Determine if the person’s diet is deficient or in excess of CHO,

Part I The Diet Include the following in Part I: • Criterion 1: Determine if the person’s diet is deficient or in excess of CHO, PRO, and fat and explain why. • Criterion 2: Explain in detail how the person’s diet meets or does not meet the RDA for five or more micronutrients. Part II Disease and Nutrition Include the following in Part II: • Criterion 1: Explain how the person’s diet would affect the patient’s disease symptoms and progression. Provide a minimum of three examples of how specific foods affect the disease pathophysiology. Provide examples of foods the person should avoid, and those he/she should consume. • Criterion 2: Explain how food interacts with the medications this patient takes. What are the nutrient-related side effects of the medication? What are the nutrient restrictions and recommendations for the medications? o Example: Iron supplements cause constipation, so people are advised to increase fiber foods; however, if a person is taking fiber with iron, the fiber will reduce the absorption of the iron thus decreasing the effectiveness of the iron. Part III Patient Education Include the following in part III: • Criterion 1: Calculate the following for the patient: BMI, BMR, CHO, PRO, and fat needs and any other relevant calculations that will help you develop a nutritional plan for your patient. • Criterion 2: Develop an evidence-based nutritional education plan with three SMART goals for your patient. Provide specific nursing strategies and examples for the patient, and consider all aspects of the patient’s lifestyle.

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I WILL UPLOAD THE PATIENT PROFILE 4–5 pages, not including the title and reference pages. Source(s) should be integrated into the paragraphs. Use in-text citations pointing to evidence in the literature and supporting your ideas. Incorporate a minimum of two peer-reviewed sources into your paper. Use current APA format to style your paper and to cite your sources. Include a title page and a reference page listing the sources you used.

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