M. Vidhya ¹, A. C. Aruna Narayanan ¹

Affiliations
1 PSG College of Arts and Science, Coimbatore - 641014, IN

Abstract

A pasta also known as extruded product is defined unieavened dough formed from a iiquid (eggs and/or water) mixed with a flour (wheat, buckwheat, rice or other grains or a combination of grains) and forced through small cylinders/pipes and into tubes, ribbons and other shapes. The different varieties are solid rods (spaghetti and vermicelli), tubular (macroni, zitonl, fovantini and maccaroncelll), sheets (lasangna ) and granules/shreds (farfals).

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N. Savitha ¹, A. C. Aruna Narayanan ¹

Affiliations
1 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore - 641 014, IN

Abstract

Adolescence is a particularly unique dynamic period in life because it is the "second and last growth spurt" in the life of human beings. The adolescence is considered especially vulnerable nutritionally for several reasons. First, there is an increased demand for nutrients related to the dramatic increase in physical growth and development. Second, the change of lifestyle and food habits of adolescents affects both nutrient intake and meals. Third, there are special nutrient needs associated with participation in sports, development of an eating disorder, and other situations common to adolescents.

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