Water Reporting

WATER
PRESENTED BY: GROUP 6

TABLE OF CONTENTS
01 02 03
INTRODUCTION Functions of Fluid & electrolyte
water balance
04 05 06
dehydration Considerations CONCLUSION
for the
healthcare
professional
01
INTRODUCTION
“Water is the driving force of all nature.”
—Leonardo DA vinci
How long could humans last?
Without food? Without WAter?
30 to 45 days. 10 to 14 days.
Water is a component of all
body cells and constitutes
from 50% to 60% of the body
weight of normal adults.
The percentage is higher in males than
females because men usually have more
muscle tissue than women.
FUN FACT!
Why is water harmful for infants?
why water is harmful for infants?
*Babies younger than six months old should never be given water to drink
1. Water content is highest on newborns at 75%, slowly decreasing with age.
2. Risk of water intoxication.
3. Baby kidneys are immature.
4. Too much water causes their bodies to release sodium along with excess
water.
5. Losing sodium can affect brain activity, so early symptoms of water
intoxication can include irritability, drowsiness and other mental changes.
Other symptoms include low body temperature.
Functions of
02 water
Compartments and Importance
Two basic compartments
Intracellular Extracellular *Interstitial

fluid fluid fluid
Water within the cells and Water outside the cells
accounts for 65% of total and accounts for about Fluid between cells.
body fluid. 35% of total body fluid.
Found in intravascular
fluid/bloodstream.
Functions of water
● Component of all body tissues providing structure and
form
● Solvent for nutrients and body wastes and chemical
reactions
● Provides transport for nutrients and wastes via the blood
and lymphatic system
● Essential for hydrolysis and thus metabolism
● Lubricant of joints and in digestion
● Helps regulate body temperature by evaporation of
perspiration
● Serves as a shock absorber
Water sources
❖ Best source of water is water.

❖ Beverages of all type are the second-best source.
❖ A considerable amount is also found in foods, especially
fruits, vegetables, soups, milk, and gelatin desserts.
❖ In addition, energy metabolism produces water.
carbohydrates, fats, and proteins are metabolized, their
end products include carbon dioxide and water.
❖
2
03
Fluid and electrolyte
balance
Fluid and electrolyte balance
This means the water lost by healthy individuals through urination,
feces, perspiration, and the respiratory tract must be replaced in
terms of both volume and electrolyte content.
An illness causing vomiting and diarrhea can result in large losses of

water and electrolytes and must be addressed quickly. Water lost
through urine is known as sensible (noticeable) water loss. Insensible
(unnoticed) water loss is in feces, perspiration, and respiration.
The body must excrete 500 ml of water as urine each day in order to
get rid of the waste products of metabolism.
Water moves through cell walls by osmosis and flows from the side
with the lesser amount of solute to the side with the greater solute
concentration.
The electrolytes sodium, chloride, and potassium are the solutes that
maintain the balance between intracellular and extracellular fluids.
Potassium is the principal electrolyte in intracellular fluid. Sodium

is the principal electrolyte in extracellular fluid. Osmolality is the
measure of particles in a solution.
Factors that lead to fluid imbalances
Factors that lead to fluid imbalances
04
dehydration
Reminder: drink water!
dehydration
When the amount of water in the body is inadequate, dehydration
can occur. It can be caused by inadequate intake or abnormal
loss.
Can occur from: 1) severe diarrhea, 2) vomiting, 3) hemorrhage,
4) burns, 5) diabetes mellitus, 6) excessive perspiration, 7)
excessive urination, and 8) diuretics.
Symptoms: low blood pressure, thirst, dry skin, fever, and mental
disorientation.
dehydration
Four stages of heat illness:
(1) Heat fatigue, which causes thirst, feelings of weakness, or
fatigue.
(2) Heat cramp, due to the loss of sodium and potassium, which
causes leg cramps and thirst.
(3) Heat exhaustion, which causes thirst, dizziness, nausea,
headache, and profuse sweating.
(4) Heat stroke, which involves fever and could produce brain and
kidney damage.
dehydration
05
Considerations for the
healthcare
professional
considerations
it is helpful when the dietitian can discuss realistic ways of
planning menus for them and with them.
These menus should be based, of course, on good nutrition,

but they also must be based on the client’s normal habits
and desires as much as is possible.
The high-salt and high-liquid foods should be pointed out

and alternative foods presented in a positive manner.
06
conclusion
Thank you
for
listening!

Water Reporting

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WATER

PRESENTED BY: GROUP 6

Without food? Without WAter?

Intracellular Extracellular *Interstitial

❖ Best source of water is water.

An illness causing vomiting and diarrhea can result in large losses of

Potassium is the principal electrolyte in intracellular ﬂuid. Sodium

These menus should be based, of course, on good nutrition,

The high-salt and high-liquid foods should be pointed out

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