Glossary of Terms 220 Fat: Along with carbohydrates and protein, fat is one of the three major sources of energy in the diet. Fat contains 9 calories per gram, which is more than twice that provided by carbohydrates or protein (4 calories per gram). Due to its high caloric content, a high intake of fat increases the risk for obesity. Fat is used to help insulate the body as well aid in the absorption of certain vitamins. Fat cell theory: A theory that states obesity is caused by having too many fat cells. Fatigue management: After several weeks of hard training, recovery becomes incomplete as fatigue accumulates over time thereby requiring an intentional decrease in training volume and/or intensity. Fat-soluble vitamins: A vitamin that can dissolve in fats and oils. The Fat-soluble vitamins are vitamins A, D, E, and K. Fatty acids: Fatty acids are a major component of fats and are used by the body for energy and tissue development. Fiber: Fiber is a carbohydrate substance found in plants. Fiber helps you feel full faster and stay full longer – which can help in terms of weight control. Fiber also aids in digestion and helps prevent constipation. Fiber type transition: Adaptation of specific muscle fibers (typically the intermediate muscle fibers) to become more aerobic or anaerobic in nature as a result of training. Fibrosis: Process in which fibrous connective tissue starts to replace degenerating muscle fibers. Fight-or-flight response: The instinctive physiological response to a threatening situation, which readies one either to resist forcibly or to run away. Fitness test: A series of exercises designed to assess fitness (e.g., endurance, strength, agility, etc.). Flexibility: Range of motion of the joints or the ability of the joints to move freely through their entire range of motion. Food composition: Describes what other nutrition is obtained along with the macronutrient and how the food is digested and utilized by the body. Food deserts: Refers to an urban area in which it is difficult to buy affordable or good-quality fresh food. Frequency: Number of times one exercises within a specified period of time. General physical preparedness (GPP): Refers to any training method used to improve general conditioning such as strength, power, endurance, speed and flexibility. Genetic potential: Theoretical optimum performance capability which an individual could achieve in a specific activity, after an ideal upbringing, nutrition and training. Glandular disorder theory: A theory that states obesity is caused by hypothyroidism. Gluten: Gluten (derived from the Latin word glue) is a mixture of proteins found in wheat, rye, and barley which gives elasticity to dough, helping it rise, and gives the final product a chewing texture. It can also be found in products such as vitamin and nutrient supplements, lip balms, and certain medicines. It is important to note that less than 1% of the general population has Celiac disease (autoimmune disorder of the small intestines) which would require a gluten-free diet.
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