!!! Injury prevention Flashcards

1
Q

What are the intrinsic risk factors?

A
  1. Previous injury
  2. Posture or alignment issues
  3. Age
  4. Nutrition
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2
Q

What are the extrinsic risk factors?

A
  1. Poor technique
  2. Incorrect equipment and clothing
  3. Inappropriate frequency of activity
  4. Warm-up and cool-down ineffectiveness
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3
Q

What are warm-ups used for?

A
  1. Raising body temperature –> a rise of 2-3 degrees increases enzyme activity, diffusion gradients and metabolic activity, increasing efficiency of muscular contraction
  2. Preparing the body physiologically –> the elasticity o muscles, tendons and ligaments improves
  3. Preparing the body psychologically –> mentally performers are ready for the task ahead
  4. Minimising the risk of injury –> the performer is less likely to suffer strains/sprains
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4
Q

What are the key features of a warm-up?

A
  1. Lasts 20-45 minutes
  2. Gradually increases in intensity
  3. Has 3 stages –> pulse raising, stretching and mobility, sport-specific drills
  4. Stretching and mobility should be dynamic in sport-specific pattern
  5. Static stretching should be avoided
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5
Q

What are cool-downs used for?

A
  1. Maintaining heart rate –> to maintain blood and metabolic activity, flushing muscle tissue with oxygenated blood
  2. Aiding the removal of lactic acid –> enhancing future performances, delaying fatigue and injuries
  3. Aiding the healing process
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6
Q

What are the key features of a cool-down?

A
  1. Last 20-30 minutes
  2. Gradually decreases in intensity
  3. Has several stages –> moderate intensity activity, to maintain HR, VR and remove waste ; and stretching exercise to reduce muscle tension and lower temp
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7
Q

What has research suggested about static stretching?

A
  1. Has no effect on injury prevention
  2. May reduce the peak force produced in the Achilles tendon by 8%
  3. Deteriorates antagonistic co-ordination, hampering explosive movements
  4. Reduces eccentric strength by 9%, decreasing ability to change direction and speed
  5. Reduces the muscle’s ability to consume O2 by 50%
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