Nutrients are essential compounds that provide the building blocks, energy, and materials needed for the normal functioning of the human body. They include carbohydrates, proteins, fats, vitamins, minerals, and water. Nutrients must be obtained through food as most organisms cannot synthesize them and are dependent on other organisms such as plants for their nutritional needs.
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
Food Chemistry is the study of chemical processes and interactions of all biological and non- biological components of foods.
It covers the basic composition, structure and properties of foods and the chemistry changes occurring during processing and utilization.
It also covers the chemistry of water, carbohydrates, proteins, lipids, vitamins, minerals and enzymes
fb.com/careeratfoodscience
Basic Nutrition gives an overview of the classification of nutrients and the deficiency diseases one can develop if unable to take a balanced diet.
The knowledge can be used to promote healthy nutritional practices in the community and participate in prevention of nutrition related illnesses in adults, children, adolescents, the sick and the , elderly
Since food is both important for physical and mental well being, the importance of food in life is huge. Proper nutrition means that you get all the essential nutrients required for healthy functioning of the body through your diet. ... These nutrients include vitamins and minerals, fats, carbohydrates, and proteins.
this presentation will give you basic understanding about Nutrition , Wellness, Diet, and supplements. this slides are important for trainers of MLM & Direct selling companies, for first hand basic understanding of Nutrition & Wellness this is a good presentation
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
Factory Supply Best Quality Pmk Oil CAS 28578–16–7 PMK Powder in Stockrebeccabio
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Anti ulcer drugs and their Advance pharmacology ||
Anti-ulcer drugs are medications used to prevent and treat ulcers in the stomach and upper part of the small intestine (duodenal ulcers). These ulcers are often caused by an imbalance between stomach acid and the mucosal lining, which protects the stomach lining.
||Scope: Overview of various classes of anti-ulcer drugs, their mechanisms of action, indications, side effects, and clinical considerations.
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Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...
Minerals1
1. What is a Nutrient…?
- Nutrients are the essentials for the normal functioning of the
human body
Includes:
• Carbohydrates
• Proteins
• Fats and Lipids
• Vitamins
• Minerals
• Water
2. Facts about Nutrients
• So-called nonessential nutrients are those that can be
synthesized by the cell if they are absent from the food
• Essential nutrients cannot be synthesized within the cell
and must be present in the food
• In some animals, microorganisms living in the gut may
synthesize essential nutrients, which are then released into
the bloodstream
• In most living organisms, nutrients provide not only the
energy necessary for certain vital processes but also the
various materials from which all structural and functional
components can be assembled
3. • The organic nutrients are the necessary building
blocks of various cell components that certain
organisms cannot synthesize and therefore must
obtain preformed.
• These compounds include carbohydrates, protein,
and lipids.
• Other organic nutrients include the vitamins, which
are required in small amounts, because of either
the catalytic role or the regulatory role they play in
metabolism.
4. Nutrition in Animals
• Simple observation reveals that the animal kingdom is dependent on plants
for food.
• Even meat-eating, or carnivorous, animals such as the lion feed on grazing
animals and thus are indirectly dependent on the plant kingdom for their
survival.
• Omnivores are miscellaneous species whose teeth and digestive systems seem
designed to eat a relatively concentrated diet, since they have no large sac
or chamber for the fermentation of fibrous material
• Carnivores necessarily form only a small portion of the animal kingdom,
because each animal must eat a great many other animals of equivalent
size in order to maintain itself over a lifetime.
• As an evolutionary response to this problem, many leaf eaters, or
herbivores, have developed a pouch at the anterior end of the stomach,
called the rumen, that provides a space for the bacterial fermentation of
ingested leaves.
6. Functions
• Primary source of
energy
• Used in lieu of proteins
and other energy
sources
• Dietary fiber-
(essential, non-
digestable
carbohydrates)
• Calories per Gram: 4
Calories
• Ideal Percentage of
Calories from Carbs:
55%
7. Simple vs Complex Carbs
• Simple Carbohydrates:
– made of one or two sugar molecules
– fast burning
– digested quickly; provide immediate bursts of
energy
• EX: table sugar, honey, soft drinks
• Complex Carbs:
– many sugar molecules chemically bound
together
– slow burning
– digested slowly; provide long lasting, stable
energy
• EX: oatmeal, whole grain bread, cheerios
8. Glycemic Index
• Measure of how
much a carb raises
blood sugar levels
• Higher Glycemic
Index: Pure glucose
(100)
• Lower GI: Kidney
beans (<55)
