“WIC TALKS” · 2013-01-25 · as one jar of regular peanut butter, and they are not as...
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Are All Peanut Butters Created Equal? Winter 2012 “WIC TALKS” Program Questions and Answers Inside This Issue: FAQ’s 3 WIC Policy and Procedure Manual 6 News from the National WIC Associa- tion 6 Local Agency Happenings 7 Breastfeeding Updates 9 State Office Updates 10 As a health food for the undernourished, peanut butter was invented by Marcellus Gilmore Edson of Montreal, Quebec, who obtained a U.S. patent in 1884 for the “fluid or semi-fluid state” of the roasted peanuts, when it was milled between heated surfaces. Since then, peanut butter has undergone many changes, and it has become a favorite staple in the U.S., totaling more than 800 million pounds consumed each year. Peanut butter provides an inexpensive source of plant protein, many nutri- ents such as niacin, magnesium, phosphorus, mono– and polyunsaturated fats, which may reduce cholesterol levels and the risk of type 2 diabetes in women. In addition, researchers at the University of Buffalo have identified phytosterols thought to protect against heart disease and cancer in peanut products (Nutrition and Cancer, 2000). Not really nuts, but legumes, peanuts provide the highest amount of protein and are relatively inexpensive when compared to tree nuts. Nowadays, just like breakfast cereals, peanut butter can be found in many varieties; it can be labeled as “natural” or “spread”, and it can have all sorts of extra ingredi- ents added to it. This can confuse our clients when they are shopping, but our WIC Approved Food Guide can be very handy to help them through this maze! Natural - Regular - Spread What is the difference??? Natural peanut butter usually contains 99-100 percent roasted peanuts and salt, while being creamier and tastier than regular peanut butter. Its tex- ture is definitely affected by temperature: when left in the cupboard, the jar content can almost be “poured out”, whereas if it remains in the fridge, it will often be much thicker than regular peanut butter, and can be difficult to spread. Because it contains no hydrogenated oils, natural peanut butter always has a layer of peanut oil on the top, which can easily be stirred up into the mix- ture without changing the quality or flavor of the product. As a tip, when cooking/baking with natural peanut butter, the mixture may be runny, and because of its more intense flavor, you can always use a little less than what the recipe calls for. (cont.) Volume 3, Issue 2
Transcript of “WIC TALKS” · 2013-01-25 · as one jar of regular peanut butter, and they are not as...
Are All Peanut Butters Created Equal?
Winter 2012
“WIC TALKS” Program Questions and Answers
Inside This Issue:
FAQ’s 3
WIC Policy and Procedure Manual
6
News from the National WIC Associa-tion
6
Local Agency Happenings
7
Breastfeeding Updates
9
State Office Updates
10
As a health food for the undernourished, peanut butter was invented by Marcellus Gilmore Edson of Montreal, Quebec, who obtained a U.S. patent in 1884 for the “fluid or semi-fluid state” of the roasted peanuts, when it was milled between heated surfaces. Since then, peanut butter has undergone many changes, and it has become a favorite staple in the U.S., totaling more than 800 million pounds consumed each year. Peanut butter provides an inexpensive source of plant protein, many nutri-ents such as niacin, magnesium, phosphorus, mono– and polyunsaturated fats, which may reduce cholesterol levels and the risk of type 2 diabetes in women. In addition, researchers at the University of Buffalo have identified phytosterols thought to protect against heart disease and cancer in peanut products (Nutrition and Cancer, 2000). Not really nuts, but legumes, peanuts provide the highest amount of protein and are relatively inexpensive when compared to tree nuts. Nowadays, just like breakfast cereals, peanut butter can be found in many varieties; it can be labeled as “natural” or “spread”, and it can have all sorts of extra ingredi-ents added to it. This can confuse our clients when they are shopping, but our WIC Approved Food Guide can be very handy to help them through this maze!
Natural - Regular - Spread What is the difference???
Natural peanut butter usually contains 99-100 percent roasted peanuts and salt, while being creamier and tastier than regular peanut butter. Its tex-ture is definitely affected by temperature: when left in the cupboard, the jar content can almost be “poured out”, whereas if it remains in the fridge, it will often be much thicker than regular peanut butter, and can be difficult to spread. Because it contains no hydrogenated oils, natural peanut butter always has a layer of peanut oil on the top, which can easily be stirred up into the mix-ture without changing the quality or flavor of the product. As a tip, when cooking/baking with natural peanut butter, the mixture may be runny, and because of its more intense flavor, you can always use a little less than what the recipe calls for. (cont.)
