AYURVEDIC PRACTICES AND CONCEPTS [CAE 207] Question Paper

 

SEMESTER – II

AYURVEDIC PRACTICES AND CONCEPTS [CAE 207]

 ANSWER ALL FIVE QUESTIONS

Q1. Elaborate on concept of Ayurveda and its contribution to Indian cuisine.

OR

      Elaborate on preventive care in Ayurveda through Indian food style.

Q2. Write down about Ayurvedic significance of ingredients used in Indian cusine.

OR

     List the utensils mentioned in Aurveda used to cook and serve food and their health benefits.                                      

     Also write Medicinal and health importance of cow milk and its by-products.

Q3. Narrate the role of Ayurvedic food in preventing diseases.

OR

     Write different food tastes and its significance in Ayurvedic food.

Q4. Write  Ayurvedic guidelines in food consumption of different seasons.

OR

Write in detail about dietary guidelines for different body constituents-

Vatta, Pitta and Kapha.

Q5. Elaborate modern day food habits and its consequences and remedies in Ayurveda.

 OR

Write down how Ayurvedic practices ave helped  in present pandemic situation for Revitalizing Energy, Concentration and Anti-aging.

 

1^st MID TERM EXANS

 

Q1. Define taste? Explain its types with examples of Ingredients.

OR

How does taste impact human body? Write in detail about Tongue taste?

Q2. Explain in detail about impact, prevention and cure of diseases through Ayurvedic eating.

OR

Explain the dietary guideline for different body constitution Vatta, Pitta and Kapha.

Q3. Write short notes on any five:

a)      Goal of Ayurveda

b)      Purpose of Ayurveda

c)      Importance of cow milk

d)     Astringent Taste

e)      Prevention from Gastric problems

f)       Vata

g)      Kapha

h)      Medicinal benefits of Ayurvedic food

 

Q4. What do you understand by Satvik, Rajsik and Tamsik?

OR

According  to Ayurveda How to eat, what to eat and when to eat? Explain in detail.

 

2^nd MID TERM EXAMINATION

2^nd Semester BBA in CULINARY ARTS

SUBJECT- AYURVEDIC PRACTICES AND CONCEPTS (CAOE -207)

 

Q1. Explain in detail the concept of fasting in Ayurveda.

OR

Explain the 8 factors which influence the way nutrition is absorbed in our body.

Q2. Explain in accordance with Ayurveda, the different types into which food is categorized.

OR

Fill up the blanks:

a)      Satvik diet is based on foods in Ayurveda and yoga literature that contains the _______ quality.

b)      __________food promotes dullness and ignorance as it takes time to digest.

c)      According to Ayurveda foods that decrease the energy of the body are called _______.

d)     Hot and spicy, refined cereals fall under _______food.

e)      ________type of food provides calmness, longevity, and strength.

f)       __________type of food often revokes mental restlessness.

g)      __________type of food should be consumed only by people who indulge in heavy physical work.

h)       Meat, garlic, eggplant, onions are examples of _______ food.

i)         Milk and milk products, fresh fruits, fresh vegetables, are examples of _______ food.