1. IMPORTANCE OF HEALTHY DIET IN
CHILDREN
Prof. Rakesh Sharma
M.D. (Ayu.) Ph.D.
Head, P. G. Deptt. of Kaumarbhritya
R.G. Govt. P.G. Ayurvedic College,
Paprola Kangra (H.P.) 176115
Email Id: hodkbpaprola8@gmail.com
2. INTRODUCTION
Ayurveda mainly focuses to follow the principles of Trayastambha which helps
to maintain disease free life.
According to Ayurvedic text these three pillars plays major role to complete
healthy life span.
The good conduction of concept of Aahara, Nidra and Brahmacharya keep
away from medicine.
TRAYOSTAMBHA
AHARA NIDRA BRAHMACHARYA
3. Cont.
Diet or Ahara is very important to sustain life and maintaining
normal physiological functioning of human body.
A healthy diet is one, that helps maintain or improve overall
health of an individual.
Perceived as a complete balanced diet, which provides body with
essential nutrition including fluids, macronutrients, micronutrients
and calories in appropriate amounts.
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Provides longevity, complexion, satisfaction, strength,
nourishment and immunity.
Protect from infections, enhances process of growth &
development, improves functioning of sense organs and imparts
physical & mental well being.
4. Cont.
According to Ayurveda ahara must contain all rasas; Madhur, Amla,
Lavana, Katu, Tikta and Kashaya. Balances Vatta, Pitta and Kapha
Doshas.
Plays an important role in our day to day life for maintenance of
our health, energy and various activities.
Provides health benefits when through its nutritional value, when
food not prepared/consumed in proper manner then such food
deprived from nutrition does not provide significant health benefits.
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To keep good health we must "eat to live and not live to eat”.
5. BASIC CONSIDERATIONS RELATED TO THE DIET
Prakriti : Considerations of Prakriti is very important to pacify Doshas and Agni,
one should consume food as per his/her internal constitution.
Karana: Action of food also needs to be consider since specific diet offers
particular health benefits.
Samyoga : Appropriate combinations of ingredients lead health benefits while
incompatible combinations cause hea problems.
Rashi: Ahara should be consumed in proper amount since less food causes
malnutrition while excess food leads indigestion and felling of heaviness.
Desha: The place of meal affect process of digestion and particular meal required
to take in specific demographic region.
Kala: Time of meal also affects nutritious value of food thus time and season
should be consider before taking meal.
Upyog: Food for specific purpose sometimes required to take in particular
conditions.
Upayoktasanstha: Considerations of Upayokta also play vital role towards
achieving health.
7. NUTRITIONAL EFFECT
Food consumed in proper manner offers vital energy of life.
Proper diet improves Rajas quality thus enhances thinking and taking
making capacities.
Appropriate dietary conduction balances Tamas quality thus control
sleep, emotions and mental stress.
Similarly improvement in Satva quality contributes towards the peace
and relaxation.
Aahar Vidhi Visheshayatan prevent obstruction of channels thus
enhances nutritional supply
8. Cont.
Provide physical and mental strength
Boost Dhatus thus enhances Balya/Oja
Improves sexual strength, vigor and luster
Provide good complexion, voice and compact body
Provides immunity
Enhances process of growth & development
Improves sensory activities
9. Cont.
There are 7 major classes of nutrients described as carbohydrates, fats,
fibres, minerals, proteins, vitamins and water.
Majorly nutrients can be divided into 2 classes as micronutrients and
macronutrients
Macronutrients are needed in large amount and are building clocks of body,
e.g. Carbohydrates, fats and proteins.
Micronutrients are needed in tiny quantity and are crucial for their role in
metabolic pathways and in enhancing immunity, e.g. Minerals and
vitamins.
11. Healthy Eating Pyramid
Carbohydrates: take most food
from this group (rice, pasta, bread,
potatoes)
Fruit and vegetables: take 5
portions a day from this group
12. Healthy Eating Pyramid
Carbohydrates: take most food
from this group (rice, pasta, bread,
potatoes)
Fruit and vegetables: take 5
portions a day from this group
Meat, fish and dairy: take
something from this group
13. Healthy Eating Pyramid
Carbohydrates: take most food
from this group (rice, pasta, bread,
potatoes)
Fruit and vegetables: take 5
portions a day from this group
Meat, fish and dairy: take
something from this group
Foods high in fats and sugars: take
only small amounts from this
group
16. CARBOHYDRATES
• Carbohydrates, or “carbs,” are an essential nutrient because they are your primary
source of ENERGY.
