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Food
1. Ayurvedic Food Concepts- A Reliable
Management Strategy
Dr Anupama Krishnan
Associate Professor
Dept ofSwasthavritta
VPSV Ayurveda College Kottakkal
anupama krishnan vpsv
ayurveda college kottakkal
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2. âYour work is to discover your work and then with all
your heart to give yourself to itâ. âŚâŚ..Buddhaâ
V.P.S.V AYURVEDA COLLEGE KOTTAKKAL
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anupama krishnan vpsv ayurveda
college kottakkal
4. ⢠COVID-19 :individual , community resilience
emerged as main resource- first line of defense in
emergency preparedness.
⢠Increase in resting energy expenditure over
basal levels with decreased food intake.
⢠Poor diet quality: physical mental health.
⢠Elevated distress: unhealthy dietary patterns
and poor quality of the diet.
⢠Lockdown, confinement : irregular eating
patterns- obesity.
[Naja F, Hamadeh R. Nutrition amid the COVID-19 pandemic: a multi-level framework for action. European Journal of
Clinical Nutrition. 2020 Apr 20:1-5.]
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anupama krishnan vpsv
ayurveda college kottakkal
5. ⢠Nutritional status :indicator of resilience
against destabilization.
⢠Optimal nutrition and dietary intake is a
resource that transcends individual, the
community to reach global influence.(1)
⢠Acquired strength(Yuktija Bala): achieved by
diet, exercise, regimen.(2)
⢠TacklePandemic Janapadodhvamsa .(3)
1. Ma YJ, Lee HH. Understanding consumption behaviours for fairtrade nonâfood products: focusing on
selfâtranscendence andopenness to change values. Int J Consum Stud. 2012
2.(charaka samhita sarira sthana 6/13),3. charaka samhita vimana sthan 3/4)
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anupama krishnan vpsv
ayurveda college kottakkal
6. ⢠Nutrition focus diet components -
carbohydrates, fats, proteins, minerals, water.
⢠Ayurveda : diversified aspects dietetic
nutrition
⢠Quality, quantity, portion size
⢠Processing methods
⢠Rationale of combination of food articles
⢠Emotional aspects
⢠Nature of the consumer
⢠Geographical & environmental conditions
⢠Cardinal : Health promotion and Disease
prevention
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anupama krishnan vpsv
ayurveda college kottakkal
7. ⢠Universe: composed of five basic elements
⢠Including human body and the food.
⢠Five elements grouped into three Tridosa
Panchamahabhootas
prithvi(earth), apya(water),teja(fire), vayu(air) and
akash(space)
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anupama krishnan vpsv
ayurveda college kottakkal
9. ⢠Seasonal variation
⢠Biological rhythm
⢠Physiological , Pathological processes
⢠Psychological, Somatic
⢠Metabolic, Cellular level
Depends on combination and permutation
Panchamahahoota and Tridosha
⢠Diet balancing : maintain the homoeostasis
of body
Prophylactic, Preventive ,Clinical Nutrition
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anupama krishnan vpsv
ayurveda college kottakkal
10. ⢠Nutrition forms basis for etymology of human body
⢠Synonyms denoting human body.(1)
⢠Each food article either has dosha (bio âhumours)
⢠aggravating or pacifying or balancing action on
human body
⢠Ayurveda adovocates specific diet to sustain
balance of bio âhumours (doshas)
[1.N. Srikanth and Ramesh Babu. Why go for Ayurveda? Food and Diet in Ayurvedaâ, Life
stream, 2012; 1(1): 29-32 ]
Kaya â growth and development
Deha âanabolism
Sareera -catabolism
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anupama krishnan vpsv
ayurveda college kottakkal
11. ⢠Ahara : Mahabhaisajya ,supreme importance. (1,2)
⢠Best among sustainers of life. (3)
⢠First among the sub pillars of life.(4)
⢠Health dependant on Food.(5)
⢠Arogya lakshana .(6)
[1.Kasyapa samhita ,2. Taittiriyopanishad ,3. Charaka samhita sutrasthana 25/40
