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Abstract:

Muscle growth sometimes is known as
hypertrophy. It is the development of mass, density, shape, and function of
muscle cells. This adaptation allows the muscle to meet
exercise/function-induced stress. Muscle development is a passion for the
adults and adolescents of this generation. Therefore, this project is based on
the effect of almond intake on muscle development and recommendations of an
amount for different age groups.

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Introduction:

The almond (Prunus dulcis, Prunus
amygdalus) is a species of tree native to the Middle East, the Indian
subcontinent and North Africa. Within the genus Prunus, it is classified with
the peach in the subgenus Amygdalus, distinguished from the other subgenera by
corrugations on the shell (endocarp) surrounding the seed.

 

Description:

Tree:

Almond trees are deciduous with a
hardy dormancy. Typically growing 3–4.5 meters (10–15 feet) tall, the trees are
strikingly beautiful when in flower, they produce fragrant, five-petaled, light
pink to white flowers. The growing fruit drupe resembles a peach until it
approaches maturity as it ripens, the leathery outer covering, or hull, splits
open, curls outward, and discharges the pit. Almond grows best in Mediterranean
climates with warm, dry summers and mild, wet winters. The optimal temperature
for their growth is between 15 and 30 °C and the tree buds have a chilling
requirement of 300 to 600 hours below 7.2 °C to break dormancy. Almonds begin
bearing an economic crop in the third year after planting. Trees reach full
bearing five to six years after planting. The fruit matures in the autumn, 7–8
months after flowering.

 

Types of
Almond:

 

Green
Almond:

Green almonds are a beloved treat in
areas rich in almond orchards. They are increasingly available past the shade
of the almond trees. The fuzz on the outside may feel familiar it reminds one
that almonds and peaches are closely related. These fuzzy green ovals are fully
edible, although most people find the shell a bit bitter which cannot be eaten.
The green almonds are cut open and soft, somewhat gelatinous embryonic almonds
in the center are popped out and eaten.

 

 

 

Nutritive
Value:

 

Protein:

Protein is a
macronutrient that is essential to building muscle mass. It is commonly found
in animal products, nuts and legumes. Chemically, protein is
composed of amino acids, which are organic compounds made of carbon, hydrogen,
nitrogen, oxygen or sulphur. Amino acids are the building blocks of proteins,
and proteins are the building blocks of muscle mass. When protein is broken down in the body it helps to fuel muscle mass,
which helps metabolism. It also helps the immune
system to stay strong.

 

Carbohydrates:

Carbohydrates are the sugars, starches
and fibers found in fruits, grains, vegetables and milk products. Carbohydrates
one of the basic food groups are important to a healthy life. They are
called carbohydrates because, at the chemical level, they contain carbon,
hydrogen and oxygen. Carbohydrates provide fuel for the central nervous system
and energy for working muscles. They also prevent protein from being used as an
energy source and enable fat metabolism.

 

Fats:

Fat is an essential part of our diet and nutrition. Our
bodies require small amounts of ‘good fat’ to function and helps to prevent disease. The body uses fat
as a fuel source, and fat is the major storage form of energy in the body. Fat
also has many other important functions in the body, and a moderate amount is
needed in the diet for good health. Fats in food come in several forms,
including saturated, monounsaturated, and polyunsaturated. Too much fat or too
much of the wrong type of fat can be unhealthy.

 

Dietary fiber:

Dietary fiber or roughage is
the indigestible portion of food derived from plants. It has two main
components. Soluble fiber which dissolves in water is readily fermented in
the colon into gases and physiologically
active by-products, and can be prebiotic and viscous.
This delays gastric emptying which in humans can result in an extended feeling
of fullness. Insoluble fiber which does not dissolve in water, is metabolically
inert and provides bulking or it can be fermented in
the large intestine. Bulking fibers absorb water as they move through the digestive
system easing defecation.

 

Calorie:

A calorie is a unit of measurement is a unit of energy. 

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