Ohio WIC Program >> Columbus WIC Clinics >> Franklin County WIC - Southside

Franklin County WIC - Southside - Columbus WIC Clinics

  • Name
  • Franklin County WIC - Southside
  • Address
  • 1905 Parsons Ave
    Columbus, OH 43207
  • Phone Number
  • (614) 645-3131
  • Fax
  • (614) 645-6220
  • Operation hours
  • Mon, Wed, Thurs: 7:30am - 5:00pm; Tues: 9:00am - 7:00pm; Fri: 7:30am - 11:30am
  • Type
  • Clinic/Application Site
  • Services Offered
  • Nutrition assessment, education and counseling; Vouchers to use at major grocery stores for nutritious foods including milk, eggs, cereal, fruits, vegetables, whole grains, and peanut butter or dried beans; Referral to health and social service providers; Breastfeeding education and support; Breast pumps as needed for work or school; Infant formula for infants not being exclusively breastfed
  • Description
  • WIC is a supplemental nutrition program for Women (pregnant, postpartum and breastfeeding), Infants, and Children up to 5 years old. WIC provides nutrition education, nutritious foods, breastfeeding education and support. WIC is an important part of your children's lives during critical times of growth and development to make sure they can avoid health and growth problems.
  • Phone 2
  • Contact Person
  • E-Mail
  • 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.