• Generally, more
nutrient dense
foods are lower on
the GI scale while
empty calorie foods
are higher up
9. Glycemic Index (cont.)
• More nutrient dense
foods are lower on the
GI scale while empty
calorie foods are higher
up
• Higher GI foods are
useful in situations
when one needs instant
calories and energy
(hypoglycemia, insulin
overdoses)
10. Simple Sugars
• Consuming simple sugars
can overexert the pancreas
and lead to Type 2 diabetes
• Sugars burn fast and force
the body to overproduce
insulin or store it as fat
• Foods high in simple sugars
are often empty calories
11. Diabetes Statistics
• People who eat food with a
higher glycemic index are at a
higher risk of type 2 diabetes
– http://www.truestarhealth.com/N
otes/1202003.html#Diet-Options
• Participants on a high fiber diet
had 10% glucose levels than the
standard
– http://www.truestarhealth.com/N
otes/1202003.html#Diet-Options
15. The Controversy Between Saturated
Fat and Heart Diseases
• For the past 5 (maybe even more) decades, mankind
has been told, and has believed, that there was a link
between saturated fat and heart disease.
• In the past 6 months-a year, scientists have released
the theory that there really isn’t any relationship
between saturated fat and heart disease.
• Now in days, there is a controversy between who is
right, and who is wrong.
• Evidence has shown that there are other places on this
planet, whose main part of their diet is saturated fat
based food, and yet they don’t have that many heart
disease epidemics.
16. The Controversy Between Saturated
Fat and Heart Diseases
http://www.cuisinevegan.com/wp-
content/uploads/2010/07/clogged-
heart.jpg
http://scepticalnutritionist.com.au/w
p-content/uploads/2012/04/seven-
countries-study.jpg
17. 2 Main Fats
(Saturated &
Unsaturated)
Unsaturated Unsaturated & Saturated Saturated
•One or more double •Triglyceride •No double bonds with
bonds with carbon •Este Linkage carbon.
•Liquid at room temp •High caloric, energy •Solid at room temp
•Increases HDLs content •Increases LDLs
•Long-lasting shelf-life •Energy storage •Quickly spoiled
•Melting point is low •Melting point is high
•Recommended daily •Recommended daily
consumption is 10% consumption is 30%
18. Unsaturated &
Saturated
Trans fats are made by hydrogenating (or adding
a hydrogen) to vegetable oils, in order to make
them more solid. They are also called
“partially hydrogenated oils”. On top of
increasing LDLs like saturated fats, they also
reduce HDLs, making them more dangerous
than saturated fats.
19. A Video on the
Dangers of Fats
Click Here for
YouTube
video
21. Proteins, What They Are
• Proteins-are biochemical compounds
consisting of one or more polypeptides
typically folded into a globular or fibrous
form, facilitating a biological function.
• So Proteins are an essential thing to live, they
help to keep us alive and well.
22. What Proteins Do For The Body
• Proteins help us maintain a healthy lifestyle.
They keep us healthy and are found in meats.
• Proteins also give you a good source of other
important tings that are needed. They have
sodium's, fats, and Potassium.
23. How Much Protein Do You Need
• Our protein needs depend on our
age, size, and activity level. The standard
method used by nutritionists to estimate our
minimum daily protein requirement is to
multiply the body weight in kilograms by .8, or
weight in pounds by .37.
24. How Do You Get it
• Some of the most healthy ways to incorporate
protein into your daily diet is through the
basic fish, chicken, and meat.
• The most healthiest ways to gain protein in
regular meals is through sushi, eggs, ground
sirloin, red meat, chicken tenderloins, Pork
Chops, edamame,
26. Vitamins
Any of a group of organic compounds that are
essential for normal growth and nutrition
and are required in small quantities in the
diet because they cannot be synthesized by
the body
27. Top 5 Functions of Vitamins
1. Supplies nutrients to our body not given by
the food that we consume
2. Assures good balance of nutrients in our
body; homeostasis
3. Helps extend our age and wellness
4. Increases immune system and bone health
5. Helps memory health
28. Water Soluble VS Fat Soluble
• Water soluble is capable
of dissolving in water
• Fat soluble vitamins
requires fat to be
present in order to be
properly absorbed
– List of Fat soluble
vitamins
• Vitamin A, E, D, K
29. Why Fat soluble vitamins can lead to
excess
• Vitamins that are fat
soluble are stored in
your fat, Because of this
reason there can be an
excess of vitamins
stored in your unused
body fat that will not be
released from the body.
30. Nutrient Deficiency
• Nutrient Deficiency-
Absence or insufficiency
of some factor needed
for normal growth and
development
(www.fao.org)
31. The Complex B Vitamins
• The vitamin B-complex refers to all of
the known essential water-soluble
vitamins except for vitamin C.
