‘ACADEMICS COMMITTEE A.Y. 2022-2023 NUTRITION AND DIET COLLEGE OF NURSING STUDENT COUNCIL | REFERENCE No: 2022-212.NTRO2 usar TRANSCRIBED Noval 2024 CONTRIBUTORS: M1 F.Santos. PSN Ta Oh} What are Carbohydrates? ‘A. The Family of Carbohydrates Il. Functions of Carbohydrates ‘A. Recommended Daily Intake IIL Carbohydrate Digestion, Absorption and Utilization ‘A. Condition Related to CHO Metabolism IV. Proteins. ‘A. Functions of Proteins V. Amino Acids ‘A. Classification of Amino Acids Vi. Reni Vil. Factors affecting Protein Requirement Vill, How to Calculate protein Needs ‘A. Ways of Improving Protein Quality Ik. Digestion, Absurptivn, aiid Metabutisns ‘A. Nitrogen Balance X. Problems Related to Protein Intake ‘A. Effects of Imbalance XI. Sources of Proteins il, Fats ‘A. Classification Fats B. Types of Lipoproteins ©. Roles of Cholesterol D. Types of Fatty Acids Xl. Characteristics of Fat XIV. Functions XV. Digestion and Absorption of Fats XVLDietary Requirement ‘A. Health Effects of Deficiency in Fats B. Health Effects of Excess Intake of Fats, XVII. Types of Healthy Fat Food Source ‘A. Fat Alternatives Xvill. Water ‘A. Functions of Water Sources of Water Characteristics of Drinking Water ‘Types of Drinking Water Safety Tips in Drinking Water Problems Associated with Water Signs of Dehydration CARBOHYDRATES ommoomn CUE EE TERT “The body's chief source of energy x Found/prominent almost exclusively in plant kingdom x Organic compounds of carbon, hydrogen and oxygen x Stored in the muscles and liver and can be Converted quickly into body's energy x Most abundant in the diet because: - Widely available, low cost and practical storage Where energy came from 3 From fruits and dairy products such as milk and yogurt 2 Regulates sugar ‘A, Monosaccharide (1 sugar unit) x Simplest form of carbohydrates x They are sweet. require no digestion. and can be absorbed directly into the bloodstream from the small intestine x They include glucose, fructose, and galactose 1. Glucose ~ Dextrose or grape sugar - “Physiologic sugar” Only sugar in the blood ~ End product of CHO digestion - Found naturally in corn syrup and some fruits and vegetables ‘The only sugar in the blood\ 2. Fructose NAVAL, REFERENCE NO: 2022-212-NTRO2 |1 of 11* * 3. ~ Levulose or fruit sugar - Found in honey, fruits (Increased ripeness; Increased fructose) and vegetables ‘Also found in sodas Fru — fruits = commonly found in foods Galactose ~ Occurs mostly as part of lactose - _ Hydrolyzed from lactose B. Disaccharide (2 sugar units) - pairs of single sugars linked together. All types contain glucose as one of their single sugars. ‘aubrey tuouee"pocam) (goss gust) ghee pce) 1, Sucrose ~ table or white sugar ~ usually obtained by refining the juice - from sugar beets or sugarcane = eccurs naturally in many fruits and vegetables ~ glucose + fructose . Lactose ik suger” = found in mammary glands (breast milk) not in plants ~ helps the body absorb calcium - least sweet of all disaccharides = glucose + galactose lactose intolerance - insufficient amount of lactase to metabolize lactose; thus they can't tolerate lactose + breastmilk - recommended until 2 yrs. old 8, Maltose ~ plant sugar consists of two glucose Units (glucose + glucose) ~ used as sweetener, not usually found in the diet - produced when starch breaks down in plants with the aid of enzyme Diastase for energy and start to sprout (ex. grains) and in human beings during carbohydrate digestion. - created during the fermentation process that produces alcohol - found in some infant formulas, malt beverage products, and beer. ok Less sweet C. Polysaccharides = commonly called complex carbohydrates = compounds of many monosaccharides +1. Starch ~ the storage form of glucose in plants = world’s most abundant and cheap form of co - supply energy over a longer period of time. - mostly found in grains & cereals, cooked dried = beans & peas & tubers e.g, potato, camote, yam & cassava) +k more complex and polysaccharide thus its takes. longer time to digest 2. Glyeogon = Storage form of glucose in the body = Approximately one-half day's supply of energy is stored as glycogen in the liver and muscles - When needed for energy, hormone Glucagon in the liver will help convert it into glucose again excess energy stored in the liver and muscles + converted to glucose 3. Fiber - Also called roughage ~ Indigestible because it cannot be broken down by digestive enzymes - Types: soluble and insoluble ok It helps us in our digestion by clearing our system NAVAL REFERENCE NO: 2022-212-NTRO2 | 2 of 11+ Soluble Fibers + Dissolves in water, forms gel & more readily digested by bacteria in the human large intestine + Primary found in fruits, vegetables, oats, barley, & legumes & the grain psyllium + Binds bile acids so that they can be absorbed in the colon leading to excretion + Reduces serum cholesterol + Helps in the delay of blood glucose concentration + _ In foods, it adde a pleasing coneieteney Insoluble Fibers + Don’t dissolve in water, don’t form gels & less readily fermented + Also known as cellulose or roughage + Retain their structure and rough texture even after hours of cooking + Found primarily in outer layer of whole grain (bran) the strings of celery, the hulls of seeds, and the skins of com kernels + Increases fecal bulk & decreases free radicals in the Gl tract. + Optimal intake of FIBER is 20 -35 gram per day D.Others = organic acids & sugar alcohols 4. Sorbitol - sugar substitute for candies, gums, beverages found in fruite and vogetabloo 2, Mannitol - foundin pineapple, olives, asparagus, carrots - added as drying agent in many foods = increases urine production through osmotic effects on blood and urine + can help make more urine and release salt in the body Meee ‘provides energy for energy Protein sparer/ preventing the misappropriation of protein Prevents breakdown of fats Flavors & sweeteners, Bulk provider Regulator of intestinal peristalsis Stored as glycogen x 50-60% of total caloric requirement x Recommended: CHO foods with CHON, vitamins and minerals too (Milk, whole grain and enriched cereals, fruits, dried legumes (Protective foods) x Most people should increase their intake of fiber-rich, whole foods such as whole grains, fruits, and vegetables x Not Recommended: CHO foods w/o CHON, vitamins and minerals (refined sugar, pure starch, soft drinks, candies, cooking oil (Empty Calorie Foods) x Refined white flour, sugars, and fats associated with heart disease should be used in moderation FOOD SOURCES OF CHO. Sugars Cereal grains and their products Root crops and legumes Starchy vegetables Fruits Milk Whole Grain CEC esr s eC Ey erro) ‘Mouth = salivary amylase; grinding - saliva-first digestive juice to act on starchy foods; initiate chemical process x Stomach - Not much carbohydrate digestion x Small intestine - pancreatic amylase; converts starch to dextrins & dextrin to maltose absorption In the cells ~ glucose anabolized to water & C02, release energy, NAVAL REFERENCE NO: 2022-212-NTRO2 | 3 of 11x Hypoglycemia + symptom of DM + controlled by insulin injection low glucose level x Hyperglycemi + increased of glucose level in the blood 2 symptoms of fatigue x Diabetes Mellitus = Type 1:no insulin at all + Can be found in juvenile + Pancreas does not produce insulin ~ Type 2: produced some defective inculin %* can be found in patients who are older and it can be inherited through genetics - Gestational DM: hormone made by the placenta prevents the body from using Insulin effectively; glucose builds up In the blood instead of being absorbed by the cells. te} Goes ‘© Fundamental structural unit/elements of every cell of the body x From GREEK word “proteios” meaning “of first” or primary” x Essential x Body building & repair tissue x Essential fr growl x Provides energy %* Primary source of eneray is carbs, but if carbs and fats are insufficient proteins will compensate for the energy needed (misuse of eneray) + Proteins can provide energy but only in small amounts x Regulator of body processes + Ex. hormones and