Ohio WIC Program >> Wilmington WIC Clinics >> Clinton County WIC Program

Clinton County WIC Program - Wilmington WIC Clinics

  • Name
  • Clinton County WIC Program
  • Address
  • 111 S. Nelson Ave., Suite 1
    Wilmington, OH 45177
  • Phone Number
  • (937) 382-2862
  • Fax
  • (937) 382-7027
  • Operation hours
  • Mon - Thurs: 7:30am - 4:30pm; Fri: 7:30am - 11:30am, 12:30pm - 4:30pm
  • Type
  • Clinic/Application Site
  • Services Offered
  • WIC Foods; Breastfeeding; Nutrition Education; Voter Registration
  • Description
  • WIC is the Special Supplemental Nutrition Program for Women, Infants, and Children. WIC helps income eligible pregnant and breastfeeding women, women who recently had a baby, infants, and children up to five years of age who are at health risk due to inadequate nutrition. The program improves pregnancy outcomes by providing or referring to support services necessary for full-term pregnancies; reduces infant mortality by reducing the incidence of low birth weight (infants under 5 ½ pounds are at greater risk of breathing problems, brain injuries and physical abnormalities), and provides infants and children with a healthy start in life by improving poor or inadequate diets.
  • Phone 2
  • Contact Person
  • E-Mail
  • WICClinton@odh.ohio.gov
  • WIC Foods
  • Milk: Cow’s Milk, Nonfat Dry Milk, Low Lactose or Lactose Free Milk, Soy Milk; Juice; Cereals: Cold Cereals, Hot Cereals (Regular or Original Flavor Only); Whole Grains: Whole Wheat or Whole Grain Bread, Buns, Tortillas, Brown Rice, Oatmeal; Peanut Butter; Beans or Peas: Dried Beans or Peas, Canned Beans; Eggs; Cheese; Tofu; Fruits and Vegetables; Fish: Canned Tuna, Canned Salmon; Dry Infant Cereal; Baby Foods; Formulas

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WIC Resources

  • WIC Breast Feeding Support
    Breastfeeding is essential in infant development and is recommended by the Women, Infant, and Child Program to be the best way of feeding babies.
  • WIC Eligibility Criteria
    To qualify for WIC benefits, applicants must meet Categorical, Residential, Income and Nutritional Risk Requirements.