B.Voc in Ayurveda and Nutrition

Ayurveda and Nutrition

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B.Voc in Ayurveda and Nutrition

Semester 1

BVAN 1- Introduction to Ayurveda

-- 1.1 Origin, History & Philosophy of Ayurveda
-- 1.2 Key Ayurvedic Principles:

1. Pancha Mahabhuta (Five Elements)
2. Tridosha (Vata, Pitta, Kapha)
3. Prakriti & Vikriti (Body Constitution & Imbalances)
4. Agni (Digestive Fire) & Ama (Toxins)

BVAN 2. Introduction to Ayurvedic Nutrition

-- 2.1 The Relationship Between Ayurveda, Food, Mind, Body & Soul
-- 2.2 The Role of Natural & Organic Foodsin Ayurveda
-- 2.3 The Six Tastes(ShadaRava) and Their Importance
-- 2.4 Ayurveda: Harmonizing with Nature’s Rhythms

BVAN 3. Dosha-Specific Nutrition

-- 3.1 Understanding Doshas and their impact on digestion
-- 3.2 Creating Personalized Meal Plans Based on Dosha
-- 3.3 Case Studies & Practical Examples
-- 3.4 Integrating Lifestyle Practices with Diet
Practical Online Training

BVAN 4. Ayurvedic Cooking Principles

-- 4.1 Ayurvedic Cooking Methods with Practical Examples
-- 4.2 Ashta Ahara Vidhi Vishesh Ayatan
-- 4.3 Key Guidelinesfor Eating in Ayurveda
-- 4.4 Importance of Seasonality in Ayurvedic Cooking
-- 4.5 Cooking for Digestion: Enhancing Agni with Herbs & Spices
-- 4.6 FAQs

Semester 2

BVAN 1. Advanced Concepts in Ayurvedic Nutrition

-- 1.1 Types of Doshas & Sub-doshas

1. Dhatu (Tissues), Mala (Waste), Koshta (Bowel), Srotas (Channels)
2. Ojas (Vital Essence) & ItsImportance in Immunity

-- 1.2 Ayurvedic Guidelinesfor Detoxification &Cleansing (Ama Reduction)
-- 1.3 Pathya (Wholesome) & Apathya (Unwholesome) Foods

BVAN 2. Diet-Related Disorders & Ayurvedic Nutrition

-- 2.1 Modern Epidemic of Diet-Related Disorders
-- 2.2 Significance of Diet in Ayurveda
-- 2.3 Ayurvedic Perspective on Digestive Disorders
-- 2.4 Integrating Ayurveda with Modern Practices
-- 2.4 Integrating Ayurveda with Modern Practices
-- 2.5 Diabetes Mellitusfrom an Ayurvedic Perspective
-- 2.6 Understanding the Ayurvedic Perspective on Stress
-- 2.7 Ayurvedic Diet for Weight Management
Practical Online Training

BVAN 3. Counselling & Consultation Techniques

-- 3.1 Understanding Client Needs & Dosha Assessments
-- 3.2 Steps in Ayurvedic Diagnosis & Dietary History Taking
-- 3.3 How to Listen & Respond to Client Concerns
-- 3.4 Cultural & Social Factors in Dietary Choices
-- 3.5 Integrating Cultural and Social Factors in Ayurvedic Counselling
-- 3.6 Creating Customized Ayurvedic Diet Plans
-- 3.7 Planning and Implementing Follow-Up Schedule’s

BVAN 4. Ethics & Scope of Ayurvedic Nutrition

-- 4.1 The Role of Ayurvedic Nutritionists in Holistic Healthcare
-- 4.2 Ethical Considerations in Ayurvedic Practice
-- 4.3 Differentiating Between Diet Consultancy and Clinical Practice
-- 4.4 Ethical Guidelines for Providing Dietary Advice
-- 4.5 Client Education and Empowerment
-- 4.6 Practical Online Training

