3-Year LL.B. ( Bachelor of Law)
Ayurveda Dietetics
Ayurveda Dietetics (Certificate / Diploma in Ayurvedic Nutrition): A specialized program focused on the traditional principles of Ayurvedic food science, nutrition, and lifestyle management.
It teaches how to use food (Ahara) as preventive and therapeutic medicine based on individual body constitutions (Prakriti), seasonal changes (Ritucharya), and digestive fire (Agni).
Career Scope: Ideal for healthcare practitioners, wellness coaches, nutritionists, yoga trainers, and spa/resort dietary consultants.
Certificate Course: 3 Months to 6 Months
Diploma Course: 1 Year (2 Semesters)
Internal Assessment (20% to 30% Weightage):
Periodic class tests and case studies
Diet chart planning assignments for different body types
Preparation of traditional Ayurvedic nutritional recipes
Final Term / Semester Exam (70% to 80% Weightage):
Theory Paper: Written exam covering Ayurvedic fundamentals, dietetics, and nutritional science.
Practical & Viva-Voce: Live demonstration of Prakriti analysis, diet chart creation for specific health conditions, and oral examination.
Module / Semester 1: Fundamental Principles of Ayurveda
Basic Concepts: Tridosha (Vata, Pitta, Kapha), Prakriti (Body Constitution Identification), and Agni (Digestive Fire).
Concept of Ahara (Food): The role of food in maintaining health (Swasthavritta) and preventing disease.
Six Tastes (Shad Rasa): Sweet, sour, salty, pungent, bitter, and astringent, and their effects on the body.
Food Properties (Guna & Virya): Heavy/light, hot/cold qualities of ingredients.
Module / Semester 2: Ayurvedic Food Science & Dietetics
Classification of Food Groups: Grains, pulses, dairy, spices, oils, fruits, and vegetables according to Ayurvedic texts.
Incompatible Foods (Viruddha Ahara): Toxic food combinations and their health consequences.
Seasonal & Daily Regimen: Ritucharya (seasonal diet changes) and Dinacharya (daily health routines).
Dietary Rules (Ahara Vidhi Visheshayatana): Proper posture, timing, quantity, and environment for meals.
Module / Semester 3: Therapeutic Dietetics & Practical Application
Disease-Specific Diet Charts (Pathya & Apathya): Customizing meals for diabetes, digestive disorders, obesity, hypertension, skin issues, and arthritis.
Ayurvedic Culinary Techniques: Preparing medicinal teas, Kitchari, Kwath (decoctions), clarified butter (Ghee infusions), and restorative soups.
Prakriti Analysis & Client Assessment: Hands-on training to evaluate a individual’s constitution and design personalized nutritional plans.
