Global Ayurveda Academy (GAA) is pleased to introduce the Ayurvedic Food and Nutrition Consultant Program at Ayurveda Wellness Center 567 Thomas Street Coopersburg, Pennsylvania 18036 USA.
GAA formulated the Ayurvedic Food and Nutritional Consultant to provide an in-depth, experiential course based on the guidelines of the World Health Organization (WHO) Benchmarks for training in Ayurvedic Dietetics to help Ayurvedic and other wellness professionals deepen and broaden their knowledge of a holistic, Ayurvedic approach to diet, digestion, nutrition, and food guidelines.
Alignment with World Health Organization Benchmark Training The AFNC course is based on the guidelines of the World Health Organization (WHO) Benchmarks for training in traditional / complementary and alternative medicine: benchmarks for training in Ayurveda & Government of India, Ministry of Health & Family Welfare, Department of Ayurveda, Yoga, Naturopathy, Unani, Siddha and Homeopathy (AYUSH), New Delhi, India. (Reference Number: D.O. NO. 480 /Adviser (Ayurveda) / 2009, May 1st, 2009), and is approved by Association of Ayurvedic Professionals of North America (AAPNA), Inc.
In accordance with World Health Organization (WHO) benchmark training in Ayurveda - Ayurvedic Dietetics, AFNC course content includes the following: 1. Concept of food and its importance 2. Life-enhancing (Ayushyakara) and vitalizing (Urjaskara) foods 3. Properties and classification of various foods 4. Food and its influence on Jatharagni (digestive fire) 5. Importance of food in health and disorders Anupana (vehicle) according to dosha combination, compatible and incompatible foods 6. Healthy and unhealthy foods on doshic constitution 7. Seasonal routine and foods; daily routine and foods; best foods and their action 8. Use of six tastes of foods for health 9. Types of food and drinks Cereals and pulses and their properties 10. Vegetables, fruits and salads and their properties 11. Fermented substances and foods 12. Types of water and their importance in food 13. Milk and milk products in health and disease 14. Edible fats and oils Animal products, including meat, fish and poultry 15. Incompatible foods (Viruddha ahara) and suitable and unsuitable foods (Satmya and Asatmya Ahara) 16. Favorable and unfavorable foods according to various disorders & importance of foods in yogic practices 17. Types of honey and medicinal uses, including various dietary forms, including recipes
Ayurveda, the science of life, focuses on various modalities of health and wellness through proper diet, digestion and nutrition. The key to understanding food and nutrition for various body constitutions (prakriti) is an integral aspect of Ayurvedic cooking and eating. The father of modern medicine, Hippocrates, rightly said: "Let food be thy medicine and medicine be thy food".
Ayurvedic nutrition includes the following principles - Incorporating six tastes in each meal; Compatible and incompatible food combinations; Utilizing various spices and condiments to bring forth the healing qualities within foods; Consideration of diurnal and seasonal changes; How to eat, cook, digest, assimilate, absorb and metabolize meals. Preparing foods according to individual constitution Addressing various digestive imbalances - gluten, lactose intolerance, etc.
Prospective AFNC students will benefit from the course by asking themselves the following questions before the course begins: 1. What time do you eat your meals? 2. How many meals do you have per day? 3. How do you feel after eating? 4. How are your energy levels after you eat, throughout the day? 5. What kind of food do you like? 6. Do spices foods make you irritated? 7. Do you like desserts / and or sweets? 8. How many times per day / week do you eat fruit? 9. How many times per day / week do you eat vegetables? 10. How many packaged, processed, canned and frozen foods do you eat? 11. Do you use spices in your cooking? Specify… 12. What kind of environment do you eat in? 13. Do you go to sleep right after eating? 14. How often do you eat at a restaurant or get take out per week? 15. How often do you cook your own foods? 16. Do you eat organic foods? 17. Do you enjoy cooking?
Program Outline The Ayurvedic Food & Nutrition Consultant (AFNC) Certification Program is a 500-hour course, divided into three modules, which take place over a period of 3 months and include hands-on vegetarian cooking instruction, distance-learning webinars, and home study. This 500-hour program of study is detailed as follows:
63 hours of Webinars (Pre-recorded) 70 hours of online or in person Ayurvedic cooking instruction & training 367 hours of home study, quizzes, assignments, and projects, complying with the requirements of the Ayurvedic Food and Nutrition Consultant Certificate Course as outlined by Association of Ayurvedic Professionals of North America, Inc. (AAPNA).
