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Pers 1500 > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

what is physical education

A
  1. subject in school
  2. profession
    - teaching
    - fitness/wellness
    - sport
    - athletic therapy
  3. academic discipline
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2
Q

PE programs

A

geared towards the training of physical educators for the school system
emphasis on the moving body (pedagogical)

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3
Q

kinesiology

A

combination of the greek for “to move” and “logos” (discourse or study)

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4
Q

first kinesiology programs in canada

A

uni of waterloo, simon fraser 1967

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5
Q

what happened in 1993

A

the american academy of physical education offically endorsed the term “kinesiology” to represtn the acedemic study of the human movemen in undergrad degrees now governeed by USA by national academy of kin

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6
Q

what is the socio-cultural approach to the study of sport

A

would not measure bodies to determine if one is fit, but would ask questions such as what is healthy, whose body is athletic, ect

  • a humanist perspective
  • social science perspective
  • a curiosity-based reaserch perspective
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7
Q

interdisciplinary appraoches to the study of obesity and inactivity

A 
socio-cultural
behavioual
bio-physical
sport psychology
sociology, history, philosphy 
exercise physiology
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8
Q

bio physical includes

A

exercise physiology

biomechanics

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9
Q

sociology, history, philosophy

A

sport psychology

exercise psychology

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10
Q

sport culture

A

historically created over time
culturally negotiated
impacted by political and economic societal issues
involves creative spheres

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11
Q

health is

A

the capacity to lead a statisfying life, fulfill ambitions, and accommodate to change

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12
Q

health involves

A

specific to a person life
a dynamic, ever changing process
holistic, not simply the absence of disease
related to quality of ones life
multidimensional
related to persons ability to cope with the challenge of change

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13
Q

dimensions of health

A 
physical
social
mental
enviornmental
spiritual
emotional
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14
Q

reactive or curative approach

A

worrying about health only when sick. not asserting control over your health in the abesence of diease

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15
Q

proactive approach

A

adopting lifestyle habits that, in the long run, will enable you to lead a more healthy life

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16
Q

wellness is

A

the conbination of health and happiness

reflected in the way a person chooses to live life

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17
Q

pos family influences

A

education
values
support

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18
Q

neg family influences

A

influences ones health

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19
Q

pos media messages

A

highly motivational

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20
Q

neg media messages

A

power to encourage unhealthy choices

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21
Q

social/peer influences

A

part take in sport

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22
Q

cultural influences on health

A

north americans tend to think scientifically about disease

western med deals largely with treatment or organs and systems, in isolation from persons mind and environment

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23
Q

nutrients

A

macronutreints
mironutrients
wtaer
fibre

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24
Q

nutrition

A

science of food

helps teach about healthy diet that contains adequate amounts of all essential nutrients

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25
Q

essential nutrients

A

obtained from digested foods

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26
Q

micronutrients

A

vits and mins

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27
Q

macronutrients

A

protiens, fats, carbs
provide energy: calories
water
fibre

28
Q

carbs

A 
primary source of energy
55-60% of daily caloric intakes
used by the body easily and quickly 
used first, before fats ans protiens 
sugars and startches
29
Q

energy per nutrient

A

carbs: 4/g
fat: 9/9
protien: 4/g
alcohol: 7/g

30
Q

sugars

A

simple carbs

provide energy

31
Q

single sugars

A

monosaccharides

glucose: (dextrose) blood sugar and primary energy source
fructose: fruit sugar

32
Q

double sugars

A

lactose: milk sugar
sucrose: table sugar (sugar beets or cane)
broken down to single sugars before absorbed in blood

33
Q

starches

A

complex carbohydrates (polysaccharides)
grains
foods high in complex carbs tend to be provide vitamins, minerals, water and protien in addition to energy
broken down to single sugars before absorbed in blood

34
Q

fats

A

3 fatty acids and 1 glycerol (an alcohol)=triglyceride
most concentrated form of energy
aid in apsorbtion of fat-soluble vits (A,D,E, and K)
involved in synthesis of hormones
add flavour and texture to food
cushion body’s organs
insulate our bodies

35
Q

saturated fats

A

should e consumed in moderation linked to high cholesterol and heart diease
dominiant in animal fat and some plant oils
soild at room temp
no double bonds between carbon atoms in fatty acid molecules

36
Q

unsaturated fats

A

may lower cholesterol and protect against heart disease
dominant in plant oils
liquid at room temp
have double bonds between carbon atoms in fatty acid molecules
monounsaturated- 1 double bond
polyunsaturated- one or more double bond

37
Q

trans fat

A

found in junk foods, mass-produced baked goods, margarines
produced through hydrogenation of unsaturaed fats
turns double bonds into single bonds
yields more soild product and extends shelf-life

38
Q

cholesterol

A

type of fat that circulates in the bloodstream
essential component of human tissues because strengthen cell walls
needed for making nerve covering, hormones and vit D
vit D3-cholecalciferol
high blood levels implicated in heart disease
linked to high intakes of saturated fats
not well linked to dietary cholesteral intakes

