Santa Clara County Senior Nutrition Program...Letter from the Director The Santa Clara County Senior Nutrition Program (SNP) has been a well-regarded, stable safety-net program for

Santa Clara County

Senior Nutrition Program

2015-2016 Annual Report

Letter from the Director


At-A-Glance

Partnerships

Program Summary

Target Population

Congregate Meals

Program Overview

Participant Profile

Meal Sites by District

Statistics

Demographics

Meals on Wheels

Program Overview

Donations

Participant Profile

Map of MOW Participants

Statistics & Demographics

2

3

4

6

7

8

11

12

13

14

17

20

21

22

23

Friends from Meals on Wheels

Program Costs

Program Expenditures

Older Americans Act of 1965

Transportation

Mobility Management

Measure A Senior Transportation

Harvey Rose Audit Review

Future Challenges

26

27

29

30

31

32

36

Table of Contents

Cover Image: Cranberry spinach salads at Morgan Hill; Photo by Elizabeth Tae

Letter f rom the Director

The Santa Clara County Senior Nutr i t ion Program

(SNP) has been a wel l - regarded, s table safety -net

program for the seniors of our community s ince

1974. Through the congregate meal program,

seniors have access to hea l thy,

nutr i t ious meals and are a lso

provided the opportuni ty to

soc ial i ze , make new f r iends and

access other services . Through

the Meals on Wheels program,

homebound seniors can rece ive

nutr i t ious meals and grocery

i tems brought to their home. We

cont inue to improve our d iverse

menus wi th nutr i t iona l ly dense foods. Thanks to our

local community work ing together , we have served

more meals than ever before . We have empowered

seniors to l i ve longer in thei r p lace of choice and

have prov ided a vehic le to t ransform lonel iness and

iso lat ion into conversat ion and laughter .

James Ramoni

D i rector , Department of Ag ing and Adul t Services

Cooks preparing Atlantic Cod at Yu-Ai Kai

Photo by Elizabeth Tae

3


Administered 39 unique congregate s i tes located

throughout the county

Served a combined tota l of 1 ,339,814 meals to

16 ,205 undupl icated part ic ipants .

• Provided an est imated total o f 394,688 one -way r ides to

seniors with t ransportat ion barr iers .

•Entered over 4,000 registrat ion forms for

congregate meal part ic ipants.

• Updated over 8,000 Nutr i t ion Risk forms as mandated to

receive federa l funding.

• Created quarter ly newsletters prov id ing nutr i t ion and

health informat ion to Meals on Wheels seniors .

•Conducted 157 nut r i t ion and health educat ion

presentat ions at the s i tes .

•Compi led 2,152 surveys f rom 39 Congregate s i tes and 271

surveys f rom Meals on Wheels seniors .

• Per formed 305 program moni tor ing

and eva luat ion si te v is i ts .

• Reviewed and approved 82 sets of menus .

• Processed 450 invo ices f rom vendors .

• Per formed 20 f iscal audits to ensure prudent

use of pub l ic dol lars .

• Conducted 664 fr iendly contacts wi th the Fr iends f rom

Meals on Wheels program.

At-A -Glance

4

Par tnerships

Congregate Meal Site Partners

We have a strong partnership with community -based organizations, faith-based organizations and

municipalities to provide lunch-time meals. Every entity contributes financially, with many of them

contributing more than the required match. Our congregate meal partners include:

Volunteers

Volunteers are recruited by each site and assist in registration, meal preparation and meal service.

Volunteers might be high school students, scouts, congregation members, general assistance

recipients or the seniors themselves. They are a tremendous resource that builds service capacity to

the congregate meal sites. The Senior Nutrition Program is grateful for the dedication of volunteers.


5

Par tnerships

San Jose State University Work Study Program

The Federal Work Study Program provides the Senior Nutrition Program with student assistants who

handle congregate meal client registration and monthly rosters for the nutrition sites. This gives the

students an opportunity to work part-time to help fund their education at San Jose State University

(SJSU) while simultaneously gaining workplace experience.

San Jose State University Department of Nutrition and Food Science

The Senior Nutrition Program collaborates with SJSU’s Department of Nutrition and Food Science to

train future dietitians. Students are provided practical experience in community nutrition through the

Field Experience course and Dietetic Internship. Students must meet a minimum number of work

experience hours to receive credit for completion of the class course or internship program. Under the

supervision of SNP registered dietitians, students apply theoretical knowledge learned in the

classroom to hands-on work experience with the community nutrition and food service.

Second Harvest Food Bank and Bulk Food Distribution

SNP partners with Second Harvest Food Bank (SHFB) to provide free access to

bulk food to reduce raw food costs. Congregate meal sites are able to pick up

an array of fresh produce, depending on the season and availability that week.

Additional dry food can be ordered through SHFB once a month. Meal sites

picked up 51,485 pounds of food at San Jose SHFB and 23,227 pounds of

food at San Mateo SHFB (La Comida), which saved sites an estimated total of

$124,769.77 (74,712 total pounds x SHFB designated value of $1.67/lb.).


Cook prepares brown rice at Yu-Ai Kai;


6

Program Summar y

The Senior Nutrition Program is authorized by the Older Americans Act of 1965 and has provided

meals to eligible seniors 60 years of age and older in Santa Clara County since 1974. The purpose of

the program is to reduce hunger and food insecurity, increase socialization and promote the health

and well-being of older adults by improving access to nutritious meals and other health and wellness

services.

Congregate Meals Program

Meals on Wheels Program

$1.80

PER DAY

14 MEALS

PER WEEK

⅔ DIET

Seven entrees include five frozen lunch/dinners

plus a fresh salad and sandwich or wrap as well

as seven breakfasts

Suggested

participant

contribution

Meets 2/3 of the

recommended

dietary allowance

for a senior

•Serves the most frail and isolated seniors

of our community

•Meals planned by registered dietitians

•Nutrition education offered four times a

year through a newsletter

•An additional Meals on Wheels service is

provided through a contract with Yu Ai Kai to

prepare and deliver daily hot meals to the

Japantown and Berryessa neighborhoods


⅓ PER MEAL

30 MENUS

39 SITES

60+ AGE

$3 PER MEAL

4x PER YEAR

Across the county

Open to all seniors

age 60 or older

The portion of the daily

recommended dietary

allowance for seniors

provided by each meal.

