Share this:
Care of the Sick at Home
Care of the sick at home is also known as home based care. This is the
attention given to the sick while under the confinement of the home.
Consumer Protection
Objectives
By the end of the lesson, you should be able to:
1. Explain the rights of a consumer
2. Discuss agencies dealing with consumer protection
Rights of a Consumer
The following are some of the rights of a consumer:
* The right to safety in the use of goods and services
* The right to the correct quantities of goods
* The right to adequate and correct information
* Right to be involved/represented when decisions involving the consumer are being made
* Right to obtain a valid receipt for goods and services for the goods and services purchased
* Right to get satisfaction from the goods and services.
* Right to seek legal redress when their rights are violated.
* Right to be served.
* The right to be heard
* The right to compensation in case of unsatisfactory goods and services
* Legal redress if their rights are infringed upon
Right to safety in the use of goods and services
This is a right protecting a consumer from any physical or mental harm as a result of the use of goods and services. If information on its side effects are not highlighted, then the consumer can seek legal redress. Right to receive the correct quantities of goods
A consumer has a right to receive the correct quantities of goods that
they pay for cheating can be done through use of faulty weighing machine
or weighing out of sight. Right to adequate and correct information
It is important for consumer to be given correct and enough information so as to make informed choices when purchasing and utilizing goods and services.
Manufactures should provide both positive and negative information about the product. The Right to be involved/ represented when decisions involving the consumers are made
By involving the consumer in decision making, manufactures are assured of continued good will and patronage. The Right to obtain a receipt for goods and services purchased
A valid receipt obtained at the point of sale is proof of purchases. It can also be used to seek legal redress in case the goods are sub-standard. Right to get satisfaction from goods and services
Consumers should get their money’s worth for goods purchased or services
rendered should this fail consumers should seek redress from the
manufacturer /service provider, government or consumer protection
agencies. Right to be heard
The consumer’s ideas and opinions should be respected. Agencies Dealing with Consumer Protection
Consumers are protected by a number of agencies, some of which they may
not be aware of. These agencies are:
* Government controlled, for example, Price control Department and the
weights and measures Department
* Non-Governmental Organisations (NGOs) for example, The Kenya Consumer Association(KCA)
* Purely voluntary, for example, The Kenya Consumer Association (KCA) The Kenya Bureau of Standards (KEBS)
The Kenya Bureau of Standards protects the consumer by ensuring that goods manufactured or sold in the country are of standard quality. Functions
* To set standards for new goods.
* To certify that goods sold in the country or those exported meet the required standards by use of standardization marks.
* To act on consumer complaints by taking relevant actions on the complains
* To ensure that labels on consumer products indicate the correct
ingredients and their amount in the product.
* To monitor in order to ensure that manufactured goods meet the
required specifications. The Kenya Consumer Association (KCA)
This is both a voluntary and non-governmental organization changed mainly
with consumer Education through dissemination of information through mass
media. Functions
* To educate consumers on matters of interest to them.
* To wok with other organizations to ensure goods and services in the
market are of high standards and quality.
* To cooperate with other organizations that deal with consumer
education and awareness, for example, universities research
institutions and public law Institute.
* To guard against dumping of harmful and worthless goods in the
market. It also controls counterfeit goods. Weights and Measures Department
This is a department in the ministry of Trade, which ensures that weights
and measures are standardized to avoid consumer exploitation. Functions
Weights and measures officers are posted in counties and districts to
perform the following duties:
1. They pay impromptu visits to any shop weights and measurements of all
machines used in trade.
2. They a scertain the accuracy of the machines and stamp. The stamp
contains the court of ARMS, YEAR AND MONTH OF INSPECTION. This is done
yearly. Defaulters are prosecuted.
3. They check machines yearly and stamp.
4. They check pre-packed goods such as sugar, flour and others for
correct weight and labels. The Price Control Department
This is a government department under the ministry of Trade. It empowers
the minister concerned to fix the maximum prices or service charges on
basic goods and services.
