1. PHYSICAL ACTIVITY & NUTRITION
MISS HATTENDORF

2. WHAT ARE THE BENEFITS OF PHYSICAL
ACTIVITY?
 Cardiovascular
System: Strengthens
the heart muscle, will pump blood
more efficiently.
 Respiratory System: Works more
efficiently, breathe larger amounts of
air, muscles often tire as quickly.
 Nervous System: Respond more
quickly to stimuli, improve reaction
time.

3. BENEFITS TO MENTAL HEALTH AND SOCIAL
HEALTH
 Reduce
stress
 Manage anger or frustration
 Improve mood
 Decrease risk of depression
 Help you look and feel better, selfconcept, and over all self-esteem

4. RISKS OF PHYSICAL INACTIVITY
Sedentary Lifestyle: A way of life that involves little
physical activity
 Risks:
 Unhealthy weight gain—which is linked to Type 2
Diabetes and Heart Disease
 Increase risk of osteoporosis—decrease in bone
density causing them to become brittle
 Reduced ability to manage stress
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5. ELEMENTS OF FITNESS
Five Components of Fitness
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Cardiorespiratory Endurance
Muscular Strength
Muscle Endurance
Flexibility
Body Compositions
Aerobic vs. Anaerobic
 Aerobic: Any activity that uses large muscle groups
and requires oxygen
 Anaerobic: Short bursts of energy which does not
require oxygen
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6. IMPORTANCE OF GOOD NUTRITION
What exactly is a Calorie? Good question—Energy
is used to fuel the body’s need. A calorie which is a
unit of heat it is responsible for giving energy for the
body to operate.
 Nutrient: Substances in food.
 Hunger vs. Appetite
 Hunger is an unlearned response which protects
you from starvation
 Appetite is the desire not the need to eat. That
wanting feeling to eat something.
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7. WHAT INFLUENCES YOUR FOOD CHOICES?
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Hunger and Appetite: Whether you are responding to hunger
or appetite when you eat, many factors influence you food
choices and eating habits.
Emotions: Food is sometimes used to meet emotional needs.
Using food to relieve tension or boredom or to reward yourself
can result in overeating and unhealthful weight gain.
Recognizing when emotions are guiding your food choices
can help you break such patterns and improve your eating
habits.
Environment: Family, friends and peers-many of your eating
habits were shaped as you were growing up, when adults
planned your meals. culture/ethnic background-your food
choices may reflect your cultural heritage or ethnic
background. convenience/cost, and advertising.

8. NUTRIENTS
Carbohydrates
 Composed of starches
and sugar
 Recommended 5560% of calorie needs
 Simple: Sugars (fruitmilk)
 Complex: Starches
(pasta, nuts, potatoes)
 Main role: Carbs are
converted to glucosemain source of energy

Fiber (part of carbs)
 Indigestible complex
carb
 Vegetables and fruits
with edible skin, and
whole grains
 Eating enough results
in lower chance of
heart disease
 Eat 20-35 grams
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9. MORE NUTRIENTS
Proteins
 Help and maintain
body cells and tissue
 Complete: Contains
nine essential
minerals—yogurt,
cheese, milk
 Incomplete: lack one or
more amino acids—
beans, nuts
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Fats
 Fatty substance does
not dissolve in water
 Saturated: Bad fat—
meat, egg yolks, and
some dairy foods
 Unsaturated: Good fat--olive oil—associate
with reducing heart
disease
 Essential for health
functions
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10. AND MORE NUTRIENTS
Vitamins
Helps to regulate many
vital body processes
(digestions and
metabolism)
Water-soluble: dissolve in
water and easily pass in
the blood during
digestions
Fat-soluble: Stored in
fatty tissue, kidneys, and
liver. Absorbed, stored
and transported in fat
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Minerals
Needed for healthy
bones, teeth and for
regulating many vital
body processes
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Conclusion:
Remember you are
what you eat