2005, The New York State Division of Nutrition identified state funds to provide WIC families with children the opportunity to purchase vegetables and fruits at all 4,400 NYS WIC-authorized grocery stores.

  4. This innovative project supported the Institute of Medicine’s 2005 report, “WIC Food Packages-Time for a Change,” and the Proposed Rule issued by USDA in August 2006 that recommend including vegetables and fruits in the WIC food packages.

  5. The purpose of this project was to: • support the State’s childhood obesity • prevention efforts; • promote the consumption of vegetables and fruits among program participants; and • evaluate the process in preparation for the permanent addition of these products to the WIC food benefits.

  6. From January 1, 2006 through March 31, 2006, more than 158,000 children (two to five years old) were issued three WIC checks (with a value of $5.00 each) specifying the purchase of vegetables and fruits (fresh, frozen, canned). Participants shopped with these checks through June 30, 2006.

  7. Vegetables and Fruits Check

  8. Acceptable Foods • Most Vegetables and Fruits were allowed for purchase by WIC participants. • The list of “not allowed” items was small for ease of administration at the store.

  9. The project was well received by participants, WIC local agencies and the vendor community. “Iam glad to be able to sell new types of foods to WIC Participants.” WIC Vendor, New York City “I really love buying fruits with my WIC checks. Please continue this special program.” WIC Mom, Syracuse, NY

  10. Project Evaluation

  11. Evaluation Methods • Review of Check Utilization Information • WIC Vendor Surveys • WIC Participant Survey

  12. Check Issuance and Utilization

  13. 100.0% 87.8% 90.0% 81.5% 80.0% 70.0% 56.4% 60.0% 50.0% 40.0% 30.0% 20.0% 10.0% 0.0% Regular WIC Checks Vegetable & Fruit Checks Farmers Market Checks How Many Checks Did Participants Use?

  14. How Much Did Participants Spend? Redeemed Amount per $5.00 Vegetable & Fruit Check

  15. Where Did Participants Spend Their Checks? CLINTON FRANKLIN 300 Stores 111 Checks per Store ST LAWRENCE ESSEX JEFFERSON HAMILTON WASHINGTON WARREN 200 Stores 111 Checks per Store LEWIS 450 Stores 105 Checks per Store SARATOGA ONEIDA OSWEGO FULTON HERKIMER MONTGOMERY SCHENECTADY RENSSELAER WAYNE ONONDAGA ORLEANS MONROE ALBANY SCHOHARIE MADISON NIAGARA OTSEGO CAYUGA GENESEE ONTARIO GREENE CORTLAND SENECA COLUMBIA CHENANGO YATES 3,700 Stores 77 Checks per Store LIVINGSTON WYOMING TOMPKINS ERIE DELAWARE SCHUYLER ULSTER BROOME TIOGA DUTCHESS CHEMUNG STEUBEN ALLEGANY SULLIVAN CATTARAUGUS PUTNAM CHAUTAUQUA ORANGE WESTCHESTER ROCKLAND SUFFOLK BRONX NEW YORK NASSAU QUEENS KINGS RICHMOND

  16. Preliminary Vendor Survey • An initial survey was administered during routine monitoring visits and training sessions to 885 vendors. • The survey assessed the vendors’ varieties of allowable products in stock and the • ease or difficulty of accepting WIC participants’ vegetable and fruit checks. • Highlights: • 89% of the vendors said that accepting checks for vegetables and fruits was Easy. • 95% of the vendors said that the project brochures were Helpful. • 91% of the vendors statewide reported that they had enough vegetables and fruits for everyone who wanted to buy them.

  17. Product Availability • The greatest variety available was for canned products, with 80 percent of Downstate vendors and 70 percent of Upstate stores stocking moderate or several varieties of canned vegetables and/or fruits. • About 66 percent of Upstate stores had moderate to several varieties of both fresh and frozen products. • In the Downstate region, 62 percent of stores had moderate to several varieties of fresh products, and 59 percent had moderate to several varieties of frozen products.

  18. Survey of All WIC Vendors • In July 2006 surveys were mailed to all 4,400 stores enrolled in the NYS WIC • program. • A total of 1,904 stores responded to the survey, reflecting an overall response rate of 43 percent. • Mix of stores responding: • Cash Registers Downstate Upstate • Small 1-2 65.7% 25.7% • Medium3-10 25.6% 41.6% • Large> 11 8.7% 32.7% • This favorable response rate most likely indicates the stores’ • positive experiences with, and support of, the • demonstration project. • With this high survey response rate which includes the • feedback from a representative mix of stores, NYS WIC • is confident that the survey results reflect the experiences • and opinions of the entire NYS WIC vendor population.

