Cha.Vi.02-Trividha kuksheeya Adhyayam

Syllabus – subtopics

1. IAdhyaya parichaya
2. IISiddhanta vivarana
3. 1Three divisions of amashaya for deciding aharamatraa
4. 2Matraavat ahaara lakshan
5. 3Amatravatva of ahara
6. 4Effects of heenamaatra and atimatra of ahara
7. 5Mental factors which affect the digestion of food
8. 6Two types of amadosha
9. 7Hetu-linga and aushasdha of amadosha
10. 8Demarcation of amasaya
11. IIIAdhyaya sangraha

Learning objectives

At the end of this topic the student should be able to… (NCISM Table 3)

• Justify the position of the chapter in the Samhita and its importance
• Explain basic meaning of key terms such as trividha kukshi, matra-amatra ahara, amadosha, amavisha
• Explain aharamatra based on trividha kukshi Ch Vi 2/3
• Explain the matravat ahara (ideal quantity of food) and amatravatwa of ahara with its types Ch Vi 2/6
• Justify effects of heenamatra and atimatra ahara Ch Vi 2/7
• Enlist and explain the mental factors affecting digestion of food Ch Vi 2/8
• utline hetu, linga and aushadha of two types of amadosha Ch Vi 2/10-13
• Explain the concept of amavisha Ch Vi 2/12
• Define amasaya with reference to its position Ch Vi 2/17
• Recite sutras Ch Vi 2/9
• Summarize the chapter based on sutra Ch Vi 2/19