enzymes for metabolism and digestion 4 It is present in albumin or plasma protein that controls the fluid and electrolyte in our body * Responsible for the development of our antibodies and lymphocyte that protects our body from infection and diseases + It also helps transport other substances through our blood + Most important is that it contains an amino acid which contains the acid and base that neutralizes the pH of our body MES Chemical compounds which make up proteins * Building blocks ofall proteins = Assembled int the body to fom speuific tissue protein Examples: collagen in the connective tissue myosin in muscles and RBC in hemoglobin 1. Essential ~ amino acids not manufactured by the body and are obtained from the food we eat x Examples: histidine, phenylalanine, lysine, threonine, valine, isoleucine, leucine, methionine (antioxidant), tryptophan 2. Semi-essential - can maintaine life processes for adults but not enough for normal growth in children (essential only for children); “semi-indispensable”; “amino acid sparer” x Examples: Arginine 3. Non-essential - amino acids which are synthesized/manufactured by the body so they are not essential in the diet Examples: alanine, asparagine, aspartic acid, cystine (cysteine), glutamic acid, glutamine, glycine, hydroxyiysine, hydroxyproline, proline, serine, tyrosine | tank = 1 gmvkg desirable body weight for normal adult x Based on caloric requirement: ~ 10-15%of total calories consumed in a day (PUGS aa seu ean Oa See x Body size + Larger body size needs more protein NAVAL REFERENCE NO: 2022-212-NTRO2 | 4 of 11Growth Aging + The problem is on their digestion and they only take a few amino acids in which their body will require more protein production Pregnancy & Lactation State of Health + Emotional trauma that can make the body to excrete more nitrogen than the normal value then they need more protein t replace the nitrogen loses in their body Physical activity Adequacy of calories Quality of protein [HOW TO CALCULATE PROTEIN NEEDS 2 Take nute of the age and activity level ities S112 mgneamsscammemnane nee XAZAS. Disormmapnnayantmine bear nsrerspioercrmaartens é Boy 422-202 x08 Fortification (policy) - adding micronutrients to foods to ensure that minimum dietary requirements are met. Ex. sangkap pinoy or iodized salt Enrichment ~ vitamins or minerals have been added to the food ‘Supplementation = vitamins a preparation intended to provide nutrients that may be missing or may not be ‘consumed in sufficient quantity in a person's diet. Complementation = any protein that is incomplete on its own but may become complete when combined with other proteins to provide all of the amino acids necessary for normal metabolism. SES OE EOD gestion = stomach with the ald of HCI to make it more susceptible to the action of enzymes - HCI coverts pepsinogen to the enzyme pepsin. = pepsin begins to break down proteins into ‘smaller polypeptides & some amino acids. - bulk of protein digestion takes place in the small intestine - pancreatic enzymes (trypsin, chymotrypsin, & carboxypeptidase) are responsible for breaking down proteins into simpler substances (tripeptide, dipeptides, & amino acids). - enzymes located on the surface of the intestinal wall (aminopeptidase & dipeptidase) complete the digestive process. On Absorption: = _ takes place in the mucosa of the small intestine through active transport = lestinal cells release aininy aids inlu the bloodstream for transport to the liver - It uses the amino acid that it needs & releases those that aren't needed elsewhere. = It retains amino acids to make liver cells, non-essential amino acids, & plasma protein - It regulates the release of amino acids into the bloodstream and removes excess amino acids from the circulation = _ Itregulates energy metabolism (On Metabolism: - Aconstant two-part process: + Catabolism - proteins are broken down by the body into amino acids. NAVAL REFERENCE NO: 2022-212-NTRO2 | 5 of 11+ Anabolism - amino acids are - This is a continuous conversion