Ethnically diverse

menus

Suggested participant

contribution

Frequency of nutrition

education offered at

each site

•Meal preparation varies by site—cook-on-site, restaurant catered, commercial kitchen catered or

centralized kitchen catered

•Provides social opportunities as well as access to exercise programs, classes, legal and financial

services and more

http://graphemica.com/%E2%85%93

http://graphemica.com/%E2%85%93

7


Target Population

Older Amer icans Act of 1965 Mandate

The Older Americans Act of 1965 (OAA) mandates the Senior Nutrition Program to provide nutrition

services to all persons aged 60 or older. Additionally, the OAA requires that services are targeted

towards persons with the greatest social and economic need with particular attention to seniors who

are age 75 or older, low-income, living alone, and/or minorities.

Target Population

The following minimum targets are established by

the County of Santa Clara’s local Area Agency on

Aging — Sourcewise. In FY 2015-2016, the Senior

Nutrition Program exceeded the targets in all areas.

Target Population Minimum FY15-16

Age 75+ 32.00% 53.72%

Low-Income 7.00% 53.07%

Living Alone 7.00% 32.11%

Minority 40.00% 74.32%

Congregate Meals

Program Overv iew

The Congregate Meals Program offers nutr i t ious

and healthy lunches at 39 d if ferent nutr i t ion

s i tes throughout the County

of Santa Clara. These meals

are e i ther cooked on -s i te or

are catered by loca l

restaurants or loca l food

vendors . Each meal meets

1/3 of the Dietary Reference

Intakes (DRIs) for o lder

adul ts and fo l lows the

D ietary Guidel ines for

Amer icans . Da i ly in teract ions at these meal

s i tes a l low seniors the opportuni ty to socia l ize

wi th one another and access exerc ise programs,

educat ional c lasses , and other act iv i t ies and

resources. The Congregate Meals Program is open

to a l l sen iors age 60 or over.

Fresh cantaloupe at Mountain View; Photo by Elizabeth Tae

9

Congregate Meals

Program Overv iew

Nutrition Requirements for Meals

Each meal meets one-third of the Dietary Reference Intakes (DRI’s) as well as the current federal

Dietary Guidelines for Americans. To ensure meals meet requirements, all menus are reviewed and

approved by registered dietitians. In FY 2015-2016, Santa Clara County Senior Nutrition Program

implemented 82 sets of ethnically diverse menus at 39 meal sites. Some sites serve specific cuisines

such as Chinese, Indian and Korean. See sample Bateman Catered Site menu below:

(NOTE—Meal sites may have five-week, six-week, or seven-week menu cycles)

PRODUCTION MENU (October 2016 – January 2017)

DAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

DATE 11/7, 12/26(H) 11/8, 12/27 11/9, 12/28 11/10, 12/29 11/11(H), 12/30

MEAT OR

EQUIVALENT

3 oz. cooked OR

15 g protein

Szechuan Pork

(3 oz. pork)

Turkey a la King

(3 oz. turkey)

Tri Tip Sandwich

(3 oz. beef)

Crispy Chicken

(3 oz. chicken)

Spinach Lasagna

(3 oz. shredded cheese)

8 oz. serving size

Minestrone Soup (6 oz.)

DO NOT cook with butter or margarine. Use oil sparingly. LIMIT fat by using lean meats and lower fat products.

Use No-Salt Seasonings such as herbs, garlic, vinegar, lemon, black/red pepper, ginger or curry.

BREAD/GRAIN

1 – 2 servings

(60% should be whole

grain for the week)

Asian Brown Rice

(1/2 cup)

Whole Wheat

Pasta

(1/2 cup)

Hoagie Roll (1)

Whole Wheat

Dinner Roll (1)

Margarine

Lasagna Noodles

in Entrée (1/2 cup)

VEGETABLES

1 – 2 servings

(1/2 cup per serving

OR

1 cup per serving if

raw leafy vegetables)

*Fresh Diced Carrots

(1/2 cup)

Fresh Bell Peppers

& Onions

(1/2 cup)

Malibu Blend

Vegetables

(1/2 cup)

Fresh Caesar Salad

(1 cup)

Corn on the Cob

(1)

Fresh Broccoli

Raisin Salad

(1/2 cup)

*Sautéed Spinach

(1/2 cup)

Baked Potato

Wedges

(1/2 cup)

Caribbean Blend

Vegetables (1/2 cup)

*Fresh Garden Salad

w/2 Tbsp. Shredded

Carrots

(1 cup)

Use Low-Sodium salad dressings (1 Tsp/cup salad), sauces and canned vegetables. Rinse canned vegetables thoroughly.

Provide 3 or more Fresh Fruits per week.

FRUIT 1 serving

(1 medium Fresh OR

1/2 cup Canned)

Fresh Fruit

in Season Fresh Orange

Fresh Pear

Pineapple Tidbits Fresh Banana

MILK 8 oz. serving

Fat-Free OR Low-Fat → → → → *→

Salt Icon: Meal contains more than 1000 mg sodium *Asterisk: 233 µg Vitamin A source 3X per week __ Underlined: 25 mg Vitamin C source Daily Vegetarian

NOTE: Do not substitute bolded, asterisked (*) and underlined (_) items. Contact SNP Dietitian for approval of menu substitutions.

Document changed items on the Food Temp Log.

Each meal has ~750 to 900 mg sodium. All persons aged 60 and above are eligible without regard to race, national origin, gender or disability.

Menus are written by site staff and approved by Senior Nutrition Program’s Registered Dietitian.

Alternative Menu for this week: Chicken Caesar Salad, Vegetarian Lentil Salad, Waldorf Turkey Pita, Vegetarian Patty Burger

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRxqFQoTCMvM_N-MlccCFU46iAodR_MKew&url=http://www.thebulldognortheast.com/food&ei=KqnDVcuPCM70oATH5qvYBw&bvm=bv.99804247,d.cGU&psig=AFQjCNGUNY6DD5KtdXIpVIkpxNGM6npVuQ&ust

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRxqFQoTCMvM_N-MlccCFU46iAodR_MKew&url=http://www.thebulldognortheast.com/food&ei=KqnDVcuPCM70oATH5qvYBw&bvm=bv.99804247,d.cGU&psig=AFQjCNGUNY6DD5KtdXIpVIkpxNGM6npVuQ&ust

10

Program Overv iew

Registration Process

In order to receive State and Federal reimbursement, all seniors must register for the program. The

congregate meal sites ask participants to complete the federally required form, available in four

languages. All forms are sent to a centralized location and are entered into the database required by

the County’s Area Agency on Aging. The site uses the created bar code to make “gold cards” which are

held by the participant and scanned prior to eating a meal. Over 4,000 forms were processed in FY

2015-2016.

