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relating to the abdomen.

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is the number of times your heart beats per minute (bpm) while at complete rest.

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the minimum number of heartbeats in a given amount of time in order to reach the level of exertion necessary for cardiovascular fitness, specific to a person’s age, gender, or physical fitness.

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a person who does not eat or use animal products.

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a person who eats vegetables, eggs, and dairy products but who does not eat meat.

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is a type of vegetarianism which allows for the consumption of eggs but not dairy products, in contrast with lacto vegetarianism.

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a person who abstains from eating meat and eggs, but who eats dairy products.

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also sometimes called “flexitarian," is someone whose diet is primarily vegetarian but also includes some meat, poultry or seafood occasionally.

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are two or more incomplete protein sources that, when eaten in combination (at the same meal or during the same day), compensate for each other's lack of amino acids.

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vitamins are absorbed along with fats in the diet and can be stored in the body's fatty tissue.

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able to be dissolved in water.

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are essential elements required by organisms in small quantities throughout life to orchestrate a range of physiological functions to maintain health.

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a substance required in relatively large amounts by living organisms, in particular.

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occurs when a person exceeds their body's ability to recover from strenuous exercise.

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a medical condition in which the bones become brittle and fragile from loss of tissue, typically as a result of hormonal changes, or deficiency of calcium or vitamin D.

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outlines the key components of an effective exercise program, and the initials F, I, T, T, stand for: Frequency, Intensity, Time and Type.

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tending to spend much time seated; somewhat inactive.

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is an organic molecule which is an essential micro nutrient, that an organism needs in small quantities for the proper functioning of its metabolism.

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applies to foods and beverages composed primarily or solely of sugar, fats or oils, or alcohol-containing beverages.

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identifies the proportion of nutrients in foods, with terms such as nutrient rich and micro nutrient dense referring to similar properties.