Concepts of Basic Nutrition and Cultural Considerations
Discussion
Instructions
A 68-year-old patient with a history of hypertension and obesity had a myocardial infarction (MI) 3 months ago. His physician has placed him on a 2000-calorie low-salt diet, but the patient is struggling to be compliant with the dietary changes.
He continues to manage his Italian restaurant; he loves to cook, sample the menu, and entertain his guests with huge portions. At his 3-month check, he has lost 2 lb. His blood pressure remains 148/90 mm Hg, and he has bilateral ankle edema.
What methods of assistance would be helpful for this patient?
Submit discussion in APA 7th Ed style para format.
Remember to cite your work and reference to avoid plagiarism.References should not be older than 5 years.
