Overview
Universal applicability of ideas and concepts
Non-traditional approach to health and nutrition
Provides insight into Ayurvedic medicine
Includes supplementary material: sn.pub/extras
Access this book
Tax calculation will be finalised at checkout
Other ways to access
Table of contents (12 chapters)
-
Front Matter
-
Ayurvedic Fundamentals of Food and Nutrition
-
Front Matter
-
-
Integrated Food Science and its Clinical Application
-
Front Matter
-
-
Ayurvedic Food Science: Challenges of Proving its Uniqueness in the Purview of Science
-
Front Matter
-
-
Back Matter
Keywords
About this book
Ayurveda is widely considered to be one of the oldest health care traditions still in practice today. Originating in India over 3,000 years ago, it is now increasingly recognized and practiced globally including in many European countries and the United States.
Food and nutrition play a crucial role in the health care wisdom of Ayurveda. The Ayurvedic Science of Food and Nutrition discusses the various principles of healthy eating as prescribed by Ayurveda. Divided into three sections, it addresses the fundamentals, the clinical applications, and the future challenges of Ayurveda. Specifically, the book discusses issues such as the concept of diet, the use of food as medicine, especially to treat diabetes and cancer, convalescent food practices, and fasting therapy.
The Ayurvedic Science of Food and Nutrition is unique in that it is one of the only books to investigate the scientific rationale behind Ayurveda, enabling this health care tradition to potentially be incorporated into a Western clinical practice model when this latter conventional therapy is found to be ineffective.
Editors and Affiliations
About the editor
Sanjeev Rastogi is associate professor at the State Ayurvedic College and Hospital of Lucknow University, in Lucknow, India.
Bibliographic Information
Book Title: Ayurvedic Science of Food and Nutrition
Editors: Sanjeev Rastogi
DOI: https://doi.org/10.1007/978-1-4614-9628-1
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2014
Hardcover ISBN: 978-1-4614-9627-4Published: 17 January 2014
Softcover ISBN: 978-1-4939-5344-8Published: 23 August 2016
eBook ISBN: 978-1-4614-9628-1Published: 16 January 2014
Edition Number: 1
Number of Pages: XII, 176
Number of Illustrations: 3 b/w illustrations, 3 illustrations in colour
Topics: Food Science, Nutrition, Complementary & Alternative Medicine