Presentation is loading. Please wait.

Presentation is loading. Please wait.

Unit 2: Health & Your Body

Similar presentations


Presentation on theme: "Unit 2: Health & Your Body"— Presentation transcript:

1 Unit 2: Health & Your Body

2 Chapter 6: Physical Fitness for Life
Chapter Key Points: Benefits of physical activity How to develop an exercise program Dangers of overtraining Avoidance & treatment of sports injuries Effects of dietary supplements Importance of getting enough sleep

3 Section 1: Physical Fitness and Your Health
Purpose of this section is to learn about the many aspects of physical fitness, as well as the many benefits of being physically fit.

4 Physical Benefits of Being Physically Active
Heart and lungs get stronger Regulates cholesterol Builds muscular strength and endurance Improves flexibility, which helps prevent injuries Metabolic rate is increased More calories burned

5 Mental Benefits Reduces anxiety Reduces depression
Increases self-confidence Improves self-image

6 Social Benefits Exercise can be a great way to meet people and communicate with others….

7 Five Components of Health-Related Fitness
Muscular Strength Muscular Endurance Cardiorespiratory Endurance Flexibility Body Composition

8 Six Components of Skill-Related Fitness
Coordination Balance Agility Power Speed Reaction time

9 Quiz What are some diseases that are more likely to occur in people who lead a sedentary lifestyle? Why is maintaining good flexibility important?

10 Section 2: Planning Your Fitness Program
What are some types of fitness activities you could participate in? ** REMEMBER THE COMPONENTS OF FITNESS**

11 Getting Started with Your Fitness Program
Before you start any exercise program, there are many things you should consider: Do you have any health concerns, such as diabetes or asthma? Are you healthy enough to start a program? What types of activities do you enjoy? How much will your planned activities cost?

12 Designing a Fitness Program
Determine your Resting Heart Rate (RHR) Calculate your target heart rate zone 220-your age x .6 and .85 Assess your fitness Set your fitness goals Keep track of your progress

13 Anaerobic vs. Aerobic What is the difference?
What activities would be associated with both?

14 Getting FITT Frequency Intensity Time Type

15 Use the FITT Formula to Develop your Health-Related Fitness
Cardiorespiratory Endurance Muscular Strength Muscular Endurance Flexibility

16 Activity Develop Your Fitness Plan – Work Sheet

17 Quiz Name two examples of Aerobic exercise & two example of Anaerobic exercise. What is the formula for finding your Target Heart Rate Zone? What does FITT stand for?

18 Section 3: Exercising the Safe Way
Why is safety important while exercising? See Bench Press Accident clip How could this have been avoided?

19 Beliefs vs. Reality See pg 139, Identifying Preconceptions

20 Get Conditioned Conditioning is an exercise program that promotes cardiorespiratory and muscular endurance. Developed through the Progressive Overload Principle Physical demands or overload placed on the body will caused the body to develop in response to overload. Overload must be increased over time gradually

21 Warm Up and Cool Down Always, always, warm up
Increases blood flow to muscles, stretches your muscles and ligaments, and increases your heart rate. Helps in the prevention of injuries All-over sweat is usually a sign that you have warmed up enough Always, always, cool down Spend 5-10 minutes at a pace slower than your workout Helps prevent next-day stiffness and prevent injuries

22 Stretch Always stretch before and after your workout
Studies show that stretching BEFORE a workout without proper warm-up is not beneficial and can actually be detrimental Stretching regularly and properly will help you avoid injury Always stretch slowly, don’t bounce Increases overall flexibility which aids all aspects of your health and skill-related fitness

23 Avoid Dehydration The state in which the body has lost more water than has been taken in. Proper hydration ensures that your blood volume is maintained so that circulation and sweating can continue at a normal level. Good circulation helps maintain correct body temperature and minimizes stress on the heart When should you stop all physical activity?