Volume 3, Issue 2
Are All Peanut Butters Created Equal? (cont.)
Regular peanut butter must contain at least 90 percent roasted peanuts and have no artificial sweeteners, colors or preservatives, as per USDA food labeling laws. Additional ingredients in-clude texture- and flavor-enhancing salt, sugar and hydrogenated oils. These hydrogenated oils act as emulsifiers giving regular peanut butter its smooth but thick consistency, and also prevent the natural peanut oil from separating and forming a runny layer on the top. In the past, health agencies were concerned about the amount of trans-fat hydrogenated oils in peanut butter, as trans-fats have been linked to high cholesterol levels and heart disease. But according to a study* by the United States Department of Agriculture/Agricultural Research Ser-vice (USDA/ARS), both natural and commercial brands of peanut butter contain no detectable trans-fatty acids. Spreads were created in an effort to reduce the fat content of peanut butter, and they encom-pass all peanut butter products made with less than 90 percent roasted peanuts. They may con-tain as little as 60 percent peanuts and additives like corn-syrup solids, molasses, salt, and hy-drogenated oils. For instance, Carb Options Skippy Creamy Peanut Spread sweetened with Splenda only has 65 percent peanuts, with partially hydrogenated oils. Its Nutrition Facts label states 190 calories, 17 g total fat, 3.5 g saturated fat, 0 g trans-fat, 0 sugars and 7 g protein. Cer-tain convenience items such as easy-to-squeeze tubes (Skippy Squeez' or Skippy Squeeze Stix) and plastic-wrapped squares (Kennedy Foods' P.B. Slices) can cost up to three times as much as one jar of regular peanut butter, and they are not as nutritious as regular or natural peanut butter. The table below lists a few varieties of peanut butter with their nutritional values:
Jiffy Peanut Butter
WIC-approved peanut butters can be natural, reduced-fat, chunky or creamy with no added fla-voring, honey, or jelly. No spreads, squeeze tubes, organic, or with added Omega-3 varieties are allowed.
Sources: http://www.ehow.com/info_8675319_natural-vs-regular-peanut-butter.html#ixzz2GAnY89FP http://www.nationalpeanutboard.org/nutrition-transfats.php http://www.jif.com/Products/Details?categoryId=276&productId=1191
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* "Non-Detectable Levels of Trans-Fatty Acids in Peanut Butter," Journal of Agricultural and Food Chemistry, May 2001.
Products Calories Total Fat (g) Saturated Fat (g) Protein (g) Sugars (g)
Creamy To Go® 250 22 3.5 9 4
Crunchy To Go® 250 22 4.5 9 4
Natural Creamy—Spread To Go®
250 20 3.5 9 4
Creamy Reduced Fat—Spread 250 16 2.5 9 6
PB & Chocolate Flavored Spread to Go®
250 19 4 5 13
Regular Creamy 254 21 3 9 4
Creamy PB Spread—90% Pea-nuts
247 21 4 9 4
The following are questions/suggestions raised by staff. Answers provide program policy clarification or a response to suggestions.
Page 3 “WIC TALKS”
Breast Pumps
Q What do I do if I need to send a Single User Pump Issuance and Checklist in for ap-proval and the Breastfeeding Coordinator is out of the office?
A If the Breastfeeding Coordinator is out of the office for a few days or more, and the participant is in great need of the breast pump, please direct Single User Pump Issuance and Checklist forms to Elisa Olivier-Nielsen, the Nutrition/Training Coordinator, for approval. If the Breastfeeding Coordinator is only to gone from work for a short time (ex: 1 day) please do not send request to the Nutrition/Training Coordinator. Single User Pump approvals will be the Breast-feeding Coordinators first priority upon returning to work.
Documentation
Q For nutrition staff not assigned to a clinic they are providing phone counseling to, what is the protocol for charting? For instance, the counseling summary sheet is faxed to the RD for documentation, and then faxed back to the Local Agency origi-nating double charting; or all of the RD’s charting for a local agency is done on one sheet of paper for the LA staff to cut up, and place the charting in each client’s chart.
