Fit To Be Well: Essential Concepts (5th Edition)

$19.99

Download Fit To Be Well: Essential Concepts (5th Edition) written by Alton L. Thygerson, Steven M. Thygerson in PDF format. This book is under the category Health and bearing the isbn/isbn13 number 1284146685/9781284146684. You may reffer the table below for additional details of the book.

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Description

The latest Fit to Be Well: Essential Concepts 5th edition (PDF) provides college students with the tools they need to reach the goal of good health and fitness by delving into proper nutrition; exercise; and stress management. Its content is organized in an easy-to-navigate; succinct manner that allows health students to become more aware of each aspect of a physically fit lifestyle. Using a wealth of special features and online learning tools; the textbook encourages university students to improve their eating habits by incorporating healthier foods into their daily diet; increasing their level of physical activity; keeping their body composition and weight at a very healthy level; increasing their self-esteem; and reducing stress. An integrated lab manual; found at the end of the ebook; helps all students build and implement a fitness program that will work with their individual needs and schedules.

NOTE: This sale only includes the ebook Fit To Be Well; 5th edition; in PDF. Access codes don’t come with the product.

 

Additional information

book-author

Alton L. Thygerson, Steven M. Thygerson

publisher

Jones – Bartlett Learning; 5th edition

file-type

PDF

pages

442 pages

language

English

asin

B0797JLRCJ

isbn10

1284146685

isbn13

9781284146684

Table of contents


Table of contents :
Chapter 1 Introduction
Chapter 2 Health Benefits of Physical Activity and Exercise
Chapter 3 Changing to a Healthy Lifestyle
Chapter 4 Preparing for Physical Activity and Exercise
Chapter 5 Cardiorespiratory Endurance
Chapter 6 Flexibility
Chapter 7 Muscular Strength and Endurance
Chapter 8 Nutrition
Chapter 9 Body Composition and Body Weight
Chapter 10 Stress Management
Chapter 11 Making Informed Decisions

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