2. Water
Vital nutrient crucial to every bodily functionVital nutrient crucial to every bodily function
Medium for chemical reactionsMedium for chemical reactions
Contributes to the structure of tisseueContributes to the structure of tisseue
Regulates body temp.Regulates body temp.
Lubricant in digestion,water in saliva facilitatesLubricant in digestion,water in saliva facilitates
chewing(Hydrolysis of nutrients)chewing(Hydrolysis of nutrients)

3. EnzymesEnzymes
-substances that initiate and accelerate a chemical reaction-substances that initiate and accelerate a chemical reaction
CoenzymesCoenzymes
-portion of the enzyme required for activation of protein-portion of the enzyme required for activation of protein
molecule to from the whole enzymemolecule to from the whole enzyme
HormonesHormones
-Glandular secretions that stimulate and retard life-Glandular secretions that stimulate and retard life
processesprocesses

4. Body’s Source Of Water
->Drinking water and beverages.->Drinking water and beverages.
6-8 glasses per day6-8 glasses per day
->ingested solid food->ingested solid food
Metabolic water- from the metabolism ofMetabolic water- from the metabolism of
carbohydrates, proteins, and fatscarbohydrates, proteins, and fats
Water requirements are based on body size and areWater requirements are based on body size and are
determined per kg of body weightdetermined per kg of body weight

5. Body Fluids-basic Cell processes
WaterWater
ProteinProtein
Solutions of electrolytes( +,- ions)Solutions of electrolytes( +,- ions)
eg. Sodium, Potassium ,Chlorideeg. Sodium, Potassium ,Chloride
Nonelectrolytes (less)Nonelectrolytes (less)
eg. Glucose, ureaeg. Glucose, urea

6. makes up 65% of our body weight ( 10% lossmakes up 65% of our body weight ( 10% loss
can already cause metabolic disorders)can already cause metabolic disorders)
Percentage of water present depends on amt ofPercentage of water present depends on amt of
fat in the body. More fat, less waterfat in the body. More fat, less water
Also related to body surface and metabolicAlso related to body surface and metabolic
activity. At birth 78%, adulthood 65%)activity. At birth 78%, adulthood 65%)

7. Inter-Extracellular Fluids
Intracellular( within)
Contains 60% waterContains 60% water
Consists of water and solutesConsists of water and solutes
Site of metabolic processesSite of metabolic processes
Ionic solutes: potassium andIonic solutes: potassium and
manganese cationsmanganese cations
Mostly Protein, phosphate,Mostly Protein, phosphate,
carbonate&sulfate anionscarbonate&sulfate anions
Extracellular
Contains 40% waterContains 40% water
Interstitial fluid and blood plasmaInterstitial fluid and blood plasma
Environment surrounding the cellEnvironment surrounding the cell
Sodium is major cationSodium is major cation
Less protein,Chloride andLess protein,Chloride and
Bicarbonate are anionsBicarbonate are anions

8. Osmotic Equilibrium
-inter& extracellular fluids are stable; no gains or-inter& extracellular fluids are stable; no gains or
losses of Na, Klosses of Na, K
-no abnormal shift of water into or out of cells that-no abnormal shift of water into or out of cells that
can impair cellular functionscan impair cellular functions

9. Water Balance
Achieved when there is osmotic equilibrium bet.Achieved when there is osmotic equilibrium bet.
different body fluid compartments and whendifferent body fluid compartments and when
water intake= outputwater intake= output
Mechanism for regulating the flow of waterMechanism for regulating the flow of water
Excreted in Urine, feces,sweat,expired airExcreted in Urine, feces,sweat,expired air

10. Sodium
An essential nutrientAn essential nutrient
Functions:Functions:
Maintains extracellular fluid volumes andMaintains extracellular fluid volumes and
cellular osmotic pressurescellular osmotic pressures
Aids in transmission of nerve impulses;Aids in transmission of nerve impulses;
permeablity of cell membrane; muscularpermeablity of cell membrane; muscular
contractioncontraction

