The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

An Appraisal on Ayurvedic Diet and Dietary Intake Considerations in View of Nutrition Science


Affiliations
1 Kriya Sharir, Institute of Medical Sciences, Banaras Hindu University, Varanasi-221005, India
     

   Subscribe/Renew Journal


Now-a-days non-communicable diseases and metabolic disorders have become the major concern of health care providers and researchers. The major causes of these health problems are change in lifestyle and food behavior. Ayurveda has given great consideration to diet, dietary methods along with daily and seasonal regimens and code of conduct in health and disease. Acharya Charaka has quoted that human body and disease both are the product of nutrition. The state of health depends on diet and dietetic, faulty intake of diet results in diseased state. The person who wants to be free from different diseases should eat Hitakar Aahar (suitable diet) in adequate amount on appropriate time as per the status of digestive fire. Ayurveda has given an extensive description about Diet and Dietetics under the preview of Ashtha Aahar Vidhi Visheshayatana (eight specific factors related to method of food cooking, processing, food combinations and it’s intake) and Dwadasha Pravicharana (twelve rules related to method of intake of food), Viruddha Aahar (incompatible diet), Pathya (suitable), Apathya (unsuitable) diet.

All the ancient literatures related to different cultures including Ayurveda have focused on diet in maintenance of health and management of diseases. But the available dietetics literatures have not acknowledged the contribution of Ayurveda scholars. The dietetic concepts described in Ayurveda, may contribute a lot in maintenance of health and management of life style disorder. The aim of writing this article is to highlight the hidden concept of the diet and dietetics to the researchers in the field of dietetics and medicine.

Keywords

Diet, Dietetic, Ashtha Aahar Vidhi Visheshayatana, Dwadasha Pravicharana.
User
Notifications

  • Sharma, P.V. Caraka Samhita of Agnivesha. In: Reprint ed. Varanasi: Chaukhambha Orientalia; 2008, 225.

  • Mosby. Definition of Dietetics by Mosby’s Medical dictionary. In: 9th ed. Elsevier; 2009. 1-3.

  • Roggi, C., Centrale, O., Cena, H., Roggi, C., Lucchin, L. and Turconi, G. Health nutrition practice in Italy. Nutr. Rev., 2010, 68(9), 556-563.

  • Sharma, P.V. Charak Samhita of Agnivesha. In: Reprint ed. Varanasi: Chaukhambha Orientalia; 2008, 166-167.

  • Sharma, P.V. Charaka Samhita of Agnivesha. In: Sutrasthana. Reprint ed. Varanasi: Chaukhambha Orientalia; 2008, 168-169.

  • Tewari P. Kasyapa Samhita. In: Khilasthanam. Reprint ed. Varanasi: Chaukhambha Visvabharati; 2013. 483.

  • Koleilat, M., Hwalla, N. Dietetic practice/ : The past, present and future. East Mediterr. Heal. J., 2004, 10(4).

  • Dietitian - Wikipedia. In 2017. 1-12. Available from: https://en.wikipedia.org/wiki/Dietitian.

  • Mishra, Y.C. A Text Book of Ayurvediya Physiology. In: 1st ed. New Delhi: Chaukhambha publication; 2008, 303.

  • Sharma, P.V. Charaka samhita of Agnivesha. In: Vimanasthanam. Reprint ed. Varanasi: Chaukhambha Orientalia; 2008, 305-309.

  • Murthy Srikantha, K.R. Susruta Samhita of Susruta. In: Uttarasthana. Reprint ed. Varanasi: Chaukhambha Orientalia; 2012, 429-430.

  • Sharma, P.V. Charak Samhita of Agnivesha. In: Vimanasthanam. Reprint ed. Varanasi: Chaukhambha Orientalia; 2008, 301.

  • Statements E. A review of the evidence to address targeted questions to inform the revision of the Australian Dietary Guidelines Evidence Statements.

  • Hotz, C., Gibson, R.S. Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. J. Nutr., 2007, 137(8), 1097-1100.

  • Sharma, P.V. Charak Samhita of Agnivesha. In: Sutrasthana. Reprint ed. Varanasi: Chaukhambha Orientalia; 2008, 32.

  • Draft, F. Nutrient Requirement and Recommended Dietary Allowances for Indians. 2009.

  • Rolfs, S.R., Pinna, K., Whitney, E. Understanding Normal and Clinical Nutrition. In: 8th ed. Yolanda Cossio; 2009. Appendix H.

  • Fardet, A., Rock, E., Bassama, J., Bohuon, P., Prabhasankar, P., Monteiro, C. Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases/ : the impact of food prcessing. Adv. Nutr., 2015, 6(4), 629-638.

  • Rauber, F., Campagnolo, P.D.B., Hoffman, D.J., Vitolo, M.R. Consumption of ultra-processed food products and its effects on children’ s lipid profiles/ : A longitudinal study. Nutr Metab Cardiovasc Dis [Internet]. Available from: http://dx.doi.org/10.1016/j.numecd.2014.08.001. 2014, 25, 116-22.

  • Hotz, C., Gibson, R.S. Assessment of home-based processing methods to reduce the phytate content and phytate/zinc molar ratio of white maize (Zea mays). J. Agric. Fd. Chem., 2001, 49(2), 692-698.

  • Gibson, R.S. The role of diet- and host-related factors in nutrient bioavailability and thus in nutrient-based dietary requirement estimates. Fd. Nutr. Bull., 2007, 28(1), 77-100.

