Home Management for Caregiving PDF

HOME MANAGEMENT FOR CAREGIVING NC II AND HEALTH CARE SERVICES NC II Home/Household – group of people, with different needs and abilities who live together most of the time and contribute to a common economy and share food and other income derived activities. Management – the process of usin...

HOME MANAGEMENT FOR CAREGIVING NC II AND HEALTH CARE SERVICES NC II Home/Household – group of people, with different needs and abilities who live together most of the time and contribute to a common economy and share food and other income derived activities. Management – the process of using what you have in the best way possible to achieve what you want. Home Management - Planning and organizing, decision making, marketing, managing resources such as time and energy. Role of Caregiver in Home Management: Positive Characteristic of a Caregiver: 1. Teacher 1. Patient 2. Counselor 2. Joyful 3. Family Substitute 3. Understanding 4. Family Advocate 4. Empathetic 5. Role Model 5. Friendly 6. Home Administrator 6. Trustworthy 7. Friend 7. Honest 8. Technician 9. Cook Functions of a Caregiver/Health Care Attendant: 1. To make the home healthier by cleaning the house and serving nutritious food to the clients. 2. To make the home comfortable and convenient. 3. To make the house safe to live in. Takes involved but not limited to: 1. The upkeep of order and cleanliness of all areas. 2. Installations and replenishment of house amenities. 3. Cleaning, washing, ironing, grocery shopping. 4. Preparation and Service of food. 5. Personal Care 6. Care of the Elderly or Children. Skills and Values needed in executing responsibilities: 1. Time Management - skill in managing tasks efficiently and within a specific time schedule. 2. Energy - you need to have strength to carry out tasks. 3. Ability - you have to be physically capable of carrying out tasks. 4. Interest - enthusiasm in carrying out the task. 5. Compassion - the concern and sympathy for the clients who have special needs. 6. Knowledge - the know hot to deal needed when given specific task and tools. Resources needed in executing responsibilities: 1. Checklist - related to the Time Management; maintains the routine and makes sure you do not miss out on what you need to accomplish. 2. Work Schedule - the itemized plan in carrying out the procedures intended at a specific time of the day, week or month; a distribution of chores all throughout the day, week or month. Becoming an Efficient and Effective Caregiver: 1. Learn and develop your own techniques and methodologies of doing household chores taking into consideration time and energy, facilities, personal preference of your employer. 2. Try to adjust to the new environment, culture that exists in that particular place. 3. Plan and schedule your time given to you by your client. 4. Try to satisfy your client to adjust to the way of life and standard. 5. Have an open communication with your employer constantly inform your employer of any development or problem that may occur or come up regarding housekeeping. TIME MANAGEMENT The basic skill that we all need to practice to carry out tasks on schedule and efficiently. How should we used time efficiently? 1. Make a list of the things that you need to do. 2. Prioritize the list from: a. What is urgent & important b. Important but can be done later c. Others If a task is too big, break it up in smaller tasks that can be done one at a time. Learn to say “NO” to requests that may pull you away from the highest priorities. Use normally wasted moments to accomplish something worthwhile. Give yourself time to relax to avoid pushing yourself to the limit and exhaustion. You may give yourself a nice reward after finishing a big task. Set your goals to help you determine what is most important in your life. Keep in mind the 80/20 rule: we get 80% of the benefit from working on a project in the first 20% of the time we spend on it. Concentrate only on one thing at a time. Delegate whenever possible and appropriate. Group activities together – spend a block of time doing creative work, another block for other types of