Each year the Food and Nutrition
Service (FNS) awards WIC Special Project Grants, on a competitive
basis, to State WIC Programs. These grants are awarded to fund
innovative projects that have the potential to improve and enhance
the WIC Program.
The Fiscal Year (FY) 2000 WIC Special Project Grants were awarded
to support Revitalizing Quality Nutrition Services (RQNS) in
WIC. RQNS is an evolving process of continuous program improvement.
WIC nutrition services must provide participants with what they
need, want and can use in order to assist them in achieving
and maintaining good health. The purpose of the RQNS WIC Special
Project grants is to improve and strengthen the effectiveness
of WIC nutrition services.
2000 Special Project Grants
New
Mexico WIC State Agency: Promoting Healthy Feeding Relationships
and Nurturing Parenting Practices [PDF]
Through this project New Mexico WIC staff were trained to promote
and improve parent’s knowledge and skills in forming healthy
feeding relationships. The feeding relationship was used as
a way to promote a healthy parent-child relationship and healthy/positive
family functioning. In addition parenting classes were provided
to WIC participants using an evidence-based parenting program
(August 2006).
Tennessee
WIC State Agency: Reinvesting in Staff[PDF]
This project focused on staff development and training. WIC
staff in Tennessee received: the Franklin Covey self development
course; training on a client-oriented, behavioral approach to
nutrition education using the stages of change model; and intensive,
one-on-one guidance for nutrition staff (via mentors) to help
develop facilitator and counseling skills (August 2006).
Washington
WIC State Agency: Healthy Habits [PDF]
Staff training modules were developed that focused on client
oriented, behavioral approaches to nutrition education that
promoted family meals and physical activity. In addition, the
Washington WIC State agency awarded local agency mini-grants
for projects to increase local capacity to apply public health
approaches to develop and sustain community-based nutrition
services and chronic disease risk reduction (August
2006).
