The New Nordic Diet - from Gastronomy to Health

Start Date: 07/05/2020

Course Type: Common Course

Course Link:

About 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

Course Syllabus

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.

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Course Introduction

The New Nordic Diet - from Gastronomy to Health This course gives you a very brief introduction to the New Nordic Diet and introduces you to gastronomy in the context of modern health care. The course will also focus on the major components and components of the New Nordic Diet, including its main nutritional components, key nutritional values and the major diseases and nutritional deficiencies that affect the New Nordic Diet. You will learn about the basic principles and feeding of the New Nordic Diet and the preparation of many dishes that are typical of the New Nordic dishes. You will also learn about the preparation of many dishes that are typical of New England cuisine. In addition, you will be introduced to the special foods and dishes of the New England region and the New England region's traditional dishes. The course will also focus on the preparation of many dishes that are characteristic of the New England region and the New England region's traditional dishes. This course was created by the Department of Nutrition, Food and Education at the University of Connecticut, under the direction of Dr. Lawrence S. Axtell.The New Nordic Diet Dishes of the New Nordic Diet Dives & Dives, Puddings & Fried Noodles Dishes of the New Nordic Diet The New Nordic Diet: From Gastronomy to Health This course gives you a very brief introduction to the New Nordic Diet and introduces you to gastronomy in the context of modern health care. The course will also focus on