24 Avoid Overtraining What is it? -- Overtraining is caused by exceeding the recommendations of the FITT Formula – training too much, too intensely, or too quickly for your abilities. Many negative effects, which can be long-term. Can you name any? Always schedule rest periods during a workout and after a workout. Recovery from overtraining takes weeks to months to years.

25 Signs of Overtraining Feelings of chronic fatigue
Getting injured easily Feelings of irritability and depression Dehydration Loss of interest in working out Loss of appetite and loss of weight Increased resting heart rate (RHR). Why? Poor athletic performance or school performance Loss of menstrual period in females

26 Avoid Overuse Injuries
Repetitive activity causes stress to bones, ligaments, tendons, and muscles. Small, repetitive injuries to the tissue caused swelling and release substances that damage the tissue. Results in chronic injury What are some overuse injuries?

27 Choose the Correct Equipment and Clothing
Wear comfortable clothing Dress for the weather and exercise intensity Always wear safety equipment, and wear it correctly Choose shoes that are made for your activity Make sure can be seen Obey laws, regulations, and warning signs

28 Treat Minor Sports Injuries
RICE technique R – Rest I – Ice C – Compression E – Elevate

29 Supplements, Drugs, and Athletic Performance
What is a dietary supplement? Any product taken by mouth that can contain a dietary ingredient and that is labeled as a dietary supplement. Not regulated by the Food and Drug Administration (FDA)

30 Anabolic Steroids Synthetic version of the male hormone testosterone that are used to promote muscle development. Can cause serious health problems in both males and females. What are some of the health problems caused for females? Males? Both? Estimated that over a million male and female athletes use steroids 6-11% of high school athletes use steroids.

31 Quiz Identify the term for “a state in which the body has lost more water than has taken in.” Define Overtraining. Identify three ways to prevent sports injuries. Name one supplement ingredient or drug abused by teens.

32 Section 4: Sleep A recent poll conducted by the National Sleep Foundation, “Sleep in America,” found that 75% of adults in the United States experience sleep problems

33 What is Sleep and Why Do We Need it?
Sleep Deprivation: is a lack of sleep. People who are sleep deprived for long periods of time have the following problems: Stress-related problems Increased risk for getting sick Increased risk for dangerous accidents

34 Teens and Sleep Teens need more sleep than their parents. Why?
How much sleep do teens need?

35 The Stages of Sleep NREM (Non-rapid eye movement) vs. REM (Rapid eye movement) We begin with NREM – Body recovers from the days stressors during this part of sleep. The brain is at its lowest brain activity. We begin REM sleep about 1.5 hours into sleeping – this is when we dream. During the night the body goes alternates between NREM and REM sleep

36 Insomnia and Other Sleep Disorders
Inability to sleep, even if one is physically exhausted. Sleep Apnea – Serious sleeping disorder is which there are interruptions in normal breathing patterns during sleep.

37 Homework – Chapter 6 Review
Complete the following – Key terms Section 1 Section 2 Section 3 Section 4 *****Turn in at the end of hour*****

38 Chapter 7: Nutrition for Life
Purpose of this chapter – Learn about the 6 classes of nutrients Functions of each type of nutrient Nutritional value of foods Importance of a healthful diet How to plan a healthy diet

39 Section 1: Carbohydrates, Fats, and Proteins
Nutrition – The science or study of food and the way in which the body uses food. Nutrients – Substances in food that provide energy or help form body tissues and are necessary for life and growth

40 Six Classes of Nutrients
Carbohydrates Fats Proteins Vitamins Minerals Water

41 Carbohydrates Simple vs. Complex Sugars – Simple Carbs
Starches – Complex Carbs Glycogen – Storage of Carbs Fiber – Complex Carbs

42 Fats Saturated fats lead to weight gain and can increase your blood cholesterol levels and risk of heart disease Contain single bonds between carbon atoms Made up of saturated fatty acids Most are solid at room temperature Examples….whole milk, meat, butter, ice cream

