chap 1-4 Flashcards
to promote the optimum development of the individual
physically, socially, emotionally, and mentally through
total movement.
Physical Education
Physical Education
education through movement
The state shall promote physical education and
encourage sports programs, league competitions, and
amateur sports, including training for international
competitions, to foster self-discipline, teamwork, and
excellence for the development of a healthy and alert
citizenry.
1987 Philippine Constitution: Article XIV, Section 19(1)
• PE Grade shall be included in the computation of GWA.
• No student shall be allowed to take more than one PE course per
semester.
• There shall be no exemptions in PE.
• Under no circumstance shall PE be substituted for other courses or
activities (e.g. varsity).
CMO No. 39, s2021 Article III, Section 6
a state of complete physical, mental, and social well-being; and not merely the absence of disease or infirmity. (WHO)
Health
quality of being able and suitable to do a certain task
or demand.
Fitness
constant and deliberate effort to stay healthy and
achieve the highest potential for well-being
Wellness
Dimensions of wellness
Mental
Emotional
Physical
Occupational
Financial
Environmental
Social
Spiritual
Hallmark signs: Good form & Physical Fitness
Physical
Hallmark signs: Happiness and emotional agility
Emotional
Hallmark signs:
- Open-mindedness
- Calmness amidst chaos
- Ability to apply the things you have learned
Mental/Intellectual
Hallmark: Life is given value
Spiritual
Hallmarks:
- Good communication skills
- Ability to relate
Social
Awareness of earth’s natural resources and their respective limits
Environmental
- Work-leisure balance
- Healthy work environment
occupational
proper budgeting/ allocating of resources
financial
A planned, structured, and repetitive activity done for the
purpose of improving one’s health and fitness.
exercise
An organized set of exercises aimed to improve performance
Training
Principles of training
- Individual-related
- practice-related
- longevity
state of being prepared
readiness
possibility of being developed
potential
Tendency to display different
outputs as influenced by
personal and environmental
factors
individual response
Cellular and system
adjustment that take place
as a result of training
adaptation
a greater load than normally experienced
overload
FITT Principle of exercise
Frequency
Intensity
Time
Type
Planned, gradual increases in
training intensity, frequency, and time
progression
Process of dividing
training into cycles,
ensuring an appropriate
training stimulus as well
as time for recovery
periodization
a change in training routine
variation
what happens to the body when warming up
- increase in body temperature
- increase respiratory rate and heart rate
- prevent strains
what happens to the body during cool down
- decrease body temperature
- blood circulation
- 🗑lactic acid
Training must be
closely/directly related to the
desired outcome
specificity
avoiding training
moderation
• A time of rest between trainings
• A time of rest from previous competitive seasons
recovery
The ability to last for a long time
longetivity
Loss of adaptations achieved in training as a result of cessation of training
regression
Capacity or power to do
work
energy
Process by which the body takes in and uses food
nutrition
Consuming food and nutrients and using them to function healthily
Good nutrition
caused by an insufficient,
oversufficient, or poorly
balanced diet or by a medical
condition
bad nutrition
Substances that provide nourishment essential for
growth and the
maintenance of life
nutrients
three major roles of nutrients
growth, repair, maintenance, and function of all the body cells
supply energy for cells
What are the essential nutrients
macronutrients
micronutrients
water
Common staple eaten regularly. Quickly absorbed by the body
carbohydrates
Sources of carbohydrates
- Cereals (e.g., barley, couscous,
maize, rice) - Root crops (e.g., cassava, potatoes)
- Starchy fruits (e.g., bananas)
what happens to carbohydrates during digestion
•Complex CHO are broken
down into glucose
•If not needed, stored as
glycogen in the liver and
muscle cells
• Any extra glycogen is
stored as fat
Most concentrated source of energy; Helps the body store and use vitamins
Fats and Oils (Lipids)
Sources of fats
- Fats (solids): Butter, lard,
margarine - Oils (liquids): Corn oil, soybean oil,
peanut oil
body-building foods
proteins
sources of protein
−Plants (e.g., beans, nuts,
chickpeas)
−Animals (meat, poultry, fish,
dairy products, insects)
Do not provide energy; Help the body to use CHO, CHON, and fats
vitamins
sources of vitamins
- fruits
- dark leafy vegetable
Important for cell and tissue formation
minerals
sources of minerals
- plants
- animal products
• Needed for digestion, absorption, and other body functions
• Regularly lost through sweating, excretion, and breathing
• Approximately 1,000 ml (4−8 cups) needed each day
water
development of fundamental movements, skills, knowledge, and
behavior that give us the confidence and motivation to lead
active lives.
Physical literacy
basic movements traditionally associated with human physical
activity
fundamental movements
sufficient skill/s needed to assure successful performance in
different physical activities
movement competency
ability to move the body with proper muscle and joint function
for effortless, pain-free movement.
functional movement
assessment tool that determines the greatest areas of movement
deficiency, specifically imbalances in mobility and stability
functional movement screen
