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 Output 150-200ml 1000-2000ml 350ml 350ml Total: 1850-2900 • 700-1000ml • 1200-1500ml • 200-300ml • Total: 2100-2800