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Trividhakukshiya Vimana (view source)
Revision as of 08:11, 27 October 2020
, 08:11, 27 October 2020→Vidhi Vimarsha (Applied Inferences)
=== Assessment of food ingestion capacity (ahara shakti) ===
=== Assessment of food ingestion capacity (ahara shakti) ===
The food ingestion capacity (aahara shakti) of a person is assessed on two parameters:
The food ingestion capacity (aahara shakti) of a person is assessed on two parameters:
Nourishing benefits of diet is subjected to the status of [[agni]].Thus [[agni]] is an important facilitator between health and food. Assessment of the status of [[agni]] is an essential component in maintenance of health as well as while treating diseased conditions. Singh A, Patwardhan K. et. al. developed and validated a self-assessment tool to estimate strength of [[agni]]. The study also evaluates the practical utility of developed tool by recording serum lipid parameters. Lipid parameters vary significantly according to the status of [agni]]. <ref>Singh A, Singh G, Patwardhan K, Gehlot S. Development, Validation and Verification of a Self-Assessment Tool to Estimate Agnibala (Digestive Strength). J Evid Based Complementary Altern Med. 2017 Jan;22(1):134-140. doi: 10.1177/2156587216656117. Epub 2016 Jul 4.</ref>
Nourishing benefits of diet is subjected to the status of [[agni]].Thus [[agni]] is an important facilitator between health and food. Assessment of the status of [[agni]] is an essential component in maintenance of health as well as while treating diseased conditions. Singh A, Patwardhan K. et. al. developed and validated a self-assessment tool to estimate strength of [[agni]]. The study also evaluates the practical utility of developed tool by recording serum lipid parameters. Lipid parameters vary significantly according to the status of [agni]]. <ref>Singh A, Singh G, Patwardhan K, Gehlot S. Development, Validation and Verification of a Self-Assessment Tool to Estimate Agnibala (Digestive Strength). J Evid Based Complementary Altern Med. 2017 Jan;22(1):134-140. doi: 10.1177/2156587216656117. Epub 2016 Jul 4.</ref>
Eswaran H T et al have prepared an agni assessment scale with total 64 questions to evaluate the four types of [[agni]]. The study has validated a scale for internal consistency. <ref>Eswaran HT, Kavita MB, Tripaty TB, and Shivakumar. Formation and validation of questionnaire to assess Jāṭharāgni. Anc Sci Life.2015 Apr-Jun; 34(4): 203–209.</ref>
Eswaran H. T. et. al. prepared an [[agni]] assessment scale comprising 64 questions to evaluate the four types of [[agni]]. The study has validated a scale for internal consistency. <ref>Eswaran HT, Kavita MB, Tripaty TB, and Shivakumar. Formation and validation of questionnaire to assess Jāṭharāgni. Anc Sci Life.2015 Apr-Jun; 34(4): 203–209.</ref>
Patil VC, Baghel MS et. al. have developed formulae for assessment of the digestive functions ([[agni]]) in during administration of [[snehana]] (internal oleation). <ref>Patil VC, Baghel MS, Thakar AB. Assessment of [[agni]] (digestive process) and [[koshtha]] (bowel movement with special reference to abhyantara [[snehana]] (internal oleation). Ancient Sci. Life. 2008; 28:26-28</ref>
Patil VC, Baghel MS et. al. developed formulae for assessment of the digestive functions ([[agni]]) during administration of [[snehana]] (internal oleation). <ref>Patil VC, Baghel MS, Thakar AB. Assessment of [[agni]] (digestive process) and [[koshtha]] (bowel movement with special reference to abhyantara [[snehana]] (internal oleation). Ancient Sci. Life. 2008; 28:26-28</ref>
