Review of Aahardravya in Ashtanghridaya for Ksheerannada children.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Review of Aahardravya in Ashtanghridaya for Ksheerannada children.”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Milk:
Milk is a fundamental food source for children, recognized for its nutritional richness and essential proteins. The review emphasizes the decreasing quality of modern milk due to factors like contamination and processing, leading to various health issues for children. Alternatives to milk are explored to address nutritional deficiencies.

2) Rice (Rce):
The term 'the rice' indicates the various types of rice explored in Ayurvedic texts for their beneficial qualities as Balya and Bruhan foods. The review discusses specific rice preparations that can substitute for milk, serving as an essential part of a child’s diet.

3) Dravya:
Dravyas are the substances or foods analyzed in the review for their Balya and Bruhan properties. Identification of these Dravyas from ancient texts guides the formulation of nutritious diets, especially in scenarios where milk is unavailable or unsuited for children, highlighting their importance in child health.

4) Water:
Water plays an integral role in Ayurvedic dietary preparations, acting as a medium for cooking grains like rice and pulses. In traditional recipes, water's quantity is carefully measured to ensure the proper consistency and digestibility of the food, making it an essential aspect of children's nutrition.

5) Balya:
Balya refers to foods or substances that possess qualities that enhance strength and growth. In the context of child nutrition, Balya Dravyas are vital for achieving optimal development. This review highlights various Balya foods derived from classical Ayurvedic texts and their role in supporting children’s dietary needs.

6) Varga:
Varga signifies categories or classifications in Ayurveda. Various food items, including grains, pulses, and dairy, are organized into specific Varga based on their properties and effects on health. This organization aids in selecting appropriate foods for specific dietary purposes, notably for children whose nutritional needs are critical.

7) Samhita:
Samhita refers to ancient Ayurvedic compilations of knowledge and practices. Texts like Ashtanghriday and Sharangdhar Samhita serve as foundational references for identifying suitable foods and preparations that support children's nutrition. These texts underscore Ayurveda's holistic approach to diet and health.

8) Joshi (Josi):
Vd. Chinmayee Pravin Joshi is the primary author of the study, contributing as a PG scholar in Ayurvedic medicine. Her insights and research focus on addressing contemporary issues in child nutrition through the lens of traditional Ayurvedic practices, emphasizing the relevance of historical knowledge to modern health.

9) Barley:
Barley is recognized as a significant grain in Ayurvedic nutrition, characterized by its health-promoting properties. Within the context of diets for children, barley serves as a valuable alternative to milk, providing essential nutrients and supporting digestion and overall well-being.

10) Aahar:
In Ayurveda, Aahar denotes food or dietary intake and is crucial in health and wellness. The review emphasizes the importance of selecting appropriate Aahar for children, focusing on nutritious alternatives that can meet growth and developmental needs alongside or instead of traditional dairy sources.

11) Meat:
Referring generically to animal protein sources, 'the meat' emphasizes its significance in children's diets. The review discusses how various meats can fill nutritional gaps where milk may fall short, supporting robust physical development.

12) Powder:
In the context of Ayurvedic cuisine, powder refers to ground spices or foods that can enhance flavors and nutritional profiles. The review discusses how various powdered ingredients are critical in traditional recipes, impacting overall acceptability and health benefits for children.

13) Science (Scientific):
This term underscores the reference to scientific principles and validated practices in the study. The authors connect traditional Ayurvedic concepts with contemporary understanding, justifying the use of certain foods through principles of nutrition science, thereby bridging ancient wisdom with modern dietary guidelines.

14) Sugar:
Sugar serves as a sweetening agent in many Ayurvedic preparations, enhancing palatability for children. While traditionally used in various recipes, it is important to consider the balance between sweetness and health, particularly in diet planning for children to avoid unnecessary sugar intake.

15) Diet:
Diet refers to the overall food intake essential for health and development. This review emphasizes the formulation of balanced diets that cater to children's specific nutritional needs, exploring alternatives to milk and promoting diverse sources of nutrients to ensure optimal growth and health.

16) Ghi (Ghee):
Ghee, or clarified butter, is an integral part of Ayurvedic cooking, praised for its digestive properties and capability to enhance other food tastes. The review discusses its role in preparations aimed at supporting children's growth and nutrition as a healthy cooking fat.

17) Pulse:
Referring to individual pulses, this term highlights the essential nutrient profile they offer, particularly in vegetarian diets. Pulses provide critical proteins and can enhance meals in the absence of milk, making them a staple in children's diets as suggested in Ayurvedic practices.

