Guide for Area Agencies on Aging 

Updated November 2023 
Table of Contents 

Table of Contents ....................................................................................................................................................................... 2 

Background and Purpose ........................................................................................................................................................... 3 

The Iowa Café Basics.................................................................................................................................................................. 5 

5 Steps to Launch: ..................................................................................................................................................................... 12 

Frequently Asked Questions .................................................................................................................................................. 13 

Appendix A: Example Menu ............................................................................................................................................... 15 

Appendix B: Sample Monthly Menu Ideas ....................................................................................................................... 16 

Appendix C: How to Use the Iowa Guide for Menu Planning ................................................................................... 17 

Appendix D: Sample Foodservice Establishment Welcome Letter........................................................................... 18 

Appendix E: Sample Consumer Welcome Letter ......................................................................................................... 19 

Appendix F: The Iowa Café Cost Proposal .................................................................................................................... 20 

Appendix G: Sample Iowa Café Contract ....................................................................................................................... 21 

Appendix H: SeniorDine Contact and Pricing................................................................................................................ 24 

Appendix I: Restaurant Participation Survey .................................................................................................................. 25 

Appendix I: Consumer Survey ........................................................................................................................................... 26 

Appendix K: Newspaper Press Release........................................................................................................................... 27 

Appendix L: Restaurant Contact Email and Letter Templates ................................................................................... 28 

Appendix L: Restaurant Contact Email and Letter Templates ................................................................................... 29 

Appendix M: The Iowa Café Design Toolkit-Canva ..................................................................................................... 30 

Appendix N: Example Marketing Letter.......................................................................................................................... 31 

Appendix O: Public Official Letter Template ................................................................................................................. 32 

2 
Background and Purpose 

With participation in nutrition service participation declining, collaborating with licensed foodservice establishments like 

restaurants, food trucks, cafés, convenience stores, and grocery stores with hot and cold food options helps increase 

participation. It has been identified as a successful approach to reach more older adults who may be at-risk. This guide 

has been created to streamline the process for your agency to meet the following goals: 

Goals: 

• Provide choice, quality, and nutritious meal options to food insecure, malnourished, and socially isolated older 

Iowans; 

• Diversify meal sites, delivery methods, and food options to meet the needs of an increasingly diverse population 

and reach communities that lack Older Americans Act (OAA) nutrition services, and; 

• Concurrently support local economies. 

Target Audience: 

Adults age 60 and older who are in greatest social and economic need with particular attention to: 

• Older individuals with low income 

• Older individuals who are part of a minority group 

• Older individuals in rural communities 

• Older individuals with limited English proficiency 

• Older individuals at risk for institutional care 

3 
4 
The Iowa Café Basics 

How to find an appropriate licensed foodservice establishment 

Iowa Department of Health and Human Services Division of Aging and Disability Services (ADS) is committed to 

supporting AAAs in successfully implementing The Iowa Café project. The following individuals and organizations also 

express support for the project: 

• The Office of the Lieutenant Governor 

• The Iowa Economic Development Authority 

• The Iowa Restaurant Association 

Some suggestions to identify licensed foodservice establishment partners include: 

• Utilize online mapping software 

• Involve AAA Board or Advisory Council 

• Ask consumers, employees, friends, and family for recommendations 

• Send letters or calling Main Street and Chamber contacts 

• Work with ADS and the Iowa Restaurant Association 

• Accept inquiries from interested foodservice establishments directly, via an online “Restaurant Interest Form” 

form or other means. 

Menus 

Meals must meet 1/3 of the Dietary Reference Intakes (DRI) and Dietary Guidelines for Americans (DGA) by following 

the most recent Iowa Nutrition Services Guidelines. The Iowa Guide for Menu Planning provides simplicity for meeting 

the guidelines and is often preferred by foodservice establishment partners. Most restaurants have existing menu items 

that can meet the guidelines with minimal modification. It is recommended to utilize the restaurant menu instead of 

inventing new meals, if possible, and to offer multiple options on the restaurant menu to give consumers choice. Menus 

may include cold meals including salads, sandwiches and wraps. 

Meals may include breakfast, lunch, and dinner options, and can be made available any time of day and any day of the 

week. ADS staff is available for menu assistance, as needed. Additional resources: 

• Provide restaurants with a substitution list approved by a Registered Dietitian. 

• Example Iowa Café menus located in Appendix A. 

• Example monthly menu and substitution list located in Appendix B. 

Meal Cost 

Foodservice establishments may not charge more than they charge the general public for meals. A best practice for cost 

efficiency is to utilize these guidelines when analyzing foodservice establishment bids: 

• Meal cost not to exceed $10 per meal, and 

• Meal cost not to exceed $12 per meal if delivery is included. 

AAAs will work with foodservice establishments to identify appropriate options for the menu. Some suggestions to 

control cost include: 

5 
• Negotiate different pricing for breakfast and lunch meals as breakfast meals are often less expensive to produce 

• Limit substitutions 

• Limit carry out 

• Invite foodservice establishments to contribute to the cost of the meal as a community nutrition security 

partner (such in-kind gifts also help meet match requirements) 

• Adjust portion sizes of menu items to align with nutrition guidelines, for example: 

o Offer a 3 oz burger that meets nutrition guidelines as part of the Iowa Café menu instead of an 8 oz 

burger, and 

o Label this option as the “Iowa Café Burger” instead of a “children’s” or “senior” burger to avoid possibly 

alienating consumers. 

Technology 

Tablet technology is used to streamline the meal tracking and check-in process. This allows consumers to easily 

“register” or complete an intake form. The tablet can also be used to scan consumers’ meal voucher cards directly upon 

arrival, decreasing the burden on the restaurant for accounting, and providing a way to ensure that a consumer has 

meals available before serving. The restaurant should be responsible for the equipment should it be lost, stolen or 

damaged. A clause should be considered in the contract to address responsibility for lost, stolen or damaged equipment. 

SeniorDine is a program that tracks consumer meals using a credit card-style card or keychain-style card. Each time a 

consumer eats a meal, the card will be scanned at the foodservice establishment. SeniorDine has capability to track 

whether the meal is consumed on-site (congregate C1 funding) or Grab & Go (home delivered C2 funding). The AAA 

may utilize SeniorDine to track consumers, meal counts, and generate a month-end report to be used as an invoice for 

the AAA’s reimbursement to the restaurant. SeniorDine software also generates a voluntary contribution letter for 

consumers, and it lists the number of meals the consumer received. 