Highlights of the AFNC program’s hybrid learning approach include: 7 days of hands-on, vegetarian, sattvic, immersive cooking classes, one week (Sunday to Saturday, 7:00 AM - 8:00 PM) 21 webinars (see topics below) Home study to allow self-paced integration of content learned in cooking instruction and webinars
Part I Webinar Instruction (Pre-recorded Webinars) Students will study at their own pace, 21 pre-recorded webinars, each 3-hour in length. Here is the link for the webinars to purchase - Online Pre-Recorded Webinars to Download
Webinar topics include: In following WHO guidelines, the 21 webinar topics are as follows: 1. Concept of food and its importance 2. Life-enhancing (Ayushyakara) and vitalizing (Urjaskara) foods 3. Properties and classification of various foods 4. Food and its influence on Jatharagni (digestive fire) 5. Importance of food in health and disorders Anupana (vehicle) according to dosha combination, compatible and incompatible foods 6. Healthy and unhealthy foods on doshic constitution 7. Seasonal routine and foods; daily routine and foods; best foods and their action 8. Use of six tastes of foods for health 9. Types of food and drinks 10. Cereals and pulses and their properties 11. Vegetables, fruits and salads and their properties 12. Fermented substances and foods 13. Types of water and their importance in food 14. Milk and milk products in health and disease 15. Edible fats and oils 16. Animal products, including meat, fish and poultry 17. Incompatible foods (Viruddha ahara) and suitable and unsuitable foods (Satmya and Asatmya Ahara) 18. Favorable and unfavorable foods according to various disorders 19. Importance of foods in yogic practices 20. Types of honey and medicinal uses, including various dietary forms, including recipes 21. Ayurvedic home remedies
Part II 7 Days In-Person Immersive Instruction Hands-on Teaching / Cooking Location: Ayurveda Wellness Center, 567 Thomas Street, Coopersburg, PA 18036, USA
Over the course of 7 days, AFNC students will delve into the Ayurvedic principles of food and nutrition through lectures, interactive demonstrations, and hands-on sattvic, vegetarian cooking experiences. During the 7-day session, will be dedicated to learning the principles and techniques for creating dishes focused on balancing vata and pitta and kapha and Tridosha dosha and students will work in teams or groups to create one complete meal and record instructor’s and classmates’ feedback. This practicum will be taught entirely by Dr. Shekhar Annambhotla, BAMS, MD-Ayurveda, LMT, RYT, RAD, AD, DAM, FAAPNA
Part II: Cooking Practicum During each 7-day session, students can expect to learn how, when and why to prepare the following: Refreshing breakfasts to start a healthy day Appealing appetizers to stimulate digestion Healing, aromatic teas and other soothing beverages Tempting and tasty salads and dressings Delectable, tangy chutneys to enliven meals Flavorful, crispy fritters and other accompaniments Yeast-free flat breads Sweet and savory, soul-comforting soups Cleansing khichidi Palate-pleasing protein recipes to build and strengthen muscles Dals, sambars and tofu dishes Gratifying grain dishes Vitality-imparting vegetable dishes Simple, light, complete meals to pack for travel The “Spices of Life” – churnas and masalas for taste and balance Delicious, naturally-sweetened desserts and prasadas (nectar)
Part II: Lectures & Demonstrations (During the afternoon sessions during practicum) Interspersed with the practicum of cooking, students will listen to and watch lectures and demonstrations correlated to the dishes they are learning to prepare. Dr. Shekhar Annambhotla will provide discourse and demonstrations in the following content areas:
Vata Dosha: Prana Vata locations, balanced, imbalanced symptoms, and disorders Udana Vata locations, balanced, imbalanced symptoms, and disorders Samana Vata locations, balanced, imbalanced symptoms, and disorders Apana Vata locations, balanced, imbalanced symptoms, and disorders Vyana Vata locations, balanced, imbalanced symptoms, and disorders Effect of Vata on Dhatu and their disorders Effect of Vata on Srotas and their disorders Effect of Vata on Malas and their disorders Effect of Vata on various manasa (psychological) disorders
