Posted by : Shoumik Das Monday, 18 February 2013


Contents

Section I: Fundamental principles of dietetics
  • 1. Food itself is Brahma (annam Brahma)
    • 1.1 Lord Vishnu - the deity of food
    • 1.2 Importance of food as a vehicle for the subtle body (linga deha)
    • 1.3 Food provides the structural components and energy
    • 1.4 The body is derived from food
    • 1.5 Definition of food
    • 1.6 Properties of food
    • 1.7 Importance of a beneficial diet

  • 2. Constituents and classification of food
    • 2.1 What is the composition of the human body ?
    • 2.2 What are the functions of these basic elements ?
    • 2.3 How are these basic elements available ?
    • 2.4 What are the basic elements and the biological elements of the human body according to Ayurveda ?
    • 2.5 How are the constituents of food classified ?
    • 2.6 How is food available in Nature
    • 2.7 What are the basic constituents of the human body ?
    • 2.8 What are the differences in the nutritive value of vegetarian and non-vegetarian food ?
    • 2.9 Best food items from various categories
    • 2.10 Important functions and effect of various food items commonly used in our diet

  • 3. Food processing
    • 3.1 What are the various methods of processing food ?
    • 3.2 What is the effect of cooking on the nutritive value of food ?
    • 3.3 How can one preserve food ?

  • 4. Meals
    • 4.1 Kitchen
    • 4.2 Dining room
    • 4.3 Place for eating
    • 4.4 Vastushastra and the arrangement in the kitchen
    • 4.5 Utensils used for serving food
    • 4.6 Arrangement of food items in a plate
    • 4.7 When should a person dine ?
    • 4.8 Before meals
    • 4.9 Is it advisable to take an appetiser before meals ?
    • 4.10 Is it advisable to have an alcoholic drink as an appetiser before meals
    • 4.11 Selection of food
    • 4.12 How should one serve the courses of food ?
    • 4.13 When should one drink water during a meal ?
    • 4.14 Qualities of food and its effect on the body
    • 4.15 Eating slowly or eating fast
    • 4.16 Avoid the following types of food items
    • 4.17 Dinner
    • 4.18 Quantity of food
    • 4.19 Anupana
    • 4.20 Should one eat meals in solitude or in the company of family or friends ?

  • 5. Diet and the mind
    • 5.1 Concept of food according to the Vedas
    • 5.2 Diet of the sense organs, mind and intellect
    • 5.3 Factors affecting the purity of food
    • 5.4 Activation of the Sun channel (Surya nadi) after meals
    • 5.5 Diet and the mind
    • 5.6 Classification of diet in relation with the mind
    • 5.7 Examples of sattvik, rajasik and tamasik food items
    • 5.8 Effect of the state of mind on digestion
    • 5.9 Non-vegetarian diet
    • 5.10 Respect for food
    • 5.11 Diet with sanskars
    • 5.12 Effect of an evil eye being cast by animals and people on the food served as a meal

  • 6. Qualities of food
    • 6.1 The twenty biological qualities of food
    • 6.2 What is the scientific meaning of the words ‘hot’ and ‘cold’ with respect to food items and medicines ?
    • 6.3 Hot and cold food items
    • 6.4 Who should eat hot food items and who should avoid them ?
    • 6.5 Who should eat cold food items and who should avoid them ?
    • 6.6 Heavy and light food items
    • 6.7 Heavy food items
    • 6.8 Light food items
    • 6.9 What is meant by oily and dry food items ?
    • 6.10 Oily food items
    • 6.11 Dry food items
    • 6.12 Who should eat dry food items and who should avoid them ?

  • 7. Taste
    • 7.1 Six tastes
    • 7.2 functions of sweet taste
    • 7.3 Side-effects of eating sweet food items in excess
    • 7.4 Functions of sour taste
    • 7.5 Side-effects of eating sour food items in excess
    • 7.6 Functions of salty taste
    • 7.7 Side-effects of excessive salt intake
    • 7.8 Functions of pungent taste
    • 7.9 Side-effects of eating pungent food items in excess
    • 7.10 Functions of bitter tast
    • 7.11 Side-effects of consuming bitter food items in excess
    • 7.12 Functions of astringent taste
    • 7.11 Side-effects of excessive intake of food with an astringent tast