18) Food:
The concept of 'the food' encompasses specific dietary recommendations explored in the review. It highlights alternative sources of nutrition for children, particularly aiming to replace or supplement milk intake with traditional Ayurvedic dishes known for their balanced nutrition.

19) Coconut (Cocoanut):
Coconut, including its water and flesh, is highlighted for its nutritional benefits and versatility in Ayurvedic cooking. The review points out its role in recipes suitable for children, contributing hydration and nourishment as a milk alternative.

20) Dhule:
Dhule refers to the geographical context of the authors' Ayurvedic institution. It emphasizes the local practices and dietary needs pertinent to this region, underlining the environmental factors that influence the selection of foods and dietary recommendations in children’s nutrition.

21) Aha (Ahan, Ahar):
Ahar, synonymous with food and nourishment in Ayurveda, emphasizes the importance of food choices on health. The review examines Ahar selections tailored for children, promoting dietary strategies that ensure balanced nutrition and proper growth in the absence of traditional dairy sources.

22) Agnimandya (Agni-mandya, Agnimamdya):
Agnimandya refers to low digestive fire, a condition adversely affecting digestion and metabolism. The review discusses its prevalence among children and its implications on nutrient absorption, emphasizing the need for easily digestible alternatives to milk to prevent related health issues.

23) Asafoetida:
Asafoetida is a potent spice known in Ayurveda for its digestive benefits. The review notes its inclusion in recipes for children to enhance digestion and prevent gastrointestinal discomfort, aligning with Ayurvedic principles of promoting gut health through carefully selected spices.

24) Disease:
Disease highlights the health concerns affecting children due to inadequate nutrition and dietary imbalances. In discussing alternatives to milk, the review emphasizes the role of proper diet in preventing diseases linked to nutrition deficits, aligning with Ayurvedic preventive healthcare strategies.

25) Kalpana:
Kalpanas indicate various formulations or food preparations in Ayurveda. In the review, it details traditional methods and combinations used to create healthy, digestible recipes that can support children’s dietary needs, especially in the context of alternatives to milk.

26) Kapha:
Kapha represents one of the three doshas in Ayurveda, associated with earth and water elements. The review discusses the relevance of Kapha in children's diets, particularly how certain foods can either exacerbate or help balance this dosha, influencing overall health and development.

27) Saktu (Shaktu):
Saktu refers to roasted flour or cereal mixes, frequently used in Ayurvedic recipes. The review emphasizes Saktu's nutritional properties as a readily digestible food, which can provide sustenance and energy for children, making it a viable alternative to traditional dairy products.

28) Peya:
Peya signifies a type of gruel in Ayurveda that is easily digestible and nourishing, particularly for children. The review discusses its preparation methods and health benefits, portraying it as a suitable alternative for milk in the context of a holistic dietary approach for children.

29) Substance:
Substances refer to various types of food described in the review, emphasizing their nutritional profiles. Understanding these substances allows for a broader selection of dietary options tailored to children’s health needs, particularly in the quest for alternatives to milk.

30) Ayurveda (Ayus-veda):
Ayurveda is an ancient holistic health system originating in India, emphasizing balance in diet, lifestyle, and wellness. The review draws heavily from Ayurvedic principles, leveraging historical dietary insights to address modern nutritional challenges faced by children, particularly concerning milk consumption.

31) Animal:
Animal refers to various sources of animal-derived nutrition presented in the review. It emphasizes the nutritional benefits and implications of incorporating such foods, including dairy and meat, into children's diets while considering modern concerns about health and safety.

32) Mantha (Mamtha):
Mantha refers to a specific type of Ayurvedic preparation involving water and various ingredients. The review explores this concept in creating nutritious dishes for children, showing how traditional methods can cater to dietary needs in the absence of milk.

33) Rasala:
Rasala signifies sweet yogurt preparations within Ayurvedic cuisine. Described as nutritious, Rasala is considered an alternative source of sustenance and energy for children, especially in contexts where milk may not be suitable or available, offering both taste and nourishment.

34) Vilepi:
Vilepi denotes a thick gruel or porridge made from various grains, recognized for its digestibility and nutritional value. The review discusses its preparation as a beneficial alternative to milk for children, aligning with Ayurvedic dietary recommendations.

35) Pakshin (Paksi, Paksin, Pakshi):
Pakshi refers to birds of various species. Mention of Pakshi in the review underscores the importance of biodiversity in sustainable food practices and highlights traditional views on animal proteins, including poultry, as nutritious components in children’s diets.

36) Family:
The term family in the review relates to biological classifications, particularly among the food sources discussed. It emphasizes the role of familiar foods and their ancestral connections in traditional diets, aiding in understanding how cultural practices influence children's nutrition.

