1. Ayurveda Educator; wellness principles made relevant for a health care career

These class recordings introduced the practice of yoga through yoga postures, breathing practices, and meditation practices. ( yoga: योग )

These course recordings introduced students to the 5,000-year-old tradition of Ayurveda; its aims and objectives, basic principles, concepts of health and disease, methods of examining patients, and treatment methods. A solid foundation in the science, history, and philosophy of Ayurveda is presented. Students were introduced to the concepts of individual nature and dosha imbalance as the basis for diagnosis of health and disease, as well as the five-element theory. (आयुर्वेद : āyurveda ; दोषा : doṣa)

These class recordings examined the disease process according to Ayurvedic medicine, including Ayurvedic anatomy and physiology, the cause of disease, the stages of disease, formation of tissues, and classification of disease. The process of constitutional analysis was introduced.

This course introduced the Ayurvedic recommendations for creating healthy lifestyles, daily and seasonal routines, yogic cleansing practices, and self-care. Therapies focusing on the five senses was also presented in these class recordings.

Through these classes, students learned yoga philosophy and practice and its benefits in health and disease prevention. Students learned the Ayurvedic effects of different styles of yoga practice, yogic cleansing for disease prevention, and meditation and breathing practices to restore healthy balance to mind and body.

These recordings document the introduction of the principles of Ayurvedic nutrition and digestion. Students learned the use of diet and nutrition programs in health and disease, individual guidelines for diet, and a balanced diet for the seasons, while exploring the Ayurvedic approach to the energetics of food.

These class recordings introduced the energetics of consciousness, the Ayurvedic description of the mind, and therapies to support the mind. Fundamental concepts of manas, prakruti and vikruti, the effects of sensory input on the mind, and approaches to managing mental health were explored.

These classes continued the study of nutrition and introduced the traditional use of herbs in Ayurvedic medicine. The therapeutic use of food and spices, i.e., using food as medicine was covered. The material introduced Ayurvedic foods to balance the doshas and maintain health.

Students in these classes were introduced to modes of diagnosis including pulse reading, tongue diagnosis, face-analysis, assessing the mental state, and dhatus, malas and srotamsi. Practice of these modes occurred during outside assignments, practicum and clinic and were not part of the recordings.

These recordings of classes covered the exploration of the interface between Ayurveda and allopathic medicine, which instructed students in the healthy client practitioner relationships and boundaries, and clarified scope of practice and the code of ethics for all Ayurvedic Health Counselors.