  19. Would you like to see the NYS WIC Program continue to allow participants to buy vegetables and fruits with WIC Checks?

  20. WIC Participants were able to buy “Up to $5” of fresh, frozen, or canned vegetables and/or fruits. In your opinion, the $5 amount was:

  21. Downstate 70% 70% 64.84% 60% 60% 50.82% 50% 50% 40% 40% 26.91% 30% 30% 15.30% 18.26% 17.75% 20% 20% 10% 10% 4.51% 1.60% 0% 0% Always Very Often Not too much Never How often did WIC participants exceed the $5 ‘Not to Exceed’ amount of the check at the register? Upstate

  22. What is your opinion about giving participants such a large choice of products?

  23. Downstate Upstate 60% 60% 56.09% 47.57% 50% 50% 39.60% 40% 40% 30% 30% 24.41% 19.50% 20% 20% 12.83% 10% 10% 0% 0% Yes No Not Sure For CANNED and FROZEN vegetables and fruits, would it have been easier for you to redeem these checks if the specific amounts and sizes were listed on the checks (for example: 5 Cans Vegetables and/or fruits, 14-16 oz cans)?

  24. Upstate 5.83% Downstate 22.03% 10.60% 3.46% 37.46% 68.68% 43.11% Yes, in the fresh produce section AND the register 8.83% Yes, in the fresh produce section Yes, at the register No Does your store have scales for weighing fresh produce?

  25. Downstate Upstate 47.97% 50% 50% 40% 40% 31.93% 30% 30% 25.09% 24.51% 20.05% 19.37% 18.47% 20% 20% 12.61% 10% 10% 0% 0% Always Very Often Not too much Never Did you need to help WIC participants weigh fresh produce and figure out the cost?

  26. Upstate 80.00% Downstate 55.21% 80.00% 60.00% 74.05% 39.69% 40.00% 60.00% 20.00% 5.10% 40.00% 0.00% 21.44% 20.00% 4.50% 0.00% The WIC program gave participants a shopping guide that included a chart to help figure out the cost of fresh produce. In your opinion, was the chart helpful to participants? Very Helpful & Somewhat Helpful Not Helpful at all Not Sure

  27. Downstate Upstate 70% 70% 66.89% 60% 60% 56.69% 50% 50% 40% 40% 35.81% 30% 30% 25.17% 20% 20% 7.94% 10% 7.50% 10% 0% 0% Fresh Canned Frozen What kind of vegetables were purchased most?

  28. Downstate Upstate 80% 79.04% 80% 70% 70% 65.67% 60% 60% 50% 50% 40% 40% 32.41% 30% 30% 20.05% 20% 20% 10% 10% 1.93% 1.14% 0% 0% Fresh Canned Frozen What kinds of fruits were purchased most?

  29. WIC Participant Survey • Local agencies were given surveys to distribute to a sample of participants who • were issued vegetable and fruit checks. • Each agency was provided with a number of surveys approximately equivalent • to 1% of its average monthly child caseload.

  30. Would you buy more vegetables and fruits if it were allowed in your WIC Food Package?

  31. Did you use the check to buy a vegetable or fruit that you have never tried before?

  32. Did you use the vegetable & fruit checks?

  33. How helpful were the vegetable & fruit informational handouts you received from the WIC office?

  34. Was the price chart on the Acceptable Foods List handout helpful?

  35. Did the cashiers know how to handle the vegetable & fruit checks?

  36. Did the stores you shopped at have most of the vegetables and fruits you wanted?

  37. Vegetables purchased with the $5 Checks Fruits purchased with the $5 Checks

  38. Guiding Principles for Designing a Vegetable & Fruit benefit for WIC Participants

  39. The benefit design needs to be easy for participants to understand and simple for vendors to administer. Input from the vendor community on the benefit design is critical to its success • Program information and educational materials designed for WIC local agencies, participants, and WIC vendors must be effective and easy to understand. • Promoting the benefit using a variety of methods to successfully reach key stakeholders is important. • Participants should be authorized to purchase processed alternatives (canned and/ or frozen) in addition to fresh produce with cash-value food instruments (checks/vouchers). • Fresh produce needs to be made widely available. Scales for weighing fresh produce should be available to enable participants to determine the price of their purchases prior to reaching the cash register.

  40. Project Report • Describes: Project Development & Implementation Details: Project Outcomes Is available on the NYS DOH Website: http://www.health.state.ny.us/prevention/nutrition/wic/docs/vegetable_fruit_demo_project.pdf

  41. Questions ?

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