activities. Identify short-term and long-term goals you want to accomplish and work toward them everyday. Separate urgencies from priorities. Some interruptions are necessary and beneficial – some are distracting and wasteful. Welcome useful ones, eliminate wasteful ones. Spend 10 to 15 mins everyday planning and prioritizing. Review your goals regularly. Spend time according to priority. Stop spending time worrying about or trying to control events that you cannot control. Clear off your workspace at the end of the work day. HOME APPLIANCES: (Tools, Equipment or Paraphernalia) 1. Dishwasher - Cleans dishes without doing it manually. 2. Flat Iron - Presses clothes and linens. 3. Microwave Oven - Reheats food fast. 4. Blender - Emulsifies food ingredients. 5. Clothes Hanger - Hangs garments. 6. Coffee Maker - Brews hot coffee. 7. Top loading washing machine 8. Front loading washing machine 9. Food Processor 10. Attachments/Blades 11. Upright Vacuum Cleaner 12. Cylinder Vacuum Cleaner 13. Robot Vacuum Cleaner 14. Floor Polisher 15. Flat Iron 16. Upright Steam Iron / Garment Steamer 17. Blender 18. Automatic pressure cooker 19. Manual pressure cooker 20. Microwave Oven 21. Oven PARTS OF THE HOUSE: 1. Bedroom 2. Den or Family Room 3. Bathroom 4. Kitchen 5. Living Room Personal Protective Equipment (PPE): 1. Apron 4. Goggles 2. Hairnet 5. Rubber Gloves 3. Facemask GENERAL REMINDER: 1. Wear uniform or apron ( clean clothes) 2. Enclose hair in a hair band or hair net. 3. Clean hands/fingernails. 4. Remove rings, wristwatch or bracelet while working. 5. Avoid touching face, hair, and other parts of the body while working. 6. Provide clean washcloth, towels and other needs. 7. Prepare them ahead of time. GENERAL CARE OF APPLIANCES: 1. Unplug all appliances during breakdown if possible pull down the main switch. 2. When not in use make sure that the appliances are switch off 3. After power breakdown, wait for 20 minutes before starting to plug any appliance to avoid damage. 4. Make sure that all outlets of appliances are on earth grounding conditions to avoid electric shock. CLEANING PROCEDURES IN CLEANING DIFFERENT AREAS AT HOME: FIVE BASIC CLEANING PROCEDURES 1. Open 8 figure motion – specifically used for mopping floors. 2. Circular motion – used in drying. 3. Horizontal & vertical motion – used in wiping & drying glass windows, bathrooms & tile cleaning. 4. Straight forward motion – used in vacuuming the floor. 5. Overlapping arc – used in polishing floors. HOW TO PERFORM WET MOPPING 1. Set up the area with your 2 buckets with a wringer and control traffic device. 2. Wet and wring the mop ahead. 3. Mop clean area first. 4. Rinse mop frequently. 5. Use only one direction and be sure to mop the area thoroughly. 6. Start from the farthest area of the room, working your way towards the outside. 7. When done mopping, be sure to rinse the mop. 8. Remove traffic control devices. 9. Remove buckets from the area and return to its proper place. HOW TO CLEAN THE TOILET 1. Make sure to wear your PPE. 2. Flush the toilet bowl 3X. 3. Apply a toilet cleaner in the toilet and close the toilet cover. 4. Wipe the exterior of the toilet bowl with a damp cloth from top to bottom 5. Clean tissue roll holder. 6. Scrub the entire bowl thoroughly with a toilet brush. 7. Wipe the toilet lid and seat thoroughly 8. Flush the toilet bowl again. HOW TO DUST FURNITURES 1. Prepare materials needed in dusting, furniture and organize them in a belt bag. 2. Before dusting a wooden table, remove all ornaments on top of it. 3. Dust table from top to bottom with damp cloth. 4. Spray wood polish on the surface of the table following a figure 8 motion. 5. Clean corners and edges of table. 6. Remove all ornaments from the chair. 7. Wipe the top and side of the chair. 8. Use a whisk brush to dust the corner of the chair. 9. Return the chairs and ornaments to their proper places. HOW TO CLEAN A GLASS 1. Place a newspaper at the floor of the glass to be cleaned. 2. Spray the glass surface with the glass cleaner. 3. Clean from top to bottom with a squeegee. 4. Wipe the squeegee with a towel. 