Exam 2 PE Flashcards

1
Q

Flexibility

A

The ability to move joints freely through their full range of
motion

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2
Q

Five structural limitations to movement

A
  1. The shape of bones
  2. Stiff muscles
  3. Ligaments & cartilage within joint capsule
  4. Tendons
  5. Tight skin
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3
Q

The Stretch Reflex

A
  • Involuntary contraction of a muscle due to rapid stretching
    of that muscle
    – Example: when a doctor taps you below the knee with
    a rubber hammer, your knee extends
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4
Q

Proprioceptors

A
  • Specialized receptors in muscles and tendons providing
    feedback to the brain about position of body parts
    – Proprioceptors in muscle
    ▪ Muscle spindles
    – Proprioceptors in tendons
    ▪ Golgi tendon organs
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5
Q

Benefits of Flexibility

A
  • Keeps Joints healthy
    – Increased joint mobility
    ▪ reduces scar tissue
    ▪ lubricates joint and reduces friction
    – Reduced muscle tension
  • Efficient body movement
  • Good posture
  • May offer protection from muscle injury when combined
    with a general warm-up
  • Prevents lower back pain (L B P), also known as
    hypokinetic disease
    – Establishes balance between muscle groups
    ▪ Abdominal
    ▪ Hip flexor
    ▪ Hamstrings
    ▪ Lower back
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6
Q

Poor lower back lumbar flexibility

A

Modified hurdler’s stretch (Exercise 5.5)
Lower back stretch (Exercise 5.8)

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7
Q

Poor hamstring flexibility

A

Leg stretch (Exercise 5.4)
Modified hurdler’s stretch (Exercise 5.5)

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8
Q

Poor gluteal flexibility

A

Hip and gluteal stretch (Exercise 5.7)

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9
Q

Poor strength of the anterior and lateral
Abdominals

A

Curl-ups

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10
Q

Poor flexibility of the back extensor
muscles

A

Lower back stretch

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11
Q

Posture

A
  • The position of your joints that you hold while standing or
    sitting
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12
Q

Good posture

A

– Holding positions that place the least amount of strain
on supporting muscles and ligaments of a joint

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13
Q

Bad posture

A

– Holding positions that stretch muscles on one side of
joint, while shortening them on other side (over time
leads to misalignment, pain/joint damage)

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14
Q
  • Benefits of good posture:
A

– Minimizes joint wear and prevents arthritis
– Reduces stress on the ligaments in the spine
– Prevents spinal nerve stress/associated pains
– Prevents muscle fatigue
– Prevents strains or overuse problems
– Prevents backache and muscular pain
– Contributes to good appearance

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15
Q

Evaluating Flexibility

A
  • Flexibility is joint specific
  • No single test can measure total body flexibility
  • Common measurements
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16
Q

Designing a Flexibility Training
Program

A
  • Set both short-term and long-term goals targeting areas
    for improvement
  • Consider keeping a record of your workouts and
    improvements
  • Consider the types of stretches to include in your
    program
    – Dynamic stretching
    – Ballistic stretching
    – Static stretching
    – Proprioceptive neuromuscular facilitation (P N F)
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17
Q

Techniques to Increase Flexibility

A
  • Dynamic stretching
    – Equally effective for exercise programs and sports training
    – Fluid, exaggerated movements that mimic the movements of
    many exercises
  • Ballistic stretching
    – Rapid, forceful, bouncing movements
    – More likely to cause injury and thus not recommended
  • Static stretching
    – Extremely effective for improving flexibility
    – Slow lengthening of a muscle, hold (20–30 seconds) and repeat
    (3–4 times)
    – If performed at end of exercise, may reduce muscle stiffness
  • Proprioceptive neuromuscular facilitation (P N F)
    – Combines stretching with alternately contracting and
    relaxing muscles
    – Two common types
    ▪ Contract-relax (C R) stretching
    ▪ Contract-relax/antagonist contract (C R A C)
    stretching
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18
Q

Avoid Stretching Injuries

A
  • Don’t hold your breath. Try to breathe as normally as
    possible during the exercise.
  • Do not fully extend the knee, neck, or back.
  • Do not stretch muscles that are already stretched.
  • Do not stretch to the point that joint pain occurs.
  • Avoid overstretching when having someone assist you
    with passive stretches. Make sure you communicate
    about the end of the range of motion.
  • Avoid forceful extension and flexion of the spine.
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19
Q

Can Yoga Improve Your Fitness
Levels?

