Urban Institute

Marc Bendick

Abstract: Success of the WIC food and nutrition program, as in any clinic, depends on design choices: characteristics of the sponsor, staff and participants; location and clinic size; and hours, cost and procedures of operation. These factors are analyzed in a report evaluating the effectiveness and efficiency of the WIC program, by survey of 96 WIC clinics and 3600 WIC participants. Wide variation in administrative costs and eligibility policies was observed. Both administrators and recipients recommended expanding the WIC food package to increase flexibility in food allotments. Nutrition education efforts need to be better integrated into the program routine, although WIC participation did result in increased use of medical services. Direct food distribution had lower administration cost than retail purchase or home delivery, but 96% of WIC participants were satisfied with their system of receiving WIC foods.

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