Preparing the player for the competition
We have said that all competitions, ranging from competitions for the right to participate in the team of my shop to the superiority of the Soviet Union, conducted on a specific time schedule and strictly agreed on terms.
This gives you the opportunity not only to lead purposeful training throughout the year, but also specifically to prepare for various competitions based on the approximate composition of possible opponents.
The main task of the player in the main period of education and training, in the period of preparation and participation in competitions,— achieving the best shape and success in competitions.
About the content of the training in the main period we are in General terms described in the section “Planning and accounting education Continue reading
Ways to workout at work
Most people work full time and have a few hours of exertion or increased mental activity and prolonged static position. To avoid inactivity and fatigue, it is necessary to provide sufficient physical and emotional relief in between work and other times.
Physical culture of the organism is not only the key to health, but also a way to improve performance. There is a misconception about exercise. It is believed that work affects health and causes weakness. It is not so. Of course, overload the body will not help maintain the tone and will cause
fatigue and weakness. However measured, the adjustable load will help maintain alertness and performance throughout the day.
The correct mode of work is the change of activities, the alternation of mental stress and physical labor. The normal workday Continue reading
Milk, dairy products
Milk – definition, liquid food, secreted by the mammary glands of females of almost all mammals for rearing offspring.
The milk of domestic cattle, sheep, goats, horses, camels and reindeer has been used as food since prehistoric times, as in its natural form, and for preparation of butter, cheese and various kinds of milk with enzymes, such as yogurt.
Milk is a suspension of fat and protein in water, sweetened with lactose. The proportions of these components vary in different mammals; cow’s milk contains 87,1% water, 3.4% protein and 5.9% body fat. In the modern dairy industry, the milk is pasteurized at a temperature of 72 °C for 16 h. for the destruction of all pathogenic germs. However, the milk goes sour for one or two days due to the effects of lactic acid bacteria.
Milk is inextricably linked with the life of man from birth: from breast Continue reading