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discussion post Develop a substantial initial post addressing all the points below: Use evidence from one scholarly source other than your textbook or ATI book to support your answer. Use APA Style to cite your sources. reply to this post using references ……Develop a substantial initial post addressing all the points below: COPD References: Atkins W. A. & Mertz L. A. (2018). Chronic obstructive pulmonary disease. In J. L. Longe (Ed.) Gale virtual reference library: The Gale encyclopedia of nursing and allied health (4th ed.). Gale. Credo Reference: https://westcoastuniversity.idm.oclc.org/login?url=https://search.credoreference.com/content/entry/galegnaah/chronic_obstructive_pulmonary_disease/0?institutionId=8049 Nutrition and COPD. (n.d.). Retrieved 14 May 2021 from https://www.lung.org/lung-health-diseases/lung-disease-lookup/copd/living-with-copd/nutrition reply to this as well using references…. Chronic Obstructive pulmonary disease or COPD is described as two co-diseases called emphysema and chronic bronchitis. Emphysema is characterized by the loss of lung elastisity resulting in a barrel chest. Chronic bronchititis is the bronchi inflammation due to irritatnts like smoking or environmental factors. “COPD encompasses a group of dis s including small airway obstruction emphysema and chronic bronchitis and is characterized by chronic inflammation of the airways and lung parenchyma with progressive and irreversible airflow limitation” (Scoditti 2019).This can result in symptoms of chronic dyspnea hypoxemia irregular breathing patterns. Its important for these patients to avoid any irritants or surrounding themselves in settings there could by any particles that could be in the air other than smoking cessation. Since their lungs are working harder to get breaths in and out due to lack of proper functioning they will need a higher caloric intake to increase readily energy available for the body to work harder. An adequate diet for these patients would be any type of diet that will increase caloric demand. Although since COPD is an infection while attacking the bodys will to exhange oxygen in the lungs they will need to eat a proper nutritional diet to help aid in the process of eliminating infection. Increase intake of fluids is important to make sure the body is adequately hydrated as well. Since the body is working harder it will decrease the energy available so eating soft high calorie foods will help not put more strain on the body. High caloric foods like complex carbohydrates instead of simple to keep them fuller longer. A nutritious diet includes eating high fiber foods like berries high protein limit the intake of fats. Moreover lower energy intake (accompanied by elevated resting energy expenditure) unbalanced intake of macronutrients (e.g. low proteins) and defective intake of several micronutrients (minerals and vitamins e.g. iron calcium potassium zinc folate vitamin B6 retinol niacin) have been documented in COPD patients compared to healthy controls [45] mostly in the presence of obesity [46] suggesting an increased risk of malnutrition and related adverse consequences in COPD (Scoditti 2019). Scoditti E. Massaro M. Garbarino S. & Toraldo D. M. (2019). Role of Diet in Chronic Obstructive Pulmonary Disease Prevention and Treatment. Nutrients 11(6) 1357. https://doi.org/10.3390/nu11061357 Cardiovascular disease Sepsis Chronic obstructive pulmonary disease Burns Celiac disease Provide a brief description of the pathophysiology of the dis . Discuss the nutritional needs for a patient with this dis . Choose the nutritional treatment or diet plan the nurse would implement for a patient with this dis . Provide a brief description of the pathophysiology of the dis . COPD or Chronic Obstructive Pulmonary Disease is defined as a progressive and ultimately debilitating disease of the lungs and airways in which the alveoli where oxygen exchange takes place become damaged and scarred limiting the lungs ability to allow oxygen to transfer to the blood and reducing the lung’s elasticity which is the ability to expand and contract during breathing. The body cannot repair or replace the destroyed alveoli. Cigarette smoking is the most common cause of COPD but the inhalation of chemicals dust or pollutions over a long period of time can also contribute to the disease. Discuss the nutritional needs for a patient with this dis . Patients should ensure that they are getting a healthy diet which may help to prevent or reduce the severity of symptoms and may help the person stay healthier thus reducing risk of infection. The patient should also follow the doctors advice about nutritional or vitamin supplements and about physical activity. The process of changing food to fuel in the body is called metabolism. Oxygen and food are the raw materials of the process and energy and carbon dioxide are the finished products. Carbon dioxide is a waste product that we exhale.The right mix of nutrients in their diet can help easier breathing. Metabolism of carbohydrates produces the most carbon dioxide for the amount of oxygen used; metabolism of fat produces the least. For some people with COPD eating a diet with fewer carbohydrates and more fat helps them breathe easier. Choose complex carbohydrates such as whole-grain bread and pasta fresh fruits and vegetables.To lose weight: Opt for fresh fruits and vegetables over bread and pasta for the majority of their complex carbohydrates.To gain weight: Eat a variety of whole-grain carbohydrates and fresh fruits and vegetables. Limit simple carbohydrates including table sugar candy cake and regular soft drinks. Eat 20 to 30 grams of fiber each day from items such as bread pasta nuts seeds fruits and vegetables. Eat a good source of protein at least twice a day to help maintain strong respiratory muscles. Good choices include milk eggs cheese meat fish poultry nuts and dried beans or peas. To lose weight: Choose low-fat sources of protein such as lean meats and low-fat dairy products.To gain weight: Choose protein with a higher fat content such as whole milk whole milk cheese and yogurt. Choose mono- and poly-unsaturated fats which do not contain cholesterol. These are fats that are often liquid at room temperature and come from plant sources such as canola safflower and corn oils.To lose weight: Limit intake of these fats. To gain weight: Add these types of fats to their meals. Limit foods that contain trans fats and saturated fat. For example butter lard fat and skin from meat hydrogenated vegetable oils shortening fried foods cookies crackers and pastries. Patient needs to consume high calorie foods. Choose the nutritional treatment or diet plan the nurse would implement for a patient with this dis . Patients should decrease their sodium intake due to increase swelling and blood pressure. Increase fluid intake is encouraged to help keep mucus thin for easier removal and to provide adequate hydration. Increased work of breathing increases caloric demands. Proper nutrition aids in the prevention of infection. Dyspnea decreased energy available for eating so softy high calorie foods should be encouraged. As a nurse we need to assess dietary habits recent food intake. Note the degree of difficulty with eating. Evaluate weight and body size (mass). Instruct the patient to frequently eat high caloric foods in smaller portions. COPD patients expend an extraordinary amount of energy simply on breathing and require high caloric meals to maintain body weight and muscle mass. Encourage a rest period of 1 hr before and after meals. Help reduce fatigue during mealtime and provides an opportunity to increase total caloric intake. Avoid gas-producing foods and carbonated beverages. Can produce abdominal distension which hampers abdominal breathing and diaphragmatic movement and can increase dyspnea. Avoid very hot or very cold foods. Extremes in temperature can precipitate or aggravate coughing spasms.