Appendix H: Subject/Module outline for each subject in the program
Subject/Module Title:
#7 Household Management & Meal Preparation
Subject Length:
18
(hours)
Subject Description (Suitable for School Calendar):
In this module students will learn to assist the consumer/client with their nutritional needs, household activities and household
management according to consumer/client preferences, comfort and safety, within employer guidelines as required. Nutritional needs
include planning balanced nutritious menus, preparing shopping lists, shopping, safe handling of food, storage and specific cooking
techniques. Special dietary needs of infants, pregnant and nursing mothers, persons with specific conditions (diabetes, feeding tubes,
etc.) as well as persons with specific cultural and religious preferences will be addressed. Students will have the opportunity to practice
and demonstrate skills in a lab environment.
Textbooks/Manuals:
Mosby’s Canadian Textbook for the Support Worker - 2nd edition, 2009, Sorrentino, Wilk & Newmaster
Internet based Resources and Instructor Handouts
Canada’s Food Guide to Healthy Eating
Method of Evaluation (e.g., graded homework, quizzes, projects, final examination, et cetera; the type, number, and % value of each)
Type
Quizzes
Assignments
Number
% Value
1
1
40
20
Type
Assessment
Number
% Value
1
40
Type
Number
Teaching Method (indicate number of hours on line after item):
Lecture
Supervised Practical (e.g., clinic)
6
12
Computer Based Learning
Supervised Lab (e.g., computers)
Seminar
Distance Education
Location:
Classroom/Lab (School)
Classroom/Lab (Off-campus)
Does the subject require a final examination or a formal evaluation?
Yes
No
If “yes”, indicate the pass mark ►___70_%_____
Practicum (Off-campus)
% Value
Appendix H – Knowledge and Skill OBJECTIVES
PSW Module #7 Household Management & Meal Preparation (18 hours)
* Excerpted from the Personal Support Worker Training: Outcomes and Module Outlines (with alterations by NACC) documents produced by the
Ontario Ministry of Health and Long Term Care and published by the Ontario Community Support Association (OCSA)
Knowledge (The key elements that a student is expected to know upon completion of subject)
Core Competency - 21. Understand Anatomy and Physiology
1. Identify the structures and functions of all aspects of the digestive system and be familiar with the associated common diseases
and disorders.
Core Competency - 24. Assist with Household Activities and Management
1. Know how to assist the consumer/client/family to plan work so as to meet ongoing needs.
2. Know how to perform general household tasks (housekeeping and laundry) safely and appropriately. Know how to use proper
protective gear (ex. gloves, etc.) when appropriate
3. Know to safely operate and care for standard household equipment, including kitchen, laundry and vacuuming equipment.
4. Know to report hazardous equipment to consumer/client/supervisor.
5. Know which requests for tasks are beyond the role of the worker and to take steps to resolve issues.
6. Know to assist the consumer/client to prepare a shopping list respecting personal preferences, budget and storage limitations.
7. Know to assist consumer/client w shopping, to respect consumer’s/client’s prefs re timing, location/amt of assistance required,
& to interpret unit pricing, gr., ingredient/date labels when shopping.
8. Know how to shop for the consumer/client in accordance with his/her wishes and particular requirements, if requested.
PSW Module #7 Household Management & Meal Preparation (18 hours)
9.
Know how to handle $ for consumer/client responsibly & in keeping w employer guidelines, keeping records of transactions as
req. Know how to verify the accuracy of change returned to consumer/client.
Core Competency - 25. Prepare Appealing Meals
1. Know basic anatomy and physiology of the digestive system and common diseases/disorders.
2. Understand the basic concepts of nutrition and the factors that affect eating and nutrition.
3. Have a working knowledge of Canada’s Food Guide to Healthy Eating.
4. Know to under consumer’s/client’s direction/prefs/budget/storage/facilities, choose/prep nutritious foods/well-balanced menu
using Can Food Guide to Healthy Eating, as per request by consumer/client.
