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.
Ms. Suganthi
Centre For Ayurveda Biology and Holistic Nutrition,
wellness@tdu.edu.in
