Nutrition

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Diabetes - The Essential Facts - What Role Does Nutrition Play ? (15:25)
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This presentation focus on which role nutrition plays in developing diabetes and how obesity affects diabetes development. Obesity and weight gain dramatically increase the risk of developing type 2 diabetes. But it’s not only the total calorie intake and the BMI that counts, so does the distribution between fat, protein and carbohydrates, in other words the composition of nutritions. In continuation of this it will be discussed how a restricting intake of carbohydrates might be the way to reduce or even eliminate the use of medication in diabetes treatments.

Narrator: Richard Steed.

Subject:
Health, Medicine and Nursing
Material Type:
Lecture
Provider:
EIT
NNF Center for Basic Metabolic Research
University of Copenhagen Department of Biomedical Science
Provider Set:
Diabetes - The Essential Facts
Author:
Associate Professor Signe Sørensen Torekov
MD Nicolai Wewer Albrechtsen
Professor Arne Astrup
Professor Jens Juul Holst
Professor Venkat Narayan
Date Added:
01/07/2016
Diabetes - The Essential Facts - What Role Does Overweight and Obesity Play ? (17:27)
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This presentation address how being overweight and obese is considered one of the strongest predictors, regarding the development of type 2 diabetes. Almost 85 % of people living with diabetes type 2, are either overweight or obese. This is an important aspect, because globally we have a lot of overweight people, in fact in 2014, one in three adults was overweight and one in eight was obese. But why do the numbers keep growing and what’s causing this epidemic growth of obesity?

Narrator: Richard Steed.

Subject:
Health, Medicine and Nursing
Material Type:
Lecture
Provider:
EIT
NNF Center for Basic Metabolic Research
University of Copenhagen Department of Biomedical Science
Provider Set:
Diabetes - The Essential Facts
Author:
Associate Professor Signe Sørensen Torekov
MD Nicolai Wewer Albrechtsen
Professor Arne Astrup
Professor Jens Juul Holst
Professor Steven Bloom
Date Added:
01/07/2016
An Introduction to Global Health - Nutrition and Infectious Diseases (14:47)
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This video is about interactions between nutritional deficiencies and infections in low-income settings. First, the typical diet in low-income countries, and the most common micronutrient deficiencies will be described, and basic concepts about the malnutrition-infection cycle will be introduced. Then the role of iron, zinc and vitamin A in relation to childhood infections will be discussed. Finally, students will hear about the need for nutritional support to patients with TB and HIV patients.

