Practice Worksheet - 08 | ASHTA AHARA VIDHI AYATANAM | Basics of Ayurveda | Dr. Gitanjali S

1. How many factors are included in Ashtahara Vidhi to assess food utility?

2. Which factor describes the inherent qualities and nature of food (Guna, Virya, Rasa)?

3. Which factor refers to the processing methods like roasting, churning, infusion?

4. Which factor addresses food combinations and highlights incompatible foods?

5. Which factor is concerned with the quantity (Matra) of food eaten?

6. Which factor evaluates the origin of food and individual body constitution?

7. Which factor includes seasonal routines and daily meal timing?

8. According to the eating rules (Vidhi), food should be consumed:

9. Why should a small amount of snigdha (oil/ghee) be included in meals?

10. What defines Viruddha Ahara (incompatible food)?

1. _________ refers to the inherent nature or qualities of food.

2. _________ covers all methods of processing food like roasting and fermenting.

3. _________ is concerned with the amount or quantity of food consumed.

4. According to eating rules, food must be consumed slightly ________.

5. Incompatible foods share opposite ________, leading to Viruddha Ahara.