Consumers’ cards can be automatically loaded with a preset number of meals per month, and the amount can be 

determined by the AAA based on available funding, capacity, and prioritization of individuals in greatest 

nutritional, social and economic need. For example, if a consumer is found to be at higher nutrition risk, living with food 

insecurity or at risk of malnutrition, more meals may be added onto their card. 

SeniorDine requires an iPad or iPod with internet access at the foodservice establishment. Foodservice establishments 

are responsible for their own internet access. Pricing and contact information for SeniorDine is located in Appendix H. 

• Foodservice Establishment Demonstration Video 

• Consumer Card Balance Demonstration Video 

Meal Times 

Barring any limitations made by the restaurant, consumers may eat at any time the restaurant is operating including 

weekends and evenings. This may be an important part of marketing efforts towards the “younger” older adult 

generation, those who are still working, those who are caregivers, and those who may have less flexible schedules for 

any other reason. 

Congregate vs. Home Delivered Nutrition 

Meals can be provided via carry out/Grab & Go, delivery, drive-thru or consumed onsite. Meals consumed onsite should 

be recorded as a congregate meal. Carry out/Grab & Go, delivery and drive-thru meals should be recorded as a home 

6 
delivered meal. Meals consumed at home while participating in in-person or virtual interaction arranged by the AAA or 

provider may be recorded as congregate meals. 

AAAs may refer to this Title III C1 and C2 Service Delivery Decision Tree from the Nutrition and Aging Resource 

Center to help ensure accurate reporting and data collection. 

Voluntary Contributions 

Each older individual must be given an opportunity to voluntarily contribute to the cost of the meal per the Older 

Americans Act and Iowa Administrative Code. It is recommended to mail voluntary contribution letters to each 

individual on a monthly basis in order to collect contributions. Best practice is to maintain voluntary contributions 

processes within the AAA for The Iowa Cafe. Foodservice establishments should refer all consumers wishing to make 

contributions to the AAA. 

If a consumer wishes to contribute towards the cost of the meal in the restaurant, the restaurant must keep these 

contributions secure and ensure they are delivered to the AAA. If the AAA and foodservice establishment agree to 

accept contributions at the foodservice establishment, a clause should be added to the contract to address this 

requirement. 

The difference between voluntary contributions and tipping the wait staff may be confusing to some consumers. Tips for 

the restaurant staff will go directly to restaurant employees. AAAs and restaurants may choose to collaborate on 

educational materials to explain the difference, such as including a reminder to tip wait staff and a separate explanation 

of voluntary contributions on the printed menu. 

AAAs are encouraged to track voluntary contributions received for Iowa Café meals separately. For most providers 

offering meals through restaurant partnerships, these contributions are higher when compared to contributions for 

meals offered through more traditional service delivery methods. Data collected may inform AAAs in developing more 

effective voluntary contributions materials and suggested contribution amounts. 

Registration “Intake” Forms 

The intake form can be completed online, in-person, by calling the AAA, or through tablet technology at the restaurant. 

See the graphic below for details. If a consumer registers at the restaurant, the first initial meal can be provided. The 

foodservice establishment will keep track of this separately to send to the AAA for reimbursement. All other meals 

cannot be provided until the individual is registered and has an Iowa Café keychain or credit card. 

ADS developed an online registration form to streamline registration and maximize participation for Iowa Café 

consumers. AAAs may also choose to develop their own online registration form. ADS will work with the AAA to 

coordinate the intake process. 

Example infographic describing registration process: 

7 
8 
Contract Process 

See sample contract in Appendix G. 

• Keep the process simple for contractors – a lengthy contracting process can seem cumbersome and may inhibit 

or delay partnerships. 

• Engage a contract or staff RD or other staff member with comparable expertise to work with each restaurant or 

grocery store partner both during and after the contracting process. This RD or staff member can guide menu 

development, serve as a resource for cost-containment strategies, and assist with other needs. 

• Consider the predominant aspects of local food culture and develop ways to factor them into the contracting 

process to ensure programmatic success (i.e. Fish Fry Fridays during Lent, or partnerships with restaurants 

primarily serving culturally diverse populations in the area). AAAs are encouraged to contract with restaurants 

that are popular with targeted groups. 

• Include specific terms outlining how AAA will reimburse foodservice partners at the contracted rate per meal. 

Consider specifying that the AAA will not reimburse for staff time, etc. unless additional services are included in 

the contract. 

• Consider adding a contract clause identifying a “site manager” or other foodservice establishment liaison who 

can help connect consumers with the AAA and additional services, when appropriate. Outline specific 

expectations and resources. 

Food Safety & Sanitation, Compliance and Monitoring Expectations 

Restaurants must keep current licensure, food safety protection manager up to date. The AAA will monitor the 

foodservice establishment on an annual basis, at least. The site is subject to monitoring at any time. The AAA will 

provide a tool for the establishment to self-monitor on an annual basis, at least. Adherence to the Iowa Food Code is 

required. 

Suggested Sanitation and Training Topics 

It may be advantageous to provide trainings or additional resources to restaurant staff. Possible training topics may 

include: 

• Iowa Food Code 

• Handwashing and Proper Glove Use 

• Three Compartment Sink Systems and/or Sanitizer Solution Policy 

• Understanding the “Danger Zone” Time & Temperature Range 

• Time & Temperature Records for Food Production 

• Corrective Actions 

• ServSafe 

• Ageism 

• Nutrition Needs of Older Adults 

• AAA Services to Promote Independence 

Restaurant Relations 

AAAs should plan to meet with contracted foodservice establishment partners on a regular basis (i.e. monthly) during 

the first several months to discuss successes and challenges on both sides. Maintain ongoing and frequent two-way 

communication to address any questions or issues that emerge before they become unmanageable. 

9 
Nutrition Education 

The OAA and Iowa Administrative Code requires all meal consumers to be provided with monthly nutrition education. 

The AAA may choose to provide restaurants with nutrition education flyers and/or information to support consumers 

in accessing in-person or online programming on a monthly basis. AAAs and foodservice establishments may also choose 

to offer nutrition education programming on-site. “Party” rooms, if available during off-peak dining hours, are especially 

helpful for offering on-site AAA events. 

Iowa State University (ISU) Extension and Outreach provides a Words on Wellness (WOW) newsletter that is written 

by dietitians and is an ideal option for AAAs to use. Fresh Conversations provides monthly nutrition education that is 

another great option. 