Malnutrition and Senior Health

A self-reported Nutrition Screening Initiative Checklist completed in FY15-16 by Congregate Meal

participants indicated common risk factors contributing to senior nutritional status:

1. Intake of multiple medications due to medical conditions.

2. Not having enough money to buy food.

3. Eating alone most of the time.

4. Intake of less than two fruits, vegetables and dairy

products per day.

5. Not being physically able to shop, cook, and/or feed self.

The program’s annual nutrition screening result is consistent with OAA’s initiatives to provide nutrition

services to older adults. Seniors are more prone to chronic diseases, psychosocial changes, such as

depression due to loss of a spouse, and decline in finances affecting the ability to purchase adequate

food. Additionally, older individuals tend to be less active resulting in muscle loss, decrease in

metabolism and increase in weight. This affects their mobility

and ability to prepare meals.

The nutrition program offers more than just nutritious meals,

which promotes healthy eating. The meal sites also provide

opportunities for socialization, nutrition education and

supportive services. Adequate nutrition and improved

socialization helps older adults maintain good health,

increase independence and promote “aging in place.”

Congregate Meals

“The food is so good that my hair

grew back!” - Roosevelt Participant

Strawberry salad at Willow Glen

11

Program Overv iew

Nutrition Project Council

The Nutrition Project Council advises the Senior

Nutrition Program on matters relating to the delivery

of nutrition and supportive services at congregate

meal sites. Project Council members are subject

matter experts selected by their site to represent all

seniors who eat lunch at the sites as well as citizen

members who are knowledgeable in the needs of

older adults. The Nutrition Project Council meets

every other month with the goal of improving the

Senior Nutrition Program for all participants.

Par t ic ipant Profi le : Nick & Valer ie

Nick and Valerie have been enjoying healthy lunches at the Campbell nutrition site for more than two

years. Valerie is thankful for the program and wants to share how it positively impacts their lives.

Nick has Parkinson’s disease dementia and Valerie is his caregiver. Because of Nick’s condition,

Valerie felt overwhelmed with daily chores and activities. She started looking online for assistance

programs and found that Campbell offered a senior lunch program along with leisure and recreation

activities. She decided it would be a great opportunity for Nick to get out of the house and a good

chance to reduce her workload. Valerie is extremely grateful that the Congregate Meals Program not

only provides them with nutritious food, but also allows them to socialize, which helps Nick greatly.

She noticed a drastic change in Nick’s behavior after attending the program. He used to just stare at

the TV all day, unmotivated to even leave the house. After going to the lunch program daily for a year,

he started to shave and dress himself. When Nick was

hospitalized in 2015, Kimi, the Campbell nutrition site

manager, sent them a hand written card to express her

sympathy. This gesture along with Kimi’s constant

smile really makes both Nick and Valerie feel

welcomed.

Nick and Valerie continue coming to the center for

meals and companionship. They are happy to share

their experience of how SNP benefits their lives.

Congregate Meals

Nutrition Project Council members present at Sept. 19th

meeting: Teresa Walsh, City of San Jose Senior Services;

Carlos DaSilva, POSSO; Burton Smith, Evergreen; Violet

Pollock, Yu-Ai Kai; Stephen Mellors, Almaden; Rosalinda

Cortez, Gardner; Joe Young, Seven Trees

Cook preparing peas at Yu-Ai Kai;


Congregate Meals

Almaden Community Center

Gilroy Senior Center

Live Oak/LOADS

Morgan Hill - Mt. Madonna YMCA

Southside Community Center

Villa Vasona

6445 Camden Ave, San Jose, CA 95120

7371 Hanna St, Gilroy, CA 95020

111 Church St, Los Gatos, CA 95030

171 W Edmundson Ave, Morgan Hill, CA 95037

5585 Cottle Rd, San Jose, CA 95123

626 W Parr Ave, Los Gatos, CA 95030

Alma Senior Center

Eastside Neighborhood Center

Gardner Community Center

John XXIII Multiservice Center

Mayfair Community Center

Northside Community Center

Portuguese Org. for Social Services Opp.

Roosevelt Community Center

Salvation Army

Seven Trees Community Center

Yu Ai Kai

136 W Alma Ave, San Jose, CA 95110

2150 Alum Rock Ave, San Jose, CA 95116

520 W Virginia St, San Jose, CA 95125

195 E San Fernando St, San Jose, CA 95112

2039 Kammerer Ave, San Jose, CA 95116

488 N 6th St, San Jose, CA 95112

1115 E Santa Clara St, San Jose, CA 95116

901 E Santa Clara St, San Jose, CA 95116


3590 Cas Dr, San Jose, CA 95111


Alviso Community Center

Berryessa Community Center

Evergreen Community Center

India Community Center Milpitas

Milpitas Senior Center

Sunnyvale - First Methodist Church

5050 N 1st St, San Jose, CA 95002

3050 Berryessa Rd, San Jose, CA 95132

4860 San Felipe Rd, San Jose, CA 95135

525 Los Coches St, Milpitas, CA 95035

40 N Milpitas Blvd, Milpitas, CA 95035

535 Old San Francisco Rd, Sunnyvale, CA 94086

Cubberley Community Center

La Comida

Mountain View Senior Center

Self-Help for the Elderly Cupertino

Stevenson House

4000 Middlefield Rd, Palo Alto, CA 94306

450 Bryant St, Palo Alto, CA 94301

266 Escuela Ave, Mountain View, CA 94040

940 S Stelling Rd, Cupertino, CA 95014

455 E Charleston Rd, Palo Alto, CA 94306

Asian Americans for Community Involvement

Billy de Frank LGBT Community Center

Camden Community Center

Campbell Adult Center

Cypress Senior Center

HOPE Rehabilitation Center

Korean American Community Services

Santa Clara Senior Center

Santa Clara Valley Blind Center

Willows Senior Center

2400 Moorpark Ave #300, San Jose, CA 95128

938 The Alameda, San Jose, CA 95126

3369 Union Ave, San Jose, CA 95124

1 W Campbell Ave, Campbell, CA 95008

403 S Cypress Ave, San Jose, CA 95117

1555 Parkmoor Ave, San Jose, CA 95128

1800-B Fruitdale Ave, San Jose, CA 95128

1303 Fremont St, Santa Clara, CA 95050

101 N Bascom Ave, San Jose, CA 95128

2175 Lincoln Ave, San Jose, CA 95125

District 1

Supervisor

Wasserman

88,568

Meals Served

District 2

Supervisor

Chavez

252,282

Meals Served

District 3

Supervisor

Cortese

107,449

Meals Served

District 4

Supervisor

Yeager

109,304

Meals Served

District 5

Supervisor

Simitian

91,221

Meals Served

Meal Sites by District

13

Stat is t ics

In FY 2015-2016, a total of 648,824 Congregate

Meals were served to 14,565 unduplicated and

eligible participants across 39 different nutrition sites

in Santa Clara County.

