Educación Física Flashcards
Sports Training
scientific process in which bodies gradually improve
For a person to improve their physical performance, they need…….
a training plan
Improvements as a result of training
● Their physical capabilities: Endurance, strength, flexibility, speed and coordination
● Techniques
● Tactics
● Psychological skills: Capacity for effort,
Concentration, overcoming…
Threshold Law
-basic capacity that the athlete has or develops that will condition the degree of intensity of the stimulus (training)
-barrier that above it the body reacts and below it does not.
Different types of stimuli
Low, medium, high and very high intensity
Principle of supercompensation
the specific response of the organism to a stimulus, accumulating higher levels of energy than the initial ones
The body has different responses to physical exercise
-wear phase: descent in the balance line.
-recovery phase: reaches the initial level of the line.
-supercompensation phase: the equilibrium line reaches a higher level.
Training Volume
-the quantitative component
-the amount of work the athlete does
-measured in distance traveled, time or number
Training intensity
-the qualitative component
-the relationship between the exercise done and its maximum
Principle of Gradual increase in effort
As the athlete adapts to the stimuli given, more needs to be provided to keep him progressing. There is an increase in work.
Principle of Overload
when the athlete reaches a training volume (amount of work) in which it is no longer useful to increase that amount of training, but rather the quality of it
Principle of Variety
you have to surprise the organism by varying the training load
Principle of Continuity
effort is repeated continuously to achieve a lasting adaptation. (We must apply stimuli continuously and at the right time)
Principle of Alternation
we must always respect the recovery periods so as not to overload the body and injure ourselves
Nutrition
the process of providing or obtaining the food necessary for health and growth
