USDA Economic Research Service (ERS) and Food and Nutrition Service are sponsoring a 32-month project at the Institute of Medicine (IOM) to re-examine the WIC food package.
Earlier this week, IOM held a workshop to specifically examine the role of the white potato in the WIC food package. Six speakers were invited by IOM to give presentations on various topics. Scientists from USDA ERS and Altarum Institute presented data on trends in potato production, potato availability (a proxy for consumption), trends in redemption of WIC cash voucher benefit for fruits and vegetables, and other topics.
In a second session, Drs. Connie Weaver from Purdue University, Joanne Slavin from the University of Minnesota and I discussed:
- nutrient composition of potatoes in all forms
- nutrient contributions of potatoes to the diet
- potassium and dietary fiber intake among low-income women
- trends in potato processing
- potassium’s role in health
- the role of dietary fiber, carbohydrates, resistant starch and glycemic index in health
- and other topics.
The IOM committee is charged with examining the entire WIC food package in this (nearly) three-year project. The committee’s report on white potatoes, however, is expected in January 2015, ahead of the rest of its report, per the sponsor’s request. Public comments may be submitted in writing for the committee’s consideration at fnbannouncements@nas.edu.
This article was written by Dr. Maureen Storey, president and CEO of the Alliance for Potato Research and Education (APRE).