Ayurvedic Science of Food and Nutrition

Nonfiction, Science & Nature, Science, Biological Sciences, Biochemistry, Technology, Food Industry & Science
Cover of the book Ayurvedic Science of Food and Nutrition by , Springer New York
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781461496281
Publisher: Springer New York Publication: January 16, 2014
Imprint: Springer Language: English
Author:
ISBN: 9781461496281
Publisher: Springer New York
Publication: January 16, 2014
Imprint: Springer
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Springer New York

Cover of the book Abstraction and Aging by
Cover of the book The Handbook of Civil Society in Africa by
Cover of the book Electronic Properties of Materials by
Cover of the book Affect Regulation Training by
Cover of the book Walter Gautschi, Volume 2 by
Cover of the book Multiprocessor System-on-Chip by
Cover of the book Formal Methods in Developmental Psychology by
Cover of the book Handbook of Intelligence by
Cover of the book Archaeological Dimension of World Heritage by
Cover of the book Physical Layer Approaches for Securing Wireless Communication Systems by
Cover of the book National Intellectual Capital and the Financial Crisis in Austria, Belgium, the Netherlands, and Switzerland by
Cover of the book Symmetry, Group Theory, and the Physical Properties of Crystals by
Cover of the book Health Services and Health Hazards: The Employee’s Need to Know by
Cover of the book Optical Imaging of Cancer by
Cover of the book Handbook of Healthcare Operations Management by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy