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Chapter 1 Flashcards

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1
Q

what is physical education

A
  1. subject in school
  2. profession
    - teaching
    - fitness/wellness
    - sport
    - athletic therapy
  3. academic discipline
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2
Q

PE programs

A

geared towards the training of physical educators for the school system
emphasis on the moving body (pedagogical)

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3
Q

kinesiology

A

combination of the greek for “to move” and “logos” (discourse or study)

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4
Q

first kinesiology programs in canada

A

uni of waterloo, simon fraser 1967

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5
Q

what happened in 1993

A

the american academy of physical education offically endorsed the term “kinesiology” to represtn the acedemic study of the human movemen in undergrad degrees now governeed by USA by national academy of kin

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6
Q

what is the socio-cultural approach to the study of sport

A

would not measure bodies to determine if one is fit, but would ask questions such as what is healthy, whose body is athletic, ect

  • a humanist perspective
  • social science perspective
  • a curiosity-based reaserch perspective
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7
Q

interdisciplinary appraoches to the study of obesity and inactivity

A 
socio-cultural
behavioual
bio-physical
sport psychology
sociology, history, philosphy 
exercise physiology
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8
Q

bio physical includes

A

exercise physiology

biomechanics

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9
Q

sociology, history, philosophy

A

sport psychology

exercise psychology

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10
Q

sport culture

A

historically created over time
culturally negotiated
impacted by political and economic societal issues
involves creative spheres

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11
Q

health is

A

the capacity to lead a statisfying life, fulfill ambitions, and accommodate to change

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12
Q

health involves

A

specific to a person life
a dynamic, ever changing process
holistic, not simply the absence of disease
related to quality of ones life
multidimensional
related to persons ability to cope with the challenge of change

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13
Q

dimensions of health

A 
physical
social
mental
enviornmental
spiritual
emotional
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14
Q

reactive or curative approach

A

worrying about health only when sick. not asserting control over your health in the abesence of diease

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15
Q

proactive approach

A

adopting lifestyle habits that, in the long run, will enable you to lead a more healthy life

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16
Q

wellness is

A

the conbination of health and happiness

reflected in the way a person chooses to live life

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17
Q

pos family influences

A

education
values
support

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18
Q

neg family influences

A

influences ones health

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19
Q

pos media messages

A

highly motivational

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20
Q

neg media messages

A

power to encourage unhealthy choices

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21
Q

social/peer influences

A

part take in sport

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22
Q

cultural influences on health

A

north americans tend to think scientifically about disease

western med deals largely with treatment or organs and systems, in isolation from persons mind and environment

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23
Q

nutrients

A

macronutreints
mironutrients
wtaer
fibre

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24
Q

nutrition

A

science of food

helps teach about healthy diet that contains adequate amounts of all essential nutrients

