【基礎力量訓練的動作有哪些?】
在我的觀念裡,力量訓練可分為「基礎力量」和「專項力量」。前者是每一種運動項目都要練的,後者跟運動項目有關,例如游泳、自行車、足球和跑步的「專項力量」都會有差別。但「基礎力量」會大同小異,這個大同中就一定有蹲舉……等動作。但除了蹲舉還有哪些?《The System》這本談論基礎力量的專書已經明確回答了這個問題,下面引用原文書第34頁分享如下:
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#以下為譯文
帕列托法則(Pareto’s Principle),是一項著名的經濟學法則,又稱為「80/20法則」,它也適用於力量訓練動作的選擇。它所要表達的意思很簡單:把80%資源花在能產出最大效益的20%關鍵事情上,而這20%的關鍵又將為你帶來80%的效益。從訓練的目的來看,我們可以把這個法則的內容改寫成:從所有的力量動作中選出最關鍵的20%,而這關鍵的20%訓練動作將為運動員的力量與爆發力帶來80%的訓練效果。
這關鍵的20%訓練動作,作者選列如下:
●蹲舉及其變化式:背蹲舉、前蹲舉、單腿蹲
●爆發力動作:上膊、抓舉、挺舉、推舉
●推與拉:臥推、肩推、上膊與抓舉的拉槓動作、划船及其變化式
●下背與後側動力鏈:羅馬尼亞式硬舉 (RDL)、背挺舉、反向背挺舉、早安動作
以上這份清單很短,但這些動作就是我們認為基礎力量動作中關鍵的20%。雖然我們所設計的力量課表中,不會只有這些動作,但80%的訓練效果無疑都是由它們產生,在跟我們合作過的運動員中只要是認真熟練這幾個動作,進步的效果都很明顯。
簡而言之,把你的重心放在學習與優化這幾種動作的教學上,會比學習眾多「複雜的」和「全面式的」課表,更能有效幫助運動員提升力量和爆發力。
除了上述20%關鍵動作之外,任何其他的舉重與訓練動作都應當作輔助、平衡弱點或滿足專項運動需求的訓練手段。這些動作應只占總體訓練的一小段時間,只是在填補訓練空隙,換句話說,它們只是輔助。有很多教練在動作選擇上太過追求創造力,不斷地學習與搜集那些無法顯著提升力量的訓練動作。
運動的基礎元素是蹲、跳、跑、彎(腰)/屈(膝)、(旋)轉、推、拉。只要你在這些基礎元素中奠定良好的基礎,練就更好的動作品質、穩定度與力量,並逐步提升動作的速度,我們幾乎就能為每一種運動提供所需的專項力量。重要的事先做,把大量的時間反覆花在關鍵動作的技術優化與力量強化上。
#原文如下
We ascribe to the 80/20 rule—attributed as Pareto’s Principle, an economic principle. It states that for many events, 20 percent of the work yields 80 percent of the effects. Adapted for our purposes, 20 percent of all the exercise and movement choices yield 80 percent of the gains in strength and power development.
●SQUAT VARIATIONS—back squat, front squat, single-leg squat
●EXPLOSIVE MOVEMENTS—clean, snatch, jerk, push-press
●PUSHING AND PULLING—bench press, military press, pulls (clean and snatch), row variants
●LOW BACK AND POSTERIOR CHAIN—Romanian deadlift (RDL), hyperextension and reverse hyperextension, good morning
That very short list of fundamental lifts compromises our particular 20 percent. Although we dedicate much more than 20 percent of our programming to these basic lifts, there is no doubt that well over 80 percent of the results we have seen in our athletes can be attributed to mastering this handful of movements and lifts.
Made even simpler, placing the primary focus of your coaching on learning and refining your teaching of the fundamental lifts will yield far greater and more sustained gains in your athletes’ strength and power than many more complex and “comprehensive” programs.
Any additional lifts or movements should be considered assistance or accessory work, which serve to address specific needs or deficits. Those exercises make up just a fraction of our time, as they fill gaps, rather than form the base of training—in other words, to provide assistance. Too many coaches try to be creative in exercise selection and end up with a collection of movements and lifts that improve nothing to any significant level.
