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Abstract

KNOW WHAT WE EAT?

*Dr.Hema sundari.ch1, Dr.S.Rathnam1, Dr.A.Rama Krishna2, Dr.K.V.Shivudu3, Dr.G.P.Ramreddy4

1P.G.Scholar, Department of Basic principles, S.V.Ayurvedic college, Tirupati.
2P.G.Scholar, Department of Dravya guna, S.V.Ayurvedic college, Tirupati,
3Reader, Department of Basic principles, S.V.Ayurvedic college, Tirupati,
4Prof & H.O.D., Department of Basic principles, S.V.Ayurvedic college, Tirupati, Andhra Pradesh.

ABSTRACT

In this era of modernization the man is in a rush to reach the goals and fulfil the demands. Thus not concentrates on the properties or qualities of the food taken by him. The lifestyle of people is changed significantly leading to discrepancy between the external environment and manís internal mechanism causing multitudes of disease referred to as lifestyle diseases. By the time the cuisine also has been altered consequently to congregate the needs. The role played by diet in disease conditions has been recognised and so a specialised branch of nutrition is evolved towards the end of the eighteenth century. But dietetics is a much older subject. The concept of 'Good Nutrition' and 'Healthy Eating' are terms that are recently infused into households as evidence mounts to link today's prominent chronic diseases and food intake., Thus the need of the hour is to know the qualities of the food taken by us. But in Ayurveda it is described in detail and included in the common cuisine. According to Ayurveda food is one of the causative factors for the diseases and healthy diet not only cures but also prevents the diseases. Indian food encompasses a wide variety of regional cuisines native to India. It has been still evolving as a result of the nationís cultural interactions with other societies, and is also influenced by religious choices. A wide range of spices, fruits, vegetables, snacks, sweets and savouries, their properties and relation to Doshas, diseases etc., are described in the various Ayurvedic literature. In the medieval works many latest items were included compared to classics and some of the regional books like Vastuguna Deepika described the properties of the food items pertaining to the particular region also have great significance. Many food items now a day taken by us have various classical references. The present paper focusses on the properties of some of the breakfast items, sweets and savouries taken by the people of Andhra pradesh and in some parts of India.

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