• Main source of energy, contributing 55-60% of the total energy intake, Provides bulk
to the diet.
We get simple carbs from anything
sugary, or even lactose (in dairy).
We get complex carbs from starchy foods
like pasta, grains, rice, and vegetables
17. PROTEINS
• Nearly 8-12% of total energy should be provided from protein sources.
• Required for growth and synthesis of tissues in body, formation of digestive juices,
hormones, plasma proteins, enzymes and haemoglobin.
• Working as buffers to maintain acid- base equilibrium in the body and as alternate
source of energy are other works of proteins.
So where do we get protein?
-animal sources (meat, eggs, dairy)
-some plant sources (beans, soy, nuts, legumes)
18. FATS
• Believe it or not, fats are GOOD for you!!!! But in the right amounts.
Functions:
• Insulate your body
• Cushion your organs from shock
• Transport vitamins A,D,E,K
• Give taste and flavor to food
• Functions as structural elements of the cell membranes, major source of energy.
• Fats provide 9 kcal of energy per gram.
• About 25-30% of energy should be from fat. However, in malnourished children,
up to 45% of calories can be provided from fat safely.
• Saturated fat intake should not exceed 7% of total fat intake.
• Polyunsaturated fat should be restricted to 10% and rest should be derived from
monounsaturated fats.
19. VITAMINS AND MINERALS
• Maintain proper body functions like
cell and nerve health, skin and tissue
health.
• Maintain proper body functions like
organ functions, breathing, heart
function, and growth
Vitamins and Minerals are in different amounts, in all sorts of foods.
Some of our richest sources of vitamins and minerals are
FRUITS VEGETABLES
20.
21. FIBRES
• Fibres have little nutritional value as they are not digested by
the enzymes in gut.
• Essential for the normal functioning of gut, elimination of
waste, bile acid binding capacity and for maintaining the
growth of normal intestinal microflora.
• Include polysaccharides such as cellulose, hemicelluloses,
gums, mucilage and lignin.
22. WATER
• Last but not the least, one of the main component of our diet.
Most important of all the
nutrients because we
CANNOT survive long
without it!
Water helps you:
• Process certain vitamins (that can
only dissolve in water)
• Hydrates you
• Regulates body temperature
23.
24. FOOD ACCORDING TO AGE
In Ayurveda, age classification in children is mainly done on the
basis of Ahara as follows:
1. Kshirapa – It is the stage up to 1yr, where the basic food has to
be milk.here comes the importance of breast feeding.
2. Kshirannada – Age of children up to 2 years where some
complementary feed in solid or semisolid state is introduced
along with milk.
3. Annada – children above the age of 2 years where solid diet comes in
mainstream.
25. KSHIRAPA STAGE
During this phase of exclusive breastfeeding, additional food or fluid
is not required as milk is nutritionally complete for the child’s growth
and development.
• It protects baby from infections and strengthens immune system.
• Cardinal principles of breastfeeding practices –
1. Initiation of breastfeeding within an hour after birth
2. Exclusive breastfeeding up to 6 month of age
3.Continuation of breastfeeding along with complementary feeding
for up to 2 years of age
27. Composition
• Fat-The main lipids found in human milk are the triglycerides
phospholipids and essential fatty acids.
• Protein- Whey, lactoferrin, lysozymes, immunoglobulin A , casein
• Carbohydrates- Include lactose and oligosaccharides.
• Leucocytes- Include neutrophils, macrophages and lymphocytes.
• Non Protein nitrogen – Urea, uric acid.
• Other constituents- Steroids, hormones, peptides, insulin, growth
factors, minerals ,vitamins, lipase.
29. Attachment (latching)
After proper positioning the baby’s cheek is touched and that initiate
rooting reflex.