11. Needs depends on age, environmentalNeeds depends on age, environmental
temp.,humidity, amt. of physical activity.temp.,humidity, amt. of physical activity.
Increases when there is significant loss whenIncreases when there is significant loss when
sweating, diarrheasweating, diarrhea
3-4g of salt per day3-4g of salt per day
Sodium balance is maintained by renal(kidney)Sodium balance is maintained by renal(kidney)
and hormonal mechanisms(adrenal gland)and hormonal mechanisms(adrenal gland)

12. Salt and Na containing
cpd.
Flavoring agentsFlavoring agents
Technological reasons: raise the bp of water,Technological reasons: raise the bp of water,
lower the fressing pt of water; preservative oflower the fressing pt of water; preservative of
food;cure meats, ferments food, etc…food;cure meats, ferments food, etc…

13. Consumption of Sodium
Sodium naturally on food and DiscretionarySodium naturally on food and Discretionary
sodium( salt added) <limitsodium( salt added) <limit
Sodium free- < 5mg per servingSodium free- < 5mg per serving
Very low sodium – 35 mg or lessVery low sodium – 35 mg or less
Low sodium- 140 mg or lessLow sodium- 140 mg or less
Reduced sodium- 75% lessReduced sodium- 75% less
Unsalted,no salt added, w/o salt- salt not used inUnsalted,no salt added, w/o salt- salt not used in
the preparationthe preparation

14. POTASSIUM
Principal cation in intracellular fluidPrincipal cation in intracellular fluid
Present in very small amount in extracellular fluidPresent in very small amount in extracellular fluid
Extracellular PotassiumExtracellular Potassium – control cardiac function ,– control cardiac function ,
muscle and nerve irritabilitymuscle and nerve irritability
Intracellular potassiumIntracellular potassium – essential in many cellualr– essential in many cellualr
enzymatic functions :enzymatic functions :
Glycogen synthesisGlycogen synthesis
Glucose degradationGlucose degradation
Amino acid uptakeAmino acid uptake

15. POTASSIUM
It assists in the regulation of the acid-base balance.It assists in the regulation of the acid-base balance.
It assists in protein synthesis from amino acids andIt assists in protein synthesis from amino acids and
in carbohydrate metabolism.in carbohydrate metabolism.
It is necessary for the building of muscle and for normal body growth.It is necessary for the building of muscle and for normal body growth.
It is essential for the normal electrical activity of the heart.It is essential for the normal electrical activity of the heart.
Maintaining a balance between the many electrical and chemical processesMaintaining a balance between the many electrical and chemical processes
of the bodyof the body

16. POTASSIUM (cont)
Minimum amount of potassium : 300Minimum amount of potassium : 300
mEq(milliequivalents) per daymEq(milliequivalents) per day
Maximum amount of potassium : 400 mEqMaximum amount of potassium : 400 mEq

17. Potassium Deficiency
(hypokalemia)
Caused by prolonged potassium-free dietCaused by prolonged potassium-free diet
Reduced intake of bicarbonate precursorReduced intake of bicarbonate precursor
Excessive losses from :Excessive losses from :
DiarrheaDiarrhea
AcidosisAcidosis
DiureticsDiuretics
SteroidsSteroids
PurgativesPurgatives
Severe potassium deficiency quickly leads to electrolyte imbalance which affectsSevere potassium deficiency quickly leads to electrolyte imbalance which affects
all muscles, nerves and numerous key body functions.all muscles, nerves and numerous key body functions.

18. Potassium Deficiency (cont)
Manifested by :Manifested by :
Muscle weaknessMuscle weakness
ParalysisParalysis
Reduced reflexesReduced reflexes
Mental confusionMental confusion
Cardiovascular signs :Cardiovascular signs :
Poor pulsePoor pulse
Weak heart soundsWeak heart sounds

19. Cooked Lima beans581Cooked Lima beans581
Banana440Banana440
Avocado136Avocado136
Potatoes130.3Potatoes130.3
Tomatoes96.7Tomatoes96.7
Oranges90Oranges90
Frozen peas63.3Frozen peas63.3
Cauliflower43.8aCauliflower43.8a
Dried Aproicots35.3Dried Aproicots35.3
Raisins16.5Raisins16.5
SourcePotassium: Sodium ratio

