Santarpanotha Nidana Questionnaire Evaluating and Designing
Journal name: Ayushdhara
Original article title: Santarpanotha Nidana Questionnaire Evaluating and Designing
AYUSHDHARA is an international peer-reviewed journal. It focuses on research in Ayurveda, Yoga, Unani, Siddha, Homeopathy, Allopathy, and Pharmaceutical Sciences.
This page presents a generated summary with additional references; See source (below) for actual content.
Original source:
This page is merely a summary which is automatically generated hence you should visit the source to read the original article which includes the author, publication date, notes and references.
Shwetarani
PG Scholar, Department of RNVV, Sri Dharmasthala Manjunatheshwara College of Ayurveda & Hospital, Hassan, Karnataka, India.
Nandesh Mohan P
Associate professor and HOD, Department of RNVV, Sri Dharmasthala Manjunatheshwara College of Ayurveda & Hospital, Hassan, Karnataka, India.
Ayushdhara:
(A peer-reviewed, bi-monthly open-access journal)
Full text available for: Santarpanotha Nidana Questionnaire Evaluating and Designing
Year: 2023 | Doi: 10.47070/ayushdhara.v10i2.1203
Copyright (license): CC BY-NC-SA 4.0
Download the PDF file of the original publication
Summary of article contents:
Introduction
This article presents a study focused on creating and validating a questionnaire assessing "Santarpanotha Nidana", which refers to over nourishment in the context of Ayurvedic principles. The concept of "Santarpan" encompasses the idea of satisfying desires through excessive nourishment, leading to an imbalance characterized by increased "Kapha Dosha" and "Meda" (fat tissue). Various dietary and lifestyle habits contribute to this condition, resulting in diseases such as "Prameha" (diabetes), "Pidaka" (abscess), and "Kandu" (itching). As unhealthy lifestyles and eating habits are prevalent, this research aims to create an effective tool to evaluate these factors among patients, integrating classical Ayurvedic concepts with contemporary lifestyle assessments.
The Importance of the Santarpanotha Concept
Santarpanotha, derived from classical texts like the "Charaka Samhita," signifies the role of dietary habits and lifestyle choices in the development of diseases. The study categorizes various dietary items into two domains: "Aharaja" (dietary causes) and "Viharaja" (lifestyle causes), identifying elements that contribute to Santarpana. Aharaja factors include foods that possess qualities such as "Snigdha" (oily), "Madhura" (sweet), "Guru" (heavy), and "Picchila" (slimy), all of which can lead to imbalances when consumed excessively. Lifestyle choices encapsulated in Viharaja aspects include habits like oversleeping and sedentary activities that exacerbate Kapha accumulation. This framework stems from the belief that lifestyle modifications can mitigate the repercussions of excessive nourishment, thus preventing or treating associated diseases.
Validation of the Questionnaire
The methodology outlined for developing the Santarpanotha Nidana questionnaire involved a systematic approach comprising five critical steps: preparation, expert validation, construct validity testing, face validity through a pilot study, and final questionnaire reformulation. After conducting expert validations and reliability assessments, the Cronbach's alpha score—an indicator of internal consistency—was determined to be 0.912, indicating strong reliability of the questionnaire across 56 items. Participants aged 18-60 were involved in a pilot study, ensuring that questions were understandable and relevant. This structured validation process is essential, as it establishes the credibility of the questionnaire for future research in the Ayurvedic field.
Conclusion
In conclusion, this study emphasizes the importance of meticulously designed questionnaires in Ayurveda research, particularly for understanding and evaluating lifestyle and dietary habits that contribute to Santarpanotha Nidana and related diseases. The validated questionnaire not only provides a systematic method for data collection but also bridges traditional Ayurvedic concepts with modern health assessments. By identifying and analyzing patterns of nourishment and lifestyle, this research can pave the way for effective preventive strategies and treatment modalities in Ayurvedic medicine, reinforcing the relationship between healthy practices and overall wellness.
FAQ section (important questions/answers):
What is Santarpanotha Nidana and its significance in Ayurveda?
Santarpanotha Nidana refers to dietary practices that can lead to over-nourishment and related diseases. In Ayurveda, it is essential for diagnosing and treating conditions like Prameha, Pidaka, and Kandu by assessing dietary and lifestyle factors.
