Option D Sports Science Formative

Discuss the roles of enzymes

Enzymes are a type of protein that catalyzes/ speeds up reactions. Enzymes are secreted from various places such as salivary glands, stomach, pancreas, liver, small intestine, etc.… Digestive enzymes break down food (carbs, fats, proteins) into smaller absorbable molecules. Enzymes work most efficiently in an optimal PH and temp.

Define Basal metabolic rate

The rate of metabolism measured under standard or basal conditions.

List 3 places where extracellular fluid is located in the body.

Blood plasma, lymph, eyes, glands, saliva, gallbladder

State the enzymes responsible for the digestion of fats and proteins

Fats: lipase Proteins: pepsin, trypsin, protease

Define glycemic Index

Ranking system indicating the rate of glucose absorption in blood

Outline the 2 forms of digestion that take place in the mouth

In the mouth there is a mechanical and chemical digestion. Mechanical digestion is when one’s teeth break up food into smaller pieces. Chemical digestion is when enzymes live amylase in the saliva breaks down food.

Compare and contrast changes in body weight before and after training.

A high carbohydrate before and after training results in the same body weight. On the other hand, a low carbohydrate diet results in a reduced body weight.

Describe 2 methods of monitoring the hydration status of athletes.

Urine color/osmolarity can be an indicator. A darker urine color is a usual indicator of dehydration while a lighter color is pretty hydrates. The 2nd method is variation of body mass.

Evaluate (strengths and limitations) the consumption of carbohydrate gel during a soccer match.

A strength of consuming carbohydrate gel during the match is that the dribbling precision improved. Sucess got better between 85 and 105 min after consuming. A limitation is that success got worse between 105 and 120 min after consumption.

Using a sporting example, discuss body composition and how it affects performance.

In someone’s body composition there is fat and fat-free mass. Fat mass is all the fat in the body and fat-free mass is everything else such as water, bone, tissues. For example, a marathon runner would want to minimize its fat mass because it doesn’t add to their power output. On the other hand, a sumo wrestler would want more fat mass because it doesn’t limit their performance.

Explain how antidiuretic hormone (ADH) helps conserve water when sweating during vigorous exercise.

When you sweat your blood plasma is reduced which increases the blood osmolarity. That increase in blood osmolarity stimulates for the hypothalamus to send neural signals to the pituitary gland. That pituitary gland secretes ADH into the blood. ADH allows for the kidneys to retain water.

Discuss dietary practices sometimes employed by athletes to manipulate body composition.

In order to gain muscle mass athletes intake larger portions of protein and increase strength training. Athletes can reduce fat mass by having a low energy intake which causes the body to metabolize fat and lose weight. Finally, athletes can go through dehydration which is when they lower their fluid and food intake to remain or move weight classes.

Describe the use of creatine as an ergogenic aid in sports.

When athletes use creatine, it increases the muscle creatine content and stimulates muscle anabolism. Helps with strength, power, and sprinting sports.

State the typical pH range in the mouth and small intestine

mouth: 5.5 to 7.5 small intestine: 6.0 to 8.0

List to components of daily energy expenditure

basal metabolic rate, thermic effect of physical activity and thermic effect of feeding