  • 8. Constitution (prakruti) and the diet
    • 8.1 Vata, pitta, kapha and balanced constitution (sama prakruti)
    • 8.2 Taste of food items and the humours (doshas)
    • 8.3 Beneficial and harmful diet and activity for vata constitution and vataja (vata induced) diseases
    • 8.4 Tonics for vata constitution and vataja (vata induced) diseases
    • 8.5 Beneficial and harmful diet and activity for pitta constitution and pittaja (pitta induced) diseases
    • 8.6 Tonics for pitta constitution and pittaja (pitta induced) diseases
    • 8.7 Beneficial and harmful diet and activity for kapha constitution and kaphaja (pitta induced) diseases
    • 8.8 Tonics for kapha constitution and kaphaja (kapha induced) diseases

  • 9. Season and the diet
    • 9.1 Seasons in North and South India
    • 9.2 Effect of seasons on man
    • 9.3 Seasons and the three humours (doshas)
    • 9.4 Seasons and vata
    • 9.5 Seasons and pitta
    • 9.6 Seasons and kapha
    • 9.7 Modification of diet in different seasons
    • 9.8 Spring season (vasant rhutu)
    • 9.9 Summer season (grishma rhutu)
    • 9.10 Pre-monsoon season (pravrut rhutu)
    • 9.11 Monsoon season (varsha rhutu)
    • 9.12 Autumn season (sharad rhutu)
    • 9.13 Early winter season (hemant rhutu)
    • 9.14 Late winter season (shishir rhutu)
    • 9.15 Diet and activity in different seasons
    • 9.16 Panchakarma treatment
    • 9.17 Exercise
    • 9.18 Afternoon nap

  • 10. Digestion
    • 10.1 Digestion of food
    • 10.2 Digestion in the stomach and the intestines
    • 10.3 Digestive power
    • 10.4 Factors affecting the digestive power
    • 10.5 What is the effect of diet on the qualities of the mind ?
    • 10.6 Guidelines to maintain the digestive organs healthy

  • 11. Dietetic incompatibility (viruddha anna)
    • 11.1 Incompatibility of food items with one another
    • 11.2 Incompatibility due to various conditioning factors
      • Nisargattaha viruddha (naturally incompatible)
      • Desh viruddha (regionwise incompatibility)
      • Kala viruddha (timewise incompatibility)
      • Agni viruddha (digestion power incompatibility)
      • Koshtha viruddha (digestive capacity incompatibility)
      • Parimana viruddha (fixed proportion of two food items)
      • Satmaya viruddha (habituation incompatibility)
      • Dosha viruddha (constitution incompatibility)
      • Increase in the same humour (dosha) caused by two or more food items
      • Sanskar viruddha (mode of preparation)
      • Incompatibility between a food item and the cooking utensil
      • Virya viruddha (combination of food items with opposing action)
      • Avastha viruddha (mental state of an individual
      • Krama viruddha (prescribed course
      • Paka viruddha (degree of cooking)
      • Sampat viruddha (quality of food)
      • Sanyoga viruddha (way of combination of food items)
      • Vidhi viruddha (breaking of dietetic rules)
      • Parikar viruddha (order of food)
      • Mana viruddha (against one’s liking)
    • 11.3 Diseases resulting from dietetic incompatibilities
    • 11.4 Treatment

  • 12. Place and food
    • 12.1 Effect of place on the quality and digestibility of food
      • Place where the food is grown
      • Place where a person has spent his childhood
      • Place where the food is eaten
    • 12.2 Time (kal)
      • Effect of time on food
      • Natural time for eating food
      • Time of the day for eating food
      • Season and food
      • Stage of a disease and food
      • Effects of food eaten at an inappropriate time
      • Upayukta

  • 13. Tolerance and intolerance (satmya and asatmya)
    • 13.1 Tolerance (satmya)
      • Pravara satmya (good tolerance
      • Avara satmya (poor tolerance
      • Madhyama satmya (moderate tolerance)
      • Oakasatmya (tolerance after constant use)
      • Jatisatmya (tolerance in a species)
      • Deshasatmya (tolerance according to the place or region)
      • Rhutusatmya (tolerance according to the season)
      • Prakrutisatmya (tolerance according to the constitution)
      • Vayasatmya (tolerance according to the age)
      • Vyadhisatmya (tolerance in a disease)
    • 13.2 Intolerance (asatmya)
Section II: Dietary Components and Their Functions
  • 14. Calories
    • 14.1 How does food supply energy ?
    • 14.2 What is a calorie in the context of food ? How does food supply energy to sustain all the body activities ?
    • 14.3 How many calories are supplied by common food items ?
    • 14.4 Which factors affect one’s food requirements ?
    • 14.5 How many calories and proteins do children and adults normally require?
    • 14.6 How does one’s activity affect the caloric and protein requirements of one’s body ?
    • 14.7 What are the manifestations of deficiency in calories ?
    • 14.8 What are the manifestations of taking food, i.e. calories in excess ?
    • 14.9 How is it that some people eat a lot and yet are thin whereas others may eat very little and yet gain weight ?
    • 14.10 What is the percentage of fat in the human body ?

