AP Ayurvedic Nutrition & Diet 3

Question 1

According to Ayurvedic dietetics, which quality of food (guna) directly opposes the dry quality of Vata?

Accepted Answer

Snigdha (oily/unctuous)

Answer

Snigdha (oily or unctuous) quality directly counteracts Vata's ruksha (dry) quality, which is a core principle of Ayurvedic dietary treatment.

Question 2

A Kapha-predominant individual should generally avoid which type of food?

Accepted Answer

Heavy, cold, and sweet foods

Answer

Heavy, cold, and sweet foods increase Kapha's already heavy, cold, and moist qualities and should be avoided by Kapha-predominant individuals.

Question 3

Which Ayurvedic concept explains that the six tastes must all be present in a balanced meal?

Accepted Answer

Shadrasatmaka ahara

Answer

Shadrasatmaka ahara (diet containing all six tastes) ensures complete nutrition by providing all the rasa-based qualities the body requires for balanced doshic function.

Question 4

In Ayurveda, which season typically increases Pitta dosha and requires dietary modification?

Accepted Answer

Late summer/early fall (Sharad)

Answer

Sharad ritu (autumn) is when accumulated Pitta from the summer heat is released and aggravated, requiring a Pitta-pacifying diet with cooling, sweet, and bitter foods.

Question 5

Honey (madhu) in Ayurveda is considered contraindicated when used in which condition?

Accepted Answer

When heated or mixed into hot foods or beverages

Answer

Heated honey is considered toxic in Ayurveda because heating changes its molecular structure, creating ama (undigested toxins) that are difficult to eliminate from the body.

AP Practice Test

AP Practice Test

AP Ayurvedic Nutrition & Diet 3