GSA 542E - Ayurvedic Nutrition

Credit(s): 2.00

This course observes the Ayurvedic foundational concepts of nutrition that include individualistic approach, preventative and seasonal nutrition, and incompatible food. Also covered are Ayurvedic rituals, regimens, classifications, and qualities of foods, resources, and lists of materials for setting up an Ayurvedic kitchen. To evaluate effect of food on the mind, body, organs, and soul, (Ayurvedic atman- The term is often translated as soul, but is better translated as “self”) we will explore significance and connections of Ayurvedic concepts and techniques in menu planning. This includes cooking foods in general and by including high protein, herbs infused, no sugar, low sodium, vegan, gluten free, cholesterol free, vegetarian, and non-vegetarian diets. Students will also examine healing diets to balance vata or pitta or kapha, separately, and collectively two or all three doshas. Application of Ayurvedic strategies to modern, and western foods, ayurvedic regimen, mantras, rituals regarding cooking, eating, serving of food, and mindful eating will also be practiced. Recordings of instructor’s downloadable videos of mindful cooking, eating, serving and ayurvedic rituals enhance the opportunity for absorption of the course material.