Ohio WIC Program >> Mcarthur WIC Clinics >> Vinton County Wic Program

Vinton County Wic Program - Mcarthur WIC Clinics

UPDATE
  • Name
  • Vinton County WIC Program
  • Address
  • 31927 State Route 93
    McArthur, OH 45651
  • Phone Number
  • (740) 596-4171
  • Fax
  • (740) 596-4720
  • Operation hours
  • Mon - Fri: 8:00am - 4:30pm
  • Type
  • Clinic/Application Site
  • Web Site
  • http://www.vintonohhealth.org/
  • Services Offered
  • Nutrition Education; Breastfeeding Education and Support; Supplemental, Highly Nutritious Foods; Referral to Prenatal and Pediatric Health Care and other Maternal and Child Health and Human Service Programs
  • Description
  • WIC is a special supplemental food program for pregnant, postpartum, and breastfeeding women, infants and children up to age five. WIC provides nutritious supplemental foods, nutrition education as well as breastfeeding education and support, immunization screening, and referrals to other health and human services. These services are provided during critical times of growth and development to improve the health status of our families. Give you and your family a healthy start on life, choose WIC today!
  • Phone 2
  • (800) 596-5233
  • Contact Person
  • Paula Grunkemeyer
  • E-Mail
  • wicvinton@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.