BVAN 5. Blood Report Analysis

-- 5.1 Introduction
-- 5.2 Complete Blood Count (CBC)
-- 5.3 Lipid Profile
-- 5.4 Blood Glucose Tests
-- 5.5 Thyroid Function Tests
-- 5.6 Liver Function Tests (LFTs)
-- 5.7 Kidney Function Tests (KFTs)
-- 5.8 Vitamin and Mineral Profiles
-- 5.9 C-Reactive Protein (CRP) and ESR
-- 5.10 Insulin Levels
-- 5.11 Homocysteine Levels
-- 5.12 Cortisol Levels
-- 5.13 Uric Acid
Practical Online Training (Part 1)
Practical Online Training (Part 2)

Semester 3

BVAN 1. Ayurvedic Pathophysiology & Disease Formation

-- 1.1 Types of “Rogas” (disease) as per Ayurveda
-- 1.2 Nidana Panchaka (Five Diagnostic Tools) in Disease Analysis
-- 1.3 Understanding Samprapti (Pathogenesis) in Ayurveda
-- 1.4 Role of Srotas (Body Channels) in Disease Manifestation

BVAN 2. Ayurvedic Assessment Techniques

-- 2.1 Rogi Pariksha: 8 varieties of assessment to understand the pathogenesis
-- 2.2 Nadi Pariksha (Pulse diagnosis), Tongue analysis for dietary assessment
-- 2.3 Example: Pulse reading basics for nutritional recommendations

BVAN 3. Ayurvedic Lifestyle and Therapies

-- 3.1 Dinacharya and Ritucharya

Daily Regimens(Dinacharya): Practices such as waking before sunrise, tongue scraping, oil pulling (Gandusha), exercise, oil massage, Anjana (medicated kajal for eyes) and their health benefits.
Seasonal Regimens(Ritucharya): Dietary and lifestyle adjustmentsforseasonslike Varsha (monsoon) and Shishira (winter) to maintain dosha balance.

-- 3.2 Panchakarma (Theory)

Detoxification Procedures: Overview of Vamana (therapeutic emesis), Virechana (purgation), Basti (medicated enema), Nasya (nasal therapy), and Raktamokshana (bloodletting).
Importance of pre and post procedures duties to follow

-- 3.3 Role of Yoga and Meditation

Integration with Diet: How specific diets support yoga practices;sattvic foods promoting mental clarity and physical vitality.

BVAN 4. Fundamentals of Dietetics

-- 4.1.Principles of Diet Planning

Balanced Diet Concepts: Components of a balanced diet tailored for different demographics
Dietary Guidelines Across Life Stages: Nutritional requirements during pregnancy, (pre and post pregnancy), infancy, adolescence, adult, and old age.
Practical online training

-- 4.2.Nutritional Assessment Tools

Anthropometric Measurements: BMI, waist-hip ratio
Dietary Surveys: Food frequency questionnaires, 24-hour dietary recalls.
Practical Online Training

BVAN 5. Food Science and Technology

-- 5.1 Nutritional Composition of Indian Foods

Macronutrient and Micronutrient Profiles: Analysis of grains(e.g., millets), legumes, dairy, animal-based diet, and vegetables.

-- 5.2 Food Preservation Methods

Traditional Techniques: Fermentation (e.g., dosa batter), pickling (e.g., mango pickle). Drying (for meat and fishes). Sugaring.
Modern Methods: Refrigeration, vacuum packing.

-- 5.3 Impact of Cooking on Nutrition

Effects of Heat on Nutrients: Retention and loss of vitamins during boiling, steaming, and frying.
Healthy Cooking Practices: Use of minimal oil,steaming vegetablesto preserve nutrients.

