1. 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

2. Water and Heat
Water is a great medium for heat transfer

3. 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

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

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

6. 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

7. 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

8. Balance: On average we balance a water intake and output of about 2
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 ml ml
350ml
Total: ml ml ml
Total: