HomeMy WebLinkAbout21- Parks and Recreation
ORIGINAL
CITY OF SAN BERNARDINO - REQUEST FOR COUNCIL ACTION
Dept: Parks, Rect;eation and
Community Services Dept.
Subject: Resolution authorizing the City
Manager to execute Amendment No.4 to
Contract 07-481 A-4 with the County of San
Bernardino Department of Aging and Adult
Services (DAAS) and accepting the proposal
amount of $177,773 for the period of July 1,
2009 through June 30, 2010 for the Senior
Nutrition Program.
From: Kevin Hawkins, Director
Date: May 7,2009
MICC Meeting Date: June 1,2009
Synopsis of Previous Council Action:
5/26/09 - Grants Committee recommended moving item forward to Council.
10/6/08 - Resolution No. 2008-386 adopted, authorizing execution of Amendment No.3 to
Contract 07-481 A-3, accepting an amended proposal amount for FY 08/09.
6/2/08 - Resolution No. 2008-175 adopted, authorizing execution of Amendment No.2 to
Contract 07-481 A-2 with the County of San Bernardino for the Senior Nutrition Program.
6/4/07 - Resolution 2007-180 adopted, authorizing the Department to apply for and administer
the grant from San Bernardino County Department of Aging and Adult Services for the
administration of the Senior Nutrition Program.
Recommended Motion:
Adopt Resolution.
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Contact person:
Robert Lennox
Phone: 384-5233
Supporting data attached: Staff report reso Contract & amendment Ward: All Wards
FUNDING REQUIREMENTS:
Amount $177,773 grant funding:
In-kind contribution - $66,229.
Source: (Acr.t No) 1 ?:\-S1 :\-xxxx
(Acct Description) Federal & State Programs Fund
Council Notes:
~t? ZC:CX?-13~
Finance:
Agenda Item No. 2.1
~I-O'
CITY OF SAN BERNARDINO - REQUEST FOR COUNCIL ACTION
Staff Report
Subject:
Resolution of the Mayor and Common Council of the City of San Bernardino authorizing the City
Manager to execute Amendment No.4 to Contract 07-481 A-4 with the County of San Bernardino
Department of Aging and Adult Services (DAAS) and accepting the proposal amount of $177,773 for
the period of July 1, 2009 through June 30, 20 I 0 for the Senior Nutrition Program.
Background:
The Senior Nutrition Program Contract Amendment No.4 is an agreement between the City and the
County of San Bernardino (DAAS) for the provision of senior nutrition services for FY 2009/20 I O. The
grant award for FY 09/1 0 is for $75,000 less than the amount awarded for FY 08/09. Staff has been
tasked with fundraising $15,000 during the upcoming fiscal year. It is anticipated that a reduction in
meals and menu items will be necessary.
The current agreement with the County for the City's Senior Nutrition grant is comprised of contract
cycles covering three fiscal years (2007/08, 2008/09 and 2009/1 0). The overall participation number for
FY 2007/08 was 54,933, and the number of program participants for FY 08/09 is estimated at 51,206.
The projected number of participants in the Senior Nutrition Program for FY 09/1 0 is 55,000.
The City Parks, Recreation and Community Services Department Senior Nutrition Program currently
contracts with Med-Asset, which in turn contracts with many food suppliers to assist us in delivering
quality foods at a discounted price for our senior population. Annual purchase orders for Sysco Food,
Merit Day and Ross Swiss were prepared for the initial program year covering the period of July I,
2007 to June 30, 2008 and for FY 2008/2009; similar purchase orders will be required for FY
2009/2010. Having these annual purchase orders in place will assist the Senior Nutrition Program in the
ongoing delivery of quality nutrition services to our senior population.
The Senior Nutrition Program serves lunches at the following seven meal sites: 5th Street Senior Center,
Perris Hill Senior Center, New Hope Family Life Center, Hernandez Community Center, Lytle Creek
Community Center, Lighthouse for the Blind and Highland Senior Center.
At mid-year, the grant program costs will be reviewed; at that time it may be necessary to request a
budget amendment from the County to realIocate the amount of funds budgeted in the food line item.
Some of the funds from this contract will be used for outreach and marketing endeavors to the City's
senior population.
Financial Impact:
The amount of grant funding available for FY 09/10 is $177,773. There is no General Fund cash match
required; the City's in-kind contribution is budgeted at $66,229 for FY 09/1 0, although the contract
requires only $17, I 03 in in-kind contributions for the upcoming fiscal year. Fundraising efforts will be
undertaken to raise $15,000 ($10,000 in matching cash, and an additional $5,000 to supplement the
anticipated meal revenue, which is estimated at $35,000 for FY 09/1 0).
Recommendation:
Adopt Resolution.
RESOLUTION NO.
(C(Q)f'f
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RESOLUTION OF THE MAYOR AND COMMON COUNCIL OF THE CITY
OF SAN BERNARDINO AUTHORIZING THE CITY MANAGER TO EXECUTE
AMENDMENT NO. 4 TO CONTRACT 07-481 A-4 WITH THE COUNTY OF SAN
BERNARDINO DEP ARTMENT OF AGING AND ADUL T SERVICES (DAAS),
ACCEPTING THE PROPOSAL AMOUNT OF $177,773 FOR THE PERIOD OF JULY
1,2009 THROUGH JUNE 30, 2010 FOR THE SENIOR NUTRITION PROGRAM.
BE IT RESOLVED BY THE MAYOR AND COMMON COUNCIL OF THE
CITY OF SAN BERNARDINO AS FOLLOWS:
SECTION 1. That the City Manager is hereby authorized to execute Amendment 4 to
Contract 07-481 A-4 with the County of San Bernardino Department of Aging and Adult
Services for the provision of Senior Nutrition Program services for the period of July 1, 2009
through June 30, 2010, a copy of which is attached hereto, marked Exhibit "A" and
incorporated herein by reference as fully as though set forth at length; and
SECTION 2. That the authorization granted hereunder shall expire and be void and of
no further effect if Amendment No.4 to Contract 07-481 A-4 is not executed by both parties
and returned to the Office of the City Clerk within sixty (60) days following effective date of
the Resolution.
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RESOLUTION OF THE MAYOR AND COMMON COUNCIL OF THE CITY
OF SAN BERNARDINO AUTHORIZING THE CITY MANAGER TO EXECUTE
AMENDMENT NO. 4 TO CONTRACT 07-481 A-4 WITH THE COUNTY OF SAN
BERNARDINO DEPARTMENT OF AGING AND ADULT SERVICES (DAAS),
ACCEPTING THE PROPOSAL AMOUNT OF $177,773 FOR THE PERIOD OF JULY
1,2009 THROUGH JUNE 30, 2010 FOR THE SENIOR NUTRITION PROGRAM.
I HEREBY CERTIFY that the foregoing Resolution was duly adopted by the Mayor
and Common Council of the City of San Bernardino at a
meeting thereof, held
, 2009, by the following vote, to wit:
day of
on the
Council Members:
AYES
NAYS
ABSTAIN ABSENT
ESTRADA
BAXTER
BRINKER
SHORETT
KELLEY
JOHNSON
MCCAMMACK
Rachel G. Clark, City Clerk
day of
The foregoing resolution is hereby approved this
2009.
