Exercise physiology Flashcards
food we eat
our body makes ATP from the nutrients we eat
what are carbohydrates converted to, stored as and stored in
glucose
glycogen
muscle and liver
what are fats converted to, stored as and stored in
fatty acids
triglycerides
adipose tissue
what are proteins converted to, stored as and stored in
amino acids
polypeptide chain
muscle
role of macronutrients
carbohydrates: preferred fuel source
fats: readily used at rest or once carbs are used
protein: extreme conditions, ultramarathons, etc
ATP breakdown
energy for muscle contraction is released when the 3rd phosphate is broken (leaving ADP, phosphate and energy)
Energy pathways and systems
Anaerobic pathways (no O2)
- ATP-CP system
- Lactic acid system
Aerobic pathway (with O2)
- Aerobic system
predominant energy system is dependent on the intensity and duration of the physical activity
balanced diet requirements
- adequate water intake
- limit foods high in saturated fats (cakes, biscuits, fried foods)
- limit intake of high sugar foods (soft drinks, lollies)
- limit intake of high salt foods
- limit alcohol intake
Carbohydrates
- about 55% of typical diet
simple carbohydrates - small molecule which is easily broken down, eg. sugar, honey, fruit juice
complex carbohydrates - large molecule mainly found in plant-based foods, e.g. potato, bread, cereals, rice and pasta - converted to blood glucose leading to a rise in insulin levels
- excess blood glucose converted to glycogen
speed of glucose release varies depending on the type of carbohydrate eaten (GI)
recommended dietry intake of CHO
non-athletes
- 45 - 55% of total daily caloric intake
- approx. 4.2g/kg
athletes
- 60% total daily caloric intake
- approx. 7-8g/kg daily
heavy training
- 70% total daily caloric intake
- approx. 8-10g/kg daily
Glycaemic Index (GI)
- ranking of carbohydrates base on their immediate effect on blood glucose (blood sugar) levels
- measured on a scale of 1 (low) - 100 (very high)
Low GI foods
- apples
- lentils
- kidney beans
- peanuts
- navy beans
- sausages
Moderate GI foods
- corn
- peas
- white pasta
- sweet potatoes
- oranges
- oatmeal
High GI foods
- pure glucose - GI of 100
- honey
- white bread
- white rice
- gel shot
High GI
- break down quickly during digestion - immediate effect on increasing blood sugar levels
During exercise - rapid absorption and release of energy into bloodstream provides opportunity to top up glycogen stores, helping with glycogen sparing
Immediately after (first 30 mins) - immediately after exercise muscles are most responsive to topping up fuel supplies
Low GI
- break down slowly during digestion - releasing glucose gradually into the blood stream
- best consumed as part of the pre-event meal and after the event to replenish supplies
Pre-event meal (1-4hrs prior) - slower release of glucose into bloodstream helps keep blood glucose levels topped up prior to race
After exercise (1-24hrs post exercise) - assists with repletion of muscle and liver glycogen stores in the 24hrs post exercise
Rebound hypoglycaemia
- athletes must be careful they don’t consume high GI foods 30-120min prior to event as it may cause rebound hypoglycaemia
- immediately after eating CHO, there is a rise in blood sugar levels resulting in the hormone insulin being released into the blood and lowering blood sugar levels
- when an athlete consumes high GI foods just prior to physical activity, we see a rapid rise in blood sugar levels causing an overshoot in insulin release
- this insignificant reduces blood sugar levels which impairs CNS functioning during exercise causing a negative effect on performance
Fats
- about 30% of average diet
fat consumption beyond this - leads to overweight and cardiovascular disease
saturated fats (usually from animal fats e.g. milk, cheese) - are associated with cardiovascular problems
unsaturated fats (avocado, nuts, fish) - are considered healthy fats when consumed in moderation - fat stores are not limited and provide a plentiful source of energy - especially in submaximal exercise conditions (e.g. rest, gentle walking)
Protein
- about 15% of average diet
- average active people need about 0.6g/kg
- endurance athletes may need up to 1.6g/kg
- body builders may consume up to 30% of their overall energy intake from protein sources
- mainly involves in maintaining the structure of the body and is vital in growth and repair of tissues
acclimatisation
the process of an athlete adjusting to new environmental conditions in order to assist with performance
conduction - definition
the transfer of heat through direct contact with another object
convection - definition
the transfer of heat through the movement of air or water
evaporation - definition
transfer of heat resulting from evaporation of sweat from the body