UNIT 1 – Area of Study 1

Body Systems & Human Movement

ENERGY SYSTEMS

THE MUSCULAR SYSTEM Identify the dominant energy pathway utilised in a variety of aerobic or anaerobic activities determined by the intensity and duration of the activity. Collect, analyse and report on primary data related to responses to exercise and anaerobic and aerobic pathways.

ENERGY SYSTEMS

MOVEMENT

INTERPLAY

FOOD FUELS

ATP-PC SYSTEMAlactacid

Phosphocreatine

Anaerobic GlycolosisLactic Acid

Lactacid system

Aerobic EnergyAerobic Glycolysis

OxygenMUSCLE FIBRES

ENERGY SYSTEMS

All body movements require energy for muscle contraction. A clear understanding of energy systems will help you to understand your body better.

FOODS & THEIR CONVERSION TO

ENERGY Food is the primary source of energy, but it cannot be used directly

Digestion breaks down the food into nutrients that are absorbed into the bloodstream.

Some of this fuel is used immediately for energy and the remainder is stored in different ways for different reasons

HOW FOOD IS STORED IN THE BODY

FOOD FUEL STORED AS SITE

Carbohydrate GlucoseGlycogenExcess as adipose tissue

BloodMuscle and liverAround the body

Fat Fatty acidsTriglyceridesAdipose tissue

BloodMuscleAround the body

Protein MuscleAmino acids

Around the body

CARBOHYDRATES

We need carbohydrates to fuel physical activity

They are the body’s preferred source of fuel – especially during exercise

Carbohydrates are important in activities lasting longer than 1 hour

Carbohydrate intake is vital before, during and after exercise to meet the fuel requirements

CARBOHYDRATES Carbohydrates are the sugars and

starches found in fruit, cereal, bread, pasta and vegetables.

Carbohydrates are major food fuels for the production of ATP

There are 2 forms of carbs – blood glucose and muscle and liver glycogen

Carbohydrate in foods are converted to glucose for immediate energy and to glycogen to be stored in the muscle

The blood carries glucose to the muscle through the aid of insulin

The pancreas secretes insulin in response to the increase in blood glucose

CARBOHYDRATES GLYCOGEN – the form in which

carbohydrates are stored in the muscle and liver

INSULIN – a hormone that regulates the level of glucose in the blood

PANCREAS – a gland that is both an endocrine and exocrine gland

Not all glucose is used immediately – excess glucose is stored in the liver as glycogen. When extra energy is required, the glycogen is converted back to glucose to be used within the muscle

FATS Fats are essential in our diet

and perform many vital roles. Fats are involved in:

Protecting body organs

Maintaining body temperature

Hormone production

Energy systems for the body

NOT ALL FAT IS BAD!!

In your table groups:

Come up with 2 good sources of fat and 2 bad sources of fat

FATS

Fats are not all the same – some fats are better than others

Essential Fatty Acids (EFA’s) such as Omega-3 are vital to overall health and wellbeing

Sources of Omega-3 are tuna and salmon

There are other forms of fats such as lipids which come in the form of butter, margarine, eggs, oil and nuts

FATS

Fats are found in the body in the form of triglycerides, stored in the fat cells (adipose tissue) located throughout the body and in skeletal tissue

Triglycerides are broken down into free fatty acids, which are broken down aerobically to provide energy for movement

Fat’s are the body’s preferred source of fuel at rest: as you sit here writing these notes your body is using fat

However, the conversion rate is less efficient than other fuel sources

PROTEINS Proteins are

often called the building blocks of the body

Foods that are rich in protein – meat, fish, poultry, eggs and cereal

Their main role in the body is for growth and repair of tissue

All enzymes (which speed up chemical reactions) are proteins

The basic structual unit of proteins are amino acids

Protein is often associated with strength building exercises

FOOD FOR ENERGY

1. Carbohydrates in foods are converted to:A/ glycogen for immediate energy.B/ glucose for immediate energy and to glycogen to be stored in muscle.C/ oxygen.D/ omega 3.

2. Fats:A/ are capable of producing more ATP than

carbohydratesB/ require less time than triglycerides to break

down.C/ require less oxygen than glucose to produce

ATP.D/ in terms of the total amount of energy

produced, have a lower energy content than carbohydrates.

3. Proteins:A/ are more complex and have larger molecules than

either carbohydrates or fatsB/ have a higher energy content than fats in terms of

total amount of energy producedC/ involve the least complex chemical reactions to split

PCD/ do not use oxygen

REVISION QUESTIONS