Water

Water
 An inorganic molecule consisting of two atoms of hydrogen bonded with one
atom of oxygen.
 Solid below 0 °C at a pressure of 1 atmosphere and vaporizes above 100 °C
 Perfect medium for body processes because it enables chemical reactions to
occur.
 Life cannot exist without water
 Constitute about 60-70% of the total body weight so that a deprivation of water
by as much as 10% will already result in illness and a 20% loss of body water
may cause death.
 It is next to water in importance for the maintenance of life.
 Water found in the body totals 45 liters in normal adult. 2/3 (30L) is found inside
or w/in the cell. 1/3 (15L) is found outside the cell.

Functions of Water:
1. Water is universal solvent.
2. Many chemical reactions require water. It serves as a catalyst in many biological
reactions especially involving digestion and aids in absorption and transport of
nutrients, elimination of body wastes thru urination (micturition), sweating and
fecal elimination, as well as in blood circulation.
3. Helps in the maintenance of acid-base balance.
4. It is a vital component of tissues, muscles, glycogen etc. and is vital for growth.
5. Acts as a lubricant of the joints and the viscera in the abdominal cavity. It also
provides moisture to the skin, mouth and nasal lining.
6. It is also a regulator of body temperature through its ability to conduct heat.
7. It can also serve as a shock absorber inside the eyes, spinal cord and amniotic
sac surrounding the fetus.

Water component is supplied from three sources:

1. As pre-formed water as such, and from beverages or liquids containing water
2. As pre-formed water in foods that are eaten.
3. As a product of cell oxidation when nutrients are burned in the body for energy
(termed metabolic water or “water of oxidation”)

Water Intake
The amount of water needed by the body may be met by a direct intake of water
ingested as such or from water bound with foods and from metabolic water, which is a
result of oxidation of food stuffs in the body. Water produced as an end product of
metabolism amounts approximately 14 gm/100cal.

*For example, 100gm of fat, CHO, and CHON when oxidized will yield 107ml,
60ml, and 41 ml of water respectively.

Recommended Water Intake for Individuals

DAILY WATER ADEQUATE INTAKE
AGE RANGE Amount form beverages,
Total Water*
including drinking water
Infants
0 – 6 months 3 cups (0.7L)**
7 – 12 months 3.5 cups (0.8L)***
Children
1 – 3 years 5.5 cups (1.3L) 4 cups (0.9L)
4 – 8 years 7.5 cups (1.7L) 5 cups (1.2L)
Adolescents, 9 – 13 years
Males 10.5 cups (2.4L) 8 cups (1.8L)
Females 9 cups (2.1L) 7 cups (1.6L)
Adults, 14 – 18 years
Males 14 cups (3.3L) 11 cups (2.6L)
Females 10 cups (2.1L) 8 cups (1.8L)
Adults, 19 – 70+ years
Males 16 cups (3.7L) 13 cups (3L)
Females 11.5 cups (2.7L) 9 cups (2.2L)
*”Total water” includes fluid from all food and beverages consumed. Rounded up to the nearest ½ c.

**assumed to be form human milk.

***assumed to be from human milk and complementary foods and beverages.

Source: Institute of Medicine of the National Academies of Sciences 2004.

Water Output
Water leaves the body through several channels such as through the skin,
insensible perspiration, lungs as water vapor in the expired air, the GIT as feces, and
kidneys are urine. Water may also be lost together with electrolytes through tears,
stomach suction, breathing, vomiting, bleeding, perspiration, drainage from burns, and
discharges from ulcer, skin diseases and injured or burned areas.

*Almost all foods contain water but the best dietary source is water itself and
other beverages. Most fruits and vegetables contain up to 90% water. Many meats and
cheeses contain at least 50% water. Apart from those coming from foods, water is also
made available in the body as an end product of the metabolism of CHON, fats and
CHO, This end product is referred to as metabolic water. In the metabolism to carbon
dioxide and water, 100g of fats produce 107g of water; 100g of CHO gives 55g of water,
and 100g CHON produce 41g of water (RENI, 2002)

Water Balance: Intake and Output in the Body

Intake Output
Drinks 950-1200 ml Kidney (Urine) 950-1400 ml
Water in food 700-1000 ml Stool (Water in feces) 100 ml
Water of oxidation 200-300 ml Perspiration 500-700 ml
ml Lungs (expired air) 300 ml
Total 1850-2500 ml 1850-2500 ml

Water Percentage in the Body

In an adult male, 55% - 65% of the total body weight (TBW) is water while in an
adult female, the percentage of water in their body is 50% - 55%.