• These include thiamine (vitamin B1), riboflavin
(vitamin B2), niacin (vitamin B3), pantothenic acid
(vitamin B5), pyridoxine (vitamin B6), biotin, folic acid
and the cobalamins (vitamin B12).
• (evitamins.com)
32. How many Vitamins should we take a
day?
• Up to age 50, 1,000 milligrams
(mg) a day; thereafter, 1,200
mg. If you don't get at least
three servings of dairy a
day, fill the gap with a
supplement.
• Just because one person takes
a pill and they feel better that
doesn't mean that the pill was
responsible for the effect. So
no its not always the vitamin
that keeps you healthy.
34. What is a Mineral?
Minerals are macroelements. Macroelements are
elements that our bodies need in large amounts.
Some examples of minerals are calcium,
magnesium, sodium, potassium, phosphorus,
chlorine, and sulphur. Minerals are also a trace or
microelements. Microelements are elements that
our body needs in small amounts. Some examples
are iron, zinc, manganese, copper, iodine,
cobalt, nickel, fluorine, vanadium,
chromium, molybdenum, selenium,
tin, and silicon.
35. General Function of Minerals
The two general functions of minerals are
building and regulating. These functions
affect the skeleton and soft tissue. Minerals
help your body’s heartbeat, prevent blood
clots, control your body fluids, nerve
response, and the flow of oxygen from the
lungs to your tissue. Minerals also help your
short term memory.
36. Five Main Functions of
Minerals
• Catalysts for many biological reactions within the
body (function)
• muscle response
• the transmission of messages through the nervous
system
• the production of hormones
• digestion, and the utilization of
nutrients in foods
37. Minerals vs. Vitamins
Both are needed to maintain a healthy body
Vitamins release energy from food, developing red blood cells, blood clotting, maintain
healthy skin/eye/hair
Minerals help in bone and tooth formation, blood coagulation, muscle contraction,
keeping acid-alkaline balance in blood
Minerals are NOT vulnerable to heat, chemicals reactions, sunlight- indestructible
Vitamins ARE vulnerable
Vitamins can be divided into water soluble stored in the body) and fat-soluble (dissolved in
the body’s fat cells and gets stored)
Minerals can be macro minerals (need large amounts by the body) and trace minerals
(only need in small qualities)
What’s a trace mineral?
Any element that is required in minutes quantities or physiological functioning
38. What Foods Have Minerals?
Look for colorful foods! Like deep red or greens!
Fruits and vegetables provide our bodies with
minerals and vitamins
-they are also found in nuts, protein
43. Insoluble vs Soluble
• Soluble fibers attract water and form a gel,
which slows down digestion
– Sources of soluble fiber: oatmeal, oat cereal, lentils,
apples, oranges, pears, oat bran, strawberries, nuts,
flaxseeds, beans, dried peas, blueberries, psyllium,
cucumbers, celery, and carrots
• Insoluble fibers are considered gut-healthy fiber
because they have a laxative effect and add bulk
to the diet, helping prevent constipation
– Sources of insoluble fiber: whole wheat, whole
grains, wheat bran, corn bran, seeds, nuts, barley,
couscous, brown rice, bulgur, zucchini, celery,
broccoli, cabbage, onions, tomatoes, carrots,
cucumbers, green beans, dark leafy vegetables,
raisins, grapes, fruit, and root vegetable skins
44. Stats
• The average American consumes about 15
grams of fiber per day
• A diet high in fiber, particularly breakfast
cereals, can reduce a woman’s risk of
developing coronary heart disease by up to
23%
45. Water
Non-Caloric (0 Cal per gram)
Major Function: Essential to life.
– Regulate body temperature
– Transports Nutrients
– Shock Absorption
Your body is Mostly Water!
(40-60% of body weight)
Sources- Anything in diet counts
Juices, Veggies, Fruit, etc.
(Except Diuretics-things that make you
urininat(caffeine=coffee/pop)
46. How Much Water Do You Need?
There are a LOT of formulas…a lot
are good but the best way to know
you’re hydrated is to check your
urine.
IT SHOULD BE….
CLEAR (Close to water)
AND
COPIOUS (Urinating a lot)
47. Water…..
You can only live for about 3-4 Days with no
Water…
• 75% of Americans are chronically
dehydrated.
• In 37% of Americans, the thirst mechanism
is so weak that it is mistaken for hunger.
• Even MILD dehydration will slow down
one's metabolism as 3%.
• One glass of water will shut down midnight
hunger pangs for almost 100% of the
dieters studied in a University of
Washington study.
• Lack of water, the #1 trigger of daytime
fatigue.
• By the time a person feels thirsty, his or her
body has lost over 1 percent of its total
water amount.