1. In-service

2.  353 Food Allergies  354 Celiac Disease  355 Lactose Intolerance  401 Presumed Eligibility for Women and Children 2

3.  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 3

4. to  Risk numbers  Risk titles  Risk levels  Assessment criteria 4

5.  Updates are intended to increase understanding of these specific risk criteria  Updates do not change the procedure for assigning these risk criteria 5

6.  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… 6

7.  What is the main difference between food intolerance and food allergies? 7

8.  Which WIC foods are gluten free? 8

9.  How could lactose intolerance affect nutrient intake? 9

10.  Why would it be appropriate to complete all of the questions on the TWIST questionnaires before assigning this risk? 10

11.  Talk with your WIC nutritionist  Contact your state nutrition consultant  Contact Vernita Reyna at vernita.d.reyna@state.or.us 11