THE DIFFERENCES OF SOME MORPHOLOGICAL CHARACTERISTICS IN THE STUDENTS OF THE UNIVERSITY OF TETOVA
Blerim SULEJMANI, Vullnet AMETI, Astrit ISENI, Kastriot SHAQIRI, Laureta ABAZI
Abstract
The correct reflection of the effects of physical education lessons can only be ascertained if there are objective indicators for this, which can only be obtained through concrete research. From what was said above arises the need and requirements for researching the differences in morphological characteristics among the students of the University of Tetova by comparing the syllabuses of the Sport and Sports Activities subjects in the different study programs of the first year. The purpose of this research is to compare the morphological characteristics of students between 5 different study programs at the University of Tetova. The subjects that will be included in this study are first-year students of the University of Tetova in different fields and study programs. A total of 100 male students were included in the studies who in the first year attend the courses of sports and sports activities. For the evaluation of the morphological characteristics, we used the following variables: body height, right leg length, body weight, thigh circumference, pulp circumference, arm circumference, body mass index, knee diameter, ankle diameter, elbow diameter, body fat arm-triceps, stomach adipose tissue, back adipose tissue, pulp adipose tissue, arm-biceps adipose tissue, thigh adipose tissue and percentage of adipose tissue. Of the 17 morphological variables, there are significant statistical differences between the students of the 5 study programs in only 6 variables, including: the length of the right leg (0.00), the circumference of the leg (0.02), the diameter of the knee joint (0.00), the diameter of the elbow joint (0.00), pulp adipose tissue (0.01) and arm adipose tissue (0.03). The students of all study programs, in terms of physical development, respectively the reports of morphological indicators are at a satisfactory level, while in terms of differences, the students of the food technology program show a better profile, while the students of the program show less satisfactory results English language.
Pages:
17 - 26