Attendance to the Congregate

Meals Program fluctuated month to

month. During the months of

November, December, and January,

attendance decreased due to the

holiday season. Attendance also

tends to decrease during the cold

and rainy months.

Congregate Meals

City Sites # of Meals Served

Campbell 16,849

Milpitas 20,126

Santa Clara 19,119

SUBTOTAL 56,094

CBO Sites # of Meals Served

AACI 6,662

Billy DeFrank 1,422

Cubberley 1,964

Eastside 33,833

Gilroy 21,500

HOPE 5,934

ICC 7,719

John XXIII 34,663

KACS 10,739

La Comida 40,748

Los Gatos 7,726

LOADS 2,257

Morgan Hill 17,899

Mountain View 30,453

Northside 20,495

POSSO 26,840

Salvation Army 30,087

SCVBC 2,137

Self-Help 15,000

Stevenson House 3,056

Sunnyvale 27,409

Villa Vasona 1,498

Yu-Ai Kai 16,122

SUBTOTAL 366,163

City of SJ Sites # of Meals Served

Alma 11,553

Almaden 12,444

Alviso 1,319

Berryessa 23,676

Camden 13,669

Cypress 13,305

Evergreen 27,200

Gardner 7,380

Mayfair 20,720

Roosevelt 34,179

Seven Trees 16,410

Southside 25,244

Willow Glen 19,468

SUBTOTAL 226,567

14

Stat is t ics & Demographics

Five Year Congregate Meals Program Trend

Congregate Meals

There was an increase of 25,046

(4.02%) congregate meals served

to seniors in FY 2015-2016.


(12.12%) unduplicated seniors

served in FY 2015-2016.

Participant Demographics

Age Range Count Percentage

0-59 156 1.07%

60-64 1348 9.265%

65-69 2520 17.30%

70-74 2881 19.78%

75-79 2836 19.47%

80-89 3737 25.66%

90-99 1022 7.02%

100+ 65 0.45%

Approximately

52.59% of

participating

seniors in the

Congregate Meals

Program are 75

years of age and

older.

15

Congregate Meals

Demographics

Asian participants were the largest demographic

group that utilized the program at 51.62%.

Ethnicity Count Percentage

Asian 7519 51.62%

White/Non-Hispanic 3202 21.98%

Hispanic/Latino 2179 14.96%

Declined to State 844 5.79%

Other/Multiple Race 563 3.87%

African Ancestry 258 1.77%


Asian Indian 608 8.09%

Cambodian 5 0.07%

Chinese 3626 48.22%

Filipino 505 6.72%

Japanese 577 7.67%

Korean 293 3.90%

Laotian 9 0.12%

Other Asian 206 2.74%

Other Pacific Islander 655 8.71%

Vietnamese 1035 13.77%

Participants of Chinese descent were the largest sub-group, making up 48.22% of the Asian demographic.

I have attended the nutrition site almost daily since age 60, over 25 years ago. I

volunteered for many years at the registration desk and still help with set -up.

Coming to the site gets me out of the house and around people.

-Helen, Congregate Meal Participant

“

”

16

Congregate Meals

Demographics

Of the 14,565 seniors

participating in the Congregate

Meals Program in FY2015-2016,

56.82% were female and 38.88%

were male.

Approximately 50.90% of

Congregate Meals Program

Participants live at or below the

Federal Poverty Level (FPL). For

2015, the FPL for a household of

one (1) person was $11,770

annually or $981.00 monthly.

Approximately 30.02% of

Congregate Meals Participants live

alone. Participants attending the

Congregate Meals Program can

socialize with one another at the

nutrition sites.

Meals on Wheels

Program Overv iew

Meals on Wheels is a va lued serv ice that

ass ists homebound o lder adults in

mainta ining proper nut r i t ion, heal th and

independence. The Santa C lara County

MOW prov ides weekly del iver ies that

inc lude seven entrees, which can be

eaten for lunch or d inner , seven

breakfasts and grocery i tems. The meals

consist o f a f resh sandwich or wrap, a

f resh salad and f ive f rozen ent rees.

Addi t ional grocery i tems inc lude mi lk ,

b read, f resh f rui t , yogur t , cheese,

c rackers and peanut butter . The menu

p lan meets approx imate ly 2/3 of the

D ietary Reference Intakes (DRIs) for o lder

adults and fol lows the D ietary Guide l ines for

Amer icans.

MOW side dishes at Yu-Ai Kai; Photo by Elizabeth Tae

18

Meals on Wheels

Program Overv iew

Referrals and Assessments

Prospective participants are referred from various sources including doctors, social workers and

community-based organizations. SNP’s partner, Sourcewise, deploys Nutrition Coordinators to conduct

initial assessments at potential participants’ homes. If participants are deemed eligible for the

program, they are placed on the list for meal delivery. Sourcewise’s Nutrition Coordinators also

conduct quarterly phone calls and annual home-visit

reassessments for each MOW participant.

Meals

SNP contracts with Bateman Community Living to provide low fat, low sodium home -style meals. The

fresh salads and fresh sandwiches or wraps are made the morning of delivery at Bateman’s kitchen in

Santa Clara. The frozen meals use recipes developed and perfected in Bateman’s Sacramento USDA

culinary center. The meals are prepared using lean meats, fresh or frozen vegetables and quality

spices without added preservatives. Once cooked, meals are pre -portioned in individual containers,

sealed and labeled with high tech cooling systems and sealing machines to ensure freshness is not

compromised. Meals are kept in the freezer until they are transported to the Santa Clara kitchen one

week prior to delivery to the seniors’ homes. The meals can be kept frozen up to six months from the

date of preparation.