Pitta Dosha: Pachaka Pitta locations, balanced, imbalanced symptoms, and disorders Ranjaka Pitta locations, balanced, imbalanced symptoms, and disorders Sadhaka Pitta locations, balanced, imbalanced symptoms, and disorders Alochaka Pitta locations, balanced, imbalanced symptoms, and disorders Bhrajaka Pitta locations, balanced, imbalanced symptoms, and disorders Effect of Pitta on Dhatu and their disorders Effect of Pitta on Srotas and their disorders Effect of Pitta on Malas and their disorders Effect of Pitta on various manasa (psychological) disorders
Kapha Dosha: Kledaka Kapha locations, balanced, imbalanced symptoms, and disorders Avalambaka Kapha locations, balanced, imbalanced symptoms, and disorders Bodhaka Kapha locations, balanced, imbalanced symptoms, and disorders Tarpaka Kapha locations, balanced, imbalanced symptoms, and disorders Sleshaka Kapha locations, balanced, imbalanced symptoms, and disorders Effect of Kapha on Dhatu and their disorders Effect of Kapha on Srotas and their disorders Effect of Kapha on Malas and their disorders Effect of Kapha on various manasa (psychological) disorders
Learning Outcomes Upon completion of this certification course, participants will:
Acquire an in-depth understanding of ayurvedic food and nutrition principles and cooking and how to apply these to their own lives.
Be able to make recommendations to clients regarding modifications in their lifestyles, food, nutrition and healthy cooking according to their individual constitutions to restore balance to their lives.
Students will receive a free student membership certificate from AAPNA (Association of Ayurvedic Professionals of North America), Inc. USA
Be eligible to apply these credits toward becoming a Registered Ayurvedic Food & Nutrition Consultant (RAFNC) by the Association of Ayurvedic Professionals of North America, Inc. (AAPNA). Tuition $1,870 (paid in full) in person training / 7 days $630 (pre-recorded webinars) Total Tuition: $2,500
Tuition does not include: Accommodations, travel expenses, textbooks, etc. (Estimated additional cost of textbooks, notebooks, supplies - $150)
Recommended Books: 1. The 25 Day - Ayurveda Cleanse 2. A Primer on Ayurveda: A Practical Guide on Personalized Nutrition for Dietitians, Nutritionists and Healthcare Professionals 3. Ayurveda Cooking for Beginners: An Ayurvedic Cookbook to Balance and Heal 4. Eat-Taste-Heal: An Ayurvedic Cookbook for Modern Living 5. Ayurveda: The Easy Ayurveda Cookbook - An Ayurvedic Cookbook to Balance Your Body and Eat Well 6. Ayurvedic Cooking for Self Healing 7. Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles
Testimonials from our graduates
"AFNC program provided me with a perfect environment to sharpen my cooking skills and gave me the tools to understand the principles of Ayurvedic food and nutrition. The three modules connected me to like-minded people; the students and faculty members were extremely supportive during the length of the program, I strongly recommend AFNC to any individual who wants to raise a healthy family by adopting a holistic lifestyle.” - Dr. Samina Ahmad, Tappan, New York
"To put it simply "I love this program!" It is much more then I could have asked for. It has not only helped me learn how to bring Ayurveda to the kitchen table, but has more so taught how to nourish my body as well as how to serve family, friends, and guests delicious and nourishing food, which I find to be a wonderful honor and privilege. After completing this program I feel much more confident in the kitchen as well as in the grocery store. Who knew that there is so much to learn and so many different ingredients to be utilized in cooking? It's safe to say that this has been much more than just a cooking class! From the lectures, assignments, and time organizing, preparing, and cooking balanced Ayurvedic meals, it has felt as if I am not only eating, but also sleeping, and breathing Ayurveda. Food truly is medicine! I can hardly wait to start helping others with what I have learned!! Lastly, but far from least, is the amazing connections and learning experiences shared with my classmates. I feel that I couldn't have had the privilege to work with a more friendly group of individuals. Everyone has been so helpful and nice! They have taught me a deeper understanding of teamwork as well as the importance of coming together to achieve a common goal. Learning with and from everyone has been such a wonderful and unforgettable experience.” - Forest Seifert, Bethlehem, Pennsylvania
