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The New Nordic Diet - from Gastronomy to Health
  • Level Foundation
  • Duration 7 hours
  • Course by University of Copenhagen
  • Offered by

About

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

Modules

Lesson 1: Introduction to the New Nordic Diet

    • 4 Videos
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4 Videos

  • 1.1: Introduction to the course, by Arne Astrup
  • 1.2: The Nordic Movement, by Claus Meyer
  • Easy to Love, Easy to Get Hold of, Easy to Make, and Easy to Afford
  • 1.4: Communication in the Research Center OPUS, by Kristian Levring Madsen

Review of Week 1

    • 1 Assignment
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1 Assignment

  • Introduction to the New Nordic Diet

Lesson 2: Development of the New Nordic Diet

    • 3 Videos
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3 Videos

  • 2.1: Sensory Evaluation of Food, by Wender Bredie
  • 2.2: Developing a New Nordic Diet, by Charlotte Mithril
  • 2.3: Sustainability of the New Nordic Diet, by Henrik Saxe

Review of Week 2

    • 1 Assignment
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1 Assignment

  • Development of the New Nordic Diet

Lesson 3: The OPUS School Meal Study Part I

    • 3 Videos
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3 Videos

  • 3.1: The New Nordic Diet and Child Nutrition, by Arne Astrup
  • 3.2: The Opus School Meal Study, by Camilla Damsgaard
  • 3.3: Results of the School Meal Study, by Camilla Damsgaard

Lesson 4: The OPUS School Meal Study Part II

    • 4 Videos
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4 Videos

  • 4.1: The Importance of Children's Activity and Sleep, by Mads Fiil Hjorth
  • 4.2: Movement behaviors in children and indicators of adverse health, by Mads Fiil Hjorth
  • 4.3: Optimal Wellness, Development and Health, by Niels Egelund
  • 4.4: The influence on children's cognition and performance in school, by Kim Michaelsen

Review of Week 3

    • 1 Assignment
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1 Assignment

  • The OPUS School Meal Study

Lesson 5: Introduction and the Social Aspects of Acceptance

    • 2 Videos
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2 Videos

  • 5.1: Introduction, by Arne Astrup
  • 5.2: Social Aspects of Acceptance, by Aruun Michelsen

Lesson 6: The Adult Intervention

    • 4 Videos
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4 Videos

  • 6.1: The Adult Intervention, Part 1, the Studies, by Thomas Meinert Larsen
  • The Adult Intervention, Part 2, the Results
  • 6.3: Perspectives on Health and Consumer Acceptance, by Thomas Meinert Larsen
  • 6.4: The SHOP System, by Sanne Kjelleberg Poulsen

Review of week 4

    • 1 Assignment
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1 Assignment

  • The OPUS Supermarket Intervention

Lesson 7: Nutrition and Diet

    • 3 Videos
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3 Videos

  • 7.1: Introduction, by Arne Astrup
  • 7.2: Nutrition and Diet, by Lars Ove Dragsted
  • 7.3: Industrially Produced Trans Fats and the New Nordic Diet, by Steen Stender

Review of Week 5

    • 1 Assignment
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1 Assignment

  • Investigate the New Nordic Diet – from Food to Health

Closing Remarks

    • 1 Videos
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1 Videos

  • 7.4: Closing Remarks, by Arne Astrup

Auto Summary

Embark on a culinary and health journey with "The New Nordic Diet - from Gastronomy to Health," a comprehensive course designed to explore the innovative food culture developed between 2009 and 2013. This course delves into the principles of the New Nordic Diet, which emphasizes gastronomy, health, and environmental sustainability, and is backed by extensive research conducted by the OPUS centre at the University of Copenhagen and the creators of the acclaimed restaurant Noma. Participants will gain a deep understanding of how this diet, characterized by local ingredients like whole-grain rye bread, root vegetables, berries, fresh fish, and seaweed, can enhance mental and physical health. The course aims to equip learners with the knowledge to adopt a healthier lifestyle and promote a sustainable regional food culture for future generations. Offered by Coursera as part of the EIT Health Programme, this foundational course spans approximately 420 minutes and is available through both Professional and Starter subscription options. It is ideal for individuals interested in health and fitness, particularly those who wish to integrate a nutritious and environmentally friendly diet into their daily lives. Join this engaging course to discover the benefits of the New Nordic Diet and learn how to incorporate its principles into your own culinary practices for improved overall well-being.

Dr Arne Astrup, MD, DMSc.
Instructor

Dr Arne Astrup, MD, DMSc.