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1 BSEcE-A > PATHFit 02 Midterms > Flashcards

PATHFit 02 Midterms Flashcards

1
Q

branch of health about the food intake and food for growth

A

Nutrition

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2
Q

Proper nutrition

A

Adequacy, balance, variety

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3
Q

eat adequate amount of food, not too much

A

Adequacy

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4
Q

eat the right proportion from different categories of
food

A

Balance

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5
Q

eat different types of food Go, Glow and Grow
categories

A

Variety

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6
Q

important food substances and elements that help our body
function properly

A

Nutrients

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7
Q

How many basic types of nutrients are there?

A

6

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8
Q

what are the basic types of nutrients?

A

Carbohydrates, Protein, Fats, Water, Vitamins and Minerals

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9
Q

How many division does nutrients have and what are those?

A

2, Macronutrients and Micronutrients

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10
Q

4 Macronutrients

A

Carbohydrates, Protein, Fats and Water

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11
Q

2 Micronutrients

A

Vitamins and Minerals

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12
Q

Main source of energy

A

Carbohydrates

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13
Q

Needed for growth, building,
and repair of body tissues

A

Proteins

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14
Q

Stores energy and carries the vitamins and minerals to circulate it; Needed for immune system
function and helps the body
store and use vitamins

A

Fats

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15
Q

Needed for waste removal,
regulates body temperature,
cushions the spinal cord and
joints

A

Water

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16
Q

Percent of water in our body

A

70%

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17
Q

Nutrients that are
considered as large portions that our body
needed

A

Macronutrients

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18
Q

Nutrients that
are only needed in very little amount

A

Micronutrients

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19
Q

3 main minerals

A

Iron, Calcium ad Zinc

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20
Q

type of mineral that helps in blood regulation

A

Iron

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21
Q

type of mineral that helps in teeth and bone structure

A

calcium

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22
Q

type of mineral that helps to boost energy and plays a role in immune function

A

zinc

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23
Q

nutrients that are considered as substances

A

Vitamins

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24
Q

6 main vitamins

A

Vitamin A, Vitamin B6, Vitamin B12, Vitamin Folate, Vitamin E, Vitamin C

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25
Q

Vitamin for good eyesight

A

Vitamin A

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26
Q

Vitamin for breaking down carbohydrates

A

Vitamin B6

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27
Q

Vitamin that helps in he maintenance of blood

A

Vitamin B12

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28
Q

Vitamin that aids in the formation (production) of red
blood cells and protein

A

Vtamin Folate

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29
Q

Vitamin that helps to improve immunity and resistance to infections

A

vitamin c

30
Q

Vitamin that aids in skin and hair growth and formation

A

Vitamin E

31
Q

when does a person needs “carbo-loading”?

A

Before exercise

32
Q

are exercise prescription to help participants understand how long and how hard they should exercise

A

FITT Principles

33
Q

refers to the number of sessions per given amount of time; describes how often you exercise

A

Frequency

34
Q

Refers to the degree of difficulty of an exercise session; describes how hard you exercise

A

intensity

35
Q

levels of intensity

A

Low, moderate and vigorous

36
Q

refers to the duration or how long a specific activity or an exercise session will last

A

Time

37
Q

refers to what kind of exercise you are doing or the classification of exercise

A

Type

38
Q

General Principles of exercise

A

Progression, Specificity, Reversibility, Overload, Individuality and Recovery

39
Q

It is a systematic increase of the exercise program so that appropriate physiological system continues to be overloaded.

A

Progression

40
Q

Training effects are highly specific to the particular physiological systems overloaded, to the particular muscles used, and more specifically to the particular muscle fibers recruited to perform the work

A

Specificity

41
Q

the principle simply states that if an individual stops to exercise the body returns to its initial level of fitness.

A

Reversibility

42
Q

refers a body system that must be exercised at a level beyond which it is presently accustomed

A

Overload

43
Q

All individuals have different performances, fitness attributes, lifestyles, nutritional preferences, and they respond to exercise and its physical and social environments in their own unique way

A

Individuality

44
Q

it refers to the amount of time the body should be allowed to rest and recover from fatigue before the next activity begins.

A

Recovery

45
Q
A
45
Q

It is a light activity aimed at increasing the body temperature and open up blood capillaries to allow a gradual increase in the blood flow to the muscles, ligaments, and tendons

A

Warm-up exercises

46
Q

It is done by doing gradual flexibility activities from upper to lower extremities.

A

Stretching

47
Q

an individual now engages himself into exercises, which lead to his desire of improving his level of physical fitness.

A

Conditioning bout

48
Q

serve to gradually taper off the body from the stress of exercise

A

Cool down

49
Q

is the what, where and how of the goal

A

Specific

50
Q

how you will evaluate whether or not you met the goal

A

Measurable

51
Q

setting a goal that you can accomplish.

A

Achievable

52
Q

setting a goal that is challenging, but attainable

A

Realistic

53
Q

relates to when you want to achieve your goal by, and what time frame you have to reach your goal.

A

Timely

54
Q

Proper food intake Increases
endurance and
performance

A

During exercise

55
Q

Consume water every _____ during exercise

A

15-30 minutes

56
Q

Increases Blood Glucose & glycogen level

A

Before exercise

57
Q

it is ideal to eat within the first 30 minutes with 1g of carbohydrate for every 1kg of an individual’s weight

A

After Exercise

58
Q

Process of repairing and rebuilding tissues
takes place

A

Rest

59
Q

also makes you feel yourself at best

A

Rest

60
Q

amount of fats and oils to consume based on food pyramid

A

6-8 tsp

61
Q

amount of sugar/sweets to consume based on food pyramid

A

5-8 tsps

62
Q

amount of fish, shellfish, meat & poultry, dried beans & nuts to consume based on food pyramid

A

3-4 servings

63
Q

amount of egg to consume based on food pyramid

A

1

64
Q

amount of milk & milk products to consume based on food pyramid

A

1 glass

65
Q

amount of vegetables to consume based on food pyramid

A

3 servings

66
Q

amount of fruits to consume based on food pyramid

A

2-3 servings

67
Q

amount of rice, rice products, corn, root crops, bread, noodles to consume based on food pyramid

A

5-8 servings

68
Q

amount of water/ beverages to consume based on food pyramid

A

8 glasses

69
Q

is any type of exercise that improves your cardiovascular system

A

cardio

70
Q

any type of exercise that tones and strengthens the muscles

A

STRENGTH TRAINING

1 BSEcE-A (7 decks)

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