Glossary

target heart rate (THR)—The number of heartbeats per minute at which one should exercise for a desired result; 60-85% of the maximum heart rate is recommended for most people.

tendinitis—The inflammation or swelling of a tendon as a result of injury or overuse.

tendon—A tough cord or band of dense, white, fibrous connective tissue connecting a muscle to a bone; a tendon transmits the force exerted by a muscle.

testosterone—Testosterone is an androgen, a sex hormone produced by all humans. It is important in the development of male gonads and sex characteristics and it stimulates growth in tissues on which it acts.

thoracic curve—Outward curve formed by the thoracic vertebrae in the area of the upper back between the cervical and lumbar areas.

thrashed—Slang, worn-out from working very hard.

thrombosis—The formation, development or presence of a blood clot (thrombus).

torque—Moment of force causing rotation about a fixed axis of rotation; the act or process of turning around on an axis.

total lung capacity—The volume of gas in the lungs at the end of a maximum inhalation.

training effect—Change in functional capacity of muscles and other bodily tissues as a result of overload placed upon them during training.

training heart rate—Heart rate range that an individual exercises at to elicit a specific response; Example, the fat utilization training zone.

training to failure—Performing a set in weight training until inability to complete another repetition without assistance or breaking proper form.

training zone—Training heart rate range; see also target heart rate.

trans fats—Trans fats occur naturally in beef, butter, milk and lamb fats and in commercially prepared, partially hydrogenated margarines and solid cooking fats. The main sources of trans fats in the American diet today are margarine, shortening, commercial frying fats and high-fat baked goods. Partially hydrogenated vegetable oils were developed in part to help displace highly saturated animal and vegetable fats used in frying, baking and spreads. However, trans fats, like saturated fats, may raise blood LDL cholesterol levels (the so-called "bad" cholesterol). At high consumption, levels may also reduce the HDL or "good" cholesterol levels.

transient ischemic attack (TIA)—Momentary dizziness, loss of consciousness or forgetfulness caused by a short-lived lack of oxygen (blood) to the brain; usually due to a partial blockage of an artery, it is a warning sign for a stroke.

transverse plane—Dissection of the body (or body part) into a top and a bottom portion; motions within this plane include rotation of the particular body part.

traps—Slang for trapezius muscles; the largest muscles of the back and neck that elevate the shoulder girdle and draw the scapulae medially.

tri’s—Slang for triceps brachii muscle, located at the back of the arm.

triathlon—Race with three parts: a swim, a bicycle ride, and a run.

triglyceride—The storage form of fat consisting of three free fatty acids and glycerol.

troponin—A contractile protein that reacts with calcium to set the contractile mechanism into action within muscle fibers.