Across
- 5. All beneficial effects of exercise are reversible if exercise decreases/ceases.
- 6. A substance often referred to as good cholesterol because it carries excess cholesterol out of the blood stream and into the liver for elimination from the body.
- 10. Optimal adaptation requires rest periods to be interspersed with training sessions sufficient that the adaptations caused by the exercise dose can take place.
- 11. For optimal adaptation and to avoid stagnation, overuse, and injury the exercise stimulus must be varied (this does not simply mean changing exercises all the time).
- 16. The ability to control or stabilize the body when a person is standing still or moving.
- 17. The ability to move the body parts swiftly while applying the maximum force of the muscles.
- 24. Fats that are solid at room temperature; found mostly in animal products.
- 25. For continual adaptation overload must be progressive, that is the dose of exercise must increase.
- 27. The ability to use the senses together with body parts during movement.
- 29. Proteins that contain some, but not all, of the essential amino acids.
- 30. A nutrient in starches and sugars that provides energy for the body.
Down
- 1. The ability to reach or respond quickly to what you hear, see, or feel.
- 2. Proteins containing all nine essential amino acids.
- 3. A nutrient that builds, repairs, and maintains body cells.
- 4. A nutrient found in sugars that can be used by the body for energy with little or no change during digestion.
- 7. Optimal benefits occur when programs meet the individual's needs & capacities of participants.
- 8. A substance often referred to as bad cholesterol because it carries cholesterol that is most likely to deposit in the arteries.
- 9. A nutrient found in starches such as breads, vegetables, and grains, that provides the body with energy; made of long chains of simple sugar.
- 12. The ability to move your body or parts of your body swiftly.
- 13. The ability to change and control the direction and position of the body while maintaining a constant, rapid motion.
- 14. The study of nutrients in food and how the body uses them.
- 15. For adaptation to occur the volume of exercise must overload the body in some way in line with the capacity of the individual to cope with that overload.
- 18. Fats, such as vegetable oil, that are in liquid form at room temperature.
- 19. A fat like substance found in animal cells and some foods, such as meats, dairy products, and egg yolks.
- 20. A nutrient needed for growth and repair of body cells.
- 21. Carries the other nutrients to your cells, carries away waste, and help regulate body temperature.
- 22. A nutrient that performs many functions in regulating the activities of cells.
- 23. Nutrients that provide energy, help growth and repair of cells, and dissolve and carry certain vitamins and carry them to body cells.
- 26. The training stimulus must be specific to the client's desired outcomes.
- 28. Continuing to work out on a regular basis.