"I thoroughly enjoyed this course. The best part was the hands-on modules where we were able to watch and learn, and then practice cooking ourselves. Everyone was very supportive and encouraging - even when mistakes were made! I learned a lot and now love using all the spices I once just wondered about. Coming over from Italy to do this was a great idea.” - Michelle Costantini, Italy and Pennsylvania
"Dr. Shekhar is clear and very motivating. He will do anything to help us continue on this path with lots of support and encouragement. The hands-on cooking was amazing and delicious. Dr. Shekhar taught us from personal experience and was very willing to show us new techniques. This program will help us all stand out as more complete Ayurveda practitioners. We had a wonderful community of like-minded, new friends. Highly recommend!" - Linda Varady Berman, Long Island, New York "Dr. Shekhar guided us into a cohesive bunch who encouraged each other's AFNC growth. He created a wonderful flow so we assimilated practical improvements into our lives - all while making us laugh & enjoy! It was truly a treat & an honor to be a part of AFNC. Thank you so much.” - Kim Giitika' Jaeger, Camp Hill, Pennsylvania
"The classes are practical and interactive. The hands-on cooking assignment is unique, because it allows the student and faculty the opportunity to prepare, eat and engage in discussions based upon the valuable Ayurvedic principles of "Food as Medicine". -Antonio Andrade, MD, Orlando, Florida
"The AFNC program was very useful in learning about cooking different foods with modifications for dosha balancing. The webinars and classroom lectures covered a variety of topics on Ayurvedic nutrition to get a better understanding of the role of food as medicine in our lives for health and healing. The program was taught by great teachers with a lot of experience in Ayurveda from India which kept the material very authentic. Dr. Shekhar offered a good combination of Ayurvedic and modern perspectives of food and nutrition that I could apply in my own practice as a dietitian. Combining the ancient wisdom of Ayurveda with my previous knowledge of Nutrition and Medical Dietetics has taken my practice to a new level of counseling so that I can provide my patients with the necessary tools to intuitively make choices in their food. The teamwork in the kitchen, the laughs, and our cheerleader Dr. Shekhar were some of the highlights. If you love Ayurveda, this is a program for you". - Pushpa Soundararajan, RD, LD, AFNC, Chicago, Illinois
2021 Students - Summer 1. Anisa Kassim, LAc., A,P., California 2. Erica Coughlin, Florida 3. Ilse Oliver, California 4. Kenneth Haulton, Pennsylvania 5. Linda Grimm, Pennsylvania 6. Nancy A Smith, Pennsylvania 7. Ramapriya Krishnamurthy, Texas 8. Reina Frankfort, California 9. Sarah Mohammad, California 10. Usha Pappu, Georgia 11. Versha Dixit, Pennsylvania
2017 Students - Spring 1. Jennifer Guyton, LMT, Pennsylvania 2. Divya Selvakumar, PhD, Maryland 3. Jennifer Mann, RYT, Pennsylvania
2017 Students - Fall 1. Melissa Vallone, RYT, Pennsylvania 2. Amy Matyas, RN, Pennsylvania 3. Poonam Mitra, Pennsylvania 4. Scott Erickson, Pennsylvania 5. Antonio Andrade, MD, Florida 6. Sonia Tigero, Florida 7. Anonymous, Pennsylvania 8. Sydney Robertson, Pennsylvania
2016 Graduates 1. Pushpa Soundararajan, RD, LD, MBA, AFNC, Chicago, Illinois 2. Samina Ahmad, MBBS, ALC, CAP, AFNC, Tappan, New York 3. Brian Kenealy, ALC, AFNC, Syracuse, New York 4. Linda Varady-Berman, AFNC, Long Island, New York 5. Kim Giitika Jaeger, ALC, CAP, AFNC, Camp Hill, Pennsylvania 6. Forest Seifert, AFNC, Bethlehem, Pennsylvania 7. Michelle Costantini, ALC, AFNC, New York & Italy
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