2013 risk update

In-service

353 Food Allergies 354 Celiac Disease 355 Lactose Intolerance 401 Presumed Eligibility for

Women and Children

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A new section was added for each risk that reinforces the quality services we offer to participants. It is titled: “Implications for WIC Nutrition Services”

More information about each risk: Expanded Definitions Expanded Justifications Additional References

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to

Risk numbers Risk titles Risk levels Assessment criteria

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Updates are intended to increase understanding of these specific risk criteria

Updates do not change the procedure for assigning these risk criteria

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Handout packet includes a section for each risk. Each section includes: Explanation of the risk TWIST information Changes to the Risk Information Sheet

Review the handouts for each risk risk then consider the discussion question…

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What is the main difference between food intolerance and food allergies?

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Which WIC foods are gluten free?

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How could lactose intolerance affect nutrient intake?

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Why would it be appropriate to complete all of the questions on the TWIST questionnaires before assigning this risk?

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Talk with your WIC nutritionist

Contact your state nutrition consultant

Contact Vernita Reyna at vernita.d.reyna@state.or.us

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