Abstract

A REVIEW OF DIETETICS AND FOOD TECHNOLOGY FOR AYURVEDA

Tejendra Singh*, Smita Zambare (Bisht) and Sonali Dangwal

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Abstract

All living beings in the universe require food for sustenance of life. Ayurvedic concepts of Ahara and dietary (Pathya) guidelines are very vast, scientific, and on the basis of application. Nutrition is the science of food and diet is application of food in health and sick. Food, sleep, and expansion of mind are three subpillars or tripods (Trayaupastambhas) of life, and vividly described in classical texts. Each Ayurvedic prescription is based on Ahara (Diet), Vihara (Lifestyle), Aushadhi (Medicaments). Major texts exclusively deals with balanced diet, diet in different seasons, constitution, and age group, specific diet for all eight clinical branches of Ayurveda, classification of food sources, protection of food items, right and wrong rules of eating, incompatible diet etc. for healthy living on the basis of dietetic rules. But there is immense difference of dietary applications in ancient India and in the present digital era. For their survival, all living things in the universe need nourishment. The principles of Ahara and Pathya, or food recommendations, in Ayurveda medicine are extremely comprehensive, grounded in science, and practical. Diet is the application of food in health and illness, while nutrition is the science of food. These are well explained in classical writings. Major texts only address topics related to healthy living on the planet, such as balanced diets, diets for different seasons, constitutions and age groups, as well as specific diets for each of the eight clinical branches of Ayurveda, food source classification, food item protection, appropriate and inappropriate eating rules, and incompatible diets.

Keywords: Ahara, Pathya, Nutrition, Traya-upastambhas, Ayurveda, Diet.