Water and Food Fruits Vegetables and meats can

Water and Food • Fruits, Vegetables and meats can contain up to 70 -90% water • Free Water: Readily separates from foods that are sliced, diced or dried • Bound Water: Water that cannot be easily separated in food

Water and Heat • Water is a great medium for heat transfer

Water as a Solvent • Solvent: The substance that dissolves another substance • Solute: The substance that is dissolved • Solubility: The maximum amount of solute that can dissolve in a given quantity of solvent at a specific temperature

“The Universal Solvent” • Water can dissolve many substances • Water as a solvent can be a problem: WHY?

Hard Water • Water that contains calcium or magnesium ions • Interferes with water’s tenderizing effect

Water and your Body • 50 -60% of the weight we see on the scale is water • We get water from food and liquid • Feelings of thirst • 6 -8 glasses a day should avoid thirst signal

Water and Temperature • Plays a huge role in maintaining a constant temperature • Increase temperature = perspiration • Perspiration = evaporation off skin • Evaporation requires energy from the body = cooling effect

Balance: On average we balance a water intake and output of about 2. 6 liters of water each day (example: average recorded I/O of patients) Intake • 700 -1000 ml • 1200 -1500 ml • 200 -300 ml – Total: 2100 -2800 Output • • 150 -200 ml 1000 -2000 ml 350 ml – Total: 1850 -2900