1º ESO. Teoría 2ª Evaluación. IESO Ribera del Cega.

1º ESO. Teoría 2ª Evaluación Educación Física

1.Reglas más importantes del Balonmano:

1. No pisar el área del portero.
2. El campo mide 20 x 40 metros y un área de 6 metros.
3. Cada equipo consta de 7 jugadores.
4. No tocar el balón por debajo de la rodilla ni con los pies.
5. El balón debe ser redondo sin superficie resbaladiza ni brillante..
2. Conceptos de nutrición:

1. Alimentación: Se denomina alimentación al acto de proporcionar al cuerpo alimentos
e ingerirlos. Es un proceso consciente y voluntario.

2. Nutriente: Es una sustancia orgánica o inorgánica que no se ingiere directamente, sino que 
forma parte de los alimentos. Estas sustancias se digieren y absorben por el organismo para luego 
ser utilizadas en el metabolismo.

3. Recomendaciones dietéticas: Se recomienda que alrededor del 60 por ciento de sus calorías diarias

 totales provienen de carbohidratos, 25% de grasas y 15% de proteínas.

20% Desayuno

10% Almuerzo

35% Comida

10% Merienda

25% Cena


En una dieta de 2000 kilocalorías

 
 
 


  

   

Recomendado
   para una dieta de 2000 kcal

 

  

   


   


  
  

   

Recomendaciones
   para adultos

 

  

   

Energía

  

   

2000
   kcal 
   

 

  

   

Grasa
   total

  

   

No
   más de 70 g

 

  

   Grasas
   saturadas


  
  

   

No
   más de 20 g

 

  

   

Carbohidratos

  

   

270
   g

 

  

   

Total
   de azúcar

  

   

No
   más de 90 g

 

  

   

Proteínas

  

   

50
   g

 

  

   

Fibra

  

   

Al
   menos 25 g

 

  

   

Sal

  

   

No
   más de 2.4 g

 

1st ESO. 2nd Evaluation. Theory part. IESO Ribera del Cega.

Theory part 1st ESO

1. Most important rules of handball.

1: Do not touch the ball below the knee or feet.
2. Do not step on the goalkeeper's area.
3: The court measures 20 x 40 meters and an area of 6 metres.
4: Each team on the court consists of 7 players.
5: The ball must be round without a slippery or shiny surface.  
2. Basic nutrition concepts.



1. Food: Food is called the act of providing the body with food and ingesting it. It is a conscious and voluntary process.



2. Nutrition: It is the set of physiological processes by which the body receives, transforms and uses the chemical substances contained in food. It is an involuntary and unconscious process.



3. Nutrient: It is an organic or inorganic substance that is not ingested directly, but is part of the food. These substances are digested and absorbed by the body to be used in the metabolism.




- It is recommended that about 60 percent of your total daily calories come from carbohydrates, 25% fat and 15% protein.


 

Nutritional recommendations






20% Breakfast

10% Mid Morning Snack

35% Lunch

10% Afternoon snack

25% Dinner

In a diet of 2000 kilocalories.





Recommended for a daily diet of 2000 kcal amount.


Recommended for adults


Energy

2000 kcal amount


Total fat

No more than 70 g

Saturated fats

No more than 20 g


Carbohydrates

270 g


Total sugar

No more than 90 g


Protein

50 g


Fiber

At least 25 g


Salt

No more than 2.4 g

2nd ESO Theory part. IESO Ribera del Cega.

                                                         Theory part 2nd ESO

1. Most important rules of handball.

1: Do not touch the ball below the knee or feet.
2. Do not step on the goalkeeper's area.
3: The court measures 20 x 40 meters and an area of 6 metres.
4: Each team on the court consists of 7 players.
5: The ball must be round without a slippery or shiny surface.  

2. Basic nutrition concepts.

1. Food: Food is called the act of providing the body with food and ingesting it. It is a conscious and voluntary process.

2. Nutrition: It is the set of physiological processes by which the body receives, transforms and uses the chemical substances contained in food. It is an involuntary and unconscious process.

3. Nutrient: It is an organic or inorganic substance that is not ingested directly, but is part of the food. These substances are digested and absorbed by the body to be used in the metabolism.

4. Carbohydrates, Carbohydrates provide the body with the energy it needs to function. They are a chemical compound formed by carbon, hydrogen and oxygen. 

