Post Graduate Certificate Course In Vedic Nutrition And Dietetics

Introduction and Teaching Methodology

1. Mode of Learning: Online course with a 2-day contact program at Sangli.
2. Capacity: 10 – 30 students.
3. Registration: Online registration with payment gateway. Students must upload required documents and a recent photograph.
4. Course Delivery:
   • 88 topics covered over 22 weeks (4 topics per week).
   • Each topic includes an audio/video file (non-downloadable), PowerPoint presentation, and PDF/DOC (downloadable).
5. Access Period: Students can log in for 6 months from the start date.
6. Doubt Solving Sessions:
   • Conducted fortnightly (every two weeks).
   • Sessions are online and audio-only; recorded versions will be available throughout the course (downloadable).
7. Discussion Forum: A dedicated discussion forum will be available for each topic for student queries and peer discussion.
8. Contact Program:
   • Conducted during the last two weeks of the course at Sangli.
   • Accommodation and meals are provided to participants.
9. Course Commencement:
   • 1st July and 1st January each year.
10. Admission Opens:
    • From 1st May and 1st November each year.
11. Course Fee: ₹20,000 (includes course material, live sessions, and contact program with accommodation & meals).
12. Medium of Instruction: English / Hindi.
13. Eligibility: Internees with provisional registration, BAMS, or M.D. degree holders.

Course Structure

Detailed Syllabus

Paper 1: Food, Nutrition and Krutanna Varga

Teaching Hours: 46 (Theory)  Maximum Marks: 50

Unit 1: Concept of Food in Ayurveda (40% Weightage)

• Introduction to Ayurvediya Aahar Vichar – 1 hr
• Annaraksha Adhyaya – 1 hr
• Maatraashitiya Adhyaya – 1 hr
• Shadrasa – 1 hr
• Dinacharya – 2 hrs
• Ritucharya – 1 hr
• Toya Varga – 1 hr
• Ksheer Varga – 1 hr
• Ikshu Varga – 1 hr
• Madya / Sandhan Varga – 1 hr
• Dhanya Varga – 1 hr
• Madhu Varga – 1 hr
• Mansa Varga – 1 hr
• Shaak Varga – 1 hr
• Phala Varga – 1 hr
• Taila Varga – 1 hr

Unit 2: Krutanna Varga (40% Weightage)

• Vesavar, Dadimirasa, Uddhoolan – 1 hr
• Saktu – 1 hr
• Anya Bhrushta Padarth – 1 hr
• Yavagu Aadi – 1 hr
• Yusha Aadi – 1 hr
• Bhaktadi – 1 hr
• Mansa Kalpana – 1 hr
• Shaak Kalpana – 1 hr
• Pakvanna – Fenika, Laddu, Roti, Ghrutpur, Apoop Aadi – 1 hr
• Pishtanna Krut Prakaar – Vataka, Indari, Vatak – 1 hr
• Payasaadi – 1 hr
• Kshudha Bodhak Yoga – 1 hr
• Paanakaadi Preparations (Paanak, Rasala, Shikharini, Takra, Kanjika, etc.) – 2 hrs
• Bhojan Sambandhi Paribhasha (Mahanas, Soopakar, Bhojan Vidhi, etc.) – 2 hrs
• Bhojan Sambandhi Karma – 1 hr
• Definitions of Nutrition – 1 hr

Unit 3: Concepts in Nutrition (20% Weightage)

• Methods of Cooking – 1 hr
• Introduction of Carbohydrates – 1 hr
• Introduction of Fats – 1 hr
• Energy – 1 hr
• Introduction of Proteins – 1 hr
• Vitamins – 1 hr
• Minerals – 1 hr
• Water – 1 hr
• Food Groups and Balanced Diet – 1 hr
• Food Guide Pyramid – 1 hr
• Food Exchange List – 1 hr

Paper 2: Diet According to Age, Constitution (Prakruti) and Diseases

Teaching Hours: 42 (Theory)  Maximum Marks: 50

Unit 1: Diet According to Age & Constitution (40% Weightage)

• Diet During Normal Life Cycle – 1 hr
• Diet in Pregnancy & Lactation – 1 hr
• Diet in Infancy – 1 hr
• Diet During Preschool & School Age – 2 hrs
• Diet During Adolescence – 1 hr
• Diet for Healthy Adults – 1 hr
• Diet During Old Age – 1 hr
• Diet According to Constitution (Prakruti) – 2 hrs

Unit 2: Diet in Different Diseases (60% Weightage)

Covers dietary management for:

• Digestive & Metabolic Disorders: Jwara, Ajirna, Agnimandya, Amlapitta, Gulma, Grahani, etc.
• Raktavaha & Rasavaha Srotas Disorders: Pandu, Raktapitta, Kamala, Kushta, Shwitra, etc.
• Respiratory Diseases: Kaasa, Shwasa, Rajayakshma, Urakshata, etc.
• Renal, Hepatic & Cardiac Conditions: Mutrakruchhra, Mutrashmari, Jalodara, Hriddroga, etc.
• Musculoskeletal Disorders: Vata Vyadhi, Asthikshaya, Sandhigata Vata, etc.
• Endocrine & Metabolic Conditions: Prameha (Diabetes), Sthoulya (Obesity), Karshya (Underweight).
• Women’s Health: Stree Roga (Gynecological disorders).
• Children’s Health: Bala Roga (Pediatric diet).
• Special Topics:
  • Therapeutic Diets and Modifications
  • Diet in Fever, GIT & Liver Diseases
  • Diet in Anemia, CVD, Kidney Diseases
  • Sports Nutrition

Assessment & Evaluation

1. Examination Scheme:
   • 2 Theory Papers (MCQ-based).
   • Each paper: 50 marks, 30 minutes duration.
2. Evaluation Criteria:
   • Covers entire syllabus.
   • Tests analytical understanding and application of theory.
   • Transparent evaluation; photocopy of answer sheet available upon request.
3. Passing Marks: Minimum 40% in each paper.
4. Re-examination: Students failing in any subject may reappear in subsequent sessions.

Certificate Award

• Certificate awarded upon successful completion of six months.
• Title: Post Graduate Certificate in Vedic Nutrition and Dietetics.
• Conferred by Vaidyaraj Datar Panchabhautik Chikitsa and Samshodhan Kendra, Sangli.
• Accredited by: Ayurveda Training Accreditation Board (ATAB) and Rashtriya Ayurveda Vidyapeeth (RAV), under the Ministry of Ayush, Government of India.

Recommended Books

1. Sushruta Samhita – Maharshi Sushruta (Edited by Kaviraja Ambikadutta Shastri)
2. Charaka Samhita – Agnivesha (Commentary by Kashinath Shastri & Dr. G.N. Chaturvedi)
3. Ashtanga Hridayam – Dr. Anna Moreswara Kunte (Edited by Harisastri Paradkar Vaidya)
4. Bhava Prakasha – Bhav Mishra (Edited by Brahmasankara Misra & Rupalalji Vaisya)
5. Yogaratnakara – Vaidya Lakshmipati Sastri (Edited by Brahmasankara Sastri)
6. Food and Nutrition – Shubhangini Joshi
7. Nutrition and Dietetics – B. Srilakshmi