Functions
Ensures that for goods sold invoices or receipts are issued and they
should include the following features:
* Name and address of seller
* Date of sale
* Exact description of goods
* Quantity of the goods sold
* Price charged. Trade Descriptions Act – Chapter 505
It is an Act of Parliament charged with the following functions:
* Prohibits misleading description of goods services accommodation and
facilities provided in the course of trade.
* Gives the inspectors the right to obtain information about a product
from a manufacturer or a trader without prior notice.
* Empowers the inspectors to prosecute defaulters. Foods and Drugs Act
This protects the consumers against use of harmful ingredients used in
foods and drugs. It requires that products have labels showing clearly
the ingredients used and the expiry dates. Public Health Act
This Act safeguards the health of consumers. Public health inspectors
visit such places as hotels, shops, food outlets and markets to ensure
they meet health requirements before and after licensing. Premises that
fall short of the required health standards are closed and operators
prosecuted. Foods and Drugs Act
This protects the consumers against use of harmful ingredients used in
foods and drugs. It requires that products have labels showing clearly
the ingredients used and the expiry dates. Public Health Act
This Act safeguards the health of consumers. Public health inspectors
visit such places as hotels, shops, food outlets and markets to ensure
they meet health requirements before and after licensing. Premises that
fall short of the required health standards are closed and operators
prosecuted. Reasons for Caring for the Sick at Home
Objectives
By the end of the lesson, you should be able to
state the reasons for taking care of the sick at home. Needs of the Sick at Home
The sick at home have various needs such as:
* Physical needs
* Nutritional needs
* Emotional needs
* Social needs
* Spiritual needs
Objective
By the end of the lesson you should be able to identify the various needs
of the sick at home.
Physical needs
The physical needs of the sick at home may be met by ensuring the following:
* Clean room, clean clothes and body, clean bedding
* Well ventilated room
* Appropriate furniture
* Physical exercises
* Administering drugs as prescribed by the doctor
* Changing position for a bed ridden patient to avoid bed sores
Nutritional needs
The patient should be provided with a balanced diet. This includes:
* Plenty of proteins
* Plenty of vegetables and fruits
* Small amounts of carbohydrates
* Little or no fats
* A lot of fluids
Emotional needs
This is giving hope and encouragement to the patient. This can be shown through; hugging; giving flowers, gifts, cards; counselling; and engaging them in conversation. Social needs
Sick people feel lonely and would appreciate the company of loved ones.
However the number of visitors should be limited to give the patient time
to rest. Spiritual Needs
Most people believe in a supernatural being upon whom they rely on in
times of need. In sickness every patient should be allowed to exercise
their faith. This can be achieved through:
* Prayers
* Visit from spiritual leaders
* Reading of the Holy Book
* Meditation
Ventilation
This is the mechanism of allowing in fresh air in a room or space while getting rid of stale air.
Reasons for adequate ventilation
Objectives
By the end of the lesson, you should be able to: 1. Define ventilation
2. Discuss reasons for sufficient ventilation in a room
Dangers of poor ventilation
When a room is poorly ventilated, the following may arise:
1. Suffocation
2. Drowsiness
3. Fainting
4. Discomfort
5. Easy transmission of communicable diseases
Objective
By the end of the lesson, you should be able to state the dangers of poor
ventilation. Methods of ventilating a room
There are two main methods of ventilating a room. These are:
1. Natural ventilation
2. Mechanical/ artificial ventilation
Natural
Windows
Doors
Vents
Chimney
Wind-driven fan
Mechanical/ Artificial Methods
These include different types of fans. Fuels in the Home
A fuel is a material that is burnt to produce energy in form of heat, light and motion. The fuels include:- firewood, charcoal, paraffin, electricity, gas, biogas, solar among others. Quizzes
Precautions to take while handling fuels in the Home
Objectives
By the end of the lesson, you should be able to explain the precautions
to take when handling and storing fuels in the home
Ways of Conserving Fuel
Fuel conservation is the economical use of fuel in the home. Fuels can be
conserved using the following ways:
1. Light the cooker just when ready to use.
2. Ensuring all cooking equipment is in good working order.
3. Use of clean equipment
Clean cooker
Unclean cooker
4. The base of the pans and pots should be well fitting on the surface of the cooking unit.
5. Use fuel saving devices
6. Cover the food during cooking with a well fitting lid.
7.Make multiple use of fuel energy such as steaming while boiling. Objective By the end of the lesson, you should be able to explain different ways of conserving fuel.
