Which of the following components of physical fitness allows the heart, lungs, and blood vessels to support the work of our muscles?
A) cardiorespiratory fitness B) flexibility
C) body composition D) musculoskeletal fitness
A
Nutritional Science
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During the ebb phase, what is the etiology of the subsequent decrease in cardiac and urinary output?
a. decreased respiratory rate b. decreased consciousness c. hypovolemia d. hypermetabolism
Nutritional Science
Functional foods can be placed into two categories: ________ and ________.
A. superfoods; phytochemicals B. antioxidants; anti-inflammatory C. zoochemicals; phytochemicals D. animal; plant
Nutritional Science
How does the structure of water facilitate its functions?
What will be an ideal response?
Nutritional Science
_____ pans are best for baking pies because they help absorb the heat
a. Shiny metal b. Thick metal c. Thin aluminum disposable d. Either dull finish or Pyrex glass
Nutritional Science