Correct answer choice is :
C) Is completely normal and is to be expected.
Explanation:
Depends on the level of distress. It's not assumed to be comfortable to exercise as you are putting your body below pressure to achieve change and growth. But you are tired to the point of not being capable to work correctly, you are either struggling too strong or may want to find an MD to assess you. Also if you are inclined to any kind heart disorder let someone know where you are when exercising or better still let them be at your front at all times.
Answer:
Explanation:
The overload principle is one of the seven big laws of fitness and training. Simply put, it says that you have to increase the intensity, duration, type, or time of a workout progressively in order to see adaptations. The adaptations are improvements in endurance, strength, or muscle size.
In other words, when a client first starts working out, from having been previously mostly sedentary, they will see some quick gains. But, as they get fitter, you will need to increase the intensity of their training to continue to see those gains. If they continue lifting the same weights for the same number of sets and reps, week after week, the body will have adjusted to the stress, there will be no more adaptations and they will plateau.
Answer:
As stated in Chapter 1, the translation of human energy requirements into recommended intakes of food and the assessment of how well the available food supplies or diets of populations (or even of individuals) satisfy these requirements require knowledge of the amounts of available energy in individual foods. Determining the energy content of foods depends on the following: 1) the components of food that provide energy (protein, fat, carbohydrate, alcohol, polyols, organic acids and novel compounds) should be determined by appropriate analytical methods; 2) the quantity of each individual component must be converted to food energy using a generally accepted factor that expresses the amount of available energy per unit of weight; and 3) the food energies of all components must be added together to represent the nutritional energy value of the food for humans. The energy conversion factors and the models currently used assume that each component of a food has an energy factor that is fixed and that does not vary according to the proportions of other components in the food or diet.
Explanation:
The unit of energy in the International System of Units (SI)[8] is the joule (J). A joule is the energy expended when 1 kg is moved 1 m by a force of 1 Newton. This is the accepted standard unit of energy used in human energetics and it should also be used for the expression of energy in foods. Because nutritionists and food scientists are concerned with large amounts of energy, they generally use kiloJoules (kJ = 103 J) or megaJoules (MJ = 106 J). For many decades, food energy has been expressed in calories, which is not a coherent unit of thermochemical energy. Despite the recommendation of more than 30 years ago to use only joules, many scientists, non-scientists and consumers still find it difficult to abandon the use of calories. This is evident in that both joules (kJ) and calories (kcal) are used side by side in most regulatory frameworks, e.g. Codex Alimentarius (1991). Thus, while the use of joules alone is recommended by international convention, values for food energy in the following sections are given in both joules and calories, with kilojoules given first and kilocalories second, within parenthesis and in a different font (Arial 9). In tables, values for kilocalories are given in italic type. The conversion factors for joules and calories are: 1 kJ = 0.239 kcal; and 1 kcal = 4.184 kJ.
The answer is A because <span> muscle strain is the tearing of the muscle. </span>