A All documentation should be completed at the time of service or by the next working day. Upon completing a phone counseling, the RD is to document on the “Progress Notes” template, and submit the full sheet to the local agency, to be filed in the cli-ent’s chart, either via e-mail or fax (with the cover fax page that states the confidenti-ality statement) . It is not advisable to cut the Progress Note and scotch tape it to the “Counseling Summary” in a client’s chart, but simply to file it in the “Counseling Sum-mary” section on top of most current “Counseling Summary” with a note on the day of the appointment “See Progress Notes dated month/day/year”, then sign and date.
Q Are there serial #s now available for the single user breast pumps?
A Yes, serial #s are now on the new single user breast pumps being sent out. The serial # is located on the pump by unzipping the small zippered pock-et and removing carefully the plastic plate. The # is located in the bottom right hand corner and starts with 2012AOS and 3 additional digits.
Page 4 Winter 2012
Immunizations
Q I would like some clarification on how nutrition staff should answer the immunization question on the WIC certification form when we are doing a cert. We, as nutrition staff, can’t check immunization records, so I am confused on this section of the cert form. Will this be the same type of question on SDWIC-IT?
A Currently, the client’s shot record is to be printed by clerical or HP, and reviewed by the HP prior to or at the time of the certification. For example, in Region 5, the shot records are printed by clerical, and then checked by a HP (including Dieti-tians). Each Local Agency is only assigned one login and password to access SDIIS. So, as a dietitian, you can currently access SDIIS by using the login and password assigned to your office. In the SDWIC-IT, this question will remain, and there will be a link to SDIIS allow-ing the HP to check and print the shot record during the certification. Refer to the CDC 2012 Recommended Immunizations for Children from Birth Through 6 Years Old.
Nutrition Education
Q With the new code 113 (Obese) now in use, should we use terms like “obese/ obesity” when counseling?
A It is important to counsel in a supportive, emphatic and non-judgmental way, with a careful choice of words not to embarrass or harm the child’s self-esteem or make the parent defensive. You may use the term “obese” for documentation only, and continue to use the term “overweight” when counseling. Focus should be given to health promotion thru healthy eating habits, increased physical activity and reduced screen time in order to reduce child’s BMI.
SD-WIC-IT
Q Wondering if there will be any search tool to find appointments made down the road for clients with the SD-WIC-IT schedule. Will we be able to use one column only for one nurse counties in the scheduler? Even in multiple nurse counties it is hard to scroll over and see which nurse is free and which one is tied up with another ser-vice.
A You will be able to see any future appointments that have been made for cli-ents or families by making them active and viewing the Household summary screen. The schedule columns can be determined individual clinics.
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New Staff to the WIC Program—Welcome!! Elisa Olivier‐Nielsen, WIC Nutri on/Training Coordinator as of November 13, 2012. Samantha Von Eye N MOX 12/1/11
Rumi Weigel C UNX 12/22/11
Kristi Matucha C GGB 1/3/12
Pattie Pugh D HUX 1/30/12
Kelcey Wellman N BOX 2/9/12
Kristine Novak C BNX 2/10/12
Jenny Coleman C MNX 2/13/12
Amy Rentschler D MNX 2/27/12
Elisa Olivier-Nielsen D MNX 2/27/12
Kathy Charette C ROX 3/19/12
Jessica Christensen N MNX 4/16/12
Wendy Whipple C PNR 4/16/12
Kaela McCloud C DVX 4/16/12
Sara Plucker N MNX 5/2/12
Jenna Auch N DVX 5/9/12
Becky Erdahl N DVX 6/9/12
Leslie Skinner C CUX 6/26/12
Melissa Berg D MNX 7/24/12
Emily Harper D PNR 9/10/12
Heather DeLaRoi C WAM 9/4/12
Jill Olson C PRB 9/6/12
Jecelyn Magness N BEX 10/9/12
Kristin Weber D PNR 10/9/12
Jessica Scharfen-berg N DOX 10/29/12
Sharon Dearborn C GRX 11/15/12
Anne Kriese N CLX 11/19/12
Jen Burns N BRX 11/26/12
Tammy Bennet C HUX 12/1/12
Stacey Skaff D MNX 12/19/12
Heather Mousel C MNX 1/14/13
Maya Van Voorst D MNX 2/14/13
Joan Clement N CMW 2/25/13
Page 6 Winter 2012
NEWS FROM NATIONAL WIC ASSOCIATION
NEW FUNDING OPPORTUNITY FOR INNOVATIVE WIC NUTRITION EDUCATION PROJECTS
The USDA Center for Collaborative Research on WIC Nutrition Education In-novations at the USDA/ARS Children's Nutrition Research Center at Baylor College of Medicine (CNRC WIC Center) announces the availability of funds for researcher-initiated projects to demonstrate creative approaches to nutri-tion education for the Special Supplemental Nutrition Program for Women, In-fants and Children (WIC). University-based researchers, with state/local WIC collaborators, will be eligible to respond. For additional information, go onto http://www.bcm.edu/cnrc/wiccenter/index.cfm?PMID=23766. If you have questions, please contact Elisa Olivier-Nielsen, WIC Nutrition/ Training Coordinator at [email protected].