5. Know to prepare nutritious well balanced menus for clients with specific dietary needs, to verify that food and fluid
requirements are in keeping with the care plan, and modify the menu if necessary.
6. Know why/how to safely store and handle food.
7. Know how to follow a recipe and make common substitutions for ingredients.
8. Know why/how to serve foods so as to be appealing to the consumer/client with regard to presentation, temperature and
portion size.
9. Know to adapt techniques to meet spec. dietary needs, including infants, pregnant/nursing mothers, ppl w spec conditions
(diabetes etc) req'ing a ‘special diet’, & ppl w cult'rl/rel. dietary prefs.
PSW Module #7 Household Management & Meal Preparation (18 hours) continued
10. Know how to operate equipment commonly used in meal preparation, including conventional, microwave and/or convection
ovens.
11. Know how to use appropriate techniques to assist with feeding and serving meals.
12. Know how to safely feed a consumer/client with a sensory or cognitive impairment.
13. Know how to accurately measure and record input and output of fluids, and accurately total input and output records.
14. Know the common I.V. sites, equipment, safety measures, and signs of therapy complications.
Skill (the key behaviours that a student is expected to be able to perform upon completion of
subject)
Core Competency - 21. Understand Anatomy and Physiology
1. Identify the structures and functions of all aspects of the digestive system and be familiar with the associated common diseases
and disorders.
Core Competency - 24. Assist with Household Activities and Management
1. Explain how to assist the consumer/client/family to plan work so as to meet ongoing needs.
2. Explain/demonstrate how to perform general household tasks (housekeeping and laundry) safely & appropriately.
Explain/demonstrate how to use proper protective gear (ex. gloves, etc.) when appropriate
3. Explain/demonstrate how to safely operate and care for standard household equipment, including kitchen, laundry and
vacuuming equipment.
4. Explain why/how to report hazardous equipment to consumer/client/supervisor.
5. Identify requests for tasks that are beyond the role of the worker and take steps to resolve issues.
PSW Module #7 Household Management & Meal Preparation (18 hours) continued
6. Explain how to assist the consumer/client to prepare a shopping list respecting personal preferences, budget and storage
limitations.
7. Explain how to assist the consumer/client w shopping, to respect consumer’s/client’s prefs re timing, location/amt of assistance
req, & to interpret unit pricing, gr., ingredient/date labels whn shopping.
8. Explain and demonstrate how to shop for the consumer/client in accordance with his/her wishes and particular requirements, if
requested.
9.
Demo how to handle $ for consumer/client responsibly & in keeping w employer guidelines, keeping records of transactions as
req. Demo how to verify the accuracy of change returned to consumer/client.
Core Competency - 25. Prepare Appealing Meals
1. Describe basic anatomy and physiology of the digestive system and common diseases/disorders.
2. Describe the basic concepts of nutrition and the factors that affect eating and nutrition.
3. Describe one’s working knowledge of Canada’s Food Guide to Healthy Eating.
4. Prep nutritious well-balncd menu, under client’s dirctn in accordance w client prefs, budget, strg/facilities; aid in slctng
nutritious foods using Can’s Food Guide to Healthy Eating, as client reqst.
5. Demo how to prepare nutritious well balanced menus for clients w specific dietary needs; explain how to verify food & fluid
requirements are in keeping w the care plan, & modify the menu if necessary.
6. Explain why/how to safely store and handle food.
7. Explain and demonstrate how to follow a recipe and make common substitutions for ingredients.
8. Explain and demonstrate how to serve foods so as to be appealing to the consumer/client with regard to presentation,
temperature and portion size.
PSW Module #7 Household Management & Meal Preparation (18 hours) continued
10. Explain how to adapt techniques to meet spec. dietary needs, including infants, pregnant/nursing mothers, ppl w spec
conditions (diabetes etc) req'ing a ‘spec diet’, & ppl w cult'rl/rel. dietary prefs.
9. Explain and demonstrate how to operate equipment commonly used in meal preparation, including conventional, microwave
and/or convection ovens.
