Lynbrook | New Hyde Park | NY

physiologists

The Benefits of the Squat

A squat is a compound movement which involves strengthening the lower body. The squat has often been geared towards athletes to better improve their athletic performance due to the amount of muscle recruitment involved.  The squat has many neuromuscular benefits making this a good addition to a sport specific exercise prescription. Athletes can benefit from front squats and back squats, but that is not the only benefit of this exercise.
According to Brad J, Schoenfeld, “it is estimated that over 200 muscles are activated during squat performance.”  Over time, the squat has developed a reputation of superiority for not only athletes, but any individual who wants to improve their functional movements such as lifting packages or picking up a baby.  Functional movements like this are required for daily activity and in order to be done correctly without strain, several muscle groups must be recruited together. The squat has now become an exercise of functionality that does not always have to be done with heavy weights.  This translates well into clinical settings where individuals who suffer from chronic knee pain, chondromalacia, patellofemoral dysfunctions, total joint replacements and ankle instability can benefit from strength training.
In a paper by A. Braidot on the “Biomechanics of Front and Back Squat Exercises,” Braidot discusses the closed kinetic chain where the distal end remains fixed compared to an open kinetic chain where the distal end of the segment that moves is free. When using a machine such as the leg extension, muscle recruitment is isolated to the quadriceps group, whereas in a squat, there are over 200 muscles being recruited. This exercise engages more muscles as a result of the instability during the execution of the squat. This makes your abdominal and postural muscles work together to help your balance, too.  So the next time you are working with your Exercise Physiologist, ask if the squat is right for you!
By Brandon Ayala

Exercise and the Aging Population

The best and most important time to exercise is in our later years.  Although you may not have the same amount of energy as you did when you were 25, beginning a regular exercise program can have you feeling younger, healthier, and happier.

Unfortunately, we undergo many physiological changes as a result of aging.  These changes include increases in fat mass, decreases in muscle mass, weaker cardiac output (reduced blood flow, stiffening of blood vessels, slower heart rate), lower bone density, and slower reflexes.  Although these occurrences are inevitable, a combination of cardiovascular, balance, flexibility and resistance training can slow down these adverse processes.

The first and most important type of training that can improve many of these aspects, as well as, lower our overall chances of mortality is cardiovascular (endurance) training.  Cardio training can be performed on various modalities, which include bike riding, rowing, walking, jogging, elliptical, arm ergometer, and other activities such as recreational sports and dancing.  Endurance training on a regular basis has been found to improve our overall cardiac output, lower our LDL cholesterol and blood-glucose levels, reduce fat mass, and improve lung function among many other aspects of our health.

Evidence backing improved cardiac output can be observed in a research study performed at the gerontological research institute.  This study was conducted to find the effects of a 4-month endurance training program on older adults.  The results of this experiment illustrate the significant benefits of exercise training on the overall cardiac output of a group of older adults. Exercisers trained three times weekly for 40 minutes on a cycle ergometer (5-minute warm up, 30 minutes at training heart rate (THR), 5-minute cool down). Target heart rate was set at 70% of peak heart rate attained on a maximal exercise test.  At the end of the experiment, the exercise group improved their aerobic capacity by 8.5% compared to the control group (no exercise) whose aerobic performance decreased (Posner).

Resistance training, otherwise known as strength training, has been found to improve bone density at any age and increase muscle mass.  Combining a strength training program with a balance training program has been found to prevent falls in the elderly.  According to a study done in New Zealand, a six month strength and balance program showed a significant change in the number of falls among two groups of senior citizens.  This is an important finding, because in many cases falls lead to long-term inactivity, which in turn increases the rate of mortality (Campbell).

By Anthony Locast

 

Sources

Campbell, A. John, et al. “Randomised controlled trial of a general practice programme of home based exercise to prevent falls in elderly women.” Bmj 315.7115 (1997): 1065-1069.

Posner, Joel D., et al. “Low to moderate intensity endurance training in healthy older adults: physiological responses after four months.” Journal of the American Geriatrics Society 40.1 (1992): 1-7.

Fall Prevention in Autumn

As the leaves begin to change, Team Peak dedicates its time and resources to Fall Prevention Awareness month. There are a number of Fall Prevention Programs available, including the ones here at Peak Fitness and Physical Therapy! Before you ask about or programs, here are some helpful tips to get you started.

  • Research shows that fall risk is increased by things such as age, weakness, confusion and unsteady movement. Luckily, that same research also shows that if we pay particular attention to these risk factors, our fall risk decreases. A consistent exercise program will not only help keep you on your feet, it will help keep you healthy and strong (Rubenstein, 2006).
  • Wear the appropriate footwear. Consider the changing weather as a cue to ditch the unstable sandals and opt for some better fitting sneakers. This is especially important if you are going to be doing activities like raking leaves, picking pumpkins, etc.
  • Get a balance assessment. Ideally, we can start an intervention before a fall incident Get your eyes, ears, strength, mobility and gait assessed by a qualified professional to help set you up for success (Moylan, Binder, 2007).

 

By Matt Rhodes

 

References:
Moylan and Binder, 2007. Falls in older adults: risk assessment, management and prevention. American Journal of Medicine 120(6).

Rubenstein, EF, 2006. Falls in older people: epidemiology, risk factors and strategies for prevention. Journal of Aging 35.

 

 

 

Recipe of the Week: Stuffed Acorn Squash

Makes 2 servings!