Patrick J. Morris, Mayor
City of San Bernardino
Exhibit "A"
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FOR COUNTY USE ONL Y
S
~ New Vendor Code Depl Contract Number I
- SC A I
\tCO'",'i;NO ~) L Change I
@ CITYOFSB772 OOA 07-481 A-4
Cancel
\'.'~.I!' - County Department Depl Orgn. Contractor's License No
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~ Aging and Adult Services OOA NUT
County Department Contract Representative Telephone Total Contract Amount
County of San Bernardino Sharon Alston (909) 386-8145 $679,760
FAS Contract Type
n Revenue 1)(1 Encumbered n Unencumbered n Other:
T ANDARD CONTRACT If not encumbered or revenue contract type, provide reason: I
Commodity Code Icontract Start Date Contract End Date Original Amount Amendment Amount
95200 July 1, 2008 June 30, 2010 $259,129 $157,773
Fund Depl Organization Appr Ob)/Rev Source GRC/PROJ/JOB No Amount
AAF OOA OOA I 200 2445 210 $133,940
Fund Depl Organization Appr Obj/Rev Source GRC/PROJ/JOB No Amount
AAF OOA OOA I 200 2445 235 $23,048
Fund oepl Organization Appr Obj/Rev Source GRC/PROJ/JOB No. Amount
AAF OOA OOA 200 2445 280 $785
, I
Project Name Estimated Payment Total by Fiscal Year
Senior Nutrition Services FY Amount lID FY Amount I/O
08/09 ($20,000) 0
- -
09/10 $177,773 I
- -
I"HIS CONTRACT is entered into in the State of California by and between the County of San Bernardino,
Department of Aging and Adult Services, hereinafter called the County, and
Name Contractor
City of San Bernardino hereinafter called
600 West 5th Street
San Bernardino, CA 92410
Phone Birth Date
(909) 384-5430
FederallD No. or Social Security No
IT IS HEREBY AGREED AS FOllOWS:
AMENDMENT NO.4
It is hereby agreed to amend Contract No. 07-481 as follows:
III. CONTRACTOR GENERAL RESPONSIBILITIES:
Paragraph G is amended to read as follows:
G. Subcontracts
The Assistant County Administrator for Human Services is designated the authority to approve one or
more subcontracts, provided each subcontract meets the following terms and conditions:
1. The policies and procedures used in processing and awarding the subcontracts were:
Auditor/Controller-Recorder Use Onl
o Contract Database 0 FAS
Input Date Keyed By
Page 1 of 4
c--~==~=~~ a.~~Organizecrand structured; ~~~-~. -
b. Reasonable and equitable;
c. Documented and approved by appropriate authorities;
d. Consistent with applicable federal, state, and local procurement requirements;
e. Uniformly applied; and
f. Open for public review and scrutiny.
2. All subcontracts require the advance written approval of the Assistant County Administrator for
Human Services.
3. Any subcontractor shall be subject to the same provisions as Contractor. Contractor shall be
fully responsible for the performance of any subcontractor.
4. Funds for this Contract shall not be obligated in subcontracts for services beyond the
termination date of this Contract.
5. The Contractor shall have no authority to contract for, on behalf of, or incur obligations on
behalf of the County.
6. Copies of subcontracts, memoranda and/or letters of understanding shall be on file with the
Contractor and shall be made available for review at the request of the County.
7. A copy of the executed subcontract shall be submitted to the Director of OMS.
Paragraph H is amended to read as follows:
H. Contractor shall maintain all records and books pertaining to the delivery of services under this
Contract and demonstrate accountability for contract performance. Said records shall be kept and
maintained within the County of San Bernardino or within a reasonable driving distance. County shall
have the right upon reasonable notice and at reasonable hours of business to examine and inspect
such records and books.
Records, should include, but are not limited to, monthly summary sheets, sign-in sheets, and other
primary source documents. Fiscal records shall be kept in accordance with Generally Accepted
Accounting Principles and must account for all funds, tangible assets, revenue and expenditures.
Fiscal records must also comply with the appropriate Office of Management and Budget (OM B)
Circulars that state the administrative requirements, cost principles and other standards for
accountancy.
All records shall be complete and current and comply with all Contract requirements. Failure to
maintain acceptable records per the preceding requirements shall be considered grounds for
withholding of payments for billings submitted and for termination of the Contract.
Paragraph M is amended to read as follows:
M. Contractor shall keep the County apprised of any and all actions taken by its Board of Directors which
may impact on the Contract. Further, a County representative shall have the option of attending
Board meetings during the term of this Contract.
Paragraph N is amended to read as follows:
N. Conflict of Interest
1. The Contractor shall prevent employees, consultants, or members of governing bodies from
using their positions for purposes including, but not limited to, the selection of subcontractors,
that are, or give the appearance of being, motivated by a desire for private gain for
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Page 2 of 4
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-----~~ --
===;;c~~.==;:-=ft1emselves~Orbthers~-sUcnas~f~nlllly,'Dusiness~- or of her ties~ the event thatthe~C()unty'
determines that a conflict of interest exists, funds may be disallowed by the County and such
conflict may constitute grounds for termination of the Agreement
2, This provision shall not be construed to prohibit employment of persons with whom the
Contractor's officers, agents, or employees have family, business, or other ties, so long as the
employment of such persons does not result in a conflict of interest (real or apparent) or
increased costs over those associated with the employment of any other equally qualified
applicant, and such persons have successfully competed for employment with the other
applicants on a merit basis,
V. FISCAL PROVISIONS
Paragraph A is amended to read as follows:
A. The maximum amount of reimbursement under this Contract shall not exceed $679,760, of which
$594,170 ($208,598 for FY 2007/08, $216,402 for FY 2008/09 and $169,170 for FY 2009/10) may be
federally funded, and shall be subject to availability of funds to the County. The consideration to be
paid to contractor, as provided herein, shall be in full payment for all Contractor's services and
expenses incurred in the performance hereof, including travel and per diem and is broken out as
follows:
Original Contract
Amendment No, 1
Amendment No, 2
Amendment NO.3
Amendment NO.4
Amendment NO.4
$259,129
$11,051
$253,008
($1,201 )
($20,000)
$177,773
July 1, 2007 through June 30, 2008
Increase for July 1, 2007 through June 30, 2008
July 1, 2008 through June 30, 2009
Decrease for July 1, 2008 through June 30, 2009
Decrease for July 1, 2008 through June 30, 2009
July 1, 2009 through June 30, 2010
Paragraph T is amended to read as follows:
1. Matching Contributions
The Contractor shall provide in-kind matching contributions of a minimum of $55,928 ($19,304 for FY
2007/08, $19,521 for FY 08/09 and $17,103 for FY 09/10), which is the Title III portion of the Contract
multiplied by 11.11 %. Allowable match shall be in compliance with the following requirements:
1. Matching in-kind contributions must be for allowable costs as determined by CDA PM.
Allowable costs. include but are not limited to rent, utilities, supplies, and personnel (volunteer),
2. To qualify as a matching in-kind contribution, indirect or Contractor allocated overhead
expenses must be supported by a documented cost allocation plan.