Lighting in the Home
Light is radiant energy that enables us to see. Sources of light
Sources of light are either natural or artificial.
Objective
By the end of the lesson, you should be able to identify sources of light. Natural Lighting
The main sources of natural light is the sun. Other sources include the
moon and the stars. Natural light gets into a room through openings such
as doors, windows and skylights.
Artificial lighting
Sources of artificial light include: Lamps, torches, candles, among
others. Methods of lighting
Different methods of lighting are used in the home. They include:-
1. Direct lighting
2. Semi direct
3. Indirect lighting
4. Decorative
Objective
By the end of the lesson, you should be able to identify the methods of
lighting used in the home. Direct Lighting
Direct lighting is when light is focused on a point where it is required
for a specific purpose.
Semi Direct Lighting
Semi Direct Lighting is where light is distributed in all directions. In-direct lighting In-direct lighting is where the source of light is hidden and the light is directed onto a surface such as a wall or ceilling. The light is then deflected and distributed to the whole room. Decorative Lighting
Decorative Lighting is light that is used to bring out the beauty of room and accessories. Coloured bulbs or lampshades may be used to create a desired mood.
Lighting fixtures/fittings
Lighting fixtures/fittings are devices used for holding bulbs and may also be decorative. They can be mounted on ceilings or walls, pendants or
placed on tables or floors.
Objective
By the end of the lesson you should be able to identify various lighting
fixtures/fittings
Furnishing the Home
This is the art of choosing, arranging and maintaining furnishings in the
home. Colour is an important aspect in furnishing.
Colour
Colour is an element of design which can only be seen in the presence of light
Objectives
By the end of the lesson you should be to: 1. State the characteristics of colour. 2. Explain how to obtain different categories of colour. Characteristics of colour
There are three main characteristics of colour. These are:
* Hue
* Value
* Intensity
Hue
Hue is the name of a colour. Value
Value is the degree of lightness or darkness of a colour. The lighter
values are known as tints while the darker values are known as shades. To
get tints white is added to the hue while black is added to get shades. Intensity
Intensity is the brightness or dullness of a colour. Colour Wheel
A colour wheel is the arrangement of colour in a circle showing their
relationship. Colours are classified into three groups namely:
1. Primary Colours
2. Secondary Colours
3. Tertiary Colours
Objectives
By the end of the lesson, you should be able to:
1. Classify colours
2. Use the colours to correctly create a colour wheel. Primary colours
Primary colours are basic colours and cannot be produced by mixing other
colours. These are:
1. Red
2. Blue
3. Yellow
Secondary Colours
Secondary colours are obtained by mixing two primary colours. They are:
1. Orange
2. Green
3. Violet
Orange
Orange is obtained by mixing red and yellow.
Green
Green is obtained by mixing yellow and blue.
Violet/ purple
Violet/purple is obtained by mixing red and blue.
Tertiary Colours
Tertiary Colours are obtained by mixing a primary and a secondary colour.