37) Indian:
Indian highlights the cultural context from which Ayurveda and traditional dietary practices arise. The review draws on India's rich culinary history, emphasizing how indigenous practices and ingredients can be leveraged to support modern nutritional needs for children, particularly in the context of alternatives to milk.

38) Majja:
Majja translates to bone marrow in Ayurveda, representing a nutrient-rich substance praised for its health benefits. The review discusses its importance in nutrition, especially for children, as it provides essential fats and support for growth and development.

39) Manda (Mamda):
Manda refers to the broth or strained liquid from cooked grains, renowned for its health benefits. Within the context of the review, Manda is promoted as an easily digestible food option for children, highlighting its role in Ayurvedic diet preparations.

40) Study (Studying):
Studying refers to the investigative process conducted in the review. It highlights the importance of systematically analyzing available Ayurvedic literature to uncover nutritional alternatives for children’s diets, particularly in addressing the shortcomings of traditional milk consumption.

41) Bird:
Similar to the term 'Pakshi', 'bird' refers to avian sources of nutrition. The review highlights their role in traditional diets, illustrating how poultry can provide valuable protein along with essential nutrients for children, promoting well-rounded dietary choices.

42) Tala:
Tala denotes the ice apple or tala palm, recognized in Ayurveda for its cooling properties and nutritional benefits. The review highlights its inclusion as a seasonal food option for children, contributing to dietary diversity and overall health.

43) Amla:
Amla, or Indian gooseberry, is acknowledged for its high vitamin C content and health benefits in Ayurveda. The review discusses its potential inclusion in children's diets as a nutrient-dense alternative to milk, supporting immunity and overall well-being.

44) Terminalia chebula:
Terminalia chebula, known as Haritaki in Ayurveda, is highlighted for its digestive and health-promoting properties. The review presents it as a significant herb that can be incorporated into children's diets, especially when addressing issues related to digestion or nutrient absorption.

45) clarified butter:
Clarified butter, or ghee, is revered in Ayurveda for its rich flavor and health-promoting properties. The review discusses its use in traditional recipes as a healthy fat, providing energy and aiding in digestion, particularly important for growing children.

46) Indian jujube:
Indian jujube, known as Ziziphus mauritiana or Ber, is appreciated for its nutritional value and health benefits in Ayurveda. The review proposes its incorporation into children's diets as a natural sweetener or snack, promoting health and well-being.

47) Coconut water:
Coconut water is a natural hydration source rich in electrolytes. The review discusses its potential inclusion in children's diets, particularly in alternatives to milk, to ensure adequate hydration and nutrition, aligning with Ayurvedic dietary principles.

48) Quality:
Quality emphasizes the standard of nutrition that food items should meet. The review raises concerns about the decline in food quality, particularly regarding milk, advocating for higher standards to ensure that alternative foods are both nutrient-rich and safe for children's consumption.

49) Meat soup:
Meat soup denotes broth made from cooking meat, recognized for its nutrient-rich profile. In the review, such preparations are discussed as beneficial alternatives to milk, offering essential proteins and minerals vital for children's growth and development.

50) Boar flesh (Boar meat):
Boar meat is noted among various animal proteins considered in the review. Its inclusion signifies the diversity in dietary sources that can provide additional nourishment, considering traditional preparations suitable for children seeking alternatives to dairy products.

51) Cow milk (Cow's milk):
Cow milk is traditionally favored in children's diets for its rich calcium and protein content. The review examines contemporary concerns about quality and safety, leading to the exploration of alternative nutritional sources for children who may not tolerate milk properly.

52) Ziziphus mauritiana:
Ziziphus mauritiana, also known as Indian jujube, is noted for its fruit that provides various nutritional benefits. The review suggests its use as a snack or ingredient in children's diets, adding diversity while supporting health and nutrition.

53) Gmelina arborea:
Gmelina arborea, commonly known as Gambhari, is mentioned for its traditional uses in Ayurveda. The review presents this plant as another possible food source that could contribute to children's nutrition, particularly in regions where access to diverse foods is limited.

54) Citrus medica:
Citrus medica, or citron, is a fruit referenced for its potential health benefits. The review highlights its role in providing nourishment within children's diets, especially through traditional preparations that leverage its flavor and therapeutic properties.

55) Dravadravya (Drava-dravya):
Dravadravya is a term emphasizing the study of various substances and their roles in nutrition. In the review, it is used to explore food preparation and selection, particularly pertaining to children's health and dietary requirements addressing milk intake.

56) Pomegranate:
Pomegranate is renowned for its high antioxidant content and numerous health benefits. The review considers its potential inclusion in children's diets, promoting overall health and serving as an appealing and nutritious alternative to traditional dairy products.

