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| BOOK REVIEW |
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| Year : 2021 | Volume
: 6
| Issue : 2 | Page : 115-116 |
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Nutritional advocacy in Ayurveda: A pictorial guide
V Ashwathykutty, V Rakesh Narayanan
Central Council for Research in Ayurvedic Sciences (CCRAS), New Delhi, India
| Date of Submission | 21-Dec-2021 |
| Date of Acceptance | 23-Dec-2021 |
| Date of Web Publication | 19-Jan-2022 |
Correspondence Address:
Dr. V Ashwathykutty
Central Council for Research in Ayurvedic Sciences (CCRAS), Jawahar Lal Nehru Bhartiya Chikitsa Avum Homeopathy Anusandhan Bhavan, No. 61–65, Institutional Area, Opp. ‘D’ Block, Janakpuri, New Delhi 110058.
India
 Source of Support: None, Conflict of Interest: None
DOI: 10.4103/jdras.jdras_83_21
How to cite this article:
Ashwathykutty V, Rakesh Narayanan V. Nutritional advocacy in Ayurveda: A pictorial guide. J Drug Res Ayurvedic Sci 2021;6:115-6 |
This book is a pictorial guide about the nutritional advocacy in Ayurveda published by the National Institute of Indian Medical Heritage, Central Council for Research in Ayurvedic Sciences, Hyderabad, in 2021 focusing on the theme of sixth Ayurveda day Ayurveda for Poshan. This publication is intended to be a handy ready reference for the awareness of general public on Ayurveda-based nutritional principles (advocacy on nutrition). The book briefly illustrates the various principles of healthy eating as prescribed in Ayurveda classics and the nutritional benefits of the various commonly used food items.
The publication contains a brief introduction about food in vedic, medical, and other nonmedical Sanskrit literature, measure and time of meals for health, rationale of the concept wholesome food, code for diet and dining/dietetic rules, food and metabolism as well as theories of metabolism. The book also illustrates briefly the concept of relation between diet and mind, importance of prakriti (somatic constitution) as a guide to personalized diet, incompatible foods and processes, foods that are forbidden for prolonged use, Pathya (wholesome), and Apathya (unwholesome) foods. It briefly describes the concepts of Ayurveda such asAshta Ahara vidhivisheshayatana (eight basic factors to be considered while preparing and consuming the diet), and Dwadasha ashana pravichara (12 guidelines for intake of food). It also describes the classification of food mentioned in classical texts of Ayurveda such as Shukadhanya varga (group of cereals), Shamidhanya varga (group of pulces), Shakavarga (group of vegetables), Phalavarga (group of fruits), Dravavarga (group of liquid foods), and Kritannavarga (group of food preparations).
The book describes dietary and lifestyle measures to counteract dosha (regulatory functional factors of the body) vitiation during different seasons that are comprehensively described in Ayurveda. Another important aspect described is the nutritional regimen useful in the different stages of life as the nature, quality, quantity, type of food, and nutritional requirements in different stages of life. As the body changes from one stage to another, the quantity and type of food keep changing to suit the nutritional requirements. Hence, it is of utmost importance to understand those changes in the body before prescribing any diet plan.
The book also contains a brief account of dietary recommendations for pregnant, postnatal and lactating women, children, and checklist of nutritional interventions in children as well as nutritional approaches during different stages of life. Another vital facet of this publication is that it contains some of the wholesome dietary recommendations for select diseases such as Amavata (rheumatism due to Ama), Arshas (hemorrhoids), Bhagandara (fistula-in-ano), Hridroga (diseases of heart), Jvara (fever), Kshaya (consumption), Kushtha (various skin diseases), Pandu (anemia), Prameha (diabetes mellitus), Shopha (oedema), Shvasa (difficulty in breathing), Udara (diseases of abdomen), Vatarakta (rheumatism due to Rakta), and Vatavyadhi (disorders due to Vata).
The concept of Ahara (food) in Ayurveda not only deals with eating nutritious food but also deals with major factors of Ahara (food) such as taking suitable Anupana (coadministers), time, the manner, and the place in which it is taken. Ayurveda has given a great emphasis on diversified aspects of dietetics and nutrition such as quality of food, quantity of food, processing methods of food items, rationale of combination of food articles, emotional aspects, nature of the consumer, various geographical and environmental conditions those are pivotal in preservation and promotion of health as well as prevention of disease. The book nicely illustrates the nutritional importance of food in the prevention and treatment of diseases along with the prescribed medicines. It explains that good mental health is essential for a healthy person, which can be achieved through an appropriate selection of food and dietary schedule.
The nutritional value, properties (as described in Ayurveda), and therapeutic use of 52 single and dietary preparations including different Ayurveda food preparations such as thin gruel of rice, rice water, thick gruel of rice, and semisolid soup along with their color photographs and attractive design are the unique features of this pictorial guide. This nice handy book is recommended for the usage of those who are interested in Ayurveda and wish to follow the nutritional advocacy described in Ayurveda.
Financial support and sponsorship
Nil.
Conflicts of interest
There are no conflicts of interest.
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