AYURVEDIC NUTRITION

Dr. Suneet Roy*, Dr. Avadhesh Kumar, Dr. Jitendra Kumar and Dr. Prakash Raj

ABSTRACT

Nutrition is very important in Ayurvedic living. Ayurveda emphasizes "Ahara" (diet) and "Drava" (liquid) as means to a healthy life, health, and wellness. Food that is nutritious and healthy nourishes the mind, body, and spirit. Ayurveda says that, while each person's digestive capacity varies, the quality and the right quantity of food are required for a healthy life. Food, when consumed in sufficient quantities, offers strength, vitality, a healthy complexion, and promotes tissue health. It is difficult to understand Ayurvedic nutrition from the western point of view where quantity is determined by serving size and portion size or caloric intake. In contrast to western nutritional theory and the US diet guide, Ayurveda teaches that a diet can be vegetarian (plant-based) or non-vegetarian (animal-based), and that portion size should be personalized for each individual according to their needs, body foundation (dosha), and agnibal (digestive power). Ayurveda emphasizes that a diet must be properly selected and wisely formulated, not only based on a person's physical conditions, but also taking into account the body type (pita, kapha, or vata) and should complement seasonal and daily changes, as well as other natural factors that surround an individual. According to Ayurveda, eating wholesome food promotes health, but consuming unwholesome food produces disease. Food is classified according to its action on the individual and is determined by its unique properties, which include ras (taste), virya (active component or potency), vipak (post-digestive effect), and prabhav (pharmacological effect).

Keywords: ayurveda dietetics, balanced diet, nutrition, etc.