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Hi
Some tips for training for a marathon, for example could be running approximately 5 kilometers, to reach the end of a half marathon you need a more advanced physical and mental capacity that will only be achieved with constant training. To be prepared and endure it is necessary dedication and constant work for at least 5 weeks. We could start with a short series of training, for example distances not greater than 400 meters, this will help to influence the technique, also the strength. If we dedicate this type of training one day a week, we improve the speed and pace of the race. Another type of training is the background. This type of training aims to run a greater distance or more time than in the rest of your workouts of the week. It is not necessary that they be over the distance of competition but they do approach that one and its frequency must be weekly or every 6 days of training.
The only energy-rich connection that our muscle can have immediate form for a contraction is a substance called ATP, whose decomposition into ADP and phosphorus generates the energy needed to perform the movement. Since we do not have many molecules of this ATP in muscle, it is necessary to continuously generate this element to get the necessary chemical energy and therefore the subsequent mechanical energy. The ways to obtain this energy in training is through two ways: aerobic and anaerobic. In the first one there is a sufficient amount of oxygen for the oxidation of glycogen and fatty acids. In anaerobic oxygen supply is insufficient for oxidation, due to a high load intensity, and therefore the energy is obtained anaerobically, that is, without the presence of oxygen.
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They are likely scared for the health or the treatment.
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More disruptive concepts are also available , for example old-fashioned lobotomy treatment. Any citizens might only fear that a outsider may be sensitive to their issues.
<em><u>Hope this helps.</u></em>
Answer:
People look at food labels for a variety of reasons. But whatever the reason, many consumers would like to know how to use this information more effectively and easily. The following label-reading skills are intended to make it easier for you to use the Nutrition Facts labels to make quick, informed food decisions to help you choose a healthy diet.
Overview | Serving Information | Calories | Nutrients | The Percent Daily Value (%DV) | Nutrition Facts Label Variations
For additional resources on the new Nutrition Facts label, visit www.fda.gov/NewNutritionFactsLabel.
Overview
The information in the main or top section (see #1-4) of the sample nutrition label (below) can vary with each food and beverage product; it contains product-specific information (serving size, calories, and nutrient information). The bottom section contains a footnote that explains the % Daily Value and gives the number of calories used for general nutrition advice.
In the following Nutrition Facts label we have colored certain sections to help you focus on those areas that will be explained in detail. Note that these colored sections are not on the actual food labels of products you purchase.
Sample Label for Frozen Lasagna
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