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.
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