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NFHS unit 4 - the Teacher Coach and Physical Conditioning Exam $9.99   Add to cart

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NFHS unit 4 - the Teacher Coach and Physical Conditioning Exam

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NFHS unit 4 - the Teacher Coach and Physical Conditioning Exam...

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  • June 2, 2023
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  • 2022/2023
  • Exam (elaborations)
  • Questions & answers
  • NFHS unit 4
  • NFHS unit 4
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Easton
NFH S unit 4 - the Teacher Coac h an d Physical Condition ing Exam When heat-related illness symptoms are apparent a teacher/coach should (check all that apply - Answer Move the student out of sun and into shade or othe r cooler environment.,Encourage skin cooling evaporation using water and fans. Students can check their hydration status by - Answer Examining their urine and i f it looks like apple juice they are dehydrated. Which statement represents a good strategy for post-workout snacks or meals? - Answer A carbohydrate snack consumed within 30 minutes after the competition or practice will allow the body to start the recovery process faster. Complete the following sentence. An activity that is relatively short in time (< 10 seconds) and has few repetitions predominately uses the _____________ energy system. - Answer ATP/PC Training during the competitive season should - Answer Focus on improving anaerobic systems and the tactics and techniques related to the sport. What is the main difference between aerobic and anaerobic replenishment o f energy? - Answer The use of oxygen The principle of periodization would say: - Answer Rest is an important compon ent of your training program. Which of the statements is NOT true about growth spurts? - Answer The peak ve locity of the growth spurt starts sooner in males compared to females. Given that most female students will reach their adult height in their sophomore ye ar of high school and will continue to gain weight during high school as a part of health y growth and development, a teacher/coach should: - Answer Encourage students to get appropriate levels of carbohydrates, iron, and calcium. A pre-game meal should: - Answer Contain high-carbohydrate foods that repres ent 2/3 of the meal.

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