Ingredients:

  • 1 acorn squash
  • 1 pound grass-fed, organic ground beef (ground turkey would work, too)
  • 1 chopped onion
  • 1 finely-chopped apple
  • ½ cup chopped cranberries (fresh, not dried)
  • ¼ cup chopped pecans
  • 1 tsp thyme
  • 1 tsp oregano
  • ½ tsp sage
  • unrefined coconut oil
  • salt, pepper

Directions:

  1. Preheat the oven to ~400 degrees.
  2. Cut the acorn squash in half, and scoop out the seeds and strings.
  3. Place the squash cut side up in a large baking pan, and put a tablespoon of water into each “cup”, and pour ¼ cup of water into the bottom of the pan.
  4. Loosely “tent” the pan with aluminum foil, and bake for 30-35 minutes.
  5. While squash is baking, chop the onion, apple, pecans and cranberries.
  6. Saute the beef and onion in a little coconut oil for 2-3 minutes, then add pecans, cranberries, and herbs. Add salt and pepper. Do not completely cook this mixture.
  7. Pull squash out of the oven, spoon the mixture into the “cups” (heaped to overflowing is okay).
  8. Bake uncovered for another 15-20 minutes.

 

Original recipe from Whole 30 can be found here!

Recipe of the Week: Egg & Veggie Bake

PREP TIME: 10 mins
COOK TIME: 40 mins
TOTAL TIME: 50 mins

INGREDIENTS

  • 12 large eggs
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups roughly chopped kale
  • 1/2 cup crumbled feta cheese
  • 1 cup milk
  • salt + pepper, to taste
  • olive oil or butter

INSTRUCTIONS

  1. Grease a large casserole pan with oil or butter.
  2. Preheat oven to 400 degrees F.
  3. Add oil to a pan and stir in onion. Cook until translucent (about 3 mins)
  4. Add in bell pepper and cook for one more minute.
  5. Crack eggs into a large mixing bowl. Whisk well.
  6. Add in milk and stir.
  7. Add in cooked onion and bell peppers, tomatoes, kale, cheese and salt and pepper and stir to combine.
  8. Add mixture to casserole pan and bake for 30 mins or until cooked all the way through.
  9. Let stand for 10 minutes before cutting in.

 

Original recipe from the Healthy Maven can be found here!

Recipe of the Week: Confetti Corn

Total:30 min
Prep:15 min
Cook:15 min
Yield:6 servings

Ingredients

  • 2 tablespoons good olive oil
  • 1/2 cup chopped red onion
  • 1 small orange bell pepper, 1/2-inch diced
  • 1 tablespoon unsalted butter
  • Kernels cut from 5 ears yellow or white corn (4 cups)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Directions

  1. Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
  2. Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

 

Original recipe from The Food Network can be found here!

Keeping BBQ Season Alive

One of the best parts about summer is having the leisure of walking outside and easily throwing some meat and vegetables on the grill. The perfect way to meal prep ahead of time and have yourself food for the next week. BBQ-ing is a very healthy way to prepare your food and it requires minimal effort. When you are cooking for the family, it is a great way to have a big variety of food and make everyone happy.

September means it’s back to school time and we often tend to fall off the nutritional wagon. As our schedules become busy with activities, stress levels start to get higher and nutrition becomes a second priority. We want to avoid falling into take out and fast food trap in order to maintain the progress you made over the summer. Unfortunately, the last thing you want to do when you come home from work or school is cook a full meal and follow that up with a sink full of dishes. Look no further than your BBQ for the answer! One great way to give yourself food for the week is to BBQ in bulk, throw a couple packages of chicken breast on the grill and your family will have food for the next four days. Tired of chicken breast? Shrimp, burgers, steak, salmon, etc. are all great options to serve as lean protein with each meal. Try also grilling vegetables as a nice alternative to steaming, boiling, or sautéing. Having these ready to go will alleviate stress by not having to worry about cooking and help to avoid grabbing something “quick & easy.” Preparation is key when it comes to weight loss and if you have the tools already at your disposal then it only makes sense to use it for as long as possible. Keep BBQ season alive and utilize it until it’s too cold to step outside…then throw on a jacket and BBQ some more!

 

By Tyler Palmquist

Recipe of the Week: Mediterranean Pizza *GF

Makes: 4 servings
Prep Time: 40 minutes
Total Time: 1 hour, 10 min

Ingredients:

  • 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • ¼ teaspoon salt
  • 1 large regular lemon
  • 6 oil-packed sun-dried tomatoes, drained and coarsely chopped
  • ? cup green or black olives, pitted and sliced
  • 1 large egg, lightly beaten
  • 1 cup shredded part-skim mozzarella cheese
  • ½ teaspoon dried oregano
  • Freshly ground pepper to taste
  • ¼ cup slivered fresh basil

Directions:

  1. Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper.
  2. Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.
  3. Meanwhile, with a sharp knife, remove the skin and white pith from the lemon and discard. Working over a small bowl, cut the segments from the membranes, letting the segments drop into the bowl (remove seeds). Drain the juice from the segments (save for another use). Add tomatoes and olives to the lemon segments; toss to combine.
  4. Add egg, cheese and oregano to the cooled cauliflower; stir to combine. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.
  5. Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon- olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top. Cut into wedges and serve.

 

Original recipe from Eating Well. You can find it here along with a quick how-to video of this recipe!