These include: Creating a Colour Wheel
Click on the play button to view
Colour scheme
Colour scheme is the overall effect of the colour used on all the
surfaces in a room or space. There are many types of colour schemes
however in this topic we shall discuss the following:
1. Monochromatic
2. Analogous
3. Complementary
4. Triad
Objective
By the end of the lesson, you should be able to describe types of colour
schemes. Monochromatic colour scheme
This is whereby one colour is used together with its tints and shades. Analogous colour scheme
This is the use of two or three colours that lie next to each other on
the colour wheel. Complementary colour scheme
This is combining of colours that are opposite each other on the colour
wheel which creates a contrasting harmony. Complementary colour schemes
include:
1. Single complementary
2. Split complementary
3. Double complementary
Single complementary
This is the use of one colour and the directly opposite it on the colour
wheel. Split complementary
This is the use of a colour and two other colours on either side of its
complement on the colour wheel. For example, green, red-violet and
red-orange. Double complementary
This is a colour scheme that uses four colours. Two colours and their
complements. Triad colour scheme
This is the use of three colours which are at equal distance from each
other on the colour wheel. Furnishing the House
Furnishings can be classified into two:
1. Hard furnishings
2. Soft furnishings
Objectives
By the end of the lesson, you should be able to:
1. Classify furnishings
2. Select furnishings for various rooms
Hard furnishings
Case goods
These are pieces of furniture that are not padded. Upholstered furniture
These are furniture that are partially or wholly padded and covered with
materials such as fabric, leather and poly vinyl chloride (PVC). Furniture for different rooms
Different rooms require different pieces of furniture depending on their use. The rooms are:
Click on each to view
Soft furnishing
Soft furnishings are items made from fabric and other materials. They are both functional and decorative. They include:
1. Curtains and blinds
2. Cushions and Pillows
3. Carpets and floor rugs
4. Bedcovers
5. Loose covers and table clothes
Objectives
By the end of the lesson, you should be able to:
1.Identify soft furnishings used in the home
2. State the use of soft furnishings
Curtains and blinds
They are used on windows and doors. They filter excess light, provide
privacy and enhance the appearance of a room. Cushions and Pillows
They provide comfort by supporting the body while sitting or sleeping. Carpets and floor rugs
They are used on the floor for warmth, reduce noise, improve appearance
of the floor and protect it from damage. Bedcovers
Protects the beddings against dirt and enhances the beauty of the bedroom. Loose covers and table clothes
They are used for easy maintenance and protection of the furniture
against dirt, enhance appearance and beauty of room, hide defects on
furniture.
Accessories
Accessories are items used in the home for functional and aesthetic
value. They include:
* Wall hangings
* Clocks
* Acquarium
* Pictures
* Curvings
* Trophies
* Lamps
* Mirrors
* Lampshades
* Sea shells and corals
Objectives
By the end of the lesson, you should be able to:
1. Define accessories
2. Identify various accessories used in the home
Flower Arrangement
A flower arrangement is the art of selecting and arranging flowers to
come up with a pleasant effect. Some of the commonly used flowers and
plant parts are roses, carnations, gladioli, chrysanthemums, statice,
arum lilies, madonna lilies, delphiniums, watsomia, leaves, Twigs, Seeds-
both dry and fresh, synthetic flowers
Objectives
By the end of the lesson, you should be able to:
1. Choose flowers and plant materials to be used in flower arrangements
2. Create suitable flower arrangements to suit different occassions
Equipment used in flower arrangemet
For successful flower arrangements, the following equipment are required:
scissors, secateurs, knife, wire netting, flower vase, basins, bucket,
plain thin wire, oasis, dust sheet/ newspapers. Objectives
By the end of the lesson, you should be able to identify the equipment
used in flower arrangements. Making a Flower Arrangement
Now that we have flowers and equipment, let us make a flower arrangement.
1. Place the wire mesh/ pin holder in the vase.
2. Fill the vase three-quarter way with water.
3. Place the tallest stem of folliage. fill in with shorter stems.
4. Avoid overcrowding the flowers so that each. individual flower can
stand out clearly.
5. Occassionally, stand back to view the arrangement and confirm that the
desired shape is being achieved. Shapes of flower arrangement
Food Preservation
This is the process of treating food to stop or slow down food decay and
deterioration.
Causes of Food Decay
Food spoilage and decay is brought about by:
* Bacteria
* Fungi
* Enzymes
* Oxidation
Objectives
By the end of the lesson, you should be able to:
i) Define food preservation
ii) Identify the agents of food decay and spoilage
Bacteria
These are single celled micro-organisms that multiply rapidly under warm
and moist conditions.
