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.
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.
Almond trees have a hard dormancy and a hard texture. The almond tree growth is 10–15 feet tall. The growing fruit appears like a peach until it approaches a maturation stage where it grows up and has a leathery outer covering which is otherwise called as skin or hull, which separates and open having a swirl externally, and the dried peach let outs the pit. Almond grows finest among Mediterranean climates which has a warm or dry summers and wet winters. The temperature for the production of almond is 15-30 °C. The tree bud has a cold demand of 300-600 hours below 7.2 °C to break. Trees reach full bearing after five to six years of planting. The fruit gets matured in the season of autumn & the flowering after 7–8 months.
Types of 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.
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 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.
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 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.
A calorie is a unit of measurement is a unit of energy