[[Agni]] performs various functions of digestion, metabolism and assimilation. Gastric secretions is a digestive fluid, formed in the stomach and contain numerous compounds including hydrochloric acid (HCL), pepsin, lipase, mucin. Kulatunga et al assessed the status of [[agni]] in the patients of [[pandu]] (anemia and blood deficiency disorders) and find out its relationship with the acidity of gastric secretions by use of fractional test meal examination. Their study concluded that HCL reduction in patients of anemia seriously affects the protein and iron absorption; thus Hypochlorhydria (found in 72.8% of the patients) indicates hypofunction of [[agni]].<ref>Kulatunga R D H, Rai N P, Ali Z. Status of Agni in Pandu Roga (anemia) and its association with the acidity of gastric secretions-A Clinical Study. IAMJ: Volume 7, Issue 1, January – 2019.</ref>
[[Agni]] performs various functions of digestion, metabolism and assimilation. Gastric secretions is a digestive fluid, formed in the stomach and contain numerous compounds including hydrochloric acid (HCL), pepsin, lipase, mucin. Kulatunga et al assessed the status of [[agni]] in the patients of [[pandu]] (anemia and blood deficiency disorders) and find out its relationship with the acidity of gastric secretions by use of fractional test meal examination. Their study concluded that HCL reduction in patients of anemia seriously affects the protein and iron absorption; thus Hypochlorhydria (found in 72.8% of the patients) indicates hypofunction of [[agni]].<ref>Kulatunga R D H, Rai N P, Ali Z. Status of Agni in Pandu Roga (anemia) and its association with the acidity of gastric secretions-A Clinical Study. IAMJ: Volume 7, Issue 1, January – 2019.</ref>
=== Classification of food ===
[[File: Fig 1 Extrinsic factors.jpg|500px|thumb|right|'''Fig.1: Extrinsic factors influencing quantity of food''']]
[[File: Fig 2 Intrinsic factors.jpg|500px|thumb|right|'''Fig.2: Intrinsic factors influencing quantity of food''']]
Depending on the consistency, the food articles are classified into four categories: drinkable, likable, eatable, and chewable. These four types are further abbreviated under two classes as liquid foods and solid foods respectively. Thus both type of food shall be consumed till half of it satiety or till feeling of satiety. This quantity will definitely be digested in due time, without disturbing [[dosha]] physiology ([[prakriti]]), thus indicates proper quantity (aahara matra). Subjective parameters shall be observed carefully to decide the proper quantity of food. [Cha. Sa.[[Vimana Sthana]] 2/6] Food consumed in the appropriate quantity enhances strength, complexion, and nourishment of tissues.
There are other six types of food patterns described depending upon the consistency of food viz.
# Suckables(chushya) e.g. sugarcane
# Drinkable(peya) e.g. water, milk etc.
# Lickables (lehya) e.g. rasala (curd mixed with sugar and spices) and kadhi (a traditional Indian dish consisting mainly of yogurt and gram floor)
# Bhojya (soft eatables) e.g. dal Rice
# Bhakshya (hard eatables) e.g. laddu, modak (kind of sweet meal),
# Charvya (chewables) e.g. poha, roasted horse gram.
These food articles are heavy for digestion in ascending order. [B.P. Prathama Khanda 4/142-143]<ref>Bhavamishra. Bhavaprakasha -Volume I. Translated from Sanskrit by K.R. Srikantha Murthy. 1st ed. Varanasi: Krishnadas academy;2000.</ref>
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==== [[Amashaya]]- Site of digestion ====
Amashaya is a site of digestion of all types of food. After complete digestion, the digested essence of food reaches all the body organs through vessels. Amashaya is a seat of [[pitta dosha]] and [[kapha dosha]] [Cha. Sa.[[Sutra Sthana]] 20/8] and the disorders originated from [[amashaya]] are specifically grouped as the disorders having a predominance of these two [[dosha]]. [Cha.Sa.[[Vimana Sthana]] 6/3] The Pachaka pitta and kledaka kapha play important role in digestion. Surface anatomy describes [[amashaya]] as the organ situated between the umbilicus and the breast. Stomach can be considered as upper segment of [[amashaya]]. Small intestine along with liver and pancreas can be considered as the lower segment of [[amashaya]].