10. Explain and demonstrate how to use appropriate techniques to assist with feeding and serving meals.
11. Explain and demonstrate how to safely feed a consumer/client with a sensory or cognitive impairment.
12. Explain and demonstrate how to accurately measure and record input and output of fluids, and accurately total input and output
records.
13. Identify common I.V. sites, equipment, safety measures, and signs of therapy complications.
Appendix H - SUBJECT/MODULE OUTLINE
Time
Main Topic
Sub-Topics
PSW Module #7 Household Management & Meal Preparation (18 hours)
Relative
Value in %
18 Hours
1 hour
1.
Digestive System
(a) Structure and Function of the
• salivary glands
• oral cavity
• tongue
• pharynx
• larynx
• esophagus
• stomach
• small intestine
• large intestine
• rectum
• anus
• liver
• gallbladder
• pancreas
(b) Common Diseases and Disorders
5.5%
7 hours
2.
Basic Nutrition and Meal Preparation
(a) Canada’s Food Guide to Healthy Eating
(b) Dietary Nutrients (carbohydrates, fats, proteins, vitamins, minerals)
• function and daily requirements
• food sources
• food labels
(c) Caloric Requirements
(d) Importance of Good Nutrition
(e) Nutrition Through the Life Cycle
39%
Appendix H - SUBJECT/MODULE OUTLINE
Time
Main Topic
Sub-Topics
PSW Module #7 Household Management & Meal Preparation (18 hours)
Basic Nutrition (continued)
(f) Factors that Affect Eating and Nutrition
• culture
• religion
• finances and budget
• personal choice
• illness
• health
• age (infants, children, pregnant and nursing mothers, the elderly)
• allergies
(g) Special Diets
• clear liquid
• full liquid
• soft
• pureed
• low residue
• high fiber
• bland
• high calorie
• low calorie
• high iron
• low fat/low cholesterol
• high protein
• sodium restricted
• diabetic
(h) Menu Planning
• preparing a menu
• food selection
• menus for special diets
• verify that food and fluid requirements are in keeping with the care plan, and modify the
menu if necessary
Relative
Value in %
Appendix H - SUBJECT/MODULE OUTLINE
Time
Main Topic
Sub-Topics
PSW Module #7 Household Management & Meal Preparation (18 hours)
Relative
Value in %
Basic Nutrition (continued)
(i) Meal Preparation
• food safety
• food storage
• food handling
• food borne pathogens
• measuring ingredients
• ingredient substitution
• following a recipe
• portion size
• common cooking equipment
• meal presentation
• clean-up
3 hours
3.
Assisting a Person with Eating
(a) General Safety and Comfort Measures (oral hygiene, hand washing, personal hygiene,
positioning, etc.)
(b) Serving Meal Trays
(c) Assisting with Feeding
• techniques for feeding clients with sensory and cognitive impairments
(d) Feeding Tubes
• formulas
• scheduled/continuous feedings
• preventing aspiration
• comfort measures
(e) Fluid Balance
• normal requirements
• special orders (encourage/restrict fluids, NPO, etc.)
• intake and output measurement/recording including totals
(f) Providing Drinking Water
17%
Appendix H - SUBJECT/MODULE OUTLINE
Time
Main Topic
Sub-Topics
PSW Module #7 Household Management & Meal Preparation (18 hours)
Relative
Value in %
1 hour
4.
I.V. Therapy
(a) Sites
(b) Equipment
(c) Safety Measures for IV Therapy
(d) Signs and Symptoms of IV Therapy Complications
5.5%
6 hours
5.
Household Management
(a) Light Housekeeping
(b) Bed Making (queen and king size)
(c) Laundry
(d) Teamwork
(e) Respecting the Client’s Home
(f) Shopping and Handling the Client’s Money
• shopping for the client – handling the client’s money, keeping records, verifying change
• shopping with the client – interpreting food labels, unit pricing, grade, ingredients, date
labels
33%