Total body water is divided into two major components: the extracellular fluid
(ECF) which is the total body water outside the cells and the intracellular fluid (ICF), or
the total body water inside the cells.

The ECF makes up about 20% of the total body weight [5% in the plasma that
includes the total fluid within the heart and all blood vessels and 15% is distributed in
the dense tissues such as bones, surrounding cells, and in various tissue secretions].

On the other hand, the ICF makes up about 45% of the total body weight.

Percentage of Water in Selected Foods

(Base on FCT FNRI-DOST, 1989)

% Water Food Items

100 Water
90-99 Non-fat milk, strawberries, watermelon, lettuce, cabbage,
celery, spinach, broccoli, kangkong leaves(boiled), cucumber,
sweet potato leaves(boiled), tomato, mango
80-89 Fruit juice, yogurt, apples, grapes, oranges, carrots, kangkong
leaves(raw), togue, kalabasa fruit
70-79 Shrimp, banana, corn, potato, avocado, cottage cheese, atis,
chico
60-69 Pasta, legumes, salmon, ice cream, chicken breast, boiled rice,
lea pork (boiled)
50-59 Ground beef, hotdogs, feta cheese, kesongputi,
tinapangbangus, tuyo(tawilis)
40-49 Pizza, peanut (boiled), soybean (boiled), suman
30-39 Cheddar cheese, breads
20-29 Pepperoni sausage, cakes, biscuits
10-19 Butter, margarine, raisins, dried dilis
1-09 Crackers, cereals, pretzels, taco shells, peanut butter, munggo
(green,raw)
0 Oils

Abnormalities Associated with Excess & Deficiency of Water:

1. Over hydration or water intoxication – when large amounts of water are lost in the
body usually caused by high environmental temperature, sodium is also lost

This phenomenon causes the brain to signal a need for increases water. If the
water intake is increased w/o the corresponding increases in the intake of Na, water
intoxication results. Workers exposed to high environment temp. and travelers to
tropical countries not accustomed to heat may become victims of this condition and
experience muscle cramps, weakness, or drop in blood pressure. This is relieved by
providing Na in very small amount w/ the intake of solids.

This may also arise if too much fluid is given intravenously. If the intake of water
exceeds the maximum rate of urine flow, the cells and the tissues become water-logged
and diluted. This may cause anorexia, vomiting, and if it occurs in the brain may result
in convulsion, coma, and even death.

2. Dehydration – the condition would be serious if the loss is about 10% of the total
body water and fatal if the loss is from 20%-22%, but according to Claudio, et al.,
(2011), 20 - 28% of water loss is fatal. This is especially critical in infants and young
children. Electrolytes are also lost with the water in this condition, and the skin becomes
loose and inelastic.

Signs of Dehydration (Jamorabo-Ruiz, Claudio and Diamonon, 2011)

Mild Moderate Severe
 Thirst  Rapid heart rate  Muscle spasm
 Headache  Dizziness  Swollen tongue
 Fatigue  Low blood pressure  Poor blood circulation
 Flushed skin  Weakness and lack of  Increased weakness
 Dry mouth and throat energy  Failing kidney function
 Highly concentrated  Dehydration is
urine, but low in volume complete when urine is
clear

Example: Fluid Requirement based on Caloric Expenditure

(Holliday-Segar method RENI,2000)

Weight in Kg Daily Requirement

3 – 10 100 ml/kg
10-20 1,000ml = 50ml/kg for each kg in excess of
> 20 10
1,000ml = 20ml/kg for each kg in excess of
20

Characteristics of Potable Water

1. Free form pathogenic microorganisms and their harmful products
2. Non-corrosive
3. Free from toxic materials like heavy metals and radioactive materials
4. Colorless, clear and good-tasting
5. Odorless (no gas with obnoxious or undesirable smell (like hydrogen sulfide)

Tips to safety drinking water (Vitug, 1999 DOH)

1. Carefully read a bottle’s label and understand what type you are purchasing. Is it
distilled, purified, mineral? Identify the source of water.
2. Look for certification.
3. Shelf life of bottled water is approximately 2 years provided the seal is intact and
the commodity is kept in a cool, dry place.
4. If tap water is used, let tap water run for about 3 minutes before collecting for
drinking purposes. Boil tap water for at least 5 minutes. Be sure to pour collected
water in sterilized containers.
5. Put drinking water inside the refrigerator (if available) to slow down the
multiplication of harmful microorganisms.