Your Water requirements for daily life

How much should people drink? Official recommendations give guidelines for daily requirements.

The most recent official recommendation about water requirement has been published by the European Food Safety Authority in 2010.¹ This extensive scientific review has enabled the definition of adequate water intakes, based on European fluid intakes, desirable urine osmolarity and energy intake. The reference values assumed a moderate climate and moderate level of physical activity.

Table: Dietary Reference Values for water¹

 

These values include water that originates from both consumed fluids and food. The European Scientific Authority has also stated that the contribution of food to total water intake represents about 20% in adults. On this basis, it means that male adults should drink 2 L per day, and female adults 1.6 L.

No maximal tolerable intake level has been set by EFSA. This is justified by the great ability of healthy individuals to excrete excess water intakes within a large range of observed intakes. In healthy subjects the kidneys have the ability to excrete up to 0.7 to 1L/hour.¹

Reference

EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA); Scientific Opinion on Dietary reference values for water. EFSA Journal 2010; 8(3):1459. doi:10.2903/j.efsa.2010.1459. Available online:www.efsa.europa.eu.

SAVOUR:

“SAVOUR”

Focus your keenness on a domain where every place is the unrivalled king – food!

Focus your spotlight on the un-self-conscious manner in which people worldwide behave when they engage in the national pastime,savour the tinge of relish food! deserves.

Avoid picturesque, sentimental or lyrical aesthetics, preferring a direct, honest, down-to-earth approach in food-taking.

There is a capricious, un-premeditated and unstructured humane feel to one’s food – faces and limbs are cut off by cropped edges or blocked by objects, and subjects and situations are selected randomly, or so it seems.

We, eaters are not particular about the etiquette of dining. Forget the fork, carving knife and spoon, or the pair of chopsticks. Some of us eat inelegantly and absorbedly with our washed bare fingers and palms ; others drool at the prospect of the coming dish during a typical Chinese ten-course meal ; all are totally at ease when it comes to good food.

Hawkers centres, canteens, kopitiams (Singapore local slang for local coffee shops with ‘bio-diversity’ of cooked food stalls), whatever environments, air-conditioned or not, setting may take, look at the unrivalled king again – food!

Consider again the food court, coffee shop, restaurant, neighbourhood café, a cocktail function at an exhibition venue, or just one’s own home dining table, as communal spaces with a commonality of purpose – to savour good food – and an opportunity to survey not just what we consume but how we consume.

Water is the main ingredient, by the way to the highest level of SAVOUR. Chew/Fletcher your food 42 times (“Fletcher” named after Dr Fletcher who discovered that many digestive problems can be solved if patients chew the food more times prior swallowing it ) before sending the food on its journey down to the next digestion station – stomach. The second phase of digestion only begins after food leaves the stomach and enters the small intestines...bon appetite
 

A child asked,”Mom, why must we chew the food so many times?”
Mom replied,” Because your stomach has no teeth.”

SAVOUR food. And smile while chewing, masticating and manipulating the food while it is in your mouth.

Photography is to put the head, the eyes, and the heart in one single line.
Photography is a way of life. So smile and savour the food.
Selfie and Foodfie..
nice ....Hmmmmm....s a v our