It tell us the minimum heart rate for cardiovascular exercises
It shows us the heart rate that we need to achieve in order for our body to increase its metabolism above normal state, which resulted in increased calories burning.
The Taste and Texture are often the two most important reasons specific foods are consumed in North America.
The taste matters as it is the most important factor that determines food selection or preference. Its a type of pleasure people experiences when eating a particular food.
The appearance and texture of food is the second major factor. These sensory aspects are thought to influence, in particular or specific food choice.
The factors such as- taste, odor, appearance, texture, temperature, sound, and trigeminal nerve which together constitute flavor are sensory features of a food which people use to assess palatability. The Palatability is the hedonic evaluation of odor-sensory food cues under standardized conditions.
To learn more about trigeminal nerve here
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<span>the activity that does NOT improve stability is: A. maintaining narrow base
A wide base support is easier to balance than a narrow base support .
Wide base support will provide you with lower center of gravity, (think how it is easier to stand with two legs compared with standing with one leg)</span>
There are different types of biases in a survey sampling. This includes: under coverage, nonresponse bias, response bias, voluntary response bias, etc.
A.- 2.
B. - 3.
C. - 1.
A. Under-coverage - 2. Few chosen representatives are not good sample for that project. Thus, not a representative sample.
B. Response bias - When there is expectation of a selected answer. Thus, expecting a certain answer.
C. Question-wording bias - 1. The wordings in an answer is false or inappropriately put together. Thus, Answer given do not reflect true views
