Learning outcomesToday you will learn to …….

1. Locate and explain actions of specific body muscles

2. State definitions of pulse and blood pressure3. Calculate BMI 4. Identify benefits and effects of mechanical

massage and pre heat treatments5. List contra-indications to treatment6. Describe possible contra-actions to treatment7. Target own progression with assessments8. Demonstrate practical techniques improving own

performance

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Label the diagram of the anterior muscles of the leg.

Clare Hargreaves-Norris

Muscles of the Leg

Muscle Position Action

Quadriceps (rectusfemoris, vastus lateralis, vastus medialis and vastus intermedius)

Front of the thigh Flexes the hip andextends the knee

Adductors (longus, magnus and brevis)

Inner side of thethigh

Adducts the hip androtates the hip

Abductor (tensor fascia

latae)

Lateral side ofthigh

Flexes and abducts the

thigh

Sartorius Crosses the frontof the thigh to theinner knee

Flexes and laterallyrotates the hip joint, used to sit cross

legged

Tibialis anterior Down the shin onthe lateral side ofthe tibia

Flexion and inversion of

the foot (drawing sole inwards)

EFFECTS OF G5

BENEFITS OF G5

CONTRA INDICATIONS

EFFECTS OF INFRA RED

BENEFITS OF INFRA RED

CONTRA INDICATIONS

Blood pressure

• Heart beats pumping blood around body• Blood moves pushing

against walls of vessels• Strength of this pushing

is the blood pressure• If its too high puts

pressure on arteries and may lead to heart attack and strokes

• High blood pressure is hypertension• First number is systolic

the highest number heart reaches when it pumps• Second number is

diastolic the lowest level heart reaches in between pumping

• High blood pressure = 140/90• Normal blood pressure =

120/80• Low blood pressure =

90/60 or lower

Pulse rate

• Number of times your heat beats per minute

• Resting heart rate is usually between 60 – 100 beats per minute in a healthy individual

• Lower heart rate usually signifies a more efficient heart found in an athlete

• If its continually above 120 should contact GP

DIVIDE YOUR WEIGHT IN KILOGRAMS (KG) BY YOUR HEIGHT IN METRES (M)THEN DIVIDE THE ANSWER BY YOUR HEIGHT AGAIN TO GET YOUR BMI.

Back massage1. Superficial effleurage – up spine across shoulders and down

sides of back x 82. Deep effleurage as above x 83. Palm kneading – one side at a time x 84. Alternate palm kneading – one hand follows other x 35. Circular kneading to scapula (thumbs, fingers, heels of hand)

x 3 work longer if client needs it6. Hand on hand ironing, sacrum to whole of back, include

scapulae and trapezius x 37. Wringing perimeters of body x 38. Picking up perimeters of body x 39. Skin rolling to lower back x 3

Back massage10. Thumb kneading either side of spine from sacrum

to occipital bone. Caterpillar walk back down to sacrum using knuckles x 3

11. Scissor movement, using whole hand and forearm, up and down the back with light effleurage strokes x 3

12. Superficial effleurage to the top of the gluteals working out across hips x 3

13. Deep effleurage to the top of the gluteals working out across hips x 3

14. Thumb kneading to sacrum and across hips x 3

Back massage15. Tapotement to top of gluteal group only; hacking, cupping,

beating, pounding 16. Hacking to back if enough tissue, or just trapezius area x 117. Superficial effleurage to back x 318. Reverse light stroking from head to sacrum. Hold one hand

on sacrum and other on neck for 10 seconds to complete massage. Remove one hand before the other. X 6

19. Cover client, allow to rest. Provide glass of water.

Back of leg Massage

1. Superficial effleurage to whole of leg x 82. Deep effleurage to whole leg avoiding pressure

on knee joint x 83. Deep palm knead to upper thigh x 34. Double handed ironing to upper thigh x 35. Picking and wringing to hamstrings x 36. Thumb frictions to hamstrings x 17. Tapotement (hacking and cupping) to

hamstrings and gluteals x 18. Superficial effleurage to upper thigh x 8•

Back of leg massage

9. Superficial effleurage to lower leg x 810.Deep effleurage to gastrocnemius x 811.Wringing to gastrocnemius x 812.Picking up to gastrocnemius x 813.Thumb frictions either side of achilles

tendon x 114.Superficial effleurage to whole of leg x 8•

Front of leg massage

1. Superficial effleurage to whole of leg avoiding knee joint x 8

2. Deep effleurage to upper thigh x 83. Palm kneading single handed to whole of upper thigh x 34. Picking up to whole of upper thigh x 35. Wringing to upper thigh x 3 6. Tapotement ( hacking and cupping) to upper thigh x17. Effleurage to upper thigh x 88. Prop under knee, finger then thumb kneading around knee

joint x 39. Thumb stroking above knee to aid lymphatic drainage x 3

Front of leg massage

10.Deep effleurage to lower leg x 811.Palm kneading to lower leg x 312.Effleurage to foot x 313.Thumb knead over entire foot, deeper on sole

x 314.Scissors to sole of foot x 315.Circular movements around ankle joint x 316.Flexion of foot supporting ankle x 217.Effleurage to whole of leg to finish x 8•

Arm massage

1. Effleurage to whole of arm, supporting at wrist x 82. Support clients elbow deep effleurage to upper arm x 83. Finger kneading to upper arm to include bicep, tricep and

deltoid x 3 4. Single handed picking up to bicep, tricep and deltoid x 35. Light hacking to upper arm followed by effleurage x 16. Finger kneading around elbow joint x 37. Thumb kneading to elbow joint x 3

Arm massage

8. Move onto lower arm effleurage forearm x 39. Thumb kneading to forearm x 310. Circular frictions to carpals x 111. Flexion of wrist supporting clients hand x 212. Thumb knead between metacarpals x 213. Thumb kneading to palm of hand x 314. Effleurage whole arm to finish x 8

Abdomen massage

1. Superficial effleurage, from pubis to sternum out to sides of trunk, in diamond shape x 8

2. Deep stroking follow same direction pulling in slightly at waist x 8

3. Circular kneading following direction of colon x 34. Wringing on sides and front of abdomen if enough tissue x

35. Picking up waist where possible, walk round couch to

repeat on other side x 36. Light hacking following digestive tract x 37. Effleurage as in step 1 to finish x 8