20. Potassium Excess
HyperkalemiaHyperkalemia
occurs when the level of potassium in theoccurs when the level of potassium in the
bloodstream is higher than normalbloodstream is higher than normal
Sudden increase intake about 18 g of potassiumSudden increase intake about 18 g of potassium
Can cause fatal cardiac arrestCan cause fatal cardiac arrest

21. CHLORIDE
Occurs in the combination with sodium or potassiumOccurs in the combination with sodium or potassium
cationscations
Highest concentrations: in the secretions of theHighest concentrations: in the secretions of the
gastrointestinal tract and in the CSFgastrointestinal tract and in the CSF
Low concentration : in muscles and nerve tissuesLow concentration : in muscles and nerve tissues
Anion component of hydrogen chloride (HCL) inAnion component of hydrogen chloride (HCL) in
gastric juicesgastric juices
Initiation of digestion of proteinInitiation of digestion of protein

22. Functions of Chloride:
Regulate the osmotic pressureRegulate the osmotic pressure
Regulate the water balance in the bodyRegulate the water balance in the body
Acts as a coenzyme in the digestive processActs as a coenzyme in the digestive process
Helps maintain the acid-base balance of the bloodHelps maintain the acid-base balance of the blood
Enhances the ability of the blood to carry largeEnhances the ability of the blood to carry large
amounts of COamounts of CO22 to the lungs for exhalationto the lungs for exhalation
Aids in the conversion of potassiumAids in the conversion of potassium

23. Chloride Deficiency
HYPOAKALEMIC ALKALOSISHYPOAKALEMIC ALKALOSIS
Marked loss of chlorideMarked loss of chloride
condition in which the concentrationcondition in which the concentration
of potassium (Kof potassium (K++
) in the blood is low) in the blood is low
Alkalosis- increase in the concentration ofAlkalosis- increase in the concentration of
bicarbonate (accumulation of base) body fluidsbicarbonate (accumulation of base) body fluids
becoming too alkalinebecoming too alkaline

24. Chloride Deficiency (cont)
CAUSES:CAUSES:
Low-potassium dietLow-potassium diet
DiarrheaDiarrhea
Excessive vomitingExcessive vomiting
Excessive sweatingExcessive sweating

25. Hyperchloremia
Too much chloride may be caused by:Too much chloride may be caused by:
•• eating or absorbing too much ammonium chloride, or theeating or absorbing too much ammonium chloride, or the
bowel’s reabsorbing too much chloridebowel’s reabsorbing too much chloride
•• dehydration, which raises the proportion of chloride to otherdehydration, which raises the proportion of chloride to other
fluids in the bloodfluids in the blood
Too much chloride from salted foods can:Too much chloride from salted foods can:
Increase your blood pressureIncrease your blood pressure
Cause a buildup of fluid in people with congestive heart failureCause a buildup of fluid in people with congestive heart failure
or cirrhosisor cirrhosis

26. Food Sources
Common table saltCommon table salt
DairyDairy
Meat productsMeat products
Fruits and vegetablesFruits and vegetables
tomatoes, lettuce, celery,tomatoes, lettuce, celery,
olives, seaweed and the grain,olives, seaweed and the grain,
ryerye
Daily chloride intake : 2 to gramsDaily chloride intake : 2 to grams

27. Acid-Base
Balance

28. Acid-Base Balance
Normal pH in the blood isNormal pH in the blood is 7.35 –7.35 –
7.7.4455
Prevented by lung and kidneysPrevented by lung and kidneys
““acidosis”- accumulation of acidacidosis”- accumulation of acid
““alkalosis” – accumulation of basealkalosis” – accumulation of base

29. Classification of Foods
Grouped as:Grouped as:
Alkali-producingAlkali-producing
Acid-producingAcid-producing
NeutralNeutral

