Module 6 Test - Household
Management
1. The care plan states that you are to clean the mirror in the bathroom,
but your client is out of window cleaner. What could you use to clean the
mirror?
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a) White vinegar
b) Baking Soda
c) Bleach
d) Dish washer solution
2. Identify two (2) common uses of bleach in the home.
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a) Washing dishes and cleaning vegetables
b) Disinfecting and stain removal
c) Cleaning toilets and washing windows
d) Whiten clothes and brushing teeth
3. Besides cooking, what are two (2) common uses of baking soda in the
home?
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a) Deodorizer
b) Wash windows
c) Non-abrasive cleanser
d) Both a and c
4. Identify this symbol:
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a) Hand Wash
b) Wash by hand
c) Use a wash tub for laundry
d) Do not wash
5. What does this symbol stand for?
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a) Bleach
b) Do not dry clean
c) Do not use chloride bleach
d) Do not use dryer
6. Identify four (4) safety rules to follow when using and/or storing
hazardous cleaning products.
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a) Read label, follow directions, store in safe place, use protective equipment
b) Store properly, allow to vent, only mix when you want a stronger cleaner, dispose in drain
c) Never mix, keep in original container, read precautionary statements and first aid for contact
d) Both a and c
7. Your client gave you $20.00 to purchase the following items: bread
($1.29), eggs ($1.79), cereal ($3.98), 1 L Skim Milk ($2.69), mangoes
($2.59), margarine ($1.29), and the daily newspaper ($1.25 and includes
HST). Calculate the total and the change you will give back to the client.
Which of the following answers would reflect the correct amount?
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a) Total $14.79 from $20.00 is $5.21
b) Total $15.79 from $20.00 is $4.21
c) Total $16.79 from $20.00 is $6.21
d) Total $14.80 from $20.00 is $5.20
8. Identify cleaning guidelines.
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a) Clean from top to bottom, far to near, dry to wet, cleanest to dirtiest
b) Clear away clutter
c) Change cloths frequently and dust with damp cloth
d) All of the above
9. Which of the following choices best describes the function of folic acid?
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a) Aids in the formation of red blood cells
b) Helps with fluid balance
c) Needed for healthy bones
d) Resistance to infection
10. What is Sodium responsible for in the body?
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a) Needed for healthy bones
b) Helps with fluid balance
c) Needed for vision and healthy hair and skin
d) Resistance to infection
11. Resistance to infection is the result of taking which of the following
vitamins?
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a) Vitamin A
b) Vitamin B1
c) Vitamin C
d) Vitamin D
12. For strong healthy bones you need a daily source of what vitamin?
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a) Vitamin C
b) Vitamin D
c) Vitamin A
d) Vitamin E
13. A diet that regulates carbohydrates, fats and proteins would be
ordered for a client with?
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a) Parkinson’s disease
b) Alzheimer’s disease
c) Diabetes
d) Thyroid disorder
14. A clear fluid diet would be ordered for a client who has vomiting and
diarrhea:
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a) True
b) False
15. A client suffering from constipation would be given an increase of
what substance in their diet?
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a) Calcium
b) Sodium
c) High fibre foods
d) Vitamin C
16. Your client has low iron levels; what type of foods may be added to
their diet to increase the iron level?
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a) Liver, meat and green leafy vegetables
b) Milk and milk products, whole grains, and citrus fruits
c) Yellow vegetable, cabbage, and milk
d) Eggs, milk, and ice-cream
17. A client with heart disease would have this substance restricted in
their diet:
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a) Calcium
b) Sodium
c) Iron
d) Phosphorous
18. How many daily servings of breads, cereals, rice and pasta are
recommended in Canada’s Food Guide for a normal healthy adult?
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a) 1 - 2
b) 3 - 5
c) 6 - 8
d) 9 - 12
19. How many fruit and vegetable servings are recommended daily in
Canada’s Food Guide for a normal, healthy adult?
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a) 1 - 2
b) 3 - 5
c) 7 - 10
d) 11 - 20
20. How many servings of milk and alternative products are
recommended each day in Canada’s Food Guide for a normal healthy
adult?
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a) 2 - 3
b) 5 - 7
c) 9 - 10
d) more than 10
21. How many servings of meats and alternatives are recommended daily
in Canada’s Food Guide for a normal healthy adult?
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a) 2 - 3
b) 6 - 8
c) 8 - 10
d) 12 - 15
22. When feeding a client, how full is the spoon?
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a) 1/3
b) 2/3
c) 3/4
d) full
23. Adult fluid requirements for normal fluid balance are about:
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a) 500 ml daily
b) 1000 ml daily
c) 2000 ml daily
d) 3000 ml daily
24. If fluid intake is greater than fluid output, body tissues may swell with
water. This is called edema:
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a) True
b) False
25. Identify three (3) ways to assist clients who have swallowing
problems.
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a) Leave resident in a slightly reclined position for meals
b) Allow plenty of time, sit upright, tuck chin for swallowing and sit up for 30 minutes after meals
c) Offer plenty of fluids and remain sitting for 2 hours after the meal
d) All of the above
26. Identify two (2) purposes of IV Therapy.
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a) Giving medication and or blood
b) Hydration and total nutrition
c) To put fluid into the subcutaneous tissue
d) Both a and b
27. When assisting with IV Therapy, which one of the following should be
reported to your supervisor immediately?
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a) Blue colour at catheter site
b) Itching
c) Pain above the site and cold skin near the site
d) All of the above
28. In order to prevent foodborne illness when eating meat, the meat
must be:
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a) Cooked to the proper internal temperature
b) Thawed by proper method
c) Cooked before refrigeration
d) All of the above
29. What foodborne illness results from unpasteurized fluids?
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a) Botulism
b) E. Coli
c) Salmonella
d) C. Difficile
30. Dysphagia is the term used to describe what problem?
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a) Difficulty talking
b) Difficulty swallowing
c) Difficulty speaking
d) Difficulty forming words
31. Excess fluid output along with decreased fluid intake may result in:
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a) Dyspnea
b) Hydration
c) Deglutition
d) Dehydration
32. Soaking linens and items of clothing in cold water before washing is
recommended for removal of:
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a) Grease stains
b) Gasoline odours
c) Bodily fluids
d) Ink stains
33. Gastrostomy tubes provide nutrients to which part of the body?
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a) Throat
b) Stomach
c) Esophagus
d) Colon
34. A reason for a person requiring a gastrostomy tube may include:
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a) Inability to swallow
b) Inability to void
c) Inability to chew
d) a and c
35. The inhalation of food or fluid into the lungs is called:
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a) Dysphagia
b) Deglutition
c) Aspiration
d) Aphasia