Marketing 

Special Events help draw in new members. 

o Grand Opening 

o Chef Demos 

o Special Menu Days 

o Omelet to Order Day 

o Wine tastings 

o Fundraisers 

o Bring a Friend Day (provide possible incentive) 

Offer a variety of new activities (exercise & wellness events, Lunch & learn events, BINGO). 

Marketing Tools 

Newspapers, Radios, Local TV, Community Networking (See Appendix K for example Newspaper Press Release) 

Use technology: 

o Facebook/Instagram page 

o Make sure website is up to date. 

o Create a video or YouTube about your program. 

o Promote personal testimonies of consumers in the media. 

Contacts 

Make contacts with community leaders: 

o Faith Based Organizations 

o Local Pharmacies 

o Food Banks/Food Pantries 

o Libraries 

o Medical Discharge Planners – hospitals, long 

term care or skilled facilities 

o Veteran Service Organizations 

o Local Government 

o Local Law Enforcement and Social Services 

Agencies 

o Food Assistance Providers 

o Local Rotary and other community clubs and 

organizations 

o Real Estate Agents 

o Senior Housing Communities 

o Local Clinics, Dentists, Eye Doctors 

o Funeral Parlor Directors 

o College Campus Cafes 

o Wisconsin Partnership with Campus 

Cafe 

o Ohio Partnership with College Campus 

Additional Ideas 

o Send “We miss you” mailings or phone calls to encourage those who have had a meal site recently close down to 

educate them about new restaurant. Send out Post Bereavement Mailings & Invitations. 

o Consider an upbeat name of the program such as “The Iowa Café.” 

10 
o Be simple and straightforward in marketing. 

o Consider purchasing targeted mailing lists by zip code and age. 

o Contact home delivered meal clients to encourage possible participation at restaurant (example: home delivered 

meal consumers transition to congregate meals). 

o Provide comment cards at restaurants for consumers to give feedback (Example Comment Cards or see 

Appendix J for consumer participation survey example). 

o Find additional marketing materials in the Canva platform. Access link in the Google Shared Drive). 

o Marketing Brief NRCNA 

 

Sustainability 

The goal of sustainability is to integrate and embed the program into a community's network of coordinated health and 

social services so that it becomes a routine and integral component of the organization's operations. Sustainability 

strategies can include a combination of approaches including: funding from healthcare entities, other federal funding, 

philanthropy, public funding, Older Americans Act funding, development of referral partnerships, etc. Potential funding 

sources may be community foundations, local business or other entities that may be willing to provide funding, 

volunteers or to sponsor activities or events. 

Some ideas to consider for funding sustainability include: 

• Invite foodservice establishment partners to make an in-kind gift toward the cost of meals. Partners can also 

capitalize on increasing awareness of their commitment to supporting socialization, nutrition security and 

healthy aging in their community. 

• Invite local officials to experience The Iowa Café and its benefits to the community. Educate officials on how 

nutrition services are funded. 

• Request support from the County Board of Supervisors, philanthropic and community development groups, and 

public and private health partners describing the benefits and outcomes of increasing participation in Older 

Americans Act nutrition services. (See Appendix O: Example Public Official Letter) 

• Gather data and testimonials to tell the story of increasing participation in Older Americans Act nutrition 

services. Develop infographics that describe the value proposition for different stakeholders. 

Additional Resources 

• Iowa Department of Health and Human Services 

o https://hhs.iowa.gov/programs/programs-and-services/aging-services/nutrition-health 

• Nutrition and Aging Resource Center 

o https://acl.gov/senior-nutrition 

• Administration for Community Living 

o https://acl.gov 

• Meals on Wheels America 

o https://www.mealsonwheelsamerica.org 

11 
5 Steps to Launch: 

Suggested process to help guide project planning 

1. Initiate a strategic planning process 

a. Get a planning team together. This may include internal staff such as dietitians, nutrition program staff, 

etc. This may also include external staff such as public officials, local restaurants, state restaurant 

association, local grocery store leaders, current consumers, community service providers, senior 

focused entities, etc. 

b. Identify the expertise the team needs: 

i. Knowledge of the local restaurant landscape 

ii. Knowledge of community 

iii. Marketing/communications and outreach expertise 

c. Host a strategy session with your team 

d. Establish your target population 

2. Conduct an environmental scan 

a. Identify available restaurants and existing nutrition services or community meals; understand regional 

tastes, local expectations around portion sizes, grocery stores with kitchens. 

b. Identify a range of reasonable meal costs across your local community. Review published menus and call 

local food retailers. 

3. Engage potential vendors 

a. Issue a Public Notice outlining partnership opportunity, overview of program, and programmatic goals. 

b. Find restaurants that service meals within the desired price point or those willing to agree to a mutually 

beneficial price. See Appendix D for welcome letter template and Appendix F for nutrition cost 

proposals to send to potential restaurant partner. This can be sent along with the Restaurant 

Partnership Guide for Older Americans Act Programs. 

c. Look to find partners in areas of need as well. 

4. Review data collected and contract with identified vendor 

a. Collaborate with identified partner and negotiate a mutually beneficial contract. 

5. Develop implementation procedures and launch partnership 

a. Review and finalize all product and programmatic specifications outlined in contract. 

b. Establish bi-weekly or monthly meetings with your local partner to ensure continued communication as 

collaboration advances. 

c. Establish an implementation procedure for data management. 

12 
Frequently Asked Questions 

Q: Can a consumer take food home? 

A. Yes, a consumer can take leftovers home. A best practice would be to date the container and provide safe 

food handling instructions because older adults are at a higher risk for foodborne illness. 

Q. Is carry out allowed? 

A. One of the key purposes of the Iowa Café and other Older Americans Act nutrition service programs is 

providing opportunities for socialization, and carry out/Grab & Go may not provide that benefit. AAAs and 

foodservice establishments may choose to negotiate carry out/Grab & Go availability and terms in the contract 

agreement. If the AAA and foodservice establishment agree to offer carry out/Grab & Go, these meals must be 

recorded accurately as home-delivered meals due to federal recordkeeping and funding requirements. 

Q. Are we permitted to define relationships and deliverables with restaurants/providers via MOUs 

instead of formal vendor contracts? 

