Module 6 – Household Management, Nutrition and Hydration

Test Review

1. What type of supplies are needed for cleaning and what can they be used for?
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2. How do you use cleaning products safely?
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3. What are examples of laundry symbols and what do they mean?
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4. What are the cleaning guidelines?
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5. What are the guidelines for removing stains?
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6. What is the function of the following nutrients and what are the type of food examples?
a. Protein: _________________________________________________________________
b. Carbohydrates: ___________________________________________________________
c. Vitamins: ________________________________________________________________
i. Vitamin A: ________________________________________________________
ii. Vitamin B1: _______________________________________________________
iii. Vitamin B2: _______________________________________________________
iv. Vitamin B3: _______________________________________________________
v. Vitamin B12: ______________________________________________________
vi. Folic Acid: ________________________________________________________
vii. Vitamin C: ________________________________________________________
viii. Vitamin D: ________________________________________________________
ix. Vitamin E: ________________________________________________________
x. Vitamin K: ________________________________________________________
d. Minerals: ________________________________________________________________
i. Calcium: __________________________________________________________
ii. Phosphorus: _______________________________________________________
iii. Iron: _____________________________________________________________
iv. Iodine: ___________________________________________________________
v. Sodium: __________________________________________________________
vi. Potassium: ________________________________________________________
 vii. Zinc: _____________________________________________________________

7. According to the Canada Food Guide what are the different food groups and what are the
recommended servings for an adult?
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8. What are the guidelines for safe food practices?
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9. What is a foodborne illness and what are the signs and symptoms?
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10. What are the types of special diets? Define each.
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11. What are ways to assist a client with the following eating problems?
a. Chewing Problems: ________________________________________________________
b. Swallowing Problems: _____________________________________________________
c. Weakness: _______________________________________________________________
d. Vision Loss: ______________________________________________________________
12. What is the purpose for Intravenous Therapy?
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13. What are the signs and symptoms of IV therapy complications?
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14. Define enteral nutrition and why is it needed?
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15. What are the different types of tube feeds and what part of the body does it deliver the
feed/nutrients to?
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