Good attachment
• The baby’s mouth is wide open.
• Most of the nipple and areola in the
mouth, only upper areola visible, not
the lower one.
• The baby’s chin touches the breast.
• The baby’s lower lip is everted
Poor attachment
• Use of feeding bottles.
• Lack of skilled support.
• Inverted nipples
• Inexperienced mother
30. Achieving of optimal breast feeding
• Activities, attitudes and procedures during the delivery and postpartum
period have an impact on breast feeding.
• There is well documented evidence that skin to skin contact between infant
and mother helps to maintain the body temperature, reduced risk of
hypoglycaemia, enhance oxytocin release and beneficial nutrition with
intake of colostrum.
• Skin to skin contact must occur for after delivery. Procedures after
delivery like weighing, administration of Vitamin K, eye prophylaxis and
other procedures should be done simultaneously.
31. Advantages to the
baby
•Nutritional – a complete feed
•Psychological – sound
personality development
•Least allergic
•Immunity booster
•Low incidence of infection
32. Advantages to the Mother
• Cost effective & convenient
• Psychological-promotes bonding
with baby
• Uterine involution
• Protection from breast and ovarian
cancers
• Low risk of DM type 2,high BP
and other heart diseases.
33. Benefits for society
Control of population explosion
Asset to national economy (lowering
the health expenditure)
Healthy nation of tomorrow
34. KSHEERANNADA STAGE
Complementary feeding refers to food which complements breast
milk and ensures that the child continues to have enough energy,
protein and other nutrients to grow normally
Our classical texts have mentioned the concept of phala prashana and
anna prashana in this stage giving importance to complementary
feeding.
Phalaprashana (fruit juices) should be advised at the age of 6th month
while in 10th month or after eruption of teeth, Annaprashana (feeding
of cereals, porridge, mashed fruits, vegetables) should be indicated.
Fruit juices provides adequate amount of Vitamin C which is deficient
in breast milk of mother, cow or any other milk.
35. Significance
At age of 6 month, breast milk now not enough
to fulfill the requirement of growing child. So,
it is the accurate time to introduce light and
digestible supplementary feeding at the
beginning as fruit juices i.e. Phalprashana and
gradually it is to be replaced by cereal diet i.e.
Annaprashana.
Provides essential nutrients like Fe in adequate
quantity, which is deficient in mother milk.
After eruption of teeth gradual weaning should
be done and child should be given substitute
fruit juices as well as light and digestible
nutrient cereals.
Brings out the change of taste in the baby and
different type of taste sensation develop
properly
Initiates proper enzymatic function of G.I.T.
for the digestion of protein, carbohydrate and
fat etc.
36. ANNADA STAGE
It includes a nutritionally adequate and appropriate intake of
food items that provide all the nutrients in required amounts
and proper proportions.
A combinations of carbohydrate rich food (55-60% calories),
protein (10-12% calories), fat (25-30% calories) and sugar or
salt should be used to make nutritionally adequate food. Milk
provides good quality protein and calcium and hence is an
essential item of our diet
Egg, flesh food and fish enhance the quality of diet but
Indians are predominantly a vegetarian society
Oils and nuts are calory rich foods and are useful in
increasing the calorie density
Vegetables and fruits provide protective substances such as
vitamins, minerals, fiber and antioxidants
37.
38. RULES OF TAKING DIET
Ahara Upyoga Niyama includes the rules and regulations of diet intake. Even
though a man consumes wholesome diet, it is necessary to consider the following
points to achieve proper digestion, assimilation and ultimately nourishment to the
body.
Ushnam Ashniyat: Refers to the temperature of the food. If one follows this
rule and eats warm food; it tastes well, also the eaten food stimulates the
digestive fire and gets digested quickly. Extreme hot food is also not advised as it
may cause problems.
Snigdham Ashniyat : Snigdha aahar tastes well, it stimulates the digestive fire,
provides firmness to the sense organs, increases strength, produces clarity of
complexion. Refers to consumption of unctuous food.
Laghu Ashniyat: Includes both quantity & quality of food. As per quality,
meaning of word Laghu here means easy to digest. i.e which takes less time to
digest.
