FITT stands for Frequency or how many times per week you are accomplishing the exercise. I, stand for intensity. T, is for time, which means how prolonged is each training session. The last T stands for Type, which pars are you using a bicycle, a stair climber or a treadmill.
<h3>What is the cardiovascular system?</h3>
The cardiovascular system consists of the heart, blood vessels, and blood.
This system has three main functions: Transport of nutrients, oxygen, and hormones to cells throughout the body and removal of metabolic wastes (carbon dioxide, nitrogenous wastes).
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Aerobic exercise stimulates the heart rate and breathing rate to increase in a way that can be sustained for the exercise session. In contrast, anaerobic ("without oxygen") exercise is activity that causes you to be quickly out of breath, like sprinting or lifting a heavy weight.
Nervous control, renal regulation, and chemical controls.
Answer:
Since the 1970s, historical studies of food in particular cultures have emerged as a new field, “culinary history.” Culinary history studies the origins and development of the foodstuffs, equipment, and techniques of cookery, the presentation and eating of meals, and the meanings of these activities to the societies that produce them. It looks at practices on both sides of the kitchen door, at the significance of the food to the cook and to those who consume it, and at how cooking is done and what the final product means. Consequently, culinary history is widely interdisciplinary. Studies make connections between the sciences – medical, biological, and social – and the humanities and draw heavily on anthropology, economics, psychology, folklore, literature, and the fine arts, as well as history. These multidisciplinary perspectives are integrated along geographic and temporal dimensions, and as a consequence, culinary history encompasses the whole process of procuring food from land or laboratory, moving it through processors and market-places, and finally placing it on the stove and onto the table. It emphasizes the role that food-related activities play in defining community, class, and social status – as epitomized in such fundamental human acts as the choice and consumption of one’s daily bread.
Culinary history can also be defined by what it is not. It is not, for example, simply a narrative account of what was eaten by a particular people at a particular time. Nor is it a matter of rendering entertaining stories about food, or telling anecdotes of people cooking and eating, or surveying cookbooks.
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