A. No, a contract must be in place for federal funds; a sample contract is attached in Appendix G. 

Q. Are we expected to offer this service across all counties, or is this a local decision? 

A. This is up to each AAA. Keep in mind that the goal is to serve more meals and more people. Underserved 

counties should remain a priority. The AAA should consider their entire region. 

Q: What if a consumer wants to dine outside of the PSA in which they live or are registered? 

A. Some AAAs utilize inter-agency MOUs for this purpose. ADS has drafted a suggested process for AAA 

consideration when nutrition services are delivered to a consumer outside of the PSA assigned to their home 

address. 

During Registration 

• AAA staff member or service provider completing intake in person or via telephone – note whether 

consumer intends to travel to Iowa Café sites in other PSAs and where 

• Registration forms may also include this question or similar: Do you know which Iowa Cafe 

location(s) you'd like to visit? If so, please let us know which one(s): 

When consumer intends to dine in another PSA 

• If consumer expresses interest in visiting nutrition sites in another PSA, home AAA will enter 

consumer data in Wellsky and refer to host AAA(s) 

• Host AAA will verify that nutrition registration has been entered into Wellsky, conduct 

prioritization for wait list (if applicable) and issue additional dining card(s) or vouchers, if needed 

• Home and host AAAs may need to coordinate meals available on consumer cards to align with 

consumer need and program capacity; available meals in each PSA should be clearly communicated 

to consumers 

Data Reporting 

• Home AAA maintains responsibility for consumer intake reporting in Wellsky 

• Typically based on consumer address 

• Out of state residents typically referred to nearest AAA 

• Host AAA will report any meals provided in their PSA 

13 
Q. Can we serve people under 60? 

A. The same Older Americans Act Title III-C rules and Iowa Administrative Code apply. 

Q: Does the dietitian need to receive recipes from the restaurant to run a nutrient analysis? 

A. Not necessarily. The dietitian can use the Iowa Guide for Menu Planning to approve menus used. It is 

important to take note of serving sizes in this case, and make sure the restaurant uses standardized recipes. 

Q: Does the restaurant need to make a new menu from scratch? 

A. No. It would be advantageous to use what the restaurant is already serving. The foodservice establishment 

may need to add certain components to meals that are already being served. 

Q. What information do we need to collect from new consumers? 

A. Nutrition Intake forms as specified in the current Reporting Manual need to be completed initially and on an 

annual basis. 

Q. Is Nutrition Education or Nutrition Counseling required at the restaurant “meal site”? 

A. Yes, nutrition education and nutrition counseling will have the same requirements as typical meal sites. 

Q: Can approved meals be from the restaurant menu? 

A: Yes, depending on the meal. For approving menus, it is best to work with the dietitian and agency staff for 

menu planning. It may be easiest to use the existing menu and modify meals to fit nutrition requirements. 

Q. How do voluntary contributions work at restaurants? 

A. This can be up to the AAA. Best practice is to maintain voluntary contributions processes within the AAA for 

The Iowa Café, as this is also helpful in making the distinction between contributions and tips for foodservice 

employees. It is recommended to mail voluntary contribution letters to each individual on a monthly basis in 

order to collect contributions, or reach out in another way, such as email or text-to-give. AAAs may find it 

helpful to explain the difference between tips for foodservice employees and voluntary contributions in welcome 

letters and monthly contributions letters sent to consumers, as well as in materials provided to the foodservice 

establishment (such as an educational table tent or an explanation on the printed menu). 

ACL Disclaimer: “This project was supported, in part by grant number 90INNU0020 from the Administration for 

Community Living, U.S. Department of Health and Human Services, Washington, D.C. 20201. Grantees undertaking 

projects with government sponsorship are encouraged to express freely their findings and conclusions. Points of view or 

opinions do not, therefore, necessarily represent official ACL policy.” 

