Sarah has been doing the same physical activity routine for three years now, and it is as follows: Walking 5 days per week for 35 minutes at 4mph, performing strength exercises 2 times per week that use her body weight for resistance such as push-ups, sit-ups, and stretching during her cool down of each workout. Give three examples of how she might apply the progressive overload principle to

improve her physical fitness.

What will be an ideal response?


Answers will vary among students but should be specific suggestions that do the following:
• Increase the type, duration, intensity, and/or frequency of her current cardiorespiratory activities;
• Incorporate new types of resistance training and/or use weights in combination with body weight resistance;
• Incorporate new types of stretching exercises.
The muscles adapt and build only the proteins they need to cope with the work performed. Muscles engaged in activities that require strength develop more of the proteins needed for greater muscle mass; body builders have large, well-developed muscles. By comparison, those engaged in endurance activities develop more of the proteins needed to combat muscle fatigue; distance cyclists can pedal for many hours before fatigue sets in.

Nutritional Science

You might also like to view...

The average person will absorb no more than how many mg of calcium at one time?

A) 200 B) 500 C) 1000 D) 1500

Nutritional Science

What is the ideal range of body fat content for women between 20 and 39 years of age?

a. 15-17% b. 18-21% c. 23-26% d. 28-32% e. 33-37%

Nutritional Science

According to the RDA for adults, what is the approximate protein requirement for a 30-year-old woman who is 5'7" and 140 pounds?

What will be an ideal response?

Nutritional Science

Describe the nutrient content of vegetables. What features make vegetables important components of the diet? What is the intake recommendation? How does the nutrient content of legumes differ from that of most other vegetables? What foods contain phytochemicals and why are they important in our diet? Discuss nutrient retention of vegetables in the various preparation and cooking processes.

What will be an ideal response?

Nutritional Science