Fungi
These include the yeasts and moulds. They thrive under warm, moist
conditions.
Enzymes
They are organic catalysts that speed up rate of reaction. They are
responsible for the ripening of fruits and decay of fruits, vegetables
and meat. Oxidation
This is a reaction in which oxygen is added to a substance. This brings about change especially in colour.
Objectives
By the end of the lesson, you should be able to:
i) Classify methods of food preservation
ii) Describe the methods used in food preservation
Traditional Methods
Salting
This is the use of high concentration of salt which draws water from the food. This makes the conditions unfavourable for the thriving of micro-organisms.
Salted Meat
Smoking
This is a method of using smoke from burning firewood. The food is placed
on a rack above the fireplace. The heat partly dries the food and the
smoke coats it providing a protective layer. Examples of food which is
smoked include fish, meat and maize on the cob.
Smoking Fish
Sun Drying
Drying removes moisture from food, hence depriving micro-organisms the
moisture required for survival. The food is spread on a surface under
direct sunshine and is occasionally turned for complete drying e.g.
grains, omena/ dagaa, meat, and some tubers.
Sun drying fish
Fermentation
This is the process of using yeast or healthy bacteria. Yeast ferments to
produce alcohol while the healthy bacteria for example in milk chage the
lactose into lactic acid, making the conditions unsuitable for the
harmful micro-organisms. Examples of food which are fermented are
porridge and milk.
Fermented porridge
Modern methods
Refrigeration and Freezing
This involves the use of low temperatures which slow down or inactivated
the action of micro-organisms. In refrigeration the food is chilled while
in freezing, there is formation of ice which solidifies the food. Canning and Bottling
The food to be canned/ bottled is heated to kill micro-organisms and
drive out air out of the jar/can. The food is then sealed and a vacuum is
created as it cools. The vacuum prevents the re-entry of air, which may
contain micro-organisms. Pasteurization
This is the process of heating food e.g. milk to a specific high
temperature for a definite length of time (in seconds). It is then cooled
immediately for storage. The high temperature destroy the micro-organisms. Use of Additives
These are either natural or chemical substances added to food to destroy
or inhibit the action of micro-organisms. They include, sugar, v inegar,
benzoic acid, s ulphur dioxide and carbon IV oxide.
Irradiation
This is the exposure of food to gamma rays radiation. The treatment kills
moulds, bacteria and insects. It also reduces the ripening and spoilage
of fruits. Some of foods that are irradicated spices and condiments. Convenience Foods
These are foods that are either partially or wholly prepared by the
manufacturer. The food is either ready to eat or requires very little
preparation before eating.
Ready to eat pizza
A block of uncooked instant noodles
Objectives
By the end of the lesson you should be able:
(i) State the advantages for using convenience food
(ii) State the limitations for using convenience foods.
Examples of Convenience Foods
Partially prepared
* Cake mix
* Fish fillets
* Coffee, cocoa
* Shredded vegetables
* Pastries
Wholly prepared
* cakes
* sodas
* bread
* popcorn
* ready to drink juices
Clothing Construction Processes
This topic builds on the clothing construction concepts covered in form
1, 2 and 3. It is important to understand the clothing construction
processes in order to come up with garments that are well fitting. In
this topic we shall cover the following:
* Collars
* Cuffs
* Set- in sleeves
* Facing and Interfacing
* Construction of a shirt
Collars
Collars are features that are fitted at the neckline to add style and
appeal to the garment. There are many types of collars which include: Objectives
By the end of the lesson, you should be able to:
1. Identify different types of collars
2. Prepare and attach collars correctly
Procedure of Preparing a Shirt Collar
Attaching the Collar
Collars are attached using the following methods:
1. Self neatening
2. Using a facing
3.Using a cross-way strip
4. Using a band
In this topic, we shall cover two methods:
1. Self neatening method
2. Using a cross-way strip
Attaching the shirt collar using the self neatening method
1. With the raw edges level, fitting lines, centre back and notches
matching, place the right side of under collar on the right side of
garment leaving the upper collar free, pin and tack along the fitting line
2. Remove the pins and machine along the tacking
3. Remove the tacking, trim the seam allowance to 6mm and snip
4. Trim the seam allowance of the upper collar to 1cm. fold along the fitting line to the wrong side
5. Pin and tack ensuring the raw edges are enclosed
6. Remove the pins and hem in position
7. Remove the tacking and press
Attaching a peter pan collar using the cross-way strip
Sleeves
A sleeve is a part of a garment that is attached at the armhole and
covers all or part of the arm. Sleeves can either be set-in or cut as
part of the garment. In this topic, we shall only cover the set-in
sleeves.