How was the Santarpanotha Nidana questionnaire developed?
The questionnaire was developed based on classical Ayurveda texts, specifically the Charaka Samhita. It included 56 items related to Aharaja and Viharaja Nidanas, and underwent expert validation to ensure content accuracy and reliability.
What methods were used to validate the questionnaire?
Validation involved five steps: preparation, expert validation, pilot study, reliability testing using Cronbach's alpha, and final reframing. Cronbach's alpha value of 0.912 indicated high consistency, validating its effectiveness for research purposes.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Santarpanotha Nidana Questionnaire Evaluating and Designing�. 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) Nidana:
Nidana refers to the causative factors of diseases. In Ayurveda, identifying Nidana is crucial for disease prevention and treatment as it helps in understanding the root cause of the disease. Nidana like Snigdha, Madhura, Guru foods, and lifestyle habits lead to Santarapaniya Vyadhis such as Prameha, Pidaka, and Kotha.
2) Food:
Food plays a central role in Ayurveda, especially in relation to its Guna (qualities) and its impact on health. Specific foods with Snigdha (oily), Madhura (sweet), Guru (heavy) qualities can lead to Santarpana (over-nourishment), affecting Doshas like Kapha and leading to various diseases.
3) Disease:
Disease in Ayurveda is often understood through the imbalance of Doshas and improper Nidana like overconsumption of Santarpana foods leading to conditions such as Pandu, Prameha, and Kotha. The manifestation of diseases is also influenced by factors like Agnidushti and Dushya.
4) Guna:
Guna are the inherent qualities of substances in Ayurveda. Foods have specific Guna like Snigdha (oily) and Guru (heavy) that can lead to Santarpana. Understanding the Guna of foods helps in predicting their effects on the body and their role in causing or treating diseases.
5) Madhura:
Madhura refers to the sweet taste, one of the Rasas in Ayurveda. Foods and substances with Madhura Rasa can contribute to Santarpana (over-nourishment) and are generally heavy (Guru) and oily (Snigdha), potentially leading to diseases like Prameha and Medoroga.
6) Snigdha:
Snigdha is one of the Guna that signifies oily or unctuous qualities. Consumption of foods with Snigdha Guna, such as those prepared with coconut or groundnut oil, can contribute to Kapha increase and lead to Santarpaniya conditions like Prameha and Pidaka.
7) Guru:
Guru Guna signifies the heavy quality found in certain foods, making them hard to digest. Foods that are Guru can cause Santarpana, resulting in diseases related to over-nourishment like Prameha and Medoroga due to their Brimhana (bulking) effect.
8) Milk:
Milk, referred to as Gorasa in Ayurveda, is considered a Santarpana food due to its Snigdha (unctuous) and Madhura (sweet) qualities. It is nourishing but can contribute to the increase of Kapha Dosha when consumed excessively, leading to conditions like Medoroga.
9) Samtarpana (Santarpana):
Santarpana refers to over-nourishment or satisfying the sense of desire. In Ayurveda, consumption of Santarpana Ahara (over-nourishing foods) can lead to an increase in Kapha and subsequent diseases such as Prameha, Kandu, and Kotha due to excessive Kapha dosha.
10) Ayurveda (Ayus-veda):
Ayurveda is a traditional system of medicine from India that focuses on balance between the body, mind, and spirit. Preventive measures like proper Nidana and dietary practices, understanding Guna (qualities), and lifestyle modifications are central to Ayurveda's approach to health.
11) Pandu (Pamdu, Pamde):
Pandu is a condition similar to anemia. In Ayurveda, it can result from Santarpana, wherein overindulgence in Madhura and Snigdha foods leads to Kapha-pradhana Tridosha involvement, Agnidushti, and hence, impaired digestion causing Ama and eventually Pandu.
12) Picchila:
Picchila is a Guna meaning slimy or sticky. Foods with Picchila Guna, such as lady's finger and bananas, contribute to Kapha Dosha increase and can obstruct Agni, leading to digestive issues and conditions like Santarpanajanya Pandu by causing Srotosanga (blockage).
13) Mamsa (Mamsha):
Mamsa refers to meat. In Ayurveda, consumption of Anupamamsa like goat and chicken, which have Snigdha (oily) and Guru (heavy) qualities, can lead to Santarpana (over-nourishment), contributing to conditions like Medoroga by increasing Kapha and blocking Srotas (channels).
