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Food Sciences : 501
The scientists suggest that food is required for development, repairs and pro-creation besides maintainance of the body. This fact is clear from the changes which take place when one change from foetus to a child, young, adult and old and experiences the vitality with quality foods while sick.
The twentieth century scientists found that nothing could be done without energy. The above body functions are not without exceptions. Thus, this is easily guessed that the different constituents of the foods supply the necessary energy for body functions. This becomes possible through biochemical, physiological and chemical changes during metabolic processes of foods. It is now known that a normal man needs about 2000 calories per day. Thus, our food must supply this needed energy during its metabolism. Accordingly, scientists would define food as intake of such solid or fluid materials which could supply the necessary energy to the body. This scientific definition is a detailed form of canonical one which has quantitative aspects also besides qualitative one.
It must be noted here that the term Ahāra includes food materials as well as diets. Not all material could be dietary. Classification of Foods
Jaina canons classify foods on two bases : (a) constituents of diet and (b) method of intake by the body. The first type of classification is given in Table 2. It indicates that primarily, there are four constitutents of foods. There is some difference in the names and meaning of some of them (Aśāna, khādya, Bhaksya, Pāna, Peya ). It seems there were only two components of food in early days - (a) solid ( bhakta, bhojana ) and (b) fluids (pāna ). They are denoted as Bhaktapana or Pāna-bhojana. It is to be seen when and how the change of position of the two words took place 16.
Prajñāpanā" indicates three classes of foods : ( 1 ) living ( earth, water etc. ), (ii) non-living ( minerals etc.) and (iii) mixed. This suggests that four or six classes of foods are a
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