Objectives
By the end of the lesson, you should be able to: 1.Identify different types of sleeves. 2. Prepare and set-in sleeves correctly. Types of sleeves
Click for more information
Preparation of a set-in sleeve
The following is a pattern of a sleeve showing the pattern markings: The procedure of preparing a set-in sleeve
Setting in a sleeve
When setting in a sleeve, ensure the left sleeve is attached to the left
armhole while the right sleeve is attached to the right armhole. The
following is the procedure of setting in a sleeve.
Cuffs
A cuff is a method of finishing the lower edge of a sleeve. There are two
main types of cuffs:
* Shaped
* Straight
Objective
By the end of the lesson, you should be able to prepare and attach a cuff
correctly. Preparation of a straight cuff with an interfacing
Procedure of attaching the cuff
Facings
A facing is a piece of fabric used to finish raw edges at open areas of a
garment. They are applied on the wrong side or right side of the garment.
Facings have a decorative effect when a contrasting colour of fabric is
used on the right side. They are used on the following sections of a
garment:
* Neckline
* Pocket mouth
* Armhole
* Front and back opening
* Waistline of skirts, trousers
* Lower edges of trousers, skirts, shirts, sleeve
Objectives
By the end of the lesson, you should be able to:
1. Identify types of facings
2. Prepare facings
3. State functions of facings
Types of facings
There are three types of facings:
* Straight facings
* Crossway Facing
* Shaped Facings
Straight facings
The facing is cut on the straight grain of fabric and the section to be
faced is straight. For example, the top of a pocket at a square neckline
at the hem edge of a straight skirt or at front and back openings on
shirts and blouses. Crossway Facings
The facing is cut on true bias. It can be used on both straight and
curved edges but is particularly suitable for curved edges as it
stretches to lie flat. Shaped facings
The facing is cut the same shape as the edge to be finished. The are
usually wider than the straight and the crossway facings Seam allowance is
included when cutting out. Procedure of working facings
Objective
By the end of the lesson, you should be able to apply the clothing construction processes to make a shirt. Problems of the Consumer
Previously, we learnt that consumers have to make a choice between a need
and a want. In addition, they are faced with challenge, in identifying
purchasing and using goods and services. These challenges make up the
problems that face a consumer. These are:
1. Scarcity of resources
2. Inflation
3. Lack of Information
4. Lack of awareness of consumer rights
Objective
By the end of the lesson you should be able to discuss problems affecting
the consumer. Scarcity of resources
Sometimes resources such as money, goods, time, energy and services may be limited. Inflation
This is the rise of prices of goods and services. This results to the
purchase of fewer goods/services with the same amount of money that one
would have previously used. Lack of Information
A consumer needs the right information about goods and services in order
to be a wise buyer. When the consumer lacks information, he/she may buy
goods and services of low quality, hence does not get value for his or
her money. Lack of awareness of consumer rights
Many consumers are ignorant about their rights and responsibilities about
choice, use and maintenance of goods and services. This may lead to
exploitation. Some of the rights include:
* The right to be heard
* The right to compensation in case of unsatisfactory goods and services
* Legal redress if their rights are infringed upon
