Module 6 – Household

Management, Nutrition and

Hydration Assignment – Part I

General Directions:

Household Management

A. Individual Take Home Assignment.

B. A minimum mark of 14 out of 20 (70%) must be achieved to pass.
C. The assignment will count for 20% of your final mark in Module 6.

Name:

Due Date:

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 Household Management

In the following situations, describe the most appropriate actions or responses to be taken
by the Personal Support Worker and explain why this is correct. Your answer should reflect
knowledge of effective communication skills, the extent and limitations of your role, and an
understanding of the client’s total needs. (4 marks each)

1. You are assigned to help Mrs. Jones with her laundry and vacuuming. When you try to
do Mrs. Jones’ laundry, she tells you you’ve used too much soap, even though you have
used the correct amount according to the package. She also insists you use cold water,
even though the clothes can be washed in warm and her detergent is not
recommended for use in cold water. When you bring the clothes up from the dryer, she
complains that they are not “really clean.”

Actions/Response: (2 marks)

Reasons: (2 marks)

2. You are assigned to help Mrs. Smith with meals and housekeeping. Mrs. Smith has a
large collection of teacups, figurines, and glass lamps. She wants you to dust each
item separately every time you visit. This leaves no time for you to do other tasks you
are assigned.

Actions/Response: (2 marks)

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 Reasons: (2 marks)

3. You are assigned to Mrs. Goertz. She finds it difficult to get around and spends most of
her time in the living room looking out a small window at the birds that happen by.
She gets great enjoyment from this. In fact, it’s her only activity.

Recent rain has left this window dirty and hard to see through. Your agency’s policy says
that homemakers don’t generally clean windows, but your supervisor says the decision
is up to you.

Actions/Response: (2 marks)

Reasons: (2 marks)

4. You a reassigned to visit Mrs. Rice for two hours each morning. She requires help with
personal care, housekeeping, and meals. Your visits with her are busy: there’s a lot to
do. You know Mrs. Rice loves corn bread. She’s generally fussy about food, but really
enjoys this dish, and eats better when you make it. The problem is that when you
make corn bread, you don’t get all the other tasks done.

Actions/Response: (2 marks)

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 Reasons: (2 marks)

5. You are assigned to Mrs. Prunt, who is eating poorly. One of your tasks is to encourage
her to eat. You have been to see Mrs. Prunt three times this week. She is happy with
the things you do for her but will not allow you to make a meal. “I’m fine,” she says, “I
don’t need much to eat.” Yesterday, you tried making a more balanced lunch, but Mrs.
Prunt declined to eat it, saying she’d eat it later. Today when you came in you found
the meal in the garbage. It did not look like much, if any of the meal was eaten.

Actions/Response: (2 marks)

Reasons: (2 marks)

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 Module 6 – Household
Management, Nutrition and
Hydration Assignment – Part II

General Directions:

Nutrition and Hydration – Meal Preparation

A. Group work: in a small group, approximately 5 people, as assigned by your instructor.

B. All group members are required to participate equally in both the planning
and presentation.
C. All members will receive the same mark providing all participants contribute equally.
D. A minimum mark of 28 out of 40 (70%) must be achieved to pass.
E. The assignment will count for 20% of your final mark in Module 6.

Name:

Due Date:

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 Your instructor will assign you a client profile that may contain: a special diet, specific
preferences/recipes to follow and/or specific religious requirements. Follow this profile
when completing your assignment.

1. Planning Phase (20 marks)

a. With your group, plan and prepare a nutritious, balanced, flavourful, and
appealing meal, based upon your assigned client profile.

b. Be sure to keep records/notes of work done in the planning stage— these must be
submitted to your instructor when you have completed the assignment.

c. Use a variety of sources such as cookbooks, recipes, pamphlets, etc., and be sure to
list them on your assignment. Include a copy of the recipe you have chosen and be
prepared to submit an alternate recipe that could be used to replace one of the
dishes you have selected. Be sure your recipes are clear and legible, follow a logical
sequence, and are complete.

2. Presentation Phase (20 marks)

In a class presentation, you will be asked to:

a. Present your meal, keeping in mind the following criteria:

i. Attractiveness (including table setting)
ii. Adhering to client’s wishes contained in the client profile

b. Describe the process involved in preparation including:

i. Techniques
ii. Special handling
iii. Timing

c. Briefly present your alternate recipe in discussion form: it is not necessary to actually
prepare this dish. A copy of this recipe should be included in the material you will
submit to your instructor.

d. Allow time for questions from your audience.

Sure! Here are the appropriate actions and responses for each situation, along with the reasoning:
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1. Mrs. Jones and Laundry

Actions/Response:

 Acknowledge Mrs. Jones’s concerns by listening patiently and validating her feelings.
 Explain gently that you followed the detergent instructions and that warm water is typically
used for the fabric type.
 Offer to wash a small load in cold water to show you respect her preferences while maintaining
hygiene.

Reasons:

 Effective communication involves active listening and validating the client’s concerns, which
helps build trust and rapport.
 It is essential to educate clients on proper laundry practices while respecting their preferences,
balancing safety and comfort.

2. Mrs. Smith and Dusting

Actions/Response:

 Discuss with Mrs. Smith the importance of time management and that while you appreciate her
collection, it may be more efficient to dust larger surfaces or rotate cleaning the items weekly.
 Suggest a compromise where you thoroughly dust her items on alternate visits to ensure they
are clean while still completing other tasks.

