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Chapter 8 Outline

I. What Are Fluids and What Are Their Functions?

A. A fluid is characterized by its ability to move freely and changeably, adapting to the shape of any container that holds it.

B. Body fluid is the liquid portion of cells and tissues.

1. Between 50 and 70 percent of a healthy adult’s body weight is water.

a. Two-thirds of our body fluid is within cells.

b. One-third of our body fluid is outside of cells.

i. Tissue fluid flows between the cells.

ii. Plasma is the fluid portion of blood.

C. Body fluids serve many critical functions.

1. Fluids dissolve and transport substances.

2. Fluids account for blood volume.

3. Fluids help maintain body temperature.

4. Fluids protect and lubricate body tissues.

II. How Does Our Body Maintain Fluid Balance?

A. Our thirst mechanism prompts us to drink fluids.

1. The thirst mechanism in the hypothalamus prompts thirst.

a. Increased salt concentration causes thirst.

b. Decrease in blood volume or blood pressure causes thirst.

c. Dryness in the tissues of the mouth and throat causes thirst.

B. We gain fluids through intake and metabolism.

1. The three primary sources of fluid are beverages, foods, and the production of metabolic water.

C. We lose fluids through urine and feces, sweat, evaporation, and exhalation.

1. Kidneys help to maintain fluid balance.

a. We excrete most of our water through the kidneys as urine.

b. We excrete a small amount of water through our feces.

2. Water is lost from the skin in the form of sweat and from the lungs during breathing.

3. Consumption of diuretics results in fluid loss.

D. Fluid imbalance can be deadly.

1. Dehydration results when too little fluid is consumed to replace fluid loss.

2. Heat stroke occurs when the body cannot sweat enough to maintain body temperature.

3. Water intoxication is a rare occurrence and can result in hyponatremia.

III. How Much Fluid Do We Need–And What Kinds?

A. Adult males require approximately 3,000 ml of fluids daily and adult females approximately 2,200 ml. Additional water comes from consumed foods.

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Chapter 8Fluid Balance, Water, and Alcohol

B. Public tap water is safe to drink.

C. All beverages are not created equal.

1. Milk and milk substitutes can have varying amounts of nutrients.

2. Hot beverages containing caffeine can be safe when consumed in moderation.

3. Energy drinks can increase blood pressure and heart rate and have been linked to other health problems.

4. Beverages with added sugars provide many extra Calories to the diet.

5. Designer waters can add extra calories without providing any significant benefit to health.

6. Sports beverages can provide electrolytes and carbohydrate as well as fluid. Current studies suggest that consumption of coconut water is no better an enhancement for de-hydration than other sports drinks.

IV. How Much Alcohol Is Safe to Drink?

A. Alcohol is the name for a beverage made from fermented fruits, vegetables, and grains.

B. Alcohol consumption is described as drinks per day.

1. Alcohol contains 7 kcal per gram.

2. A serving or drink contains 1/2 fluid ounce of alcohol.

3. Moderate drinking is one drink daily for females and two for men.

4. Specific groups of individuals should not consume alcohol at all.

5. Fewer than half of American adults regularly consume alcohol, but about 40 percent of Americans are lifetime or current abstainers.

C. Alcohol absorption rates vary.

1. Food delays absorption.

2. Carbonated alcoholic beverages are absorbed faster.

3. Women absorb a higher percent of alcohol consumed.

4. The liver breaks down alcohol at the rate of about one drink per hour.

D. Moderate alcohol consumption has health benefits and risks.

1. Reduced risk of cardiovascular disease.

2. Stimulates appetite.

3. A person’s genetic background, state of health, use of medicines, and age all influence response to alcohol intake, even at moderate levels, and may increase health risks.

E. Excessive alcohol consumption leads to serious health problems.

1. Alcohol is a drug and can be fatal.

2. Binge drinking is the consumption of five or more drinks on one occasion.

3. Excessive alcohol consumption in the short term can lead to alcohol poisoning.

4. Excessive alcohol consumption can result in significant cognitive, emotional, and behavioral deficits.

5. Chronic alcohol abuse severely damages the liver and can lead to alcoholism.

F. Alcohol consumption greatly increases the risk for accidental death.

1. Alcohol-related traffic deaths remain unacceptably high.

2. Alcohol is also implicated in many suicide attempts, violent crimes, emergency room admissions, and domestic disputes.

G. Use strategies for limiting alcohol intake.2 INSTRUCTOR MANUAL FOR NUTRITION FOR LIFE, 4/e Copyright © 2016 Pearson Education, Inc.

1. Take steps ahead of time to keep within your limits. For example:

a. If you’re going to a bar, take only enough money to buy two beers and two sodas.

b. Have a meal or snack containing protein before you leave home.

c. Have a “No thanks” line ready.

2. Make your first beverage a large glass of sparkling water, iced tea, diet soda, juice or non-alcoholic beer. After that, rotate between alcoholic and non-alcoholic drinks.

3. If you’re mixing a drink for yourself, use less liquor and dilute it with large amounts of diet soda, water, or juice. If you’re in a bar, ask the bartender to make it weak.

4. Whether or not your drink is diluted, sip slowly to allow your liver time to keep up with your alcohol intake.

V. Can Pregnant Women Safely Consume Alcohol?

A. Fetal alcohol syndrome is a condition characterized by malformations of the face, limbs, heart, and nervous system in infants born to mothers who abuse alcohol during pregnancy. Fetal alcohol spectrum disorders is an umbrella term used to describe the range of complications that can develop when a pregnant woman consumes alcohol.

1. Alcohol-related neurodevelopmental disorders and birth defects can also occur in infants if a woman drinks during her pregnancy.

2. No amount of alcohol is considered safe during pregnancy.

buds are. Include the costs of the different waters to illustrate whether the preferred water was the least or most costly.

4. Many students may be consuming a large amount of their fluid intake from convenience stores where the cups are filled with ice. Fill a 32-oz. beverage container with ice. Measure how much liquid it would actually take to fill up the cup. This activity can also help students with assessing how much fluid they actually consumed for the diet analysis activity.

5. Have students bring in labels or containers of fortified water. Have them compare the added nutrients in the different brands. Record the cost of the water and compare it to the cost of getting those nutrients from other foods. Discuss if there are more cost-effective methods of getting those nutrients. Are there any concerns with getting any excess amounts of nutrients?

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