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INSTRUCTIONS Use the provided Case Study Form: Case Study Form MIU-2.pdf Actions to input the necessary information about the client. Then, utilize the Recommendations Form to craft recommendations tailored to the client’s needs. Utilize the knowledge and skills acquired throughout this course to analyze the data comprehensively and formulate appropriate recommendations. This assignment supports your mastery of the following module learning objectives: MLO 1Classify substances according to Dravya Guna Karma (CLO7, Bloom: Analyze) – Leverage lessons 6.1 to 6.4 to categorize substances by their qualities and effects, understanding their role in diet and digestion. MLO 2Demonstrate proficiency in Ayurvedic Pulse Reading for dietary assessment (CLO4, Bloom: Demonstrate) – Apply the Nadi Vigyan technique in peer consultations to assess dietary imbalances and suggest adjustments, refining proficiency in pulse reading related to diet. MLO 3Conduct peer-to-peer dietary consultations (Assessment: Peer to peer dietary consultations) (CLO9, Bloom: Apply) – Engage in practical application of Ayurvedic dietary principles through consultations, using knowledge of Dravya Guna Karma to advise peers on balancing their diets. PART ONE: Consultation Introduction 1. Begin by introducing yourself to the student in a friendly and approachable manner. 2. Initiate the conversation with some basic questions to establish rapport and ease into the consultation process. PART TWO: Consultation Process 1. Transition into discussing the main concerns of the student. 2. Utilize the provided case study form to guide your interview, addressing each point thoroughly. PART THREE: Conclusion of Consultation 1. Conclude the consultation on a positive note by asking the student about their expectations regarding the recommendations. PART FOUR: Case Study Form & Recommendations Form Submission 1. Gather all the information collected during the consultation and fill out the provided case study form. 2. Develop recommendations for the client based on the information gathered. 3. Ensure clarity in identifying causative factors, suggesting dietary modifications, and include 1 or 2 recipes that may benefit the client, with explanations.

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