Reasons:

 Communication and negotiation skills are crucial in respecting the client’s wishes while
maintaining a practical approach to time management.
 A compromise acknowledges Mrs. Smith's love for her collection while addressing the need to
complete all assigned tasks effectively.

3. Mrs. Goertz and the Dirty Window

Actions/Response:

 Explain the agency’s policy regarding window cleaning but express understanding of Mrs.
Goertz's enjoyment in watching the birds.
 Offer to clean the window if it will significantly improve her comfort and enjoyment, making it
clear you’re willing to make an exception for her well-being.

Reasons:
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  Understanding the client’s total needs and prioritizing their well-being is essential, especially
when a small action can greatly enhance their quality of life.
 Open communication about policies while being flexible when necessary demonstrates
professionalism and compassion.

4. Mrs. Rice and Corn Bread

Actions/Response:

 Communicate with Mrs. Rice about the importance of her nutrition and propose to make corn
bread occasionally while managing other tasks.
 Create a schedule or plan to incorporate the corn bread on days when you have more time to
complete other tasks effectively.

Reasons:

 This approach shows you are attentive to her preferences while emphasizing the importance of
a balanced diet and managing time efficiently.
 Collaboration and transparency in planning help build a better understanding of her needs and
the constraints of your role.

5. Mrs. Prunt and Eating

Actions/Response:

 Have a conversation with Mrs. Prunt about her eating habits and explore any underlying
reasons for her refusal to eat, perhaps discussing her preferences or any health concerns.
 Suggest small, appealing snacks or meals that she can enjoy, ensuring they fit her preferences
while encouraging better nutrition.

Reasons:

 Effective communication involves understanding the reasons behind a client’s choices,

enabling you to tailor your approach to meet their needs better.
 Encouraging open dialogue and offering appealing options can help improve Mrs. Prunt's
nutrition without forcing her, respecting her autonomy while promoting her health.

1. Planning Phase (20 marks)

a. Meal Planning
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Client Profile Considerations:

 Special Diet: (e.g., low-sodium, gluten-free, vegetarian)

 Specific Preferences: (e.g., favorite ingredients or dishes)
 Religious Requirements: (e.g., kosher, halal)

Proposed Meal:

 Main Dish: Grilled Lemon Herb Chicken (or a vegetarian alternative)

 Side Dish: Quinoa Salad with Vegetables
 Dessert: Fresh Fruit Salad
 Beverage: Herbal Tea

Notes on Work Done:

 Research:
o Looked through cookbooks focused on healthy diets (e.g., "The Healthy Kitchen" by
Andrew Weil)
o Searched online for recipes that fit the dietary restrictions and preferences
 Recipe Selection:
o Chose recipes that are balanced and appealing
o Made sure all ingredients align with dietary needs

Sources:

1. "The Healthy Kitchen" by Andrew Weil

2. Websites like AllRecipes, EatingWell
3. Local dietary pamphlets or guidelines

Recipe Examples:

Grilled Lemon Herb Chicken Recipe:

 Ingredients:
o 4 chicken breasts
o 1 lemon (juiced)
o 2 cloves garlic (minced)
o 2 tbsp olive oil
o Fresh herbs (e.g., rosemary, thyme)
o Salt and pepper (to taste)
 Instructions:

1. Marinate chicken in lemon juice, garlic, olive oil, herbs, salt, and pepper for at least 30
minutes.
2. Preheat grill to medium-high.
3. Grill chicken for 6-7 minutes per side or until cooked through.

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Alternate Recipe: Quinoa Salad with Vegetables:

 Ingredients:
o 1 cup quinoa
o 2 cups vegetable broth
o Mixed vegetables (e.g., bell peppers, cucumber, cherry tomatoes)
o Olive oil, lemon juice, salt, and pepper
 Instructions:

1. Rinse quinoa, then cook in vegetable broth according to package instructions.

2. Chop vegetables and combine with cooled quinoa.
3. Dress with olive oil, lemon juice, salt, and pepper.

2. Presentation Phase (20 marks)

a. Presenting the Meal

Attractiveness:

 Set the table with a clean tablecloth, nice plates, and utensils.
 Use fresh flowers or a simple centerpiece to enhance the dining experience.

Adhering to Client's Wishes:

 Ensure all dishes reflect dietary preferences and any cultural considerations (e.g., no pork if
halal).
 Serve food in a visually appealing way, such as arranging the salad in a bowl with colorful
vegetables.

b. Description of Preparation Process

Techniques:

 Grilling chicken for enhanced flavor and texture.

 Using a stovetop for quinoa, ensuring it cooks evenly and absorbs flavors.

Special Handling:

 Keep raw chicken separate from other ingredients to prevent cross-contamination.

 Handle vegetables with care to maintain freshness and appearance.

Timing:

 Start marinating the chicken at least 30 minutes before grilling.

 Cook quinoa while the chicken is grilling to ensure both dishes are ready simultaneously.

c. Alternate Recipe Presentation

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Brief Discussion of Alternate Recipe:

 Discuss how the quinoa salad can serve as a light, nutritious alternative to heavier side dishes.
 Highlight its versatility and how it can be adjusted based on available vegetables or client
preferences.

Alternate Recipe:

 Include a printed copy of the quinoa salad recipe with clear instructions.

d. Q&A Session

Prepare for Questions:

 Be ready to answer questions about ingredient substitutions, preparation methods, and how the
meal aligns with dietary needs.
 Encourage feedback on presentation and any additional ideas for similar meals.

Submission

 Compile all planning notes, recipes, sources, and any feedback into a cohesive document to
submit to your instructor.

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