Basic Nut - Intro

NUTRITIONAL BIOCHEMISTRYNUT 1

INTRO: BASIC CONCEPTS

Food refers to all the solid and liquid materials taken into the digestive tract for use of the human body.

The chemicals are either elements of food and the energy these chemicals contain are the two main features in the study of nutrition and biochemistry.

All chemicals are either elements or compounds.


All cells contain an abundance of inorganic substances

gaseous O2 and CO2

soluble salts such as K+ and Na+

insoluble salts mainly CaPO3

water

The characteristic molecules of life are those termed ORGANIC. Carbon is the primary requisite for all living systems.


Life is nourished by the nutrients that are present in the food, which has three broad physiological functions:

provide energy

build and repair body tissues

regulate processes These functions are made possible by the nutrients. Nutrition as a process entails ingestion, digestion, absorption, metabolism and excretion.


There are six main categories of chemical or essential nutrients in the human diet:

Macronutrients water

carbohydrates (CHO) lipids (FATS) proteins (CHON)

Micronutrients minerals vitamins

OVERVIEW OF PHYSIO-BIOCHEM-NUT HUMAN PHYSIOLOGY – the study of normal functioning of the human body.

Levels of

Biological

Organization

INDIVIDUAL

ORGAN SYSTEM

ORGAN

TISSUE

INTACT CELL

ORGANELLE

ENZYME SYSTEM

ENZYME CO-FACTORS

OVERVIEW OF PHYSIO-BIOCHEM-NUT

BIOCHEMISTRY – the study of the chemical process that go on in living matter. It is a field where principles of biology, chemistry and physics are applied.

OXIDATION-RESPIRATORY

CHAIN

KREBSCYCLE

OVERVIEW OF PHYSIO-BIOCHEM-NUT

NUTRITION – variously defined as:

science by w/c the nutrients in food are used by the human body

science of nourishing the body properly

combination of the process by w/c the living organism receives and utilizes the materials necessary for the maintenance of its functions and for the growth and replacements of its components

food that you eat and how it is used by the body

FUNDAMENTAL PROPERTIES OF LIVING MATTER

GROWTH REPRODUCTION

METABOLISMIRRITABILITY

CELLS in relation to NUTRITION

Cell is the fundamental unit/smallest unit of living matter (life).

Living organisms are composed of as many as 100 trillions of cells.

Parts of cells: Cell (plasma) membrane Cytoplasm Nucleus


Mitochondria: known as the powerhouse of the cell; site for TCA, oxidations of pyruvic acids, fatty acids & amino acids; synthesis of fatty acids; and electron transport & oxidative phosphorylation.

Lysosome: digestive part & autolysis Endoplasmic reticulum (ER): [granular & agranular], CHON secretion, lipid secretions, release of glucose


CYTOPLASM

Centrioles: cell reproduction Golgi bodies: temporary storage of secretory substances Cytoplasmic matrix or ground material: cell structure, maintenance intracellular stability & movement; AA are activated for CHON synthesis; and glycolysis


FUNCTIONS OF THE CELL Transport of substances thru the cell membrane

Diffusion

simple (passive, pores)

facilitated (carrier mediated)

Active transport (uphill phenomenon)

Endocytosis

pinocytosis

phagocytosis


FUNCTIONS OF THE CELL Energy metabolism – includes all the chemical reactions that supply energy for the cell to function. ATP, energy currency of the cell

Synthesis of CHON and other cellular substances. Pinocytosis – amoeboid or “chemotaxic”*

* the movement of cells towards chemical stimulus

FOOD HABITS AND PREFERENCES

Food preferences – the selection of food items from among a variety of acceptable foods.

Food habits – the way in which individuals, in response to social and cultural pressures, select, consume and utilize the available food supply.


Intrinsic factors – certain influences directly associated with foods.

Appearance

Color

Odor

Texture

Temperature

Flavor

Quality


Extrinsic Factors – direct external factors that can affect food preferences.

Environment

Situational expectation

Advertising

Time and seasonal variation


Biological, Physiological and Psychological Factors. These factors are each broad in scope but are grouped together because they are closely interrelated.

Biological

Physiological

Psychological


Personal Factors – the individual and personal attributes that affect food choices.Level of expectationPriorityFamiliarityInfluence of other personsEmotions and moodsFamily unitEducational status


Socio-economic Factors – operate when one is following set food patterns or in altering them temporarily or permanently to meet economic limitations. Abundant evidence in both developed and developing countries demonstrates that food choices are largely related to income.

