Term
| what causes depression in higher elevations? |
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Definition
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Term
| what is hypocapnia? (elevation related) |
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Definition
| breathing more, causing there to be less plasma in blood |
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Term
| what is the desirable fat for male athletes? |
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Definition
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Term
| what is the desirable fat for female athletes |
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Definition
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Term
| what is the main fuel for many types of activity? |
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Definition
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Term
| an athelete should have no less than____mg of carbohydrate/kg body weight |
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Definition
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Term
| who needs carbohydrates most |
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Definition
| aerobic endurance athletes |
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Term
| when would you use carb loading? |
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Definition
| when you are in an event lasting longer than 60-90 minutes, EX: (marathons, cross country skiing) |
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Term
| what is the negative affect of carb loading |
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Definition
| additional water weight (makes you heavier) |
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Term
| fat needs for your body are___ % of kcal |
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Definition
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Term
| recommended grams of protein |
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Definition
| 0.8-1.7 gm protein/kg body weight |
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Term
| True of false? protein needs are easily met through nutrition |
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Definition
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Term
| are protein supplements necessary? |
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Definition
protein supplements are not necessary
(excessive protein has not been shown to be beneficial) |
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Term
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Definition
| slightly higher needs for antioxidant properties |
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Term
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Definition
performance(especially in endurance athletes) especially women because of menstruation
+sports anemia |
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Term
| Calcium needs for women are |
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Definition
| restricted to dairy products |
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Term
| iron rich foods are what color? |
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Definition
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Term
| calcium deficiency increase risk of |
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Definition
|
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Term
|
Definition
-9 cups per day for women
-13 cups per day for men
(athletes need more) |
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Term
| what are some essential parts of fluid in the body? |
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Definition
-maintenance of bodies cooling system
-water helps dissipate heat from working muscles |
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Term
| True or False: thirst is a reliable indicator of fluid needs? |
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Definition
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Term
| drink_____ cups of fluids per each pound of weight loss during activity |
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Definition
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Term
| heat exhaustion is defined by: |
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Definition
+heat stress causes depletion of blood volume due to fluid loss
+body heat is dissipated through evaporation of sweat
+fluid loss (sweat)-3-8 c per hour
+dehydration decreases endurance, strength, performance
+signs: profuse sweating, headache, dizziness, nausea, weakness, visual disturbances |
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Term
| heat stroke is defined by: |
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Definition
+high blood flow to working muscles
-overloads bodys cooling system(sweating ceases, skin becomes hot and dry, internal body temperature reaches 104, fatality rate high) |
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Term
| Sports drinks for endurance exercise |
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Definition
| are recommended but have no protein |
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Term
| what is the biggest differences in energy and sport drinks? |
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Definition
| theirs a lot less sugar in sports drinks? |
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Term
| what is a pre-endurance event meal |
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Definition
light meal 2-4 hours prior to event/completion (lots of carbs)
-blended or liquid meal recommeneded for meals eatin 1-2 hours prior |
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Term
| Replenishing muscle glycogen |
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Definition
+availabitlity of adequate carbohydrate
+ingestion of carbohydrate soon after exercise
+selection of high glycemic-load carbohydrate
+combination of carbohydrate and protein foods |
|
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Term
| what is a recovering meal |
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Definition
+carbohydrate rich meal within 30 min after endurance event
-choose high glycemic index food, aim for 3:1 carb to protein |
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Term
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Definition
+provide additional fuel, should be taken with fluids,expensive source of nutrients
-ideal for endurance athletes |
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Term
| Body cells must first convert food energy to? |
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Definition
| ATP (adenosine triphosphate) |
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Term
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Definition
-greatest risk from viral and bacterial contamination, major cause of diarrhea
-usually formed from unsafe food handling in the home |
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Term
| cases for foodborn illness |
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Definition
| viruses, bacteria, parasites |
|
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Term
| who is most susceptible to food born illness? |
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Definition
infants, children, older adults
-people with liver disease,hiv, aids, cancer, pregnant women |
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Term
|
Definition
| CDC(center of disease control) |
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Term
| causes for food borne illness |
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Definition
-mishandling of foods (raw meats touching, not washing hands)
-preference for meat cooked “rare”
-imported ready to eat foods
-antibiotic-resistant strains (use of antibiotics in animal feeds |
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Term
|
Definition
-preventing growth of bacteria
-salt, sugar, smoke, fermentation, drying
-limit water available for bacteria |
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Term
| types of food preservation include: |
|
Definition
| Pasteurization, steriliazation, refrigeration, freezing, irradiation, canning, chemical preservation |
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Term
|
Definition
does not make food radioactive
controls growth of insects, bacteria, fungi, parasites,
-approved for use for raw meats, shell eggs, seeds, dried seasonings
-used in many countries, still controversial |
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Term
| why are microbes so harmful |
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Definition
infection: bacteria invade intestinal wall via toxin contained in organism
-intoxication: bacteria produce toxin that is secreted into food
Constant risk of foodborne illness |
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Term
| why are food additives used |
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Definition
-limit spoilage
-prevent undesirable changes in color and flavor
-increase safety of food distribution |
|
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Term
| what does GRAS stand for? and what is it? |
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Definition
| (generally recognized as safe) means a certain manufacture is safe(already regarded as safe |
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Term
| FDA approval of new food additive includes |
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Definition
must identify and give chemical composition
-it's measurment, intended purpose
-provide proof of safety |
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Term
| any substance or mixture of substances inteneded to prevent, destroy, repel, or mitigate any pest is a(n) |
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Definition
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Term
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Definition
| synthetice pesticides, fertilizers, hormones, antibiotics, sewage sludge, genetic engineering or irradiation |
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Term
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Definition
-Satisfies human food needs, enhances environmental quality.
-efficiently use nonrenewable resources
-enhances the quality of life of farmers and society |
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Term
|
Definition
-locavore, support local farmers, fresher
-don't not have added cost of long transportation, helps the environment |
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Term
| how can you avoid microbes at a store? |
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Definition
-buy frozen perishable foods last
-place meets in plastic bags
-don't buy dented cans
-buy only pasteurized milk and cheese |
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Term
| how to avoid microbes at home |
|
Definition
-wash hands thoroughly
-keep everything clean(equipment)
-prepare meat separately |
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Term
| when should meat be used to avoid microbes? |
|
Definition
-refrigerated meat 1-2 days;
-frozen meat 3-4 months |
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Term
| avoid microbes while cooking by? |
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Definition
-thoroughly cook meat, fish, poultry, eggs
-check for doneness with thermometer
-eat food right away
-use clean plates |
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Term
| what to do with leftovers? |
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Definition
-keep hot foods hot and cold foods cold
-reheat leftovers thoroughly (165F) |
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Term
| what percent of adults are overweight? |
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Definition
|
|
Term
| what percent of the total population is obese? |
|
Definition
|
|
Term
| factors that influence basil metabolism |
|
Definition
-body surface area(height,weight)
-lean body mass
-gender(greater lean tissue) |
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