needed to maintain overall protein batance within the body. x Index of the amount of CHON utlized by the body & how well body tissues are being maintained. + Nitrogen intake from CHONs must be equal to the nitrogen output in urine & feces + Yung mga pumapasok na protein sa body naten that is not properly used should also be removed equally ‘through our urine. If its not removed ‘then the nitrogen will be converted into urea, 1. Positive Nitrogen Balance - occurs when the body takes in more nitrogen than it exeretes — tissue building x eg. infancy, pregnancy & lactation, childhood and adolescents 2. Negative Nitrogen Balance - occurs when the body takes in lees nitrogen than it excretes = More tissues are broken down than built x e.g. malnutrition, emotional stress, lines, surgery, shock, immobility and severe pain x _onti lang than the needed protein requirement SS in Deficiency (Kwashiorkor develops when there is an inadequate supply or intake of protein e.g, in case of famine, poverty and inadequate food supply - manifestations: accumulation of fat in the liver, edema, painful skin lesions, changes in the pigmentation of skin and hair and muscle wasting. 2k Persun whu is suffering front lis Uefivietey hess a high mortality rate If person survives this deficiency then it could lead to a permanent mental retardation Noma hor ADAM Protein Energy Malnutrition (Marasmus) = resulting from severe malnutrition - afflicts young children and adults who lack ‘both eneray and protein foods as well as vitamins and minerals - appears emaciated but does not have edema, hair is dull and dry, and the skin is thin and wrinkled, more severe ‘common in countries that has a problem with. starvation they do not grow in their potential sizes ag at i | iil in Excess = may contibute to: + heart disease + colon cancer + osteoporosis due to Ca depletion = may put more demands on the liver (which converts nitrogen to urea and the kidneys to excrete excess urea as in the case of ketosis) x Growth retardation Increased susceptibility to infection = antibodies are not regenerating Loss of muscle tissue leading to impairment of body function NAVAL REFERENCE NO: 2022-212-NTRO2 |6 of 11SOURCES OF PROTEINS. x Animals (beet, chicken, pork, veal, carabeet, glandular organs, sausages) x Fish, shelfish, crab, shrimp, lobster x Plants (legumes, nuts, string beans, mongo, soybean, sesame sead, garbanzos, green beans, cereals) x Eggs, cheese, whole milk & other milk Products Ae =e ‘more concentrated source of energy than CH * 2g. keto diet x Like carbohydrates, a fat molecule has carbon, hydrogen, and oxygen x Over-all chemical group name: Lipids. x Greasy substances that are not soluble in water x Soluble in some solvents such as ether, benzene, and chloroform ¢ On the basis of chemical composition Simple ‘Compound = phospholipids. - glycolipids = lipoproteins: Very Low Density Lipoprotein, Low Density Lipoprotein, High Density Lipoprotein, Chylomicrons Derived! - sterols - cholesterol * e.g, butter, skimmed milk) key factor to heart disease - fatty acids - saturated, monounsaturated, polyunsaturated, trans-fatty acids On the basis of requirement Essential fatty acids ~ are essential to be taken in our diet because they cannot be synthesized in our body. Ex. Linoleic (omega-6), linolenic (omega-3—salmon) and arachidonic acids. Non-essential fatty acids = are those which can be synthesized by the body and which need not be supplied through the diet. Ex. Palmitic acid, oleic acid and butyric acid On the basis of sources Visible fats - Are purchased and used as fats, such as butter, margarine, lard, and cooking olls, x Invisible fats = are those found in other foods, such as meats, cream, whole milk, cheese, egg yolk, fried foods, pastries, avocados, and nuts. % It is offen the invisible fats that can make it difficult for clients on limited-fat diets to regulate their fat intake. ‘= _Onthe basie of CHEMICAL COMPOSITION 1. Simple Lipids = esters of fatty acids and glycerol which are by products of