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Nutrition: Water

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An important nutrient 75 to 80 percent of our total body is water.

The total body fluid is distributed among two major components

  • Extracellular fluid: contain sodium
  • Intercellular fluid: contain potassium

Hydrogen & Oxygen in the ratio 2:1 forms water

Sources: Visible & Invisible water.

  • Visible water that we can see are- plain water, fruit juices, tea, milk, coffee, etc
  • Invisible water that is inside the food s & metabolic water.

Function

  • Water quenched our thirst and is the most refreshing & cooling of all liquids.
  • It is a structural component of all cells.
  • Water is a medium in which all chemical reaction takes place.
  • It is an essential component of all body fluid such as blood, cerebrospinal fluid, bile, digestive fluid, urine.
  • It acts as a lubricant & helps us in swallowing food or to digest food.
  • It acts as a solvent for the products of digestion & helps in transporting this product in different parts of the body.
  • It regulates body temperature.
  • It helps to throw the waste product from the body.

Water Balance

In a normal individual, the maintenance of water balance is archived by adjusting both water intake & excretion as needed.
The major inputs of water are:

  • Fluids that we consume as beverages, including water depending on climatic conditions & habits.
  • Different types of foods & fruits that we take in solid form.
  • Metabolic water.

Output or loss of water from the body:

  • Renal loss: Kidneys excrete about 1-2 liter of water daily
  • Skin: The water loss from the skin is through perspiration.
  • Intestine: A small quantity of water is normally losses in feces.
  • Lungs: The air expired from the lungs also contains water.
  • Sweat: It depends on physical activity & environmental conditions.

Daily intake & output of water

Intake
ml/day
Output
ml/day
The fluid we take
2,200
Skin
350
From metabolism
200
Lungs
350
Sweat
100
Faeces
100
Urine
1,500
Total
2,400
2,400

Dehydration

It is defined as an excessive loss of body water. It may occur because of inadequate intake of, or abnormal loss of body water or a combination of both.

The symptoms of dehydration are:

  • Thirst
  • Loss of appetite
  • Decreased urination
  • Nausea
  • Impaired temperature regulation
  • Muscular spasms
  • Increased pulse rate

Symptoms of severe dehydration appear when Fluid level falls by more than 10%. A 20% loss of fluid from the body can be fatal.

A dehydrated person is usually managed by Oral Rehydration Therapy (ORT). The WHO recommended ORS (Oral Rehydration Salt) that are to be dissolved in 1 liter of water & make an Oral Rehydration Solution & have to be finished within 24 hours. He also can take HAF. (Home Available Fluid)

Home Available Fluid

Normally we prepared in home 1 glass of water + 2 spoon sugar + a pinch of salt + few drops of lime juice (lime juice contained potassium & salt contain sodium which helps to maintain the equilibriums among intracellular & extracellular fluid.)

ORS (WHO) for 1 liter

Contentamount in gm
Glucose20.0
Sodium Chloride (salt)3.5
Sodium bicarbonate (baking soda)1.5
Potassium chloride1.5

A minimum of +8 glass of water is recommended daily.

Excess of water causes oedema. (Swelling of the skin)

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Syllabus BHM116

01 Basic Aspects

  1. Definition of the terms Health, Nutrition and Nutrients
  2. Importance of Food – (Physiological, Psychological and Social function of food) in maintaining good health.
  3. Classification of nutrients

02 Energy

  1. Definition of Energy and Units of its measurement (Kcal)
  2. Energy contribution from macronutrients (Carbohydrates, Proteins and Fat)
  3. Factors affecting energy requirements
  4. Concept of BMR, SDA, Thermodynamic action of food
  5. Dietary sources of energy
  6. Concept of energy balance and the health hazards associated with Underweight, Overweight

03 Macro Nutrients

Carbohydrates

  1. Definition
  2. Classification ( mono, di and polysaccharides)
  3. Dieteary Sources
  4. Functions
  5. Significance of dietary fibre (Prevention/treatment of diseases)

 Lipids

  1. Definition
  2. Classification : Saturated and unsaturated fats
  3. Dietary Sources
  4. Functions
  5. Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in maintaining health
  6. Cholesterol – Dietary sources and the Concept of dietary and blood cholesterol

Proteins

  1. Definition
  2. Classification based upon amino acid composition
  3. Dietary sources
  4. Functions
  5. Methods of improving quality of protein in food (special emphasis on Soya proteins and whey proteins)

04 Micro Nutrients

Vitamins

  1. Definition and classification (water and fats soluble vitamins)
  2. Food Sources, function and significance of:
  3. Fat soluble vitamins (Vitamin A, D, E, K)
  4. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid

Minerals

  1. Definition and Classification (major and minor)
  2. Food Sources, functions and significance of :
    Calcium, Iron, Sodium, Iodine & Flourine

05 Water

  1. Definition
  2. Dietary Sources (visible, invisible)
  3. Functions of water
  4. Role of water in maintaining health (water balance)

06 Balanced Diet

  1. Definition
  2. Importance of balanced diet
  3. RDA for various nutrients – age, gender, physiological state

07 Menu Planning

  1. Planning of nutritionally balanced meals based upon the three food group system
  2. Factors affecting meal planning
  3. Critical evaluation of few meals served at the Institutes/Hotels based on the principle of meal planning.
  4. Calculation of nutritive value of dishes/meals.

08 Mass Food Production

  1. Introduction
  2. Effect of cooking on nutritive value of food (QFP)

09 Newer Trends in Food Service Industry in Relevance to Nutrition and Health

  1. Need for introducing nutritionally balanced and health specific meals
  2. Critical evaluation of fast foods
  3. New products being launched in the market (nutritional evaluation)