Taste Test

To ensure the quality of meals served, SNP and Sourcewise Nutrition Coordinators conduct taste tests

throughout the fiscal year. Feedback is offered to improve the quality of the meals. The program also

uses survey results to identify participants’ likes and dislikes and adds new food items to the menus

regularly. Dissatisfying items are removed from the menu.

Send Some Love

A “Love Letters” campaign was organized by Meals on Wheels America. SNP received

hundreds of hand-made Valentine’s Day cards from youth all over the Bay Area that

were delivered to participants in February.

Sourcewise Nutrition Coordinators

conducted 1,772 home assessments.

My parents have had food poisoning three times in the past year cooking for

themselves. It is no longer safe for them to cook at home.

-Adult child of MOW participant

“

”

19

Meals on Wheels

Program Overv iew

Meal Deliveries

Meals are delivered to participants once a week by Bateman Community Living drivers. Drivers deliver

the MOW meals via refrigerated vans to participants’ homes in locations all over Santa Clara County —

from Palo Alto to Gilroy. Seniors look forward to their scheduled delivery. Without the courtesy and

professionalism of the drivers, the MOW Program would not be successful.

Emergency Preparedness Supplies

MOW seniors received an emergency preparedness supply bag

for their holiday gift this year. The bag is to be stored by each

participant in their residence and used in case of emergency,

such as a natural disaster, and there is a delay in assistance

from their caretakers or first responders. The bag contains

items such as a flashlight, hand sanitizer, whistle, drinking

water pouch and mylar blanket. Included in the supply bag is

an emergency pack of three ready-to-eat meals that can be

stored for an extended period of time.

Meal Breakdown

In addition to the Santa Clara County Meals on

Wheels Program, Yu-Ai Kai’s Neighborhood Meals

on Wheels Program provides eligible seniors who

live in the Japantown and Berryessa areas with a

daily hot meal. In FY 2015-2016, a total of

687,815 Home-Delivered Meals were served to

1,640 unduplicated seniors.

The 679,321 meals served by the

Santa Clara County Meals on Wheels

Program are broken down by the

following types of meals:

Santa Clara County Meals on Wheels – Meal Breakdown

Type of Meal Count Percentage

Regular Delivery (Breakfasts and Entrées)

666,544 98.12%

Bonus Holiday Meals 5,482 0.81%

Extra Breakfast Entrées 1,820 0.26%

Shelf-Stable Meals 5,475 0.81%

Total 679,321 100.00%

Home-Delivered Option # of Meals

Served # of Clients

Santa Clara County Meals on Wheels

679,321 1,565

Yu-Ai Kai’s Neighborhood

Meals on Wheels 8,494 75

Total 687,815 1,640

MOW emergency meals provided to seniors

20

Meals on Wheels

Donat ions

Citizens residing in the County of Santa Clara continue to demonstrate their generosity to the

participants receiving Meals on Wheels. It is with heart -felt appreciation that our fund raising efforts

raised $158,761.87 in FY 2015-2016.

Gilroy Senior Craft Shop

The Gilroy Senior Craft Shop is a non-profit that operates as an

outlet for local seniors to sell their handmade craftwork in

order to supplement their incomes. The shop also sells donated

articles, wherein all earnings are contributed back in monetary

form to local charitable organizations. The shop is operated

solely by senior volunteers.

Once a year, the volunteer members vote for local charitable

organizations they would like to see benefit from the shop’s

donated article sales amount. This year they awarded a $200

donation to Meals on Wheels.

The Mercury News Wish Book 2015

The Senior Nutrition MOW Program was selected by The Mercury News to participate in the holiday

season Wish Book 2015. Thanks to the generosity of the readers, The Mercury News donated

$25,000 that provided 4,000 breakfasts, 4,000 lunch/dinner entrees and grocery items to

participants.

Other Donations

Other donations include two direct mail campaigns, online contributions from our website and the

generous County of Santa Clara employees donating though the Combined Giving Campaign.

Thank You!!

21

Par tic ipant Profi le : Mar y

“Enjoy life, be good to people and always help others” is

Mary’s motto and the reason why she is so vibrant as a

centenarian! Mary Peterson celebrated her 100th birthday

this year but her positive attitude, will power and humor

reveal her as a woman inspirationally young at heart. Born

on Jan 9th, 1916 in Minnesota, Mary relocated with her

husband to Mountain View 71 years ago. Last September,

Mary suffered an injury due to a late night fall. She was

admitted to Stanford for surgery which has made her less

ambulatory. Despite the fall she took, Mary refuses to move

into an assisted living home. Since she has no close family

members in California, she relies on the help of caretakers

who come in during the day to help her with household

chores. Mary is unable to shop for or prepare her meals.

She finds Meals on Wheels indispensable to helping her

stay at home while maintaining her independence. She

looks forward to meeting her driver every Monday and receiving her nutritious meals for the week. The

caregivers warm up her meals and assist her in cutting the food. Mary believes that Meals on Wheels

keeps her healthy and has helped her maintain her dignity.

Meals on Wheels

Benefits of MOW

• Improved nutrition through access to food.

•Healthy meals - lower in fat, sodium and sugar.

•Affordable meals - suggested contribution $1.80/day.

•Flexible meal planning - seniors eat when they want.

•Weekly visits by MOW drivers.

•Annual home visits by MOW Nutrition Coordinators.

•Nutrition education - quarterly MOW Newsletters.

Thanks to contributions from the

community, 20 Microwaves were

distributed to MOW participants who

were in need of one in FY 2015-2016.

The seniors are very grateful for

the meals and they welcome me

in like I am a part of their family.

– MOW Driver

“

”

22

Meals on Wheels

MOW Participant (1,640 Participants)

Map of MOW Par t icipants

Map courtesy of Steve Borgstrom, Department of Planning & Development

I consider you the savior of my life. I am poor, live alone and

am unable to prepare meals. I am grateful to you.

-MOW participant

“

”

23

Stat is t ics & Demographics

Five Year Meals on Wheels Program Trend


meals (0.71%) served to seniors,

but a decrease of 49

unduplicated seniors (2.90%)

served in FY 2015-2016.

Although the number of seniors

decreased, the average length they

stayed on MOW increased from 7.56

months to 7.89 months (4.37%) in

FY 2015-2016.

Age Range Count Percentage

0-59 5 0.30%

60-64 132 8.05%

65-69 230 14.02%

70-74 227 13.84%

75-79 225 13.72%

80-89 531 32.38%

90-99 276 16.83%

100+ 14 0.85%

Participant Demographics

The largest age group participating in the Meals

on Wheels Program is the 80–89 Age Group with

531 participants (32.38%).