WIC Policy and Procedure Manual:
Our policy on One (1) Year Certification Implementation has recently been finalized.
Please review Memo WIC-LA #13-013. For further clarifications, please contact the State Office.
Reminder to all staff interpreting WIC policy and procedure must complete the an-nual Civil Rights training. Please refer to WIC-LA#13-014 Civil Rights Annual Train-ing. Responses should be completed in the M drive/DOH/OFCHS/Local Site Fold-ers/Agency name/Civil Rights/2013 folder. Please complete by January 31, 2013.
WIC-LA#13-015 WIC Check Stock can now be ordered from the DOH Distribu-tion Center in Sturgis.
WIC-LA#13-016 Nestle Gerber Infant Cereal and Puree Changes. Effective March 2013 packaging, UPC codes, shelf life, and nutrient composition will all be changing for 8 oz. and 16 oz. . Label changes will also be made to the Gerber 1st and 2nd foods single and combination fruit and vegetable purees in the plastic containers. Glass jar purees are not included in these changes.
WIC-LA#13-017 WIC Manual-Agreements. Provides local agencies with updated fa-cility listing for homeless shelters.
Together WIC Works… In Minnehaha County, the office was closed and locked up for Flu POD. Sara, Linda Joy and Janet were out in the parking lot getting ready to go over and set up for Flu POD at the arena. In the parking lot, a School Counselor/Teacher was there with one of MNX 16 year old participants. Baby’s father had beaten her up the night before. He is the sole supporter; she had no money, formula, or diapers. She had missed her appointment on September 17th. She was going to court at 1 pm to get a restraining order on him, and had just been to the Po-lice Station to have pictures taken of the bruises. Linda Joy and Sara went over to meet the rest of the staff at the Arena to set up. Janet Scherschligt stayed, re-opened the office, booted up the computer and printed her checks. She also provided some referral guidance to a counselor to assist this client. Counselor was very appreciative that Janet Scherschligt did this.
In Brown County, while counseling a pregnant woman, Laura was able to uti-lize the empty WIC food items/containers that she has on display in her office. This pregnant woman did not know what peanut butter or canned beans were until Laura showed her the empty cans. She also was requesting the containers of juice from the children’s food package. When asked why, she said she just liked the taste better. Laura showed her the empty can of frozen juice and re-viewed the mixing directions. She stated she had not been mixing it properly and would continue to get the frozen now. She was adding just a little bit of wa-ter to taste, not the whole 3 cans as indicated in the directions.
In Perkins County, we had a WIC family transfer in from Colorado, who had been homeless. Her husband found a job and they found a house to rent in Lemmon. They had no household items. We contacted a local agency and they received some items to help set up their household. We have her set up with Dr. Houle since she is pregnant and due in December. They also have an 18 month old. We got them set up with Early Badlands Head Start and Three Rivers Men-tal Health. She was able to see Social Services. At this time we are working on trying to get her Medicaid transferred to South Dakota. What a great example of the power of referral services!
Local Agency Happenings...
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Local Agency Successes and Stories
In Clay County, a breastfeeding mom was in to be certified with her newborn. She had started pumping and storing milk before she needed to return to work in a few weeks. She was using an Evenflo single pump. We gave her a Medela Symphony pump to utilize. When I did the follow-up call two days later the client stated, “I love the pump. It’s such a time saver. I can pump both breasts at the same time. It will be much easier to keep breastfeeding.”
