What term refers to a muscle that aids another muscle by producing the same movement or reducing undesirable movements?

A. Prime mover.
B. Fixator.
C. Synergist.
D. Antagonist.


Ans: C. Synergist.

Nutritional Science

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Blood levels of very low-density lipoproteins (VLDLs) are decreased by

A) dietary cholesterol. B) exercise. C) extra Calories. D) simple sugars.

Nutritional Science

Prolonged excess intake of fluoride causes:

A. Iodine deficiency B. Calcium deposits C. Fluorosis D. No damage to teeth as excess is excreted

Nutritional Science

Mike is a 40-year-old male who is concerned about his cardiovascular health. His mother and grandfather have both had heart attacks. Mike has had his cholesterol measured at 250 mg/dL, his HDL-cholesterol is 45 mg/dL, and his triglycerides were 300 mg/dL. His diet consists of a high-sugar granola breakfast cereal with whole milk, ham and American cheese on white bread for lunch, pretzels for

snack, and pepperoni pizza, steak, or cheese burgers for most dinner meals. He also enjoys drinking beer several times a week, typically consuming 5-6 beers each time. Mike currently does not exercise but enjoys playing golf, swimming, and weight lifting. His job is moderately active and involves long periods of standing, which complicates his chronic back pain. Recently Mike has been considering making some dietary and lifestyle modifications to improve his cardiovascular health and reduce his cholesterol. Answer the following question(s) to help Mike make healthy changes to improve his diet and lifestyle. Currently, Mike's total blood cholesterol is ____ and his HDL cholesterol is ____. A) high, low B) high, optimal C) low, low D) optimal, optimal

Nutritional Science

All of the following are examples of FDA-approved nutrient claims EXCEPT:

a. "improves circulation" if the food has 140 milligrams or less of sodium. b. "fat free" if the food has less than 0.5 grams of fat. c. "good source" if the food has 20% or more of the DV for a particular nutrient. d. "high fiber" to refer to a food with 30% of the DV for fiber.

Nutritional Science