Meals on Wheels

24

Demographics


Other/Multiple Race 44 2.68%

Asian 255 15.55%

African Ancestry 101 6.16%

Hispanic/Latino 249 15.18%

Caucasian 960 58.54%

Declined to State 31 1.89%

Of the 1,640 seniors participating in

the Meals on Wheels Program in FY

2015-2016, 62.20% were female

and 36.95% were male.

The Meals on Wheels Program provides meals

to a diverse group of homebound seniors.

Meals on Wheels

Illustration by Salvation Army Congregate

Meal participant Josh Beastley

MOW meals being prepared at Bateman;

Photo courtesy of Bateman

25

Demographics

Almost 50% of Meals on Wheels

Participants live alone. Seniors who live

alone are more prone to malnutrition as

they may not enjoy cooking or eating

alone, make poor food choices, or may

not know how to cook.

Meals on Wheels

MOW meals being prepared at Bateman;

Photo courtesy of Bateman

Over 72% of Meals on

Wheels Participants live at or

below the Federal Poverty

Level (FPL). For 2015, the

FPL for a household of one

(1) person was $11,770

annually or $980.83 monthly.

Birthday cards were mailed to participants

during their month of birth in 2016.

26

Program Overv iew

Friends from Meals on Wheels (FMOW) began in April of 2016 as a partnership between the Senior

Nutrition Program and The Health Trust (THT). THT’s staff, interns and volunteers provide friendly

home visits and telephone calls to homebound seniors receiving Meals on Wheels with the aim of

increasing their well-being by providing companionship and opportunities to socialize with others.

Meals on Wheels clients interested in participating can opt to receive a weekly or bimonthly friendly

visit and phone call. They can also participate in an in -home exercise program or have free pet food

delivered monthly. Furthermore, every participant receives a special visit around their birthday with a

card and lap quilt made by THT volunteers. Upon receiving a birthday card and quilt, one FMOW

participant teared up and said “I am so thankful for this gift. It means so much that people care,

especially now that I am homebound.”

Although any participant receiving Meals on Wheels qualifies for the program, emphasis is placed on

seniors who are 75 years or older, have chronic health issues, live alone, and/or are at the highest

risk for institutionalization.

Seniors Served

For the three months in FY 2015-2016, Friends from Meals on

Wheels provided a total of 664 service units to 73

unduplicated seniors.

Participant Profile: Ma Luz

Ma Luz is a current Friends from Meals on Wheels client who

receives weekly home visits. After retiring as a teacher, Ma Luz

had a stroke, which decreased her mobility. She says she is

thankful for the FMOW staff who are “making use of their God -

given talents in planning activities for seniors.” She says, “the

shared stories on friendly visits are the best to while away my

‘cloudy moments.’”



Socialization Service Count

Home-Visits 226

Telephone Calls 348

Empower Me! (Exercise) 90

TOTAL 664

27

Senior Nutr i t ion Program Expenditures

In FY 2015-2016, the Senior Nutrition Program expended $9,914,710.00.

Of the $9,914,710.00 expended by the Senior Nutrition Program, $1,209,129.00 was utilized for

transportation services through the Mobility Management Program and Measure A —Senior

Transportation Program, $31,468.00 went towards funding the Friends from Meals on Wheels

Program, and $8,674,113.00 funded nutrition services through the Congregate Meals Program and

Meals on Wheels Program.

Expenditure Funding Sources —Transpor tat ion

County General Fund

Funding for the Mobility Management Program comes exclusively from the County General Fund. In FY

2015-2016, $265,535.00 was expended to mobility options to seniors that allowed them to gain

access to nutrition sites within the County. Mobility Options for seniors include bus passes, gas cards,

volunteer drivers and ADA door-to-door transportation services.

Measure A Funds

Measure A Funds were originally allocated to alleviate a transportation waiting list. In FY 2015 -2016,

the Measure A—Senior Transportation Program continued to provide mobility options to the seniors

with transportation barriers within Santa Clara County. In addition to providing services to nutrition

sites, participants utilized the program to attend non-nutrition locations such as grocery stores,

doctors’ appointments and church. $943,595.00 was expended in FY 2015-2016 to provide an

estimated 267,989 one-way rides. The Measure A Program will end at the end of FY 2016 -2017,

which will leave a deficit in funding for transportation services next year.

Program Costs

Expenditure Amount Percentage

Congregate Meals $4,845,400.00 48.87%

Administrative* $1.680,064.00 16.95%

Measure A $943,595.00 9.52%

Mobility Management $265,565.00 2.68%

Meals on Wheels $2,148,649.00 21.67%

Friends from MOW $31,468.00 0.32%

Total $9,914,710.00 100.00%

* Administrative Expenditure includes staff salaries, small kitchen items, office supplies, etc. and are split 80% Congregate / 20% Meals on Wheels

28

Expenditure Funding Sources —Nutr i t ion

Federal and State Funding

Funding from the federal and state levels come in the form of the Older Americans Act of 1965 (OAA)

Title III Funds and Nutrition Services Incentive Program (NSIP) Funds. Each year, the California

Department on Aging allocates OAA and NSIP funds across the 33 Area Agencies on Aging (AAA) within

California. The AAAs then disburse the funds within their local jurisdiction toward a variety of senior

services including senior work programs, supportive services, nutrition services, etc. Sourcewise is the

designated AAA for the County of Santa Clara.

Participant Contributions

The Senior Nutrition Program collects suggested contributions from Congregate Meals Program and

Meals on Wheels Program participants. These participant contributions are cycled back into the

programs to cover the costs of meals and other program expenses.

County of Santa Clara General Fund

For some counties in California, OAA and NSIP Funds are the only source of funding for that county’s

Senior Nutrition Program. In Santa Clara County, in addition to federal and state funding, County

General Fund is appropriated to the Senior Nutrition Program to allow a greater number of

participants the ability to attend lunches at nutrition sites or receive Meals on Wheels.

Meals on Wheels Trust Fund (Donations)

Our generous community members contributed through online and mailing list donations for the Meals

on Wheels Program. Due to the increased demand for meals and the implementation of the Friends

from Meals on Wheels Program, the Senior Nutrition Program transferred funding out of the Trust

Fund for use to ensure that there was enough funding to serve all participants in FY 2015 -2016.