digested dietary fats - also called as neutral fats or triglycerides = make up 98-99% of food and body fats (eq) fats and oils, - stored in fat cells (if not used) and released for energy between meals * Eating more calories than one can bum, particularly from high-carbohydrate foods, may ‘cause high triglycerides. + High triglycerides may contribute to hardening of the arteries or thickening of the artery walls (arteriosclerosis) 2, Compound Lipids ~ simple lipids + other organic compounds ‘a. Phospholipids + has the unique ability to dissolve in both water and fat = holpe move -—_—_nutriente, hormones, and other substances in and out of the cells. + Ex. Lecithin 4 Lecithin is found in both plant and animal foods and is synthesized in the liver. A natural ‘emulsifier that helps transport fat in the bloodstream. It is used commercially to make food products smooth, b. Glycolipids * contains CHO in combination with fatty acids and glycerol + eg. Cerebroside. = Have important roles in providing energy and serve as markers for cellular recognition. c. Lipoproteins NAVAL REFERENCE NO: 2022-212-NTRO2| 7 of 11+ contains cholesterol + triglycerides + are not able to easily circulate in the bloodstream, + they are often carried by proteins + types: Very Low-Density Lipoprotein (VLDL), High Density Lipoprotein (HDL), Low Density Lipoprotein (LDL), Chylomicrons x Essential Very Low-Density Lipoprotein (VLDL) conciet of main triglycerides, come cholesterol molecules, and less protein is less dense than most lipoproteins because of its high lipid composition. - is made in the liver and is responsible for delivering triglycerides to cells in the body, which is needed for cellular processes. * Low-Density Lipoproteins (LDL) consists of more cholesterol than triglycerides and protein, density is greater than VLDL. - is responsible for carying cholesterol to cells that need it - Elevated levels are associated with an increased risk of CVD and Atherosclerosis. - Also known as the “bad” cholesterol. - Ex. butter, margarine ~ low low- napupunta sa hell (bad) x High-Density Lipoprotein (HDL) Coneicte of loce cholesterol and more protein, making these lipoproteins the densest. - HDL is made in the liver and in the intestines, - Responsible for carrying cholesterol from cells back to the liver. - Considered the “good” cholesterol. = Ex.olive oll, avocado, and fish fats - _ high high- napupunta sa heaven (good) x Chylomicrons = The least dense out of all of the lipoproteins. - Primarily made up of triglycerides and a ‘small amount of protein = Responsible for transporting lipids from the intestinal tract to cells in the body. 8. Derived Lipids substances liberated during hydrolysis of simple and compound lipids which still retain the properties of lipids. a. Sterol (Cholesterol) + a sterol, a fat-llke substance in animal foods and body cells + abundant in egg yolk, fatty meats, shellfish, butter, cream, cheese, whole milk, and organ meats (liver, kidneys, brains, sweet breads + contributing factor in heart disease and atherosclerosis + Recommended intake: levels should not exceed 200 mg/dL of blood. ». Fatty Acids are the building blocks of fat + During digestion, body breaks down fats into fatty acids, which can then be absorbed into the blood. + functions in the body as energy storage. If glucose isn't available for energy, the body uses fatty acids to fuel the cells instead. + Types are: Saturated fatty acids, Monounsaturated fatty acid, Polyunsaturated fatty acid and ‘Trans Fatty Acids Ulty vehicle for fat soluble vitamins Holpe in the omuleification of diotary fat Insulates the nerve and the brain tissues, Waterproofs the skin For the development of adrenal & sex hormone Essential for the synthesis of bile and vitamin D Supports cell growth Saturated Fatty Acids heavier, more dense, solid Examples: of animal origin are meat, poultry, egg yolks, whole milk & whole milk cheeses, cream, ice cream, butter. Chocolate, coconut, palm oil, and palm kernel oils also contain substantial amounts