Cultural and Religious Factors – influences on food preferences may be transmitted from one generation to another. Various religious restrictions have resulted in stable and rigid food preferences. For example, Muslims and Jews prohibit the use of pork and pork products. For nutritional planning in foodservice operations recognizing the food preferences of various populations is very important.

BASIC TOOLS IN THE STUDY OF FOODS AND NUTRITION

DIETARY GUIDELINES (DGs) – qualitative advice on food intake for health and prevention of degenerative and chronic diseases, stated in general terms and intended for general population

FOOD GUIDES (FGs) – more specific recommendations in the they give amounts and kinds of food that will make up a nutritionally balanced diet. FG are usually presented graphically.


CHARACTERISTICS OF THE DGs AND FGs Based on nutritional goals; hence, they must be reviewed periodically in the light of current scientific findings on the role of nutrients and food in health and disease prevention as well as on requirements.

They consider prevailing nutritional problems, food intake patterns, food culture and food economics of the population for which they are intended.


NUTRITIONAL GUIDELINES FOR FILIPINOS (NGF)-A set of primary recommendations to promote good health thru proper nutrition.

1. Eat a variety of foods every day.

2. Breastfeed infants exclusively from birth to 6 months, and then, give appropriate foods while continuing breastfeeding.

3. Maintain children’s normal growth thru proper diet and monitor their growth regularly.

4. Consume fish, lean meat, poultry, or dried beans.


5. Eat more vegetables, fruits and root crops.

6. Eat foods cooked in edible/cooking oil in your daily meals.

7. Consume milk, milk products and other Ca-rich foods, such as small fish and dark green, leafy vegetables every day.

8. Eat clean and safe foods.

9. Use iodized salt, but avoid excessive intake of salty foods.

10. For a healthy lifestyle and good nutrition, exercise regularly, do

not smoke and avoid drinking alcohol beverages. (NGF, 2000)


THE FOOD PYRAMID

GUIDE FOR FILIPINOS

- Adapted by the FNRI from the USFA FPG

DIETARY PRINCIPLE BASES:

1. VARIETY

2. PROPORTIONALITY

AND BALANCE

3. MODERATION

Eat just enough

Eat moderately

Eat more

Eat most


THE FOOD COMPOSITION TABLE (FCT)

The FCT is a table of foods with their equivalent nutritive values expressed in grams, milligrams or other units of measure.

The following are uses of the FCT:

provides the ND with quantitative info for nutrition planning and assessment

facilitates the selection of foods to meet nutrient intakes recommended for Filipinos

provides data on edible portion of foods

facilitates planning of regular and therapeutic diets

facilitates calculation of the nutrients content of diets from data on food consumption


THE FOOD EXCHANGE LIST The FEL is a classification or grouping of common foods in terms of CHO, CHON, FATS and energy values. Foods within a list contain approx. the same amount of CHO, CHON, FATS and energy, thus foods within a list can be substituted or exchanged with other foods in the same list or group.

The following are the uses of the FEL:

It is a helpful tool in planning calculated diets.

It may be used for quick estimation of CHO, FATS, CHON and energy content of food, meal, or a diet.

It is used as a basis for classifying foods according to other components, e.g. sodium, cholesterol, fiber, etc.

COMPOSITION OF FOOD EXCHANGESLIST FOOD MEASURE CHO

(g)CHON (g) FATS

(g)ENERGY (kcal)

ENER (kJ)

I-A

I-B

II

III

IV

V

VI

Veg-A

Veg-B

Fruit

Milk Whole Low fat Skimmed

Rice

Meat Low fat Medium fat High fat

Fat

Sugar

1 cup cooked2 cups raw

½ cup cooked1 cup raw

Varies

Varies4 TbspVaries

Varies

VariesVariesVaries

1 tsp

1 tsp

3

3

10

121212

23

---

-

5

1

1

-

888

2

888

-

-

105Tr

-

1610

5

-

16

16

40

17012580

100

4186122

45

20

67

67

167

711523335

418

172360510

188

84


Food Labels – a format

on packaged foods that

give nutrition information

and a list of ingredients

as required by law.

ESTIMATING TOTAL ENERGY NEEDS

A person’s total energy requirement (TER) consists of the energy required for basal metabolism, physical activities and thermic effect of food.