Program Costs

Funding Source Amount Percentage

NSIP $907,053.00 10.46%

Title III (Federal) $1,535,179.00 17.70%

Title III (State) $303,288.00 3.50%

Contributions $786,415.00 9.07%

County General Fund $4,792,678.00 55.25%

MOW Trust Fund $349,500.00 4.03%

Total $8,674,113.00 100.00%

29

Older Amer icans Act o f 1965 Funding —A Closer Look

Funding Overview

Portions of the Congregate Meals Program and Meals on Wheels Program are funded through Title III

and NSIP Funding and are distributed by Sourcewise. For both programs, Title III Funding was fixed for

the year. For NSIP Funding, Sourcewise reimbursed SNP up to a limited number of allocated meals.

SNP exceeded the allotment of meals for both the Congregate Meals Program and Meals on Wheels

Program in May of FY 2015-2016.

Congregate Meals Program OAA Funding

In FY 2015-2016, the Congregate

Meals Program received

$1,799,159.00 in OAA Funding as

follows:

Meals on Wheels Program OAA Funding

In FY 2015-2016, the Meals

on Wheels Program received

$946,361.00 in OAA Funding

as follows:

OAA

Funding Title Amount

Title III $1,363,942.00

NSIP $435,217.00

Total $1,799,159.00

OAA

Funding Title Amount

Title III $474,525.00

NSIP $471,836.00

Total $946,361.00

Program Costs

30

Mobi l i ty Management Program

The Mobility Management Program is a coordinated effort between the Senior Nutrition Program (SNP)

and Outreach & Escort, Inc. (OUTREACH) to help seniors gain access to congregate meal sites through

various mobility options such as bus passes, gas cards, and paratransit rides.

One-Way Rides

In FY 2015-2016, OUTREACH provided an

estimated 126,699 one-way rides for

Mobility Management Participants to attend

the Congregate Meals Program.

*Estimated one-way rides are based on average usage per

mobility option as reported by OUTREACH:

- ADA Rides: Actual usage

- Gas Cards: 22 one-way rides/month

- Van & Volunteer Driver: 8 one-way rides/month

- Bus Passes: 17 one-way rides/month

There was a 3.15% increase in the

total number of one-way rides

provided in FY 2015-2016.

Seniors Served

In FY 2015-2016, an average of 641 seniors per

month were served by the Mobility Management

Program. The average number of seniors served

per month increased by 35 participants (5.8%)

from FY 2014-2015. The Mobility Management

Program continues to be a popular program that

provides transportation and mobility options for

seniors to attend the Congregate Meals Program.

Mobility Option Service FY 2015-2016

One-Way Rides

ADA Rides 12,491

Monthly Bus Pass Trips 87,754*

Prepaid Gas Card Trips 23,430*

Van & Volunteer Driver Services Trips 3,024*

Total 126,699

Transportation

31

Measure A—Senior Transpor tat ion Program

Program Overview

In addition to the Mobility Management Program, participants can utilize the Measure A —Senior

Transportation Program to access nutrition sites as well as other destinations such as grocery stores

and doctors’ appointments. Services include bus passes, gas cards, volunteer driver transportation,

specialized door-to-door transportation, ADA subsidy fares, safe walking groups, older adult bicycles/

tricycles, and older driver safety classes. The Board of Supervisors allowed unspent funds

($194,653.55) from FY 2014-2015 to be rolled-over for use in addition to the $750,000.00 already

allotted in the fiscal year. As a result, a total of $944,653.55 was available for senior transportation

services through the Measure A Program in FY 2015-2016.

Seniors Served

In FY 2015-2016, an average of 1,446 seniors with transportation barriers per month were served by

the Measure A–Senior Transportation Mobility Management Program.

Year-In-Review and Next Steps

In FY 2015-2016, the combined numbers of one-way rides for both the Mobility Management Program

and Measure A—Senior Transportation Program totaled 394,688. Both programs were successful in

providing transportation services to the County’s seniors and will continue to do so in FY 2016 -2017.

Mobility Option Clients/Month

Bus Passes (Nutrition) 744

Gas Cards (Nutrition) 162

ADA (Nutrition) 38

Door-to-Door (Non-Nutrition) 210

Bus Passes (Non-Nutrition) 246

ADA (Non-Nutrition) 47

Total 1,446

Transportation

32

Harvey Rose Management Audit

On February 25, 2015, the Management Audit Division of the Board of Supervisors (Harvey Rose)

presented the Management Audit of the Senior Nutrition Program to the Finance and Government

Operations committee. The Senior Nutrition Program has successfully implemented several of the

Harvey Rose recommendations since the release of the Management Audit Report. Progress on the

remaining recommendations are as follows:

Section 1. Improving “Meals on Wheels” Services

Harvey Rose Recommendation Agency Update

1.1a

Assess the re-prioritization of

$500,000 to $800,000 of

annual meals funding to support

services funding.

Completed. The Social Services Agency (SSA) worked with

the Office of the County Executive to address Sourcewise’s

transfer of federal and state funding from nutrition

services to other supportive services. The funding will

continue to be diverted to supportive services.

1.1b

Assess a potential partnership

with or grants from The Health

Trust which has $13.4 Million in

undesignated funds for purposes

consistent with the County’s

MOW program, and which

currently operates its own MOW

program.

Completed. The Health Trust and SSA met. The Health

Trust explained that based on the by-laws that established

their organization, there are strict guidelines on how this

funding can be used. Based on these guidelines, that

there is no funding available for the County to leverage for

MOW.

1.1c

Assess use of volunteers,

including the potential hiring of a

Volunteer Coordinator to deliver

supplemental foods or simply

visit seniors to help them heat

their meals and increase

socialization.

Completed. The Senior Nutrition Program contracted with

The Health Trust to implement a the Friends from Meals on

Wheels program. Services started on April 1, 2016.

1.1d

Program existing unexpended

MOW donations, amounting to an

estimated $667,000 in savings

and $147,000 in ongoing

revenue, as described in Section

2 of this report. (Priority 1)

Completed. During FY 2015, a total of $320,000 was

transferred from the SNP Trust Fund. This same amount

was expended to augment the contract amount for

Bateman Community Living, the contractor providing the

meals and delivery for the Meals on Wheels Program, to

meet the increased number of participants served. As

recommended by the Management Audit, a minimum of

$147,000 will be automatically transferred each fiscal

year for items such as the food, microwaves and the

Friends from Meals on Wheels contract (See Item 1.1c

above).