5. Fats: Fat is a lipid material of various types and characteristics, present almost exclusively in animal organisms. The fat is characterized by being composed of fatty acids and glycerin. Fats are made up of building blocks called fatty acids. There are three main categories of saturated, polyunsaturated and monounsaturated fatty acids.

6. Proteins: protein is important for the growth and repair of body cells and muscle building. It can also be used to provide energy. Foods of animal origin are excellent sources of protein 7. Dietary recommendations: It is recommended that about 60 percent of your total daily calories come from carbohydrates, 25% fat and 15% protein.

20% Breakfast

10% Mid Morning Snack

35% Lunch

10% Afternoon snack

25% Dinner

In a diet of 2000 kilocalories.





Recommended for a daily diet of 2000 kcal amount.


Recommended for adults


Energy

2000 kcal amount


Total fat

No more than 70 g

Saturated fats

No more than 20 g


Carbohydrates

270 g


Total sugar

No more than 90 g


Protein

50 g


Fiber

At least 25 g


Salt

No more than 2.4 g

2º ESO. Teoría segunda evaluación. IESO Ribera del Cega

                                                     Teoría 2ª Evaluación Educación Física

1. Reglas más importantes del Balonmano:

1. No pisar el área del portero.

2. El campo mide 20 x 40 metros y un área de 6 metros.

3. Cada equipo consta de 7 jugadores.

4. No tocar el balón por debajo de la rodilla ni con los pies.

5. El balón debe ser redondo sin superficie resbaladiza ni brillante.

2. Reglas más importantes del Voleibol:

1. Un set (excepto el decisivo 5º set) lo gana el equipo que primero anota 25 puntos con una ventaja

mínima de dos. En caso de empate 24-24, el juego continúa hasta que se consigue una ventaja de dos
puntos (26-24, 27-25, etc.).




2. Cuando el equipo receptor gana el derecho a sacar, sus jugadores rotan una posición 

en el sentido de las agujas del reloj. El orden de rotación debe mantenerse a lo largo del set. 

Al comenzar un nuevo set, los jugadores pueden adoptar la distribución que deseen.



3. El balón es "dentro" cuando el contacto de la pelota con el suelo se produce dentro 

del campo incluidas las líneas de delimitación. 



4. El balón puede tocar cualquier parte del cuerpo (cabeza, pie, etc.). Debe ser golpeado,

no retenido y/o lanzado.



5. Un balón que cruza la red puede tocarla. También si se trata del saque.

3. Conceptos de nutrición:

1. Alimentación: Se denomina alimentación al acto de proporcionar al cuerpo alimentos
e ingerirlos. Es un proceso consciente y voluntario.



2. Nutriente: Es una sustancia orgánica o inorgánica que no se ingiere directamente, sino que 

forma parte de los alimentos. Estas sustancias se digieren y absorben por el organismo para luego 

ser utilizadas en el metabolismo.



3. Recomendaciones dietéticas: Se recomienda que alrededor del 60 por ciento de sus calorías 

diarias totales provienen de carbohidratos, 25% de grasas y 15% de proteínas.

20% Desayuno

10% Almuerzo

35% Comida

10% Merienda

25% Cena

En una dieta de 2000 kilocalorías

  
  
  


   

    



Recomendado
    para una dieta de 2000
    kcal

  

   

    


    


   
   

    

    Recomendaciones
    para adultos

  

   

    

Energía

   

    

2000
    kcal 
    

  

   

    

Grasa
    total

   

    

No
    más de 70 g

  

   

    Grasas
    saturadas


   
   

    

No
    más de 20 g

  

   

    

Carbohidratos

   

    

270
    g

  

   

    

Total
    de azúcar

   

    

No
    más de 90 g

  

   

    

Proteínas

   

    

50
    g

  

   

    

Fibra

   

    

Al
    menos 25 g

  

   

    

Sal

   

    

No
    más de 2.4 g

  

3rd ESO. Theory part.

3rd ESO Theory 2^nd Evaluation

1. MOST IMPORTANT RULES OF HANDBALL

1: Do not touch the ball below the knee or feet (this does not apply to the goalkeeper 
in the area).
2: Do not carry the ball for more than 3 seconds in the hands without dribbling.
3. Do not step on the goalkeeper's area.
4: In case of obstruction of a shot with clear chance of goal as being in front 
of the goalkeeper a penalty is charged.
5: The court measures 20 x 40 meters, has a free throw line at 9m from the goal, 
the penalty line at 7m, goalkeeper line at 4m and an area of 6 m, and its goal is 3 x 2 m.
6: Each team on the court consists of 14 players in the game there is 6 field and 
one goalkeeper and the rest in the substitution bench.
7: The ball must be round without a slippery or shiny surface, it must be made of 
leather or synthetic material, its size must be 58 to 60 cm in circumference.

