Sports Science

3. Describes your ability to produce as much force in as little time as possible. Often measured by the rate of force development.
6. One of the three main macronutrients alongside fats and protein. Refers to sugars, starches, and fibers found in grains, fruits, vegetables, and dairy products. The main source of energy in the body.
8. Shortest phase in the periodized training model, often consists of 1-3 week training routines.
10. Chemical messengers that carry signals between neurons.
13. Ability to make your own decisions without being controlled by anyone else.
14. The full movement potential of a joint. Often measured during flexion or extension.

1. An organic acid formed during anaerobic energy production, which quickly forms lactate in the muscles. Often used interchangeably with lactate.
2. Your soft tissue’s (muscles, tendons, etc.) ability to elongate through the available range of motion.
4. Ability to distribute weight in static or dynamic situations to remain in an upright position.
5. An essential mineral used in almost every physiological function in the body. Naturally present in foods such as seafood, cereal crops, legumes, and yeast products.
7. Your body’s ability to sustain a certain level of exercise for an extended amount of time.
9. rate The speed at which the heart beats per minute.
11. a reaction that occurs with oxygen.
12. An area where two or more bones meet each other and link the whole body into a functional whole.
15. The rate of which an object changes its velocity.