Mysuru/Mysore: Indian Dietetic Association (IDA), Mysore chapter and University of Trans-Disciplinary Health Sciences and Technology (TDU), Bengaluru, conducted a one-day workshop titled “Introduction to Ayurveda-based Holistic Nutrition” recently in city.
Dr. Sushma Appaiah, Convener, IDA, Mysore chapter, highlighted that goodness of Ayurveda should not be ignored by nutrition professionals as neutraceuticals industries are already using the benefits of ayurveda-based nutrition.
Dr. Madhumitha Krishnan, Ayurvedic Paediatrician, spoke on prakruti (nature) and assessment of basic nature of our body namely, vata, pitta and kapha to design the diet accordingly. Dr. Prasana Shankar introduced the participants to rasa and gunas of food and its relevance to diet planning. Participants were made to taste more than 25 food ingredients and herbs to analyse their characteristics, based on ayurveda. Dr. Vishnuprasad, a Cell Biologist, dealt on treatment of various disorders with ayurveda and importance of digitalisation of data, since the inception of TDU in 2011.
Executive members of IDA Mysore Dr. Vanitha Reddy (Secretary), Dr. Charlotte Karunakaran (Co-convenor), Seema Siddique (Treasurer), Dr. Champaka Mala (Chief Dietitian at Apollo Hospital) and Dr. Sudha were part of this workshop coordinated by Dr. Megha from TDU. Ayurvedic doctors from Karnataka Lingayat Education Society (KLES), Belagaavi, participated in the workshop along with the faculty members from Yuvaraja’s, Maharani’s and JSS Colleges, Mysuru. All the participants — students, research scholars, clinical dietetics, nutritionist and dieticians — were presented certificates.
Treasurer of IDA Mysore chapter Seema Siddique proposed a vote of thanks.
This post was published on March 20, 2020 6:25 pm