14 
Appendix A: Example Menu 

15 
Appendix B: Sample Monthly Menu Ideas 

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 

A: BBQ Chicken Sandwich 

 Sweet Potato Fries 

 Broccoli 

 Pineapple 

B: Egg Salad Sandwich 

 Carrot Sticks 

 Potato Chips 

 Watermelon 

 1% Milk 

A: Mustard Glazed Tilapia 

 French Cut Green Beans 

 Red Beans & Quinoa 

 Cherry Pie 

B: Dinner Salad 

 Lentil Soup w/ Italian Sausage 

 Cantaloupe 

 WW Roll 

 1% Milk 

A: Baked Pork Chop 

 Butternut Squash 

 Creamed Kale 

 WW Roll 

 Cinnamon Applesauce 

B: Deli Turkey Sandwich 

 Pickled Beets 

 Cottage Cheese 

 Choc Chip Cookie 

Build Your Own Soup & Salad Bar 

Romaine Lettuce Salad 

Tomato Basil Soup 

Honeydew Melon 

Yogurt Parfait 

A: Hamburger 

 Parsley Potatoes 

 Roasted Brussels 

Sprouts 

 Berry Mix 

B: Tuna Salad Sandwich 

 Cucumber Slices 

 Black Bean & Corn 

Salad 

 Brownie 

 1% Milk 

A: Country Fried Chicken 

 Mashed Potatoes with 

Gravy 

 Asparagus 

 Pears & Pineapple 

 1% Milk 

B: Ham Balls 

 Scalloped Potatoes 

 Green Beans 

 WG Bread 

 Angel Food Cake w/ 

Berries 

BREAKFAST FOR LUNCH DAY 

A: Cheese and Veggie Omelet 

 Hashbrowns 

 Avocado Slices 

 Banana 

 1% Milk & LS Tomato Juice 

B: Breakfast Sandwich 

 Tomato Slices 

 Cinnamon Roll 

 1% Milk & OJ 

A: Maid Rite Sandwich 

 Peas & Carrots 

 Potato Salad 

 Watermelon 

 1% Milk 

B: Baked Salmon 

 Roasted Broccoli & 

 Cauliflower 

 Potato Wedges 

 WG Roll 

 Peach Crisp 

A: Lasagna 

 Side Salad 

 Breadstick 

 Raspberry & Blackberry Mix 

 1% Milk 

B: Open Faced Turkey 

 Sandwich 

 Mashed Potatoes with Gravy 

 Corn 

 Strawberry Ice Cream 

Build Your Own Taco Bar 

Turkey Taco Meat or Fajita 

Chicken 

Hard Shell or WG Tortilla 

Rice and Beans 

Pineapple 

1% Milk 

A: Pot Roast with Gravy 

 Root Veggies 

 Baked Sweet Potato 

 WG Roll 

 Yogurt Parfait 

B: Liver & Onions 

 Fried Potatoes 

 Corn on the Cob 

 Watermelon 

 1% Milk 

A: Pulled Pork Sandwich 

 Three Bean Salad 

 Coleslaw 

 Rosey Applesauce 

B: Lemon Baked Cod 

 Brown Rice Pilaf 

 Steamed Cabbage 

 Carrot Cake 

 1% Milk 

Build Your Own Pasta Bar 

WG Spaghetti or Rotini 

Noodles 

Pasta Sauce or Alfredo Sauce 

Meatballs or Chicken 

Side Salad 

Garlic Bread 

Snickerdoodle Cookie 

1% Milk 

A: Turkey Burger 

 Baked Potato 

 Stewed Tomatoes 

 Blueberry Pie 

 1% Milk 

B: BLT Sandwich 

 Minestrone Soup 

 Blueberry Yogurt 

 Peaches 

A: Beef Stroganoff 

 Roasted Green Beans 

 WG Bread 

 Oatmeal Raisin Cookie 

 Vanilla Ice Cream 

B: Shrimp Fried Rice 

 Egg Roll 

 Mandarin Oranges 

 1% Milk 

A: Teriyaki Chicken 

 Stir Fry Veggies 

 Brown Rice 

 Apple Crisp with Ice 

Cream 

B: Spinach Salad 

 Creamy Chicken Rice 

Soup 

 WG Roll 

 Apricots 

 1% Milk 

A: Pork Tenderloin 

 Baked Beans 

 Broccoli Slaw 

 WG Roll 

 Sweet Cherries 

 1% Milk 

B: Salisbury Steak 

 Baked Sweet Potato 

 Summer Squash Medley 

 Banana Crème Pie 

A: Chicken Fettucine 

 Sauteed Zucchini 

 Breadstick 

 Strawberries 

B: Philly Cheesesteak 

Sandwich 

 French Fries 

 Spinach Salad 

 Rice Krispie Treat 

 1% Milk 

Build Your Own Baked 

Potato/Mashed Potato Bar 

Baked Potato or Mashed 

Potatoes 

Sugar Snap Peas 

Grapes 

Chocolate Chip Cookie 

1% Milk 

A: Broccoli Ham Casserole 

Steamed Cauliflower 

WG Bread 

Strawberry Jello 

B: Garlic & Herb Chicken 

Baked Potato Chips 

Asparagus 

Fresh Orange 

1% Milk 

16 
Appendix C: How to Use the Iowa Guide for Menu Planning 

Food Group Portion Size Monday Tuesday Wednesday 

Protein 3 oz meat/fish/poultry; 1 egg= 1 oz Roast chicken Mixed bean soup, 1.5 cups Baked salmon 

Grain #1 1 slice bread, 1- 6” tortilla; 1⁄2 cup

rice/pasta, 5 crackers 

Whole wheat roll Baked cheese quesadilla with 

whole wheat tortilla 

Wild/brown rice pilaf 

Grain #2 1 slice bread, 1- 6” tortilla; 1⁄2 cup

rice/pasta, 5 crackers 

Oatmeal topping on 

apple-raisin crisp 

dessert 

Large tortilla, 12 “ Sour dough bread 

Vegetable #1 1⁄2 cup cooked, 1 cup leafy greens, 1

small whole vegetable 

Small baked sweet 

potato 

Pepper, tomato corn salsa Low-fat creamed 

spinach 

Vegetable #2 1⁄2 cup cooked, 1 cup leafy greens, 1

small whole vegetable 

Broccoli with diced 

red pepper 

5 carrot sticks or 1⁄2 cup

cooked carrots 

Low-sodium vegetable 

juice 

Fruit 1⁄2 cup canned/frozen; 1 small raw, 1⁄4

cup dried 

Apples/raisins in 

dessert 

Strawberries or blueberries Pineapple canned in its 

own juices 

Dairy/ Alternate 1 cup low-fat fluid (reconstituted dry or 

evaporated milk) 1.5 to 2 oz cheese 

1% milk Cheese in quesadilla; 1.5 oz 1% milk 

Dessert 

(optional) 

1⁄2 cup dessert option, 2 small cookies Apple-raisin crisp 

Oil/margarine 1 Tablespoon oil, 1 Tablespoon soft 

margarine, 2 Tablespoons salad dressing 

1 tablespoon soft 

margarine 

1 tablespoon soft 

margarine 

Beverages 8 oz Coffee, tea, water Coffee, tea, water Coffee, tea, water 

Source: National Resource Center on Nutrition & Aging 

17 
Appendix D: Sample Foodservice Establishment Welcome Letter 

Hello, 

You are receiving this packet containing information regarding a restaurant voucher program because we are 

interested in collaborating with you! Enclosed is a brief description about the congregate meal program with 

[Area Agency on Aging]. There is also a restaurant partnership guide containing FAQs. 

Please contact [Nutrition Director] at [Area Agency on Aging] at [Email or Phone number] for more information and 

a Request for Proposal packet. 

Thank you! 

18 
Appendix E: Sample Consumer Welcome Letter 

DATE 

NAME 

ADDRESS LINE 1 

ADDRESS LINE 2 

Welcome to The Iowa Café! Enclosed is your meal card to use at [The Iowa Café foodservice 

establishment(s)] up to [number] meals a month. Each month, [number] meals will be automatically loaded on 

to your card, and they will not “roll over” to the next month. At the beginning of each month, you will receive 

a voluntary donation request letter to help us sustain this great service. An example of the letter is below: 

NAME, THIS IS NOT A BILL 

We hope you are enjoying your meals offered by The Iowa Café in partnership with RESTAURANT NAME. 

The Iowa Café provides these meals with federal, state and local funding along with voluntary donations from 

consumers. 

While you are not required to pay for your meals, it is helpful to know that your voluntary donations support 

the cost of the meals. You can continue to obtain your meals at RESTAURANT NAME regardless of your 

ability to pay. Our greatest concern is for your continued nutritional health. 

For your information, the average meal costs $8.00 to produce and deliver. We suggest a confidential 

voluntary donation of $5.00 per meal; however, we will gratefully accept any donation you are able to make. 