Jirne Viryavirudham: One should take food only when previous meal is
digested. If one takes food before the digestion of the previous meal, the
digestive product of previous food, i.e. apakwa rasa gets mixed up with the
product of food taken afterwards, resulting in the provocation of all the doshas
instantaneously, also one should take food having no contradictory potencies.
39. Cont.
Ishta Deshe, Ishta Sarvopakaranam : Refers to eating in a hygienic place
provided with all the necessary things for sound psychological condition
during meal.
Na Atidrutam Ashniyat: The food should not be taken too hurriedly. If taken,
it enters the wrong passage and does not enter into the stomach properly and
violates its normal route.
Na Ativilambitam Ashniyat: One should not take food too slowly because this
will not give satisfaction to the individual. In this situation he would take more
than what is required, the food becomes cold and there will be irregularity in
digestion.
Ajalpan, Ahasan, Tanmana Bhunjita: Never talk or laugh or be unmindful
while taking food. The secretion of digestive juices gets disturbed and finally
the system also gets affected . Also one should take food in a prescribed
manner, with due regard to his own self.
40. WHAT NOT TO EAT?
• Diet rich in calories from sugar to fat,with little dietary fiber and proteins,
fast food, carbonated drinks should be avoided because of their poor
nutritive values and are heavy to digest. They can be understood as the
apathya ahaar given in our classical texts.
42. Cont.
Taste Action on Mind Effect of Overindulgence
Madhura: Sweet Compassion, satisfaction Attachment, possessiveness
Amla: Sour Discrimination, stimulation Envy, jealousy and anger
Lavana: Salty Confidence, zest for life Greed, over ambition
Katu: Pungent Extroversion, boldness Anger, violence, hatred
Kashaya: Astringent Introversion Insecurity, fear
Tikta: Bitter Dissatisfaction, isolation Grief, sorrow
Taste Bhoutik Composition Effect of Underindulgence
Madhur - Sweet Earth + Water Weak Dhatus, debility
Amla - Sour Earth + Fire Acid imbalance
Lavana - Salty Water + Fire Water imbalance
Katu - Pungent Fire + Air Weak digestion, poor circulation, cold
extremities
AirKashya - Astringent Air + Earth Excessive discharge
Tikta - Bitter Air + Earth Accumulation of toxins
43. Conventional and Ayurvedic Nutrition
Subject Conventional Nutrition Ayurvedic Nutrition
Why We Eat Personal preference, habit,
body image, emotions, etc.
To take in Prana to live
Nutritional Element Calories Panchamahabhuta
Focus Counting calories from
different food groups
How the body processes what
we eat
Importance Caloric value Individual Constitution
Balance Balancing food ingredients Balancing diet depending on
Prakriti
Dietary
Recommendations
Depends on food groups Depending on the taste of the
food
Goal You are what you eat You are what you digest
45. Conclusion
Ahara: Anything we take-in to nourish our body and mind i.e. Prana
(sustainer of life).
Provides complexion, cheeriness and long life, ingenuity, happiness,
self satisfaction, nourishment, body strength and intellect to the
person.
If our bodies are human machines food is our fuel. How well we eat,
affects how well our bodies work and how long we live.
It is especially important that children eat healthily as they are still
growing and developing; a young plant not given proper nutrients
grows up to be a poor specimen.
A healthy diet is sometimes called a balanced diet as it needs to
consist of different types of food.
46. Cont.
To promote awareness in the society regarding healthy and nutritious
diet and modes of lifestyle improvement.
Counseling of parents/attendant is must to achieve the desired goal.
Screening of children through medical camps or health surveys at
different places to rule out nutritional disorders.
In Ayurveda, eating food is considered as a ritual as food not only
nourishes the body but also nurtures the soul and the mind. Food is
called as ‘Poornabrahma’.
An important quote from Dr. Coop: “No disease can be cured unless
supplemented by the right diet. About 90% of the diseases can be
prevented by right diet alone”.
47. Cont.
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Editor's Notes
Antioxidant – a substance that protects our cells from oxidative damage (i.e. it prolongs the health of our cells). This diet provides a healthy intake for our whole body system, even down to our individual cells!
