How does water act as a transport medium?

Blood plasma is about 90% water. Plasma carries glucose, amino acids, hormones and carbon dioxide around the body.

How does water help to control body temperature?

Sweat is produced when body temperature rises. Evaporation of sweat from the skin removes heat and cools the body.

How does water act as a lubricant?

Water is the main component of synovial fluid, which lubricates the joints. Water in saliva and mucus moistens food for swallowing and helps it move along the gut.

CCEA A-Level Nutrition and Food Science 3310

Protein

Topic overview Functions of protein Amino acids, biological value and complementation Animal and plant sources of protein Novel protein sources Nitrogen balance and protein requirements

Fat

Topic overview Functions of fat Structure of fats and fatty acids Saturated and monounsaturated fatty acids Omega-3, omega-6 and trans fatty acids Essential fatty acids

Carbohydrate

Topic overview Sources and functions of carbohydrate Intrinsic, extrinsic and non-milk extrinsic sugars Starch and resistant starch Non-starch polysaccharides and dietary fibre Blood sugar, glycaemic index and glycaemic load

Vitamins

Topic overview Vitamin solubility, absorption and bioavailability Vitamin A and beta-carotene Vitamin D and sunlight Vitamins E and K Thiamin, riboflavin and niacin Vitamin B6, vitamin B12 and folate Vitamin C and scurvy

Minerals

Topic overview Calcium and phosphorus Magnesium, sodium and potassium Iron and iron deficiency anaemia Iodine and fluorine Selenium and zinc Mineral bioavailability and absorption

Water and Other Fluids

Topic overview Functions and sources of water Nutritional benefits of other drinks Factors affecting hydration Dehydration and water intoxication

Nutrition Through Life

Topic overview Pre-conception and pregnancy nutrition Lactation and infant milk feeding Weaning and pre-school children School-age children and teenagers Nutrition for adult men and women Older adults and the frail elderly Dietary Reference Values and diet evaluation

Eating Patterns

Topic overview Food consumption trends and demographic change Social change, employment and leisure patterns Resources and availability of healthy food Food labels and advertising as barriers

Energy and Energy Balance

Topic overview Why the body needs energy Basal metabolic rate and physical activity level Energy EARs through life Energy balance and weight change

Overweight and Obesity

Topic overview BMI, waist circumference and measuring body fat Trends in childhood and adult obesity Barriers to achieving a healthy weight Health problems of excess weight Achieving a healthy weight in children and adults

Cardiovascular Disease

Topic overview Defining CVD and how atherosclerosis develops Non-modifiable risk factors for CVD Smoking, inactivity, alcohol, obesity and Type 2 diabetes Blood cholesterol, fatty acids and soluble fibre Hypertension, sodium, antioxidants and homocysteine Preventing CVD through diet and lifestyle

Cancer

Topic overview Cancer and how tumours develop Fat, salt and meat in cancer risk Wholegrains, fruit, vegetables and antioxidants Lifestyle factors in cancer risk Recommendations to reduce cancer risk

Type 2 Diabetes

Topic overview Definition and symptoms of Type 2 diabetes Risk factors for Type 2 diabetes Preventing Type 2 diabetes Managing Type 2 diabetes

Alcohol

Topic overview Units, energy and alcohol's link to obesity Alcohol, the heart and cancer Alcohol in pregnancy and the developing baby Nutritional effects of heavy drinking

Physical Activity

Topic overview UK physical activity guidelines Activity, heart health and energy balance Bone, joint, muscle and mental health benefits

Food Security and Food PovertyOption A

Topic overview Food security and the threat from climate change Land degradation and population growth Food poverty as a global issue Food poverty in the UK and Northern Ireland Food banks, FareShare and the Trussell Trust

Food SustainabilityOption A

Topic overview Animal farming, climate change and natural resources Local and seasonal food Organic farming and the environment Fairtrade and producer countries Red Tractor, NI Beef and Lamb, LEAF and Conservation Grade Carbon labels, Rainforest Alliance, MSC and green claims

Food WasteOption A

Topic overview Environmental and ethical impact of food and packaging waste Waste from primary producers and food manufacturers Waste from retailers and consumers WRAP, the Courtauld Commitment and Love Food Hate Waste NI

Changing Consumer BehaviourOption A

Topic overview Advice for sustainable food choices Barriers to sustainable food choices Environmental and social cost of supermarket shopping

Food Safety Through the Food ChainOption B

Topic overview WHO and shared responsibility for food safety Animal and plant health risks The Food Standards Agency and DAERA GMP, quality assurance standards and traceability HACCP in food-serving establishments Hygiene ratings, food law inspections and EHPs

