Foods and Nutrition 1021 Chapter Notes - Chapter 8: Kidney Disease, Soy Milk, Hemoglobin

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

F & n week 1, term 2. Water makes up 60% of a person"s body weight. Water has many functions in the body: Transport vehicle: brings nutrients to the cells. Cleansing agent: carries wastes products away from cells. Serves as a solvent: for minerals, vitamins, aa, glucose, etc. Water is incompressible, which means that the molecules are not crowded. Acts as lubricant & cushion for joints. Lubricates digestive & respiratory tracts & mucus linings. Protects spinal cord & fetus from shock. Keeps optimal pressure on eye retina & lens. Intake (liquids, foods, metabolic water) - regulated by the brain. Excretion (sweat, urine, breath, feces) regulated by the brain and kidneys. Dehydration: lack of sufficient water in body. Signs: thirst, weakness, headache, exhaustion, delirium, and can end in death (check table 8. 1 p 275 of text) Note: if you are thirsty, you are already dehydrated. Water intoxication water content too high from excessive ingestion of plain water.