3. Matching in-kind contributions in excess of the minimum required in one service component
may be used to match another service component within the Older Americans Act As an
example, match exceeding the minimum requirement in a transportation program may be
used to offset an under match in in-home supportive services.
4. Contractor shall provide a revised Budget In-Kind Narrative statement (Attachment) to OMS
with the submittal of the initial budget identifying the type, rates applied and, if applicable,
source/location of in-kind to be used as match for the period of the Contract. The identified in-
kind match shall be reported monthly on the monthly expense reports.
a. Services of volunteers shall be valued at rates consistent with those ordinarily paid for
similar work by the Contractor. If the Contractor does not have similar work, the rate
Page 3 of 4
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=-=--=-~=,~~~~=c-~=-=~"-;O;-~halr De=consfstemwitrrlfiO~in--th-e labormarkerTn eith~efca~se ~a reasonable -amount
of employee benefits may be included.
b. All other in-kind contributions shall be valued at current market value.
VIII. TERM
Section VIII is amended to read as follows:
This Contract is effective as of July 1, 2007, and is extended from its amended expiration date of June 30,
2009, to expire on June 30, 2010, but may be terminated earlier in accordance with provisions of Section IX
of the Contract.
ATTACHMENT A - SCOPE OF WORK: Fiscal Year 2009-10 is added to this Contract
ATTACHMENT B - BUDGET - Fiscal Year 2008-09 dated July 1,2009 is added to this Contract.
ATTACHMENT B - BUDGET - Fiscal Year 2009-10 is added to this Contract.
ATTACHMENT G - Community Focal Points is added to this Contract.
All other terms and conditions remain in full force and effect.
COUNTY OF SAN BERNARDINO
(Print or type name of corporation. company. contractor, etc.)
.--
By ~
(Authorized signature - sign in blue ink)
Gary C. Ovitt, Chairman, Board of Supervisors
Dated
Name
(Print or type name of person signing contract)
SIGNED AND CERTIFIED THAT A COPY OF THIS
DOCUMENT HAS BEEN DELIVERED TO THE
CHAIRMAN OF THE BOARD
Dena M. Smith
Clerk of the Board of Supervisors
of the County of San Bernardino.
Title
(Prmt or Type)
Dated
By
Address 600 West 5th Street
Deputy
San Bernardino, CA 92410
Approved as to Legal Form
Reviewed by Contract Compliance
Presented to BOS for Signature
~
Jacqueline Carey-Wilson, Deputy County
Counsel
~
Lory Klopfer, HS Contracts Unit
~
Colleen Krygier, Director
Date
Date
Date
Page 4 of 4
ATTACHMENT A
WORK PLAN/SCOPE OF WORK
FY 2009.2010
This work plan/scope of work contains the measurable objectives mandated by OMS of the Nutrition Contractor. The work plan specifies
and establishes time frames either on an annual basis or where required by State regulations on a quarterly basis. The work plan
constitutes the primary document for on-going monitoring and Annual Program Performance Review/Fiscal Audit, and will be used to
measure the Contractor's efforts towards providing quality nutrition services.
Contractor:
City of San Bernardino
Region:
East Vallev Area
I. Program Description
A. Purpose/Definition of the Program
Purpose
The purpose of the Elderly Nutrition Program is to provide nutrition services as described in the Older Americans Act (OM)
of 1965, as amended, and to assist older individuals in California to live independently, by promoting better health through
improved nutrition, and reduced isolation through programs coordinated with nutrition-related supportive services. .
Definition
Nutrition Services means the procurement, preparation, transport, and service of meals, nutrition education, nutrition
screening, and nutrition counseling, to eligible individuals at congregate sites or in their homes.
B. Target Population
The Nutrition Provider shall target individuals who are sixty (60) years old or older, minorities, low income and living in
rural areas of the County of San Bernardino.
C. Eligibility for Nutrition Services
1. Conqreqate Meals (C-1 ): Individuals eligible to receive a meal at a congregate nutrition site are:
a. Any older individual who is 60 years old or older.
b. The spouse of any older individual.
c. A person with disability, under the age of sixty (60) who resides in a housing facility occupied primarily
by older individuals at which congregate nutrition services are provided.
d. A disabled individual who resides at home and accompanies an older individual who participates in the
program.
2. Home Delivered Meals (C-2): Individuals eligible to receive a home-delivered meal are:
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a. Any older individual who is frail, as defined in Title 22 Section 7119, and homebound by reason of
illness, disability, or isolation.
b. A spouse of an individual described in Section I, Paragraph C, Item 2a, regardless of age or condition,
if an assessment concludes that it is in the best interest of the homebound older individual.
c. An individual with a disability who resides at home with older individuals if an assessment concludes
that it is in the best interest of the homebound older individual who participates in the program.
d. Priority shall be given to older individuals.
3. The Nutrition Contractor who is providing home delivered meals shall:
a. Maintain a waiting list.
b. Develop a written Policy and Procedure for the implementation of the program that includes the
manner in which clients will be prioritized.
c. Follow the above eligibility criteria listed in Section I, Paragraph C, Item 2. If the C-2 provider chooses
to add or subtract additional requirements, the criteria shall be approved by DAAS prior to
implementation.
d. Have a designated staff member that completes the initial and quarterly re-assessments.
e. Screen the clients for eligibility by phone and in home visits within two weeks of the beginning of the
meal service.
f. Maintain appropriate documentation on each client. Documentation shall be kept on file and monitored
by DAAS.
g. Provide an emergency home delivered meal for a minimum of five (5) working days until the
assessment can be completed.
D. Service Area
The geographic area served by this contractor covers the city of San Bernardino and surrounding areas.
II. Program Outcomes
A. Total Number of Meals to be Served: 32.000
ProQram
C.1
# of days
255
Number of Meals
32,000
A minimum of 95% of the total number of meals is to be provided. The Director of DAAS must approve provision of less
than 95% of the total number of meals to be provided. All such requests must be in writing.
Page 2 of 16
B. Sites to be served:
C.1 Sites
5th St. Senior Center
Perris Hill Senior Center
Hernandez Community Center
Lytle Creek Community Center
New Hope Family Life Center
Highland Senior Center
Light House for the Blind
III. Staffing
A. Manager or Director
1. The Contractor shall have a manager or staff who conducts the day-to-day management and administrative
functions on the program and has one of the following:
a. Possess an associate degree in institutional food service management, or a closely related field, such as,
but not limited to, restaurant management, plus two (2) years experience as a food service supervisor.
b. Demonstrate experience in food service, such as, but not limited to, cooking at a restaurant, and within
twelve (12) months of hire successfully complete a minimum of twenty (20) hours specifically related to
food service management, business administration, or personnel management at a college level. Prior to
completion of meeting the hours, this individual's performance shall be evaluated through quarterly
monitoring by a Registered Dietitian.
c. Two years experience managing food services. Such experience shall be verified and approved by a
Registered Dietitian prior to hire.
