Health Semester One Final Flashcards
3 subcategories of food and role of each
Proteins (immune system and muscle building)
carbs( short term energy )
fats (Long-term energy in insulation)
Purpose of food
Provide energy
To hormones impacting appetite and how they work
Grehlin - empty (gives more energy)
Leptin- full (more powerful)
Losing weight safely ratio
Lose about 500 to 1000 cal per day
1 pound of fat is equal to how many calories
3500
What does BMI stand for
Body Max Index
How is BMI calculator
Calculated based on height and weight. Does not take muscle mass or bone structure into consideration.
What waist circumference is an indicator of risk
Over 40 in men and over 35 in women
Calories per 1 g of fat
Nine
Calories per 1 gram of carbs
4
Calories per 1 g of protein
4
Basal metabolic rate
Body burning calories at rest
Thermic effect of food
Amount of energy needed to digest food
The 5/20 rule
5% daily value of bad
nutrients or less and 20% of daily value of good nutrients or more
Three things to remember when making food choices based on the label
Serving size, calories, percent of daily value.
How are ingredients listed on the package?
Greatest to least
Four steps to help prevent food poisoning
Clean, separate, cook, chill
FITT principle
Frequency, intensity, time, type
Components of physical fitness
Body composition, aerobic capacity, flexibility, muscular strength, muscular endurance
Four ways of measuring exercise intensity
Target heart rate, talk test, resting heart rate, perceived rate of exertion
Target heart rate
(220-age)0.7
(220-age) 0.9
Talk test
Able to talk/sing means warm-up level
Able to talk but with difficulty means moderate level
not able to talk or it is really hard means intense level
Resting heart rate
Lower it is means less body has to work
Perceived rate of exertion
Rating of intensity level
Aerobic versus anaerobic
Oxygen or without oxygen
VO2 Max
Innate aerobic capacity
Principles of training
Warm up, cool down, specificity, reversibility (muscular strength versus aerobic base), progression, overload
Warm up
Increase range of motion in the joints, warm body temperature, dynamic movement. This step is very very important.