14) Brimhana (Brmhana):
Brimhana is a therapeutic approach involving nourishment and bulking. Foods and substances with Guru and Snigdha Guna contribute to Brimhana karma, which can lead to Santarpana (over-nourishment) and diseases associated with excessive Kapha, like Medoroga and Prameha.
15) Prameha:
Prameha includes disorders such as diabetes. It often arises from Santarpana due to the over-nourishing nature of Madhura, Snigdha, and Guru foods. These qualities increase Kapha and Meda (fat), leading to metabolic disturbances characteristic of Prameha.
16) Navanna (Nava-anna):
Navanna refers to freshly harvested grains. In Ayurveda, these grains possess Madhura Rasa and Snigdha Guna, promoting Kapha and leading to Santarpana, which can result in the manifestation of diseases such as Medoroga and Santarpanajanya Pandu.
17) Pidaka:
Pidaka is a term for certain types of skin lesions or eruptions. These can be caused by Santarpana, where excessive intake of Snigdha (oily) and Guru (heavy) foods increases Kapha Dosha, leading to conditions like Pidaka as part of Santarapaniya Vyadhis.
18) Sukha:
[see source text or glossary: Sukha]
19) Agnidushti (Agnidusti, Agni-dushti):
Agnidushti refers to the impaired function of Agni (digestive fire) due to improper diet and lifestyle. Overeating Santarpana foods like Snigdha and Guru can lead to Agnidushti, resulting in poor digestion, Ama (toxin) formation, and diseases like Prameha and Pandu.
20) Anupamamsa (Anupa-mamsa):
Anupamamsa refers to the meat of aquatic and marshy animals. These meats are Guru (heavy) and Snigdha (oily), and their excessive consumption can lead to Santarpana, contributing to conditions like Medoroga by increasing Kapha and Meda (fat).
21) Kaphadosha (Kaphadosa, Kapha-dosha):
Kaphadosha is one of the three fundamental bodily humors in Ayurveda. Foods that are Snigdha (oily), Madhura (sweet), and Guru (heavy) increase Kapha and can lead to Santarpaniya diseases like Prameha, Pidaka, and Medoroga due to their over-nourishing qualities.
22) Samprapti:
Samprapti describes the pathogenesis or the process of disease development in Ayurveda. Understanding Samprapti for Santarpaniya diseases requires identifying the involved Nidana (causes), Dosha imbalance, Dushya (affected tissues), and how they interplay to manifest disease.
23) Jaggery:
Jaggery, known as Guda in Ayurveda, is used widely in foods. Its Madhura (sweet) and Snigdha (unctuous) qualities make it a Santarpana food, potentially increasing Kapha and leading to diseases like Medoroga when consumed excessively.
24) Dushya (Dusya):
Dushya refers to the body tissues or parts affected by imbalanced Doshas. In the context of Santarpana, Dushyas like Meda (fat) and Mamsa (muscle) are primarily involved, contributing to conditions such as Medoroga and Pandu due to excessive intake of heavy and oily foods.
25) Desire:
[see source text or glossary: Desire]
26) Dosha (Dosa):
Doshas are fundamental bodily humors that govern physiological and psychological functions in Ayurveda. Imbalance of Doshas, especially Kapha, due to Santarpana (over-nourishment) through Snigdha, Guru, and Madhura foods leads to diseases like Prameha, Medoroga, and Kandumaya.
27) Kapha:
Kapha is one of the three Doshas in Ayurveda, representing the elements of earth and water. It is increased by Santarpana foods with Snigdha (oily), Guru (heavy), and Madhura (sweet) qualities, leading to conditions like Medoroga and Prameha due to its accumulation.
28) Karma (Karman):
[see source text or glossary: Karma]
29) Kandu (Kamdu):
[see source text or glossary: Kandu]
30) Kotha:
[see source text or glossary: Kotha]
31) Agni:
Agni represents the digestive fire in Ayurveda. It is responsible for the transformation of food. Consuming Snigdha, Guru, and Madhura foods can lead to Agnidushti (impairment of Agni), causing poor digestion and diseases like Prameha and Pandu due to Ama formation.
