Wed. Health Ms. Sandoval Final Exam Prep
DONE entered
Good Morning All! Our final exam will be on Friday, 5/29. I have attached the study guide for the exam. Please use this to study the terms, sports rules/cues and food pyramid. In order to be marked present today, please respond to this question by commenting "done"
Physical Education Final Exam Study Guide
Terms:
Metabolism - A sequence of chemical reactions that take place in cells in the body. These reactions are responsible for the breakdown of nutrients and the generation of energy and the materials that cells and organisms need to grow, reproduce, and stay healthy.
Saturated fat - Fatty acids that have no double bonds.
Unsaturated fat - Fatty acids that have two or more double bonds and are usually liquid at room temperature.
Trans Fat - Unsaturated fatty acids that are structurally different from the unsaturated fatty acids that occur naturally in plant foods and that have detrimental health effects.
Digestion - The process of breaking down food into substances the body can use for energy, tissue growth, and cell repair.
Cholesterol - A natural sterol present in all animal tissues.
Fiber - A type of carbohydrate that cannot be easily digested in the small intestine.
Calories - A unit commonly used to measure energy content of foods and beverages as well as energy use (expenditure) by the body.
Serving size - A standardized amount of a food, such as a cup or an ounce, used in providing information about a food within a food group, such as in dietary guidance.
Calcium - A mineral important for optimal bone health.
Digestive system - The organs that take in food and turn it into products that the body can use to stay healthy.
Sodium - essential nutrient needed by the human body in relatively small amounts and is important for many body processes, such as fluid balance, muscle contraction, and nervous system function.
Agility - The ability to change position of your body quickly and under control.
Balance - The ability to keep an upright position.
Speed - The ability to cover distance in a short period of time.
Power - The combination of speed and muscular strength.
Reaction Time - The amount of time it takes your body to react to a signal.
Coordination - The ability to integrate one's hand, eye, and foot movement.
Flexibility - The ability to move your joints through a full range of motion.
Body Composition - What your body is composed of, muscle, bone and fat.
Cardiovascular strength - The ability of the heart, blood vessels, and respiratory system to supply oxygen and fuel to the body.
Muscular strength - The ability of muscles to exert maximum force one time.
Muscular endurance - The amount of external force that a muscle can exert for an extended/repeated period of time.
Resting heart rate - One's heart rate when he or she isn't doing anything.
Target heart rate - Where your heart rate should be when you are exercising.
Dynamic Stretches - active movements where joints and muscles go through a full range of motion (ex. skips, frankensteins, knee hugs, butt kicks, walking lunge, quad stretch, toe touches, karaoke, side shuffle, back pedal).
Static Stretches - When a stretch is being held for a certain amount of time.
Aerobic exercise - Exercises that require large amounts of oxygen for an extended period of time (ex: cardio machines, spinning, running, swimming, walking, hiking).
Anaerobic exercise - Activity that breaks down glucose for energy without using oxygen (ex: heavy weight training, cycling and jumping).
Vitamins & Minerals - A nutrient that the body needs in small amounts to function and stay healthy.
Carbohydrates, Fats & Protein - the three main nutrients in food that provide calories, or "energy" for the body.
Health Related Fitness Components: cardiovascular fitness, muscular strength, muscular endurance, flexibility, body composition
Skill Related Fitness Components: agility, balance, speed, power, reaction time, coordination
Factors that influence body composition: heredity, metabolism, gender, diet, physical activity, sleep, stress.
Cardiovascular Fitness is tested during the Pacer Test.
Cardiovascular Fitness is the most important health related component of fitness.
Maximum Heart Rate Equation: 220 - age = max heart rate
Hockey:
Dominant hand should be placed in the middle of the hockey stick.
Non-dominant hand should be placed at the top of the hockey stick.
Goalie is the only player that is allowed to touch the ball with their hands during a hockey game.
The hockey stick should never come above your waist.
Volleyball:
Six players on the court at one time.
The volleyball may be touched a maximum of 3 times while on one side of the court.
Two types of passes are bump and set.
Basketball:
You dribble with your finger pads.
Three types of passes in basketball are bounce pass, chest pass and overhead pass.
The acronym “BEEF” is used for shooting in basketball. BEEF stands for Balance, Eyes, Elbow, Follow-through.