Microbiological ContaminationOption B

Topic overview Salmonella and Campylobacter Listeria and Escherichia coli High-risk foods for food poisoning Microbial control by producers and manufacturers Microbial control in catering and at home

Chemical ContaminationOption B

Topic overview Acrylamide in cooked foods Arsenic in rice Bisphenol A and dioxins Mercury, lead and cadmium in food

Food AdditivesOption B

Topic overview Additive regulation and E numbers Food colours and flavour enhancers Intense and bulk sweeteners Preservatives, nitrites and sulphites

Food AllergensOption B

Topic overview Why food allergies are increasing Allergen labelling and information rules The FSA's work on allergy and intolerance

Food Safety Controls and LegislationOption B

Topic overview EFSA and food risk assessment General food hygiene under Regulation 852/2004 Regulation 853/2004 and official controls

Research Skills

Topic overview Primary and secondary research Questionnaires and interviews Food diaries, observation and sensory evaluation Sampling and research ethics Evaluating and referencing sources Analysing and presenting data

Water and Other Fluids

4 subtopics
12 things to know
AS 1

What Water and Other Fluids covers

Water and Other Fluids is examined in Unit AS 1, Principles of Nutrition — examined, compulsory. It covers functions and sources of water, nutritional benefits of other drinks, factors affecting hydration and dehydration and water intoxication.

Where it is assessed

AS 1

Principles of Nutrition — a written examination.

Check the CCEA specification ↗

The 4 subtopics

Each one has its own page.

What you need to know

Answer each one before you reveal it.

Your recallNot started

Key term

Distinguish between isotonic, hypotonic and hypertonic sports drinks.

Key term

A student drinks two cans of cola and a large glass of orange juice each day. Suggest healthier drinks and justify each choice.

Key term

A builder works outdoors through a hot summer day. Discuss the factors affecting his hydration and how he can stay hydrated.

Numbers

What proportion of an adult's body mass is water?

Key term

Define dehydration.

Key term

How is water distributed in the body?

Key term

How does the body detect that it needs more water?

Key term

What are the early signs of dehydration?

Key term

Why is water described as the body's solvent?

Key term

Why is milk a nutritious drink?

Key term

What is the role of antidiuretic hormone in hydration?

Key term

How does mild dehydration affect performance?

Take Water and Other Fluids further

The same content, four other ways.

Commonly confused

Pairs that lose marks when they are blurred together.

Dehydration vs Water intoxication
Dehydration: a state in which the body loses more fluid than it takes in. Water intoxication: a dangerous dilution of blood sodium from drinking too much too quickly.
Isotonic drink vs Hypotonic drink
Isotonic drink: a beverage with the same concentration of dissolved particles as body fluids. Hypotonic drink: a beverage more dilute than body fluids, absorbed fastest.
Intracellular fluid vs Extracellular fluid
Intracellular fluid: the body water held inside cells. Extracellular fluid: the body water outside cells, in blood plasma and between cells.

Questions from this topic

Each one with the model answer underneath.

1
What proportion of an adult's body mass is water?
Model answer
Water makes up about 60% of the body mass of an adult man. Women have a slightly lower proportion, because they carry more body fat.
2
How is water distributed in the body?
Model answer
About two-thirds of body water is inside cells as intracellular fluid. The remaining third is outside cells, in blood plasma and tissue fluid.
3
Why is water described as the body's solvent?
Model answer
Water dissolves nutrients, salts, gases and waste products. Most chemical reactions in the body take place in solution in water.
4
How does water act as a transport medium?
Model answer
Blood plasma is about 90% water. Plasma carries glucose, amino acids, hormones and carbon dioxide around the body.
5
How does water help to control body temperature?
Model answer
Sweat is produced when body temperature rises. Evaporation of sweat from the skin removes heat and cools the body.
6
How does water act as a lubricant?
Model answer
Water is the main component of synovial fluid, which lubricates the joints. Water in saliva and mucus moistens food for swallowing and helps it move along the gut.

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Protein

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Carbohydrate

Vitamins

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AThe man's intake is 75% of the RNI.

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Overweight means an adult BMI from 25 up to 29.9.

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Water and Other Fluids revision questions

What does Water and Other Fluids cover in CCEA A-Level Nutrition and Food Science?: 4 subtopics: functions and sources of water, nutritional benefits of other drinks, factors affecting hydration and dehydration and water intoxication. Each one has its own page with questions and model answers.
How is Water and Other Fluids organised?: By the CCEA 3310 specification, subtopic by subtopic, so it matches the order you are taught it in.

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