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The flatter the hierarchy of an organization, the less flexible the organization becomes.
Coordination
The ability to move different parts of the body smoothly and efficiently together.
Proprioceptive Neuromuscular Facilitation
A set of stretching techniques used to enhance both active and passive range of motion with the ultimate goal of improving functional movement.
Protein Nitrogen Fat
Components of nutritional science, focusing on proteins and fats as essential macronutrients and nitrogen as a fundamental element in protein structure.
Flexibility Status
A description of the range of motion available in a joint or group of joints, indicative of the malleability or elasticity of the muscles and ligaments.
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