The New Nordic Diet - from Gastronomy to Health

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The New Nordic Diet - from Gastronomy to Health

Instructor: Dr Arne Astrup, MD, DMSc.

57,911 already enrolled

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5 modules

Gain insight into a topic and learn the fundamentals.

779 reviews

7 hours to complete

Flexible schedule

Learn at your own pace

96%

Most learners liked this course

5 modules

Gain insight into a topic and learn the fundamentals.

779 reviews

7 hours to complete

Flexible schedule

Learn at your own pace

96%

Most learners liked this course

Skills you'll gain

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Shareable certificate

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Assessments

5 assignments

Taught in English

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There are 5 modules in this course

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

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.

What's included

4 videos1 assignment

What's included

3 videos1 assignment

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.).

What's included

7 videos1 assignment

7 videosTotal 87 minutes

3.1: The New Nordic Diet and Child Nutrition, by Arne Astrup4 minutes
3.2: The Opus School Meal Study, by Camilla Damsgaard26 minutes
3.3: Results of the School Meal Study, by Camilla Damsgaard11 minutes
4.1: The Importance of Children's Activity and Sleep, by Mads Fiil Hjorth12 minutes
4.2: Movement behaviors in children and indicators of adverse health, by Mads Fiil Hjorth8 minutes
4.3: Optimal Wellness, Development and Health, by Niels Egelund21 minutes
4.4: The influence on children's cognition and performance in school, by Kim Michaelsen5 minutes

1 assignmentTotal 30 minutes

The OPUS School Meal Study30 minutes

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.

What's included

6 videos1 assignment

6 videosTotal 75 minutes

5.1: Introduction, by Arne Astrup7 minutes
5.2: Social Aspects of Acceptance, by Aruun Michelsen13 minutes
6.1: The Adult Intervention, Part 1, the Studies, by Thomas Meinert Larsen20 minutes
The Adult Intervention, Part 2, the Results11 minutes
6.3: Perspectives on Health and Consumer Acceptance, by Thomas Meinert Larsen17 minutes
6.4: The SHOP System, by Sanne Kjelleberg Poulsen6 minutes

1 assignmentTotal 30 minutes

The OPUS Supermarket Intervention30 minutes

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.

What's included

4 videos1 assignment

Instructor

Instructor ratings

(143 ratings)

Dr Arne Astrup, MD, DMSc.

University of Copenhagen

1 Course57,911 learners

Offered by

University of Copenhagen

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Reviewed on Aug 10, 2020

I really felt like I learnt a lot from this course. It gave me different outlook on the nutrition, composition, and sociocultural relations between food and human.

Reviewed on Aug 7, 2019

Enjoyed the content very much, I would definitely would like to learn more about this topic and if it can be implemented in other parts of the world.

Reviewed on Mar 19, 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.

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