A
  • Some forms place more emphasis on meditation and
    spiritual practice, and others focus primarily on enhancing
    health
  • Yoga offers some of the same benefits as exercise on
    mental health
  • There is solid evidence that a regular yoga routine can
    significantly increase joint flexibility
  • To date, most evidence suggests that yoga doesn’t
    increase aerobic capacity or strength
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20
Q

When Muscles Cramp

A
  • Originally thought to be related to dehydration and/or electrolyte
    imbalance
  • Current research suggests may be due to abnormal spinal
    control of motor neuron activity
  • Most prevalent risk factors during exercise are muscle fatigue
    and poor stretching habits
  • If cramping occurs
    – Passively stretch the muscle
    – Drink water/sports drinks to prevent dehydration/ electrolyte
    imbalances
    – Seek medical attention if multiple muscle groups are
    involved
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21
Q

Flexibility During Pregnancy

A
  • Muscle groups that
    need stretching
    – Hip flexors
    – Front of the thigh
    or quadriceps
    – Lower back
    – Front of the chest
    – Internal rotators of
    the shoulders
    – Back of the neck
    and shoulder
  • Benefits
    – Counterbalances
    biomechanical stresses
    – Relieves common
    pregnancy complaints
    – Reduces excess muscle
    tension
    – Helps you maintain
    adequate length in key
    muscle groups
    – Helps reduce
    psychological stress
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22
Q

Body Composition

A

The relative amounts of fat and fat-free tissues (e.g., bone, muscle, organs) in the body

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23
Q

Obese

A

> 25% body fat for men
35% body fat for women

24
Q

Essential fat

A

Located in nerves and cell membranes
Necessary for body functioning
3% for men
12% for women

25
Q

Storage fat

A

Located in adipose tissue (fat cells)
Visceral (around organs)
Subcutaneous (below the skin)
Provides energy, insulates the body, and protects against trauma
High levels (especially visceral fat) increase risk of disease

26
Q

Healthy percentage can vary greatly, how?

A

8–19% for men, recommended low end of 12–15% for young adults
21–32% for women, recommended low end of 21–25% for young adults
Athletes or very active individuals might have lower values

27
Q

Android pattern of obesity

A

Fat is primarily stored in upper body and around the waist
Most common in men
Greater risk of developing heart disease and diabetes compared to Gynoid pattern

28
Q

Gynoid pattern of obesity

A

Fat is primarily stored in waist, hips, and thighs
Most common in women

29
Q

Overweight and Obesity in the United States

A

Current obesity estimates
34% of adults
17% of children/adolescents (ages 2–19)
N I H estimates obesity directly contributes to 15–20% of deaths in United States
Contributes significant effect on health care costs
10% of all medical costs in United States
$200 billion per year direct medical costs
Predicted to rise in the future

30
Q

Creeping Obesity

A

The concept of creeping obesity. Note the gradual weight gain over a 4-year period

31
Q

Chronic Conditions of Overweight and Obesity

A

Cardiovascular disease (C V D)
Certain types of cancer (Colon)
Hypertension (or high blood pressure)
Kidney disease
Arthritis, joint problems, and osteoarthritis
Diabetes (Type 2)
Alzheimer’s disease
Menstrual abnormalities/pregnancy issues
Sleep apnea
Gallbladder disease

32
Q

Benefits of a Healthy Weight

A

Mental benefits
Better self-esteem & body image
Better health decision making
Less anxiety and depression
Physical benefits
Lower risk of cardiovascular disease, type 2 diabetes, and certain cancers
Lower cardiovascular and all-cause death rates

33
Q

Health Effects of Underweight

A

Loss of muscle mass and strength resulting from malnutrition
Osteoporosis
Menstrual abnormalities that can lead to infertility
Underweight related to eating disorders (anorexia nervosa and bulimia) can lead to:
Heart problems
Digestive disorders
Kidney damage
Anemia
Lethargy
Muscle weakness
Dry skin
Poor immune function

34
Q

Assessing Body Composition

A

Field methods
Height/weight tables
Body mass index (B M I)
Skinfold test
Waist measurement & waist-to-hip ratio
Laboratory measures
Dual energy X-ray absorptiometry (D X A)
Hydrostatic weighing
Air displacement
Bioelectrical impedance analysis (B I A)

35
Q

Nutrition

A

Substances in food that provide nourishment. They are
needed to support body function and maintain health.
* They serve three major functions:
– Provide energy
– Support growth and development
– Regulate metabolism
* They are divided into 2 main categories
– Macronutrients
– Micronutrients

36
Q

Macronutrients

A

Macronutrients include:
– Carbohydrates
– Fats
– Proteins
– Water
Their main function is to provide energy for the body
– Carbohydrates and fats provide bulk of energy
– Protein contribution is small

37
Q

Carbohydrates

A

Simple carbohydrates
▪ The primary source of energy during exercise and
a requirement for normal brain function
▪ Common simple sugars are glucose, fructose, and
galactose
▪ Glucose plays a major role in energy for the body