  • 15. Proteins
    • 15.1 What are proteins ?
    • 15.2 What are the functions of proteins ?
    • 15.3 Why do children require more proteins?
    • 15.4 What are the sources of proteins ?
    • 15.5 Why are animal proteins rated as first class proteins and vegetable proteins as second class proteins ?
    • 15.6 Can vegetable proteins replace animal proteins ?
    • 15.7 What are the symptoms of protein deficiency ?
    • 15.8 Is it risky to consume proteins in excess ?

  • 16. Fats
    • 16.1 Components of fats
    • 16.2 Circulating lipoproteins
    • 16.3 What are the functions of fat ?
    • 16.4 What are the dietary sources of fat ?
    • 16.5 What are the differences between fat from animal source and that from vegetable source ?
    • 16.6 What are essential fatty acids ?
    • 16.7 What are the symptoms of fat deficiency ?
    • 16.8 What are the symptoms of excessive intake of fat ?

  • 17. Carbohydrates
    • 17.1 What are carbohydrates ?
    • 17.2 What are the sources of carbohydrates ?
    • 17.3 What are the functions of carbohydrates ?
    • 17.4 Types of carbohydrates
    • 17.5 What are the symptoms of deficiency of carbohydrates ?
    • 17.6 What are the symptoms of consuming carbohydrates in excess ?

  • 18. Minerals
    • 18.1 What are the functions of minerals in general ?
    • 18.2 Iron
      • What are the dietary sources of iron ?
      • What are the functions of iron in our body ?
      • How can one recognise iron deficiency ?
      • What are the daily requirements of iron and calcium in children and adults ?
    • 18.3 Calcium
      • What are the functions of calcium in the body ?
      • What are the sources of calcium in our diet ?
      • What are the symptoms of calcium deficiency ?
    • 18.4 What are the sources and functions of other minerals in the body ?
    • 18.5 Harmful effects of some minerals when absorbed into the body in excess
    • 18.6 Salt (lavan)
      • Saindhav
      • Sauvarchala (sanchala or padelona)
      • Bidalavan (bida salt)
      • Samudra lavan [common salt (salt from the sea)]
      • Oudbhida salt
      • Krushna lavan (black salt)
      • Romak
    • 18.7 Caustic salts (ksharas)
      • Yavakshara
      • Svarjikakshara or sajjikshara
      • Tankanakshara (borax)

  • 19. Vitamins
    • 19.1 What are vitamins ?
    • 19.2 What are the daily requirements of various vitamins ?
    • 19.3 Can vitamins be stored in the body ?
    • 19.4 Vitamin A
    • 19.5 B-Complex
    • 19.6 Vitamin C
    • 19.7 Vitamin D
    • 19.8 Vitamin E
    • 19.9 Vitamin K

  • 20. Water
    • 20.1 What are the functions of water ?
    • 20.2 How much water should one drink daily ?
    • 20.3 When should one drink water ?
    • 20.4 Rain water (divya jal)
    • 20.5 Properties of water according to the soil
    • 20.6 Sources of water
    • 20.7 Water during the day and night
    • 20.8 Testing water
    • 20.9 Purification of water
    • 20.10 Boiling of water
    • 20.11 Who should drink water which is cooled after boiling ?
    • 20.12 What are the indications to drink less water ?
    • 20.13 What are the symptoms of drinking excessive water ?
    • 20.14 What are the symptoms of deficiency of water in the body ?
    • 20.15 What are the indications to drink warm water ?
    • 20.16 What are the indications to drink cold water ?

  • 21. Balanced diet
    • 21.1 What is good nutrition ?
    • 21.2 How much food should one eat ?
    • 21.3 Food exchanges
    • 21.4 Principles for calculating calories in the diet
    • 21.5 Principles for selection of diet
    • 21.6 Outline of food exchanges
    • 21.7 What are the differences in the nutritive value of vegetarian and non-vegetarian food ?
    • 21.8 Is it possible for poor families to have a well balanced and nutritious diet ? 

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Dear Brethren, The most important thing is to enjoy your life - to be happy - it's all that matters. Life isn't about finding yourself. Life is about creating yourself. Life is a dream for the wise, a game for the fool, a comedy for the rich, a tragedy for the poor. Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment. Throughout the life people will make you mad, disrespect you and treat you bad. Let God deal with the things they do, cause hate in your heart will consume you too. Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time. Always do your best. What you plant now, you will harvest later. Either I will find a way, or I will make one. Life is really simple, but we insist on making it complicated. DREAM BIG, Work HARD...!

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