To determine which patient is most likely to have a dietary iron deficiency and to have blood that does not clot easily, we need to analyze the data for red blood cells and platelets for each patient.
### Step 1: Identify Dietary Iron Deficiency
A dietary iron deficiency is typically associated with a low red blood cell count. We will compare the red blood cell counts of all four patients:
- Patient A: 2,250,000 red blood cells/mm³
- Patient B: 5,000,000 red blood cells/mm³
- Patient C: 5,000,000 red blood cells/mm³
- Patient D: 2,225,000 red blood cells/mm³
The patient with the lowest red blood cell count is Patient D with 2,225,000 cells/mm³. Hence, Patient D is the most likely to have a dietary iron deficiency.
### Step 2: Identify Blood Clotting Issue
Blood that does not clot easily is associated with a low platelet count. We will now compare the platelet counts:
- Patient A: 300,000 platelets/mm³
- Patient B: 300,000 platelets/mm³
- Patient C: 100,000 platelets/mm³
- Patient D: 100,000 platelets/mm³
The patients with the lowest platelet counts are Patient C and Patient D, both having 100,000 platelets/mm³.
### Step 3: Combine Conditions
We need to find the patient who fits both conditions: the lowest red blood cell count and the lowest platelet count.
- Patient D has the lowest red blood cell count (2,225,000 cells/mm³) and also has one of the lowest platelet counts (100,000 platelets/mm³).
Thus, the patient who is most likely to have both a dietary iron deficiency and blood that does not clot easily is Patient D.