Complex carbohydrates
▪ Glycogen (the stored form of glucose)
▪ Starch (fuel source)
▪ Fiber (not a fuel source)

38
Q

Fiber

A

Two types
– Soluble
▪ Dissolves in water
▪ Found in legumes, oats, psyllium, flax seeds, and
certain fruits and vegetables
– Insoluble
▪ Does not dissolve in water
▪ Found in whole grains, nuts, seeds, and certain fruits
and vegetables
– Recommended intake is 25–38 g m/day

39
Q

Fats

A

Two main categories
– Unsaturated (includes monounsaturated and polyunsaturated fats)
▪ Deemed more heart-healthy because have been shown to lower L D L
(bad) cholesterol and reduce heart disease risk
▪ Found in plant sources
▪ Omega-3 fatty acids (found in certain oils and fish) have been
reported to improve blood lipid profile, lower blood pressure, and
reduce inflammation
– Saturated (solid at room temperature and come from animal and plant
sources)
▪ Have been shown to increase total cholesterol and L D L

40
Q

Trans fatty acids

A

– Occurs during food production
– Conversion of unsaturated fats into combination of saturated and
unsaturated fatty acids
– Fried foods, fast foods, and processed snack foods
– Increase total cholesterol, L D L, and heart disease risk
– U.S. Food and Drug Administration (F D A) has announced plans to
remove artificial trans fats from the U.S. food supply

41
Q

Proteins

A
  • Form a major part of lean tissue
  • Primary role is to serve as the structural unit to build and
    repair body tissue
  • Regulate metabolism/protect from disease
  • 4 kcals per gram, usually not a major fuel source
  • Basic structural units are amino acids
    – Nine essential amino acids: the body cannot make
    them, and they must be consumed in the diet
    – Eleven nonessential amino acids: the body can
    synthesize them in adequate amounts
  • Complete proteins (also called whole proteins or high-
    quality proteins)
    – Only in animal foods and soy products
    – Contain all essential amino acids
  • Incomplete proteins (also called low-quality proteins)
    – Present in numerous vegetable sources
    – Missing one or more of the essential amino acids
42
Q

Water

A
  • The macronutrient needed in the highest quantity
  • Comprises about 60–70% of your body
  • Key nutrient for regulating body temperature, digestion, nutrient
    absorption, blood formation, and waste elimination
  • Especially important for physically active people
  • Losing as little as 5% body water causes marked distress; more than
    15% can be fatal
  • Intake varies with body weight and daily activity. For example, a 70 k g
    (150 l b) sedentary individual would need about 9 cups from food and
    beverage
  • Food accounts for ~30% total water intake
43
Q

Micronutrients

A
  • Micronutrients
    – Nutrients needed in smaller amounts
    – Includes vitamins and minerals
    – Essential for many body functions and to sustain life
    – They do not supply energy, but are very important to
    maintaining a healthy body
44
Q

Vitamins and Minerals

A
  • Vitamins
    – Help regulate growth and metabolism
    – An essential part of diet because they cannot be
    synthesized by the body in sufficient amounts to meet its
    needs
    – Water-soluble vitamins (B vitamins and vitamin C)
    – Fat-soluble vitamins (A, D, E, and K)
  • Minerals
    – Chemical elements that help the body function normally
    – Types of Minerals
    ▪ Major: Needed in larger amounts
    ▪ Trace: Needed in smaller quantities
45
Q

Guidelines for a Healthy Diet

A
  • Consume an appropriate number of calories in light of
    calories expended
  • Eat a variety of healthy foods (especially vegetables and
    fruits)
  • Consume less-healthy foods rarely or in moderation
    (processed and sugar containing)
46
Q

2015–2020 Guidelines for Americans

A
  • Focus on caloric balance, nutrient-dense choices
    – Variety of foods to meet caloric needs
    – Macronutrient balanced (Approximately 58% carbs,
    30% fat, 12% protein)
    – Restrict
    ▪ saturated (less than 10%)
    ▪ trans fats (little as possible)
    ▪ cholesterol
    ▪ added sugars/caloric sweeteners
    ▪ salt (<1 tsp/day)
    ▪ alcohol (1 drink/day women; 1–2 drinks/day males)
  • Maintain caloric balance throughout life
  • Engage in regular physical activity
  • Consume sufficient amounts of fruits, vegetables, and
    whole grains
  • Eat fiber-rich fruits, vegetables, and whole grains
  • Take proper food safety precautions
47
Q

