Ahara

Syllabus – subtopics

1. •Significance of Ahara for health and well-being according to Ayurveda & Contemporary science
2. •Classification of aharadravyas as per Ayurveda & Contemporary science
3. •Ahara vidhividhana, Ahara sevanakala & Dwadasha ashanapravicharana . Applied aspect of Pathyahara, Apathyahara, Samashana, Adhyashana, Vishamashana
4. •Ahara &vihara leading to Santarpanajanya evam Apatarpanajanyavyadhi and importance of upavasa and concept of intermittent fasting
5. •Benefits of Shadrasabhojana
6. •Importance of Ashta aharavidhivisesha ayatanani in present era
7. •Importance of Nityasevaniyadravyas in the maintenance of health
8. •Properties (Guna& karmas) of Ahara dravyas in the following vargas with their nutritive value: Dhanyavarga – Shuka Dhanya (Cereals and Millets), Shami Dhanya (Pulses), Shaka and Haritavarga (Leafy and Non leafy vegatables), Kanda varga (roots and tubers), Phalavarga (Fruits), Taila varga (Fats and Oils), Ikshuvarga (Sugarcane Products) &Madyavarga(Alcoholic Beverages), Dugdhavarga (Milk and Milk products), Ahara UpayogiVarga (Spices & Condiments), Kritannavarga(Prepared Food), Mamsavarga (Meat types) and JalaVarga.Definition of Pro-biotics and Pre-biotics and their utility
9. •Proximate principles of Food - Recommended Daily Allowance according to various conditions, Sources and deficiency diseases of Protein, Carbohydrate, Fats, Vitamins, and Minerals
10. •Definition of Balanced diet and diet for an individual depending on age, body weight and physiological status and Social Aspects of Nutrition.Food hygiene, Sanitation of eating places, Preservation of food, Food handlers, Foodborne diseases, Food fortification, Food adulteration and Food toxicants
11. •Milk Hygiene, Milk composition, Source of infection for Milk, Milk borne diseases, Clean and Safe milk and Pasteurization of milk Meat Hygiene, Meat inspection, Slaughterhouse and Freshness of fish and egg
12. •Safety and hygiene measures for Fruits and Vegetables.Formulation of Pathya-Apathya diet for prevention of lifestyle disorders such as Obesity, Diabetes mellitus,Cardiovascular diseases and Acid peptic diseases.Description of Food safety and standards regulation(Ayurveda Ahara Regulations), 2022 and Food safety and standards Act, 2006. Different Dietary Supplements and Ergogenic Aids.Impact of different dietary patterns: Mediterranean diet, Keto Diet, DASH diet, the MIND diet, Vegan diet, Ovo-lacto-vegetarian, Pesco- vegetarian, Plant-based diet, Intermittent diet, the Nordic diet, importance of organic foods, merits and demerits of genetically modified foods and inflammatory foods such as fried foods, cookies, hot dogs, red meat, refined grains, pizza, burger etc,. and instant foods like Maggi etc,. Concept of slow and fast foods and impact of cooking processes like boiling, steaming, sautéing, fermenting etc. (samskara) on health
13. •Definition of Nutraceuticals, Nutrigenomics, Nutrigenetics
14. •Concept of Viruddhaahara with classical and modern-day examples and the application of this in the prevention of diseases

Learning objectives

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

• Explain significance of Ahara for health and well-being according to Ayurveda & Contemporary science Explain
• lassify aharadravyas as per Ayurveda & Contemporary science
• Enumerate and explain the features of Ahara vidhividhana, Ahara sevanakala &Dwadashashanapravicharana .
• Discuss the applied aspect of Pathyahara, Apathyahara, Samashana, Adhyashana, Vishamashana. Discuss the Ahara &vihara leading to Santarpanajanya evam Apatarpanajanyavyadhi and importance of upavasa and effects of practice of intermittant fasting on health
• Explain the benefits of Shadrasabhojana
• Enumerate and explain the importance of Ashtaharavidhiviseshayatanani in present era
• Explain the importance of Nityasevaniyadravyas in the maintenance of health
• Explain the properties (Guna& karmas) of Ahara dravyas in the following vargas with their nutritive value:Dhanyavarga – Shuka Dhanya (Cereals and Millets), Shami Dhanya (Pulses), Shaka and Haritavarga (Leafy and Non leafy vegatables), Kanda varga (roots and tubers), Phalavarga (Fruits), Taila varga (Fats and Oils), Ikshuvarga (Sugarcane Products)&Madyavarga(Alcoholic Beverages), Dugdhavarga (Milk and Milk products), Ahara UpayogiVarga (Spices & Condiments), Kritannavarga(Prepared Food), Mamsavarga (Meat types) and JalaVarga
• Define Pro-biotics and Pre-biotics and explain their utility
• Explain the Proximate principles of Food, Recommended Daily Allowance according to various conditions, Sources, and deficiency diseases of Protein, Carbohydrate, Fats, Vitamins, and Minerals.
• Define Balanced diet and explain diet for an individual depending on age, body weight and physiological status and explain the Social Aspects of Nutrition
• Explain Food hygiene, Sanitation of eating places, Preservation of food, Food handlers, Foodborne diseases, Food fortification, Food adulteration, and Food toxicants
• Explain Milk Hygiene, Milk composition, Source of infection for Milk, Milk borne diseases, Clean and Safe milk and Pasteurization of milk
• Explain Meat Hygiene, Meat inspection, Slaughterhouse and Freshness of fish and egg
• Explain safety and hygiene measures for Fruits and Vegetables
• Formulate a Pathya-Apathya diet for prevention of lifestyle disorders such as Obesity, Diabetes mellitus,Cardiovascular diseases andAcid peptic diseases
• Describe Food safety and standards regulation( Ayurveda Ahara Regulations), 2022 and Food safety and standards Act, 2006.
• Explain different Dietary Supplements and Ergogenic Aids
• Explain the impact of different dietary patterns: Mediterranean
• Describe the Slow and Fast foods . Explain the impact of cooking processes like boiling, steaming, sautéing, fermenting etc. (samskara) on health and effect of instant foods like Maggi etc,..
• Define Nutraceuticals, Nutrigenomics, Nutrigenetics
• Explain the concept of Viruddhaahara with classical and modern- day examples and the application of this in the prevention of diseases