You can send your monthly donation by cash or check to NAME Agency on Aging. Please make a notation on 

the check that the donation is for your meals at RESTAURANT NAME 

Number of meals used in February: 

Please make your check payable to “NAME Agency on Aging” and mail to: 

NAME Agency on Aging 

c/o Finance Department 

ADDRESS LINE 1 

ADDRESS LINE 2 

If you have any questions, please call NAME at XXX-XXX-XXXX. 

Sincerely, 

NAME 

19 
Appendix F: The Iowa Café Cost Proposal 

The Iowa Café Cost Proposal 

Name of Restaurant: __________________________________Date: ___________________________ 

Address: __________________________________________________________________________ 

Name of Owner:____________________________________Phone: ___________________________ 

Email: ____________________________________________________________________________ 

Does your foodservice establishment have internet access? _____________________________________ 

Food Service License # _______________________ Expiration Date ____________________________ 

Website ___________________________________________________________________________ 

Please attach a copy of the menu to this proposal. 

Service provided Reimbursement Price 

Per Meal 

Contact name 

Iowa Café Meals (dine-in) $____.______ 

20 
Appendix G: Sample Iowa Café Contract 

DISCLAIMER: This is a sample contract. Use your own counsel to adjust as needed. 

 

CONTRACT BETWEEN 

[AAA/AGENCY NAME] 

AND 

[CONTRACTOR NAME] 

This Contract, by and between [AAA /Agency Name], an independent 501(c)(3), [Address] hereinafter 

‘Agency’, and [Contractor Legal Entity Name] (“Contractor”), is for the provision meals to older adults 

as set forth below. 

Term of Contract: 

This Contract shall be effective from [DATE] (“Effective Date”) until [DATE]. The Agency shall have 

no obligation for goods or services provided by the Contractor prior to the Effective Date. 

Scope of Services: 

a. Contractor shall provide meals using funding provided by Agency. 

b. Meals shall be made in compliance with the following: 

i. The contractor shall serve meals as described in dietitian-approved menus to ensure compliance 

with current Iowa Nutrition Services Guidelines. 

ii. The contractor shall ensure that nutrition services meet all food safety standards and are in 

compliance with local health department regulations. 

iii. Every precaution shall be taken to ensure that all foods are stored, prepared, held and served 

within the temperature guidelines established by the Iowa Department of Inspections and 

Appeals. 

c. If Contractor provides delivery service under this contract: 

i. Delivery employee shall not be a convicted felon, or have a record on: 

1) Dependent Adult Abuse Registry, or 

2) Child Abuse Registry, or 

3) Sex Offender Registry 

ii. Delivery employee shall notify Agency immediately if home-delivered meal consumer is not at 

home when delivery is attempted. 

d. Contractor, employee(s), or volunteer(s) associated with Contractor shall not request, solicit, or 

accept any form of payment. The contractor staff and/or wait staff may accept tips, but this must not 

be coerced. Voluntary contributions shall not be accepted by the contractor. The AAA will solicit and 

receive all voluntary contributions. 

e. The contractor must keep current licensure and food safety protection manager up to date. The site 

is subject to monitoring at any time. The agency will monitor on an annual basis, and will provide the 

21 
contractor with a tool for self-monitoring every six months. Adherence to the Iowa Food Code is 

required. 

Payment Terms: 

The Agency shall reimburse Contractor $____ for each meal served on-site to an eligible congregate 

nutrition service consumer; and $____ for each meal delivered to an eligible home-delivered nutrition 

service consumer. These rates include all applicable taxes, fees, overhead, and all other direct and 

indirect costs incurred or to be incurred by the Contractor. The (Contractor) shall not charge (AAA) 

more than what it charges the public for the same meal during normal operations. 

In no event shall the liability of the Agency under this contract exceed $_________ [per 

month/quarter/year]. 

The contractor will be provided with a tablet. This is for program use only. If the equipment is lost, 

stolen or damaged the contractor will be required to reimburse the agency for the lost, stolen or 

damaged equipment. 

Terms and Conditions: 

Contractor understands the funds provided by Agency may be provided with limiting terms and 

conditions. Contractor hereby accepts and agrees to abide by all terms and conditions that come from 

the use of said funds. 

Termination: 

Termination by Either Party for Convenience. At any time during the term of the Agreement, either 

party may terminate this Agreement for any reason by giving thirty (30) calendar days’ notice in writing 

to the other party of the intention to terminate. 

Termination Due to Default. If either party defaults in the performance of a material obligation under 

this Agreement and fails to cure such default within thirty (30) days after receipt of a written notice 

given by the other party demanding that the default be cured, the non-defaulting party may terminate 

this Agreement immediately upon giving a written notice of termination. 

Termination by Agency Due to Funding or Direction from the Iowa Department of Aging. In the event 

of reduction, suspension, discontinuance, or other unavailability of funds provided by the Iowa 

Department of Health and Human Services, Agency may immediately terminate this Agreement 

without penalty. In the event, the Iowa Department of Aging directs Agency to directly provide the 

services contemplated in this Agreement, Agency may immediately terminate this Agreement without 

penalty. All outstanding amounts owed will be promptly paid and Agency will work with Contractor to 

notify Consumers of the change in services. 

22 
Termination Due to State Action. This Agreement is contingent upon the approval of the Iowa 

Department of Health and Human Services which has the right to review and approve all subcontracts 

between Agency and its Contractors. If the Iowa Department of Health and Human Services or any 

other state agency refuses to approve this 

Agreement, Agency may immediately terminate this Agreement. All outstanding amounts owed will be 

promptly paid and Agency will work with Contractor to notify Consumers of the change in services. 

Rights on Termination. Termination of this Agreement for any reason shall be without prejudice to 

any rights which shall have accrued to the benefit of either party prior to such termination. 

Termination of this Agreement shall not relieve either party from obligations which are expressly 

indicated to survive termination, including, without limitation, the obligations arising in this contract. 

Relationship of the Parties: 

The parties to this Agreement understand and agree that their relationship is that of independent 

contractors. Nothing contained herein shall be construed or implied to create a partnership of joint venture 

between the parties, nor shall either party be considered an agent or employee of the other party. 

Execution: 

IN WITNESS WHEREOF, in consideration of the mutual covenants set forth above and for other goods and 

valuable consideration, the receipt, adequacy and legal sufficiency of which are hereby acknowledged, the 

parties have entered into the above Contract and have caused their duly authorized representatives to 

execute this Contract. 