43 Fats Unsaturated Fats Contain one or more double bonds between carbon atoms Made up of unsaturated fatty acids Most are liquid at room temperature Examples….olive oil, vegetable oil, peanut oil, seafood Trans fats are unsaturated fatty acids that are formed when oils are pressed into margarine and shortening

44 Fats Cholesterol Two types Found in all human and animal tissues
Needed to make Vitamin D, cell membranes, certain hormones, and bile (a substance that aids digestion). Produced naturally in the body but also comes from foods we eat. Found in meat, fish, poultry, eggs, and dairy products Two types Low-density lipoprotein (LDL) High-density lipoprotein (HDL)

45 Low-density Lipoprotein (LDL)
Brings cholesterol to the body cells. When LDL levels in our blood gets too high, deposits called plaque (PLAK) form on the walls of blood vessels. Can block blood flow to the heart. Lack of flow starves the heart of oxygen, causing a heart attack Therefore, LDL is know as “bad cholesterol.”

46 High-density Lipoprotein (HDL)
Carries cholesterol back to the liver, where it is removed from blood. High levels of HDL called “good cholesterol” are linked to a reduced risk of developing heart disease.

47 Fat Facts Too little dietary fat can lead to a fatty-acid deficiency, but eating too much of the wrong types of fats (saturated & LDL) can raise blood cholesterol levels. Fat in your adipose tissue cushions your body’s organs and helps keep your body temperature stable. Fat is needed to regulate body systems, as well as the creation and release of hormones. Fats add to the taste and texture of food and help you feel full for several hours after you have eaten.

48 Proteins Muscles, skin, hair and nails are made up of mostly proteins.
Proteins help build new cells and repair existing ones. Needed to form hormones, enzymes, antibodies, and other important molecules. Made up of chains of molecules called Amino Acids There are 20 different amino acids that make up body proteins, some are essential and some non-essential. 9 of these 20 can not be made in our bodies

49 Essential vs. Non-essential Amino Acids (proteins).
Essential – 9 amino acids that can not be produced by the body and must be eaten in your diet. Non-essential – the other 11 amino acids that can be made by the body.

50 Section 2: Vitamins, Minerals, and Water
Carbs, protein, and fat alone can not keep you alive and healthy. You also need the right proportions of vitamins, minerals, and water. Vitamins, minerals, and water do not provide energy, but are needed for the body to function properly.

51 Vitamins Vitamins – are a class of nutrients that contain carbon and are needed in small amounts to maintain health and allow growth. Sometimes added to foods that are low in certain vitamins…. Cereals are sometimes fortified – meaning vitamins are added Vitamins are classified by whether or not they dissolve in fat (fat-soluble) or water (water-soluble).

52 Fat-Soluble Vitamins Vitamin A – Keeps eyes and skin healthy; needed for growth and strong bones and teeth D – Promotes absorption of calcium and phosphorus in the intestine; needed for strong bones and teeth E -- Protects cell membranes from damage by reactive oxygen (free radicals)…..which cause cancer! K – Aids in blood clotting Can be stored in fat tissue and remain in the body for a long time

53 Water-Soluble Vitamins
Eight B vitamins (( B1, B2, B3, B5, B6, B12, Folate (Folic Acid) and Biotin)) and vitamin C. Are not stored in the body very well. B vitamins are needed to release energy from carbs, proteins, and fat. Vitamin C is an antioxidant – a substance that is about to protect body structures from free radicals.

54 Minerals Minerals are a class of nutrients that are chemical elements that are needed for certain processes, such as enzyme activity and bone formation More than 20 minerals are essential in small amounts to maintain good health.

55 Water 60% of the human body is water!
Water is essential because it is necessary for almost every function that keeps you alive. Minimum of 8 glasses a day!!! (that’s 8, 8 ounce glasses).

56 Three Reasons Why Water is Important…
It transports nutrients and oxygen through the body and helps to get rid of wastes from the body. It provides the proper environment for the body’s chemical reactions to occur. It helps regulate body temperature.

