Abstract

TRADITIONAL FOODS FOR GIRLS AT PUBERTY –A REVIEW

R. Vinodini*, A. M. Amala Hazel, P. Arulmozhi and N. J. Muthukumar

Abstract

Siddha system of medicine place a special emphasis on diet and food habits and believe that health and nutrition nourishes the mind, body and soul. Puberty entails a progressive nonlinear process starting from prepubescent to full sexual maturity through the interaction and cooperation of biological, physical, and psychological changes. On the other hand, puberty triggers a growth spurt, which increases nutritional needs including macro and micronutrients. Increased caloric, protein, iron, calcium, zinc, folate, fat and oil needs have to be provided during this critical period of rapid growth. The traditional foods like ulundhu kali (Vigna mungo), vendhayam (Trigonella foenum-graecum) kali, gingelly oil, rice puttu, raw egg etc., are given at the time of puberty and after puberty to overcome the changes in their body. The goal of this review it to validate the nutritional value for the above mentioned foods and suggesting the essential needs of the traditional foods at the time of puberty.

Keywords: Traditional foods, Puberty, Brown rice, Gingely oil.