2. The Contractor shall maintain documentation on file of the qualifications of the Program Manager or staff.
3. If the Contractor has more than one site, the Manager/Director shall monitor the sites on a regular basis. The bi-
monthly visit should not only monitor the food service practices of the employees, but also the implementation of
the program requirements at the site level. Documentation of each visit shall be maintained on file for DMS
review.
B. Food Service Personnel
1. There shall be sufficient qualified paid staff or volunteer staff with the appropriate education and experience to carry
out the requirements of the Program. The total number of staff should be based on the method and level of
services provided and size of the service area.
2. Contractor is encouraged to hire multi-Iingual/multi-cultural staff to increase low-income and ethnic minority
program participation in accordance with federal mandates.
3. Contractor shall recruit for vacant positions in an open and competitive application process free of discriminatory
questions. Written job descriptions for all paid and volunteer employees shall be maintained.
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4. Contractor shall complete a written work performance evaluation on all paid and volunteer employees.
C. Volunteers
1. Volunteers shall be recruited and used in any phase of the program operation where qualified.
2. Volunteers shall be screened and selected through a formal process that assesses their capabilities.
3. Volunteers shall receive the same training as paid staff.
4. Volunteers that will be handling food must be in possession of a current Food Handlers Card issued by the local
community colleges.
5. Volunteers that are paid through other job training programs are not considered volunteers and must be paid the
agreed upon rate charged for regular paid staff.
6. The Contractor shall maintain a written Volunteer policy that describes how volunteers are recruited, screened,
what topics they are taught at orientation and how often their performance is evaluated.
7. Volunteers who perform services under this Contract are mandated to report elder and dependent adult abuse and
will sign a statement prior to providing services acknowledging their reporting requirements and their compliance
with them.
D. Registered Dietitian
1. Each Senior Nutrition Provider shall establish and administer nutrition services with the advice of a Registered
Dietitian in accordance with Section 339 of the OAA, and follow the general requirements in Title 22, Division 1.8,
and Section 7500.
2. The Registered Dietitian will provide the following activities to meet the mandated requirements:
a. At a minimum, quarterly monitor for safe food handling and sanitation practices of food facilities.
b. Review and approve the content of staff training prior to presentation.
c. Develop, or review and approve the monthly or cycle menus.
d. Develop, or review and approve the nutrition education plan for participants.
e. Provide the nutrition education to seniors or staff training if the Provider and Registered Dietitian
determine that is the best choice.
f. Provide technical support and assistance as needed.
IV. Staff Training Activities
A. A yearly written plan for staff in-service shall be developed in collaboration with the Contract Registered Dietitian.
B. The Contract Registered Dietitian shall review and approve the content of the plan prior to presentation.
Page 4 of 16
C. The training plan must identify who is to be trained, who will conduct the training, content of the training and when it is
scheduled.
D. A copy of the written plan must be sent to DAAS by September 3,2009.
E. All Paid staff and volunteers shall be provided annually a minimum of four (4) hours of training.
F. Paid staff and volunteers attending the training shall be provided the opportunity to evaluate the training session.
G. The provider shall maintain on file documentation of each training session. Documentation includes, but is not limited to,
sign-in-sheets, agendas, handouts and completed evaluations.
H. New paid staff or volunteers shall be oriented and trained to perform their assigned responsibilities and tasks. Training
shall include:
1. Food safety, prevention and food-borne illness, and HACCP principles.
2. Accident prevention, instruction on fire safety, first aid, choking, earthquake preparedness, and other
emergency procedures.
3. All staff shall be trained on the Elder Abuse Law and reporting procedures.
V. Senior Participants
A. Satisfaction Survey
The provider shall conduct a client satisfaction survey at least once a year. The survey instrument must be approved by
DAAS prior to its use, and all findings from the surveys must be used to improve services. The completed surveys and
the tabulated results must be kept on file. A copy of the tabulated results must be received by DAAS by March 3, 2010.
B. Complaint Procedure
1. Each provider shall have a written complaint procedure.
2. The complaint procedure will be available for the participants and will provide them the opportunity to provide
positive as well as negative feedback to the Program Manager.
3. The Contractor shall have an assessment tool readily accessible for the seniors attending the congregate site or
receiving a home delivered meal.
C. Nutrition Education for Seniors
1. The provider shall provide one nutrition education presentation quarterly, including appropriate handouts that
have been approved by the Contract Registered Dietitian.
2. The provider in conjunction with the Contract Registered Dietitian shall conduct a needs assessment of the
seniors attending the congregate site and/or seniors receiving a home delivered meal.
3. Results of the needs assessment will provide information for the development of the Nutrition Education Plan for
seniors.
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4. The Nutrition Education Plan for seniors is due to DMS September 3,2009.
5. Nutrition Education Units of Service:
Nutrition Education Units of Service
# of sites
C.1 Allocation for FY 2008/09
1,500
7
$785
VI. Menu Planning Guidelines/Menu Requirements
A. A minimum of a 3 month cycle shall be planned.
B. Menu cycles shall include the availability of seasonal foods.
C. Health, cultural, ethnic and regional dietary practices shall be considered in menu planning, food selection and meal
preparation.
D. The menu cycle shall be approved by the Contract Registered Dietitian and upon approval forwarded to the DMS
Nutritionist for certification 45 days prior to the menu start date. Allow thirty (30) days for the menu certification process.
Menus will be retumed to the Contractor at least fifteen (15) days prior to the menu start date. Contractor is required
have menus certified prior to the implementation date. All signatures on the menu shall be original signatures.
E. A copy of the certified menu must be posted in a spot conspicuous to clients at each congregate site.
F. Copies of the menus shall be made available to the participants.
G. When planning the menus, the Califomia Daily Food Guide and the Dietary Guidelines for Americans are to be
considered. Menu shall conform to the following criteria referenced in these sources:
1. Provide an average of 550-750 calories per meal.
2. Limit total fat to no more than 25-30% of the calories averaged for the week.
3. Choose and prepare foods with low amounts of salt, soy sauce and other high sodium items.
4. Include good sources of dietary fiber such as whole grains and cooked dry beans at least four times a week.
5. Include a variety of foods and preparation methods with consideration to color, combinations, texture, size,
shape, taste, and preference of the participants served.
6. Dietary Reference Intake Values:
Table 1 represents the most current Dietary Reference Intakes values and daily compliance range for target
nutrients. The values provided are based on the U.S. Department of Agriculture (USDA) Food Guide calculated
for one meal for a woman over 70 years old whose activity level is sedentary. This example represents a
majority of the older adult population served by the Program statewide.