of saturated fatty acids Recommendation: no more than 109% of total dally calories Monounsaturated fatty acid (MUFA) NAVAL REFERENCE NO: 2022-212-NTRO2 | 8 of 11- Recommended for cooking - Examples: olive oil, peanut oll, canola oil, avocados, and cashew nuts - Lowers ‘the amount of low-density lipoprotein (LDL) or “bad cholesterot” - Have no effect on high-density lipoproteins (HDLs) or “good cholesterol” = Recommended intake: 20% of total daily calories x Polyunsaturated Fatty Acid (PUFA) x Tra Gees Hat Rat = Has two major fatty acids based on carbon atom bonde: a. Omega-3 Fatty Acids + help lower the risk of heart disease + found in fish oils ». Omoga-6 Fatty Acids (Linoleic aca) has a cholesterol-lowering effect + The use of supplements of either of these fatty acids is not recommended. + Examples: cooking oils made from sunflower, safflower, or sesame seeds or ‘om’ cor or soybeans; soft margarines whose major ingredient is liquid vegetable oil; and fish. + Foods containing high proportions of Polyunsaturated fats are usually soft or oily + Recommended Intake: Not exceed 10% of total daily calories ns-fatty Acids (TFAs) Hae form of fat found! in hydrogenated fate ~ has longer shel-ife - Required to be listed on the food label. - Raise LDLs but decrease HDLs - Gan increase risk of heart disease, stroke and Type Il diabetes due to insulin resistance - Dietary sources: margarine, cake, cookies, doughnuts, chips, orackers, meat & dairy products, peanut butter (hydrogenated), shortening rdness Emulsification Saponification incidity Reacts to excessive heating Greasy fee! Odoriess, tasteless, colorless x Floats with water ma 5 Concentrated source of energy ~ yields 9 kcal/g Carries fat soluble vitamins ADEK Provides essential fatty acids Help the body use protein & carbohydrate more efficiently Component of cell structure particularly in the brain & nervous system. x The fat stored in body tissues provides energy when. one cannot eat, as may occur during some illness and after abdominal surgery. x Deposits of fats in the body serve to support & cushion vital organ & to provide insulation. DIGESTION AND ABSORPTION OF FATS. Organ, Chzyme Activity Mouth None Mechanical ‘Stomach Mechanical separation of fats as protein and starch digested out Tributyria (butter fat) to fatty acids and alycerols No major enzyme ‘Small amount of gasttic lipase, ‘ributyrinase ‘Small Intestines Tricerides to diglyceride and monoglycerides in turn then fatty acids and alycerols Pancreatic Lipase DEG commended Fat Intake ‘30% of total caloric intake / day American Heart Association’s newest recommendation is to consume less or no more than 7% of saturated fats, 10% polyunsaturated, fats, and 20% monounsaturated fats. dry scaly skin liver abnormalities poor wound healing growth failure in infants NAVAL REFERENCE NO: 2022-212-NTRO2 | 9 of 11x impaired vision & hearing Lack of Linoleic Acid may lead to: x skin rash x Dermatitis x hairloss + Lack of alpha-linolenic acid results in adverse clinical symptoms, including neurological abnormalities & poor growth. x Diet very high in PUFA can lead to some cancers. Rick for heart disease, atherosclorosie, and etroke, x Risk for obesity Monounsaturated fat - Olive oil, peanut oil, canola ait avocados, ruts and sod Polyunsaturated fat -Vegetable oils (such as safflower, com, sunflower, soy and cottonseed cils), Omega-8 fatty acids - Fatty, cold-water fish (such ‘as salmon, mackerel and herring), flaxseeds, flax oil x Olestra - a fat alternative made from sugar and fatty acids. - approved by FDA for use only in snack foods {potato chips, tortilla chips & crackers) ~ inhibits the absorption of some vitamins and thor nutrionte therefore fat colublo vitamine A, D, E, and K have been added to foods containing olestra. = can cause cramps and diarthea - products manufactured with olestra should be used in moderation ‘Simplesse = Made from either egg white or milk protein and contains 1.3 kcal/g. - can be used only in cold foods such as ice cream - not available