Abstract

A COMPARATIVE REVIEW ON CLASSIFICATION OF AHARA DRAVYA ACCORDING TO AYURVEDA AND CONTEMPORARY NUTRITIONAL SCIENCE

Dr. Kalpana Jadhav*, Dr. Milind Godbole, Dr. Abhijeet Mane, Dr. Shweta Khandare

Abstract

Ahara (diet) plays a central role in the preservation of health and prevention of disease. Ayurveda, the ancient Indian system of medicine, classifies Ahara Dravya (food substances) based on their Rasa (taste), Guna (qualities), Virya (potency), Vipaka (post-digestive effect), and Prabhava (specific action), emphasizing their impact on Dosha, Dhatu, and Agni. In contrast, modern nutritional science classifies food according to biochemical composition—carbohydrates, proteins, fats, vitamins, minerals, and water—and their calorific value. This review aims to compare these two perspectives, highlighting their scientific and philosophical underpinnings. The Ayurvedic approach considers food’s qualitative and holistic influence on physical and mental health, while contemporary nutrition emphasizes quantitative and biochemical analysis. A combined understanding of both systems can promote personalized and preventive nutrition strategies that harmonize body, mind, and environment.

Keywords: Ahara Dravya, Ayurvedic dietetics, Nutritional classification, Preventive health.