BODY CONDITIONING READINGS FALL 2018

From Class Textbook: Fitness (Available from bookstore) under KIN229

Instructor: Phyllis Eckler

 

Class

Due Date

Readings

Activities

1

Aug. 31

How Can You Assess Your Own Cardiorespiratory Fitness Pg. 29

Selecting Proper Footwear Pg. 39

Determining Your Target Heart Rate (handout)

Assignment: Due by third class meeting

DISCUSSION: Increasing heart stroke volume.

Handout: Creating a Glossary

2

 

Sept. 7

 

 Cardiovascular Disease  Pg. 2-7

What Are The Main Risk Factors?

Pg. 10-14

Creating a Glossary

 Complete with individual, several pair shares and class share for points

3

Sept. 14

 Conditioning your Cardiorespiratory System?

Pg. 26-28

From all the readings you have done so far come up with 5 reasons to do cardio/aerobic conditioning. Cite your source by quoting from the readings in the book.

Class share (POINTS)

4

Sept. 21

Building Muscular Strength and Endurance Pg.48-55

From all the readings you have done so far come up with 5 reasons to do strength training/anaerobic exercise. Cite your source by quoting from the readings in the book.

Class share (POINTS)

5

Sept. 28

Stretch and Flexibility

Handout

Discussion of stretch as a fitness tool

DEMONSTRATION: Stretches for different muscles (e.g. static, active, ballistic, contract/relax PNF - proprioceptive neuromuscular facilitation)

Handout: What kind of Exercises Will Best Achieve My Goals.

7

Oct. 5

Review Previous Readings

(reviews readings for weeks 3 & 4)

Aerobic Vs. Anaerobic Exercise Competition

TEAM EVENT: List the benefits of aerobic vs, anaerobic (strength training) exercises. 4 Game Teams; 2 aerobic & 2 anaerobic.

6

Oct. 12

Carbohydrates Are Major Energy Suppliers

Pg. 96

Exercise & The Metabolic Process

Pg. 23-25

LECTURE: How does the body use different nutrient (food) sources during for different kinds of exercise and during non-exercise periods?

 

Handout: High Intensity Interval Training

8

Oct. 19

What are the Main  Ingredients in Food? Pg. 91-101

LECTURE: Talk about Fiber & Antioxidents. How are the different food types used (i.e.protein, complex carbos, simple carbos, fat)? Give example of foods in each group. Which are the easiest and which are hardest to change into usable caloric form (ie.glucose)?

ACTIVITY: Give each student a card with a food name on it and ask them to find their group (i.e. protein, carbohydrates, or fat). Do the exercise again but this time give them the categories of fiber, simple carbos, water, complex carbos, high cholesterol.

Workout: HIIT

9

Oct. 26

 

Water Pg. 110

How Can You Achieve a Balanced Diet? Pg. 111-117

ACTIVITY: List on board: Why Should I drink water?(POINTS)

ACTIVITY: Give out sample nutritional charts and in partners or groups the students need to discuss what the food is. Which food group it fits in. Use NUTRITIONAL FACTS LABELS sheet. (POINTS)

Workout: HIIT

10

Nov. 2

Do You Have Special Nutritional Needs?

 Pg. 121-125

ACTIVITY: Letís plan some menus for healthy eating.

HandoutGroup activity

Workout: Circuit Training

11

Nov. 9

Understand How to Prevent or Treat Common Injuries

Pg. 41-43

LECTURE: Injury Prevention and Recovery

Circuit Training

Workout: Circuit Training

   12 Nov. 16

Preparing a  Strength- Training Routine and Using Opposing Muscle Groups

Pg. 67-79

DISCUSSION: How to use proper technique in executing strength training exercises.

SLO Assignment handed out

Workout: Circuit Training

13

Nov. 23

NO CLASS

THANKSGIVING

14

Nov. 30

Study Fitness book for In-class Review for Written Exam

Memorize a resistance exercise (including  the exercises on Pgs. 67-79) to teach to group. Use rubric from SLO Assignment to prepare.

In class review for Final Exam (POINTS)

Workout: Circuit Training

15

Dec. 7

Study notes and Fitness book for  for Written Exam

Prepare SLO Assessment

WRITTEN FINAL EXAM

8:00-9:00a.m.

SLO Assessment 9:00-10:00a.m.

 

Dec. 14

Final SLO Assessments

SLO Assessment of  students

7:00-9:00a.m.