nutrition & ayurveda part 1 (classification of food/aahara)
DESCRIPTION
Explains the importance of food/Aahara, & states the bases of classification.TRANSCRIPT
Nutrition & Health
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Dr Nikhila B. H.
Nutrition –
• - ‘science of food & its relationship to health’.
▫ Growth
▫ Development
▫ Maintenance
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Dr Nikhila B. H.
Definitions –
• Nutrient – food factor – specific dietary constituent.
• Dietetics – practical application of principles of nutrition.
▫ Planning of meals for – Healthy & Sick.
• Good Nutrition – ‘A Nutrition that enables us to grow well & enjoy good health.’
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Community aspect –
• Dietary constituents
• Nutritional requirements
• Assessment of nutritional status
• Nutritional problems
• Nutritional programs
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History -
Period Event
Early 19th century
- protein, carbohydrate, & fats discovered. - Vitamins.
Till 1950 - All nutrients presently known were discovered. - Nutrition gained recognition as scientific
discipline; related with physiology & biochemistry.
Resent years - Practical application. - Identifying nutritional diseases. - Developing technology to control PEM, etc,
At present - Extension of science of nutrition to other fields such as agriculture, animal husbandry, economics & sociology.
- Green revolution & white revolution.
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Dr Nikhila B. H.
Evolution of Science of Nutrition in India
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Period Remarks on changes Literature
3000 BC - 1000 BC
Importance of food Nutrition Discipline and Conduct Nutrition dynamics Vs Pharmacodynamics
Vedic texts
3000 BC - 1000 BC
Signifies the universal dietetic regimen in ancient civilized society
Upanisadas
1500 BC - 500 AD
Organized as well developed science Dedicated Chapters Nutrition Vs Dietetics Nutraceutics Nutrition dynamics Vs Pharmacodynamics
Ayurvedic Texts •Charaka Samhita •Sushrut Samhita •Astanga Samgraha
500 AD- 1900 AD
Separate texts on Nutrition Prophylactic Nutritional interventions Clinical Nutrition Expansion of Use
16 major Nighantus (like Dhanvantari Bhavprakasha, Raja upto Shaligram)
HISTORICAL PERSPECTIVE
The problem?
• The poorer section still continues to suffer.
• Hence Nutrition became ‘Social problem’.
• This led to international attention.
• leading to activities like FAO, WHO, UNICEF, etc..
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Dr Nikhila B. H.
The relation -
• Nutrition got associated with – ▫ Infection ▫ Immunity ▫ Fertility ▫ MCH, etc,.
• Recently – • Relation of dietary factors with pathogens of non –
communicable diseases. • Nutrition linked itself with epidemiology. • It is also considered as a corner stone of
socioeconomic development.
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Dr Nikhila B. H.
The solution -
• A broad inter-sectorial & integrated approach is needed.
• In the global campaign of ‘Health for All’, promotion of proper nutrition is one of the eight elements of ‘Primary Health Care’.
• National dietary goals.
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Dietetics in Ayurveda
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आहार -
• निरुक्ति – अङ् + हृ + घञ ्
• पर्यर् – भक्षणं, अशि,ं भॊजिं, हव्रॆ्,
To eat, to consume, etc.
• definition – आह्रिर्ि ॆइनि आहारः I
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Importance of Aahara
•
•
▫ ◦ - Su. Su. 46/3
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•
◦ - Su. Chi. 24/68
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• Which food?
• Proof -
• Condition -
• Adverse effect - – ◦ Ch. Su. 27/3
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Benefit –
•
◦ Ch. Su. 27/349-350
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•
◦ Ch. Su. 25
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Classification
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• Animal origin • Vegetable origin
By Origin
• Proteins • Fats • Carbohydrates • Vitamins • Minerals
By Chemical composition
• Body – building foods • Energy – giving foods • Protective foods
By Predominant
factor
• 10 categories By Nutritive
value
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Dr Nikhila B. H.
