Weeks 1-7 Flashcards

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1
Q

Basal level

A

energy expenditure required to keep one alive while at rest

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2
Q

Physical Activity

A

Any bodily movement produced by the contraction of skeletal muscles that increases energy expenditure above a basal level

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3
Q

Inactive

A

Not getting any moderate or vigorous intensity physical activity beyond basic movement from daily life activities

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4
Q

Insufficiently Active

A

doing some moderate or vigorous intensity physical activity but less than the target range for meeting the key guidelines for adults

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5
Q

Active

A

Doing the equivalent of 150 minutes to 300 minutes of moderate intensity physical activity a week. This level meets the key guidelines target range for adults

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6
Q

Highly Active

A

Doing more than 300 mins of moderate physical activity a week

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7
Q

Exercise

A

Physical activity that is planned, structured, repetitive, and designed to improve or maintain physical fitness, physical performance, or health

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8
Q

Sedentary Behavior

A

Refers to any walking behavior characterized by a low level of energy expenditure (Less than or equal to 1.5 METs) while sitting, reclining, or laying

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9
Q

METs

A

metabolic equivalent of task, measures energy required to do a task

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10
Q

MET min equation

A

MET level x duration(min) x # of sessions a week

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11
Q

Performance related physical fitness

A

goes beyond goals of basic health and involves agility, speed, balance, power, coordination, and reaction time

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12
Q

Caloric expenditure

A

the total number of calories a body uses to maintain its functions and perform activities over a specific period.

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13
Q

Health related physical fitness

A

is a multidimensional construct that refers to the characteristics and attributes that allow a person to perform physical activity in a way that supports their day-to-day life. Cardiorespiratory endurance, muscular strength, muscular endurance, flexibility, and body composition are major aspects

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14
Q

Overload

A

physical stress on body when physical activity is a greater intensity than one is used to, causes fatigue or injury

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15
Q

Progression

A

progress to a higher physical activity level by continued overload and adaptation, improves flexibility, best to work in small steps

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16
Q

Specificity

A

benefits of physical activity specific to body system doing the work, example would be running to decrease your mile time

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17
Q

Functional Ability

A

is the capacity of a person to perform tasks or behaviors that enable him or her to carry out everyday activities, such as climbing stairs, or to fulfill basic life roles, such as personal care, grocery shopping, or playing with grandchildren

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18
Q

Field body composition methods

A

Skinfold calipers (they measure the skinfold of different parts of the body), body mass index (weight divided by height), and bioelectric impedance analysis (Measures impedance to the flow and distribution of a radio frequency, alternating current, measures total body water)

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19
Q

Lab body composition methods

A

Hydrostatic weighing (You weigh someone under water, based on total body density), Bod Pod (measures weight and volume, Large computerized device), DEXA (Imaging test that uses low levels of x-rays to measure bone density as well as body composition)

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20
Q

FITT training principle

A

frequency, intensity, time, type

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21
Q

Heart Rate zones

A

VO2 max, anaerobic, aerobic, weight control, moderate activity. To calculate max heart rate, 220 minus your age.

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22
Q

Training types

A

Aerobic, Anaerobic, Strength, and Flexibility

23
Q

Types of Physical Activity

A

Aerobic Based (Type of PA [Endurance activity/ cardio activity] where the body’s large muscles move in a rhythmic manner for a sustained period of time), Muscle Strengthening , and Bone Strengthening

24
Q

Physical Activity recommendations for adults

A

150 minutes of moderate-intensity physical activity and 2 days of muscle strengthening, or 75 minutes of vigorous-intensity physical activity for adults

25
Q

Physical Activity recommendations for kids and teenagers

A

60 minutes of moderate-intensity physical activity and 3 days a week of vigorous-intensity physical activity. In addition, 3 days a week each of bone and muscle strengthening activities.

26
Q

MET of light intensity activity

A

less than 3.0 MET Ex. Walking at a slow pace.

27
Q

MET of moderate intensity activity

A

3.0-6.0 MET level Ex. Walking briskly (2.5-4mph)

28
Q

MET of vigorous intensity activity

A

6.0 or more MET EX. Running or jogging

29
Q

Components of physical activity

A

Cardiovascular, Muscular fitness, balance, flexibility, fitness

30
Q

Healthy eating index

A

measures how closely food and beverage choices align with the DG.

31
Q

dietary pattern

A

The totality of what individuals habitually eat and drink

32
Q

macronutrients

A

essential nutrients that your body needs in large amounts to function optionally

33
Q

micronutrients

A

important groups of nutrients your body needs in smaller amounts

34
Q

energy

A

capacity to do work obtained through break down of macronutrients

35
Q

monosaccharides

A

a single sugar (glucose)

36
Q

disaccharides

A

2 bonded sugars (lactose, sucrose)

37
Q

polysaccharides

A

multiple sugars
digestible: starch, dextins, glycogens
indigestible: cellulose, hemicellulose, pectins, gums, and mucilages

38
Q

obesity

A

BMI of 30 or higher

39
Q

Dietary Guideline 1

A

Follow a healthy dietary pattern at every stage of life

40
Q

Dietary Guideline 2

A

Customize and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions, and budgetary considerations

41
Q

Dietary Guideline 3

A

Focus on meeting food group needs with nutrient dense foods while staying within the calorie limit

42
Q

Dietary Guideline 4

A

Limit foods and beverages higher in added sugars, saturated fat, and sodium, and limit alcoholic beverages

43
Q

diet and chronic disease prevalence

A

6/10 adults are living with one or more chronic diseases

44
Q

dietary intakes vs recommendations

A

Fewer than 10% of Americans follow the dietary guidelines.
The average American scores a 59/100 on the Healthy Eating Index (HEI)

45
Q

Protein roles

A

hormone production, build & repair tissue, immune function

46
Q

vegetable recommendations

A

2.5 cups a day

47
Q

fruit recommendations

A

2 cups a day

48
Q

grains recommendations

A

6 ounces a day

49
Q

dairy recommendations

A

3 cups a day

50
Q

protein foods recommendations

A

5.5 ounces a day

51
Q

oils recommendations

A

27 grams a day

52
Q

types of processed food

A

canning, cooking, freezing, milling, chopping

53
Q

food safety

A

clean, separate, cook, chill

54
Q

function of fats in the body

A

Energy source, cell membrane, absorption of fat-soluble vitamins, and hormone production