Course lesson

1.1. Swastha and Swasthya

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Course curriculum

2nd BAMS Coaching – All Subjects

SWP1 Notes
1.1. Swastha and Swasthya
1.2. Importance of Shodhana in Swastha in relation to Sanchita
1.3. Concept of well-being
2.1. Healthy Life style -Dinacharya (Daily regimen)
2.2. Concept of Dincharya, Aim benefits and importance
2.3. Niyata Kala Vihara, Aniyata Kala Vihara, Usha Jalpan
2.4. Mukhaprakshalana and face washes used currently
2.5. Jihwanirlekhana, Anjana, Kavala, Gandush
2.6. Abhyanga - Sarvanga Abhyanga, Padabhyanga, Shiroabhyanga
2.7. Tambula, Dhoomapana
2.8. Vyayam, Udwartana, Utsadana, Udgharshana
2.9. Snana - Anulepana | Vastradharana
3.1. Ratricharya, Ratri Bhojan Vidhi, Nidra
3.2. Effects of Ratri Jagarana, Diwaswapna, Anidra etc.
3.3. Human Circadian Timing System and Sleep-Wake Regulation etc.
3.4. Abrahmacharya, Brahmacharya, Reproductive & sexual health
4.1. ऋतुचर्या काल - आदान काल, विसर्ग काल
4.2. Identification of seasons _ Dosha - Sanchaya, Prakopa, Prashamana
4.3. Relation of Agni, Bala and Ritu, Ritu Shodhana, Hemant Charya
4.4. Shishir ritucharya, Vasant ritucharya, Grishma ritucharya
4.5. वर्षा ऋतुचर्या, शरद ऋतुचर्या, Rainy & Autumn Season Regimen
4.6. Pravruta ritucharya, Ritusandhi, Ritu Haritaki, Yama Danshtra kaal
5.1. रोगानुत्पादनीय अध्याय॰ वेग धारण ॰ वेग उदीरण ॰ वेग धारण जन्य रोग
5.2. अधारणीय वेग Adharaneeya Vega
5.3. वेगौदीरण ॰ Vegaudirana - Importance of Dharaneeya Vega
6.1. सदवृत - Introduction of Sadvritta, maintenance of personal health
6.2. आचार रसायन - Sadvritta, Social & Spiritual health
6.3. मानसिक स्वास्थ्य ॰ Characteristics of a mentally healthy person
6.4. Mental health services and Comprehensive mental health programme
7.1. आहार ॰ Significance of Ahara - Classification of Ahara Dravyas
7.2. आहार विधि विधान ॰ Ahara Vidhividhana
7.3. आहार सेवन काल ॰ द्वादश अशन प्रविचारणा
7.4. Applied aspects of Pathyahara, Apathyahara, Samashana etc.
7.5. आहार विहार – उपवास एवं संतर्पण जन्य व्याधि, अपतर्पण जन्य व्याधि
7.6. षडरस भोजन, आहारविधि विशेष आयतन, नित्य सेवनीय द्रव्य
7.7. अष्ट आहार विधि विशेष आयतन
7.8. आहार द्रव्यों के गुण कर्म – शूक धान्य, शमी धान्य
7.9. आहार द्रव्यों के गुण कर्म – शाक वर्ग, हारीत वर्ग, फल वर्ग
7.10. आहार द्रव्यों के गुण कर्म – तैल वर्ग, इक्षु वर्ग, दुग्ध वर्ग
7.11. आहार द्रव्यों के गुण कर्म – मद्य वर्ग, कृतान्न वर्ग, मांस वर्ग, जल वर्ग
7.12. आहार उपयोगी वर्ग – Spices & Condiments, Prebiotics & Probiotics
7.13. Recommended Daily Allowance of nutrients – Protein & Carbohydrates
7.14. Proximate principles of food – Carbohydrates, Fat soluble vitamins
7.15. Proximate principles of food – Water soluble vitamins
7.16. Proximate principles of food – Vitamin C, Calcium, Minerals
7.17. Proximate principles of food – Minerals (continued)
7.18. Balanced Diet – Definition, Criteria and Importance
7.19. Importance of balanced diet, Social Aspects of Nutrition
7.20. Food hygiene, Sanitation of eating places, Preservation of food
7.21. Food handlers, Foodborne diseases, Food fortification
7.22. Food Adulteration & Foodborne Diseases
7.23. Milk Hygiene & Meat Hygiene
7.24. Slaughterhouse, Fish, Egg, Fruits & Vegetables – Safety & hygiene measures
7.25. Formulation of Pathya-Apathya Diet for Prevention of Diseases
7.26. Food Safety and Standards Act, 2006
7.27. Different Dietary Supplements and Ergogenic Aids, Dietary patterns
7.28. Pesco-vegetarian, Plant-based diet, Importance of organic foods
7.29. Cooking practice, Nutraceuticals etc.
7.30. Viruddha Ahara
8. Rasayana for Swasthya
9.1. Yoga
9.2. Rajayoga
9.3. Raj-Hata-Karma & Yog Bhava
9.4. Ahara Panchakosha Siddhanta
9.5. Ashtanga Yoga
9.6. Pranayama (June session)
9.7. Pratyahara, Dharana, Dhyana, Samadhi, Suryanamaskar
9.8. Shatkarma
9.9. Tratak, Kapalbhati, Bandha, Mudra
9.10. Shatchakra Nadi Moksha (IDY special)

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