5. Repeat the procedure until the whole glass surface has been cleaned. HOW TO CLEAN A SPOT WALL 1. Prepare materials like all purpose cleaning solution and dust cloth. 2. Spray the all purpose cleaner on the spot on the wall. 3. Wipe the area with damp cloth. 4. Always use the clean side of the cloth IRONING CLOTHES: Equipment: 1. Iron 2. Iron Board 3. Sprayer How to Iron Polo Shirts 1. Turn iron on and adjust temperature depending on the fabric being ironed. 2. Turn the shirt inside out. 3. Flatten the collar on the ironing board. 4. Iron the backside of the collar. 5. Turn the shirt over and iron the front side of the collar. 6. Lay the sleeve on the ironing board and stretch the fabric. 7. Iron around the sleeve. 8. Insert the shirt into the ironing board. 9. Iron shirt from top to bottom. 10. Turn the shirt to its right side and hang. How to Iron Pants 1. Put an ironing shoe onto the flat iron. 2. Turn the pants inside out. 3. Iron the pockets. 4. Iron the seams and waist band. 5. Turn pants into its right side. 6. Insert pants to the ironing board. 7. Pull out pockets and iron waistline. 8. Iron around the zipper, hooks and buttons. 9. Take hold of the hemline and line up the seams of the legs. 10. Lay pants on the ironing board. 11. Fold the upper leg into three. 12. Iron from the thigh line to the hemline. 13. Unfold and iron the upper leg. 14. Turn the pants over and repeat the same procedure. 15. Hang the pants from the center. PART OF THE BED: 1. Headboard 2. Footboard 3. Mattress 4. Bed Frame TYPES OF BED MAKING: 1. Traditional 2. Duvet Traditional Bed Making Steps in Traditional Bed Making: 1. Bed Pad / Bed Liner Protects the mattress from stain 2. First Sheet / 1st Linen Protects the fitted sheet from stain Right side up All sides tucked-in & mitered (envelope fold) 3. Second Sheet / 2nd Linen To give comfort Large hem on the headboard part Right side down and must be aligned along the headboard part 4. Blanket To give warmth, usually made of wool Right side up 12 inches from the headboard part 5. Third Sheet / 3rd Linen To give comfort Right side up 6 inches from the headboard part 6. Pillow with pillow cover 7. Bedcover To protect the bed from dust and dirt. Duvet Bed Making Steps in Duvet Bed Making 1. Bed Pad 2. 1st Linen 3. Duvet Cover 4. Duvet Filler 5. Pillow with Pillow case 2 ways to set-up Duvet Covers: 1. Traditional 2. California Roll PREPARE HOT AND COLD MEALS: Different cuts of Meat 1. Chuck 2. Rib 3. Shortloin 4. Sirloin 5. Round Tenderloin (Figlet Mignon) The most tender of all cuts, known for their delicate butter-like texture. Beef Tenderloin Roast The Tenderloin is the most tender meat found on the pig and is exceptionally versatile. Different cuts of Poultry 1. Wings and Drumstick - are usually cheaper cuts of chicken. They are great baked in sticky glazed or marinade and eaten in your fingers. 2. Thigh - can be bought as thigh filets with skin and bone removed, or thigh cutlets, with bone and skin still attached. 3. Leg - maple roast chicken with potatoes and thyme (an herb with a distinct smell, antioxidant, might help bacterial & fungal infection). 4. Breast or Fillet - most versatile meat. Different cuts of Fish 1. Whole 2. Filet Steaks Different cuts of Vegetables & Fruits 1. Brunoised of Fine Dice - the food must first be julienned then turned a quarter and diced again to create approximately ⅛ inch cubes. 2. Chiffonade or Shredding - best for cutting herbs into long ribbons. 3. Julienne or Matchsticks - the ingredient is cut into long, uniform strips like matchsticks. Julienne cut is often used for Salad Ingredients and Green Veggies. 4. Macedoine or Large Dice - or “Carre” meaning “Square” in french; sides measuring approximately ¾ inch (20mm) Medium Dice; (Parmentier); Sides measuring approximately ½ inch (13mm) Small Dice; (Macedoine); sides measuring approximately ¼ inch (5mm). 5. Slicing - to cut across the grain into thin, uniform pieces. 6. Mincing - are cut very, very finely. Mincing is the ideal cutting technique for aromatics, like onion, garlic, and ginger, where a paste-like consistency is a desirable end result. 