5.1: Introduction, by Arne Astrup

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来自 University of Copenhagen 的课程

The New Nordic Diet - from Gastronomy to Health

292 个评分

University of Copenhagen

The New Nordic Diet - from Gastronomy to Health

292 个评分

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

从本节课中

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.

5.1: Introduction, by Arne Astrup7:17

5.2: Social Aspects of Acceptance, by Aruun Michelsen12:42

与讲师见面

Dr Arne Astrup, MD, DMSc.
Professor, Head of Department
Department of Nutrition, Exercise and Sports

[MUSIC]

Almost everyday we hear in the media about certain diets

that are very good for you and how to lose weight.

And they change almost every month or at least every year.

In terms of protein and carbohydrate and fiber and glycemic index and

Stone Age and low carb, low fat. And for some reason, it, it seems to

be a little strange if, if you think there should be some solids behind it.

But we must also realize and admit that there are many studies

that have been conducted and published in even world respected,

high quality journals that are not really giving us the

full truth about the diet and health relationship.

And why is it so?

Well, you can imagine we have information

from population studies where it's really difficult

to draw any cultural conclusions from populations

that is the, what we call observational studies.

But they can give us some hints about, and about relationships based on associations.

But what we normally do is we do the randomized control trials

where we randomly allocate people to eat different diets,

and then we, after some times, we do different

measurements to try to see if one diet is

more effective than another to produce some health effects.

That could be reductions in blood pressure,

cholesterol blood sugar or body weight, body fat.

And of course this is really the, the background

for substantiation of different diets and also different

diet books, that you have some randomized trials.

But one of the problems with the randomized trials are that,

you know, you wouldn't like to just to have a trial for

a couple of weeks, you would like to have a trial, maybe

for six months or maybe two years or maybe even five years.

If it's a, a trial that should try to show

that one particular diet is better to produce a weight loss,

but also to keep body weight off for an extended time.

And to prevent weight regain, you probably need more than a year.

So now I'm going to involve you with a major problem.

And I don't know if you're been thinking about that before.

Would you like to be enrolled

into a trial, a dietary intervention trial?

We'll your suppose to eat the same food everyday or the

same diet everyday, for maybe two, three years.

If you are, and you have no inference on, in what group you will end up.

So, maybe you are allocated to a low fat diet.

Where it's forbidden really to eat that

much fat. And it's not just today and tomorrow.

It's every day for maybe a year or five years.

Or would you like to skip all the carbs?

So, you know, no bread, rice, pasta,

couscous, or sweets for the next five years.

I think you wouldn't.

And per- personally I would never sign up for a study like that.

Maybe for a month or

two, but not for two years. So why do people do this?

Well, a lot of people do this fortunately because it's necessary

for research, but if you go in and really check what they're

eating after one or two years, you will see that they're not

complying with the food composition and the diet they were randomized to.

And that's really

a problem.

So many trials where they ask people, what do you eat?

And they ask them to write everything down.

Then you will see it looks like they are really eating

what they were supposed to eat after six months, one year.

But, if you check their blood levels of some markers of fat intake or

check their urine for nitrogen excretion, which is a marker of how

much protein they eat.

You will see that they are not complying, they don't adhere to the diet.

It was a long story to justify that we're using a supermarket to control

the diet, because we, many years ago, we realized that maybe one trick

to get people to eat the diet is to give them all foods free of charge.

For the whole family and from

our own supermarket.

And it all you know, maybe it's, it's very costly actually but we realize that

if you give them all the food free of charge, they actually eat the foods.

And we can measure that in their urine and in their blood that they are compliant.

So, that was the whole idea is really to,

not to rely on just telling them to do something.

And go to their own supermarkets and

spend their own money to find the foods, then go home and compose it.

No, no, no, we wanted to supply them with

all the food free of charge from our supermarket.

And then use the bar codes to control the composition in terms of

fiber and, and all the dietary advices that, that characterizes

the new Nordic diet. So this is really a very unique way

to do it. It's very effective.

But is very costly, but you can rely on

res-, the results you get out of it, because people,

they don't get all the, the food for your charts

and throw them out or give them to their pets.

No, no, they essentially consume them. And that's good, because

then we can see the real effect, what we call the efficacy of the diet

on various health parameters.

You can say that this maybe is a little artificial situation.

And, and how can we translate that into normal people who subsequently

are supposed to, to find these foods in the supermarket and purchase them.

Well, therefore we also had a sociological part of the study,

where there were, the, the participants in the study where interviewed

about how they felt this was. We simply wanted to identify

barriers to get this new diet into the society among ordinary

people who would pick it up and use it. Because this is also very important.

Not just to see the, look at the efficacy, but also look at the feasibility.

Is this something we can get,

translate into and get anchored into the society.

So the next thing you will hear are presentations about the supermarket

study and also some of the sociological interviews about it.

[MUSIC]

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