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Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate (2005)
Food and Nutrition Board (FNB)

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. "4 Water." Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate. Washington, DC: The National Academies Press, 2005.

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Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate

TABLE 4-14 Daily Water Intake from a Diet Providing 2,200 kcal

Meal

Food/Beverage Consumed

Energy (kcal)

Water (mL)

Breakfast

Shredded wheat miniatures fortified ready-to-eat cereal (1 cup)

183

2

 

Milk, 1% (8 oz)

102

219

Orange juice (6 oz)

82

165

Cantaloupe, cubed (1/2 cup)

27

72

White toast (1 slice) with unsalted margarine vegetable oil spread (1 tsp)

89

9

Coffee, black, unsweetened (12 oz.)

13

354

Total for meal

496

821

Snack

Banana (1 medium)

105

88

 

Water (12 oz.)

0

356

Total for snack

105

444

Lunch

Sandwich with turkey (2 oz) Swiss cheese (1 oz), lettuce (2 leaves), tomato (1/4″ slice), and mayonnaise (1 tbsp) on whole wheat bread (2 slices)

395

113

 

Baby carrots (8)

28

72

Fig bars cookies (2)

111

5

Iced tea, brewed, decaffeinated (16 oz)

5

472

Total for meal

539

662

Snack

Almonds, dry roasted, unsalted (1/4 cup)

206

1

 

Raisins (1/4 cup)

108

6

Milk, 1% (8 oz)

102

219

Water (12 oz)

0

356

Total for snack

416

582

Dinner

Baked salmon (3 oz)

151

57

 

Long-grain brown rice (1/2 cup cooked)

108

71

Tossed salad (1 1/2 cups) with safflower oil and vinegar dressing (2 tbsp)

155

212

Asparagus (6 spears)

20

83

Wheat roll (1 medium) with unsalted margarine vegetable oil spread (1 tsp)

101

12

Angel food cake (1 slice) with sliced strawberries (1/2 cup) and whipped cream topping (2 tbsp)

114

88

Page
146
Front Matter (R1-R20)
Summary (1-20)
1 Introduction to Dietary Reference Intakes (21-36)
2 Overview and Methods (37-49)
3 A Model for the Development of Tolerable Upper Intake Levels (50-72)
4 Water (73-185)
5 Potassium (186-268)
6 Sodium and Chloride (269-423)
7 Sulfate (424-448)
8 Applications of Dietary Reference Intakes for Electrolytes and Water (449-464)
9 A Research Agenda (465-470)
Appendix A: Glossary and Acronyms (471-476)
Appendix B: Origin and Framework of the Development of Dietary Reference Intakes (477-484)
Appendix C: Predictions of Daily Water and Sodium Requirements (485-493)
Appendix D: U.S. Dietary Intake Data from the Third National Health and Nutrition Examination Survey, 1988–1994 (494-517)
Appendix E: U.S. Dietary Intake Data for Water and Weaning Foods from the Continuing Survey of Food Intakes by Individuals, 1994–1996, 1998 (518-526)
Appendix F: Canadian Dietary Intake Data for Adults from Ten Provinces, 1990–1997 (527-533)
Appendix G: U.S. Water Intake and Serum Osmolality Data from the Third National Health and Nutrition Examination Survey, 1988–1994 (534-536)
Appendix H: U.S. Total Water Intake Data by Frequency of Leisure Time Activity from the Third National Health and Nutrition Examination Survey, 1988–1994 (537-545)
Appendix I: Dose-Response Effects of Sodium Intake on Blood Pressure (546-557)
Appendix J: Serum Electrolyte Concentrations NHANES III, 1988-94 (558-563)
Appendix K: Options for Dealing with Uncertainties (564-568)
Appendix L: Acknowledgments (569-571)
Appendix M: Biographical Sketches of Panel Members (572-576)
Index (577-618)