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Nutrition

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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:
Applied Science
Health, Medicine and Nursing
Life Science
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:
Applied Science
Health, Medicine and Nursing
Life Science
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:
Applied Science
Health, Medicine and Nursing
Life Science
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:
Applied Science
Health, Medicine and Nursing
Material Type:
Lecture
Date Added:
09/13/2018