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.

 

Introduction:

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Prunus dulcis or Prunus amygdalus which is otherwise also called as almond. It is a variety species of tree produced in the region of Middle East, Indian subcontinent & North Africa. Genus Prunus is also classified as peaches in the subgenus Amygdalus which is distinguished from the subgenera by corrugations on the shell or endocarp surrounding the seed of tree.

 

Muscle:

There are three types of muscles in animals, Straight or Voluntary muscles which constitutes the meat in the above definition, smooth or involuntary muscle which for the most part is discarded when an animal is dressed and heart muscle which is more or less intermediate between the other two in structure. 

 

Description:

Tree:

It has a hard dormancy and a hard texture surface. The tree grows upto a height of 10–15 feet tall. The 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 a skin or hull, which separates and has a swirl apparently, and the dried peach let outs the pit. It grows solidly 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 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.

 

Nutrition:

The science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances is called as nutrition.

 

 

Types of Nutritive:

 

Protein:

Food and body components made of amino acids, protein contain carbon, hydrogen, oxygen, nitrogen, and sometimes other atoms in a specific configuration. Protein contain the form of nitrogen most easily used by the human body.

 

Carbohydrates:

Carbohydrates are the compound containing carbon, hydrogen, and oxygen atoms. Mostly known as sugars, starches, and dietary fibers.

 

Fats:

Fat has a reputation as quite a villain dietary circles. There are two types of fats, Saturated and unsaturated fats.

 

Dietary fiber:

Substances in plant foods that are not digested by the processes that take place in the stomach or small intestines. These add bulk to feces.

 

Calorie:

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

 

Amino Acid:

The building block for proteins containing a central carbon atom with a nitrogen atom and other atoms attached.

 

Vitamins:

Compounds needed in very small amounts in the diet to help regulate and support chemical reactions in the body.

 

Minerals:

Elements used in the body to promote chemical reaction and to form body structure.