The nutrients selected for this Table are based on the target nutrients to:
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. Promote health and prevent disease
. Prevent deficiencies
. Indicate diet quality
. Manage disease
Table 1
B. Target Nutrients
Nutrient Target Value * Daily Compliance Range
Der meal
Calories (Kcal) >550 Kcal >550 - 700 Kcal
Protein 14 gm 14 gm (in the entree)
Fat (% of total calories) 30% <35% weekly average
Vitamin A (ug) 250 ug > 250 ug 3 out of 5 days /wk or 4 out of 7
days/wk
Vitamin C (mg) 25 mg 25 mg
Vitamin B6 (mg) 0.5 mg >0.5 mg
Vitamin B12 (ug) ** 0.8 ug 0.8 ug **
Calcium (mg) 400 mg >400 mg
Magnesium (mg) 140 mg > 140 mg
Zinc (mg) ** 2.6 mg >2.6 mg **
Sodium (mg) <800 mg <1,200 mg (over 1,000 mg place an icon
on the menu)
Fiber (gm) >7gm >7 gm
Potassium (gm) ** 1565 mg 1565 mg **
Vitamin 0 200lU 200lU
Vitamin E ** 51U Provide education **
*Target Value: This value represents one-third of the Dietary Reference Intakes for a 1600 calorie range. The 1600 calorie range was chosen based on the requirements for a 70-year-old
sedentary female. If a majority of the senior population served by the AAA Elderly Nutrition Program differs from the above example. use your Elderly Nutrition Program predominate
demographic characteristics to calculate target nutrient values.
~ If these elements are not provided to the level noted as a weekly average, the Program must educate the participants on how to obtain these elements.
NOTE: Fortified foods should be used to meet vitamin 812 needs.
Recommended sodium content was liberalized based on the information from the Mathematical study data which indicated that, for many participants. the Elderly Nutrition Program meal provides 40-
50 percent of the participants' daily intake.
7. Component Meal Pattern Requirements
The California 1600 calorie component meal pattern has been developed to reflect the new Dietary Guidelines
for Americans requirements for those programs that are not using computerized nutrient analysis (see
attachment
Page 7 of 16
The Contractor has the discretion to allow occasional flexibility in planning meals that may not meet the meal
pattem, but does meet the nutrient value requirements. Fortified food products and combination dishes used in
a menu may not match the meal pattem, but may provide for the required nutrient values. For example, a
fortified snack bar as a dessert could be used to boost the nutrient value of a boxed lunch or special occasion
meal.
Items that provide the following target nutrients should be identified on the menu when using a component meal
pattem template:
. Vitamin C - Provide one-third of the Dietary Reference Intakes for vitamin C each meal - 25 mg (for a 1600
calorie menu).
. Vitamin A - Provide one-third of the Dietary Reference Intakes for vitamin A at least three times per week,
250 ~g (for a 1600 calorie menu).
. Sodium - meals that contain over 1,000 mg must be noted on the menu as a high sodium meal.
Table 2 describes the elements in the California 1600 Calorie meal pattem. Serving sizes are based on the
USDA Food Guide Pyramid. This sample component meal pattem does not assure that meals meet one-third of
the Dietary Reference Intakes and the Dietary Guidelines for Americans. Meals will require specific types of
fruits and vegetables, whole grains, and high fiber foods in order to assure the target nutrients are provided.
The component meal pattem may be deficient in vitamins E, B12, and Zinc, requiring additional nutrition
education for participants on the selection of foods that are good sources of these nutrients.
The meal pattem below is based on the minimum requirements for a sedentary female 70 years old. If the
majority of the population served by a provider falls within another requirement range (active 60-year-old men),
the serving sizes and minimum number of servings required can be adjusted to meet the service population.
Contractors should verify the population served and develop menu criteria accordingly.
Table 2
California 1600 Calorie per Day Component Meal Pattern
Minimum Recommended Elements
Food Group Required servings for Serving sizes for 1600
550 calories per meal calorie level
Lean meat or beans 1 serving 2 ounces = 1 serving
2 ounces per meal
Vegetable 1 - 2 servings Y2 cup = 1 serving
Fruit 1 serving Y2 cup = 1 serving
Bread or Grain 1 - 2 servings 1 slice Bread = 1 serving
At least Y2 whole qrain Y2 cup of rice or pasta = 1 servinq
Low-fat milk or milk altemate 1 servina 1 CUD or eauivalent measure
Fat Optional
Dessert Optional - limit sweets use fruit Select foods high in fiber and low in fat and
suqar
(1) The number of servings per meal estimates provision of one-third of the Dietary Reference Intakes.
(2) Caloric value (1,600 KcaVday) based on a 70-year-old female, 'sedentary' physical activity level using Table 3 - Estimated Caloric Requirements in Each Gender and Age Group at Three
I "~Is of Physical Activity, from the Dietary Guidelines for Americans 2005.
Page 8 of 16
H. Meal Components -- required for both computerized and component menus:
1. Protein - Meat, Fish, Poultry, Legumes, Eggs, and Cheese:
A minimum of 2.0-ounces of cooked, edible portions of meat, fish, poultry, legumes, eggs, cheese, (or a
combination thereof) providing at least 14 qrams of protein. Programs should consider the preferences of the
participants they serve.
Legumes should not be counted as both vegetable and protein. Elderly Nutrition Program providers may use
other protein sources to provide the occasional vegetarian meal.
2. Vegetables (1-2 half-cup servings):
Vegetables as a primary ingredient in soups, stews, casseroles, or other combination dishes should total Ii cup
per serving.
Raw leafy vegetables (salads) should equal 1 cup if they are to be considered a serving.
3. Fruit (1 Serving):
A serving of fruit equals:
. 1 medium sized whole fruit
. Ii cup fresh, chopped, cooked, frozen or canned, drained fruit
. Ii cup 100 percent fruit juice
Fresh, frozen, or canned fruit should be packed in juice, light syrup, or without sugar. (Fruit packed in high
sugar content syrup may be rinsed before using)
4. Breads/Grains (1 ounce-equivalent serving):
One-half of the daily intake of grains should be from whole grains. Grains that are processed (not whole) must
be fortified.
5. Milk (8 fl. Oz):
Each meal shall contain eight fluid ounces of fortified skim, low-fat, or buttermilk. If religious preference
precludes the acceptance of milk with the meal, it may be omitted from the menu (however, an equivalent
substitute must be used).
6. Fat (Optional):
Each meal may contain fat components to increase the palatability and acceptability of the meal.
When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean,
low-fat, or fat-free.
· Consume less than ten percent of calories from saturated fatty acids and less than 300 mg/day of
cholesterol, and keep trans fatty acid consumption as low as possible.
· Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of
polyunsaturated and monounsaturated fatty acids such as fish, nuts, and vegetable oils.
7. Dessert (Optional):
Dessert may be provided as an option to satisfy the caloric requirements or for additional nutrients. Use fruit as
a dessert as often as possible and limit sweets. The fruit, grains, and dairy products served as dessert can
Page 9 of 16
count towards the fruit, grain, or dairy requirements. Desserts that are low in fat and/or low in sugar are
encouraged.
. When a dessert contains Y2 cup of fruit per serving, it may be counted as a serving of fruit.
. When a dessert contains the equivalent of 1 serving (1 ounce) starches/grains per serving, it may be
counted as a serving of starches/grains (example: rice pudding or oatmeal cookie).
. When a dessert contains the equivalent of Y2 cup milk per serving, it may be counted as Y2 serving of milk.