The fundamental movements of sport are squatting, jumping, running, bending, twisting, pushing, and pulling. By building proficiency in the quality, the stability and strength, and then the speed of those movements, we provide almost all of the sport specificity we need. This is how we put first things first, and spend the greatest amount of time and repetition on refining and strengthening movements.
(以上原文出自《The System》第34頁)
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同時也有9部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes. The pancake's shape...
low yield 在 Carpe Diem- Food, Lifestyle & Travel Page Facebook 的精選貼文
🍪 GERMAN COOKIES
♥ 4 flavours/hues
Ingredients:
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130g salted NZ butter
100g corn flour
80g 🇯🇵 low gluten flour
40g icing sugar
A drop of vanilla extract
1/4 tsp of cocoa, matcha and butterfly blue pea flower extract
Yield: About 1 tub or around 35pcs
♨️ AF @ 150°C for 10 mins.
*If underneath centre is still gooey, AF that side for another 2mins. This is due to uneven thickness since the size of each cookies ball are rusticly estimated.
#homebaked
#cookies
#Germancookies
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low yield 在 Sunshine Kelly Facebook 的最佳貼文
Hot Pot Lai Liao! 🤩🤩
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Let’s dinner together, tonight we shall have creamy hot pot. Omg… and this is my first-time adding Anchor Extra Yield Cooking Cream into clear soup. 😱😨
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Guess what??? it actually elevates the taste of the soup for a richer flavour, creamier, and silky mouthfeel. 👌👌
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Add in 100 grams for every two litres of soup base, bring it up to simmer, check seasoning and it’s ready to cook your hot pot condiments. If you like it creamier, you may add more too.
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Anchor Extra Yield Cooking Cream is a versatile, pre-reduced dairy cream that is not only suitable to add into clear soup base like chicken broth; it can also be added to spicy soups such as Tom Yum and Mala. It is heat-stable and produces no caking or drying. Enjoy!
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It retains a full, natural dairy flavour to create great pasta dishes easily and consistently. Usually used for creamy pasta, cream soup and purees, Anchor Extra Yield Cooking Cream is great for local cuisines. It is acid stable and doesn’t split in sour, acidic (low pH) and spicy recipes, great for curry noodles and even local desserts such as ‘kuih’.
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low yield 在 糖餃子Sweet Dumpling Youtube 的最佳解答
Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
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How to make blueberry pancakes
☞ Yield: 8~10 servings, using ¼ cup to scoop the batter
✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g
📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)
📍 blueberry compote
fresh or frozen blueberries 178g (1 cup)
granulated sugar 22g (2 tbsp)
lemon juice 5g (1tsp)
✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.
📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.
📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
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Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
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#pancakes
#ClintonStBakingCo
#easyrecipes
low yield 在 糖餃子Sweet Dumpling Youtube 的最佳解答
Hello friends! Today we're going to share with you how to make a super silky and rich dessert: Classic Petit Pot French Pudding (Crème Au Chocolat).
If you're looking for a delicious and super easy chocolate dessert, or you are searching for a way to use up your egg yolk, then you must try this recipe. We recommend this french pudding strongly, it’s really delicious, you'll be amazed how the simplest ingredients can make such a rich and creamy texture. By the way, it’s gluten-free.
This french pudding is rich, creamy and wonderful. The silky and rich texture is a little like chocolate mousse and chocolate custard. Chill in the fridge for at least 2 hours or overnight before serving is the best way to enjoy it. A tasty addition is to top with a dollop of whipped cream and garnished with some chocolate shaving. This recipe’s idea is from French chef Joël Robuchon, but we’ve reduced the amount of sugar and added rum to make it more flavor. Hope you like. Enjoy. :)
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This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/gSMd-TIBr-Y
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How to make Crème Au Chocolat French Pudding
Here is the Crème Au Chocolat French Pudding Recipe
☞ Yield: Serve 5, we use 140ml pudding cup
✎ Ingredients
milk 150ml
whipping cream 200ml
70% bittersweet chocolate 100g
egg yolk 3
granulated sugar 60g
rum 5g
*You can garnish with whipped cream and shaving chocolate
✎ Instructions
1. Cut the chocolate into small chunks.
2. In a saucepan, slowly cook the whipping cream and milk over medium-low heat, and stir continuously until simmer but not boiling. Remove from heat.