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25
essential nutrients
obtained from digested foods
26
micronutrients
vits and mins
27
macronutrients
protiens, fats, carbs provide energy: calories water fibre
28
carbs
``` primary source of energy 55-60% of daily caloric intakes used by the body easily and quickly used first, before fats ans protiens sugars and startches ```
29
energy per nutrient
carbs: 4/g fat: 9/9 protien: 4/g alcohol: 7/g
30
sugars
simple carbs | provide energy
31
single sugars
monosaccharides glucose: (dextrose) blood sugar and primary energy source fructose: fruit sugar
32
double sugars
lactose: milk sugar sucrose: table sugar (sugar beets or cane) broken down to single sugars before absorbed in blood
33
starches
complex carbohydrates (polysaccharides) grains foods high in complex carbs tend to be provide vitamins, minerals, water and protien in addition to energy broken down to single sugars before absorbed in blood
34
fats
3 fatty acids and 1 glycerol (an alcohol)=triglyceride most concentrated form of energy aid in apsorbtion of fat-soluble vits (A,D,E, and K) involved in synthesis of hormones add flavour and texture to food cushion body's organs insulate our bodies
35
saturated fats
should e consumed in moderation linked to high cholesterol and heart diease dominiant in animal fat and some plant oils soild at room temp no double bonds between carbon atoms in fatty acid molecules
36
unsaturated fats
may lower cholesterol and protect against heart disease dominant in plant oils liquid at room temp have double bonds between carbon atoms in fatty acid molecules monounsaturated- 1 double bond polyunsaturated- one or more double bond
37
trans fat
found in junk foods, mass-produced baked goods, margarines produced through hydrogenation of unsaturaed fats turns double bonds into single bonds yields more soild product and extends shelf-life
38
cholesterol
type of fat that circulates in the bloodstream essential component of human tissues because strengthen cell walls needed for making nerve covering, hormones and vit D vit D3-cholecalciferol high blood levels implicated in heart disease linked to high intakes of saturated fats not well linked to dietary cholesteral intakes
39
HDL and LDL
protien particles ( or lipoprotiens) carry cholesterol in bloodstream dietary habits and physical activity influence LDL and HDL
40
LDL
carries cholesterol to bodys cells | "bad" because high amounts of cholesterol in the blood are depostied as plaques on blood vessels
41
HDL
carries cholesterol back to the liver where is it removed from the body "good" because high amount can protect against heart disease
42
triglycerides
make up most of the fat in our diets also make up of the fat in our bloodstream high amounts, in combination with cholesterol, lead to plaque formation carried by very low density lipoprotiens (VLDL)
43
proteins
``` found in every living cells structural components necessary for building and repairing -muscles -bones -blood -enzymes -hormones -cell membranes ```
44
amino acids
make up protiens protiens are chains of amino acids 20 common naturally occurring 9 cannot be synthesized in the body (essential) protiens are considered complete if they contain all 9 essential amino acids
45
complete protiens
provide all essential amino acids animal products chickpeas, quinoa, soy
46
incomplete protiens
dont provide all essential amino acids many plant sources need to be combined importance of eating varied diet
47
excessive intake
eliminated by urine | synthesized into fat storage
48
no more than of fat should be saturated
1/3 carbs: 55% fat 30% protiens 15%
49
vitamins
organic, carbon-containing substances that do not provide calories required in small amounts for growth, reproduction and health maintenance conenzymes faciliate actions of enzymes in chemical reactions and repsonses
50
two classes of vits
water-soluable are not readily stored in fat and eliminated via urination fat-soluble dissolve and are stored in fat in excess cause toxicity
51
minerals
inorganic: non-carbon-containing required in small amounts for body regulation, structure, growth and tissue maintenance, catalysts major minerals found in large amounts in our bodies trace minerals found in small amounts in our bodies excess amounts can lead to harmful symptoms
52
water
``` essential for life makes up large percentage of our bodies an food medium for nutrient transport assists digestion and absorption temp regulation base for bodys lubricates key role in chem reactions ```
53
fibre
not a nutrient but important elemnet in our diet plant substances that cannot be digested facilitate elimination soluble binds to cholesterol- containing compounds in the intestine and lowers cholesterol levels and slows down glucose absorption insoluble absorbs water from intestinal tract to prevent constipation and may play a role in intestinal cancer prevention
54
energy balance equation
energy needs of the body describes the relationship between energy input and expenditure energy input: calories we consume in food energy expenditure: calories we burn through exercise and bodily processes
55
energy needs of the body
basal metabolic rate highest proportion of total daily calories used for basal metabolism to support vital functions: blood circulation respiration brain activity
56
BMR
``` BMR=1 calorie BW (kg) x 24hrs high at birth and increases to year two, then gradually declines with age, except in puberty exercise increases the bodys energy needs how much depends on exercise -volume -intensity -type ```
57
``` BMR TEF NEAT TERA EPOC ```
``` basal metabolic rate thermic effect of food non-exercise activities thermogensis thermic effect of physical activity excess post exercise O2 consumption ```
58
6 components: strategies to increase energy consumption (lose weight)
- eat 5-6 healthy meals a day including breakfast, with reduced calories and more fiber - add resitance training to build more muscles and increase BMR - be more active in daily living - add planned exercise - add intense workout to boost EPOC
59
body comp
``` lean body mass fat body mass measuring body fat body mass index misleading norms somatotyping ```
60
body comp refers to
``` the amount of body constituents: fat muscle bone other organs ```
61
two-component model
lean body mass | total body mass
62
lean body mass
``` "non-fat" or"fat free" components skeletal muscle bone water calculated by very low LBM =impaired health amenrrhea in women ```
63
fat body mass two components
1. essential fat | 2. storage fat
64
fat body mass
``` total body fat essential fat: required for normal functioning 3% makes 12% females storage fat: subcutaneous fat acculmalates beneath skin visceral fat accumulates around organs energy reserve in case starvation cushions and protects organs helps reglate body temp 12% men 15% women ```
65
BMI
alternative method for mesauring body composition not useful for babies, teens, preg women, very muscular people 3 ranges: underweight < 18.5 healthy: 18.5-24.9 overweight: 25-29 or over
66
issues in weight mangement
obesity creeping weight gain deiting and weight -loss industry eating disorders and body image
67
obesity
body fat >25% in men and >32% in women more than doubled in the last 35 years in can-25% of adults involves environmental, social, psychological, and genetic factors

Pers 1500 (12 decks)

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