BVAN 6. Communication and Soft Skills

-- 6.1 Nutrition Counseling

Effective Communication Techniques: Active listening, empathy, motivational interviewing.
Building Rapport with Clients: Case studies on counseling individuals with dietary restrictions.
Practical Online Training

-- 6.2 Ethical Considerations

Confidentiality and Professionalism: Handling sensitive client information, adhering to ethical guidelines in dietetics practice.
Practical Online Training

Semester 4

BVAN 1. Nutraceuticals and Functional Foods

-- 1.1 Role of Ayurvedic Herbs and Spices

Nutritional properties of Ashwagandha, Brahmi, Triphala, Shatavari, etc.
Example: Preparation and use of Triphala Churna for digestion

-- 1.2 Formulation of Nutraceutical Products

Creating diet supplements and herbal formulations
Example: Herbal tea blends for immunity enhancement (Tulsi-Ginger tea)

BVAN 2. Integrating Ayurveda with Modern Nutrition

-- 2.1 Scientific Validation of Ayurvedic Dietary Principles
-- 2.2 Ayurvedic Superfoods and Functional Foods
-- 2.3 Modern and Traditional Food Processing Methods

BVAN 3. Herbal and Therapeutic Foods

-- 3.1 Ayurvedic Medicinal Plants

Deepan, Pachan herbs (herbs to enhance the digestive fire) – Importance in detoxification.
Therapeutic Uses in Diet: Incorporating herbs like Ashwagandha (stress relief), Guduchi (immune support), and Brahmi (cognitive enhancement) into daily nutrition.
Rasayan – Herbs and preparations that enhance vitality and longevity.

-- 3.2 Herbal Remedies Preparation (Theory)

Decoctions and Teas: Methods of preparing herbal teas and their health benefits.
Churnas (Powders): Preparation and usage of herbal powders like Triphala for digestive health.

-- 3.3 Nutraceuticals in Ayurveda

Functional Foods:

-- Use of Amla powder as a vitamin C supplement; Triphala for gastrointestinal health.
-- Sitopala churn forrespiratory health

BVAN 4. Environmental Science and Ayurveda

-- 4.1 Environment and Health

Ayurvedic Perspectives on Pollution: Dietary recommendations for mitigating pollution-related health issues, such as respiratory ailments.

-- 4.2 Sustainability and Nutrition

Promoting Local and Seasonal Foods: Benefits of consuming seasonal produce in alignment with Ayurvedic principles.
Impact of “Desha” – local geographical area on food and disease.

Semester 5

BVAN 1. Advanced Ayurvedic Dietetics

-- 1.1 Ayurvedic Pathophysiology and Dietary Management

Understanding Dosha Imbalances: Detailed study of Vata, Pitta, and Kapha disorders.
Dietary Protocols for Specific Disorders: Tailored diets for conditions like arthritis (Vata imbalance), hyperacidity (Pitta imbalance), and obesity (Kapha imbalance).

-- 1.2 Ayurveda and Sports Nutrition

Ayurvedic Diet Plans for Athletic Performance and Muscle Recovery
Herbs and Foods for Stamina and Endurance
Dosha-Based Strength and Endurance Diets
Practical Online Training

BVAN 2. Ayurvedic Culinary Arts

-- 2.1 Traditional Cooking Techniques

Preparation of Medicinal Recipes: Cooking methods for dishes like Khichdi, which balance doshas and aid digestion.
Use of Ayurvedic Spices: Incorporating spices like turmeric, cumin, and coriander for their therapeutic properties.

-- 2.2 Recipe Development for Health Conditions

Creating Diets for Diabetes Management: Low glycemic index meals incorporating whole grains and legumes.
Weight Management Recipes: Designing meals that are nutrient-dense yet low in calories, using Ayurvedic principles.
Practical Online Training

BVAN 3. Nutrition for Special Populations

-- 3.1 Maternal and Child Nutrition

Prenatal and Postnatal Dietary Guidelines: Nutritional support for mothers during and after pregnancy.
Infant and Toddler Nutrition: Introducing solid foods in alignment with Ayurvedic recommendations.
Practical Online Training

-- 3.2 Geriatric Nutrition

Dietary Needs of the Elderly: Addressing common issues like reduced digestion and nutrient absorption.
Foods to Support Longevity and Vitality: Incorporating Rasayanas (rejuvenating foods) into daily diets.
Practical Online Training