30. Alkali-producing Foods
Fruits (except cranberries, prunes and plumsFruits (except cranberries, prunes and plums))
Vegetables (exceVegetables (except corn and lentilspt corn and lentils))
MilkMilk
NutsNuts
Once metabolized will yield an alkaline ashOnce metabolized will yield an alkaline ash
Produce NaProduce Na++
, K, K++
, Ca, Ca22++
and Mgand Mg22++

31. Acid-producing Foods
MeatMeat
CerealsCereals
EggsEggs
Will yield acid end productsWill yield acid end products
Produce P, S, and ClProduce P, S, and Cl

32. REMEMBER!!
The Human Body has aThe Human Body has a
wide range ofwide range of
adaptability!!adaptability!!
However....

33. Lactic acidLactic acid andand acetoaceticacetoacetic
acidacid which are produced inwhich are produced in
the body in high amounts inthe body in high amounts in
certain conditions cancertain conditions can
causecause acidosisacidosis!!!!
But still, the human
body can adapt to this...

34. Effects of H2O and Electrolyte
Imbalance on Oral Health
General dehydration or edema of tissues willGeneral dehydration or edema of tissues will
cause shrinkage or swelling of the oral tissuescause shrinkage or swelling of the oral tissues
High salt diet resulting to high sodium residueHigh salt diet resulting to high sodium residue
tend to accumulate body watertend to accumulate body water
Low-carbs, high-fat diet or high protein dietLow-carbs, high-fat diet or high protein diet
for loss of weight tend to lose large amountsfor loss of weight tend to lose large amounts
of water from the excessive oxidation of bodyof water from the excessive oxidation of body
fatsfats

35. Xerostomia
““Dry mouth”Dry mouth”
Result from decrease salivary flow due to dehydrationResult from decrease salivary flow due to dehydration
Associated with lack of lubrication of mucosal surfacesAssociated with lack of lubrication of mucosal surfaces
Roof of the mouth and tongue develop a burning sensationRoof of the mouth and tongue develop a burning sensation
Corners of the mouth become macerated and infectedCorners of the mouth become macerated and infected
causing a tendency ofcausing a tendency of lickinglicking
Promotes dental plaque formation and more dental cariesPromotes dental plaque formation and more dental caries
productionproduction

36. Hypertension

37. Hypertension
““HBP”HBP”
Elevated arterial blood pressureElevated arterial blood pressure
Can lead to:Can lead to:
Stoke (brainStoke (brain))
failure, (CHDfailure, (CHD))
Renal failure (kidneyRenal failure (kidney))
Systolic and diastolic pressuresSystolic and diastolic pressures >> normalnormal

38. Normal BP (age groups)
Age Group BP
Infants 90/60
3-6 110/70
7-10 120/80
11-17 130/80
18-44 140/90
45-64 150/95
65 and above 160/95

39. Hypertension
Mild : diastolic pressure is 9Mild : diastolic pressure is 90 – 1050 – 105
Moderate :Moderate : diastolic pressure isdiastolic pressure is 105 – 120105 – 120
Severe :Severe : diastolic pressure isdiastolic pressure is exceeds 120exceeds 120
...Among adults more men have
hypertension that female

40. Causes
Maybe:Maybe:
unknown (essential hypertensionunknown (essential hypertension) or) or
known (secondary hyknown (secondary hypertensionpertension))
Factors contributing:Factors contributing:
- genetics, environment, nutritional ones, obesity,genetics, environment, nutritional ones, obesity,
smoking, stress, diabetes, high cholesterol level andsmoking, stress, diabetes, high cholesterol level and
excessive sodium intakeexcessive sodium intake

41. Treatment
Weight lossWeight loss
Relaxation, meditation and biofeedbackRelaxation, meditation and biofeedback
techniquestechniques
Use of Kempner (rice-fruitUse of Kempner (rice-fruit) semistarvation diet) semistarvation diet
Limit dietary sodium intake to 200-250mgLimit dietary sodium intake to 200-250mg
Oral diureticsOral diuretics
↓sodium intake + diuretics = reduction of
intracellular fluid volume, plasma volume and
total exchangeable sodium

42. TY!