2. OBJECTIVES
1. 1.Explain diabetic patients.
2.Discuss hypertensive patients.
3.Plan dishes that are suitable for
diabetic patients.
4. State the guidelines for providing
meal for hypertensive patients.
• OBJECTIVES;
• Meaning of
Housekeeping.
• Areas of Housekeeping.
• Duties and
Responsibilities of
Housekeeping personnel.
3. Diabetic patients, also known as
individuals with diabetes, are
people who have a chronic
medical condition called
diabetes mellitus.
4.
5. Breakfast:
Orange juice or grape fruit
Tea/cocoa beverage with milk and honey (no
sugar)
Lunch:
Beef stock soup
Fish/meat stew
Dinner:
Fish stock soup
Fish egusi soup/Flsh vegetable soup
8. GUIDELINES FOR PROVIDING MEALS
FOR HYPERTRNSIVE PATIENTS
l Reduce sodium intake: Limit the use of
salt and opt for herbs and spices to add
flavor.
l Choose lean protein sources: Include
lean meats, poultry, fish, and plant-based
proteins like beans and lentils.
9. GUIDED PRACTICE
1.Why is it important to choose the right meals for your daily
routine
2.What is hypertension, and what are some of the potential health
complications associated with this medical condition?
3.State five dietary guidelines should be followed to help manage
their condition
4.Why is it important to reduce sodium intake for hypertensive
patients?
5.Who is a diabetic patient?
6.State five key considerations when planning dishes suitable for
diabetic patients
7.Discuss the recommended breakfast, lunch, and dinner options
for diabetic patients as outlined in the note.
8.How do these choices help manage their condition?
17. GUIDED PRACTICE
i What is housekeeping?
ii List five areas of
housekeeping
iii What is the mission of house
keeping department
iv. State five other areas of
house keeping department
