1. WATER BY CLAUDIA AND VICTORIA

2. SOURCES Water (100%) Broth Soups Melons (92%) Oranges Strawberries (92%) Cucumbers (96%) Lettuce (96%) Zucchini (95%) Radishes (95%) Celery (95%)

3. WHAT IT DOES Keeps body temperature normal Lubricates and cushions joints Protects your spinal cord and other sensitive tissues Gets rid of wastes through urination and sweating

4. WHAT HAPPENS IF YOU GET TOO MUCH A high quantity of water without giving the body proper nutrients. Called Water Intoxication or dilutional hyponatremia which is the diluting sodium in the body. Too much water causes cells and tissues to swell with excess fluid and the process of osmosis makes levels inside and outside the cell level. In the brain the swelling increases intranial pressure (ICP) and leads to the symptoms -headache, personality changes/ behaviour changes, confusion, irrability and drowsiness Followed by -Difficulty breathing during exertion, muscle weakness and pain, twitching, cramping, nausea, vomiting, thirst, dulled sensory information, widens pulse Could result in seizures, brain damage, coma or death

5. WHAT HAPPENS IF YOU DON’T GET ENOUGH -Dehydration -Water helps you flush toxins out of your system and replenishes your skin If you are in a hot climate, exercise a lot or are sick you should drink more water.

6. Trivia

7. HOW MUCH WATER SHOULD YOU GET A DAY? A. 2000 ml B.100 ml C. 800 ml D.2500 ml

8. D 2500ML

9. WHICH FOOD HAS THE MOST WATER CONTENT (IN PERCENT) A.Orange B.Cucumber and Lettuce C.Cucumber D.Lettuce

10. C Cucumber and Lettuce (96%)

11. CUCUMBER AND COCONUT SALAD Ingredients 1/2 small red onion, thinly sliced lengthwise (about 1/2 cup) 4 Persian cucumbers or 1 English cucumber, cut into thirds crosswise (about 3/4 pound) 1 cup unsweetened large-flaked coconut 2 tablespoons coconut water 1 tablespoon fresh lime juice (from 1 lime) 2 teaspoons sugar, plus more for seasoning Coarse salt Directions Step 1 Place onion in a bowl of ice water. Let onion stand 10 minutes, then drain. Step 2 Thinly slice cucumbers lengthwise with a handheld slicer or peeler and place in a large bowl. Add onion and coconut and gently toss to combine. Add coconut water, lime juice, sugar, and 1 1/2 teaspoons salt and gently toss again to combine. Refrigerate until chilled, at least 30 minutes and up to 4 hours. Before serving, season with salt and sugar.

12. QUICK AND EASY CHICKEN NOODLE SOUP 1 Tablespoon butter 1 cup chopped carrot 1 cup chopped celery 1 Tablespoon flour 3 ½ cups chicken broth 1 cup water ½ teaspoon salt ¼ teaspoon pepper 2 cups uncooked egg noodles (about 4 ounces) 1 pound skinned, boned chicken breast or thighs, cut into 1-inch pieces Melt butter in a large pot over medium-high heat. Add carrots and celery; sauté 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. Remove from heat and gradually stir in the broth, water, salt, and pepper. Return to the heat and bring to a boil. Cover; reduce heat and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes.

13. LEMONADE Ingredients 1 cup sugar (can reduce to 3/4 cup) 1 cup water (for the simple syrup) 1 cup lemon juice 3 to 4 cups cold water (to dilute) Method 1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. 2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. 3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice, sliced lemons.