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AyurvedaforPoshana details diya hua hai padh lo
1. AYURVEDA FOR POSHANA
BY
DR ASHOK KUMAR PANDA
RESEARCH OFFICER
Central Ayurveda Research Institute , BBSR
MINISTRY OF AYUSH, GOI
2. Introduction
• Malnutrition in children has emerged as a silent
national emergency and accounts for 68% of all
infant mortality in India. Malnutrition adversely
affects a child’s chance of survival and learning
ability, and increases susceptibility to illness.
• India also lags behind on nutritional indicators, with
high levels of anaemia in women of reproductive age
and low prevalence of exclusive breastfeeding of
infants during their first six months. Almost 50.4
percent of women in the 15-49 age group suffer
from iron deficiency anaemia, and only 55 percent of
children are exclusively breastfed for six months.
3. POSHANA
• Poshana derived from Pus dhatu plus ana meaning to
bringing up, to lighting, to nourishing, supporting,
maintaining etc .
• The opposite word of Posana is Sosana( drying up).
There are ample words related to posan are found in
Ayurveda literature like-Dhatu Posana, Udara Posana,
Garva posana, posana nala ( alimentary canal) ,
Kuposana ( Malnutrition )etc
• Posana is defined as a complete biological process by
which a living being utilised Ahara (food) to support
its life system. It starts from ahara paka, dhatupaka ,
dhatu poshana , and creation of sara and kitta.
4. AYUSH in POSHANA
• Poor nutrition in the first 1,000 days after birth leads
to stunted growth, leading to an intergenerational
cycle of malnutrition.
• POSHAN Abhiyaan (National Nutrition Mission) is
the Prime Minister’s overarching Scheme for Holistic
Nourishment, and was launched by him on
8th March, 2018.
• AYUSH based nutritional solution in village level was
introduced in 7th September 2020.
5. Posana & Ayurveda
• Anna – Bramha
• Moha bhaisajya
• There is ample description of Ahara in Charaka
Samhita, Susruta Samhita , Bhavaprakash and
Astanga Samgraha and other Samhita as well as
Nighantu.
6. • The special chapter are dravya dravya vigyaniya
(description of various food and beverages),
annasvarupa vigyaniya(classification of foods and their
qualities),annaraksya vidhi (food safety),
• Annapana vidhi (guidelines of consumption of
food), Matra sitiya (guantity of intake of food ) and
viruddha anna vigyaniya ( Incompatibility among
different types of food ).
7. Classification of Poshana
• Poshana for Malnutrition
• Poshana for obesity- GRAINS, low glycaemic index
food
• Poshana for healthy living – organic , pesticide free
• Poshan for diseases
8. Classification of components of food
• Suka dhanya- grains
• Sami dhanya- Cereals
• Mamsa – Animal and aquatic product
• Saka- Green leafy vegetables
• Pala-Fruits and vegetables
• Harita varga ( Raw vegetable)
• Gorasa vikara(Milk and milk product)
• Madya varga (Wine )
• Ikshu varga ( Sugar cane products)
• Krutanna( cooked food)
• Jala varga( Water)
9. Some Ayurveda and traditional recipes
• AMALAKI PANAKA
• TAKRA
• GULKAND
• LADDU- Asagandha , Khajura, RASI, METHI
• ENDRI – RICE
• PISTAKA-
• CHATNI- PUDINA
• PUPULIKA – FISH EGG
• MAMSARASA
• Khiri
• Dugdha vikara
• Laja manda or guda paka
10. Eating Drives & Behaviors
• Hunger
• Appetite
• Cultural and social meaning of food
• Habit or custom
• Emotional Comfort
• Convenience and advertising
• Nutritional value
• Social interactions
11. Assessment for poshana
• History of patient
• Underlying disease
• Family history
• Prakriti
• Agni
• Ahara Shakti
• Vyama Shakti
• Ama
• Nidra
12.
13.
14. Water
• Dehydration – abnormal depletion of body fluids
• The major component of blood
• Necessary for
• Electrolyte and pH balance
• Transporting cells and O2
• Recommended amount – 8 glasses/day (64 ounces)
• 50-60% of body is water
• Is bottled water better?
15. Protein
• Second most abundant substance in humans
• Key to every cell, antibodies, enzymes, and hormones
• Transport oxygen and nutrients
• Role in developing/repairing bone, muscle, skin
• Vital for human life
• May need additional protein if fighting off infection,
recovering from surgery or blood loss, recovering from
burns
16. Proteins
• Amino acids
• Building blocks of protein
• 20 essential amino acids must be obtained from food
• 11 non-essential amino acids produced by the body
• Link together to form
• Complete protein – supplies all essential amino acids
• Incomplete protein – may lack some amino acids, but
these can be easily obtained from different sources
• Few Americans suffer from protein deficiencies
17. Carbohydrates
• Best fuel – provide energy quickly and efficiently
• Two types
• Simple sugars
• Glucose (monosaccharide) – most common form
• Fructose (monosaccharide) – found in fruits and berries
• Sucrose (disaccharide) – sources include granulated sugar, milk and
milk products
• Complex carbohydrates (polysaccharides)
• Starches – from flour, pasta, potatoes
• Stored in the body as glycogen
• Fiber
18. Fiber
• Offers many health protections
• Colon and rectal cancer
• Breast cancer
• Constipation
• Diverticulosis
• Heart Disease
• Diabetes
• Obesity
• Most American eat far less than recommended
• Recommended is 20-30 grams and average is 12 grams
19. Fats
• Also called lipids
• Misunderstood but vital group of basic nutrients
• Maintain healthy skin
• Insulate body organs
• Maintain body temperature
• Promote healthy cell function
• Carry fat-soluble vitamins A, D, E, and K
• Are a concentrated form of energy
20. Obtaining Essential Nutrients
• Avoiding trans fatty acids
• Created by process of making liquid oil into a solid
• Increase LDL levels while lowering HDL levels
• Higher risk of coronary and heart disease, sudden cardiac death
• Found in many margarines, baked goods and restaurant deep-fried
foods
• Food labels listing no trans fasts can still contain less than 500
milligrams/serving