In Brown County, a mom came in with her four day-old baby who had only been offered formula. She was completely out of formula, and staff was able to certify her the same day. Through discussion, they learned that the baby had not eaten for over four hours. She was showing hunger cues and mom had no for-mula. Her breasts were very engorged and mom was uncomfortable. Baby would not latch on to breast. Mom was given a manual pump and she pumped out three ounces of milk in a few minutes. She offered the baby the breast milk in a bottle, and was very excited about it. She left with a partially breastfeeding food package.
In Pennington County, Teah recently had a client call, crying over the phone because she had had her baby four days prior and her milk was coming in. She is fully breastfeeding, but the baby could not keep up with her milk production. Her breasts were engorged with cracked, sore nipples. She wanted an electric pump. Teach explained supply/demand and nipple confusion and then offered a manual pump only to relieve the engorgement. Client was skeptical about the manual pump, but stated she would do anything to feel better. Client was able to come in to see an available nutritionist and was issued a pump.
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Breastfeeding - Local Agency Happenings...
Page 9 “WIC TALKS”
Breastfeeding Peer Counselor Updates:
Belle Fourche (Butte County): Christine Byrd [email protected]
Huron (Beadle County): VACANT
Aberdeen (Brown County): Tina Opdahl [email protected]
Sisseton (Roberts County): Jaime Donnell [email protected]
Hot Springs (Fall River County): Arianna (Anna) Swift [email protected]
Mitchell (Davison County): Penny Overweg [email protected]
Pierre (Hughes County): Jennifer Rancour [email protected]
The breastfeeding peer counselor program has recently undergone several changes in staffing. Hire and training of three new peer counselors was completed early in Decem-ber with peer counselor services beginning mid December in Hot Springs, Mitchell, and Pierre. All positions are part-time, with an emphasis on providing services after usual business hours to complement WIC services, and provide additional support to participants. If you have any questions about the program please contact Rhonda Buntrock, Shelby Sampson or Dawn Tassler ([email protected]).
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WIC State Staff:
Dawn Boyle: Management Information Specialist. 605-773-4129 Rhonda Buntrock: WIC Program Director. 605-773-4786 Beth Henrichsen: Vendor Manager. 605-773-6206 Leslie Lowe: Quality Assurance Specialist. 605-773-4792 Renee Osterkamp: Retail Coordinator. 605-773-4782 Ardys Roseland: Program Operations Specialist. 605-773-4988 Elisa Olivier-Nielsen: Nutrition/Training Coordinator. 605-782-3123 Shelby Sampson: Breastfeeding Coordinator. 605-394-2495
WIC Happenings:
PEANUT BUTTER – Questions come up from clients and vendors regarding Natural Peanut But-ter . So far I have found there are two Natural PB’s that DO NOT say Spread; they are Smart Bal-ance PB and Smuckers PB. CONTINUING PROBLEM – Quarts of Milk. Clients continue to pick up ½ gallon or gallon when the check indicates 1 quart. VENDOR DVD – Vendors are finding the DVD to be useful when training cashiers. NEW VENDORS: Walmart – RC POP’s Grocery – Hermosa Vilas Pharmacy – Eagle Butte Vilas Pharmacy – Gettysburg Rexall Pharmacy – Miller CHANGE OF OWNERSHIP: Wall Food Center – Wall Krull’s – Hill City
Retailer Happenings:
Mailing Address State WIC Office: 600 E Capitol Ave Pierre, SD. 57107 Phone: 605-773-3361
WIC WORKS!
A note from your new Nutrition/Training Coordinator… Prior to joining our State WIC Team in November 2012, I worked in the Minnehaha and Lincoln WIC offices. I welcome the oppor-tunity to be a part of and facilitate the innovations 2013 will bring, with new training topics, revision of our policies, and the implementation of SD-WIC-IT. I am looking forward to working with all of you, so please feel free to contact me with questions or suggestions. Phone: 605-782-3123 Email: [email protected] - Elisa
Questions/Comments?
Contact: WIC Nutrition /
Training Coordinator
Elisa Olivier-Nielsen
(605) 782-3123
A note from your Breastfeeding Coordinator… I am so happy to have joined the WIC family! Although I began this position in July, it still feels like I’m learning new things every day. I am looking forward to getting a better handle on what I can do for you all regarding breastfeeding education and sup-port. I am always open to suggestions and encourage emails and phone calls. I’m here to help! Phone: 605-394-2495 Email: [email protected] -Shelby
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