Physical Education 2

• Physical Fitness refers to the ability of the body to perform physical activities.
• Physical Fitness refers to the ability of your body to work efficiently and effectively.
• General Objectives of Physical education: Physical Development, Mental Development, Emotional Development, Social Development.
• Cardiovascular Endurance: the ability of the heart, blood vessels, and lungs to supply oxygen to the working muscles.
• Muscular Strength: the ability of the muscles to exert a force. The maximum amount of force that a muscle can generate in a single effort.
• Muscular Endurance: the ability to efficiently use muscles over a longer period of time. The ability of a muscle to repeatedly contract or sustain continuous contraction involving less than maximum force.
• Flexibility: the ability to move at the joints through a full range of motion. The range of motion through which the body's joints are able to move.
• Body Composition: the amount of body weight that is fat compared to muscle bones, and other body tissues.
• Speed: also referred to as movement time, the ability to move the body or parts of it very quickly.
• Power: the ability to exert muscular strength quickly, strength and speed combined.
• Agility: the ability to start, stop and change direction quickly and with precision.
• Balance: the ability to maintain a certain posture or to move without falling.
• Static balance: maintain equilibrium in a stationary position.
• Dynamic balance: maintain equilibrium when moving the body.
• Reaction Time: also referred to as quickness, the period from when a stimulus is perceived to when movement begins.
• Coordination: the ability to use your senses together with your body parts; ability to use two or more body parts at the same time.
• Two types of balance: Static and Dynamic Balance.
• Aerobic exercise is activity that moves your large muscles, such as those in your arms and legs. It makesyou breathe harder and your heart beat faster.
• Body Mass Index (BMI) is an estimate of your body fat. It is calculated from your height and weight, It can help you gauge your risk for diseases that can occur with more body fat.
• Cool Down is the process allows your body to relax gradually.
• Energy Consumed Energy is another word for calories. What you eat and drink is "energy in." What you burn through physical activity is "energy out."
• Static stretches are held for about 15-30 seconds
• Weight (Body Mass) is your weight is the mass or quantity of your heaviness.
• Water Intake is how much you need depends on your size, activity level, and the weather where you live.
• Warm Up is the physical activity session should start at a slow-to-medium pace to give your body a chance to get ready for more vigorous movement.
• BMI stands for Body Mass Index. It's an estimate of your body fat based on your height and weight.
• Strength training, or resistance training, is exercise that works your muscles by making you push or pull against something.
• Perspiration, or sweat, is a clear, salty liquid produced by glands in your skin. It is how your body cools itself.
• Heart rate, or pulse, is how many times your heart beats in a period of time – usually a minute.
• Flexibility training is exercise that stretches and lengthens your muscles.
• What is the usual pulse rate of a adult?

  60 to 100 beats per minute
• Components of Health Related Fitness: Cardiovascular Endurance, Muscular Strength, Muscular Endurance, Flexibility, Body Composition.
• Components of Skill Related Fitness: Agility, Balance, Power Speed, Reaction Time, Coordination.
• FITT stands for Frequency, Intensity, Time, Type.
• Principles of Training: Regression, Progression, Overload.
• Trans fats


  Trans fatty acids, more commonly called trans fats, are made by heating liquid vegetable oils in the presence of hydrogen gas and a catalyst, a process called hydrogenation
• Partially hydrogenated oils


  • More stable and less likely to become rancid
  • Converted into a solid, which makes them function as margarine or shortening
  • Can withstand repeated heating without breaking down, making them ideal for frying fast foods
• Partially hydrogenated oils became a mainstay in restaurants and the food industry for frying, baked goods, and processed snack foods and margarine
• Trans fats are also naturally found in beef fat and dairy fat in small amounts
• Trans fats


  • Raise bad LDL and lower good HDL
  • Create inflammation – a reaction related to immunity - which has been implicated in heart disease, stroke, diabetes, and other chronic conditions
  • Contribute to insulin resistance
  • Can have harmful health effects even in small amounts - for each additional 2 percent of calories from trans fat consumed daily, the risk of coronary heart disease increases by 23 percent