==== Proper quantity of food ====
==== Proper quantity of food ====
==== Understanding proper quantity of food (sauhitya matra) and physiological mechanism of satiation====
==== Understanding proper quantity of food (sauhitya matra) and physiological mechanism of satiation====
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Satiation is a process that leads to the termination of eating, which may be accompanied by a feeling of satisfaction. Proper quantity of food (sauhitya matra) means eat till the filling of satiety. This satiety term is further differentiated into two functionally different terminologies namely satiation and satiety. Benelam B defines Satiation as the process that leads to termination of eating, accompanied by feeling of satisfaction. This is also called as within meal satiety. Further he defines Satiety as the feeling of fullness that persists after eating, potentially suppressing further energy intake until hunger returns .<ref>Benelam B. Satiation, Satiety and their effects on eating behavior. Nutrition Bulletin. London UK. British Nutrition Foundation. May 2009;34(2):126–173.
Satiation is a process that leads to the termination of eating, which may be accompanied by a feeling of satisfaction. Proper quantity of food (sauhitya matra) means eat till the filling of satiety. This satiety term is further differentiated into two functionally different terminologies namely satiation and satiety. Benelam B defines Satiation as the process that leads to termination of eating, accompanied by feeling of satisfaction. This is also called as within meal satiety. Further he defines Satiety as the feeling of fullness that persists after eating, potentially suppressing further energy intake until hunger returns .<ref>Benelam B. Satiation, Satiety and their effects on eating behavior. Nutrition Bulletin. London UK. British Nutrition Foundation. May 2009;34(2):126–173.
https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.1467-3010.2009.01753.x </ref>Sorensen LB termed it as between-meal satiety. It is the state where eating is inhibited till next eating episode.<ref>Sørensen LB, Møller P, Flint A, Martens M, Raben A. Effect of sensory perception of foods on appetite and food intake: a review of studies on humans. Int J Obes Relat Metab Disord. 2003;27(10):1152-1166. doi:10.1038/sj.ijo.0802391</ref>
https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.1467-3010.2009.01753.x </ref>Sorensen LB termed it as between-meal satiety. It is the state where eating is inhibited till next eating episode.<ref>Sørensen LB, Møller P, Flint A, Martens M, Raben A. Effect of sensory perception of foods on appetite and food intake: a review of studies on humans. Int J Obes Relat Metab Disord. 2003;27(10):1152-1166. doi:10.1038/sj.ijo.0802391</ref>
'''Low satiety phenotype:''' ‘Low satiety phenotype’ is associated with specific behavioral and metabolic profiles that could explain their susceptibility to overeating. These individuals do not recognize their appetite sensation before and after meal. This is considered as an important step in individualized obesity treatment.<ref>DrapeauV, Gallant A. The low satiety phenotype. In: Blundell JE, Bellisle F, ed. Satiation, Satiety and the Control of Food Intake: Woodhead Publishing Series in Food Science, Technology and Nutrition; 2013:Pages 273–297. https://doi.org/10.1533/9780857098719.5.273</ref>
'''Low satiety phenotype:''' ‘Low satiety phenotype’ is associated with specific behavioral and metabolic profiles that could explain their susceptibility to overeating. These individuals do not recognize their appetite sensation before and after meal. This is considered as an important step in individualized obesity treatment.<ref>DrapeauV, Gallant A. The low satiety phenotype. In: Blundell JE, Bellisle F, ed. Satiation, Satiety and the Control of Food Intake: Woodhead Publishing Series in Food Science, Technology and Nutrition; 2013:Pages 273–297. https://doi.org/10.1533/9780857098719.5.273</ref>
==== Effects of deficient quantity of food ====
==== Effects of deficient quantity of food ====