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The food which is to be eaten should be cooked in a proper It should be suitable to the season and one should take it according to dietetic rules (III-51). Caraka enumerates eight + bi } }

factors determing the utility of food?" Among them, Upayogasamstha stands for the Dietetic rules. The Kshemakutuhala also describes almost all important rules. 1. Diet should consist of six rasas (tastes) - sweet, sour, 鈥� saline, pungent, astrigent and bitter. Regular intake of diet of all tastes promotes strength, while regular intake of food having only one taste causes weakness. 78 The daily meal should contain following food articles: i) Rice ii) Soups of pulses iii) Ghee iv) Vegetables v) Fruits vi) Food articles made of flour vii) Meat viii) Panaka ix) Boiled milk 鉁�) Parpatas and pickles. 79 The Caraka Samhita prescribes daily diet as under? 9 i) Rice (harvested in sixty days) ii) Mudga pulse f

iii) Rock salt iv) Amalaka (Emblica Officinalio Goertn) v) Rain-water vi) Ghee vii) Honey viii) Meat of animals dwelling in arid climate. 80 The Astanga Hrdaya gives almost similar list. 81 The quality and quantity of daily diet should meet the nutritional requirement of the body according to modern views. The food articles consist of protein, carbohydrate, fat, vitamins, minerals etc. should be used as daily diet. The knowledge of chemical composition of the food articles is important to fix balanced food. The biological action of the food articles and their rasas (tastes) are considered to fix balanced or normal diet for an individual in the Ayurveda. 82 The above mentioned Ayurvedic prescription of daily meal appears to be perfect to meet nutritional requirement of the body. One should take sweet articles of food in the beginning of the meal. Sour articles are taken in the middle. Bitter and pungent articles are eaten in the end. This order of

intake is considered to be beneficial. If the power of digestion is weak, one should take bitter, pungent, sour and saline foods in the beginning of the meal. 83 The fruits should be eaten before taking the meal, but 84 banana and cucumber should not be eaten before the meal. 5. One should eat with happy mood in good company. 6. In many respects, where we eat, how we eat and with whom we eat is as important as what we eat. 85 The happy mood and good company play an important part in digesting the food. The Caraka Samhita states that wholesome food taken even in proper quantity does not get properly digested when the individual is afflicted with grief, fear, 86 anger, sorrow, excessive sleep and excessive vigil. The scientist Paviov proved that anger, fear, anxiety and worry cause the digestive juices to halt their flow and the digestive tract to become tight and rigid on the other hand, relaxation and happiness help the digestive 87 tract to relax and do its work. Proper digestibility finds a specific mention in Indian Dietology. It is stated that digestibility is more important than the values of food.

The power of digestion (Agni) first digests the food and nurishes the body. If food is not taken, the Agni digests dosas, then dhatus and ultimately Pranas (III-29).' The Caraka Samhita states that strength, health, longevity and pranas are dependent upon the power of digestion including metabolism. When supplied with the fuel in the form of food and drinks this power of digestion is sustained. It dwindles when deprived of it. 89 The Ayurvedists have recognised thirteen kinds of Agnis, ofthese the Jatharagni (the abdominal fire or dige- 90. stive power) is the most important. When food articles are taken in a quantity commensurate with the power of digestion, the latter is properly maintained resulting in the maintenance of health. $ The dosas that maintain the body get changed by the seasonal variations and to bring them to normacy, the variation of the food becomes necessary. One of the important contribution of Ayurvedic dietectics is recommendation of the food according to the 91 season. 8. One should not sleep or sit after taking food. One should take rest lying on the back with the face upwards. It I 1

promotes strength. If one lies on the left side of the body, it promotes long life. One should not run or rush after taking food. It harms the span of life (III-45). According to the Astanga Hrdaya, following activities 91 after eating food. 1) Over talking 2) Walking long distance 3) Sleep 4) Movement in heat of the sun. 5) Sitting near the fire. 6) Swimming 7) Riding aere harmful The Sushruta-samhita advises to sit like a king i.e. very comfortably and then to walk about hundred steps. Thereafter one. should lie in a bed on the left side of the body. One should 93 do light activities. According to the Caraka Samhita, healthy individuals as well as some of the patients should observe the following rules, even while using such of the food articles as are most wholesome by nature. i) One should take warm food. It gets digested quickly. 7

One should take unctuous food. It increases the plumpness of the body, strengthens the sense faculties, promotes strength and brings out brightness of complexion. iii) One should take food in proper quantity. It gets digested without any difficulty. iv) One should take food only when previous meal is digested. v) One should take food having no contradictory potencies. vi) One should take food in proper place equipped with all the accessories. vii) One should not take food too hurriedly. viii) One should not take food very slowly. } ix) 'om One should not talk or laugh or be unmindful while taking food. x) One should take food which is most suitable } to one's body constitution, power of digestion and taste. At the end, it is important to note the following factors which should be considered in planning the meals 95 i for the day. i

Nutritional needs for the day. 2. Likes and dislikes of the group. 3. The staying quality of the food-use of some protein food and some fat in each meal. 4. The suitability of combinations colour, form, temparature. www texture, flavour, 5. The seasonability appropriate to the season and weather. k诰w 6. Nutritive values. 7. The time required and the equipments available for preparation. 8. The speed with which a food loses quality after preparation. 9. The ease of serving. 14 1