Mr. Brown is a 70-year-old man. He has a decreased appetite and often only consumes one meal per day. He does not like to eat fruits and vegetables and considers meat and potatoes his favorite meal. During your assessment of Mr. Brown you complete a food frequency questionnaire. The results from the questionnaire indicate the following: • Mr. Brown consumes 2-3 servings of fruit per month. • Mr. Brown consumes 3-4 servings of vegetables per month. • Mr. Brown consumes up to 24 ounces of water per day. • Mr. Brown consumes animal protein at each meal. Given the results from the food frequency questionnaire, list at least one mineral that Mr. Brown could be lacking in his current diet. Describe one disease Mr. Brown is more susceptible to developing to if he remains deficient in this mineral. List three nutritional recommendations for improving Mr. Brown’ diet

Mr. Brown is deficient in magnesium and calcium, resulting in magnesium and calcium deficiency illnesses.

Nutritional deficiency occurs whenever the body does not obtain enough nutrients, such as vitamins and minerals. It is a dietary shortage that can induce a variety of illnesses. To be healthy and operate correctly, the body requires vitamins and minerals.

While vitamins can be found in the foods we consume, they are not always sufficient. Some people may require more vitamins than others. Increasing nutritional intake can help to reduce symptoms and illnesses. This can be achieved by the intake of multivitamin and mineral supplements.

From the result of the food frequency questionnaire;

Mr. Brown is deficient in magnesium and calcium, resulting in magnesium and calcium deficiency illnesses. This is attributable to a shortage of magnesium in meat, while calcium is easily supplied through milk and vegetables, but not from meat.

The continuance of the same diet results in illnesses driven by nutrient shortages. Mr. Brown is more susceptible to developing calcium-related illnesses such as osteoporosis, osteopenia, and associated consequences such as hypocalcemia.

Nutritional recommendations for Mr. Brown include:

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