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What are the 5 elements of fitness

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The five elements of fitness are: flexibility, strength, speed, power, & endurance. Do YOU have all five?? ChaCha then! [ Source: http://www.chacha.com/question/what-are-the-5-elements-of-fitness ]
More Answers to "What are the 5 elements of fitness"
Will a 5th element spring fit a DHX 5.0 shock??
http://www.ridemonkey.com/forums/showthread.php?t=147982
not sure what you mean by "will the spring rate make sense with the shock." a 500# spring requires 500lb of force to compress an inch regardless of who is makng it. as for fitting on the shock a 5th element spring has a slightly s...
Am I fit enough to do the five element exercises?
http://www.originalyin.com/faq.html
Patients who typically seek the assistance of a qi gong master are either healthy and are simply pursuing their interests in fitness and meditative practice or they are very sick—they have tried everything else and yet failed to find a solu...
What are the elements of physical fitness?
http://wiki.answers.com/Q/What_are_the_elements_of_physical_fitness
the aerobic fitness the muscular fitness the streching and the core stability

Related Questions Answered on Y!Answers

Some questions about the eating patterns of Mexicans.?
Q: 1. What are the eating patterns and or behaviors of this culture?2. Does the culture appear to have balanced eating patterns?3. What social elements influence their eating behaviors?4. How does this culture manage their weight?5. Is obesity an issue? Why or why not?6. What are popular types of physical activity?7. Is physical fitness valued by the culture?8. What are specific examples of the various food groups?9. What types of foods provide this culture with its source of fat?10. What types of foods provide this culture with its source of protein?11. What types of foods provide this culture with its source of carbohydrates?12. How is food safely managed?13. How is the culture educated about food safety?14. How do the U.S. Dietary guidelines for Healthy Eating compare with the eating habits of this culture?
A: When Spanish conquistadores arrived in the Aztec capital Tenochtitlan (the ancient city on which Mexico City was built), they found that the people's diet consisted largely of corn-based dishes with chiles and herbs, usually complemented with beans and squash. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the indigenous foods of pre-Columbian Mexico, including chocolate, maize, tomato, vanilla, avocado, papaya, pineapple, chile pepper, beans, squash, sweet potato, peanut, fish and turkey. The totopo (a salted corn tortilla cooked in a fire oven) may have been created as part of this cuisine.Most of today's Mexican food is based on pre-hispanic traditions, including the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists. Quesadillas, for example, are a flour or corn tortilla with cheese (often a Mexican-style soft farmer's cheese such as Queso Fresco), beef, chicken, pork, and so on. The indigenous part of this and many other traditional foods is the chile pepper. Foods like these tend to be very colorful because of the rich variety of vegetables (among them are the chili peppers, green peppers, chilies, broccoli, cauliflower, and radishes) and meats in Mexican food. There is also a sprinkling of Caribbean influence in Mexican cuisine, particularly in some regional dishes from the states of Veracruz and Yucatán. The French occupation of Mexico also yielded some influences as well: the bolillo (pronounced bo-lee-yo, with the "o" as in "bore"), a Mexican take on the French roll, certainly seems to reflect this.There are also more exotic dishes, cooked in the Aztec or Mayan style, with ingredients ranging from iguana to rattlesnake, deer, spider monkey, and even some kinds of insects. This is usually known as comida prehispánica (or prehispanic food), and although not very common, is relatively well known.Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef production and meat dishes. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. Seafood is commonly prepared in the state of Veracruz.The Mexican Diet The Mexican table is filled with an assortment of foodstuffs. Sauces, soups and stews are common and expected, while preparations range from a quick-fry to slow roasting. The following is a list of key elements in the Mexican diet. Corn: most commonly used for tortillas, the warm, flat rounds which accompany or enhance many a dish. Also used for tacos (tortillas stuffed with chicken, beef, fish or cheese) and tamales (steamed and stuffed with meat or vegetables). Chilies: used both fresh and dried, it's the white veins and seed pods that are the hottest part and pack a punch. Mexicans like to distinguish between heat and flavor, something that can be lost on the untrained palate. Popular varieties of chilies are jalapeno, poblano, serrano, guajillo, chipotle, pasilla, habanero, ancho, mulato and cascabel. Beans: they run the gamut from lentils to kidney beans and fava beans and are found in many soups and stews. Small beans are often served refrito (refried in lard, tasty but heavy) or de la olla (boiled and served in a light broth). Tomatoes: the essential ingredient for a tasty salsa Mexicana and also used in sauces for both fish and beef dishes. Tomatillos are small green tomatoes encased in a stiff husk -- they're more tart and often used for a kicky tomatillo salsa which is laced with spicy chilies. Fruit: mango, papaya, coconut and pineapple are all eaten fresh as well as used in sauces and desserts. Nopales (prickly pear cactus paddles) are sauteed and eaten as a vegetable of sorts but can also be found sweetened in desserts. Special ingredients: flor de calabaza (squash blossoms) are used in everything from soups to