The New Nordic Diet is a new food culture developed in 2009-13 with key emphasis on gastronomy, health, and environment. Major research in its effect on acceptability, behaviour and learning skills, and disease prevention have been conducted by the OPUS centre at the University of Copenhagen and the people behind the award-winning restaurant Noma in Copenhagen.
This course will give the participants the opportunity to experience a healthy and palatable new food and eating concept diet “The New Nordic Diet” and an understanding of how food and diets can affect mental and physical health and ensure the foundation for a healthier life style for future generations with a regional based diet and food culture.
In Denmark “the Nordic cuisine”, has expanded from food eaten at the award-winning Copenhagen restaurant Noma to home-made dishes of local ingredients of whole-grain rye bread, root vegetables, berries, fresh fish and seaweed.
This course is also part of the EIT Health Programme
Université de Copenhague
À propos de ce cours
4.5
328 notes
Compétences que vous acquerrez
NutritionPlantPublic HealthCommunity Health
Programme du cours : ce que vous apprendrez dans ce cours
Semaine
11 heure pour terminer
Developing a New Meal System
In this first module you will be introduced to The New Nordic Diet project. You will hear about the background for the project, the definition of the signatures and principles behind which are considered to be fundamental of this new meal system. The New Nordic Diet is based on Nordic ingredients but is adaptable all over the world. It incompases both the health and well-being of the individual and environmental sustainability as well as the pleasure of eating. The challenges for accepting new healthy components of a New Nordic Diet will be illustrated too. Based on these principles leading chefs working with the Nordic kitchen and academic staffs from our university will guide you through this module’s lectures.
4 vidéos (Total 41 min), 1 quiz
4 vidéos
1.2: The Nordic Movement, by Claus Meyer15 min
Easy to Love, Easy to Get Hold of, Easy to Make, and Easy to Afford13 min
1.4: Communication in the Research Center OPUS, by Kristian Levring Madsen7 min
1 exercice pour s'entraîner
Introduction to the New Nordic Diet14 min
Semaine
21 heure pour terminer
Development of the New Nordic Diet
3 vidéos (Total 40 min), 1 quiz
3 vidéos
2.2: Developing a New Nordic Diet, by Charlotte Mithril13 min
2.3: Sustainability of the New Nordic Diet, by Henrik Saxe10 min
1 exercice pour s'entraîner
Development of the New Nordic Diet24 min
Semaine
32 heures pour terminer
The OPUS School Meal Study
In this module we will investigate how the OPUS School Meal Study was designed and how the investigators examined the effect of the New Nordic Diet school meals on the well-being, development academic performance, body composition as well as their risk of developing lifestyle diseases such as type 2 diabetes, osteoporosis and cardiovascular diseases. The study compared the New Nordic Diet with the current situation in schools (packed lunch from home and/or school canteens/small shops etc.).
7 vidéos (Total 87 min), 1 quiz
7 vidéos
3.2: The Opus School Meal Study, by Camilla Damsgaard25 min
3.3: Results of the School Meal Study, by Camilla Damsgaard10 min
4.1: The Importance of Children's Activity and Sleep, by Mads Fiil Hjorth12 min
4.2: Movement behaviors in children and indicators of adverse health, by Mads Fiil Hjorth8 min
4.3: Optimal Wellness, Development and Health, by Niels Egelund20 min
4.4: The influence on children's cognition and performance in school, by Kim Michaelsen4 min
1 exercice pour s'entraîner
The OPUS School Meal Study26 min
Semaine
42 heures pour terminer
The OPUS Supermarket Intervention
In this module, we'll be looking at the effect of New Nordic Diet on adults. We will study the effect of eating the New Nordic Diet (NND) and an Average Danish Diet (ADD), respectively, in terms of body weight, body composition (fat) and risk factors for cardiovascular diseases and type 2-diabetes. You will learn about problems, barriers and benefits associated with two types of diet, focusing in particular on shopping, cooking and eating, meal structure and diet composition. Moreover, drop-out rate and the subject’s compliance with the principles behind the diet are discussed.
6 vidéos (Total 75 min), 1 quiz
6 vidéos
5.2: Social Aspects of Acceptance, by Aruun Michelsen12 min
6.1: The Adult Intervention, Part 1, the Studies, by Thomas Meinert Larsen20 min
The Adult Intervention, Part 2, the Results10 min
6.3: Perspectives on Health and Consumer Acceptance, by Thomas Meinert Larsen17 min
6.4: The SHOP System, by Sanne Kjelleberg Poulsen6 min
1 exercice pour s'entraîner
The OPUS Supermarket Intervention24 min
4.5
82 avis43%
a commencé une nouvelle carrière après avoir terminé ces cours
44%
a bénéficié d'un avantage concret dans sa carrière grâce à ce cours
Meilleurs avis
Excellent course, I loved it. The information is very useful, interesting and based on scientific evidence. Many thanks to all the teachers for sharing their knowledge and experience.
Really informative course relating to nutrition, sustainable food practices, and environmentalism. Highly recommended for anyone looking to be better informed about the food we eat!
Enseignant
Dr Arne Astrup, MD, DMSc.
Professor, Head of DepartmentDepartment of Nutrition, Exercise and Sports
À propos de Université de Copenhague
The University of Copenhagen is the oldest University in Denmark - founded in 1479, and with over 38,000 students and more than 9,000 employees. The purpose of the University is to conduct research and provide education to the highest academic level. Based in Denmark's capital city it is one of the top research institutions in Europe.
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