32) Rasa (Rasha):
Rasa refers to taste and is crucial in determining the effects of food on the body in Ayurveda. Madhura Rasa (sweet taste) foods are nurturing but can lead to Santarpana (over-nourishment), increasing Kapha Dosha and resulting in conditions like Prameha and Medoroga.
33) Guda:
[see source text or glossary: Guda]
34) Medas (Meda, Medash):
Meda refers to body fat. Overconsumption of Santarpana foods with Snigdha, Guru, and Madhura Guna leads to an increase in Meda, contributing to Kaphaj diseases like Medoroga, Prameha, and Santarpanajanya Pandu by accumulating excessive body fat.
35) Vata:
[see source text or glossary: Vata]
36) Rice (Rce):
[see source text or glossary: Rice]
37) Transformation (Transform, Transforming):
[see source text or glossary: Transformation]
38) Madhurarasa (Madhura-rasa):
Madhura-rasa signifies a sweet taste, known for its nourishing and anabolic properties. However, excessive intake of Madhura-rasa foods can lead to Santarpana, causing conditions like Medoroga and Prameha by increasing Kapha and promoting fat accumulation.
39) Rogapariksha (Rogapariksa, Roga-pariksha):
Rogapariksha encompasses diagnostic methods employed in Ayurveda, including the use of Nidana (causes), Dosha, Dushya, and Samprapti to understand and treat diseases like those caused by Santarpana, such as Prameha, Pandu, and Medoroga.
40) Sutrasthana (Sutra-sthana):
Sutrasthana refers to one of the sections in classical Ayurvedic texts like Charaka Samhita. In Sutrasthana, guidelines for understanding Nidanas, Gunas, and their impact on health are detailed, aiding in the diagnosis and treatment of Santarpaniya diseases.
41) Mamsadhatu (Mamsha-dhatu):
Mamsa-dhatu refers to muscle tissue in Ayurveda. Excessive consumption of Santarpana foods leads to the accumulation of unhealthy muscle mass, disrupting Kapha Dosha and causing diseases such as Prameha and Medoroga.
42) Discussion:
[see source text or glossary: Discussion]
43) Karnataka:
[see source text or glossary: Karnataka]
44) Siddhanta (Siddha-anta, Siddhamta):
Siddhanta represents established principles and theories in Ayurveda. For example, Samanya Vishesha Siddhanta explains how similar qualities of Guru and Snigdha lead to the increase of those Gunas, causing Santarpana and related diseases.
45) Mahabhuta (Maha-bhuta):
Mahabhuta refers to the five great elements in Ayurveda. Foods rich in Prithvi (earth) and Aap (water) Mahabhutas contribute to Santarpana, increasing Kapha Dosha and leading to conditions such as Medoroga and Prameha.
46) Vatadosha (Vatadosa, Vata-dosha):
[see source text or glossary: Vatadosha]
47) Education:
[see source text or glossary: Education]
48) Upakrama:
Upakrama refers to therapeutic approaches or interventions in Ayurveda. Addressing Santarpana involves specific Upakramas like dietary adjustments to reduce Snigdha and Guru intake, balancing Doshas, and managing conditions such as Prameha and Medoroga.
49) Kharjura:
[see source text or glossary: Kharjura]
50) Medoroga (Medas-roga):
Medoroga is a condition associated with obesity. In Ayurveda, it is often caused by Santarpana, where excessive intake of Snigdha and Guru foods leads to accumulation of Meda (body fat), contributing to diseases like Prameha and Pandu.
51) Amasaya (Amashaya, Ama-ashaya):
Amashaya refers to the stomach and proximal part of the small intestine. Santarpana causes Ama (toxin) formation in Amashaya due to Agnidushti, leading to conditions like Prameha and Medoroga by obstructing normal digestive and metabolic processes.
52) Vatahara (Vata-ahara):
Vatahara means alleviating Vata Dosha. Foods like Anupa and Varija mamsa, which are Guru and Madhura, have Vatahara properties but can lead to Santarpana by increasing Kapha, causing diseases like Medoroga when consumed excessively.
53) Vishesha (Visesa):
Vishesha refers to specific or unique qualities. In Ayurveda, understanding the Samanya (common) and Vishesha (specific) qualities of foods is crucial. Samana Guna (similar qualities) can lead to Vriddhi (increase) in those qualities, contributing to Santarpaniya diseases.
