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
提供方
哥本哈根大学
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教学大纲 - 您将从这门课程中学到什么
周
1完成时间为 1 小时
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 个视频 （总计 41 分钟）, 1 个测验
4 个视频
1.2: The Nordic Movement, by Claus Meyer15分钟
Easy to Love, Easy to Get Hold of, Easy to Make, and Easy to Afford13分钟
1.4: Communication in the Research Center OPUS, by Kristian Levring Madsen7分钟
1 个练习
Introduction to the New Nordic Diet14分钟
周
2完成时间为 1 小时
Development of the New Nordic Diet
3 个视频 （总计 40 分钟）, 1 个测验
3 个视频
2.2: Developing a New Nordic Diet, by Charlotte Mithril13分钟
2.3: Sustainability of the New Nordic Diet, by Henrik Saxe10分钟
1 个练习
Development of the New Nordic Diet24分钟
周
3完成时间为 2 小时
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 个视频 （总计 87 分钟）, 1 个测验
7 个视频
3.2: The Opus School Meal Study, by Camilla Damsgaard25分钟
3.3: Results of the School Meal Study, by Camilla Damsgaard10分钟
4.1: The Importance of Children's Activity and Sleep, by Mads Fiil Hjorth12分钟
4.2: Movement behaviors in children and indicators of adverse health, by Mads Fiil Hjorth8分钟
4.3: Optimal Wellness, Development and Health, by Niels Egelund20分钟
4.4: The influence on children's cognition and performance in school, by Kim Michaelsen4分钟
1 个练习
The OPUS School Meal Study26分钟
周
4完成时间为 2 小时
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 个视频 （总计 75 分钟）, 1 个测验
6 个视频
5.2: Social Aspects of Acceptance, by Aruun Michelsen12分钟
6.1: The Adult Intervention, Part 1, the Studies, by Thomas Meinert Larsen20分钟
The Adult Intervention, Part 2, the Results10分钟
6.3: Perspectives on Health and Consumer Acceptance, by Thomas Meinert Larsen17分钟
6.4: The SHOP System, by Sanne Kjelleberg Poulsen6分钟
1 个练习
The OPUS Supermarket Intervention24分钟
周
5完成时间为 1 小时
Investigate the New Nordic Diet – from Food to Health
In this last module's lectures we will concentrate on the health of the New Nordic Diet, focus on the effects published so far from four different studies and on the potential factors and foods affecting the outcomes.
4 个视频 （总计 48 分钟）, 1 个测验
4 个视频
7.2: Nutrition and Diet, by Lars Ove Dragsted23分钟
7.3: Industrially Produced Trans Fats and the New Nordic Diet, by Steen Stender13分钟
7.4: Closing Remarks, by Arne Astrup4分钟
1 个练习
Investigate the New Nordic Diet – from Food to Health26分钟
4.5
82 个审阅43%
完成这些课程后已开始新的职业生涯
44%
通过此课程获得实实在在的工作福利
热门审阅
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!
讲师
Dr Arne Astrup, MD, DMSc.
Professor, Head of DepartmentDepartment of Nutrition, Exercise and Sports
关于 哥本哈根大学
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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