8. Condiments and Product Substitutes:
. Sugar substitutes, pepper, herbal seasonings, lemon, vinegar, non-dairy coffee creamer, salt, and sugar
may be provided, but should not be counted as fulfilling any part of the nutritive requirements.
. Condiments such as salad dressings, ketchup, soy sauce, mustard, and mayonnaise do not need to be
counted in a menu analysis if they are served "on the side" and are not combined with the food.
9. Sodium:
The commitment to reduce sodium in the meals stems from the fact that nutrition-related chronic diseases
remain the primary cause of death among people aged 65 and older. Califomia has a diverse population, and
the Elderly Nutrition Programs in the State provide culturally appropriate meals for many ethnicities. Asian
meals traditionally have higher sodium levels. Programs that choose to provide culturally appropriate meals, but
are concerned with the sodium content of the meals, may consider:
. Using low sodium soy sauce or diluting soy sauce with water to produce low sodium soy sauce;
. Offering soy sauce as a condiment to be added by the senior;
. Providing nutrition education on sodium;
. Continuing to work with the sodium levels of meals, making small steps to reduce the levels of sodium over
time;
. Consistently placing foods that are a good source of potassium on the menus, A potassium-rich diet blunts
the effect of salt on blood pressure, may reduce the risk of developing kidney stones, and possibly
decrease bone loss with age;
. Not providing potassium chloride salt substitutes;
. Noting meals that have more than 1000 mg of sodium on the menu as such: "This meal contains more than
1000 mg of sodium," or using an icon denoting a high sodium meal; and
. Using low sodium versions of high sodium foods when available and feasible within budget allowances.
I. Meal Component/Nutrient Analysis
1. A meal component /nutrient analysis of the entire menu cycle conducted and/or approved by a Registered
Dietitian shall be done to ensure compliance with the Older Americans Act (OAA), Section 339, and California
Regulations, Title 22, Division 1.8, Chapter 4, Article 5, Section 7638.5.
a. Computerized Nutrient Analysis Requirements
Although not required, use of computerized nutrient analysis is strongly recommended and will
help ensure and verify the nutritional adequacy of meals. The goal of assessing nutrient intakes of
groups is to determine the prevalence of inadequate or excessive nutrient intakes within a
particular group of individuals. While meal patterns serve as a basic framework for menu
planning, providers are encouraged to use computerized nutrient analysis' because it provides
specific information on nutrients the menu may not be providing. The information that a menu is
not supplying all of the desired nutrients will guide the development of future menus. As required
Page 10 of 16
menu elements are expanded, it is more difficult to meet all of the requirements on a daily basis.
Elderly Nutrition Programs should focus on:
. Vitamin A
. Vitamin C
. Protein
. Fat
. Sodium
. Fiber
Not all nutrient guidelines will be met with each meal. However, areas that do not meet the
requirements should be the focus of future menu revisions and nutrition education.
The following nutrients should be included in the analysis when the computerized nutrient analysis
method is used: calories; protein; carbohydrates; total fat; saturated fat; total fiber; vitamins A, C,
0, E, K, thiamin, riboflavin, niacin, 86, folate, 812, calcium, chromium, copper, iron, magnesium,
sodium, and zinc. In addition to meeting one-third of the Dietary Reference Intakes, the menus
should also follow the Dietary Guidelines for Americans.
2. Menu cycle shall be analyzed on a regular basis and documentation maintained for OMS review.
VII. Food Procurement
A. Food procurement procedures shall comply with Title 22, Califomia Retail Food Code, which is a uniform statewide
health and sanitation standard for food facilities, found in Section 113700 et seq., Califomia Health and Safety Code and
the Hazard Analysis Critical Control Point (HACCP) principles.
B. All food shall be of good quality and shall be obtained from sources which conform to Federal, State and local regulatory
standards for quality, sanitation and safety.
C. To the extent possible, providers are encouraged to participate in group food purchasing.
D. A comparative cost analysis shall be performed either by the provider or its group purchasing organization on an on-
going basis to obtain the highest quality food for the lowest price available.
VIII. Food Storage
A. Food storage procedures shall comply with Title 22, Califomia Retail Food Code, which is a uniform statewide health and
sanitation standard for food facilities, found in Section 113700 et seq., California Health and Safety Code and the Hazard
Analysis Critical Control Point (HACCP) principles.
B. Adequate and suitable space free from vermin, dirt and contamination or adulteration shall be provided for the storage of
food and beverages, and cooking, serving and eating supplies.
IX. Food Production
A. Food production procedures shall comply with Title 22, Califomia Retail Food Code, which is a uniform statewide health
and sanitation standard for food facilities, found in Section 113700 et seq., California Health and Safety Code and the
Hazard Analysis Critical Control Point (HACCP) principles.
Page 11 of 16
B. Food production and meal service shall be under the supervision of a trained staff in food service management to ensure
food service sanitation and the practice of hygienic food handling techniques are followed. This person shall function
with the advice of the Contract Registered Dietitian.
C. Meals shall be served as indicated on the certified menus.
1. The Contract Registered Dietitian must approve all menu substitutions.
2. A menu substitution form must be completed and signed by the Contract Registered Dietitian.
3. The completed menu substitution form shall be kept on file for DAAS review.
D. Production Control
1. Production schedules or worksheets must be available in the food preparation area.
2. Food shall be prepared in sufficient quantities to serve all participants. Careful planning shall minimize leftover
food and prevent waste.
3. Standardized recipes shall be used to ensure consistency of quality and quantity and adherence to menu
guidelines.
4. Appropriate utensils for correct and consistent portion control shall be available and used at each site.
E. Meal ServicelT em perature Monitoring
1. All food for congregate sites shall be packaged and transported in a manner which protects it from potential
contamination and maintains appropriate hot and cold food temperatures.
2. Meal shall be served to seniors "Offer versus Serve," meaning participants are to be given an opportunity to
decline a menu item. Food trays shall not be served ahead of time.
3. Temperature Checks:
a. All hot, cold and frozen potentially hazardous meal components, including milk, shall be checked daily
immediately prior to dispatch from the central kitchen.
b. All hot, cold and frozen potentially hazardous meal components, including milk, shall be checked at
satellite congregate sites upon delivery and at all congregate sites immediately before meal service.
c. The provider must have written procedures for monitoring food temperature.
d. The provider must use a form to document food temperature daily.
e. The provider shall have a staff member review the completed temperature logs at random a minimum
of every other month. If problems are discovered, an action plan must be developed to resolve the
issue.
f. All completed food temperature logs must be maintained on file for DAAS review.
Page 12 of 16
4. To maintain quality in prepared foods, holding times shall be kept to a minimum. Long periods of holding hot
foods at required temperatures diminishes the nutrient content and palatability of foods.
5. Holding time shall not exceed 2 hours between the end of production and the beginning of food service at the
congregate site.
6. Milk and milk products shall be provided in individual, commercially filled containers, or shall be poured by a
staff member directly from commercially filled bulk containers into the glass or cup from which it is consumed.
7. Single service utensils and tableware shall be used one time only and then discarded.
8. Safety of the food after it has been served at the congregate site and then removed by the participant from the
congregate site is the sole responsibility of the participant and may be consumed by the participant as he/she
deems it appropriate.
