Description
Course Content:
Ayurveda incorporates Samyaka Aahara (balanced and compatible food intake) as a part of health management. Ayurvedic Aahara Kalpana (Nutritional Theories) is the core topic of this course. The modules are designed to enable students to understand the role of Aahara in wellness in day-to-day life. Students will learn about Poshana (Nutrition and growth) and Sharir-Kriya(metabolism) from Ayurvedic perspective. The course will offer an overview of understanding of Sthula Pachana (basic digestion) and Sukshma Pachana/Dhatu Poshana (tissue nourishment). It will offer understanding of multiple external components related to Nutrition apart from the food itself. It will give students vision about importance of understanding the correct approach to personalized nutrition. The course will also highlight importance of involvement of the systems like Indriya (sense organs) and Manas(psychological) health. The course will enable students to identify the gaps in modern dietetics. This course will provide diverse assessments of food and cuisine in relation with geography and culture. Many unique theories like Virudhhahara (Incompatible food combinations), Aahara Vidhi Vidhana (8 factors pertaining to food intake), Samskara (Food processing) etc. will be introduced with intension of their practical uses in modern time. The course will include needful discussion on myths and facts of ‘diet and diet trends. Pathya Aahara (restorative diet) and few other specialized diet theories will be taught as an interesting practical assignment. The holistic approach towards eating will be the takeaway learnings from this course.
Course Learning Objectives:
In this course students will be able to:
- Nurture personal and community wellness through Ayurvedic nutrition.
- Identify the Nutritional gaps in specific community groups.
- Educate the community about current unwholesome food practices and Ayurvedic alternatives.
- Assess the relationship between food habits and health conditions.
- Distinguish between Ayurvedic food properties and conventional nutritional profile of food.
- Offer sustainable solutions to improve food choices and habits
- Expand awareness and interest in progressive study of Clinical Ayurvedic nutrition
Class Structure
There will be a minimum of 1.5 contact hours with one or more faculty every week for 10 weeks as basic mandatory semester for the course.
The class is structured in a way that promotes interactive teaching, reference readings, discussion and debate. Each class will be 1 hour teaching and 30minutes for interaction on the topic. During the course, students will complete regular interval assignments. The course will conclude with compulsory examination in MCQ format and submission of an essay. They need not be academic quality papers – but should be based on students’ self-reflection on what they have learnt and assimilated so far, and what has touched and inspired them deeply.
Required / Elective: Elective
Area of Study: Text & Traditions
Prerequisites: Admission into a Program of Study
Faculty / Instructor: Dr. Rupali Panse
Day: Thursday
Time: 09:00 pm EST – 10:30 pm EST
Start Time: October 13, 2022
End Date: December 22, 2022
Quarter Offered: Fall 2022