Energy needs for these components are largely dependent on body weight; hence, determination of desirable body weight is the first step in computing TER.

DETERMINATION OF DESIRABLE BODY WEIGHT

Tanhauser’s Formula

DBW = a. [(ht, cm) – 100] for large frame b. [(ht, cm) - 100] – {10% of (ht, cm)-100}

for medium frame (Filipinos) c. [(ht, cm) - 100] – {20% of (ht, cm)-100}

for small frame

DETERMINATION OF DESIRABLE BODY WEIGHT BMI-Based Formulae(yield weight equivalent to BMI of 22 for men and 21 for women)

a. For men 5 ft (1.52m) tall: DBW = 112 lbs (51 kg)

b. For women 5 ft tall: DBW = 106 lbs (48kg)

- For both sexes, add 4 lbs (1.8 kg) for every inch above 5 feet


Hamwi’s Method

-For every inch over the reference ht, add 6 lbs for males and 5 lbs for females

-For large frame: add 10%-For small frame: subtract 10%

REFERENCE HT (ft) REFERENCE WT (lbs)MALE FEMALE

5 ft. 106 100


Ador Dionisio Method

DBW = for the initial ht of 5 ft., allow 110 lbs for male and 100 lbs for female. For each additional inch, allow 3 lbs; for each 5-year increment between ages 25-50, allow 2 lbs additional. Add plus or minus 10% to the computed wt, if the person is large or small frame respectively.

DETERMINATION OF BASAL METABOLIC RATE OR RESTING ENERGY EXPENDITURE

Krause and Mahan (persons with normal ht and wt)

REE = Adult female = 0.90 kcal/kgDBW/hr

Adult male = 1 kcal/kgDBW/hr

WHO/FAO/UNU Formula

REE = 11.6 x wt in kg + 879

DETERMINATION OF BASAL METABOLIC RATE OR RESTING ENERGY EXPENDITURE

DETERMINATION OF ENERGY NEEDS FOR PHYSICAL ACTIVITY/THERMIC EFFECT OF EXERCISE

Multiples of BMR depending on level of PA

Bed rest = 10% of BMR/RMR

Sedentary = 30% of BMR/RMR

Active/Light = 50% of BMR/RMR

Moderately Active = 75% of BMR/RMR

Very Active = 100% of BMR/RMR

NDAP Formula (based on RDA for Filipinos, 1989)ACTIVITY LEVEL KCAL/KG EXAMPLE OF ACTIVITIESMALE FEMALE

Bed rest 27.5 27.5Sedentary 35 30 Secretary, clerk, typist, admin, cashier, bank teller

Light 40 35 Teacher, nurse, student, housewife w madeModerate 45 40 Housewife with out maid, vendor,

mechanic, driver

Heavy 50 45 Farmer, laborer, cargador, fisherman, const.

ESTIMATION OF TOTAL ENERGY EXPENDITURE

Method 1a. Calculate DBW

b. Calculate BMR/RMR

c. Correct BMR for sleep

BMR – (0.1 kcal/kgDBW/hr of sleep)

d. Calculate TEE

e. Calculate TEF (10% of the sum of b and c)

f. TER = c + d + e

DISTRIBUTION OF TER

Method 1C = 50-70% of TER (CHO)P = 10-20% of TER (CHON)F = 15-25% of TER (FATS)

Method 2Non-protein and protein calories (NPC)C = 70%F = 30%

Example: TER = 2000 kcal; DBW = 50 kg CHON Req. = 1g/kg DBW

PHYSIOLOGY OF NUTRITION

Three (3) reasons why people need energy:

1. Basal Metabolism – the energy needed for the basic body processes, such as breathing, heartbeat, nerve activity, etc., to continue working while awake and even at sleep.

Six (6) factors that affects an individual’s basal metabolic rate (BMR)

a. Sex: Male vs. Female

b. Age: Young age (teenage) vs. Old age (elderly)


Cont. Six (6) factors that affects an individual’s basal metabolic rate (BMR)

c. Growth: Each stage of life has different caloric needs.

d. Height: Small built vs. Large built and tall

e. Temperature: Hot and humid days vs. Cold and rainy days

f. Fever and stress:

Three (3) reasons why people need energy:

1. Basal Metabolism – the energy needed for the basic body processes, such as breathing, heartbeat, nerve activity, etc., to continue working while awake and even at sleep.