  • Yeum, K.J., Russell, R.M. Carotenoid Bioavailability and Bioconversion. Annu Rev Nutr [Internet]. 2002;22(1):483-504. Available from: http://www.annualreviews.org/doi/10.1146/annurev.nutr.22.010402.102834

  • Sabnis M. Viruddha Ahara/ : A critical view. Ayu., 2012, 33(3).

  • Dwyer, J.T., Wiemer, K.L., Dary, O., Keen, C.L., King, J.C., Miller, K.B., et al. Fortification and Health/ : Challenges and Opportunities. Adv Nutr [Internet]. 2015;6:124-31. Available from: http://advances.nutrition.org/cgi/content/long/6/1/124

  • Adish, A.A., Esrey, S.A., Gyorkos, T.W., Jean-Baptiste, J., Rojhani, A. Effect of consumption of food cooked in iron pots on iron status and growth of young children: A randomised trial. Lancet, 1999, 353(9154), 712-716.

  • Stahl, T., Falk, S., Rohrbeck, A., Georgii, S., Herzog, C., Wiegand, A., et al. Migration of aluminum from food contact materials to food – a health risk for consumers/ ? Part II of III/ : migration of aluminum from drinking bottles and moka pots made of aluminum to beverages. Environ. Sci. Eur., 2017, 29(18), 1-7.

  • Woo, I., Rhee, I., Park H-D. Differential damage in bacterial cells by microwave radiation on the basis of cell wall structure. Appl. Environ. Microbiol., 2000, 66(5), 2243-2247.

  • Kobylin, J.P., Krygier, K., Karlovits, G., Szydlowska-Czerniak, A. Effect of specific oil surface area on the thermal stressing of rapeseed oil during heating in an electric frying pan. J. Am. Oil Chem. Soc., 2016, 93, 237-242.

  • Chak, M., Lam, L., Adams, J. Association between home food preparation skills and behaviour and consumption of ultra-processed foods/ : Cross-sectional analysis of the UK National Diet and nutrition survey ( 2008 – 2009 ). Int. J. Behav .Nutr .Phys. Act., 2017, 14.

  • Monteiro, C.A., Levy, R.B., Claro, R.M., Castro R. De and Cannon, G. A new classification of foods based on the extent and purpose of their processing. Cad. Saude. Publica., 2010, 26(11), 2039-2049.

  • Delhi N. Top ve cancer-causing foods you might be consuming everyday. 2017. 1-7.

  • Fjellstrom, C. Mealtime and meal patterns from a cultural perspective. Scand. J. Nutr., 2004, 48(4), 161-164.

  • Patrick, H., Nicklas, T.A. A Review of Family and social determinants of children’s eating patterns and diet quality. J .Am. Coll. Nutr., 2005, 24(2), 83-92.

  • Hare-bruun, H., Nielsen, B.M., Kristensen, P.L., Moller, N.C., Heitmann, B.L. Television viewing, food preferences and food habits among children/ : A prospective epidemiological study. BMC Public Health [Internet]. 2011;11(1):311. Available from: http://www.biomedcentral.com/1471-2458/11/311

  • Filipovic, J. The way America eats is killing us. Something has to change. Guard [Internet]. 2013; Available from: http://www.theguardian.com/commentisfree/2013/sep/26/american-diet-report-card-unhealty%5Cn http://cspinet.org/new/pdf/changing_american_diet_13.pdf

  • Sproesser, G., Kohlbrenner, V., Schupp, H., Renner, B. I eat healthier than you: Differences in healthy and unhealthy food choices for oneself and for others. Nutrients, 2015,7(6), 4638-4660.

  • Canella, D.S., Levy, R.B., Paula, A., Martins, B., Claro, M., Moubarac, J., et al. Ultra-processed food products and obesity in brazilian households (2008 – 2009). PLoS One, 2014, 9(3), 1-6.


Abstract Views: 374

PDF Views: 1




  • An Appraisal on Ayurvedic Diet and Dietary Intake Considerations in View of Nutrition Science

Abstract Views: 374  |  PDF Views: 1

Authors

Veena
Kriya Sharir, Institute of Medical Sciences, Banaras Hindu University, Varanasi-221005, India
Vandana Verma
Kriya Sharir, Institute of Medical Sciences, Banaras Hindu University, Varanasi-221005, India

Abstract


Now-a-days non-communicable diseases and metabolic disorders have become the major concern of health care providers and researchers. The major causes of these health problems are change in lifestyle and food behavior. Ayurveda has given great consideration to diet, dietary methods along with daily and seasonal regimens and code of conduct in health and disease. Acharya Charaka has quoted that human body and disease both are the product of nutrition. The state of health depends on diet and dietetic, faulty intake of diet results in diseased state. The person who wants to be free from different diseases should eat Hitakar Aahar (suitable diet) in adequate amount on appropriate time as per the status of digestive fire. Ayurveda has given an extensive description about Diet and Dietetics under the preview of Ashtha Aahar Vidhi Visheshayatana (eight specific factors related to method of food cooking, processing, food combinations and it’s intake) and Dwadasha Pravicharana (twelve rules related to method of intake of food), Viruddha Aahar (incompatible diet), Pathya (suitable), Apathya (unsuitable) diet.

All the ancient literatures related to different cultures including Ayurveda have focused on diet in maintenance of health and management of diseases. But the available dietetics literatures have not acknowledged the contribution of Ayurveda scholars. The dietetic concepts described in Ayurveda, may contribute a lot in maintenance of health and management of life style disorder. The aim of writing this article is to highlight the hidden concept of the diet and dietetics to the researchers in the field of dietetics and medicine.

Keywords


Diet, Dietetic, Ashtha Aahar Vidhi Visheshayatana, Dwadasha Pravicharana.

References