[Contractor] 

_______________________________ 

[Agency] 

_______________________________ 

23 
Appendix H: SeniorDine Contact and Pricing 

CatMatt LLC DBA CatMatt Software Solutions 

Contact: Lisa LaBonte Address: PO Box 4176, Windham, NH 03087 

Phone: 203-465-9711 Email: Llabonte@catmatt.com 

Startup Costs as of 2022: 

• $995-$1,995 one-time set up cost for an organization to use SeniorDine, depending on integration needs and other factors 

• $150-$450 Apple iPod or iPad mini per restaurant 

o Note: some restaurants already own their own iPad or iPod, and there would be no need to purchase additional tablets. 

SeniorDine sells iPads and will mail with pre-loaded software; however, you are also welcome to purchase your own, and 

SeniorDine will provide instructions to download software. You may be able to find used or older versions of iPods and iPads 

for a discounted price from companies such as Backmarket.com. Pricing and availability of new devices will depend on market 

and supply chain. 

• Cards ~$.60 per consumer. Customization details may vary and 2022 estimates are included below. 

o Custom card design 

 Black text front only 

• Preprinted / Renumbered 

o 100 cards $0.65 each 

o 500 cards $0.60 each 

o 1000 cards $0.55 each 

o 2000 cards $0.53 each 

• On demand / personalized with customer name 

o Any quantity $0.95 each 

o Black text front and back 

• Preprinted / Renumbered 

o 100 cards $0.75 each 

o 500 cards $0.70 each 

o 1000 cards $0.65 each 

o 2000 cards $0.63 each 

• On demand / personalized with customer name 

o Any quantity $1.05 each 

o Full color front black text back 

• Preprinted / Renumbered 

o 100 cards $0.99 each 

o 500 cards $0.95 each 

o 1000 cards $0.90 each 

o 2000 cards $0.88 each 

• On demand / personalized 

o Customer name any quantity $1.49 each 

o Customer name & photo ID and quantity $1.99 each 

• Key Chain card 

o Black & White $0.30 

o Color $0.45 

Recurring Costs: 

• $0.20 per swipe/scan. This covers data management and includes funder reports, merchant invoices and all card data. 

24 
Appendix I: Restaurant Participation Survey 

Restaurant Survey 

Thank you for your participation in The Iowa Café — a restaurant partnership program to serve older adults nutritious and balanced 

meals. Your feedback can help us to serve more older adults in need of nutrition services and socialization opportunities. The Iowa 

Department of Health and Human Services and________________________ (AAA name) would like to know about your 

experience as a meal provider. Please complete the survey below. 

1. What mealtime did you serve? Select all that apply. 

☐ Breakfast ☐ Lunch ☐ Dinner 

2. How many meals per day did you provide? 

☐ 25 – 50 ☐ 50 – 75 ☐ 75 – 100 

☐ 100 – 125 ☐ 125 – 150 ☐ 150+ 

3. What types of meals were available? (Check all that apply) 

☐ Dine-In ☐ Delivery ☐ Carry Out/Grab & Go 

☐ Other______________________________________ 

Please rate your level of satisfaction with the following: 

VeryDissatisfiedDissatisfiedNeutralSatisfiedVerySatisfied 

4. Application process ☐ ☐ ☐ ☐ ☐

5. Communication with the area agency on aging ☐ ☐ ☐ ☐ ☐

6. Contracting process ☐ ☐ ☐ ☐ ☐

7. Ease of meeting meal requirements ☐ ☐ ☐ ☐ ☐

8. Established reimbursement/meal ☐ ☐ ☐ ☐ ☐

9. Senior Dine program and technology ☐ ☐ ☐ ☐ ☐

10. Invoicing/reimbursement process ☐ ☐ ☐ ☐ ☐

11. Overall satisfaction with participating in The Iowa Cafe ☐ ☐ ☐ ☐ ☐

Use the space below to share any additional feedback. Please provide comments to any statements you responded “dissatisfied” or “very 

dissatisfied”. 

25 
Appendix I: Consumer Survey 

Consumer Survey 

Thank you for your participation in The Iowa Cafe — a restaurant partnership program to serve older adults nutritious and balanced 

meals. The Iowa Department of Health and Human Services and ____________________________ (AAA name) would 

like to know about your experience as a consumer. Please complete the survey below. 

1. What mealtime did you receive meals? Select all that apply. 

☐ Breakfast ☐ Lunch ☐ Dinner 

2. What type of meal(s) did you receive? Select all that apply. 

☐ Dine In ☐ Carry Out ☐ Delivery 

3. How many meals per week did you receive? 

☐ 1 – 3 ☐ 3 – 5 ☐ 5 – 8 

☐ 8 – 10 ☐ 10+ 

4. How much of the meals did you typically consume? 

☐ All ☐ Most ☐ About half 

☐ Less than half ☐ None 

Please rate your level of satisfaction with the following: 

VeryDissatisfiedDissatisfiedNeutralSatisfiedVerySatisfied 

5. Quality of the meals received ☐ ☐ ☐ ☐ ☐

6. Taste of the meals received ☐ ☐ ☐ ☐ ☐

7. Temperature of the meals received ☐ ☐ ☐ ☐ ☐

8. Variety of the meals received ☐ ☐ ☐ ☐ ☐

9. Menu options ☐ ☐ ☐ ☐ ☐

10. Registration process ☐ ☐ ☐ ☐ ☐

11. Ordering process, if applicable ☐ ☐ ☐ ☐ ☐

12. Overall satisfaction with participating in The Iowa Cafe ☐ ☐ ☐ ☐ ☐

Use the space below to share any additional feedback. Please provide comments to any statements you responded “dissatisfied” or “very 

dissatisfied”. 

26 
Appendix K: Newspaper Press Release 

FOR IMMEDIATE RELEASE 

[DATE] 

[AGENCY] partners with Iowa Department of Health and Human Services and local small businesses 

to expand nutrition services for older Iowans 

[AAA NAME] Area Agency on Aging is a local agency that provides services to address the needs and concerns of older 

adults. The agency is one of 6 area agencies on aging in the state of Iowa. [AAA NAME] covers the [name region] areas 

of Iowa, currently serving [number of counties]. Services offered by [AAA NAME] include congregate and home 

delivered meals, promoting health and socialization among older adults. 

[AAA NAME] has recently implemented a new program called The Iowa Café. The Iowa Café is a new, innovative 

partnership between local Area Agencies on Aging and local foodservice establishments such as restaurants, food 

trucks, cafes, etc. 