Subject:
Health, Medicine and Nursing
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
An Introduction to Global Health
Author:
Professor Henrik Friis
Date Added:
01/07/2013
The New Nordic Diet - From Gastronomy to Health - Communication in the Research Center OPUS (07:52)
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The aim of this presentation is to increase the students’ knowledge about the OPUS project and how an intense communication effort, from the very beginning and throughout the project was a key element of the project. It offers an insight into how science and communication strategies can go hand in hand for the benefit of both science and the public.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Communication Coordinator Kristian Levring Madsen
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - Developing a New Nordic Diet (13:21)
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In this presentation, PhD in Human Nutrition Charlotte Mithril presents data from her PhD project, which aimed to develop the New Nordic Diet. In continuation of this, Charlotte Mithril introduces why there is a need for a New Nordic Diet in the first place and how this interplays with the existing dietary guidelines in Denmark.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
PhD in Human Nutrition Charlotte Mithrill
Date Added:
01/07/2013
The New Nordic Diet - From Gastronomy to Health - Easy to Love, Easy to get hold of, Easy to make, Easy to Afford (13:22)
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In this video lecture, the Danish chef and food consultant Mathias Holt, talks about his work in developing the principles behind the New Nordic Diet. He also touches upon why and how to bring the principles into people’s kitchens. Furthermore, Mathias Holt will introduce the development and progression of the new Nordic diet and the organization and development of the School Intervention.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Food Consultant Mathias Holt
Date Added:
01/07/2013
The New Nordic Diet - From Gastronomy to Health - Industrially Produced Trans fat and Nordic Diet (13:51)
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The aim of this presentation is to expand the students’ knowledge about industrially produced trans fat (artificial trans fat). We will focus on how and why we produce trans fat. Furthermore, we will focus on the health consequences of eating trans fat.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Chief Physician Steen Stender
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - Movement behaviours in Children and Indicators of Adverse Health (08:10)
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This presentation discuss how important physical activity and sleep in children is if you want to prevent obesity and cardiovascular disease. We will present the main cross sectional results from the OPUS School Meal Study. The focus will be on screen time for children, the amount of moderate-to-vigorous physical activity (MVPA), and sleep time. We will also touch upon differences in boys and girls as well as week and seasonal patterns.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
PhD student Mads Fiil Hjorth
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - Nutrition and Diet (23:18)
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Diet and other lifestyle factors have become major drivers of morbidity and mortality in most parts of the world. It is therefore a focus area in nutritional science to search for improvements in local or global food culture that could affect health. The health effects of Nordic foods are currently a highly investigated subject, and therefore we will introduce the methods and finding of different health studies of the New Nordic Diet, hereby the NORDIET, SYSDIET and the SHOPUS Study.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Professor Lars Ove Dragsted
Date Added:
01/07/2014
The New Nordic Diet - From Gastronomy to Health - OPUS School Meal Study (25:46)
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How can we investigate if schoolchildren become healthier and more concentrated when we replace their habitual lunch packs with school meals based on the New Nordic Diet? This is the focus of this presentation. We will introduce the whole design, the rationale, and the concept of the OPUS School Meal Study.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Assistant Professor Camilla Damsgaard
Date Added:
01/07/2013
The New Nordic Diet - From Gastronomy to Health - Persepctives on Health and Consumer Acceptance (17:18)
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In the presentation, we will introduce the health benefits of the New Nordic Diet based on existing research. We will also present a broader picture of the New Nordic Diet, a more holistic perspective on how the diet can be part of a more sustainable development. Finally, we will look at some of the challenges the New Nordic Diet faces in relation to implementation.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Associate Professor Thomas Meinert Larseb
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - Results of the School Meal Study (10:57)
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The aim of this presentation is to expand the students’ knowledge about the OPUS School Meal Study, and presents some of the most interesting results and conclusions of the study regarding the impact of introducing New Nordic Diet in a school setting. Furthermore, we will focus on the cardiometabolic health markers in children.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Assistant Professor Camilla Damsgaard
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - SHOP System (06:22)
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In this presentation, we will focus on the SHOP system and ow is has affected the participant’s health. In continuation of this, we will provide an introduction, to the computer system, developed to monitor and control the participant’s nutritional composition of the food they collected in the shop.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Postdoctoral Researcher Sanne Kjelleberg Poulsen
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - SHOPUS - A Model for Improving Validity of Nutritional Intervention Studies Part 1 - The Studies (20:03)
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The aim of this presentation is to expand the students’ knowledge about the SHOPUS (Shop-in-OPUS) project, which tests the health benefits of the New Nordic Diet on adults. Furthermore, we will discuss why the use of a shop model may be a better way to test the health benefits of diets.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Associate Professor Thomas Meinert Larseb
Date Added:
01/07/2013
