Ayurvedic Dietitics - Associate Degree - 1000 Hrs
|
Subject |
Theory |
Practical |
Total |
|
Basic principles
of ayurveda |
50 |
- |
50 |
|
Philosophy of ayurveda |
40 |
- |
40 |
|
Introduction of rachana
and kriya sharira |
60 |
30 |
90 |
Svasthavritta and yoga
|
60 |
20 |
80 |
|
Concept of ahara
and its importance |
40 |
- |
40 |
|
Ayushyakara and urjaskara
ahara |
20 |
- |
20 |
|
Importance of ahara
in health and disorders |
40 |
- |
40 |
|
Aahara dravya, their
properties and classification |
40 |
- |
40 |
|
Hita
avam ahita ahara based
on doshika prakriti |
30 |
20 |
50 |
|
Ahara avam jatharagni |
30 |
- |
30 |
|
Ritucharya avam
ahara |
20 |
5 |
25 |
|
Dinacharya avam
ahara |
20 |
5 |
25 |
|
Best food articles
and their action |
5 |
5 |
10 |
|
Use of shadrasa
in ahara for health |
5 |
5 |
10 |
|
Types of food and
drinks |
10 |
5 |
15 |
|
Cereals and pulses
and their properties |
10 |
5 |
15 |
|
Vegetables, fruit
and salads and their properties |
20 |
5 |
25 |
|
Fermented liquors |
10 |
5 |
15 |
|
Types of water and
their importance in ahara |
5 |
5 |
10 |
|
Milk and milk
products in health and disease |
5 |
- |
5 |
|
Sneha varga (edible fats
and oils) |
10 |
5 |
15 |
|
Meat, fish and poultry |
10 |
5 |
15 |
|
Types of honey and
medicinal uses |
5 |
- |
5 |
|
Kritanna varga (Various
dietary forms) |
10 |
20 |
30 |
|
Adjuvants of food |
5 |
5 |
10 |
|
Anupana in accordance
with vata, pitta and kapha doshas |
10 |
- |
10 |
|
Viruddha ahara |
10 |
- |
10 |
|
Satmya and asatmya
ahara |
10 |
|
10 |
|
Pathya and apathya
ahara in various disorders – jvara, atisara, kamala, pandu,
raktapitta, unmada, apasmara, prameha, madhumeha etc. |
15 |
25 |
40 |
|
Importance of ahara
in yogic practices |
10 |
10 |
20 |
|
Total
- Distant Learning/Online Hours |
800 |
|
|
|
Supervised
training - Classroom Hours |
200 |
|
|
