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
University of Copenhagen
Syllabus - What you will learn from this course
Week
1Developing 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 videos (Total 41 min), 1 quiz
4 videos
1.2: The Nordic Movement, by Claus Meyer15m
Easy to Love, Easy to Get Hold of, Easy to Make, and Easy to Afford13m
1.4: Communication in the Research Center OPUS, by Kristian Levring Madsen7m
1 practice exercise
Introduction to the New Nordic Diet14m
Week
2Development of the New Nordic Diet
3 videos (Total 40 min), 1 quiz
3 videos
2.2: Developing a New Nordic Diet, by Charlotte Mithril13m
2.3: Sustainability of the New Nordic Diet, by Henrik Saxe10m
1 practice exercise
Development of the New Nordic Diet24m
Week
3The 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 videos (Total 87 min), 1 quiz
7 videos
3.2: The Opus School Meal Study, by Camilla Damsgaard25m
3.3: Results of the School Meal Study, by Camilla Damsgaard10m
4.1: The Importance of Children's Activity and Sleep, by Mads Fiil Hjorth12m
4.2: Movement behaviors in children and indicators of adverse health, by Mads Fiil Hjorth8m
4.3: Optimal Wellness, Development and Health, by Niels Egelund20m
4.4: The influence on children's cognition and performance in school, by Kim Michaelsen4m
1 practice exercise
The OPUS School Meal Study26m
Week
4The 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 videos (Total 75 min), 1 quiz
6 videos
5.2: Social Aspects of Acceptance, by Aruun Michelsen12m
6.1: The Adult Intervention, Part 1, the Studies, by Thomas Meinert Larsen20m
The Adult Intervention, Part 2, the Results10m
6.3: Perspectives on Health and Consumer Acceptance, by Thomas Meinert Larsen17m
6.4: The SHOP System, by Sanne Kjelleberg Poulsen6m
1 practice exercise
The OPUS Supermarket Intervention24m
4.5
75 Reviews50%
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Top Reviews
By CQ•Mar 20th 2018
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.
By DM•Jul 3rd 2018
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!
Instructor
Dr Arne Astrup, MD, DMSc.
Professor, Head of DepartmentDepartment of Nutrition, Exercise and Sports
About University of Copenhagen
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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