P.E. STUDY GUIDE

True or False- For questions 1-19 Mark A for True and B for False

  1. A dislocation refers to a bone that is forced from its normal position within a joint.
  1. Tendonitis is painful inflammation and swelling of a tendon caused by over use.
  1. Minor injuries heal quickly.
  1. Overuse injuries happen suddenly.
  1. Dehydration is having too much water in your body.
  1. A tip for injury prevention is to be sure you’re in good physical shape before you participate. Take some time to build endurance, strength and flexibility.
  1. A muscle cramp can occur if the muscle is over worked or dehydrated.
  1. A sprain is an injury to the muscles surrounding a joint.
  1. The type of protective gear you wear depends on the sport you play.
  1. Major injuries can often be ignored and do not require professional health services.
  1. Protective gear is personal equipment that you wear so you don’t get injured.
  1. A fracture is the swelling of tissue surrounding an injured area.
  1. A brain injury resulting from a blow to the head is called a concussion.
  1. A stress fracture is a small fracture that is caused by repeated strain on a bone.
  1. Acute injuries happen gradually, over an extended period of time.
  1. A helmet is not a type of protective gear used in football.
  1. In the P.R.I.C.E. procedure, the “I” stands for icing the injured area.
  1. The recovery from an injury depends on how severe the injury is.
  1. A muscle cramp is pain caused by sudden tightening of a muscle.

For questions 20-29 use the following answers to complete each question

  1. Muscle StrengthD. Body Composition
  2. Cardiovascular EnduranceE. Muscle Endurance
  3. Flexibility
  1. The measure of how well your heart and lungs work
  2. The ability of a muscle to move low resistance for a long period of time.
  3. The ability of a muscle to move high resistance for a short period of time.
  4. The ability to have a full range of motion in your joints.
  5. The portion of fat, bone, muscle, and tissue that make up your body weight.
  1. 26.27.

28. 29.

For 30- 33 Use the following answers

  1. Health Related Components C. Skill Related Components
  2. Balance D. Agility

30. Factors related to becoming a better athlete

31. Ability to change the position of your body and to control the movement of your body

32. Ability to keep a body position standing or moving

33. How well your body systems work

For questions 34-40 use the following answers

  1. Reaction TimeB. CoordinationC. SpeedD. Power

34. Ability to do strength performance at a rapid pace

35. The amount of time it takes to get moving

36. Ability to cover a distance in a short time

37. Combining movements of eyes, hands, feet & other body parts

38.39. 40.

Answer 41-86 use the best possible answer.