54) Samhita:
Samhita denotes classical Ayurvedic texts like Charaka Samhita. These texts provide detailed information on Nidanas, Gunas, and pathogenesis, guiding the diagnosis and treatment of diseases caused by Santarpana and other imbalances.
55) Upalepa:
Upalepa denotes a slimy coating or cover. Foods with Picchila and Upalepa properties increase Kapha Dosha, except when balanced properly, leading to conditions like Prameha and Pidaka by causing internal sliminess and blockage in the body's channels.
56) Prithvi (Prthvi):
Prithvi is one of the Panchamahabhutas (five great elements) symbolizing earth. Foods with Prithvi Mahabhuta are heavy (Guru) and nurturing but can lead to Santarpana, increasing Kapha Dosha and causing conditions such as Medoroga and Pandu.
57) Samanya:
Samanya refers to common qualities that promote similarity and growth. In Ayurveda, foods with Samanya qualities to body elements (Guna) like Snigdha and Madhura cause Vriddhi (increase) in those qualities, leading to Santarpaniya diseases.
58) Utpatti:
Utpatti means origin or generation. Understanding Utpatti in Ayurveda involves recognizing how Nidana (causes) and Dosha imbalances lead to the creation of diseases like Prameha, Medoroga, and Pandu through the mechanism of Santarpana.
59) Kledana:
Kledana Guna causes moistening and softening. In Ayurveda, Snigdha Guna (unctuousness) leads to Kledana, which can result in Agnidushti, Kapha increase, and diseases like Prameha and Pandu by improper digestion and excess accumulation of fluids.
60) Vriddhi (Vrddhi):
Vriddhi denotes increase or growth. In clinical research, Samana Guna (similar qualities) when present in foods like Madhura and Snigdha lead to Vriddhi, promoting Santarpana and related conditions like Prameha and Medoroga due to an increase in Kapha Dosha.
61) Samana (Shamana):
[see source text or glossary: Samana]
62) Coconut (Cocoanut):
[see source text or glossary: Coconut]
63) Lepana:
Lepana signifies smearing or coating. Picchila Guna foods perform Lepana, increasing internal sliminess and obstructing Agni and channels, leading to Kapha accumulation and conditions like Prameha and Santarpanajanya Pandu.
64) Varija (Vari-ja):
[see source text or glossary: Varija]
65) Vihara:
Vihara refers to lifestyle practices. Unhealthy Vihara like sleeping during the day (Diwaswapna) and a sedentary lifestyle (Shayyasana Sukha) significantly contribute to Santarpana and related conditions such as Prameha and Medoroga.
66) Payasa:
[see source text or glossary: Payasa]
67) Karana:
[see source text or glossary: Karana]
68) Karaka:
[see source text or glossary: Karaka]
69) Animal:
[see source text or glossary: Animal]
70) Sneha:
Sneha denotes unctuousness or oiliness, a quality associated with increased Kapha. Consuming Snigdha (oily) foods contributes to Santarpana, leading to conditions like Medoroga and Prameha due to their nurturing but heavy and obstructive nature.
71) Anupa:
Anupa refers to meat derived from marshy or aquatic animals. Such meats are Guru (heavy) and Snigdha (oily), promoting Santarpana. When over-consumed, they increase Kapha Dosha, leading to diseases like Medoroga and Santarpanajanya Pandu.
72) Kleda:
[see source text or glossary: Kleda]
73) Ahara:
Ahara is the term for food in Ayurveda. The type of Ahara consumed greatly affects health. Foods with Snigdha, Madhura, and Guru qualities cause Santarpana, leading to diseases characterized by over-nourishment, such as Medoroga and Prameha.
74) Mridu (Mrdu):
[see source text or glossary: Mridu]
75) Avika:
[see source text or glossary: Avika]
[Note: The above list is limited to 75. Total glossary definitions available: 87]
Other Science Concepts:
Discover the significance of concepts within the article: �Santarpanotha Nidana Questionnaire Evaluating and Designing�. Further sources in the context of Science might help you critically compare this page with similair documents:
Picchila, Agnidushti, Madhurarasa, Survey study, Expert validation, Viharaja Nidana, Snigdha guna, Aharaja Nidana, Guru guna, Diwaswapna, Construct validity, Agnivesha, Charaka Samhita, Face Validity, Santarpaniya vyadhi.