The New Nordic Diet - From Gastronomy to Health - SHOPUS - A Model for Improving Validity of Nutritional Intervention Studies Part 2 - The Results (10:52)
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In this presentation, we will go through some of the very interesting results and our preliminary interpretation of the data from the SHOPUS project. Furthermore, we will talk about how using the shop model made it possible to achieve a very high compliance to the New Nordic Diet and the control diet (average Danish diet) and how to obtain the expected differences in food intake between those two study diets.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Associate Professor Thomas Meinert Larseb
Date Added:
01/07/2014
The New Nordic Diet - From Gastronomy to Health - Sensory Food Quality and Properties (16:14)
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This presentation introduces different ways people learn to accept foods, mainly from a sensory perspective. The mechanisms of food acceptance by the consumers and the eating habits people develop over a lifespan are closely related. Thus, the sensory properties of food play an important role in people’s food habits. We will present data that shows how food acceptance can evolve from early exposures as well as simple conditioning mechanisms.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Professor Wender Bredie
Date Added:
01/07/2013
The New Nordic Diet - From Gastronomy to Health - Sociological Aspects of Acceptance (12:42)
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In this presentation, we will explore the sociological aspects of accepting a new diet such as the New Nordic Diet. As you may know the OPUS study is working towards creating a new healthy Nordic food culture in Denmark, to do this, OPUS is developing, testing and disseminating a New Nordic Diet to the public.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Postdoc Researcher Arun Micheelsen
Date Added:
01/07/2014
The New Nordic Diet - From Gastronomy to Health - Sustainability of the New Nordic Diet (10:54)
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The aim of this presentation is to talk about sustainable food and beverages, and the sustainability of your complete diet both in general and in relation to the New Nordic Diet. In continuation of this, we will introduce life-cycle assessment as a method for measuring sustainability.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Professor Henrik Saxe
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - The Importance of Activity and Sleep for Children's Healthy Lifestyle (12:07)
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This presentation introduces factors for maintaining a healthy lifestyle. In continuation of this, we will discuss the rationale for including measurements of activity and sleep in the OPUS School Meal Study. Furthermore, we will describe the methods used to quantify physical activity and sleep. Finally, we will highlight the important ongoing data analyses from the physical activity and sleep measurements.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
PhD student Mads Fiil Hjorth
Date Added:
01/07/2014
The New Nordic Diet - From Gastronomy to Health - The Importance of Healty School Meals for Concentration and Learning (20:55)
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This presentation introduces the methods and research conducted in the OPUS project regarding the relation between food and learning. In continuation of this, we will discuss the importance of healthy school lunch on concentration and learning.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Professor Niels Egelund
Date Added:
01/07/2013
The New Nordic Diet - From Gastronomy to Health - The Influence on Children's Cognition and Performance in School (04:59)
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Besides measuring the health effects of school meals based on the New Nordic Diet, the OPUS Study also evaluated the effect of the intervention on cognitive performance of the children. In continuation of this, we will explain why it is relevant to measure cognitive performance and provide a short summary of the methods we used and the findings.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Professor Kim Michaelsen
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - The New Nordic Diet and Child Nutrition (04:22)
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This presentation discusses how we can improve the health of the population and how child nutrition affects this. In the childhood, many diseases, mental problems, cognitive problems and health detrimental conditions are established. Thus, it is important to focus on the children’s diet, exercise patterns, and lifestyle in order to elucidate the effects of diet on the children’s health.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Professor Arne Astrup
Date Added:
01/07/2013
The New Nordic Diet - From Gastronomy to Health - The Nordic Movement (15:24)
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In this presentation, Claus Meyer (co-founder of the renowned Danish restaurant NOMA) introduces the process of starting a culinary project in Denmark, which had a certain influence on food culture in Scandinavia. Furthermore, Claus Meyer will introduce how such a project can be of value to people living far from Scandinavia.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Gastronomical Entrepreneur Claus Meyer
Date Added:
01/07/2013
SDG 3.4: Non-communicable diseases
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By 2030, reduce by one third premature mortality from non-communicable diseases through prevention and treatment and promote mental health and well-being
Professor Ingunn Maria S. Engebretsen, CIH, University of Bergen

Engebretsen explains that the Goal is ambitious, embracing everything that is “non-communicable”, it means everything that is not infectious. Her own research interests include diseases relating to nutrition and mental health. She noted that malnutrition, in particular, is a common factor for many poor health conditions.

Engebretsen highlighted a number of established theories (Forsdahl, Barker, Brenner) and newer theories linking genetics, epigenetics, environment and health, to argue that a lifestyle approach is needed to best tackle non-communicable diseases. She also mentioned how many of these diseases have significant socio-economic effects on society and many impact the health of future generations.

Finally, Engebretsen presented information about the importance of mental health, highlighting that this is a significant factor in disability-adjusted life years (DALYs) for young people (aged 15-24).

Subject:
Health, Medicine and Nursing
Material Type:
Lecture
Author:
University of Bergen
Date Added:
09/13/2018