Food Consumption Habits of Ayurveda Students with Re- spect to Incompatible Diets: A Cross-Sectional Study

Abstract

Background: In Ayurveda, Ahara (diet) is a fundamental pillar of health, and Viruddha Ahara (incompatible food
combinations) can lead to Doshik imbalances and health issues. Despite theoretical knowledge, Ayurveda students
often deviate from these principles due to modern lifestyle factors. Objective: To assess food consumption hab-
its, frequency of fast-food intake, common incompatible combinations, and symptoms of Doshik imbalance among
Ayurveda students. Methods: A cross-sectional quantitative study was conducted among 90 undergraduate students
at Ayurveda Campus, Tribhuvan University, using convenience sampling. Data was collected via structured ques-
tionnaires on socio-demographics, fast food consumption, incompatible diets, Dosha symptoms and Viruddha Ahara
Consumption Questionnaire (VACQ). Analysis used SPSS with descriptive statistics, chi-square tests, and Pearson
correlations. Results: Most students (66.7%) were non-vegetarian, with 50% consuming three meals daily and 53.3%
snacking occasionally. Fast food was consumed weekly by 50%, primarily for taste (43.3%) and convenience (30%).
Common incompatible combinations included hot beverages with chips/biscuits (36.7% often). Moderate Doshik
imbalances were prevalent (e.g., 56.7% moderate Pitta Vriddhi). No significant association was found between fast
food frequency and Dosha imbalance (p=0.352), but incompatible diet consumption correlated significantly with Pitta
Vriddhi (r=0.476, p=0.008). Conclusion: There is a gap between Ayurveda knowledge and practice among students,
highlighting the need for practical interventions to promote compatible diets.