4. Charaka samhita sutrasthana 11/13, 5. Kasyapa samhita khilastana 5/9
6. Kasyapa samhita khilastana 5/6]
Desire to take food
Proper digestion
Ingestion, Assimilation
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anupama krishnan vpsv
ayurveda college kottakkal
12. . Complexion clarity, Good voice, Longevity
Genuineness, Happiness,Satisfaction
Nourishment, Strength,Intellect.(1)
⢠Conducive food,wholesome food â Health
Non conducive food â Disease .(2)
⢠If wholesome diet is given in a planned way there is no need
for separate medicinal treatment
⢠Unwholesome diet is being permitted, the advantage of
treatment becomes questionable (dietetics or clinical
nutrition.(3)
[1. Charaka samhita sutrasthana 27/349-51,2. Charaka samhita sutrasthana 25/31,3. Vaidyajivanam 1:10]
Tvam odanam prashih tvam odana iti
(Adharveda 11.3.27)
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anupama krishnan vpsv
ayurveda college kottakkal
14. Pathyam: Conducive
ďĽCongenial to the body tissues
ďĽRelished by the person
ďĽKeeps healthy
ďĽHomoeostasis of Physiology
ďĽConducive for mind and intellect
ďĽPrevents diseases
[Charaka samhita sutra 25/45]
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anupama krishnan vpsv
ayurveda college kottakkal
15. Food -Mind
⢠Food is based on their effect on psychological
dispositions of individuals
⢠Purity of food influences purity of mind
⢠Foods can induce states of mind
Sattva contented state
Rajas excited state
Tamas relates to lethargic disposition
⢠Vitality , energy, agreeable :satvik -joy ,health
⢠Bitter, sour, hot ,spicy , saline :rajasik -pain,grief
⢠Stale, tasteless, refused, leftover, putrid :tamasik
- disease ,ill health
Vitality , energy, agreeable : satvik -joy ,health
Bitter, sour, hot ,spicy , saline :rajasik -pain,grief
Stale, tasteless, refused, leftover, putrid :tamasik - disease ,ill health
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anupama krishnan vpsv
ayurveda college kottakkal
16. Categorization of Basic foods
Based on source, method of
preparation and utility
1.Sukandhanya (corns with bristles)
2.Samidhanya (pulses)
3. Mamsa (meat)
4.Saka (vegetables)
5.Phala (fruits)
6.Arita (salads)
7. Madya (fermented drinks)
8. Ambu (water)
9.Gorasa (milk and milk products)
10. Iksuvikara (sugar-cane products)
11.Krtanna (food preparations)
12. Aharayogi (accessory food
articles
Based on forms of
consumption
4 forms
1. Asita (eatable)
2. Lidha (lickables)
3. Pita (beverages)
4. Khadita (masticables)
[Charaka samhita]
6 forms
1.Cusya (chewables)
2.Peya (drinkables)
3.Lehya (lickables) as Honey
4. Bhojya (partially masticables).
5. Bhaksya(snacks/munchies))
6. Carvya (masticables)
[Bhavaprakasha]
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anupama krishnan vpsv
ayurveda college kottakkal
17. ďĽ Therefore from gross to subtle level,
ďĽ The status of health and nutrition
depends upon the status of Agni
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Agni Metabolic Phenomenon 13 Factors of Digestion, Nutrition & Metabolism
Jathragni Transformation GIT Level ďź Food digestion in stomach & GIT is initiated by major
Jathragni.
ďź This can be equated with enzymes, hormones and secretions
of digestion
Dhatwagnies Transportation Selection
Tissue level
ďźNutrition & tissue metabolism is carried out by seven
Dhatwagnies â at various tissues of body
Bhutagnis Regulation of Micro Nutrition
Organ level Highly Selective ďźMicro-digestion and bio-transformation at cellular, subatomic
and elemental levels is carried out by Bhutagnis at gene level
Nutrition dynamics : Proper Metabolism is Key to Good Health
Agni : energy that drives metabolic processes in body
Three stages digestive cycle :gross form in gastrointestinal tract â tissue specific
metabolism - elemental level metabolism.