2. Physical activity – energy needed for activities other than basal metabolism such as work, exercise, sports, etc..

3. Thermic effect of food – 5-10% of an individual’s total energy requirement is allocated for the digestion of food.

Six (6) factors that affects an individual’s basal metabolic rate (BMR)

a. Sex: Male vs. Female Since males normally develop more muscles that female do,

because of hormonal difference, they simply need more energy to make these muscles to move

b. Age: Young age (teenage) vs. Old age (elderly) Aside from the fact that young people are engaged in more

physical activities than older people, they eat basically for two reasons—1) to get energy from food for their several activities; and 2) to obtain building materials for their growing bones and muscles. On the other hand, old people eat basically just to get energy to keep their basal metabolism going and they no longer grow.

Cont. 6 Factors that Affect BMR

c. Growth: Each stage of life has different caloric needs. Infancy, early childhood, childhood, adolescence, young

adulthood, middle-age adulthood, elderly, pregnancy and lactation

d. Height: Small built vs. Large built and tall Large-built and taller persons have more skin exposed to the

environment than smaller ones. This means that taller persons burn more calories to raise body temperature in order to counter-act the environment’s temperature especially during colder days.

Cont. 6 Factors that Affect BMR

e. Temperature: Hot and humid days vs. Cold and rainy days As the temperature of the environment increases, the BMR of

an average person normally goes down. People move to produce heat that can be useful in counter-acting environment’s temperature.f. Fever and stress:

Fever increases person’s BMR because his body and immune system is fighting infection. Also, stresses make individuals’ BMR to increase.


The Journey of Food inside a Person’s Body

CARBOHYDRATES Organic compounds that contain the elements C, H and O. Most, but not all CHO, have a ratio of one C molecule to one water molecule (hydrate of carbon).

Polyhydric aldehydes and ketones with the general formula CnH2nOn or Cn(H2O)n.

CLASSIFICATION OF CARBOHYDRATES

MONOSACCHARIDES

Glucose

Fructose

Galactose

DISACCHARIDES

Maltose (Glu + Glu)

Sucrose (Glu + Fru)

Lactose (Glu + Gal)

POLYSACCHARIDES

Glycogen

Starches

Dextrin

Dietary Fibers

SIMPLECHO(SUGARS)

COMPLEXCHO

CARBOHYDRATES

MONOSACCHARIDES (single sugar unit)

Glucose

aka physiologic sugar, blood sugar, dextrose, corn sugar and grape sugar

principal product formed by hydrolysis of more complex CHO during digestion

predominant energy source for all cells especially the CNS

stored in the liver and muscle as glycogen

CARBOHYDRATES

MONOSACCHARIDES

Fructose

aka levulose and fruit sugar

sweetest of the sugars

highly soluble and does not readily crystallized

used commercially in sweeteners such as high-fructose corn syrup

occurs naturally in fruits and honey

CARBOHYDRATES

MONOSACCHARIDES

Galactose

Rarely occurs naturally

Produced from lactose during digestion

DISACCHARIDES (double sugar units)Sucrose

aka table sugar or simply “sugar”, cane sugar, beet sugar, and saccharose

found mainly in molasses, maple syrup and maple sugar

prepared commercially from sugar cane and sugar beets

when hydrolyzed by digestive enzymes or acid, it is converted to a mixture of equal parts of glucose and fructose (invert sugar)

CARBOHYDRATESDISACCHARIDESMaltose

aka malt sugar and grain sugar

formed in plants when seeds germinates

formed in human beings during CHO partial digestion

fermentation process alcoholLactose

aka milk sugar

only CHO of animal origin

about 1/6 as sweet as sugar, least sweet sugar

CARBOHYDRATES

COMPLEX CHO / POLYSACCHARIDESGlycogen

aka animal starch, similar to amylopectin but with more branched chains of glucose

major form of stored CHO in human and animal tissues

rapidly synthesized from

glucose in the liver and

muscles where it is stored

CARBOHYDRATES

COMPLEX CHO / POLYSACCHARIDESStarches

storage form of CHO in plants found mostly in grains, legumes, seeds, root crops and tubers

amylose (long straight chain of glucose units) + amylopectin (long branched chain of glu. units)

produce dextrin as intermediate products of during hydrolysis

CARBOHYDRATESCOMPLEX CHO / POLYSACCHARIDESFibers (dietary)

non-starch polysaccharides that are not digested by GI tract bacteria

i.e. cellulose, hemicellulose, pectins, gums and mucilages i.e. lignins, cutins and tannins

