Whole-wheat bread is the most frequently chosen whole-grain product by program participants. Whole-grain options include bread, rolls, tortillas, pasta, and rice. In 2009, USDA added 100-percent whole-wheat bread and other 100-percent whole-grain products to the WIC food packages for women and children. Every 10 years, USDA reviews the WIC food packages and, if necessary, revises them to ensure they align with the goals of the Federal Dietary Guidelines for Americans. Participants receive monthly benefits that can be redeemed for specific sets of foods (known as WIC food packages) that are tailored to supplement participants’ diets with specific nutrients.

The program also provides nutrition education, healthcare referrals, and breastfeeding support. The majority of what is marketed in the USA under the name 'wheat bread' has very little whole grain content, and is made primarily of white flour, with caramel coloring added to them to give an illusion of a higher whole wheat content.USDA’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) provides nutritious foods to low-income pregnant, breastfeeding, and postpartum women and to infants and children up to age 5. The term 'wheat bread' is sometimes used as a marketing tactic to give the impression of a product being whole-wheat bread, but this is at best an ambiguous term and potentially deceptive because most white bread is made from wheat flour, and thus could legitimately be called 'wheat bread'. The common term for whole-wheat bread in Canada is 'brown bread'. In Canada, for example, a proportion of the wheat germ may be removed from the flour to reduce the risk of rancidity, but the term 'whole-wheat bread' is still used. In some cases, the bread is made with whole-grain flour that contains all of the component parts of the grain in the same ratios as they occur in nature, whereas in other cases the bread may include only representative amounts of bran or wheat germ.

The exact composition of products legally marketable as 'whole wheat bread' varies from country to country and even within one country. Meal in the sense of 'flour' is derived from Old English melu and is cognate with modern English 'mill', and with Dutch meel (flour), German Mehl (flour) and Old Norse mjǫl (flour). Whole wheat bread served with butter and eggs

Whole grain bread wic