Type-appropriate Ayurvedic nutrition
- General rules of Ayurvedic nutrition
- Individual adjustment of food to the constitution and metabolism
- 8 factors of nutrition, 6 tastes, 4 forms, 12 food groups
- Recognizing type-appropriate Agni conditions, including tongue observation
- Design Ayurvedic menus and food plans according to the chronobiological biological clock
- Type-specific recommendations for dosha balancing and Agni strengthening
Ayurveda basics: Concepts and disease factors
- Introduction to the history and philosophy of Ayurveda
- Essential features and literature of Ayurveda
- Traditional Ayurvedic medicine versus modern science
- Five elements (panca-mahabhuta)
- Nature of the human being: Differentiation of body, mind and soul
- Introduction to the anatomy and physiology of Ayurveda
- Functional components: doshas (classification, properties, functions, seats) and agnis (classification, function, states)
- Structural components: dhatus, upadhatus , malas and srotas
- Process of tissue formation (dhatu-parinama)
- Definition of health (svastha)
- Causes (hetu) of health and physical and mental diseases
- Process of etiopathogenesis (samprapti)
- Stages of etiopathogenesis (six kriyakala)
Ayurveda basics: Constitution and medicine
- Theoretical and practical introduction to the concept of Ayurvedic constitutional theory (prakriti)
- Introduction to Ayurvedic symptomatology:
- Symptoms of the doshas
- Symptoms of the tissues (dhatu), excretory products (mala), transportation spaces (srotas), digestive power (agni)
- Theoretical introduction to diagnostics in Ayurveda: Models of patient examination
- Three-fold examination (tri-vidha-pariksha)
- Six-fold examination (shad-vidha-pariksha)
- Eight-fold examination (ashta-vidha-pariksha)
- Introduction to Ayurvedic concepts of health maintenance (svasthavrtta):
- Dinacarya: daily routine measures and order therapy
- Ritucarya: recommendations for a lifestyle adapted to the seasons
- Introduction to Ayurvedic nutrition and food science
- Rasayana: Measures that strengthen
- Basic therapeutic strategies
- Introduction to Pancakarma therapies
Spices, herbs and oils in Ayurveda
- Basics of Ayurvedic spice and herb teachings (Dravyaguna)
- Classification of spices Balancing the psyche (Sattva, Rajas, Tamas) to balance doshas, constitution and digestion (Agni)
- Type-appropriate and practical use of spices in everyday life to improve food tolerance (Karana)
- Detailed discussion of 21 selected Ayurvedic spices according to their properties and qualities
- Detailed discussion of 12 selected Ayurvedic herbs according to their properties and qualities - Detailed discussion of 12 selected Ayurvedic spices according to their properties and qualities - Detailed discussion of 12 selected Ayurvedic herbs according to their properties and qualitiesherbs according to their properties and qualities
- Detailed discussion of 13 selected Ayurveda oils according to their properties and qualities
The great Ayurveda cooking school
- Ayurveda cooking techniques: Roasting and cooking methods, harmonizing menu components, preparation of dal, rice, vegetables, soups, chutney and spreads
- Practice of creative Ayurveda cooking for all constitutional types and seasons
- Ayurveda healing food and special diets: Panchakarma cuisine, recipe variations for food intolerances and for vegans
- Type-appropriate recipes and creations for the three main meals, conception for Ayurveda menus and buffets
- Kitchen management and quantity calculation for spa and seminar catering