Food Labels

A
  • Required on almost all packaged foods
  • They include a list of ingredients in the food (shown in
    order by amount)
  • Shows the amount and the percent Daily Value (D V) of
    fat, carbohydrate, protein, sodium, cholesterol, and
    specific micronutrients
  • Daily Values are nutrition standards based on a 2,000-
    calorie diet
48
Q

Prebiotics and Probiotics

A
  • Prebiotics are compounds that feed your gut bacteria
  • Probiotics are live microorganisms such as bacteria or
    yeast
  • Well-balanced gut microbiome helps
    – maintain a healthy immune system
    – control blood pressure
    – synthesis of select vitamins
    – the breakdown of food to extract nutrients for the body
49
Q

Special Dietary Considerations

A
  • Most people eating a balanced diet don’t need supplements
  • Individuals with special needs benefit from enriched or fortified foods, a
    multivitamin, or a specific vitamin supplement
  • Common supplements include vitamin B12, vitamin D, folate, iron, and calcium
  • People who may benefit:
    – Vegetarians
    – Pregnant women
    – People with chronic illnesses
    – People on certain medications
    – Athletes undergoing rigorous training
    – Lactating women
    – People on prolonged low-calorie diets
50
Q

food Allergies and Intolerances

A
  • Food allergy: an adverse immune reaction to a particular
    food, which can be life-threatening
  • Food intolerance: (also called a food sensitivity) is an
    adverse reaction to a specific food that is not caused by
    the immune system
    – Can produce a wide variety of symptoms, including
    headache and digestive problems
    – Includes lactose intolerance and gluten intolerance
  • People with a food allergy or intolerance can still have a
    balanced diet by replacing the offending foods with
    healthy choices that provide similar nutrients
51
Q

Glycemic Index (G I)

A
  • Measure of effect a food has on blood glucose
  • To each foods with lower G I
    – Eat breakfast cereals made of oats, barley, and bran
    – Eat dense, chewy breads made with whole seeds
    – Choose brown rather than white rice
    – Enjoy all types of vegetables
    – Eat salad vegetables with vinaigrette dressing
    – Balance meals with high-G I food with extra-low-G I foods
    – Add acidic foods to reduce the glycemic response
    – Consume fewer sugary foods and beverages
52
Q

Does Exercise Alter Your Nutrition
Requirements?

A
  • A carbohydrate-rich diet ensures the body has an adequate
    amount of stored carbohydrates to meet the energy needs of
    exercise training
    – The intensity and duration of the exercise activity will
    determine whether carbohydrates or fats are the primary fuel
    source
  • Protein needs can be met with a healthy diet
  • Sweating requires careful attention to replacing water, electrolytes,
    and micronutrients (such as sodium, chloride, and potassium)
  • High vitamin intake Will Not improve performance
  • Antioxidants will help prevent oxidative damage
53
Q

Guidelines for Replacing Water

A
  • Drink 3 cups of water (~0.7 liters) for every pound (i.e.,
    ~0.5 kilogram) of weight loss during exercise
  • Consume water before, during, and immediately following
    exercise
  • Weigh every morning and increase fluids when body
    weight is a pound lower than previous day
  • If urine is darker than color of lemonade, increase fluids
  • Do not rely on thirst
  • Salt foods to assist in replacing sodium/chloride
  • For most people, sports drinks are not needed, but they
    can accelerate the rate of rehydration and assist in
    replacing electrolytes (Most contain calories, which add to
    your daily calorie intake)
  • Excessive fluid intake can, in extreme cases, lead to a low
    sodium concentration (hyponatremia)
  • Fluid replacement following exercise should approximate
    the volume of water lost in sweat
54
Q

Do Supplements Enhance Health and
Performance?

A
  • Role of supplements
    – Limited scientific evidence to validate health or
    performance claims
    – Best approach is to eat a wide variety of foods and avoid
    excessive supplements
  • Regulation of supplements
    – No F D A approval is required (supplements are not tested)
    – Manufacturers self-police the safety of supplements and
    quality of ingredients with no oversight
    – Manufacturers cannot make claims about supplements
    concerning the treatment, prevention, or cure of diseases
55
Q

Foodborne Illness

A
  • Eating foods with some bacteria can make you sick
  • Often causes nausea, vomiting, and diarrhea from 12 hours to 5 days after infection
  • Can be fatal in children or at-risk people
  • Safety guidelines
    – Select foods that are clean and fresh
    – Wash produce thoroughly
    – Drink only pasteurized milk and juice
    – Don’t eat raw eggs or raw fish
    – Keep perishables cold or frozen
    – Cook all meats thoroughly
    – Use separate cutting boards and utensils for meat and produce
    – Wash and rinse dishes, utensils, and food preparation surfaces thoroughly
    – Wash your hands thoroughly before and after handling food