sauces. Huitlacoche is a small, dark fungus (!) which grows on a corn stalk and is surprisingly creamy and delicious. Crepas de huitlacoche (huitlacoche crepes bathed in a dreamy cheese sauce) are a singularly Mexican treat. Romeritos and epazote are two pungent herbs which add a special zest to fish, beef and chicken dishes. Pepitas (pumpkin seeds) are used in sauces, most commonly in pipian, which is used to top many chicken dishesRegional Cuisines It stands to reason that a country as large as Mexico would have a variety of regional cuisines. Some of the best can be found in the states listed below. Puebla: two hours south of Mexico City is where the first mole sauce was prepared. As the legend goes, an order of nuns was asked to prepare a special dish for a visiting dignitary. Unsure of what would constitute a worthy dish, the nuns literally emptied out their pantry and filled a pot with a combination of herbs, spices and chocolate, over thirty ingredients in all. Left to simmer for several days, the resulting thick, sweet mole sauce was served over turkey at the royal feast. Today, mole is most commonly served over chicken. "The nuns are the best cooks in Mexico," says Francisco Cisneros, chef at Guaymas restaurant in Tiburon, California. Anyone who has ever tasted a good mole sauce would have to agree. Coffee is grown in Puebla, a nice accompaniment to the area's many unique desserts, especially camotes, a sweet potato confection. Pastry shops are as common in Puebla as churches, no small feat since there are said to be over 300 churches in the city of Cholula alone. Your meal is likely to be more attractively presented in Puebla than anywhere else in Mexico, since this area is known for its azulejos, or glazed blue and white pottery and tiles. Yucatan: the land of the Maya is a welcome relief for anyone tired of chilies. Many Yucateco sauces are fruit-based, chief among them a sauce made from brick-red annatto seeds (achiote) and flavored with Seville oranges, pepper, garlic and cumin. This sauce is spread over chicken (pollo pibil) or pork (cochinita pibil), the meats are then baked in a banana leaf, and the result is delightfully good. Pack a picnic and trek to the ruins at Chichen Itza for a meal in an unbeatable setting. Veracruz: fish is the dish of choice in seaside Veracruz, a busy port filled with salty folks who love life and a good meal. Any fish dish a la Veracruzana means it'll be topped with a sauce of tomatoes, olives, capers and chilies. Exotic fruits (guanabana, mamey, chirimoya) and coffee are also grown in this fertile region. Care for a taco? tamale? enchilada? It's bound to be filled with fish while you're in Veracruz. Oaxaca: you might want to drink your dinner while you're in Oaxaca. Coffee is grown in this state and is usually prepared a la olla, which means it's laced with sugar and cinnamon and left to simmer in a large pot for hours. The resulting brew will definitely perk you up. Heartier sorts will gravitate to the region's mescal, a very sober cousin of tequila. Hungry folks should try anything topped with mole Oaxaqueno, a sweeter version of the Puebla original thanks to the addition of bananas. The Oaxacans are rightfully proud of the bounty of their vast state, which also includes beautiful artesania (hand-carved wooden animals and the black pottery of San Bartolomeo de Coatepec are especially nice) and lyrical Zapotec dances
Health, Fitness, and Nutrition (Fitness Factors) plz help?
Q: 1. Health related factors refer to coordination, agility, power, speed, balance, and reaction time. TrueFalse2. There are some aspects of fitness that we have little or no control over. TrueFalse3. Good aerobic endurance means good cardiovascular efficiency. TrueFalse4. Muscular endurance is defined as the greatest amount of force that a muscle group can exert in a single effort. TrueFalse5. Muscular endurance requires aerobic energy only. TrueFalse6. Power is the key element that will enhance improvement of muscular strength and endurance. TrueFalse7. Body fat is defined as the proportion of fat that is in your body compared to your bone and muscle. TrueFalse8. Flexibility is the ability to maintain control of your body while stationary or moving. TrueFalse9. Repetitive and short-term exercises require anaerobic energy. TrueFalse10. Aerobic energy requires oxygen. TrueFalseAny one no if there right1.true2.true3.false ( i THINK)4.true5.false6.false (actually not sure -sry)7.true?8.kinda true but theres more to it.. idk it depends how much you've learnt bout it9.false(?)10.true
A: 1.true2.true3.false ( i THINK)4.true5.false6.false (actually not sure -sry)7.true?8.kinda true but theres more to it.. idk it depends how much you've learnt bout it9.false(?)10.truei'm not positive about all of them.. but most of them i think i got rite..sry if not thoughhope it helped
Golf Tips Good?
Q: Improve Your Golf Performance With These 5 Tips10 Ways to Increase Your Energy Instantly with a Golf Performance Diet3 Easy Changes to Shave Strokes from Your Golf Game3 Simple Golf Tips To Quickly Improve Your DistanceHow To Play Better Golf... It?s Not What You ThinkThe Top 10 Life Lessons from Golf5 Sure Fire Ways to Build a more Powerful and Pain-FREE Golf GameChoosing The Right Shoes, Golf Shoes, Wedding Shoes And Other Footwear!4 Easy Ways to Take Your Golf Practice to the Course5 Keys to Mental Toughness for Junior GolfersGolf Fitness Training Equals Better Golf5 Important Things to Consider When Choosing Golf ClubsSecret 7 Necessities for Great GolfYour Golf Swing Is Good Enough5 Easy Steps To Replacing Your Golf GripsGolf Tips ? A Good Thinking Head Makes A Better Golfer5 Best Uses for Hybrid Utility Clubs4 Essential Elements of Golf FitnessMore.. http://golfclubinformation.blogspot.com
A: and always have plenty of cold ones
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