PROTEIN (CHON)-polymeric molecules in which the sub-units are amino acids.-AMINO ACIDS: form the structural units of proteins

FUNCTIONS OF CHON As building material for growth and maintenance As enzymes As hormones

PROTEIN (CHON)

FUNCTIONS OF CHON As regulators of fluid balance As transporters of nutrients As antibodies As source of glucose

PROTEIN (CHON)METABOLISM OF PROTEIN Anabolism – involves the incorporation of amino acids in the synthesis of tissue proteins

Catabolism – involves the breakdown of amino acids into their component parts

NITROGEN BALANCE Nitrogen Equilibrium:

N in = N out Positive nitrogen:

N in > N out Negative nitrogen:

N in < N out

PROTEIN (CHON)CHON DIGESTION & ABSORPTION

Mouth and Salivary Glands

Chewing and crushing moistens CHON-rich foods and mix them with saliva to be swallowed.

Stomach

Small intestine and pancreas

l

The Human Growth

PROTEIN (CHON)CLASSIFICATION OF AMINO ACIDS According to DIETARY REQUIREMENT / ESSENTIALITY

1. Essential amino acids (INDISPENSIBLE)

- threonine, valine, tryptophan, isoleucine, leucine, lysine, phenylalanine, methionine, histidine

2. Semi-essential amino acids (CONDITIONALLY INDISPENSIBLE)

- arginine, cysteine, glutamine, glycine, proline,

serine, tyrosine and histidine

3. Non-essential amino acids (DISPENSIBLE)

- alanine, asparagine, aspartic acid, glutamic acid

PROTEIN (CHON)According to

METABOLIC

PATHWAY

1. Glucogenic AA

Alanine, Arginine

Aspargine

Aspartic acid

Cysteine, Glutamine

Glutamic acid

Glycine, Histidine

Methionine

Proline, Serine

Valine

2. Ketogenic AA

Leucine

3. Glucogenic &

Ketogenic AA

Isoleucine, Lysine

Phenylalanine

Threonine, Tryptophan

Tyrosine

PROTEIN (CHON)

CLASSIFICATION OF AMINO ACIDS A. According to CHEMICAL STRUCTURE

1. Simple CHONs – yields only AAs upon complete hydrolysis

- e.g. are albumins, globulins, gliadin, keratin, collagen, elastin, zein, myosin, etc

2. Compound or conjugated CHONs – simple CHONs combined with a non-CHON or prosthetic group, thus facilitating functions that neither constituent could properly perform by itself.

- e.g. are mucoproteins, glycoproteins, nucleoproteins, lipoproteins, phosphoproteins, chromoproteins, flavoproteins and metalloproteins

Con. According to CHEMICAL STRUCTURE (accdg. To chemical structure)

3. Derived CHONs – subs. Resulting from the decomposition of simple and compound proteins by the action of heat and other physical forces or by hydrolytic agents.- peptones, proteoses, and peptides

B. According to CHEMICAL STRUCTURE

1. Simple CHONs – yields only AAs upon complete hydrolysis

- e.g. are albumins, globulins, gliadin, keratin, collagen, elastin, zein, myosin, etc

PROTEIN (CHON)Cont. CLASSIFICATION OF AMINO ACIDS (accdg. To chemical structure)

2. Compound or conjugated CHONs – simple CHONs combined with a non-CHON or prosthetic group, thus facilitating functions that neither constituent could properly perform by itself.

- e.g. are mucoproteins, glycoproteins, nucleoproteins, lipoproteins, phosphoproteins, chromoproteins, flavoproteins and metalloproteins

PROTEIN (CHON)

CLASSIFICATION OF AMINO ACIDS C. According to SHAPE OR PHYSICAL FORM

1. Fibrous proteins – consists of several helical peptide chains twisted together to form a stiff rod- Generally insoluble in body fluids and give strength to tissues- Highly resistant to digestion by proteolytic enzymes- e.g. are structural CHONs like collagen, keratin, myosin, elastin, fibrin

Cont. According to SHAPE OR PHYSICAL FORM

2. Globular proteins – consist of chains of Aas that are coiled and tightly packed together in a spherical or ellipsoidal shape.

