martes, 11 de febrero de 2020

1st ESO 2nd Evaluation. Theory part.

First part: 10 main rule of indoor football
1. Playing surface: The length will be 40 meters. The width 20 meters
2. The penalty point will be 6 meters from the bottom line. The double penalty 10 meters.
3. The goals will be 3 meters wide and two meters high.
4. It will be played between 2 teams formed by 5 players each. One of each team will serve as a goalkeeper.
5. The substitutions are unlimited, being able to return to the field a player who had already been replaced.
6. The match will consist of 2 parts of 20 minutes each separated by a break of less than 15 minutes.
7. Each team may ask for a timeout on the part.
8. The ball has completely cross (by air or ground) the line to be consider goal or out.
9. If an infraction is committed, it will be punished with a free kick for the opponent from the place of the infraction.
10. By committing the 6th cumulative foul, the next one will be punished with a barrier-free foul.
Second part: 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

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