BIOL 1322 Exam 4 Review

BIOL 1322 Exam 4 Review

Chapter 11

  1. What are the five components of physical fitness?

    1. Components of physical fitness: The five key elements that make up physical fitness, including cardiovascular endurance, muscular strength, muscular endurance, flexibility, and body composition.

  2. What should a good physical fitness program include?

    1. Discuss the FITT Principles.

    2. What are the Physical Activity Guidelines?

    3. What is the progressive overload principle?

      1. FITT Principles: Guidelines for designing a physical fitness program, including Frequency, Intensity, Time, and Type of exercise.

      2. Physical Activity Guidelines: Recommendations for the amount and types of physical activity for different age groups and health benefits.

      3. Progressive Overload Principle: Gradually increasing the intensity, duration, or frequency of exercise to continually challenge the body for improvement.

  3. What provides the energy for the early stages of physical activity?

    1. Describe the ATP-creatine phosphate pathway.

      1. ATP-creatine phosphate pathway: A system that provides energy for the early stages of physical activity.

      2. ATP: Adenosine triphosphate, a molecule that stores and transfers energy within cells.

      3. Creatine phosphate: A high-energy compound that can rapidly regenerate ATP during short bursts of intense exercise.

  4. What supplies the energy for later stages of physical activity?

  5. What is the primary energy source during high-intensity exercise?

  6. What is carbohydrate loading?

  7. What is the primary energy source for low-intensity exercise?

  8. Compare fat-burning zone and cardio zone.

  9. Discuss what protein is needed for in terms of exercise.

    1. Energy for later stages of physical activity: Refers to the energy derived from carbohydrates and fats that sustains physical activity beyond the initial stages.

    2. Primary energy source during high-intensity exercise: Denotes carbohydrates as the main fuel source during high-intensity workouts due to their quick energy release.

    3. Carbohydrate loading: Involves increasing carbohydrate intake before an event to maximize glycogen stores, enhancing endurance performance.

    4. Primary energy source for low-intensity exercise: Indicates that fats are the main source of energy during low-intensity exercises due to their high energy yield.

    5. Fat-burning zone vs. cardio zone: Compares the fat-burning zone, where a higher percentage of calories burned comes from fat, with the cardio zone, where more calories are burned overall, including from carbohydrates.

    6. Protein's role in exercise: Protein is essential for muscle repair and growth, making it crucial for recovery and maintaining muscle mass during exercise.

  10. Discuss the timing of meals and how it affects fitness. (Refer to slides 17-19)

    1. Timing of meals: Refers to the specific times at which individuals consume their meals during the day.

    2. Fitness impact: Describes the influence that meal timing can have on an individual's physical fitness and overall health.

  11. How are vitamins and minerals important to fitness?

    1. What are the roles of vitamins in fitness?

    2. What is the importance of minerals?

      1. Vitamins and minerals in fitness: Importance of vitamins and minerals in relation to fitness.

      2. Roles of vitamins in fitness: Functions and significance of vitamins in maintaining fitness levels.

      3. Importance of minerals: Significance and impact of minerals on overall fitness and well-being.

  12. Be able to recognize the signs/symptoms of mild (heat exhaustion) and severe dehydration (heat stroke). (Refer to table 11.5)

  13. What role do dietary supplements play in fitness?: Dietary supplements can help individuals meet their nutritional needs, enhance performance, and support overall health and well-being.

    1. What signs/symptoms should you be able to recognize for mild dehydration?

    Answer: Signs/symptoms of mild dehydration include increased thirst, dry mouth, tiredness, and decreased urine output.

    1. What signs/symptoms should you be able to recognize for severe dehydration?

    Answer: Signs/symptoms of severe dehydration include dizziness, rapid heartbeat, confusion, and unconsciousness.

Chapter 13

  1. What are the causes of food borne illness?

    1. How do food borne illnesses typically spread?

    2. What groups are at a higher risk?

  2. For the following pathogens, know where you find it, how you get it, (Refer to Table 13.1)

    1. Norovirus

    2. Clostridium botulinum

    3. E. coli O157:H7

    4. Salmonella

    5. Staphylococcus aureus

    6. Cyrpotsporidium parvum

    7. Giardia duodenalis

    8. Trichinella spirilis

      | Pathogen | Source | Transmission |

      |-----------------------|--------------------------------|-----------------------------|

      | Norovirus | Contaminated food, water | Ingestion |

      | Clostridium botulinum | Soil, improperly canned food | Ingestion |

      | E. coli O157:H7 | Contaminated food, water | Ingestion |

      | Salmonella | Raw meat, eggs, poultry | Ingestion |

      | Staphylococcus aureus | Human skin, nasal passages | Ingestion |

      | Cyrpotsporidium parvum | Contaminated water, food | Ingestion |

      | Giardia duodenalis | Contaminated water, food | Ingestion |

      | Trichinella spirilis | Undercooked meat | Ingestion |

  3. What do bacteria need to thrive?: Bacteria need nutrients, moisture, and a suitable temperature to thrive.

    1. How can you prevent food borne illness? (What are the 4 C’s): The 4 C’s to prevent foodborne illness are Cleaning, Cooking, Chilling, and Cross-contamination.

      1. Is color a good indicator of “doneness”?: No, color is not always a reliable indicator of "doneness" in food.

      2. What is the danger zone?: The danger zone refers to the temperature range between 40°F and 140°F where bacteria can grow rapidly in food.

  5. Describe the Food to Table Continuum.

    1. Food to Table Continuum: The concept that illustrates the journey of food from its source to the consumer's table, encompassing production, processing, distribution, and consumption.

    2. Source: The origin of the food, which can be farms, fisheries, or other food-producing entities.

    3. Processing: The steps involved in transforming raw food items into consumable products, such as cleaning, cutting, cooking, or packaging.

    4. Distribution: The process of transporting food from producers to consumers through various channels like markets, stores, or restaurants.

    5. Consumption: The final stage where individuals or communities eat the food, completing the food to table continuum.