3. BASIC NUTRITION CONCEPTS



1. Food: Food is called the act of providing the body with food and ingesting it. It is a conscious and voluntary process.



2. Nutrition: It is the set of physiological processes by which the body receives, transforms and uses the chemical substances contained in food. It is an involuntary and unconscious process.



3. Nutrient: It is an organic or inorganic substance that is not ingested directly, but is part of the food. These substances are digested and absorbed by the body to be used in the metabolism.



4. Carbohydrates, Carbohydrates provide the body with the energy it needs to function. They are a chemical compound formed by carbon, hydrogen and oxygen. 5. Fats: Fat is a lipid material of various types and characteristics, present almost exclusively in animal organisms. The fat is characterized by being composed of fatty acids and glycerin. Fats are made up of building blocks called fatty acids. There are three main categories of saturated, polyunsaturated and monounsaturated fatty acids.



6. Proteins: protein is important for the growth and repair of body cells and muscle building. It can also be used to provide energy. Foods of animal origin are excellent sources of protein 7. Dietary recommendations: It is recommended that about 60 percent of your total daily calories come from carbohydrates, 25% fat and 15% protein.







20% Breakfast

10% Mid Morning Snack

35% Lunch

10% Afternoon snack

25% Dinner

In a diet of 2000 kilocalories.







Recommended for a daily diet of 2000 kcal amount.



Recommended for adults


Energy

2000 kcal amount


Total fat

No more than 70 g

Saturated fats

No more than 20 g


Carbohydrates

270 g


Total sugar

No more than 90 g


Protein

50 g


Fiber

At least 25 g


Salt

No more than 2.4 g






 

 

Teoría 3º ESO A. IESO Ribera del Cega

3º ESO: Teoria 2ª evaluación

1. LAS REGLAS MÁS IMPORTANTES DEL BALONMANO

1: No tocar el balón por debajo de la rodilla ni pies (esto no aplica para el portero en el área).
2: No llevar el balón durante más de 3 segundos en las manos sin driblar.
3: No pisar el área del portero.
4: En caso de obstrucción de un tiro con clara oportunidad de gol como estando frente 
al portero se pita penalti.
5: El campo mide 20x40m, tiene una línea de tiro franco a 9m de la portería, 
la línea de penalti a 7m , línea del portero a 4m y un área de 6m, y su portería es de 3x2m.
6: Cada equipo en la cancha consta de de 14 jugadores en el juego hay 6 campo 
y un portero y el resto en el banco de suplencia.
7: El balón debe ser redondo sin superficie resbaladiza ni brillante debe estar fabricado
con piel o material sintético su tamaño debe ser de 58 a 60 cm de circunferencia.

2. CONCEPTOS BÁSICOS DE NUTRICIÓN

1. Alimentación: Se denomina alimentación al acto de proporcionar al cuerpo alimentos e ingerirlos. Es un proceso consciente y voluntario.

2. Nutrición: Es el conjunto de procesos fisiológicos por los cuales el organismo recibe, transforma y utiliza las sustancias químicas contenidas en los alimentos. Es un proceso involuntario e inconsciente.

3. Nutriente: Es una sustancia orgánica o inorgánica que no se ingiere directamente, sino que forma parte de los alimentos. Estas sustancias se digieren y absorben por el organismo para luego ser utilizadas en el metabolismo.

4. Hidratos de carbono,  Los carbohidratos suministran al cuerpo la energía que necesita para funcionar. Son un compuesto químico formado por carbono, hidrógeno y oxígeno.

5. Grasas: La grasa es un material lipídico de diversos tipos y características, presente casi exclusivamente en organismos animales. La grasa se caracteriza por estar compuesta de ácidos grasos y glicerina. Las grasas se componen de bloques de construcción llamados ácidos grasos. Hay tres categorías principales de ácidos grasos saturados, poliinsaturados y monoinsaturados.

6. Proteínas: la proteína es importante para el crecimiento y reparación de las células del cuerpo y para la construcción de músculo. También se puede utilizar para proporcionar energía. Los alimentos de origen animal son excelentes fuentes de proteínas

7. Recomendaciones dietéticas: Se recomienda que alrededor del 60 por ciento de sus calorías diarias totales provienen de carbohidratos, 25% de grasas y 15% de proteínas.

20% Desayuno

10% Almuerzo

35% Comida

10% Merienda

25% Cena

En una dieta de 2000 kilocalorías

Recomendado para una dieta de 2000 kcal
	Recomendaciones para adultos
Energía	2000 kcal
Grasa total	No más de 70 g
Grasas saturadas	No más de 20 g
Carbohidratos	270 g
Total de azúcar	No más de 90 g
Proteínas	50 g
Fibra	Al menos 25 g
Sal	No más de 2.4 g

4th ESO. Theory part. 2nd Evaluation

                                                       4th ESO. Theory part. 2nd Evaluation.

4^th ESO Theory 2^nd Evaluation

1. MOST IMPORTANT RULES OF HANDBALL

1: Do not touch the ball below the knee or feet (this does not apply to the goalkeeper 
in the area).
2: Do not carry the ball for more than 3 seconds in the hands without dribbling.
3. Do not step on the goalkeeper's area.
4: In case of obstruction of a shot with clear chance of goal as being in front 
of the goalkeeper a penalty is charged.
5: The court measures 20 x 40 meters, has a free throw line at 9m from the goal, 
the penalty line at 7m, goalkeeper line at 4m and an area of 6 m, and its goal is 3 x 2 m.
6: Each team on the court consists of 14 players in the game there is 6 field and 
one goalkeeper and the rest in the substitution bench.
7: The ball must be round without a slippery or shiny surface, it must be made of 
leather or synthetic material, its size must be 58 to 60 cm in circumference.

2. MOST IMPORTANT RULES OF VOLEYBALL

1. A set (except the decisive 5th set) is won by the team that first scores 25 points with a minimum advantage of two. In the case of a tie 24-24, the game continues until a two-point advantage is achieved (26-24, 27-25, etc.).

2. The match is won by the team that manages to win two sets (when the match is played in three sets), or three sets (when the match is five sets). In this last case, if there is a 2-2 draw, the decisive set (the 5th) is played at 15 points with a minimum advantage of two points. There must always be six players in play per team.

3. When the receiving team wins the right to draw, their players rotate one position in a clockwise direction. The order of rotation must be maintained throughout the set. When starting a new set, players can adopt the distribution they want.

4. The ball is "inside" when the contact of the ball with the ground occurs within the field including the boundary lines. The ball is "out" when the contact of the ball with the ground occurs completely outside the boundary lines.

5. The ball can touch any part of the body (head, foot, etc.). It must be hit, not withheld and / or thrown.

6. A ball that crosses the net can touch it. Also if it's about the serve.

3. BASIC NUTRITION CONCEPTS

1. Food: Food is called the act of providing the body with food and ingesting it. It is a conscious and voluntary process.

2. Nutrition: It is the set of physiological processes by which the body receives, transforms and uses the chemical substances contained in food. It is an involuntary and unconscious process.

3. Nutrient: It is an organic or inorganic substance that is not ingested directly, but is part of the food. These substances are digested and absorbed by the body to be used in the metabolism.

4. Carbohydrates, Carbohydrates provide the body with the energy it needs to function. They are a chemical compound formed by carbon, hydrogen and oxygen. 5. Fats: Fat is a lipid material of various types and characteristics, present almost exclusively in animal organisms. The fat is characterized by being composed of fatty acids and glycerin. Fats are made up of building blocks called fatty acids. There are three main categories of saturated, polyunsaturated and monounsaturated fatty acids.

6. Proteins: protein is important for the growth and repair of body cells and muscle building. It can also be used to provide energy. Foods of animal origin are excellent sources of protein 7. Dietary recommendations: It is recommended that about 60 percent of your total daily calories come from carbohydrates, 25% fat and 15% protein.

20% Breakfast

10% Mid Morning Snack

35% Lunch

10% Afternoon snack

25% Dinner

In a diet of 2000 kilocalories.

Recommended for a daily diet of 2000 kcal amount.
	Recommended for adults
Energy	2000 kcal amount
Total fat	No more than 70 g
Saturated fats	No more than 20 g
Carbohydrates	270 g
Total sugar	No more than 90 g
Protein	50 g
Fiber	At least 25 g
Salt	No more than 2.4 g