AYURVEDA AND NUTRITION Dr Sreelakshmy.pptx

ayurveda and nutrition

1. AYURVEDA AND NUTRITION BY Dr Sreelakshmy Changath AYURVEDA doctor Assistant. Professor KTGAMC Bangalore, INDIA

2. N ut ri ti on – also called nourishment or aliment. is the provision to cells and organism of the materials. Necessary in form of food to support life. This is not only necessary to sustain life but also to prevent common health problems and repair damaged tissues.

3. DIET V/S NUTRITION Diet is food contents which we consume. It contains Macro and Micro nutrients. Nutrition is cumulative effect of digested, absorbed, and metabolized food .

4. NUTRIENTS Eaten food consists of nutrients essential for body . They are:-

5. NUTRITION AND MIND Food is not only important for Physical well-being and functionality but is also essential for Mental well-being and functionality . Healthy eating have a positive effect on Cognitive functions and Memory.

6. NUTRITION AS THERAPY Nutrition therapy is sometimes component of disease management e.g :- Metabolic syndromes Mental disorders Electrolyte imbalances GIT disorders etc.

7. AYURVEDA AND NUTRITION Fundamentally Ayurveda perceives that nutrition of body is based on Tri- Upstambha or three pillars of life. Ahaara – Food or Diet Nidra – Rest and Sleep Brahamcharya – Moral code of life Ahaara holds the major stake in body nutrition.

8. WHAT CONSTITUTES AHARA? Food components taken orally which can be of four varieties. Ashita – Soft food e.g. Rice Peeta – Fluids e.g. Milk, Water Leeda – Semisolid e.g. Khichri / Poridge Khadita – Coarse food e.g. Salads, Nuts etc.

9. IMPORTANCE OF AHARA Food is Prana (vitality) or Life force of human structure. Just as Sharira is Panchbhautic (five natural elements) , so is Food. Ahara or food is processed by Agni(Digestive fire) leading to release of poshaka rasa (essence of digestive food) which is ultimately responsible for Dhatu-poshan or body nutrition.

10. ARE NUTRITIONAL REQUIREMENTS UNIFORM? NO, According to Ayurveda nutritional requirements are variable from individual to individual and depend on Prakriti Constitution Ritu Season Vaya Phase of life Desh Geography of residence Kala Time Agni digestive capacity When taken into consideration by individual only that is “ Hitahaara ” or Samahaara “Ideal food”.

11. IDEAL NUTRITIONAL STATE Sharir Dhatu Pushti ( Dosha,Dhatu,Updhatus & M ala) Ideal Physical and Biological constitution Bala Energy Utsaha Physical and Mental drive Varna Lustre / Complexion Indriya Prasad Ideal functionallity of Special senses Manobala Ideal Higher Mental functions Ayu Life span Arogya High grade immunity Smriti Memory and Memory based function

12. INADEQUATE NUTRITION Inadequate nutrition of body leads to a state of non-satisfaction expressed in form of Depletion of –- Bala (energy) - Varna (complexion) - Pushti (body mass) Regression –- Ayu (life span) - Shukra (procreativity) - Oja (immunity) Disturbed functioning of –- Mana (mental faculties) - Buddhi ( intellect) - Indriya (senses)

13. WHAT WILL “ATYAHAAR” OR OVERNUTRITION LEAD TO Ayurveda believes that over nutrition shall lead to Agnimandata , Doshprakopa And thereby threat for Bala , Arogya , Varna,Oja , Prabha , Utsaha , and finally Prana This is responsible for “ Santarpaka Vyadhis ” (Metabolic Disorders)

14. WHAT IS IDEAL NUTRITION? Ideal nutrition for individual is derived from “ Aashtavidha-vishesha-ayatana ” Prakriti content, calorie, nutritive value of food Samyog compatibility of contents Karan processing of food like cooking, drying Rashi quantity / quality of food Desh Region / place of harvesting / staple food Kala seasonal considerations Upyogasamstha methodology of consumption Upbhogta individual’s considerate

15. SOURCE OF NUTRITION Nutrition is derived from various food contents Ayurveda has enlisted twelve food groups with different nutrition values which are as below— Shookdhanya / Cereals – Rich in Carbohydrates Shamidhanya / Pulses – Rich in Proteins Mamsa / Meat – Rich in Proteins, Minerals, Fat Shaak-varga / Green -- Rich in Roughage, Antioxidants, leafy vegetables Vitamins, Minerals, Electrolytes 5. Phal-varga / Fruits – Rich in Carbohydrates, Antioxidants, Vitamins, Minerals, Electrolytes.

16. Harit-varga / Salads – Rich in Roughage, Vitamins, Minerals, Electrolytes Madhya- varga / Fermented – Rich in Carbohydrates, Appetiser , drinks , Antioxidants. Ambu - varga / Water Goras-varga / Milk – Rich in Fats, Proteins, and Carbohydrates , Milk products Ikshu-varga / Sugars – Carbohydrates Kritan-varga / Preprocessed -- like Pickles, Sauces, Sweets , ready to eat food . Aaharyoni-varga / -- like Salt, Pepper, Oil, Cinnamon, Food adjuvants etc.