7. Roll Cutting - The roll cut (also known as the oblique cut) is used on long vegetables such as carrots, parsnips, cucumbers, or zucchini to create pieces with two angled sides. 8. Parallel Cutting - cutting the vegetable in very thin slices, but this time at an angle, which offers a larger surface and thus decreases the cooking time. 9. Crushing - crush or score cutting uses brute force to penetrate a knife blade through materials. Methods of Cooking Vegetables 1. Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. 2. BOILING the cooking of food by immersion in water that has been heated to near its boiling point (212 °F [100 °C] 3. Braising-the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel 4. Roasting-a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. 5. Baking-method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones 6. Sauté- a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook food quickly. 7. Fry- Frying is a method of cooking in which food is cooked in a bath of hot oil or fat, typically between 350 and 375ºF.  8. Grill - Food is cooked on metal grates that are placed over a heat source in order to produce a smoky, charred flavor. METHODS OF COOKING MEAT/POULTRY,FISH/SEAFOOD, FISH/SEAFOOD COOKING METHODS 1. Dry Heat Method / Cooking – involves circulation of hot air or direct contact to fat to transfer heat. Broiling Baking Roasting Sautéing Searing Steaming 2. Moist Cooking – use water, liquid or steam to transfer heat to food. Poaching Simmering Boiling Braising Stewing Pot roasting DRY HEAT COOKERY METHOD 1. Baking - method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones 2. Sautéing - a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook food quickly. 3. Grilling - Food is cooked on metal grates that are placed over a heat source in order to produce a smoky, charred flavor. 4. Roasting - a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. 5. Searing or pan searing - is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms. MOIST HEAT COOKERY METHOD 1. Boiling - the cooking of food by immersion in water that has been heated to near its boiling point (212 °F [100 °C] 2. Stewing - moist heat, slow cooking method, where small uniform pieces of meat and/or vegetables are cooked in liquid, and then served in the resulting gravy. 3. Frying - is a method of cooking in which food is cooked in a bath of hot oil or fat, typically between 350 4. Basting - involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. culinary technique for moistening the surface of roasting meat, poultry, or other foods. 5. Poaching - a moist heat method of cooking by submerging food in some kind of liquid and heating at a low temperature. This is a technique that is used to cook delicate proteins such as fish, chicken, and eggs, as well as some fruits and vegetables. 6. Pot Roasting or braising is one of the combination cooking methods which involves both dry- and moist-heat cooking. Meat is often first browned before it is slowly cooked in a liquid. COLD MEAL / SALAD / FRESH FRUITS What is COLD meal? When it comes to cold meals, they are typically light, refreshing, and perfect for hot weather. They are often served chilled and can be made ahead of time. Garnish is an ingredient which is used to enhance the flavor, texture, color and appearance of the dish. It is a part of food plating and presentation. TABLE SETTING HOW TO PREPARE A FORMAL DINNER AT HOME 1. Discuss with your employer the menu. 2. Don't serve the same menu to the guest twice. 3. Decide on the service style and wine. 4. Three to four courses is a norm today. 5. Plan who to serve coffee and/or after dinner drinks. 6. More courses, less food portions on the plate and less wine in the glass. 7. The place card tells who sits where. 8. Place setting should be exactly the same to the millimeter as measured. 9. When using an antique table, it's correct not to use place mats or tablecloth. TABLE SETTING POINTERS 1. Dinner/Show plate must be set 1 inch from the edge of the table. 2. Blades of the dinner knife must be facing the crummer of the plate. 3. All cutlery must be in equal distance from each other. 