April 23, 2025

  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

TOPIC 1: CARE OF THE SICK AT HOME FORM FOUR  – Click to download TOPIC 2: VENTILATION FORM FOUR – Click to download TOPIC 3 : FUELS IN THE HOME FORM FOUR – Click to download TOPIC 4 : LIGHTING IN THE HOME FORM FOUR – Click to download TOPIC 5: SOFT FURNISHING IN THE HOME FORM FOUR  – Click to download TOPIC 6: FOOD PRESERVATION FORM FOUR – Click to download TOPIC 7 : CONVENIENCE FOODS FORM FOUR – Click to download TOPIC 8 : CLOTHING CONSTRUCTION PROCESSES FORM FOUR – Click to download TOPIC 9 : PROBLEMS OF A CONSUMER FORM FOUR – Click to download

  Making a Budget A budget is a plan for spending the available income to an individual or family. This is done by listing expenses which vary from individual to individual and family to family. There are two types of expenses: Roll over each for more information Fixed expenses Fixed expenses refer to expenditure on goods and services that must be paid for on regular basis. They include: House rent Electricity School fees Savings Hire purchase Water Flexible expenses Flexible expenses refer to expenditure on goods and services that must be bought on regular basis but the time and money spent can be varied. They include: Food Clothing Medical care Transport Emergency

  Principles of Wise Buying Buying is when a consumer exchanges money for goods and services. Wise buying is getting value for the money spent on goods and services. Common Methods of Buying Goods and Services The methods used for buying goods and services include: Cash buying Credit buying Others may include electronic money transfer. Objectives By the end of the lesson, you should be able to state the advantages and disadvantages of common methods of buying. Cash Buying This is when a consumer exchanges goods or services for money. Advantages Consumers may get a discount on the buying price of goods or services It prevents consumers from overspending Discourages impulse buying Enables one to follow their budget Disadvantages Consumers can only obtain the goods and services when they have the money Not suitable for expensive items such as cars due to the risk of carrying the money Credit Buying This is where goods and services are obtained with the promise to pay at a later date. Under credit buying, we have: Hire purchase Non-instalment credit Credit cards Hire Purchase Hire purchase is also referred to as installment credit. In hire purchase, the consumer obtains a good, pays the agreed installment and may pay a deposit for it. Advantages The consumer enjoys the use of the good before completing payment. The consumer is given a guarantee and therefore receives other services like repair and maintenance before completion of payment. The consumer obtains items that would otherwise take too long to save for. The consumer does not strain financially as they pay in manageable amounts according to their income. It encourages the consumer to plan income expenditure. Disadvantages It is more costly than cash due to the interest charged. Families may overspend due to buying many items. One does not get any discount on items. Incase of default in payment no refund given. Credit Cards This is a method where a consumer uses a prescribed card from a financial institution to buy goods and services and payment is made from consumer’s account. Advantages The consumer accesses goods or services during emergency They are not bulky hence easy to carry They are fairly safe Can be used at all times Some credit cards may give cash Disadvantages They may lead to overspending They may lead to impulse buying There is high interest rates charged hence expensive The card may not be used to obtain some goods and services such as vegetables from an open air market Non-installment credit This is where a consumer obtains goods and services with a promise to pay later with no interest charged. Advantages One does not have to pay for goods and services immediately. It eases financial pressure as it gives the consumer time to organize him/herself.  Does not attract any interest Disadvantages Failure to pay may lead to denial of services It does not allow for bargain in payments One may over commit their income

  Breast Feeding Breastfeeding is the nourishment of a baby on milk through the breast. Importance of Breastfeeding Objective By the end of the lesson you should be able to explain the importance of breastfeeding. Problems Related to Breastfeeding Many mothers are able to breastfeed successfully. However, some mothers may experience problems which may require help from health professionals, counselors and experienced breastfeeding mothers. The following are some of the problems related to breastfeeding: Breast engorgement Sore nipples Breast abscess Inability of the mother to breastfeed Mother’s refusal to breastfeed Baby’s refusal to breastfeed  Baby’s inability to breastfeed Objective By the end of the lesson you should be able to state the problems related to breastfeeding. Breast engorgement This is the condition experienced by breastfeeding mothers when breasts become too full of milk as a result of infrequent breastfeeding. Sore nipples This condition is as a result of cracking of the nipple. This makes breastfeeding painfull. Breast abscess This is a complication that occurs when a cracked nipple is neglected. The mother needs to seek immediate medical attention. Inability of the mother to breastfeed This may be caused by: 1. Inverted nipples 2. Severe malnutrition 3. Severe illness Mother’s refusal to breastfeed This can be as a result of ignorance and misconception. Baby’s refusal to breastfeed This can be as a result of: 1. Introducing bottle feeding too early 2. Early weaning 3. Nipple confusion-a problem that arises when a breast fed baby is given a rubber tit. Baby’s inability to breastfeed This can be due to: 1. Cleft lip/ palate 2. Oral thrush 3. Illness

  Child Immunization Immunization is the introduction of a vaccine into the body to protect it against a particular disease or infection. It prepares the body to defend itself against specific diseases by stimulating the immune system to produce appropriate antibodies. Objectives By the end of the lesson, you should be able to define the term immunization. Importance of Immunization It is important for children to be immunized so as to: Prevent harm caused by some diseases Reduce child mortality. Prevent permanent injury or disfigurement. Save on money that could have been used on treatment. Objective By the end of the lesson you should be able to explain the importance of immunization Immunization Schedule Immunization schedule is a programme of immunization for a country. Objective By the end of the lesson you should be able to explain the immunization schedule.

