Copenhagen University - The New Nordic Diet - from Gastronomy to Health
- Offered byCoursera
The New Nordic Diet - from Gastronomy to Health at Coursera Overview
Duration | 7 hours |
Start from | Start Now |
Total fee | Free |
Mode of learning | Online |
Official Website | Explore Free Course  |
Credential | Certificate |
The New Nordic Diet - from Gastronomy to Health at Coursera Highlights
- 44% started a new career after completing these courses.
- Earn a shareable certificate upon completion.
- Flexible deadlines according to your schedule.
The New Nordic Diet - from Gastronomy to Health at Coursera Course details
- 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
The New Nordic Diet - from Gastronomy to Health at Coursera Curriculum
Developing a New Meal System
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
Introduction to the New Nordic Diet
Development of the New Nordic Diet
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
Development of the New Nordic Diet
The OPUS School Meal Study
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
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
The OPUS School Meal Study
The OPUS Supermarket Intervention
5.1: Introduction, by Arne Astrup
5.2: Social Aspects of Acceptance, by Aruun Michelsen
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
The OPUS Supermarket Intervention
Investigate the New Nordic Diet ? from Food to Health
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
7.4: Closing Remarks, by Arne Astrup
Investigate the New Nordic Diet ? from Food to Health
The New Nordic Diet - from Gastronomy to Health at Coursera Admission Process
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The New Nordic Diet - from Gastronomy to Health