9. The Provider shall have a sign posted in the congregate site stating, "Food removed from the congregate
site is at your own risk."
X. Food Service Requirements
The Contractor shall ensure that the following forms are available, completed daily, and maintained at each nutrition site for a
minimum of 12 months.
A. Food Temperature Log - one should be available for congregate and one for home delivered meals if hot foods are
delivered to the client.
B. Cleaning Schedule
C. Equipment Temperature Log.. for all dish machines, refrigerators, and freezers.
D. Production Schedule - applicable only if food is cooked at the site.
E. The current environmental health inspection shall be available at the site for review.
F. Staff and volunteers who are handling food shall possess a current food handlers' card that shall be available for review.
XI. Program Requirements
A. Client Intake Forms
The Contractor will assure that each participant shall complete the Client Intake Sheet form (provided by DAAS) to
determine his or her level of nutritional risk. Forms shall be completed at the beginning of service for the home delivered
meal participants and once a year for congregate meal participants.
B. Outreach/Marketing Activities
Provide outreach in the community through community organizations, and other groups. All outreach and marketing
activities shall be documented and kept on file for the Annual Program Performance Review.
Page 13 of 16
The Contractor shall develop and have on hand handouts, brochures or signs in languages other than English and
posted in locations such as churches, community service locations and small stores serving the minority communities.
C. Emergency Procedures
1. Each Contractor shall have a written Emergency/Disaster Plan.
2. Each nutrition site shall have an evacuation plan posted identifying the emergency exits and assembly areas.
3. Staff must be knowledgeable of emergency procedures, and evacuation drills shall be conducted as
appropriate.
4. The emergency plan shall include a day or week's supply of emergency food depending on the availability of
space.
D. Donations and Confidentiality
1. The provider shall establish written procedures to protect contributions and fees from loss, mishandling, and
theft. Such procedures shall be kept on file for DAAS review.
2. The provider shall provide each participant the opportunity to contribute to the meal.
3. The provider shall develop a suggested contribution/donation. When developing the contribution amount, the
income ranges of the older individuals in the community and the provider's other sources of income shall be
considered.
4. A sign indicating the suggested contribution for eligible individuals, and the fee for guests shall be posted near
the contribution container at each congregate meal site. The guest fee shall cover all meal costs.
5. No eligible individual shall be denied participation because of failure or inability to contribute.
6. The provider shall ensure that the amount of eligible participant's contribution is kept confidential.
7. All contributions and fees shall be identified as program income and used to increase the number of meals
served, to facilitate access to such meals, and to provide nutrition-related supportive services.
8. The Contractor will not in any way employ tactics, which could be viewed as coercion, embarrassing and/or
obligatory to the meal being provided to the participant.
9. The Contractor shall encourage the participant to place their donation in the box by themselves in strict
confidentiality .
10. The Contractor shall ensure that the donation box is not rig ht in front of the hostess or in view of the other
participants.
E. "No Soliciting" Signs
The Contractor shall ensure that a "No Soliciting" sign is posted on the door leading to the congregate nutrition site. No
soliciting of any kind is permitted on the premises during the lunch hours for services or goods promoted by businesses.
Page 14 of 16
F. Coordination
1. If applicable, develop a fair and equitable policy and procedure for referring elderly participants to the
appropriate transportation provider for securing public transportation to and from nutrition sites and have the
policy fully in place.
2. Include the following statement on all advertising, brochures, posters, etc., "Funding for this service has been
provided by the San Bernardino County Department of Aging and Adult Services through a grant award from the
California Department of Aging."
3. Coordinate service with other county departments and local agencies by providing time for presentations or
special activities that promote a Community Based System of Care for the elderly participants attending their
sites. All such activities must be documented and kept on file for review by OMS.
G. Reporting
1. Report all fiscal and meal counts monthly. The reports are due the 5th working day of every month. OMS will
provide training as needed.
2. The provider shall maintain support files including, but not limited to, invoices, payroll, and other supporting
documents to substantiate the monthly report.
3. Report all known or suspected cases of elder abuse to OMS Adult Protective Services or law enforcement
immediately, or as soon as possible, by telephone, and send a written report within two (2) working days.
Abuse of an elder or dependent adult means physical abuse, neglect, intimidation, cruel punishment, fiduciary
abuse, abandonment, isolation or other treatment with resulting physical harm or pain or mental suffering or the
deprivation by a care custodian of goods or services which are necessary to avoid physical harm or mental
suffering.
4. Maintain records, by month, that support claimed in-kind expenditures.
5. Report expenditures funded with Deferred Income by September 30,2009.
6. Develop and have on hand for review by OMS, a cost allocation plan which explains the methods used to
allocate costs between Congregate and Home Delivered Meals or any other program funded by OMS, such as
Home Repairs.
In the event additional funds become available, the Contractor will use the funds to increase the number of
meals being provided to elderly participants by either increasing the number of individuals attending its present
sites, or by opening new sites in communities not already served by the Contractor. Exceptions to this
requirement must be fully documented in writing and submitted to the department for prior approval.
7. Other Reporting Requirements:
a. Computerized Client Tracking System:
1) The following reports are to be completed and submitted to OMS by the 5th working day of
the month following the month of service if the Contractor is serving less than 500 clients per
month:
Page 15 of 16
. OAAS NAPIS Client Intake Sheets
. Meal Rosters
2) Contractors that are serving more than 500 clients shall be responsible for entering the data into
an Internet based client tracking system. The Contractor shall secure the appropriate licensing,
have a dedicated staff responsible for maintaining the client tracking software, obtain and
maintain an Internet service provider and the appropriate hardware that can support the program.
3) The Contractor shall update the Internet based Client Tracking system on a monthly basis.
OAAS will monitor to ensure that the infonmation is maintained and current.
4) OAAS shall provide training and technical support and assistance.
b. Nutrition Monthly Service Unit Report
The Nutrition Monthly Service Unit Report is a tool that is used to report the number of actual meals
served and the number of seniors served per site. This report is to be completed and submitted to
OAAS by the 5th working day of the month.
H. Disposal of Equipment
1. If the Contractor has equipment that was purchased with Nutrition grant funding and wishes to discard it, a letter
should be submitted to OAAS stating the equipment type, the serial number, the location of the equipment and the
reason for disposal.
2. Contractor shall submit a list of equipment purchased with grant funding by location.
XII. Per OAAS contract with COA, Article II.A.(27), Attachment G identifies Community Focal Points which provides contractors
with additional resources for their customers.
