Nidhi’s

Ayurvedic Nutrition Certification Program

 Program Curriculum

 

 

Part 1 

Learning from the Ancient Sources

 

Lesson 1 

Basics of Human Life Patterns and Food Science

Source: Ayushkamiya Adhyay (Ch. 1- AH)

Learn the basics of Ayurveda: doshas (body functions), agni (digestive fire), dhatus (tissues), malas (waste), and rasa (tastes). We’ll also explore how food impacts the body and mind.

Lesson 2 

Basics of Human Life Patterns and Food Science

Source: Chapter 9 - AH - Dravyadi Vijnaniya (Ch. 9- AH) + (Rasabhediya Adhyaya Ch.10 - AH)

Learn the basics of Ayurveda: doshas (body functions), agni (digestive fire), dhatus (tissues), malas (waste), and rasa (tastes). We’ll also explore how food impacts the body and mind.

Lesson 3 

Basics of Human Life Patterns and Food Science

Learn the basics of Ayurveda: doshas (body functions), agni (digestive fire), dhatus (tissues), malas (waste), and rasa (tastes). We’ll also explore how food impacts the body and mind.

Lesson 4 

A Study of Liquid Substances

Source: Drava-Dravya Vidnyan (Ch. 5 – AH)

Explore how liquids act in the human body: water, milk, oils, ghee, sweeteners, alcohols, and beverages for each season and reason.

 

Lesson 5 

A Study of Solid Substances

Source: Annasvarupa Vijnyana – A Study of Food Substances (Ch. 6 – AH)

Learn how the body responds to grains, beans, legumes, seeds, meats, vegetables, fruits, salts, and spices.

Lesson 6 

Dietetic Nuances

 The finer details of eating: foods indicated and contraindicated, ideal quantities, timing, water rules, food order, fasting, and protocols for nourishment or depletion.

Lesson 7 

More Revision and Integration

Source: Ahar chapters from Charak Samhita and other texts

A wrap-up lesson on food rules, incompatible foods, bowel health, taste, and the importance of wholesome, enjoyable meals.

Lesson 8 

Agni, Ama, Pachan

Source: Digestion sections in AH & Charak Samhita

A focused study on the digestive environment: agni (fire), ama (toxins), and the process of pachan (digestion).

Buffer Lesson 

Part I Wrap-Up

 Summarize Part I: how to strengthen agni, detect and clear ama, and prepare for deeper application in the next module.

Part 2 

Application and PersonalizationLearning from the Ancient Sources

 

Lesson 1 

Food Protocols and Psychology

Learn how to eat: mindset, sequence, utensils, cooking methods, food storage, and the effect of stress and environment on digestion.

 

Lesson 2 

Menus and Ingredients

 Sample menus, good fats, healing herbs and spices, pantry planning, and guidance on what to avoid.

Lesson 3 

Personalization

 How to personalize food: intake forms, assessing agni, cravings, food journaling, emotional eating, and restoring trust in food.

Lesson 4 

Seasonal Nutrition

Source: Rituacharya (Ch. 3 – AH)

Seasonal menus and drinks, gentle cleansing practices, and Rasayana therapies to support each phase of the year.

Lesson 5 

Macro and Micro Nutrients + Modern Day Food Trends

 Carbs, proteins, fats, micronutrients, and how to view modern food fads like bullet coffee, turmeric shots, and spirulina through Ayurveda’s lens. 

Lesson 6 

Food for Common Conditions

 Practical food protocols for fevers, colds, inflammation, diabetes, thyroid, blood pressure, and more.

Bonus Module

 

Ayurvedic Lifecycle Nutrition

 Nutrition for every stage of life — from childhood to elderhood. Includes menstrual health, fertility, and menopause support.

Part 3 

Thesis and Professional Practice

 

Thesis Project

 Choose a project — analyze a cuisine, compare Ayurveda with another system, or create a complete meal protocol for a condition. 

Client Practicum

 Work with real clients, map their agni and inner climate, and create individualized nutrition plans.

Professional Practice Integration

 How to run a client session, set boundaries, collaborate with other professionals, and build your niche with integrity.

FAQ.