  In form three, you will cover the following topics: Meal planning and management refers to the process of determining the foods to be prepared, cooked and presented to the family in order to meet its nutritional needs using the available resources. In form one, you learnt the different methods of cooking food. In form two you learnt about the various food nutrients and their functions in the human body. In this chapter you will be expected to apply this knowledge in planning, preparing and cooking meals for different groups of people. Importance of Meal Planning It ensures that: 1. Meals are served and presented attractively. 2. Meals are balanced to meet the nutritional needs of the family members. 3. Meals are enough in quantity to satisfy the individual. 4. Meal times are enjoyable. Objective By the end of the lesson you should be able to 1.state the importance of meal planning. 2. Meals are balanced to meet the nutritional needs of the family members. 3. Meals are enough in quantity to satisfy the individual 4. Meal times are enjoyable Meal planning and presentation After preparation and cooking, food needs to be served and presented at the dinning table. The art of food presentation is an important skill to a meal planner. Objective By the end of the lesson you should be able to: 1. Plan suitable meals for special groups of people. 2. Practise meal preparation for special groups of people. 3. Present meals attractively. Special groups of people When planning meals for special groups of people, it is important to know their, nutritional needs in order to meet them. Some special groups of people include: Children, adolescents, the elderly, expectant and lactating mothers, invalids and vegetarians. Planning Meals for Children When planning meals for children, ensure that: The food is rich in proteins, calcium, phosphorus, iron, carbohydrates and vitamins. The food is crunchy.  The food is served on attractive dishes. The food should have vegetables. Plenty of fluids should be included for example fresh fruit juice. Planning Meals for Adolescents Adolescents are young adults undergoing rapid growth, with huge appetite; hence consume large quantities of food. They are also very active. Ensure their meals: Are rich in energy-giving foods, that is carbohydrates and fats. Are served in large quantities. Have plenty of fresh fruits and vegetables. Provide plenty of fluids Planning Meals for Elderly Due to advance in age, the metabolic processes have slowed down. They are less active with low appetite and some may have lost their teeth. Ensure the meals are: Rich in minerals, especially calcium and phosphorus. Rich in vitamins for protection. Served in small quantities. Easy to chew. Well seasoned. Have roughage to prevent constipation and cardiovascular diseases. Planning Meals for Expectant and Lactating Mothers An expectant mother is a woman who is pregnant, while a lactating mother is a woman who is breastfeeding. The nutritional needs of expectant and lactating mothers are the same. However, a lactating mother requires more fluids and larger quantities of food. Planning Meals for Invalids and Convalescents An invalid is a person who is suffering from an illness. A convalescent is a person recovering from illness. When planning their meals, ensure: The meal has plenty of protective foods and body building foods. The food is soft and easy to digest. The meal is prepared, cooked and served in a hygienic manner. Food is served in small amounts at regular intervals. Food is served attractively. Planning Meals for Vegetarians A vegetarian is a person who does not eat animal flesh or their products such as milk, eggs, ghee etc. There are two types of vegetarians, Lacto vegetarians and Strict vegetarians. Click on each for more details. Points to consider when planning meals for vegetarians: Mix different types of plant proteins to provide all the essential amino acids. Provide a variety of proteins to avoid monotony. Provide adequate amount of vegetables, fats and oils. Foods should be well seasoned. Packed Meals These are meals that are prepared, cooked, served and are eaten away from home. They can be used during picnics, while travelling, school visiting, tours and hospitals visits. Packing Materials and Equipment Table setting Table setting is the correct placement of table appointments required during meals. This can either be formal or informal. A formal table setting has more utensils and cutlery than the informal one in order to cater for the many courses served during a formal occasion. Styles of Meal Service There are many styles of meal service. In this topic four styles are discussed: Blue plate Family service Buffet Tray service Blue Plate Service The food is served on individual plates and given to the diners who may eat from table or anywhere they choose. Family service In this service, the diners sit at a well set table and they serve themselves or are served from the serving dishes. Buffet service a) In this service, the buffet table is well laid out with stacks of plates, cutlery and assortment of food systematically arranged. b) The diners queue and serve themselves or are assisted by hosts/ waiters. Tray service A tray is used and is well set with appropriate crockery and cutlery and the food is set for one person. It is suitable for invalids

TOPIC 1: MEAL PLANNING AND MANAGEMENT FORM THREE  – Click to download TOPIC 2: MATERNAL CHILD HEALTH CARE FORM THREE – Click to download TOPIC 3 : CHILD IMMUNIZATION FORM THREE – Click to download TOPIC 4 : BREASTFEEDING FORM THREE – Click to download TOPIC 5: FEEDING EQUIPMENT AND MATERIALS FORM THREE  – Click to download TOPIC 6: FLOUR MIXTURES AND RAISING AGENTS FORM THREE – Click to download TOPIC 7 : CLOTHING CONSTRUCTION PROCESSES FORM THREE – Click to download TOPIC 8 : PRINCIPLES OF WISE BUYING FORM THREE – Click to download TOPIC 9 : MAKING A BUDGET FORM THREE – Click to download