Certificate Course of Ayurveda food technology

By

Kaatsu highly advanced medical technology training centre

(private limited)

KAatsu international for

Certificate studies

Teachers’ Guide line One

( Lecture )

kiu

Faculty of health sciences

Department of ayurveda

www.kiu.lk

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1. Priciples of Ayurveda Food Technology
o Definition of food technology
o History of food patterns
o Explanation of Panchabootha
o Explanation of sad rasa
o Explanation of Balanced diet modern verses Ayurveda
o Explanation e of of Advantage of natural diet

2. Fundamental of food absorption

o Definition of food absorption
o Thri dosha concept
o Saptha dhathu concept
o Kedari thulya nyaya and modern explanation
o Kale kapotha nyaya and modern explanation
o Kheera dadi nyaya an modern explanation

3. Food Classification
o Comparison of modern and Ayurveda aspects of purification
o Meat classification
o Fruit classification
o Vegetable classification
o Salt classification
o Grains classifications

4. Food in taking methodology

o Definition food intaking method
o Kadya
o Bodya
o Lehya
o Choosya
o Benefits of food intaking

5. Food Dynamics
o Definition of food dynamics
o Veerya concepts
o Definitin of prabawa
o Ojas concept
o Shrothas dusti

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6. Food Kinetics
o Deffinition of food kinetics
o Jataragni
o Dhathawagni
o Panchaboothagni
o Mala formation
o Poshaka formation

7. Food preparation medias

o Definition of food preparation media
o Food preparation event management
o Water types as media
o Milk types as media
o Oil types as media
o Advantage of gee

8. Ayurveda Aspect of drinking water

o Types of water recourses
o Water quality improving methods
o Traditional water purification
o Water safety
o Foods association with water
o Bad effects of jala athimathra

9. Ahara Akalana
o Definition of Food additives
o Artificial additive
o Traditional Food additives
o Advantage of natural additive
o Added values of Akalana types
o Gee preparation as akalana

10. Ahara Dravya guna

o Definition of ontology
o Definition of Ahara dravya
o Concept of ahara rasaa
o Concept of ahara guna
o Concept of ahara karma
o Ahara categorization

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11. Daily and seasonal traits in Food
o Ahara sadwrutha
o Daily routine
o Daily meal scheduling
o Definition of seasonal traits
o Seasonal foods
o Concept of Sathmya

12. Food conservation

o Introduction
o Drying methods
o Increasing external concentration
o Coating methods
o Comparison of modern and traditional methods
o Traditional conservated food items

13. Food Addiction

o Definition of food addiction
o Food always causing addiction
o Ethics to avoid addiction
o Addictable foods
o Addictable food habits
o Preventive methods of foods

14. Food toxicology

o Introduction
o Adyasana
o Anasana
o wirudda ahara
o Ama
o Visa guna

15. Beauty enhancing food

o Definition
o Anti aging foods
o Vajjekarana foods
o Kanthikaraka foods
o Saumyakaraka foods
o Varnakaraka foods

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16. Health challenging foods
o How food challenge health
o Food list for obesity
o Food list for Arthritis
o Foods list for diabetics
o Food list for kushta
o Food list for Amla pitha

17. Life style dietary patterns

o Fast foods
o Short eats
o Microwave foods
o Frozen foods
o Precooked foods
o Viharana verses dietary patterns
18. Life spam dietary patterns
o Introduction
o Childhood foods
o Adolescence foods
o Elderly foods
o Pregnancy and lactation
o Ahara mathra

19. Food indications

o Introductions
o Pathya foods for obesity
o Pathya foods for arthritis
o Pathya ahara for diabetics
o Pathya ahara for Amla piththa
o Pathya ahara for kushta

20. Food contra indications

o Introductions
o Apathya foods for obesity
o Apathya foods for arthritis
o Apathya ahara for diabetics
o Apathya ahara for Amla piththa
o Apathya ahara for kushta

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21. Herbal alcohol
o Definition
o Sandana vidi
o Comparison Commercially prepared and herbal alcohols
o Madya pana vidi
o Dooma pana vidi
o Avadansha

22. Traditional cooking methods

o Introductions
o Food preparation techniques
o Cooking equipments
o Cooking materials
o Spectrum of foods

23. Emergency handling

o Introduction
o Identification of emergency
o Food poisoning
o Event management and first aids
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24. Food Prescriptions
o Prakruthy chart
o Vikruthy chart
o Agni and ama status
o Food listing methodology
o Designing menus
o Food prescriptions