The Learning outcomes of the Course are:

• Awareness of traditional food cultures of India·
• Evaluate changing food patterns and lifestyle over the years
• Understand Indian Knowledge Systems (IKS) and key Vedic principles with respect to Food and Nutrition
• Apply basic tenets of traditional diets for health and disease
• Prepare selected healthy recipes based on Ayurvedic principles

UNIT- I Introduction to Ayurvedic Nutrition (4 Weeks)

• Ayurveda and Indian food cultures
• Nutrition and lifestyle transition over the years
• Regional Food Traditions of India

UNIT- II Basic principles of Food and Nutrition and Ayurveda (6 Weeks)

• Understanding rich sources of nutrients
• Concept of Doshas & assessment
• Ayurvedic Principles of food habits and factors determining quality of food (Ahara vidhi visheshaayatana)
• FSSAI regulations on Ayurvedic Aahar

UNIT- Ill Ayurvedic Diets (5 Weeks)

• Principles of Diet: Aharavidhi vidhan, Sattvic, Rajasi, Tamasic foods
• Incompatible food (Viruddha Ahara), Pathya; Apathya; Viprita Ahaar
• Lifestyle Management with Dincharya and Ritucharya
• Application of Ayurvedic diets to stress linked food behaviour

Pactical component (if any) - (15 Weeks)

• Visit your local market and classify the available food items according to Sattvic, Rajasi, Tamasic foods
• Conduct a survey of 10-15 households in your locality:
  • i. to study food behaviour and analyse them in light of Ayurvedic dietary principles of Sattvic, Rajasi, Tamasic
  • ii. to study the food consumption patterns and intake of incompatible food: Viruddha Ahara, Pathya; Apathya; Viprita Ahaar
  • iii To know about their adopted lifestyle Dincharya and Ritucharya
• Students are required to visit available e-resources of University of Delhi, Ministry of Ayush with regard to Ayurveda and Nutrition.
• If required, students can share their experiences in the form of a Project Report.
• The students may share their experiences in the form of audio-visual presentations of 15-30 minutes.
• Any other Practical/Practice as decided from time to time

• Rastogi S {2014) Ayurvedic Science of Food and Nutrition. ASIN: BOOHWMV094, Springer: ISBN-13:978-1461496274
• Rastogi S (2010) Building bridges between Ayurveda and modern science. Int J Ayurveda Res. 1(1):41-46.
• FSSAI regulations on Ayurveda Aahar Regulations 2022. Gazette of India CG-DL-E-07052022-235642. New Delhi, Friday, May 6, 2022/ Vaisakha 16, 1944.
• Frawley D (2012) Ayurvedic healing: A comprehensive guide. Lotus Press, India.
• https://iksindia.org/: Indian Knowledge Systems

• Charaka Samhita, Charaka (1998) In: Tripathi BN (ed) Sutra Stahan Maharashitiya Adhyay. Chaukhamba Orientelia, Varanasi.
• Kapoor Kapil & Singh AK Indian Knowledge Systems Volume - 1. Indian Institute ofvAdvanced Study Shimla. Published by DK Printworld (P) Ltd, N.Delhi. https://www.lkouniv.ac.in.