Page 16 of 16
Date: _May 12, 2009
Attachment B
City of San Bernardino
BUDGET LINE ITEMS FOR NUTRITION SERVICES
Fiscal Year 2009/2010
CONGREGATE SITES C-l HOME DELIVERED MEALS
C-2
a b C=a+b
Cost to Provider for the year
Expenditure Category: Cash In-Kind Annual
Expense
1 Personnel 133,020 36,300 169,320
2 Staff Travel
3 Staff Traininq
4 Eauioment
5 Consultants 7,000 7,000
6 Food Cost 78,720 78,720
7 Consumable Supplies 7,280 7,280
8 Insurance
9 Repair & Maintenance 4,500 4,500
10 Rent/Buildinq Maintenance
11 Utilities 21,929 21,929
12 Vehicle Operations 3,000 3,000
13 Volunteer Expenses
14 Other Expenses 1,488 1 ,488
15 Nutrition Education 785 785
Total Expenditures 235,793 58,229 294,022
County Contract Revenue
Sources:
Title IIIC 153,940 153,940
NSIP 23,048 --. - 23,048
One Time Only 0 00 0
0
CDBG - DAAS 0 -' 0
.
CDBG -ECD 0 0 0
County Fundinq 0 0
Nutrition Education 785 0 785
Total County Contract Revenue 177,773 177,773
Sources
other Revenue Sources:
Proaram Income 40,000 40,000
Deferred Income
Matchinq Cash 10,000 10,000
Matchinq In-Kind 58,229 58,229
Non-Match Cash
Non-Match In-Kind . .. 8,000 8,000
Total Other Revenue Sources 50,000 66,229 116,229
-. ..
- o -0-
Total Revenue 227,773 o. 66,~9 294,002
.. -...: :..-_.~... .
ATTACHMENT G
COMMUNITY FOCAL POINTS LIST
CCR Title 22, Article 3, Section 7302(a)(14), 45 CFR Section l321.53(c), OAA 2006 306(a)
IAdelanto Senior Center ] ] 565 Cortez Street Adelanto 9230] (760) 246-7736
IApple Valley Senior Center 14933 Wakita Road Apple Valley 92307 760) 247-3 I 55
Baker Valley Senior Center !p.O. Box 28 Baker 92309 760) 733-4485
lBarstow Senior Center 555 Melissa Barstow 923] 1 (760) 256-911 I
iBig Bear Valley Senior Center 42651 Big Bear Blvd. Big Bear 923 ]4 (909) 584-0323
IBloomington Senior Center ] 8317 Valley Blvd. tB loomington 92316 (909) 877-4310
lBonnie Baker Senior Center 149350 Ukiah Trail Big River 92242 760) 665-2667
Casa Ramona Senior Center 1524 W. 7th St. San Bernardino 92311 909) 889-0011
Chino Senior Center 13170 Central Ave. Chino 91710 909) 591-9836
lDelmann Heights Senior Center ;969 North Flores San Bernardino 92405 909) 887-2115
EI Mirage Senior Club 1488 Milton EI Mirage 92301 (760) 388-4429
George White Senior Center 856 S. Nuevo Ave. Fontana 92335 (909) 822-4493
Gibson Senior Center "50 N. Third St. Upland 91786 (909) 981-4501
Grand Terrace Senior Center ;2627 Grand Terrace Grand Terrace 92313 (909) 824- I 49 I
Rd.
Havasu Lake Senior Center So. 17 Mile Rd. Havasu Lake 92363 (760) 858-4336
Hesperia Senior Center 16292 Lime St. Hesperia 92345 (760) 244-] 680
Highland Senior Center 3102 E. Highland Ave. tHighland 92369 (909) 862-8104
IHinkley Senior Center 35779 Mt. View Hinkley 92347 (760) 253-4677
Page 1 of 3
A TT ACHMENT G
-p
-"------..-
Home of Neighborly Senior Center 839 N. Mt. Vernon San Bernardino 92311 (909) 885-3491
Hootman Senior Center '">929School Rd. Running Springs 92382 909) 867-3176
Hutton Senior Center 660 Colton Ave. Colton 192324 (909) 370-6168
ames Brulte Senior Center 1120 Baseline Rd. Rancho ~1730 (909) 477-2780
Cucamonga
essie Turner Senior Center b396 Citrus Ave. Fontana 92336 (909) 428-8372
~osephine Knopf Senior Center 8384 Cypress Ave. Fontana 82335 909) 428-8376
ILanders Senior Center 58380 Reche Rd. Landers 92285 (760) 364-3936
lLeisure Shores Senior Center ~4658 San Moritz Dr. Crestline 92325 (909) 338-5036
JLuque Senior Center 1292 East "0" Street Colton 92324 909) 370-5087
Lucerne Valley Senior Club 10431 Allen Way Lucerne Valley 92356 760) 248-2248
lMentone Senior Center 1331 Opal Ave. Mentone 92359 909) 794-0327
iMontclair Senior Center 5111 Benito Montclair 191763 (909) 625-9462
iMountain Communities Senior Center 675 Grandview Rd. Twin Peaks 92391 (909) 337-1824
Needles Senior Center 1699 Bailey Needles 92363 760) 326-5643
Newberry Springs Senior Center 3383 Newberry Rd. lNewberry Springs 92365 (760) 257-3284
01dtimers Foundation Senior Center 8572 Sierra Ave. Fontana 92335 (909) 829-0384
Ontario Community Senior Center 725 East "B" St. Ontario 92764 909) 395-2021
Perris Hill Park Senior Center 780 E. 21st St. San Bernardino 92418 (909) 384-5436
Phelan Senior Center 9856 Sheep Creek Rd. Phelan 92371 (760) 868-8067
Pinon Hills Senior Center 10433 Mountain Rd. Pinon Hills 92371 (760) 868-8637
Red Mountain Senior Center p.O. Box 824 IRed Mountain 92558 (760) 374-2201
Page 2 of 3
ATTACHMENT G
IRed lands Community Senior Center III W. Lugonia lRedlands 92373 909) 798-7579
Redlands Joslyn Senior Center J] Grant St. Redlands 92373 (909) 798-7550
Rialto Senior Center ] 4111 S. Riverside Ave. Rialto 92376 (909) 877-9706
San Bernardino Senior Center 600 W. 5th St. San Bernardino 92410 (909) 38-5430
Trona Senior Center ] 3] 87 Market St. iTrona 93562 760) 372-5889
Victorville Activity Center ]5075 Hesperia Rd. Victorville 92392 (760) 245-7047
Ivictorville Senior Center 14874 South Mojave Victorville 192392 760) 245-5018
Dr.
Wonder Valley Senior Center 80526 Y2 Amboy Rd. iTwentynine Palms 92277 (760) 367-1678
Wrightwood Senior Center P.O. Box 607 Wrightwood 92397 760) 249-3854
Yucaipa Senior Center ]2202 First St. Yucaipa 92399 (909) 797-1177
Yucca Valley Senior Center 57088 29 Palms H'Wy rvucca Valley 92284 (760) 228-5453
Following are the addresses of the Department of Aging and Adult Services offices.
~.
City Address Zip Phone
Barstow 536 East Virginia Way 92311 (760) 256-5544
Needles 1300 Bailey Avenue 92363 (760) 326-9328
Rancho Cucamonga 9445 Fairway View Place 91730 (909) 948-6200
San Bernardino 686 E. Mill Street 92415 (909) 891-3900
Victorville 17270 Bear Valley Road, Suite 108 92395 (760) 843-5100
Yucca Valley 56357 Pima Trail 92284 (760) 228-5390
Page 3 of 3