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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Health Content and Achievement Standards for the state of North Dakota. Updated 2008.

El documento es un libro interactivo acerca de nutrición y su impacto en el entrenamiento deportivo

This resource gives students the opportunity to analyze the nutrition information of foods they commonly consume.

This slide presentation is designed to help students to identify red flags of fad dieting as well as ways to maintain a healthy weight. The worksheet is designed to assess students on the objectives. The information in the presentation is primarily derived from kidshealth.org. Please make a copy of the slides and the worksheet document, then feel free to use as is or remix for your classroom. 

Folder containing lesson plan and assignments for students with these objectives: (a) Describe what food is made up of, including macronutrients and micronutrients; (b) Utilize food labels to determine the nutrition of foods; and (c) Have a nutrition experience. Assignments including creating a meal plan and evaluating nutrition facts on a packaged food label.

NUTR& 101 is a nutrition course designed for science majors. It emphasizes the key nutritional concepts that students going into health care need to learn. It addresses the biochemical underlying causes of heart disease, stroke and diabetes due to lack of appropriate nutrition and exercise. It also details the digestive process, the digestion and absorption of macro and micronutrients including vitamins, minerals and phytonutrients. The course also examines the role of cultural factors, biochemical signals and psychological factors such as stress in eating habits. Various diets and overall metabolism are covered in relation to their effect on health. Nutrition for special populations is also discussed.

In this lesson designed to enhance literacy skills, students examine the nutritional content of different foods and learn about the health benefits and risks associated with the food choices they make.

Students will learn about nutritional minerals by looking at what they do for the body, foods they are found in, and diseases associated with over- or under-consumption. Lesson 5 of 5.