41. Nutrients are:

  1. Substances in foods that can be harmful if absorbed into the blood stream.
  2. Substances in foods that decrease energy.
  3. Substances in foods that reduce bad cholesterol.
  4. Substances in foods that your body needs to grow, have energy, and stay healthy.
  1. Carbohydrates are used for:
  2. A. The body’s main source of energy. C. Eliminating waste
  3. B. Building muscle.D. Repair cells
  1. Fats:
  2. Carry nutrients throughout the body.
  3. Strengthen bones and teeth.
  4. Promote normal growth, give you energy, and keep your skin healthy.
  5. Help keep blood flowing.
  1. Which one of these is not a skill component of fitness?
  1. FlexibilityB. AgilityC. SpeedD. Power
  1. Proteins:
  2. Help your body fight disease. c. Regulate your body temperature.
  3. Are used to build and repair cells. d. Can be saturated or unsaturated.
  1. Vitamins:
  2. Help the body with digestion
  3. Carry nutrients to the cells.
  4. Are found in butter and oils.
  5. Are compounds that help regulate body processes
  1. Which one of these is not a health component of fitness?
  2. Muscle Strength b. Body composition c. Cardiovascular Endurance d. Coordination
  1. Water:
  2. Is needed only in small amounts.
  3. Comes from the starches and sugars found in food.
  4. Is essential for every body function you have.
  5. Is a substance the body uses to build cells.
  1. The three most common eating disorders are:
  2. Regurgitation Trauma, Ballistic, Neurotic Symptom
  3. Gastric Confusion, Bulge Belly, Fat Friction
  4. Bulimia, Anorexia, Binge Eating
  5. Pig Inhalation, Sugar Blast, Gas Pass
  1. Minerals:
  2. Should be avoided in the diet.
  3. Can be fat soluble or water soluble.
  4. Are complex carbohydrates.
  5. Are substances the body uses to form healthy bones and teeth.
  1. Nutrient Dense Foods:
  2. Have a high amount of nutrients relative to the number of calories.
  3. Contain high amounts of sugar relative to the number of calories.
  4. Have low amounts of salt relative to the number of calories.
  5. Contain high amounts of trans-fatty acids relative to the number of calories.
  1. Cooked foods, raw foods, and ready to eat foods should be stored separately because:
  2. The will taste better once cooked.
  3. . They will be more nutritious.
  4. They can pick up harmful organisms.
  5. They can increase the amount of salt.
  1. Some health risks that can come from being overweight include:
  2. High blood pressure. c. Type 2 Diabetes
  3. Cardiovascular Disease d. All of the above
  1. The Food Guide Pyramid:
  2. Is a guide for developing a healthful eating plan.
  3. Is a guide to increase the intake of protein.
  4. Is a guide for monitoring a healthy weight.
  5. Is a guide to keep track of calories eaten.
  6. Body Image is:
  7. The way you see your body. c. A “selfie” you share with your friends.
  8. An x-ray of your body. d. Taking a picture of yourself in the mirror.
  1. Some factors that determine healthy weight include:
  2. Gender c. Inherited body type.
  3. Age and height d. All of the above
  1. Nutrition Facts Labels:
  2. Are found on food products that have been imported from other counties.
  3. Are labels on bagged fruit that tell the amount of acid they contain.
  4. Are labels found on foods that give information about the nutritional value.
  5. Are labels found on canned goods that tell you when the product expires.
  1. Body Mass Index (BMI) is the:
  2. Method of assessing your body size by taking your height and weight into account.
  3. Comparison between minerals and vitamins in the body.
  4. Method of assessing how much water you drink per day.
  5. Comparison between how much food you eat to the amount of exercise you get.
  1. You should reduce the number of calories you eat if:
  2. If you engage in high intensity activities on a daily basis.
  3. You are not physically active
  4. You work out four times a week.
  5. You run 2 miles every day.
  1. Making healthy food choices Includes:
  2. Choosing foods with high salt and sugar content.
  3. Choosing foods with high amounts of fat.
  4. Choosing foods that contain all starch.
  5. None of the above.
  1. The procedures for the Standing Broad Jump include:
  2. Positioning your feet shoulder width apart, bending your knees, using your arms to help increase momentum, and jumping off both feet.
  3. Holding arms above head, bending knees, jumping as high as you can.
  4. Placing arms in push up position, arching back, bending knees, thrust forward as far as possible.
  5. Positioning feet as close together as possible, keep legs straight, place arms to side, and jumping off one foot.
  1. The Standing Broad Jump is a track and field event that requires:
  2. Vertical jump (Jumping up as high as you can).
  3. Jumping from a standing position, out as far as you can
  4. Jumping off one foot as far out as you can.
  5. Jumping off one foot backwards.
  1. Sprint events are races that measure:
  2. Endurance c. Speed
  3. Reaction Time d. Coordination
  1. The Standing Broad Jump measures:
  2. Upper arm power and strength c. Back power and strength
  3. Abdominal (stomach) strength d. Leg power and strength
  1. Some sprint events include:
  2. Long distance runs such as, the mile run
  3. Performing 40 push- ups in one minute
  4. Short distance runs such as, the 40 yard dash
  5. Performing 25 squats in 2 hours.
  1. The two most popular settings of the “starting blocks” are:
  2. Match and Base c. Modem and Below
  3. Marked and Broad d. Medium and Bunch
  1. The Shot Put is an event that measures:
  2. Abdominal (stomach) strength c. Upper body strength
  3. Leg strength d. Foot and ankle strength
  1. The proper positioning of the hands while on the starting blocks is:
  2. Positioned outside the ankles, providing enough space for the legs to pass through.
  3. Positioned inside the ankles, providing enough space for the arms and legs to pass through.
  4. Positioned on the front of the starting block to provide balance for the start.
  5. Positioned behind the back for maximum acceleration.
  1. The three types of baton exchanges include:
  2. Reverse Pass, Inside Pass, Delayed Pass
  3. Visual Pass, Semi-Visual Pass, Blind Pass
  4. Looking Pass, Partial Look Pass, Full Vision Pass
  5. Overhand Pass, Behind the Back Pass, Underhand Pass
  1. The shot put should be held:
  2. Held at waist level, held off the left hip
  3. Held behind the ear, with both arms positioned parallel to the ground.
  4. Held with one hand behind the ear and the other hand behind the back.
  5. Held behind the back with the arms parallel to the ground.
  1. When passing the baton, the “incoming” runner should be positioned:
  2. On the inside of the lane c. The middle of the lane
  3. On the outside of the lane d. On the white line that marks the lane
  1. When receiving the baton, the “outgoing” runner should be positioned:
  2. On the inside of the lane c. On the white line that marks the lane.
  3. In the middle of the lane d. On the outside of the lane
  4. A consistent ______is important to successfully execute hurdling.
  5. Focusb. Intensity c. Jumpd. Stride
  1. The baton can only be exchanged in the:
  2. First lane c. Exchange zone
  3. End zone d. Last lane
  1. When performing the hurdles, the leg that crosses the hurdle first is referred to as the:
  2. Lead Leg c. Trail Leg
  3. Extension Leg d. Beginning Leg
  1. The ______Drill helps the runner perform the proper technique of extending the first leg over the hurdle:
  2. Extension Drill b. Beginning Drill c. Rhythm Drill d. Lead Leg Drill
  1. When performing the High Jump what part goes over the bar first?
  2. Feet b. Arms C. HeadD. Buttocks
  1. The ______Drill helps the runner know the appropriate height the trail leg needs to be to clear the hurdle:
  2. Leg Lift Drill b. Arm and Leg Drill c. Knee Bend Drill d. Trail Leg Drill
  1. The ______Drill helps the runner with their stride between hurdles and timing.
  2. Rhythm Drill b. Consistent Drill C. Smooth Drilld. Transition Drill
  1. The ______is the name of the technique used to perform the high jump:
  2. Future Flopb. Fitness Flop c. Fosbury Flopd. Floating Flop
  1. 72. The ______approach is used to provide the proper angle to advance to the bar:
  2. “J” Approach c. “L” Approach
  3. The “U” Approach d. “S” Approach
  1. On a separate sheet of paper, rate yourself, based on our rubric, on what level you think you are when performing each of the following events: high jump, broad jump, hurdles, 40 yard dash, baton exchange relay and using the starting blocks. Using details: Explain why you rate yourself at that level.