A local restaurant, [RESTAURANT NAME], has partnered with [AAA NAME] to provide meals for older adults, age 

60+, and their spouse of any age. These meals will be available during restaurant hours [RESTAURANT HOURS]. 

[AAA NAME] has an extensive menu with available meals offered by the program. 

To register, contact [AAA NAME] directly at [PHONE NUMBER]. 

Once registered, eligible consumers will receive a key card in the mail that will need to be presented when visiting the 

restaurant. 

If you are a restaurant interested in partnering with [AAA NAME], please contact Nutrition Services Director, 

[CONTACT NAME], directly at [EMAIL OR PHONE #]. 

A portion of the cost of services is provided through federal, state and local funding. All consumers are provided an 

opportunity to make a contribution, which helps to expand services to more older adults. If you would like to make a 

donation, please check out [WEBSITE] for ways to donate. 

27 
Appendix L: Restaurant Contact Email and Letter Templates 

Quick Email 

Hello [NAME], 

I hope this email finds you well. My name is [NAME], and I am the Healthy Living Director at the [AAA NAME] Area 

Agency on Aging. In partnership with the Iowa Department of Health and Human Services, we have launched an exciting 

restaurant partnership program to serve more older adults called The Iowa Café. The Iowa Café works with local 

restaurants to serve meals to adults age 60+, and the restaurants are reimbursed for their meal cost. I attached more 

information about The Iowa Café to this email. 

I’m reaching out to ask for your help in marketing the program and connecting with local restaurants. If you know any 

restaurants that are interested in being an Iowa Cafe site, please let me know or encourage them to contact me directly 

at [contact details]. 

Please let me know your thoughts and if you have any additional questions. I am more than happy to set up a phone call 

to discuss further. 

[NAME] 

28 
Appendix L: Restaurant Contact Email and Letter Templates 

Formal Letter 

Dear [NAME], 

We hope this letter finds you well. Your organization is being contacted as a potential partner in providing nutrition 

services and socialization opportunities for older Iowans. 

Under the Older Americans Act, the Iowa Department of Health and Human Services receives federal funding each year 

from the Administration for Community Living. This funding is redistributed to Iowa’s six Area Agencies on Aging. [AAA 

NAME] Area Agency on Aging covers the [AREA] area of Iowa. A portion of this funding helps provide nutritious meals 

to older adults, aged 60+, through partnerships with local restaurants. It is also one of the goals of the program to 

identify and serve older adults who are food insecure, socially isolated, and located in rural areas. 

We are looking for your assistance in identifying restaurants in your community that may be interested in partnering 

with our organization and older adult nutrition programs. Please respond with any interested restaurants and 

contact information (Name of Restaurant, Manager Name, Phone, and Email). 

We would be happy to set up a conference or phone call to discuss any questions you may have regarding this program. 

Sincerely, 

Iowa Department of Health and Human Services 

[AAA NAME] Area Agency on Aging 

29 
Appendix M: The Iowa Café Design Toolkit-Canva 

The Iowa Café Design Kit is available on www.canva.com. Please contact Bambi Press or Alex Bauman with questions on accessing 

the design kit. Additional information available in the Google Shared Drive (Canva Information Shared Drive), and a screenshot of 

example materials are included below. Current materials include: 

• Menu Template 

• Poster 

• Table Tents 

30 
Appendix N: Example Marketing Letter 

 

Dear XXX, 

Northeast Iowa Area Agency on Aging is offering an exciting new program in your area! The Iowa 

Café is a partnership program between NEI3A and local restaurants to allow you to get out and 

socialize, and enjoy a hot, nutritious meal, all while supporting a local business in your community. 

We have all felt the effects of social distancing during these past few years. Now is the perfect time to 

take advantage of this unique program designed to improve your mental and nutritional health! 

We are partnering with Bents Smokehouse & Pub in Westgate in your area. Here is how the program 

works: 

• If you are age 60 or over (or the spouse of someone who is), you qualify for this program. 

• Three easy options to register: 

o Visit www.nei3a.org/Iowa-Cafe and register online. 

o Call NEI3A at 1-800-779-8707 and press 1 at the prompt. 

o Visit Bents Smokehouse & Pub in Westgate and request to sign up. 

• NEI3A will send you an Iowa Café key card. 

• Your key card can be used up to 12 times per month – once per day. 

• When you visit Bents Smokehouse & Pub (or any other participating Iowa Café restaurants) 

scan your card and pick from the Iowa Café Menu. 

It is that easy! There are no fees to participate in the program, and no payment is required. However, 

we will send you a monthly letter offering you a chance to contribute toward the cost – helping us 

provide this service for more people. 

Do you want to support your local community and socialize with friends, all while enjoying a delicious 

meal? Get registered today! 

Signature 

31 
Appendix O: Public Official Letter Template 

Date 

Title [Name of Public Official] 

Office 

Office Address 

Dear [NAME], 

I hope this letter finds you well. My name is [NAME], and I am the Healthy Living Director at the [AAA NAME] Area 

Agency on Aging. I’m reaching out to make sure you are aware of an exciting public-private partnership that is increasing 

access to nutritious meals and socialization opportunities for older Iowans 60+ in [area] called The Iowa Café. This 

program works to identify and serve older adults who are food insecure, socially isolated, and located in rural areas. 

Local restaurants, who have been hit hard by the pandemic and inflation, also get an economic boost. An integrated 

network of community partners is working to increase awareness of services like these that promote healthy aging and 

independence in [area]. 

Under the Older Americans Act, the Iowa Department of Health and Human Services receives federal funding each year 

from the Administration for Community Living that is redistributed to Iowa’s six Area Agencies on Aging. [AAA NAME] 

Area Agency on Aging leverages this funding to help provide a suite of services to promote healthy aging in the 

community. [AAA] is also working to develop sustainable funding arrangements to expand access to these important 

services for older Iowans. 

In addition to the Iowa Department of Health and Human Services, some key individuals and organizations who express 

support for the project include: 

• The Office of the Lieutenant Governor 

• The Iowa Economic Development Authority 

• The Iowa Restaurant Association 

I invite you to join me for lunch at [list nearby Iowa Cafe locations] or meet at your convenience to discuss how you can 

get involved. We would be happy to set up a conference or phone call to discuss any questions you may have. 

Sincerely, 

Iowa Department of Health and Human Services 

[AAA NAME] Area Agency on Aging 

32