Please use the food pyramid below to find the serving size for each food group.
Good Morning All! Our final exam will be on Friday, 5/29. I have attached the study guide for the exam. Please use this to study the terms, sports rules/cues and food pyramid. In order to be marked present today, please respond to this question by commenting "done"
Physical Education Final Exam Study Guide
Terms:
Metabolism - A sequence of chemical reactions that take place in cells in the body. These reactions are responsible for the breakdown of nutrients and the generation of energy and the materials that cells and organisms need to grow, reproduce, and stay healthy.
Saturated fat - Fatty acids that have no double bonds.
Unsaturated fat - Fatty acids that have two or more double bonds and are usually liquid at room temperature.
Trans Fat - Unsaturated fatty acids that are structurally different from the unsaturated fatty acids that occur naturally in plant foods and that have detrimental health effects.
Digestion - The process of breaking down food into substances the body can use for energy, tissue growth, and cell repair.
Cholesterol - A natural sterol present in all animal tissues.
Fiber - A type of carbohydrate that cannot be easily digested in the small intestine.
Calories - A unit commonly used to measure energy content of foods and beverages as well as energy use (expenditure) by the body.
Serving size - A standardized amount of a food, such as a cup or an ounce, used in providing information about a food within a food group, such as in dietary guidance.
Calcium - A mineral important for optimal bone health.
Digestive system - The organs that take in food and turn it into products that the body can use to stay healthy.
Sodium - essential nutrient needed by the human body in relatively small amounts and is important for many body processes, such as fluid balance, muscle contraction, and nervous system function.
Agility - The ability to change position of your body quickly and under control.
Balance - The ability to keep an upright position.
Speed - The ability to cover distance in a short period of time.
Power - The combination of speed and muscular strength.
Reaction Time - The amount of time it takes your body to react to a signal.
Coordination - The ability to integrate one's hand, eye, and foot movement.
Flexibility - The ability to move your joints through a full range of motion.
Body Composition - What your body is composed of, muscle, bone and fat.
Cardiovascular strength - The ability of the heart, blood vessels, and respiratory system to supply oxygen and fuel to the body.
Muscular strength - The ability of muscles to exert maximum force one time.
Muscular endurance - The amount of external force that a muscle can exert for an extended/repeated period of time.
Resting heart rate - One's heart rate when he or she isn't doing anything.
Target heart rate - Where your heart rate should be when you are exercising.
Dynamic Stretches - active movements where joints and muscles go through a full range of motion (ex. skips, frankensteins, knee hugs, butt kicks, walking lunge, quad stretch, toe touches, karaoke, side shuffle, back pedal).
Static Stretches - When a stretch is being held for a certain amount of time.
Aerobic exercise - Exercises that require large amounts of oxygen for an extended period of time (ex: cardio machines, spinning, running, swimming, walking, hiking).
Anaerobic exercise - Activity that breaks down glucose for energy without using oxygen (ex: heavy weight training, cycling and jumping).
Vitamins & Minerals - A nutrient that the body needs in small amounts to function and stay healthy.
Carbohydrates, Fats & Protein - the three main nutrients in food that provide calories, or "energy" for the body.
Health Related Fitness Components: cardiovascular fitness, muscular strength, muscular endurance, flexibility, body composition
Skill Related Fitness Components: agility, balance, speed, power, reaction time, coordination
Factors that influence body composition: heredity, metabolism, gender, diet, physical activity, sleep, stress.
Cardiovascular Fitness is tested during the Pacer Test.
Cardiovascular Fitness is the most important health related component of fitness.
Maximum Heart Rate Equation: 220 - age = max heart rate
Hockey:
Dominant hand should be placed in the middle of the hockey stick.
Non-dominant hand should be placed at the top of the hockey stick.
Goalie is the only player that is allowed to touch the ball with their hands during a hockey game.
The hockey stick should never come above your waist.
Volleyball:
Six players on the court at one time.
The volleyball may be touched a maximum of 3 times while on one side of the court.
Two types of passes are bump and set.
Basketball:
You dribble with your finger pads.
Three types of passes in basketball are bounce pass, chest pass and overhead pass.
The acronym “BEEF” is used for shooting in basketball. BEEF stands for Balance, Eyes, Elbow, Follow-through.
Please use the food pyramid below to find the serving size for each food group.
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