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Water and Food - PowerPoint PPT Presentation


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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.

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water and food
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 and Heat
  • Water is a great medium for heat transfer
water as a solvent
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
“The Universal Solvent”
  • Water can dissolve many substances
  • Water as a solvent can be a problem: WHY?
hard water
Hard Water
  • Water that contains calcium or magnesium ions
  • Interferes with water’s tenderizing effect
water and your body
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
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
slide8
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