ChoicesWellness

Erie County Restarts Specialized Resource & Referral Service for Children from Birth to 21 Years

Children and Youth with Special Health Care Needs (CYSHCN) program to improve care coordination for families with children in Erie County

After a decade-long hiatus, the Erie County Department of Health has reintroduced the Children and Youth with Special Health Care Needs (CYSHCN) program within the Office of Health Equity. This free resource and referral program will improve care coordination for infants, children and youth from birth to 21 years old who have a serious or chronic medical, physical, behavioral, emotional or developmental condition.

“There is no ‘one-size-fits-all’ solution for the complex issues that some children in Erie County face,” said Commissioner of Health Dr. Gale Burstein. “This program is prepared to advocate with health care providers and school districts in ways that build a network of supports around a child and their family.”

“The acronym (pronounced “shin”) can be tough to remember, but the idea behind this program is very straightforward,” Dr. Burstein explained. “We know there are children and families who benefit from assistance in accessing medical, social, educational, recreational and mental health resources. This program is a connecting force – supporting and advocating for children, youth and their families, while linking them with services that can improve their quality of life, and physical and mental health.”

A diagnosis is not required in order to participate in the CYSHCN program. “That is an important feature of CYSHCN,” Dr. Burstein continued. Parents and caregivers may notice changes at any stage of a child’s physical and social development that could raise questions and concerns. “We have a list of eligible conditions and circumstances, but our criteria for inclusion is much more expansive,” she offered.

CYSHCN will connect families with community resources, including:

• Medical referrals, providers and specialists; medical supplies and equipment; medical appointment scheduling and transportation

• Mental and behavioral health resources

• Health insurance

• Education resources – GED, tutoring, college planning

• Employment resources – vocational counseling, working papers, career planning and interview skills

• Translation and interpretation services

• Transition to adult services (medical, education, housing, medical providers)

• Play/support groups

People eligible to participate include parents, caregivers, friends and family members of infants, children and youth; school personnel; and, medical professionals. Youth ages 18-21 years are also able to participate on their own. Once enrolled, CYSHCN will follow up regularly with parents, caregivers or older youth, continuing to offer resources and encouragement.

To apply or learn more, visit erie. gov/cyshcn, call (716) 858-1920 or email healthequity@erie.gov. Anyone with questions about their child’s eligibility is encouraged to call.

Blueberries have long been one of my favorite foods, well before learning they were good for me. They are so versatile — you can eat them raw, toss them in cereal, stir them into muffins, bake them in pies, mash them into sauces, add them to pancakes, the list goes on and on. The three most common recipes we’ve seen for blueberries are pie, muffins, and pancakes. Following are a few other tasty, easy recipes your family is sure to enjoy.

A few tips:

• Blueberries are an excellent source of antioxidants, heart healthy, and in the elite group called “super foods.”

• Wild blueberries are healthier and tastier than the large “cultivated” blueberries so common today. If you cannot easily locate fresh wild blueberries, look in the freezer section for Wyman’s brand.

• Choose blueberries that are deep blue, with smooth skin (no wrinkles), not overripe or green. Turn the container over to examine and be sure there is no mold either.

• Refrigerate and serve within a week.

• Blueberries freeze well, and can last for a year if properly packaged.

• When adding to baked goods, do not thaw frozen blueberries, unless you are using them for pancakes.

• To keep muffin/cake/bread mix from turning too blue, lightly coat blueberries with flour or cornstarch before mixing into the batter.

Blueberry Ice

Free of: DAIRY, EGGS, SOY, PEANUTS, TREE NUTS, FISH, SHELLFISH, WHEAT, GLUTEN, VEGAN

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 0 minutes

2 cups frozen blueberries

1/2 cup sugar

4 tablespoons fresh lemon juice

1/2 cup water

Process in a food processor or blender until pureed. Serve immediately or place in freezer, covered. To serve, thaw (20-30 minutes) and stir to desired consistency. Serve in hollowed out oranges or small dessert bowls.

Blueberry Salsa

Free of: DAIRY, EGGS, SOY, PEANUTS, TREE NUTS, FISH, SHELLFISH, WHEAT, GLUTEN, VEGAN

Yield: 6-8 servings

Prep Time: 5 minutes

Cook Time: 0 minutes

2 cups blueberries

1/2 medium onion, diced

Quick Blueberry Crunch

Free of: DAIRY, EGGS, SOY, PEANUTS, TREE NUTS, FISH, SHELLFISH, WHEAT*, GLUTEN, VEGAN

Yield: 8 servings

Prep Time: 5 minutes

CookTime: 45 minutes

4 cups fresh blueberries

1 cup brown sugar

3/4 cup flour* (can be wheat/gluten free)

3/4 cup oatmeal (not instant)

1/2 cup dairy/soy free margarine, melted Preheat oven to 350 degrees. Place blueberries in a 2 quart baking dish; spread out evenly. Combine remaining ingredients and sprinkle over blueberries. Bake for 45 minutes.

If you have any questions about our column, e-mail Kathy at allergy@roadrunner.com. For further information about food allergies, contact FARE www. foodallergy.org, or call 1-800-929-4040.

1 medium red, orange or yellow pepper, diced

3 tablespoons chopped parsley or cilantro

1/4 cup lime or lemon juice

1 teaspoon salt

Combine all ingredients, folding in blueberries last. Refrigerate 1 hour or more to blend flavors. Serve with corn chips or use as a relish with meat and poultry dishes. Optionally, add chopped, seeded jalapenño pepper.

Kathy Lundquist is a Western New York parent whose son, now an adult, was born with severe food allergies. Over the last two decades, she has worked tirelessly, in a variety of capacities, to increase community awareness about food allergies.