-- 3.3 Sports Nutrition

Enhancing Athletic Performance: Use of Ayurvedic supplements like Ashwagandha for strength and endurance.
Recovery Nutrition: Diet plans that aid in muscle recovery and reduce inflammation.
Practical Online Training

BVAN 4. Ayurveda in Women’s Health and Fertility

-- 4.1 Diet for Menstrual health, PCOS and Hormonal Balance
-- 4.2 Ayurvedic Nutrition Pregnancy and Lactation
-- 4.3 Menopause Management using Diet and Herbs
Practical Online Training

BVAN 5. Ayurvedic Weight Management and Detox Therapies

-- 5.1 Obesity Treatment (Sthoulya Chikitsa) in Ayurveda
-- 5.2 Ayurvedic Panchkarma and Detox Therapies: Fasting, Langhana and Panchakarma
-- 5.3 Fiber-rich and Gut Healing Foodsin Ayurveda
Practical Online Training

Semester 6

BVAN 1. Customizing Diet Based on Prakriti and Vikriti

-- Customizing Diet Based on Prakriti and Vikriti

BVAN 2. Comprehensive Diet Planning for Various Ailments

-- 2.1 Digestive Health

Managing Disorders like IBS and Gastritis: Dietary interventions that soothe the digestive tract and balance gut flora.
Practical Online Training

-- 2.2 Metabolic Conditions

Diet Plans for Diabetes and Thyroid Disorders: Regulating metabolism through tailored nutritional strategies.
Practical Online Training

-- 2.3 Cardiovascular Wellness

Heart-Healthy Diets: Reducing cholesterol and blood pressure through specific food choices.
Practical Online Training

-- 2.4 Renal and Hepatic Support

Nutritional Care for Kidney and Liver Health: Limiting toxins and supporting organ function with appropriate diets.
Practical Online Training

-- 2.5 Immune System Enhancement

Boosting Immunity through Nutrition: Incorporating foods rich in antioxidants and essential vitamins.
Practical Online Training

BVAN 3. Ayurveda for Mental Health

-- 3.1 Dietary Approaches to Mental Well-being

Sattvic Diet and Mindfulness: Incorporating foods that promote clarity, calmness, and mental balance.
Nutritional Support for Stress and Anxiety: Use of herbs like Brahmi and Ashwagandha in daily diets.

-- 3.2 Ayurvedic Psychological Concepts

Balancing Sattva, Rajas, and Tamas: Understanding the mental gunas and their influence on behavior and health.
Lifestyle Interventions: Integrating meditation, yoga, and appropriate diets to enhance mental health.

BVAN 4. Public Health Nutrition and Ayurveda

-- 4.1 Ayurveda for preventive healthcare and community wellness
-- 4.2 Addressing malnutrition and deficiencies
-- 4.3 Government policies and ayurveda’srole in public health
-- 4.4 Hygiene and Foodborne Illnesses

Preventing Contamination: Safe food handling practicesto prevent illnesses caused by pathogens like Salmonella and E. coli

BVAN 5. Entrepreneurship in Ayurveda and Nutrition

-- 5.1 Establishing an Online Nutrition Consultancy

Business Planning: Steps to create a business model, identify target markets, and develop service offerings.
Practical Online Training

-- 5.2 Ethics and Professional Conduct

Ethical Practices in Client Management
Example: Ethical Scenarios in Nutrition Consultancy
Practical Online Training

BVAN 6. Emerging Trends and Technology in Nutrition

-- 6.1 Personalized Nutrition and Ayurveda

Use of genetic data and Ayurveda Prakriti to customize nutrition
Example: Case studies on personalized nutrition using dosha-genomic profiling

-- 6.2 Innovative Technology Applications

Artificial Intelligence (AI) and Ayurveda (dietary apps, personalized recommendations)
Example: AI-based Ayurveda nutritional app prototypes and their applications
Internship for 2 months