- Generally soluble in body fluids- E.g. are casein, albumin, serum albumin, globulins, hemoglobin and insulin

PROTEIN (CHON)

CLASSIFICATION OF AMINO ACIDS D. According to STATE OF DEGRADATION

1. Native CHON – refers to the original structure without any change in the physic-chemical properties.

2. Denatured CHON – Refers to a CHON that has changed its physical, chemical and biological properties characterized by an unfolding of the molecule from the present configuration due to splitting of peptides linkages and crosslinks that connect the peptide chains

PROTEIN (CHON)

CLASSIFICATION OF AMINO ACIDS E. According to AA CONTENT

1. Complete CHON (HBV) – contains all the EAAs in proportions capable of maintaining life and supporting a normal rate of growth when they are the sole source of CHON in the diet.

-All animal CHON except gelatin

2. Partially Complete CHON – contains all the EEAs but a relatively small amount of one or some of the amino acids necessary for growth

-e.g. gliadin (found in wheat and other cereals, that is responsible for triggering the symptoms of Celiac Disease and wheat allergies in sensitive people) and hordein (a gluten protein found in barley)

http://www.wisegeek.com/what-is-celiac-disease.htm

Cont. According to AA CONTENT

3. Totally incomplete CHON (LBV) – lacks one or more of the EAAs and is incapable of replacing or rebuilding new tissues, hence cannot support life or growth when used as the sole source of protien in the diet

- e.g. zein (the major storage protein of corn) and gelatin

PROTEIN (CHON) RECOMMENDED PROTEIN INTAKE

Protein: 10-15% of TER

Adults: 1.1 gm/KDBW

Adolescent: 1.2 gm/KDBW

Children: 1.5 gm/KDBW

Infants: 1.6 gm/KDBW - Dietary CHON usually constitutes 10-15% of the energy value of well-balanced diets and seldom exceeds 20%

PROTEIN (CHON)

HEALTH EFFECTS OF PROTEIN

EXCESS:

Heart disease

Cancer

adult bone loss (osteoporosis)

weight control

kidney diseases

Cont. HEALTH EFFECTS OF PROTEIN

Protein-Energy Malnutrition (deficient):

acute PEM wasting

-caused by recent severe food restriction

chronic PEM stunting

-caused by long-term food deprivation

PROTEIN (CHON)WAYS OF IMPROVING CHON QUALITY

1. Fortification – addition of AA in desirable levels so that food contains more than what originally exists

(e.g. lysine added to bread) 2. Enrichment – to restore what was lost during the milling process by adding an AA according to Food and Drug standards.

(e.g. lysine to Cerelac)

Cont.WAYS OF IMPROVING CHON QUALITY

3. Supplementation – addition to CHON-rich food to regular diet so as to increase total CHON content and improve its standards.

(i.e. milk given in addition to lugao or fruits or vegetables) 4. Complementation – addition of EAA that is lacking in a CHON source.

(spaghetti with meatballs)

WATER

Water serves as the solvent for nutrients and waste product in the body. An appropriate amount of fluids must be present in the body because:

1. Transports nutrients and waste products throughout the body.

URINE - 95% water

BLOOD - 92% water

MUCUS - 90-98% water

WATER2. Helps form the structure of macromolecules.

3. Participates in chemical reaction.

WATER4. Acts as lubricant and cushion.

WATER5. Aids in regulation of body temperature.

Body Water Composition

Newborn’s body at term is about 75 – 80% Average adult male has 60 % of body weight Average adult female contains 50% of body weight

Routes of Water Intake

ORAL

DIETARY

INTRAVENOUS (IV)

Percentage of water in Selected Foods

Water Recommendations (1)

Infants require 1.5L per 1000kcal intake Children (1-18 years): if weight is 10-20 kilos, 1000mL per kg excess of 10; if the weight is more than 20 kg, 1500mL + 20mL per kg in excess of 20kg Adults: need 1L per 1000kcal intake Older person: 1.5L Pregnant women: extra 300mL; lactating (1-6mos) additional 750-1000mL

Water Recommendations (2)

8-10 glasses (8-oz. glass) a day

- regular days, people under normal physiologic conditions, light

to moderate activity 10-12 glasses (8-oz. glasss)

- hot & humid days, pregnant women, people who are sick

with fever, active-heavy activity

Water Balance1. Dehydration – resulting from excessive water loss, accompanied

by loss of electrolytes

2. Over hydration – water intoxication resulting from excessive intake of fluids without an equivalent amount of salt

Signs of Dehydration

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Basic Nut - Intro