Mohammad Tohidiyan - M.A. Islamic Azad University, Esfahan, Khoorasgan, Iran
Behnam Ghasemi - Department of Physical Education, College of Human Sciences, Shahrekoord branch, National University, Sharekoord, Iran
Reza saboonchi - Department of Physical Education, College of Human Sciences, Brojurd branch, Islamic Azad University, Broujerd, Iran PhD

Background: The aim of the present study is to evaluate the male student's knowledge and performance than protection strategies from injury.Materials and methods: This research followed a descriptive design, was evaluated retrospectively the knowledge and how the participators' performance than heating, cooling,flexibility, power, protective equipment and nutrition. The statistic society of this research was consisted of male athlete students in football, footstall, volleyball and so on…, fromamong them 83 participants would be selected randomly. Regardless from the theoretical issues, a data gathering instrument was Havkinz and Foler's modified questionnaire (Hawkins, 1998). (r=0/81). In order to analyze the necessary data, the descriptive design asT-test was used. It was employed the five and three-point values Likvert interval scale for grading the questionnaire. Results and discussions: So, it was given 100 and 0 points to the best and worst knowledge and performance respectively. Hence it is appropriate that all players have beentaken 100 points. Study findings show that players had the best knowledge about heating effect in protection from injury before the exercise and match and the weakest knowledge about the effect of using knee pads in reducing knee's injuries. Also, players had the bestperformance about heating act before the exercise and match and the weakest performance in using knee pads during the exercise and match. Conclusion: The findings showed that there is a meaningful between participants' knowledge and performance (r= 4.46, p=0.000).

Injury, protective methods, knowledge, performance, heating, cooling, flexibility, power, protective equipment, nutrition