17. SPECIFIC NUTRITIONAL GUIDELINES as per AGE / SEX Ayurveda has given specific guidelines for optimum nutrition as per age and stage even in healthy. Children – New Born – Only Mother’s milk failing which Cow’s milk. 1 to 3 years of age – Predominantly Milk with Solid food. Above 3 years of age – Predominantly Solid food with Milk .

18. Pregnant Woman There is description of monthwise diet schedule depending on period of gestation. Geriatric Age High value - Laghu Supachya food (light, easily digestable food) loaded with Rasayana ( Immunomodulaters ) Young Active Growing people - Guru Poshak Aahar

19. SPECIFIC SEASONAL NUTRITIONAL INSTRUCTIONS Ayurveda believes that depending upon seasons of year one’s nutritional requirements also change to suit one’s body homeostasis. Specific dietetic instructions are hence advocated. Rainy Season Easily digestible, low in fat food like seasoned rice, pulses, juices, soups, sour juicy fruits etc. Winter Season Fat loaded food, salts, mutton, fish, Fermented food/drinks. Milk, milk products. Food loaded with Sugars, dry fruits etc.

20. Summer Season Plenty of fluids, beverages, freezed food, juices, lean meat, milk , , pulses, sugars, juicy fruits etc.

21. NUTRITIONAL COMPONENTS FOR REGULAR USE Shali – Rice Mudga – Green gram Saindha va – Rock Salt Amla – Emblica officinalis /Goose berry Dugdha – Milk Ghrita – Fat/Ghee Madhu – Honey Jangla mamsa – Lean meat

22. NOT FOR REGULAR USE Dahi – Curd Masha – Black gram Matsya – Fish meat Paneer – Cottage Cheese etc. Besides that excess of Lavana – Table salt Pippali – Pepper powder Kshara – Food added with chemicals. Should also not be used for long time.

23. ADEQUATE NUTRITION OF BODY- FACTORS RESPONSIBLE Balanced food – Qualitatively / Quantititively and as per its -Varna / Presentation - Gandha / Flavour - Manoanukoolta / Choice Jatharagni kriya samyata (which cause normal digestion)

24. Adequate Poshak rasa Patent Srotas Normal Agni

25. HARMFUL NUTRITIONAL COMBINATION Based on incompatibility of Guna /Properties Milk & Fish, Milk & Sours Samskara /Processing Pegion in Mustard Oil Desha/Geography Fat free food in Desserts Kala/Seasonal Bitters & Warm foods in Summer Matra /Quantitative Ghee & Honey mixed in equal quantities Similarly concomitant use of Milk with Garlic or Reddish, Meat with Honey, Milk, Sugars is also described to be Harmful.

26. NUTRITIONAL CONSIDERATIONS IN ETIOGENESIS OF DISEASE Indulgence in specific diets has been considered as important factor in genesis of diseases like – Prameha (Diabetes Mellitus) Vat- rakta (Gouty Arthritis) Rakta-pitta (Bleeding Disorders) Kushtha (Skin Disorders) Medo-roga ( Dyslipidemia /Obesity) Ahitahaara is described as “ Vyadhi-nimittaya ”

27. IN THERAPEUTICS Nutritional considerations are important component of disease management. Principally they are expressed in – Pathya – What should be eaten Apathya – What should be avoided Sansarjan-krama (Dietetic regimen after Cleansing) is integral to Shodhan -karma (Detoxification) and after Rog-mukti (Disease cure)

28. SPECIFIC NUTRITIONS FOR A SPECIFIC NUTRITIONAL BENEFIT e.g. For LACTATION Rice, Sugars, Satavari SPERMATOGENASIS Green gram, Black gram CONSTIPATION Black gram, Greens WEIGHT GAIN Meat soups

29. Deficiency correction: Deficiency of few minerals in a large section of society is another nutritional challenge these days. Iron deficiency related anemia and calcium deficiency related osteomalacia /osteoporosis is another problem. Ayurveda can provide a very natural replacement of these minerals. 1. Iron: For iron deficiency the traditionally used “ Loha and Mandoor ” preparations can provide effective replacement of iron in body 2. Calcium; Similarly natural organic calcium and phosphorous found in ayurvedic preparations like “ Shanka , Kapardika and Praval Bhasams ” can be used to fight calcium deficiencies effectively. 3. Trace elements:- Deficiency of other trace elements like copper, zinc, etc in body can also be compensated by use of natural ayurvedic preparations.

30. Final word Ayurveda believes that nutrition is very foundation of life Ideal nutrition is derived from food which is qualitatively and quantitatively balanced. Besides content and calorie value; nutritional requirements vary as per age, sex, state of body, season, occupation, geography etc. Food should have “ Sarvarasa ” for ideal nutrition as “ Ekarasa ” shall not lead ideal nutrition. Besides food contents; Samagni , Patient Srotas and Regular excretion of Mala are factors determining ideal nutritional state of individual.

31. THANK YOU