57) Bhaishajya (Bhaisajya):
Bhaishajya refers to medicinal substances or formulations within Ayurveda. The review discusses the therapeutic potential of various food preparations, outlining their role in enhancing children's health, especially when alternatives to milk are necessary.

58) Green gram:
Green gram, or moong beans, is a noted source of protein and nutrients in Ayurveda. The review highlights its digestibility and suitability for children's diets, especially as a protein source that can effectively substitute for milk.

59) Butter milk (Buttermilk):
Buttermilk is a fermented dairy product that provides probiotics and can aid digestion. The review mentions buttermilk as a nutritious alternative that can complement children's diets, offering valuable nutrients while promoting gut health.

60) Vartakadi (Vartaka-adi):
Vartakadi encompasses bird species identified as protein sources in the review. It underlines traditional diets that include poultry as nutritious alternatives necessary for enhancing children's growth and offering diverse dietary options beyond dairy.

61) Ikshurasa (Iksurasa, Ikshu-rasa):
Ikshurasa, or sugarcane juice, is recognized for its sweetness and energy-boosting properties. The review discusses its significance as an alternative nutrient source for children, particularly when seeking substitutes for milk and enhancing energy levels.

62) Narikela:
Narikela refers to coconut in Ayurvedic texts. The review explores its culinary uses and health benefits, positioning coconut as a versatile ingredient in children's diets, especially as a hydrating and nourishing option in lieu of milk.

63) Kashmari (Kasmari):
Kashmari, referring to specific traditional food sources, emphasizes the variety of ingredients available in Ayurveda. The review discusses its nutritional implications and relevance to children's diets, encouraging exploration of diverse food options for balanced nutrition.

64) Haritaki:
Haritaki, or Terminalia chebula, is valued in Ayurveda for its digestive properties. The review includes it as a significant component in dietary recommendations for children, promoting digestion and aiding nutritional absorption from a variety of food sources.

65) Rajadana (Rajan-adana):
Rajadana refers to specific grains recognized in Ayurveda for their nutritional benefits. The review discusses their role in replacing milk within children’s diets, enhancing the intake of vital nutrients crucial for growth and development.

66) Kharjura:
Kharjura, or dates, represents a natural sweetener and energy source in Ayurveda. The review highlights its inclusion in children's diets, particularly as a nutritious addition providing essential vitamins and minerals while serving as an alternative to dairy.

67) Turmeric:
Turmeric is noted for its anti-inflammatory and digestive benefits. The review examines its use in Ayurvedic recipes for children, underscoring its potential to enhance overall health and aid in digestion, especially when milk alternatives are employed.

68) Amalaki:
Amalaki, or Indian gooseberry, is renowned for its immune-boosting properties. The review explores its integration into children's diets as a vitamin-rich alternative to dairy, supporting overall health and mitigating the risks of nutrient deficiencies.

69) Sauvira:
Sauvira, representing a variety of traditional foods, reflects the diversity of options available in Ayurveda. The review discusses its potential benefits for children's nutrition, particularly when considering replacements for conventional dairy sources.

70) Lapsika:
Lapsika denotes a specific Ayurvedic dish known for its health benefits. The review highlights its preparation and suitability for children as a nourishing food item, emphasizing the role of traditional recipes in meeting nutritional requirements.

71) Buffalo (Buffaloes):
Buffalo refers to the source of milk and meat recognized in Ayurveda. The review emphasizes the potential use of buffalo products as nutritional alternatives for children, particularly in scenarios where cow’s milk is unsatisfactory or unavailable.

72) Panasa:
Panasa, or jackfruit, is highlighted for its nutritional value and versatility in cooking. The review discusses its incorporation into children's diets as a healthy substitute, offering energy and essential vitamins while diversifying dietary options.

73) Varsha (Varsa):
Varsha is mentioned as part of the context for dietary practices. It signifies seasonal influences on food availability and choices, underlining the importance of adapting dietary recommendations to suit local traditions and seasonal variations in food.

74) Dugdha:
Dugdha refers to milk and its derivatives within Ayurvedic discussions. The review critically examines the state of modern milk, addressing health concerns while advocating for diverse and balanced nutrition through alternatives as necessary.

75) Vyadhin (Vyadhi):
Vyadhi signifies disease or health issues identified in the review. The focus on vyadhi emphasizes the challenge of nutritional deficiencies in children and the importance of addressing these through appropriate dietary choices, particularly alternatives to conventional milk sources.

[Note: The above list is limited to 75. Total glossary definitions available: 102]