33

Section 2. Unexpected Donations for Meals on Wheels


2.1

Develop and implement a policy to expend new

donations on direct MOW services within 12 months of

receipt to generate approximately $147,000 in

additional annual resources to enhance MOW quality, as

described in Section 1 of this report.

Completed. See Item 1.1d above.

Section 3. Ensuring Quality of Meals and Services at Congregate Sites


3.1

Adopt additional meal quality

and availability standards to

ensure the program achieves

its goal of maintaining

healthy seniors. (Priority 1)

Completed. In FY 2015, SNP modified the program’s

evaluative tools (quarterly and annually) to further assess

staffing and quality of meals served at nutrition sites as

follows:

1. Evaluation of staffing hours:

To determine adequate staffing at meal sites, SNP uses the

food service industry’s formula “Minutes per Meal”. This

formula works best for cook-on-sites with a

recommendation of 7-10 labor minutes per meal.

2. Evaluation of raw food cost:

Per Senior Nutrition Task Force 2012 recommendations,

SNP standardized budgeting for community-based

organizations by introducing a “flat fee per meal” model

with providers developing program design and overall

budget including staffing hours and salary. SNP requires

sites to expend a minimum of 25% of total funding towards

cost of food. Catered sites typically spend above the

minimum 25% to cover the cost of meal preparation and

delivery service. Therefore, there will be a differentiation in

food cost between cook-on-sites vs. catered sites.

3. Visual evaluation of food served:

SNP evaluation tools include additional clarifications on

the assessment of the quality of food, specifically on meal

presentation, taste/flavor, texture, and consistency.

Additionally, evaluation of food waste was added.


34

Section 3. Ensuring Quality of Meals and Services at Congregate Sites


3.1

(cont’d)

Adopt additional meal quality and

availability standards to ensure

the program achieves its goal of

maintaining healthy seniors.

(Priority 1)

4. Annual Survey:

A written participant survey is completed at each site

on an annual basis, rating meal satisfaction and

menu recommendations. Feedback is shared with

the meal sites for improvement.

Effective July 2015, the Controller’s Office approved the

reimbursement of meals purchased by the SNP

dietitians for the purpose of evaluating the quality of

food and services. Program staff can consume two

meals per fiscal year at each meal site. This will cost a

maximum of $702.00 per year.

3.2

Upon evaluation and on a case-

by-case basis, waive the

contractually required matching

funds for just the additional

meals of sites hit by excessive

demand, and establish an

emergency set-aside of $5,000

to temporarily cover the

additional matching meal costs.

(Priority 3)

Completed. Sites that are hit with excessive demand

will be evaluated on a case by case basis to partially or

fully temporarily waive the matching funds to cover the

additional meal costs.

Section 4. Strengthening Senior Nutrition Program Transportation


4.1

Notify the Board of Supervisors in

writing as soon as it learns that

Outreach has established a waitlist

of 50 or more eligible seniors which

may persist into the future, and

advise the Board on how it intends to

address the issue so that all eligible

seniors receive such services in a

timely manner.

Completed. Measure A Funds, combined with the

County of Santa Clara and City of San Jose’s Senior

Nutrition Mobility Management transportation

contracts, have eliminated the waitlist for the duration

of FY 2015. All eligible seniors who requested

transportation services were served. The Measure A

Senior Transportation Program will continue to run

through June 30, 2017.


35

Section 5. Distribution of Meal Sites Relative to Distribution of Low-Income Seniors


5.1

Examine options for providing at least

lunchtime service of salads and

sandwiches in the George Shirakawa

Community Center or other appropriate

site within ZIP Code 95122 to reach this

area’s many low-income seniors.

(Priority 1)

In Progress. We are still exploring ways to

provide congregate meals to all underserved

areas. Tentatively, the City of San Jose plans to

open the Shirakawa Center in October 2016 as a

Vietnamese hub which reopens the possibility of

using this site as a congregate meal location.

5.2

Examine options for providing congregate

meal services in ZIP codes 95127, 95121,

95133, 95118, 95131, 95051, and

95136, with the goal of expanding the

reach of daily congregate meals to the

neighborhoods of 80 percent of the

County’s low-income seniors. (Priority 1)

In Progress. See Item 5.1 above.

5.3

Establish a goal to provide congregate

meals within the ZIP codes of 80 percent

of the County’s low-income seniors’

residences.

In Progress. See Item 5.1 above.

Section 6. Coordination of the CalFresh and Senior Nutrition Programs


6.1

Prepare a written plan to ensure

continuity of coordination between the

Senior Nutrition Program, the Department

of Employment and Benefit Services, and,

to the extent practicable, the volunteer

screeners at Second Harvest Food Bank,

to maximize the extent to which SNP

participants receive CalFresh (food

stamp) benefits. (Priority 1)

Completed. All parties have met and a written

plan has been developed to promote CalFresh at

congregate meal sites and with Meals on Wheels.


36

Future Challenges

Future Chal lenges for SNP

Some of the future challenges for the Senior Nutrition Program include:

1. Transportation – Congregate meal programs are under utilized if seniors cannot get to the sites.

A. SNP was allocated $750,000 per year for three years to be used for nutrition and non -

nutrition transportation of seniors through OUTREACH. FY 2016-2017 will be the final year

of the provision.

B. Between soliciting a new vendor and implementing fixed route changes, VTA’s paratransit

services are in flux.

2. Funding – Ensuring sufficient funding to keep up with the growing number of seniors.

A. Approaching municipalities to share in the cost of Meals on Wheels.

B. Increasing participant contributions.

C. Considering the possibility of other revenue streams.

3. Living Wage – Depending on how the Living Wage is implemented, current providers may opt out of

providing congregate meal services.

4. Increasing Services – Providing congregate meal services to all seniors who want them with an

emphasis in areas where there is a high density of low income seniors.

A. Site Locations in strategic places.

B. Exploring alternative non-traditional service models.

5. Computer System – Creating a user friendly system to replace the current labor intensive system

that meets the needs of both SNP and the community based organization service providers.

My father can no longer prepare meals, shop, or even walk without

assistance. He has lost a considerable amount of weight from not

eating and I am very concerned about him.

-Adult Child of new MOW participant

“

”

Documents

Santa Clara County Senior Nutrition Program...Letter from the Director The Santa Clara County Senior Nutrition Program (SNP) has been a well-regarded, stable safety-net program for