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anupama krishnan vpsv
ayurveda college kottakkal
18. Prakriti
Nutrition : central stage in Ayurvedic therapy,
Personalized :individual constitution (Prakriti)
Food interferes with molecular mechanisms of
an organism's âphysiome
Merges foods(Pathya or Ahara) drugs(Ausadha)
Harmonization of Dosha or physiological
factors according to individualistic variability or Prakriti
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anupama krishnan vpsv
ayurveda college kottakkal
20. ⢠When to eat?
⢠How much to eat?
⢠What to eat?
⢠How to eat?
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anupama krishnan vpsv
ayurveda college kottakkal
21. When to Eat ?
⢠Kalabhojanam âTimely intake
⢠2 times daily
⢠After the digestion of previous meal
⢠When one feels hungry
⢠Should not take food within 3hrs
⢠Should not fast for more than 6hrs
When one has clear belching , interest in
taking food, lightness of body and hunger
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anupama krishnan vpsv
ayurveda college kottakkal
22. How much should one Eat ?
⢠Mitahara: Moderate
consumption
⢠Agnibala: Digestive capacity
⢠Type of food
⢠Energy yield
⢠Physical an mental need
⢠Should not cause heaviness and
should give relief from hunger
Dravam
Pavana
Annam
Roga sarvepi mandeghnou
All diseases rooted in dull digestive ability
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anupama krishnan vpsv
ayurveda college kottakkal
23. ⢠Ahara prakriti : Inherent nature of food
substances (Black gram, green gram)
⢠Guru :Heavy to digest- Half of stomach
⢠Laghu: Easy to digest â Not in excess.1
⢠Matra : Amount of food - Digestion
promoter
⢠Samskara : Processing converts guru rice into
laghu laja by frying .2
[1.Astanga Hrdayam sutram 8/12, 2.Charakam Vimana 1/21]
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anupama krishnan vpsv
ayurveda college kottakkal
25. ⢠Balanced alkaline diet
⢠Counter Nutritional deficiencies of energy,
protein, specific micronutrients
⢠Decreases susceptibility to infection.1
⢠Antioxidant ability to encounter free radicals is
enhanced by alkaline pH
[1.Gleeson M J Sports Sci. 2004]
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anupama krishnan vpsv
ayurveda college kottakkal
26. What NOT to eat
Viruddha Ahara : Incompatible
food
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anupama krishnan vpsv
ayurveda college kottakkal
27. How to Eat
Prerequisites
⢠Tooth brushing
⢠Tongue scrapping
⢠Bathing
⢠Ginger and salt intake - increases ,appetite.(1)
⢠Equiped with acessories, proper place
⢠Mindful eating
[bhavaprakasha purva 5/130]
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anupama krishnan vpsv
ayurveda college kottakkal
28. Order of consuming food
⢠Related with stages of
digestion
(S.Su 46)
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anupama krishnan vpsv
ayurveda college kottakkal
29. ⢠AhĂ ra Vidhi Visesayatanani â are the set of
rules responsible for the wholesome and
unwholesome(violation) effect of thefood.
⢠Post meal : NO exercise ,running, sleep
⢠walk ,resting in inclined position
⢠AHARA VIDHI VISESHAYATANANI
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anupama krishnan vpsv
ayurveda college kottakkal
30. How NOT to eat
⢠Adhyashana- intake of meals prior to digestion
⢠Samashana â suitable and unsuitable food
⢠Vishamashana â untimely erratic eating pattern.1
⢠Late heavy dinner
⢠Bathing, sleeping, exercise immediately after meal
[1.Astanga Hrdayam sutram 8/33-34]
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anupama krishnan vpsv
ayurveda college kottakkal
31. Dwadasha ashana pravicharam
ď Encompasses the principles of diet therapy .
