| A | B |
|---|
| Nutrition | science that studies the substances of food and how the body uses them |
| Carbohydrate | main source of energy for the body |
| Fiber | tough, stringy part of raw fruits, raw vegetables, whole wheat and other grains, which you cannot digest |
| Protein | essential for the growth and repair of all the cells in the body |
| Fats | another source of energy |
| Vitamins | substances that help regulate body functions |
| Minerals | elements in foods that help your body work properly |
| Calcium | a mineral that helps your body build healthy teeth and bones |
| Saturated Fat | fats mostly found in animal products such as butter, meat, milk, and egg yolks |
| Chlolesterol | wax like substance our bodies produce and need small amounts |
| Sodium | mineral that helps control the amount of fluid in the body |
| Calorie | unit of heat that measures the energy available in foods |
| Strength | ability of your muscles to exert force |
| Endurance | how long you can engage in physical activity without becoming tired |
| Aerobic Exercise | rhythmic, nonstop, moderate to vigorous activities that work the heart |
| Anaerobic Exercise | intense physical activity that requires short bursts of energy |
| Flexibilty | the ability to move body joints through a full range of motion |
| Exercise | planned, structured, repetitive physical activity that improves and maintains physical fitness |
| Warm up | some gentle activity that prepares your body for exercise |
| Target pulse rate | the level at which your heart and lungs receive the most benefit from a workout |