39
Q

HDL and LDL

A

protien particles ( or lipoprotiens)
carry cholesterol in bloodstream
dietary habits and physical activity influence LDL and HDL

40
Q

LDL

A

carries cholesterol to bodys cells

“bad” because high amounts of cholesterol in the blood are depostied as plaques on blood vessels

41
Q

HDL

A

carries cholesterol back to the liver where is it removed from the body
“good” because high amount can protect against heart disease

42
Q

triglycerides

A

make up most of the fat in our diets
also make up of the fat in our bloodstream
high amounts, in combination with cholesterol, lead to plaque formation
carried by very low density lipoprotiens (VLDL)

43
Q

proteins

A 
found in every living cells
structural components necessary for building and repairing 
-muscles
-bones
-blood
-enzymes
-hormones 
-cell membranes
44
Q

amino acids

A

make up protiens
protiens are chains of amino acids
20 common naturally occurring
9 cannot be synthesized in the body (essential)
protiens are considered complete if they contain all 9 essential amino acids

45
Q

complete protiens

A

provide all essential amino acids
animal products
chickpeas, quinoa, soy

46
Q

incomplete protiens

A

dont provide all essential amino acids
many plant sources
need to be combined
importance of eating varied diet

47
Q

excessive intake

A

eliminated by urine

synthesized into fat storage

48
Q

no more than of fat should be saturated

A

1/3
carbs: 55%
fat 30%
protiens 15%

49
Q

vitamins

A

organic, carbon-containing substances that do not provide calories
required in small amounts for growth, reproduction and health maintenance
conenzymes faciliate actions of enzymes in chemical reactions and repsonses

50
Q

two classes of vits

A

water-soluable are not readily stored in fat and eliminated via urination
fat-soluble dissolve and are stored in fat in excess cause toxicity

51
Q

minerals

A

inorganic: non-carbon-containing
required in small amounts for body regulation, structure, growth and tissue maintenance, catalysts
major minerals found in large amounts in our bodies
trace minerals found in small amounts in our bodies
excess amounts can lead to harmful symptoms

52
Q

water

A 
essential for life
makes up large percentage of our bodies an food 
medium for nutrient transport 
assists digestion and absorption 
temp regulation
base for bodys lubricates
key role in chem reactions
53
Q

fibre

A

not a nutrient but important elemnet in our diet
plant substances that cannot be digested
facilitate elimination
soluble binds to cholesterol- containing compounds in the intestine and lowers cholesterol levels and slows down glucose absorption
insoluble absorbs water from intestinal tract to prevent constipation and may play a role in intestinal cancer prevention

54
Q

energy balance equation

A

energy needs of the body
describes the relationship between energy input and expenditure
energy input: calories we consume in food
energy expenditure: calories we burn through exercise and bodily processes

55
Q

energy needs of the body

A

basal metabolic rate
highest proportion of total daily calories
used for basal metabolism to support vital functions:
blood circulation
respiration
brain activity

56
Q

BMR

A 
BMR=1 calorie
BW (kg) x 24hrs
high at birth and increases to year two, then gradually declines with age, except in puberty
exercise increases the bodys energy needs
how much depends on exercise 
-volume 
-intensity
-type
57
Q 
BMR
TEF
NEAT
TERA
EPOC
A 
basal metabolic rate 
thermic effect of food
non-exercise activities thermogensis 
thermic effect of physical activity
excess post exercise O2 consumption
58
Q

6 components: strategies to increase energy consumption (lose weight)

A
  • eat 5-6 healthy meals a day including breakfast, with reduced calories and more fiber
  • add resitance training to build more muscles and increase BMR
  • be more active in daily living
  • add planned exercise
  • add intense workout to boost EPOC
59
Q

body comp

A 
lean body mass
fat body mass
measuring body fat
body mass index
misleading norms
somatotyping
60
Q

body comp refers to

A 
the amount of body constituents:
fat
muscle
bone
other organs
61
Q

two-component model

A

lean body mass

total body mass

62
Q

lean body mass

A 
"non-fat" or"fat free" components
skeletal muscle 
bone
water
calculated by
very low LBM =impaired health
amenrrhea in women
63
Q

fat body mass two components

A
  1. essential fat

2. storage fat

64
Q

fat body mass

A 
total body fat
essential fat:
required for normal functioning 
3% makes 12% females
storage fat:
subcutaneous fat acculmalates beneath skin
visceral fat accumulates around organs 
energy reserve in case starvation 
cushions and protects organs
helps reglate body temp 
12% men 15% women
65
Q

BMI

A

alternative method for mesauring body composition
not useful for babies, teens, preg women, very muscular people
3 ranges: underweight < 18.5
healthy: 18.5-24.9
overweight: 25-29 or over

66
Q

issues in weight mangement

A

obesity
creeping weight gain
deiting and weight -loss industry
eating disorders and body image

67
Q

obesity

A

body fat >25% in men and >32% in women
more than doubled in the last 35 years
in can-25% of adults
involves environmental, social, psychological, and genetic factors

Pers 1500 (12 decks)

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