ď Is the food prescription during a particular
condition
ď More importance to thedosha dominanc &
therapeuticconditions
ď Need toevaluate the stateof dosha
vitiation, stageof disease& dig. capacity
first.
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anupama krishnan vpsv
ayurveda college kottakkal
32. Dwadasha ashana pravicharam
ď Encompasses the principles of diet therapy
⢠Food prescription during a particular condition
⢠Importance to dosha dominance & therapeutic
conditions
⢠Need to evaluate state of dosha
vitiation, stage of disease, digestion
capacity first
⢠Time of medicine administration
considered
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anupama krishnan vpsv
ayurveda college kottakkal
34. 2
Food Profile Indications
4 Ruksha ahara
(Rough and coarse food)
ďźdiabetes
ďźobesity
ďźkaphaja constitution.
4 Drava ahara
(Liquid diet)
ďźdehydrated
ďźexcessive thirst
ďźemaciated
6 Shuska ahara
(Dry diet)
ďźdiabetes
ďź wounded
ďźskin diseases
7 Single diet in a day ďźweak digestive capacity
8 Diet twice a day ďźnormal digestive capacity 34
anupama krishnan vpsv
ayurveda college kottakkal
35. 2
6
Food Profile Indications
9 Aushdhiyukta ahara
(Diet containing
medicines)
ďźwho do not want to take
medicines alone
ďź those who are unable to do so
10 Mitahara
(Diet in small quantity)
ďźdecreased digestive capacity
11 Shamana ahara
(Palliative diet)
ďźtridoshika considerations
ďźseason (ritu)
ďźclimate (desha)
12 Samanya ahara
(Average normal diet)
ďźperfectly healthy
ďźwhose doshas are in the state of
equilibrium
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anupama krishnan vpsv
ayurveda college kottakkal
36. ⢠Most important - Most abused
⢠Subjected to restrictions ,relaxations
,celebrations , control ,contempt
⢠Modifiable Health Behaviour.(1)
⢠Health â Disease â Health
⢠Aharasambhavam vastu rogaschaharasambhava
[Short SE, Mol Short SE, Mollborn S. 2015 Oct], 2. Charajka Nidana1/10,3.Charaka samhita sutra 28/45]
Aushada, Anna, Vihara
Aharasambhavam vastu rogaschaharasambhava
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anupama krishnan vpsv
ayurveda college kottakkal
37. Key Points
⢠Indigenous
⢠Palatable
⢠Healthy
⢠Cost effective
⢠User friendly
⢠Acceptable
⢠Available
⢠Compliable
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anupama krishnan vpsv
ayurveda college kottakkal
38. Acknowledgement
Dr C V Jayadevan
Dr Sanjay Kr Chhajed
Dr Navin Ch Joshi
References
1.Keusch GT. The potential impact of nutritional change on the global burden of viral disease. Nutrition
reviews. 2000 Feb 1;58(2):S55.
2.Srikanth N, Haripriya N, Tewari D, Mangal AK. Nutritional Discipline In Ayurveda: Prospective For Translational
Research. World Journal of Pharmacy and Pharmaceutical Sciences. 2015 May 11;4(07):586-605.
3.Charaka samhita sutra stana,
4.Charakasamhita Nidana sthana,
5.Charakasamhita Vimana stana
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anupama krishnan vpsv
ayurveda college kottakkal
Rasa is associated with certain chemicals that our body needs
Madra rasa linked to
Kashaya in tannin
One can find that it is an approximate balanced diet; also has a shadrasa comination
According to Susrutha in suthra sthana, Madhura rasa food like fruits are advisable to take in the beginning of meal, food with Amla and Lavana rasa in the middle and Katu,Tikta,Kashaya foods should be taken at the end of meal. Coincides with kapha predominant, pitta predominant, vata predominant stages of digestion