Course Tag

Nutrition Plant Public Health Community Health

Related Wiki Topic

Article Example
Gastronomy Gastronomy is the study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food, a style of cooking of particular region, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Gastronomy can be subdivided into four main areas, which are practical gastronomy, theoretical gastronomy, technical gastronomy, and food gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.
The New American Diet "The New American Diet" (Rodale, 2009) is the first diet book to investigate the effects of "obesogens" on our bodies, and to propose a prescriptive diet plan to reverse what they call "The Obesogen Effect." Author Stephen Perrine (editor of "Children's Health", editor-at-large of "Men's Health", and former editor-in-chief of "Best Life") and co-author Heather Hurlock (former health editor of "Best Life") research and discuss the link between obesogens and the American obesity crisis, as well as increases in rates of diabetes, depression, heart disease, declining birth rates and sperm counts, and autism.
Mediterranean diet Still today the name of the diet is not consensual among Portuguese gastronomists. After the Mediterranean diet became well-known, some studies evaluated the health benefits of the so-called "Atlantic diet", which is similar to Keys' "Mediterranean" diet, but with more fish, seafood, and fresh greens. Virgílio Gomes, a Portuguese professor and researcher on food history and gastronomy says, Portuguese cuisine is really an "Atlantic cuisine".
Gastronomy Gastronomy involves discovering, tasting, experiencing, researching, understanding and writing about food preparation and the sensory qualities of human nutrition as a whole. It also studies how nutrition interfaces with the broader culture. Later on, the application of biological and chemical knowledge to cooking has become known as molecular gastronomy, yet gastronomy covers a much broader, interdisciplinary ground.
The Cambridge Diet The Cambridge Diet was developed in 1970 by Dr. Alan Howard at Cambridge University, England. It was launched as a commercial product in the United States in 1980. The Diet was very popular in America but was also the subject of some controversy. It later came under scrutiny from regulators and health authorities after potential health concerns were raised.
Eco-gastronomy In 2008 the University of New Hampshire, in collaboration with other institutions, approved with the Board of Trustees the dual major in Eco-Gastronomy.
Paleolithic diet Like other fad diets, the Paleo diet is promoted as a way of improving health. There is some evidence that following this diet may lead to improvements in terms of body composition and metabolic effects as compared to the typical Western diet or as compared to diets recommended by national nutritional guidelines. Following the Paleo diet can lead to an inadequate calcium intake.
MIND diet The Mediterranean-DASH Intervention for Neurodegenerative Delay diet, or more commonly, the MIND diet, combines the portions of the DASH diet and the Mediterranean diet that are most conducive to brain health. A major purpose of the MIND diet is to reduce the occurrence of Alzheimer's disease. Diet is one of many factors; genetics, smoking, exercise and education also play a role. The MIND diet was developed by Martha Clare Morris, a nutritional epidemiologist at Rush University Medical Center in Chicago.
Molecular gastronomy In February 2011, Nathan Myhrvold published the "Modernist Cuisine", which led many chefs to further classify molecular gastronomy versus modernist cuisine. Myhrvold believes that his cooking style should not be called molecular gastronomy.
Alkaline diet Alkaline diet (also known as the alkaline ash diet, alkaline acid diet, acid ash diet, and the acid alkaline diet) describes a group of loosely related diets based on the incorrect belief that certain foods can affect the acidity (pH) of the body and can therefore be used to treat or prevent disease. Due to the lack of credible evidence supporting the claimed mechanism of this diet, it is not recommended by dietitians or other health professionals, though several have noted that eating unprocessed foods as this diet recommends may have health benefits.
Bible Diet The final phase of the diet begins in the fifth week and continues for the duration that the individual maintains the diet (days 29-40 and beyond). It is considered to be the maintenance phase of the diet and is specifically designed to allow and encourage healthful eating of foods from each of the permitted groups. In this phase, healthy grains and foods higher in sugars and starches, such as potatoes, are reintroduced. Weight should stabilize in this phase and only key areas of the health scheme, such as overall body health, continue to improve. If one deviates from the diet, it is advised to go back to Phase One or Two for a week or two to get back into the flow of the diet.
Gastronomy The derivative "gourmet" has come into use since the publication of the book by Brillat-Savarin, "The Physiology of Taste". According to Brillat-Savarin, "Gastronomy is the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the conservation of men, using the best food possible."
Fad diet A fad diet or diet cult is a diet that makes promises of weight loss or other health advantages such as longer life without backing by solid science, and in many cases are characterized by highly restrictive or unusual food choices. Celebrity endorsements are frequently used to promote fad diets, which generate significant revenue for the creators from the sale of associated products.
CRON-diet The CRON-diet (Calorie Restriction with Optimal Nutrition) is a nutrient-rich, reduced calorie diet developed by Roy Walford, Lisa Walford, and Brian M. Delaney. The CRON-diet involves calorie restriction in the hope that the practice will improve health and retard aging, while still attempting to provide the recommended daily amounts of various nutrients. Other names include "CR-diet", "Longevity diet", and "Anti-Aging Plan". The Walfords and Delaney, among others, founded the CR Society International to promote the CRON-diet.
Elimination diet An elimination diet, also known as exclusion diet and oligoantigenic diet, is a method of identifying foods that an individual cannot consume without adverse effects. Adverse effects may be due to food allergy, food intolerance, other physiological mechanisms (such as metabolic or toxins), or a combination of these. Elimination diets typically involve entirely removing a suspected food from the diet for a period of time from two weeks to two months, and waiting to determine whether symptoms resolve during that time period. In rare cases, a health professional may wish to use an oligoantigenic diet to relieve a patient of symptoms they are experiencing.
Bible Diet The diet is divided into three phases over a 40-day period and broken into three levels: basic, intermediate, and advanced. According to Rubin, the dieter should choose a beginning phase based on their overall starting health and their desired improvements. The chief purpose of the diet is to achieve optimal health by means of nutrition and spirituality.
Atkins diet "The Atkins Diet was labeled as a high-fat diet," Westman said in an interview with "The New York Times". "We've been told over the past 40 years that fat in the diet is bad. Now we know that fat is not bad. What's happened is that there is a paradigm shift in thinking about carbohydrates, fat and protein and health."
Molecular gastronomy No singular name has ever been applied in consensus, and the term "molecular gastronomy" continues to be used often as a blanket term to refer to any and all of these things—particularly in the media. Ferran Adrià hates the term "molecular gastronomy" and prefers 'deconstructivist' to describe his style of cooking. A 2006 open letter by Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee published in "The Times" used no specific term, referring only to "a new approach to cooking" and "our cooking".
Molecular gastronomy Kurti and This have been the co-directors of the "Molecular and Physical Gastronomy" meetings in Erice and had considered the creation of a formal discipline around the subjects discussed in the meetings. The American food science writer Harold McGee, was invited for the first Workshop. After Kurti's death in 1998, the name of the Erice workshops was changed by This to "The International Workshop on Molecular Gastronomy 'N. Kurti'". This remained the sole director of the subsequent workshops from 1999 through 2004 and continues his research in the field of Molecular Gastronomy today.
Gastronomy Etymologically, the word "gastronomy" is derived from Ancient Greek γαστήρ, "gastér", "stomach", and νόμος, "nómos" "laws that govern", and therefore literally means "the art or law of regulating the stomach". The term is purposely all-encompassing: it subsumes all of cooking technique, nutritional facts, food science, and everything that has to do with palatability plus applications of taste and smell as human ingestion of foodstuffs goes.