Your guide to NYC's public proceedings.
QUESTION
What factors are considered in the utilization of services by NYC Department for the Aging, and how does it plan for future demand?
1:20:18
·
3 min
The NYC Department for the Aging (DFTA) evaluates utilization based on meals, recreational, and social services, and also plans for future demand by mapping service locations and expansions.
- Utilization assessments include meal programs, recreational activities, and social services.
- For future demand, DFTA regularly maps where services are and where the older adult population is growing.
- DFTA plans expansions in communities with growing older adult populations, rather than retracting services in areas with decreasing populations.
- Assessing needs and projecting future demand involves both reviewing past utilization and forecasting expected growth, using expansion as the primary model.
Crystal Hudson
1:20:18
Is the utilization only based on meal served?
1:20:21
And if not, what else is it based on?
1:20:23
And are there
1:20:27
And are there weights given to the different components?
1:20:49
Okay.
1:20:49
Thank you.
1:20:50
A recreational social.
1:20:56
How often does NYC aging reallocate resources across its provider network?
1:21:01
And you're saying that hasn't happened to date, but it will.
1:21:04
Right?
1:21:11
An important component of assessing needs services going forward is to not only review past utilization, but also project future demand.
1:21:18
That's NYC aging do this.
1:21:20
If not, why not?
1:21:21
And if yes, how does it forecast future demand and what assumptions does it use for the expected growth of the older adult population?
1:21:28
We've touched on this a little
1:22:13
Thank you.
1:22:14
And then food reimbursement rates and meals allowed is the next topic I'd like to touch on.
1:22:19
one?
1:22:20
Food reimbursement rates and meals allowed.
1:22:23
Right.
1:22:23
In recent conversations with advocates and community based organizations, many have raised concerns with food reimbursement rates and noted they're not receiving a full reimbursement for their cost of providing meals at centers or through home to covered meals.
1:22:37
Additionally, we have heard some concerns about challenges with providing options that appeal to older adults and meet nutritional requirements as a result of NYC aging's reimbursement rate.
1:22:47
What is the current reimbursement rate for meals served at older adult centers and for home delivered meals?
1:23:11
Yes.
1:23:11
It was the same we talked about before.
1:23:13
Right.
1:23:13
Okay.
1:23:15
Is NYC aging considering an increase to male reimbursement rates, if so, to what and when?
1:23:46
So safe to say yes.
1:23:48
You're always considering an increase to mail reimbursement rates given those factors you just named.
Lorraine Cortes-Vasquez
1:20:23
It's it's we're gonna look at all programs.
1:20:38
It's it's it's it's it's not only the meal program, but also the recreational, the recreational, and the social service programs that are part of a particular kind track.
1:21:30
We just do regular we do regular mapping of where services are where older adults are growing, and we try to do expansion in those communities.
1:21:44
It's hard to do retractions though.
1:21:46
Right?
1:21:47
Like, for example, I see a council member, Brewer here.
1:21:51
For example, let's say that a particular district in the in the in Manhattan might be decreasing Another district in Manhattan might be increasing, but it's hard to retract services because there's still a population there that needs them.
1:22:06
So you have to always look at this from an expansion model rather than a retraction model tough.
1:22:19
Which
1:22:53
Home delivered meals is $5.
1:22:56
And 58?
1:22:57
mean, I'm sorry.
1:22:58
Home delivered meals is $12 58
1:23:02
$12 78 and Hyngregate meals are $5 and
1:23:09
$1 for catering.
1:23:10
Right.
1:23:22
We do an analysis, which is how we've arrived at our rate increases in the past.
1:23:29
We look at food costs, We look at gas for home delivered meals, we look at gasoline, we look at a ratio of number of staff required to to satisfy those number of meals, and then we can come up with a dollar amount for per meal cost.
1:23:54
We're always evaluating.
1:23:58
What the costs are and to make sure that the costs can be meeting.
Jose Mercado
1:20:26
Absolutely.
1:20:26
So
1:20:33
Okay.
1:22:57
No.
1:22:57
No.
1:22:57
It's I
1:23:00
for 70 8.
1:23:07
$8.
1:23:08
$8 for