4. Wine glass is placed at the tip of the dinner knife and the water goblet at the tip of the soup spoon. 5. Bread plate is placed on the top left hand side, above the dinner fork. 6. Water goblet is filled with water 3/4 full and should be filled before the guests arrive or sit down. 7. Wine glass is filled at least 1/3 full as served before the main course. 8. Dessert utensils used should be appropriate for the dessert served. Do not place both a dessert spoon and fork. 9. The head of the dessert spoon should be facing the left and the tine of the dessert fork should be facing the right. 10. Table napkins can either be folded, put in holders or table napkin rings while matching the motif. 11. Chairs should be placed parallel to the edge of the tablecloth. 12. Centerpieces should be modest in size. 13. Red wine for beef and pork while, white wine for fish and poultry. 14. Place mats are not necessary for formal table setting. 15. Table place mats should be set at least 20-24 inches apart. Types of Table Linen 1. Table Cloth 5. Top Cloth 2. Runners 6. Table Napkin 3. Place Mats 4. Silence Cloth Formal Table Setting 1. Balance and Order 2. Table is CENTERED and chairs FACING EACH OTHER 3. Candles and decorative items is SYMMETRICAL 4. Red or Burgundy are used for DRAMA AND EFFECT 5. There’s and ELEGANCE about the room 6. More is not always better. Informal Table Setting 1. CASUAL and COMFORTABLE 2. DE-EMPHASIS on symmetry and decorations Formal Dinner Place Setting Types of Dining 1. A La Carte - is a French language loan phrase meaning “according to the menu “.and used in reference to a menu of items priced and ordered separately ,the usual operation of restaurants. 2. Table d’hote - cover requires the cutlery and flatware for the whole meal to be laid out before the first course is served. Place the side plate down to mark the cover position and then build the cover around this plate. With table d'hôte, surplus tableware is removed after the customer has placed their order. This is called the change cover ADDITIONAL INFORMATION: Core Competencies in Caregiving NC II 1. Provide care and support to infants/toddlers. 2. Provide care and support to children. 3. Foster social, intellectual, creative and emotional development of children. 4. Foster the physical development of children. 5. Provide care and support to elderly. 6. Provide care and support to people with special needs. 7. Maintain a healthy and safe environment. 8. Respond to emergencies. 9. Clean living room, dining room, bedroom, toilet and bathroom. 10. Wash and iron clothes, linen and fabric. 11. Prepare hot and cold meals. Core Competencies in Healthcare Service NCII 1. Prepare and maintain beds 2. Collect and maintain linen stocks at end-users location. 3. Assist in patient mobility. 4. Assist in transporting patients. 5. Assist in Bio-psychosocial support care of patients. 6. Handle waste in a health care environment. Competencies of Home Management: 1. Maintain a clean and comfortable environment Consider these items on what they are made of or where they are located in the house; Floors - What type are the floors? Are they safe? Windows and Curtains - are they cleaned periodically and dust free? Electrical - where are the outlets placed? Are they safe and out of reach of children and water splasher? Are there communication aids around the house? Hazards - are they any hazards around the house that will endanger your safety and the clients. Door Access or Exits - are they accessible and are there no obstructions when you need to exit the house in case of emergency? Garden Access - is the pathway or ground level? Are they any obstructions? Stairs and Ramps - are the stairs and pathways safe for your client to access? FLOOR CLEANING 1. Stripping - hard floor finishes need to be completely stripped off of old wax, soil and debris. Needs stripping solution usually done by cleaning professionals and done when needed. 2. Scrubbing - removes heavy scuff marks, dirt and mild wear. A new finish is applied, done periodically. 3. Buffing - refines surface, removes lines and creates brighter finish. 4. Polishing - makes the surface glossy and uses a finer pad.