Proportional Contribution of the Women, Infant and Children's Special Supplemental Nutrition Program on Pregnant Women's Diet Quality

Objective: The purpose of this study was to identify the proportional contribution of the special Women’s Infant and Children Food Package V for pregnant women (WIC) supplementation on pregnant women’s diet quality. Methods: Image-based diet data collection using FoodFoto™ from 63 primigravid women with singleton pregnancies in Baltimore, Maryland receiving the special WIC Food Package V for pregnant women was converted to Healthy Eating Index - 2015 (HEI-2015) total and component diet quality scores. Descriptive statistics were used to describe the total and component HEI diet quality scores. Independent t-tests and linear regression models were used to assess the contributions that the percent of WIC food in the diet and sociodemographic and health characteristics had on the components and the overall HEI score. Results: The data showed a 1% rise in WIC approved foods in the diet was associated with a significant increase in the on the HEI-2015 score (b=0.77, t=6.35, p<0.001). Higher diet quality scores were accounted for by increased consumption of four HEI components representing healthy foods and significantly lower sodium intake. Furthermore, the healthy food component scores and fatty acids ratio were at or above the 50th percentile. Conclusion: Small increases in consumption of WIC approved foods significantly improved diet quality among pregnant women in the program.