57 Video Nutrients: Their Interactions

58 Activity/Homework Complete Vitamin & Mineral Worksheet
Write down what the vitamin or mineral does Write down at least 3 food sources for each vitamin and mineral

59 Section 3: Meeting Your Nutritional Needs
How much of each nutrient do you need? Recommended Daily Allowances (RDAs) are the recommended nutrient intakes that will meet the needs of almost all healthy people. RDAs are not exact for each individual but are meant to guide individuals for correct nutrient intake.

60 Food Labels: The Nutrition Facts
Serving Size Calories Daily Values Total Fat Cholesterol Sodium Carbohydrates Protein Vitamins & Minerals

61 Servings Per Day Grains Vegetables Fruits Milk Meat & Beans Oils
6 ounces per day – a slice of bread is one ounce Vegetables 2.5 cups per day Fruits 2 cups per day – one small apple (tennis ball) or one large banana Milk 3 cups per day – a pint of milk is one cup Meat & Beans 5.5 ounces every day – meat the size of a deck of cards is 3 ounces Oils Use sparingly, especially those that are solid (margerine, shortening)

62 Homework Complete Chapter 7 Review (pg 184)
Using Key Terms Section 1 Section 2 Section 3 Section 4 You do not have to do the critical thinking questions!

63 Chapter 8: Weight Management and Eating Behaviors
Purpose of this chapter: Learn what influences our eating habits; Balance between food intake and physical activity; Ways to healthfully manage weight for a lifetime Learn the dangers of eating disorders, obesity, digestive disorders, and ways to reduce chances of food-borne illnesses

64 Section 1: Food & Your Body Weight
Why do you eat? Hunger – the body’s physical response to the need for food Are you really hungry? Appetite – is a desire rather than a need, to eat certain types of foods.

65 What Foods Do You Choose?
Factors that lead to the amount and type of food you choose to eat…. Smell and taste of food Mood Family traditions and background Social occasions Religious traditions Health concerns Advertising Cost and availability

66 Food Provides Energy How much energy do you need?
Basil Metabolic Rate (BMR) – The rate at which your body uses energy to stay alive when you are in a rested, fasting state, such as just after you wake up in the morning. BMR is different for each individual.

67 Video Junk Food Wars

68 Section 2: Maintaining a Healthy Weight
Why do you weigh what you weigh? Heredity – whether you gain or lose weight easily is in large part due to heredity Body composition – Measure of the proportion of body weight that is made up of fat tissue compared to bone and muscle (lean tissue).

69 Dangerous Weight-Loss Practices
Fad Diets – Can you name any? See pg 200 Diet Pills Surgery What should you do if you want to reduce your weight in a healthy manner?

70 Section 3: Eating Disorders
What are eating disorders? Conditions that involve an unhealthy degree of concern about body weight and shape that may lead to efforts to control weight by unhealthy means. Body Image – How you see and feel about your appearance and how comfortable you are with your body. Healthy Body Image – Means you accept your body and your appearance; You also listen to your body and make changes accordingly.

71 Common Eating Disorders
Anorexia nervosa – Self-starvation Bulimia nervosa – Repeatedly eating large amounts of food and then vomiting or using laxatives to rid the body of the food. Bingeing or binge eating – Eating large amounts of food in one sitting; sometimes followed by purging Purging – Vomiting or misusing laxatives to rid the body of food.

72 Getting Help If you or anyone you know may be suffering from any of the aforementioned eating disorders please get help. Seek help from a professional psychologist or nutritionist. If it is your friend or someone else seek out a trusted adult or contact an agency that provides help to these individuals.

73 Video Diet and Disease in Modern Society

74 Activity/Homework Chapter 8 Review – Pg 212 Key terms Section 1
**** Do not do Critical Thinking Questions ****


Download ppt "Unit 2: Health & Your Body"

Similar presentations


Ads by Google