In modern science, food items are primarily classified based on their chemical composition, such as carbohydrates, proteins, fats, vitamins, and minerals, and are referred to as nutraceuticals. In the classical Ayurvedic text Sushruta Samhita, Acharya Sushruta describes Bhaksya Varga (snacks) in terms of their Rasa, Virya, and Vipaka. These classifications are based on the biological actions of food. According to Ayurveda, a proper and balanced diet (Ahara) plays a crucial role in healing and prevention. A good and proper Ahara in illness is worth a hundred medicines, and no medication can benefit a patient who does not follow a proper dietary regimen. Ayurveda emphasizes the prevention of diseases and the promotion of health through proper diet and lifestyle (Ahara and Vihara). While the concept of nutraceuticals has gained popularity in recent times, its roots can be traced back to ancient Indian medical traditions. Ayurveda clearly states that food not only provides nutrition but also helps in maintaining overall health. The concept of Anna Kalpana, the formulation of food for both healthy and diseased individuals, was developed by our Acharyas, emphasizing the importance of diet in both normal and diseased states.