• Cereals & millets
• Pulses (legumes)
• Vegetables • Nuts & oil seeds • Fruits
• Animal foods • Fats & Oils • Sugar & Jiggery • Condiments &
Spices • Miscellaneous
foods
Classification By Nutritive Value
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Types of Aahara
Acc. To Ayurveda Sl. No Category Types
1 एक विध due to ‘आहारत्ि’
2 क्व्िविध - १) स्थािर, २) जगंम
- १) ह्रहि, २) अह्रहि - (उिकय )
3 चिुवियध १) पाि, २) अशि, ३) भक्ष्र्, ४) लॆह्र्.
4 षड्विध 6 according to षड् रसs
5 विषंनि विध 20 according to गुणs.
6 अपररसंख्र्ॆर् विकल्प भॆिॆि (द्रव्र्, संर्ॊग, करण, )
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4-FORMS i. Asita (eatable) ii. Lidha
(lickables) iii. Pita
(beverages) iv. Khadita
(masticables) -Charaka
samhita
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FORMS OF DIET
6- FORMS i. Cusya (chewables) as
sugarcane, pomegranate and oranges
ii. Peya (drinkables) as mild and other beverages
iii. Lehya (lickables) as Honey iv. Bhojya (partially masticables)
as rice etc. v. Bhaksya as Ladukam (sweet) vi. Carvya (masticables) as dried
fram (Canaka) as other fruits
-Bhavaprakasa
Aahara Vargas according To
different authors -
Authors Chapters No. of Vargas
चरक अन्िपाि विधध अध्र्ार् 12 िगय सुश्रूि अन्िपाि विधध अध्र्ार् द्रि – 10
अन्ि – 13
िाग्भट (Ast Hrd) द्रिद्रव्र् विझािीर् िगय – 5
अन्िस्िरूप विझािीर् िगय – 7
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Vargas according to
Charaka Samhita
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चरकॊति िगय Sl N0 Varga Examples
1 शूक धान्र् शालल, र्ि, गॊधुम…
2 शमी धान्र् मुद्ग, माष, कुलथ्थ,…
3 मांस प्रसह, भुलमशर्, आिुप,…
4 शाक िास्िुक, उपॊह्रिका,…
5 फल मकृ्व्िका, परुषक, िाररकॆल,…
6 हररि आद्रयक,….
7 मद्र् आसि, अररष्ट,…
8 जल ह्रिव्र्, भौम,…
9 गॊरस िगु्ध, िधध, घॄि,…
10 इक्ष ु इक्ष ुरस, गुड, शकय रा,…
11 कृिान्ि मण्ड, परॆ्ा, सतिु,…
12 आहार र्ॊधग िैल, लिण, ह्रहगुं,…
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सुशु्रिॊति िगय Sl. No. द्रव अन्न
1 जलिगय शकूधान्र्िगय 2 क्षक्षरिगय कुधान्र् िगय 3 िधधिगय िैिलिगय 4 िक्रिगय मांसिगय 5 घिृिगय फलिगय 6 िैलिगय शाकिगय 7 मधुिगय पुष्पिगय 8 मूत्रिगय कन्ििगय 9 इक्षुिगय लिणिगय 10 qɱ िगय क्षारिगय 11 - धािुिगय 12 - रत्ििगय 13 - कृिान्ििगय
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Why the ‘difference’?
• Shaili bheba
• Charaka gave importance mainly to ‘Aahara Dravyas’ where as Sushruta included other ‘oudbhida, jangama, & parthiva dravyas’, as medicinal properties of these category of dravyas had become popular at his time.
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िाग्भटॊति िगय (Ast. Hrd)
Sl. No. द्रवद्रव्य ववझानीय अन्नस्वरूप ववझानीय
1 िॊर्िगय शकू धान्र् िगय 2 क्षक्षरिगय (cha.) लशम्बी धान्र् िगय 3 इक्षुिगय कॄिान्ि िगय 4 िैलिगय (su.) मांस िगय 5 मद्र्िगय शाक िगय 6 - फल िगय 7 - औषध िगय
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