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A Level PE Physiology > AS PE Nutrition > Flashcards

Flashcards in AS PE Nutrition Deck (22)
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0
Q

The layer of subcutaneous fat is known as what?

A

Adipose tissue

1
Q

Name the four methods of measuring body composition

A

BMI
Hydrostatic Weighing
Bioelectric Impedance
Skinfold Measuring

2
Q

State three health consequences of obesity.

A
(Coronary) heart disease
Cancer
Type 2 diabetes
Depression
Stroke
3
Q

How do you calculate a persons BMI?

A

Weight (kg) divided by height (m) squared

4
Q

What kind of energy balance is required to help an overweight or obese person lose weight?

A

A negative energy balance, where energy expenditure exceeds energy intake

5
Q

State two classes of food which would be most suitable for performers who require stamina

A

Carbohydrates / glucose / sugar

Fats / lipids / triglycerides

6
Q

Why do all performers require carbohydrates in their diets?

A

For respiration to make energy. This energy powers muscle contractions and enables movement.

7
Q

What might a competitive weightlifter require in their diet to make their performance more effective?

A

Extra carbohydrates for energy
Extra protein for muscle tissue growth and repair
Extra water for hydration
Extra vitamins and minerals for nerve transmission and metabolism

8
Q

What are two benefits of including fats in an athletes diet?

A

Act as an energy source (particularly for endurance athletes)
Slow release energy source
Acts as an insulator
Contains fat-soluble vitamins

9
Q

What is the role of Vitamin K and iron in the diet?

A

Helps the production of red blood cells and haemoglobin

10
Q

What is the role of calcium and Vitamin D in the diet?

A

Bone growth and bone strength

11
Q

What is the role of magnesium in the diet?

A

Aids muscle contractions

12
Q

Which vitamins and minerals are responsible for helping with energy metabolism (creating energy for muscle contractions)?

A

Vitamin B2, Phosphorus, sodium and niacin

13
Q

Which minerals are responsible for helping with nerve transmission?

A

Sodium and potassium

14
Q

What is a balanced diet?

A

Food intake containing sufficient amounts of all of the required nutrients, but not to excess. An energy balance must be reached (intake = expenditure)

15
Q

What two components make up body composition?

A

Lean tissue mass (bones and muscles)

Fat mass

16
Q

How does obesity limit performance in some physical activities?

A

Reduced flexibility
Inability to regulate body temperature (may overheat)
Issues with stamina, reduced capacity for endurance events
Affects speed

17
Q

Why is it in the governments interest to reduce obesity in society?

A

Because obesity related diseases cost the NHS millions of pounds every year. If obesity levels decrease, the strain on the NHS budget will be reduced.

18
Q

How is a modern lifestyle making some people become obese?

A

Ease of access to unhealthy food choices (‘just-eat’ / ready meals)
Shift work and irregular meal times
Sedentary lifestyles - lack of exercise
Advances in technology - less manual work

19
Q

What is the exercise related function of proteins?

A

Muscle tissue growth and repair, speeding up recovery from training.

20
Q

What is the role of water in the body?

A

To transport nutrients, oxygen and hormones
To remove waste products like lactic acid
To regulate body temperature by sweating

21
Q

How does dehydration affect the body

A

Blood volume decreases and viscosity increases
Venous return is decreased
Stroke volume decreases
Causes headaches and dizziness
Cardiovascular drift starts (increase in HR to meet demands for oxygen)