An introduction to food principles in Ayurveda accompanied by a demonstration of its practical application to wellness and clinical nutrition.
Wednesday, 21 August 2019
|Session I||Food classification in Ayurveda|
|Session II||Evidence-based approaches to understand properties of Ayurvedic dietary interventions|
|Session III||A primer on preparation, tasting and food pairings in Ayurveda|
|Session IV||Clinical case study discussion: how do modern nutrition and Ayurveda compare?|
Practicing dietitians. Registrations restricted to 25 only, on a first come first serve basis.
Registration is free. Please click here to apply.
Food Scientists and Ayurvedic Vaidyas from TDU and IAIM.
Centre For Ayurveda Biology and Holistic Nutrition,