The book is organised in five parts, followed by appendices. Part A (Theory) covers the three units of the syllabus: Unit I on the introduction to Ayurveda and Indian food cultures, Unit II on the basic principles of food, nutrition and Ayurveda, and Unit III on Ayurvedic diets, together with two supplementary chapters on model diet plans and on the tissues and Ojas. Part B (Practical) provides complete, ready-to-use guidance for the practical component. The examinable core of the course is contained in Parts A and B. The remaining parts enrich and consolidate: Part C (Further Perspectives) explores the philosophical foundations, the classical pharmacology of food (Dravyaguna), digestion in depth, and the relationship between Ayurveda and modern nutrition science; Part D (A Reference Compendium) surveys individual foods classically valued in Ayurveda and gathers the guidance on wholesome and unwholesome
food (Pathya and Apathya) into practical tables; and Part E (Revision and Examination) consolidates the whole course for the days before the examination.