SARVE SANTU NIRAMAYA
Ayush Ahara; Ayurveda Dietetics and Food Technology for Ayurveda
Vaidya Kashinath Samagandi
Department of Swasthavritta and Yoga,
National Institute of Ayurveda,
Deemed to be University (De-nova),
Ministry of Ayush, Govt of India,
Food is the prime source of survival on which each and every living being are relaying. Regulated way of food intake facilitates the growth of overall health (Sukha) and contrary to that give rise to various somatic, psychic and psychosomatic ailments ( Dukha). Calibrated way of food consumption not only refers to nutritious food intake but also accentuates the selection of food on the basis of region, season, and habitat of the consumer. The methodical way of food preparation, preservation, packing and serving after benevolent consideration of the fads, flavor, appetite and demand of the consumer also falls under the regulated / calibrated way of food intake.
Intake of food after considering the Matra (quantity), Kala (time), Kriya(food preparation and processing), Bhumi (habitat), Deha (consumer), Dosha (physical psychological and pathological status of consumer) can be considered as the appropriate description of Ayurveda Dietetics.
The surge of non-communicable diseases and escalation of communicability of infectious diseases made the global population take shelter under the umbrella of ‘Ayush Ahara: Indian System of medicine ‘for preservation and promotion of health by enhancing the once own immunity.
Recent Initiation of the Ministry of Ayush and FSSAI – ‘Ayurveda Ahara’ Category under the aegis of the Ministry of Health and Family Welfare focuses on the manufacturing of quality food products, attracting the analytical and logical minds to know and accept the Ayurveda Ahara. The launch of Guidelines on Traditional Food Recipes from Ayush System and Ayush Dietary Advisory for Kuposhan Mukt Bharat is also acting as an add-on to the momentum.
Challenges faced/ facing during the process of catering Ayurveda Ahara will be rightly supported by the convergence of Science of Food Technology. Functional Food, Nutraceuticals, Diet supplements, Genetically Modified Foods and Precision nutrition are some of the major outcomes of Food Technology.
The strength of food technology and the availability of rich sources of knowledge of Ayurveda provides a novel horizon for inter-disciplinary and trans-disciplinary research. The application of technologies into the traditional preparations may contribute to preserving nutritional values, increasing the shelf life of the food; enhancing the organoleptic and bioavailability attributes, etc. Integration of ancient and modern science will definitely yield astonishing health outcomes.
9th World Ayurveda Congress is providing the noble platform to serve your proposals, ideas, and innovations related to Ayurveda Dietetics and Food Technologies for Ayurveda in the form of a presentation.
Let’s assemble and get acquainted with the intellectual wits at the WAC Venue, Goa to appease your knowledge famishment.