WATER STORAGE

Since the human body is about 65 percent water we must consider it as an important

nutrient. Rubner, a German physiologist, found that during starvation an animal can live if it

loses nearly all the glycogen and fat, as well as half the body protein, but a loss of 20 percent

of the water in the body results in death. One can live without food for over a month, but

without water only a few days.

· Sources of water for our bodies come from l) fluid foods in the diet, 2) solid foods in

the diet, and 3) water produced in the body resulting from metabolism of energy nutrients.

Water is lost from the body by way of the kidneys (urine), skin (perspiration), lungs (expired

air), intestinal tract (feces), and eyes (tears). (See Table 1.)

· A reasonable recommendation for water consumption per day would be a tablespoon

for each 15 calories of food. A 2,200 calorie diet would require about 10 cups or 2 ½ quarts

per day/person.

· Water may be stored effectively by one of two methods:

1) individual containers of 1 -2 gallon size.

2) large immovable reservoirs of 50-100 gallon size.

The advantage of small individual containers is the ease with which they can be transported. Large reservoirs, although immovable, may be connected to a potable water system so that circulation of fresh water is continuous.

TABLE 1. WATER BALANCE

(Average Individual)

Water Intake

Liquid Food 4.7 cups

Solid Food 2.1 – 3.8 cups

Water produced in body 1.7 cups

TOTAL 8.5 – 10.2 cups

Water Output

Vaporization (lungs & skin) 3.9 – 4.2 cups

Feces 0.3 – 0.4 cups

Urine 4.2 – 5.5 cups

TOTAL 8.4 – 10.1 cups

14 gallons of water per person (2 week supply)