Foods and Nutrition 1021 Lecture Notes - Lecture 10: Water–Electrolyte Imbalance, Bottled Water, Bone Resorption

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

Makes up 60 per(cid:272)e(cid:374)t of a perso(cid:374)"s (cid:271)ody (cid:449)eight. Water is found in blood vessels, cells, tissues, organs. Functions: transport vehicle, brings nutrients to the cells, cleansing agent, carries waste products away from cells, serves as a solvent, actively participates in many reactions, helps maintain body temperature (sweat) Water in incompressible, molecules are not crowded. Acts as a lubricant and cushion for joints. Protects spinal cord and fetus from shock. Keeps optimal pressure on eye retina and lens. Lubricates digestive and respiratory tracts and mucus linings. Avoiding dehydration and water intoxication by balance between: Intake regulated by the brain: liquids (~70%, foods (~20%, metabolic water (~10%, excretion: regulated by the brain and kidneys, sweat (~30%, urine (~35-50%, breath (~1. 5%, feces (~7%) Dri meets ~80% of a days need for water. Men: 3. 7 litres of fluid from beverages and drinking water. Women: 2. 7 litres of fluid from beverages and drinking water. Hard water with high ca and mg concentrations.