The clinical growth charts reflect modifications in the format of the individual charts, whereby two individual charts appear on a single page, and data entry tables have been added. The clinical charts have the grids scaled to metric units (kg, cm), with English units (lb, in) as the secondary scale. Clinical charts are available for boys and for girls. The available clinical charts include the following:

Residential Care Homes (AKA Board and Care Homes)

In California, there are today over 8100 licensed residential care facilities for the elderly. The term residential care refers to a system of non medical custodial care which can be provided in a single family residence, a retirement residence or in any appropriate care facility including a nursing home. More than 90% of the residential care homes are licensed for six or fewer residents housed in a private residential home setting. There are facilities licensed to care for more than six residents but they are usually retirement complexes or specialty facilities built to care for elderly people In this setting the facility is often called an Assisted Living Facility.

RCF Regulations

Preparing an Emergency Food Supply – Long Term Food Storage

Storage and Preparation of Food Supplies

All dry ingredients or supplies should be stored off the floor in clean, dry, dark places away from any source of moisture. Foods will maintain quality longer if extreme changes in temperature and exposure to light are avoided.

Foods to Supplement Your Bulk Staples

You can supplement bulk staples which offer a limited menu with commercially packed air-dried or freeze-dried foods, packaged mixes and other supermarket goods. Canned meats are a good selection. Rice and varieties of beans are nutritious and long-lasting. Ready-to-eat cereals, pasta mixes, rice mixes, dried fruits, etc. can also be included to add variety to your menus. Packaged convenience mixes that only need water and require short cooking times are good options because they are easy to prepare. The more of these products you include, the more expensive your stockpile will be.

Non-fat Dry Milk/Dairy Products

Store dry milk in a tightly covered air-tight container. Dry milk may be stored at 70oF for 12 – 24 months. If purchased in nitrogen packed cans, storage time for best quality will be 24 months. Other dairy products for long term storage may include canned evaporated milk, pasteurized cheese spreads and powdered cheese.

Other Foods or Ingredients

Iodized salt should be selected and stored in its original package. Dried beans, peas, lentils, etc. provide an inexpensive alternative to meat and are easy to store in glass or plastic containers tightly covered. Those purchased from the grocery shelf are normally the highest quality.

Open food boxes or cans carefully so that you can close them tightly after each use. Wrap cookies and crackers in plastic bags, and keep them in air-tight storage containers. Empty opened packages of sugar, dried fruits and nuts into screw-top jars or airtight food storage containers to protect them from pests. Inspect all food containers for signs of spoilage before use. Commercially canned foods are safe to eat after long periods of storage unless they are bulging, leaking or badly rusted. Quality, however, will diminish with long term storage. Changes in flavor, color and texture may be observed and nutritional value will decrease. For best quality, use within one year. If stored longer than one year, rotate canned goods at least every two to four years.

Shelf Life of Foods for Storage (Unopened)

Here are some general guidelines for rotating common emergency foods to ensure the best quality of the products.

• Use within six months:
  • Powdered milk (boxed)
  • Dried fruit (in metal container)
  • Dry, crisp crackers (in metal container)
  • Potatoes
  • Flour, all-purpose, white
• Use within one year:
  • Canned condensed meat and vegetable soups
  • Canned fruits, fruit juices and vegetables
  • Ready-to-eat cereals and uncooked instant cereals (in metal containers)
  • Peanut butter
  • Jelly
  • Hard candy, chocolate bars and canned nuts
• May be stored indefinitely* (in proper containers and conditions):
  • Wheat
  • Vegetable oils
  • Corn
  • Baking powder
  • Soybeans
  • Instant coffee, tea
  • Cocoa
  • Salt
  • Sugar
  • Noncarbonated soft drinks
  • White rice
  • Bouillon products
  • Dry pasta
  • Vitamin C
  • Powdered milk (in nitrogen-packed cans)

*Two to three years

More information about food storage

IRS 1099-misc & Form 1096

Income from consulting reported to the consultant using a 1099-misc form. This includes the total amount paid to the consultant with no tax or other withholdings as is typically done with the regular employment.

Anyone hiring a contractor must complete an IRS form 1096 indicating the total amount paid to the contractor. This form is due in January but better late than never.

Purpose of Form

A person who is required to file an information return with the IRS must obtain your correct taxpayer identification number (TIN) to report, for example, income paid to you, real estate ransactions, mortgage interest you paid, acquisition or abandonment of secured property, cancellation of debt, or contributions you made to an IRA. Use Form W-9 only if you are a U.S. person (including a resident alien), to provide your correct TIN to the person requesting it (the requester) and, when applicable, to:

1. Certify that the TIN you are giving is correct (or you are waiting for a number to be issued),

2. Certify that you are not subject to backup withholding, or

3. Claim exemption from backup withholding if you are a U.S. exempt payee. If applicable, you are also certifying that as a U.S. person, your allocable share of any partnership income from a U.S. trade or business is not subject to the withholding tax on foreign partners’ share of effectively connected income.

Nutrition Program Resources

As partners with the Area Agencies, the California Department of Aging (CDA) would like to share the nutrition program resources of fellow Area Agencies in the hopes of serving our seniors better and with more efficiency. Area Agencies have given CDA their permission to post these resource materials for others to use and develop to meet their local needs.

Quick Index:

Forms
Nutrition Education
Policies & Procedures
Survey Samples
Volunteer Information

Dear AAA Directors and AAA RD,

This email is to update you on the current status of SB 303, Food Safety: food handlers. We had been concerned that Elderly Nutrition Program (ENP) employees and volunteers maybe required to obtain a food handler card.

SB 303 was amended July 11, 2011 to include the Elderly Nutrition program as one of the stated exceptions from this requirement. 

“This section shall not apply to a food handler who is employed by any of the following: . . . An elderly nutrition program, administered by the California Department of Aging, pursuant to the Older Americans Act of 1965 (42 U.S.C. Sec 3001 et seq.) as amended.”

SB 303 has been referred to the consent calendar. It is a an urgent bill and is moving quickly through the house. If passed, it will exclude ENP employees and volunteers from the requirement for a food handler card.

I will notify you on any changes to SB 303 that impact ENP. Please let me know if you have further questions,

Beth Sloane

BSloane@aging.ca.gov

Mr. Newcomb has a Master of Science in nutrition from New York University and completed his dietetic internship at The Bronx VA Medical Center. He has taught college and was a preceptor for a dietetic internship and medical clinic in Fresno. He is trained in Neural Linguistic Program Training with Tony Robbins, has run five marathons, numerous half marathons, has completed a century bicycle race for MS, backpacked the entire John Muir Trail in the Sierra Nevada mountains, is an avid cross-country and Alpine skier.

BMI Table

bmi/ kcal/ pro calculation.xls  — Useful spreadsheet to calculate BMI, IBW, kcal needs and protein needs.

The Raising FIT Kids BMI Calculator computes your child’s body mass index (BMI). You’ll learn whether your child’s BMI falls into an underweight, healthy weight, overweight, or obese range. And, more importantly, you’ll better understand how your child’s weight and body fat contribute to his current and future health.