for home use g 2 3 - carbohydrate-based and derived from oat fiber - heat-stable and can be used in baking but not in frying - it provides calories, but significantly less fat +k concer among nutritionists is that they will be Used in place of nutritious food that, in addition to fal, also provides vitamins, minerals, proteins, and carbohydrates. Ta We ‘An inorganic molecule consisting of 2 atoms of hydrogen bonded with 1 atom of oxygen (H20) Major component of blood plasma. Paorfoct medium for body processes. component of all body cells Important for the maintenance of ite. Constitutes 50-60% of normal adult body weight. = %higher in males than females ~ water content of muscle tissue is higher than that of fat tissue. - _ %is highest in newborns (75%) and decreases with age. x As a by-product when carbohydrates, fats, and proteins are metabolized 3k A person's can live 13 ~35 days with water. Water is universal solvent. Serves as a catalyst in many biological reactions especially involving digestion and aids in absorption, transportation circulation and elimination x Necessary for hydrolysis of nutrients in the cells, making it essential for metabolism. x Ite a vital eomponont of ticeuice, muscles, glycogen etc. and is vital for growth, x Acts as a lubricant of the joints and the viscera in the abdominal cavity x Cools the body through perspiration. Water component is supplied fro 1. Preformed water from beverages or liquids containing water 2. Pre-formed water in foods that are eaten e.g. in fruits, vegetables, soups, milk, and gelatin desserts 3. Metabolic water or “water of oxidation” - product of cell oxidation Best source of water is drinking water. + Beverages of all types are the second-best source. NAVAL REFERENCE NO: 2022-212-NTRO2 | 10 of 11x Free form pathogenic microorganisms and thelr harmful products: Non-corrosive Free from toxic materials like heavy metals and radioactive materials Colorless, clear, and good tasting Odorless (no gas with obnoxious or undesirable ‘smell (ike hydrogen sulfide) Tap Purified Sparkling farefully read a bottle’s label and understand what type you are purchasing. Is it distilled, purified, mineral? Identity the source of water. x Look for certification. x Sheff life of bottled water is approximately 2 years provided the seal is intact and the commodity is kept in a cool, dry place. x 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. x Put drinking water inside the refrigerator (if available) to slow down the multiplication of harmful microorganisms. 90:99 | Now a milk rawr, watermaon ean, age, len pina boc, Langhang laven(bred) examen rweet pesto csextboied teria an 2a eaves tee Anas 70:79 | Sep ono corn poe, svosia tage Geos i, eaport festa) “= 3059 | Ground bes tg Ka ese Keene pa, pana a fetta) a9 | im peat iad shea aed) aa 3029 Reppere ge, kD T5—] ncers, cee retest sel ea DATE REST So Over Hydration or Water Intoxication x can occur when people drink much more water than their body needs (ex. athletes) x can also be due to a psychiatric disorder called psychogenic polydipsia x results when water intake is increased without the corresponding increase Na intake (ex. travellers and construction worker) x symptoms: muscle cramps, weakness, or drop in blood pressure first aid measure: provide Na in very ‘small amount with the intake of solids. Dehydration x Occurs when you use or lose more fluid than you take in x Your body doesn't have enough water and fluids to carry out ito normal functions. x Electrolytes are also lost with the water in this - critical in infants and young children. = fatal if the loss is from 20%-28% of total body water = serious if the loss is about 10% of the total body water Ms Nodes + Tit + Repiiteatvaie—] » Murder + Fatigue + Low ood pressure | + Poor bod daaton + Pood in + Wosines ad lack ot | + Ineeased weakness + Drymout andvoat | energy + aligiey ncn | “+ Hihy concentrated | + atyeaion is une, but tow in| compete won exo | volun Isclar NAVAL REFERENCE NO: 2022-212-NTRO2| 11 of 11