Explore the principles and health benefits of the New Nordic Diet, emphasizing local, sustainable, and nutritious food choices.
Explore the principles and health benefits of the New Nordic Diet, emphasizing local, sustainable, and nutritious food choices.
This course introduces the New Nordic Diet, a food culture developed between 2009-2013 that emphasizes gastronomy, health, and environmental sustainability. Led by Dr. Arne Astrup and featuring insights from chefs and researchers, the course explores the principles behind this innovative dietary approach. Students will learn about the diet's development, its nutritional benefits, and its potential impact on health and well-being. The curriculum covers topics such as sensory evaluation of food, sustainability, and the results of major research studies on the diet's effects on children and adults. Through a combination of lectures and assignments, participants will gain a comprehensive understanding of how regional-based diets like the New Nordic Diet can promote healthier lifestyles and contribute to disease prevention.
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English
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What you'll learn
Understand the principles and development of the New Nordic Diet
Explore the relationship between regional diets, health, and sustainability
Learn about sensory evaluation of food and its role in diet acceptance
Examine the results of major studies on the diet's effects on children and adults
Understand the nutritional aspects of the New Nordic Diet and its potential health benefits
Analyze the challenges and opportunities in implementing new dietary patterns
Skills you'll gain
This course includes:
56 Minutes PreRecorded video
5 assignments
Access on Mobile, Tablet, Desktop
FullTime access
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There are 5 modules in this course
This course provides a comprehensive overview of the New Nordic Diet, a food culture developed to promote health, sustainability, and gastronomic quality. It covers the diet's principles, development process, and potential health benefits. The curriculum is structured around five key modules: introducing the new meal system, developing the diet, the OPUS School Meal Study, the OPUS Supermarket Intervention, and investigating the diet's health effects. Through lectures from experts in nutrition, gastronomy, and public health, students learn about the scientific basis for the diet, its implementation in different settings, and its impact on health outcomes. The course also explores the challenges and opportunities in promoting this dietary approach, including issues of acceptability, sustainability, and scalability.
Developing a New Meal System
Module 1 · 1 Hours to complete
Development of the New Nordic Diet
Module 2 · 1 Hours to complete
The OPUS School Meal Study
Module 3 · 1 Hours to complete
The OPUS Supermarket Intervention
Module 4 · 1 Hours to complete
Investigate the New Nordic Diet – from Food to Health
Module 5 · 1 Hours to complete
Fee Structure
Payment options
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Instructor
Leading Authority in Nutrition and Obesity Research
Arne Astrup is a prominent figure in nutrition and obesity research, serving as a professor at the University of Copenhagen. He has led several significant multi-center and pan-European studies focused on optimal diets for weight control and body weight regulation. From 2009 to 2013, he directed the Nordea Foundation OPUS Research Centre, where he was instrumental in developing and testing the New Nordic Diet. Recognized for his contributions, he was awarded Knight of the First Order of Dannebrog in 2012. With an impressive H-index of 62, he currently serves as an Associate Editor for the American Journal of Clinical Nutrition. His primary research interests include the physiology and pathophysiology of energy and substrate metabolism, particularly concerning obesity's etiology and treatment.
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4.6 course rating
757 ratings
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