Vegetarian Journal 2005 Issue 4

Nutrition Hotline

by Suzanne Havala Hobbs, DrPH, MS, RD

This issue’s Nutrition Hotline discusses what the U.S. government is doing to meet the needs of low-income vegetarian mothers and their children.

QUESTION: “What’s being done to help meet the needs of vegetarian moms and young children getting government food assistance?”

ANSWER: The federal government’s Special Supplemental Nutrition Program for Women, Infants, and Children doesn’t get a lot of attention in the media.

This program—WIC for short—provides food vouchers, nutrition counseling, and referrals to health and social services to low-income pregnant, postpartum, and breastfeeding women and their infants and children up to age 5.

Although WIC operates in relative obscurity, the $5.5 billion program feeds over half the nation’s infants and about one-fourth of children aged 1 to 4 years, making it one of the nation’s largest programs aiding low-income children.

Upcoming changes will make it more vegetarian-friendly.

While nutrition science has evolved, the food packages offered to WIC clients haven’t changed in three decades. A committee formed by the Institute of Medicine recently assessed WIC’s food packages and made recommendations for changes. The U.S. Department of Agriculture, which administers the WIC program, will use these recommendations to initiate a proposed rule change over the next year.

Recommendations include increasing the amounts of fresh fruits, vegetables, and whole grains offered to clients; decreasing milk, eggs, and fruit juices; and offering a wider variety of options—such as soymilk in place of cows’ milk—to meet diverse food preferences.

The recommendations address some key changes since the WIC program began:

According to Anna Maria Siega-Riz, a professor of maternal and child health at the University of North Carolina at Chapel Hill and a member of the IOM committee, the newly revised Dietary Guidelines for Americans, which emphasize fruits, vegetables, and whole grains, provided the framework for the committee’s recommended changes to the WIC food packages.

Excerpts from the 2005 Issue 4:
Make-Ahead Baked Pasta Delights
Debra Daniels-Zeller creates noodle dishes that go from freezer to oven to table in no time flat.
Whole Grain Vegan Quick Breads
Peggy Rynk bakes healthy loaves, muffins, biscuits, and more.
How Many Youth Are Vegetarian?
VRG polls 8- to 18-year-olds about their dietary habits.
One-Week Low-Sodium Vegan Menu
Dietetic intern Mark Rifkin considers the advantages of low-sodium diets and designs a meal plan to keep salt intake down.
Nutrition Hotline
What is the government doing to help low-income vegetarian families?
Note from the Coordinators
Notes from the VRG Scientific Department
Interviews our dietitians granted, outreach to students and chefs.
Scientific Update
Vegan Cooking Tips
Holiday Potatoes, by Chef Nancy Berkoff, RD, EdD, CCE.
Book Reviews
Vegetarian Action
Chicago Soydairy Brings Vegan Treats to Midwest Market and Beyond, by Jim Dunn.
Veggie Bits

The Vegetarian Journal published here is not the complete issue, but these are excerpts from the published magazine. Anyone who wishes to see everything should subscribe to the magazine.

Thanks to volunteer Stephanie Schueler for converting this article to HTML.

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Last Updated
Oct. 7, 2005

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