3. Add chocolate chunks into the saucepan, stir occasionally until the chocolate is melted and the mixture is smooth and fully incorporated.
4. In a large mixing bowl, add 3 egg yolks, sugar and rum ,whisk together until mixed well.
5. Pour 1/3 chocolate mixture into the egg mixture, gently whisk.
6. Slowly add the rest of the chocolate mixture while continuously whisking.
7. Sieve the mix into a jug. Then fill the pudding mixture to 2/3 height of the cup. It’s about 80ml.
8. Next, fill room temp water into the baking dish to the level of 1/2 of the height of the chocolate mixture.
9. Preheat the oven to 160C, bake for 35~40 minutes.
10. Once baked, carefully remove the cups from the baking dish. Let cool completely before covering with wrap and refrigerating.
11. Chill for at least 2 hours before serving or overnight. For serving, you can top with whipped cream and chocolate shaving.
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Chapter:
00:00 opening
00:34 Ingredients
01:09 Chocolate, cook milk and whipping cream
03:02 make chocolate ganache
03:51 make chocolate pudding mixture
06:28 water bath
07:46 baking temp and time
07:53 taste
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#CrèmeAuChocolat
#FrenchDesserts
#easydessert
More Info:
https://www.sweet-dumpling.com
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low yield 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
Hello friends! Today we're going to share with you how to make a classic Thai dish: Tom Yum Goong (ต้มยำกุ้ง/ tom yam soup/ tom yum kung).
Tom yum goong is a type of sour and spicy Thai soup, usually cooked with shrimp or a mix of seafood, like squid, fish. In Thai language, tom means the boiling process, and yam means “mixed” or “salad”. The essential ingredients of tom yum are herbs such as lemongrass, galangal, kaffir lime leaves, these 3 main herbs give the soup flavor, they are absolutely necessary. The rest of the ingredients are lime juice, fish sauce, Thai Chili paste and red chili crushed. Tom Yum is spicy, sour, savory, and addictive. Hope you like this video.
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/fvYZu59I_oE
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How to make Tom Yum Goong Soup
Tom Yum Soup Recipe
☞ Yield: Serve 2~3
✎ Ingredients
shrimp 4, medium size
oyster mushrooms 80g
lemongrass 2 stalks
galangal 2 inch chunk
kaffir lime leaves 5
shallots 4
chilli Q.S
cilantro roots 2
Thai chilli paste 30g (1.5tbs)
fish sauce 35g (2.5tbs)
lime juice 20g (1.5tbs)
chicken stock 500ml
sugar 7g (1/2 tbs)
* If the chicken stock is unsalted, you can add 1/4 tbsp salt
*Most store-bought chicken stocks are salted, so don't need to add salt, you can mix 250ml stock with 250ml of water.
✎ Instructions
1. Use a scissor to cut the sharp point of the shrimp (telson and rostrum), but keep the head-on, also cut the antennas and legs. Then open the shell along the back of the shrimp and remove the shell and vein. Spoon the shrimp yellow in the head, it’s full of flavor, set aside.
2. Slice the galangal. Unlike ginger, galangal is too hard to cut through, so be carefully. Crush the lemongrass with the back of the knife, and cut into small chunks. Remove the thick vein from the lemon leaves, then tear into small pieces. Remove the leaves from cilantro, but keep the roots.
3. Pour oil into the skillet, add “shrimp yellow” and sauté over medium heat, add Thai chili paste, and cook until well combined.
4. Pour 500ml stock into the soup pot, bring to a boil, add cilantro roots, galango, lemongrass, shallots and lemon leaves, turn to the low heat, cook for 3 minutes.
5. Add shrimp yellow chili paste, stir slightly until well combined. Add mushrooms, cook until soft.
6. Add fish sauce, sugar and lemon juice.
7. Add shrimp and cook until they are all cooked through. Taste and add more seasoning if needed.
8. Turn off the heat and add chiles, but this is optional.
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Chapter:
00:00 Opening
00:30 Ingredients
01:35 Preparation
07:52 how to make tom yum soup
11:21 taste
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#TomYumSoup
#ThaiFood
#easyRecipes
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