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Summary Exercise Physiology

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Summary of the Exercise Physiology section of the A-Level PE exam including supplementation, food classes and EPOC

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  • July 19, 2023
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  • 2021/2022
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Food Classes
Macro = energy

Micro = health and functions

Carbohydrates (55-60% of diet)
Simple Carbohydrates = quick source of energy, easy to digest – fruit, processed foods (refined sugar)

Complex Carbohydrates = take longer to digest - plant-based foods, pasta, bread, rice and vegetables

Principle source of energy (Main fuel for high intensity and anaerobic work)

Carbohydrates  glucose

Stored in the muscle and liver as glycogen (limited supply)


Fats
 Saturated Fats - Animal sources
Too much = weight gain  loss of stamina, limited flexibility and increased health problems (coronary
heart disease, atherosclerosis, diabetes and high blood pressure)

 Cholesterol – fat found in the blood
Too much saturated fat = high cholesterol levels
Made in the liver and transported in blood as low-density lipoproteins (LDLs) and high-density
lipoproteins (HDLs)
Too much LDLs = fatty deposits in the arteries  reduce blood flow
HDL = takes cholesterol away from areas where it has accumulated to the liver where it is disposed of

 Trans-fats
Artificial hydrogenated fats – meat and dairy products
Industrially produced  high blood cholesterol, heart disease and diabetes


Good for low-intensity work (Beta Oxidation)

Carry fat-soluble vitamins (A, D, E and K)


Proteins
Contain amino acids  muscle growth and repair, production of enzymes, hormones and haemoglobin

Minor source of energy – mainly used by power athletes


Minerals

Calcium Strong bones and teeth, nerve and muscle contraction

Sodium Regulate fluid levels, too much = increase blood pressure = increase risk of stroke and heart
attack

Iron Production of haemoglobin in red blood cells = transports more oxygen = improved stamina.
Low iron = anaemia

, Vitamins

Vitamin and Source Exercise Function
C – green vegetables and fruit Protects cells
Maintenance of bones teeth, gums and ligaments

D – made by skin during exposure to sunlight, oily Absorption of calcium – bones and teeth health
fish and dairy produce Helps PC (phosphocreatine recovery)


Vitamin B complex – includes B1 (thamin), B2 (riboflavin), B6 and B12 (folate)

 Break down and release energy from food
 Maintain a healthy nervous system
 Form haemoglobin and store energy from protein and carbs
 Eggs, liver, cereals, vegetables, wholegrain bread and marmite

B12 – red meat, dairy products and fish = produce red blood cells, release energy from food and keeps nervous
system healthy


Fibre
Wholemeal bread, pasta, potatoes, nuts, seeds, fruit and vegetables

Fibre = slows down the breaking down of food  more sustained release of energy

 Prevents constipation and aids digestion



Water (60% of body)
Transports nutrients, hormones and waste products

Regulate body temperature (exercise  overheating = evaporation of sweat  cools down)

Dehydration (pre, during or post exercise):

 Increase blood viscosity = less blood to muscles and skin
 Reduction in sweating = overheating
 Muscle fatigue and headaches
 Less removal of waste products and transportation of nutrients
 Increased heart rate, reduced cardiac output

Decreased performance = reaction time and decision making

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