PhD defence: Development of a healthy New Nordic Diet
Charlotte Mithril is defending her PhD thesis
Development of a healthy New Nordic Diet
9 October 2013 at 13:00
A2-70.04, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40
(ground floor – Marble Hall), 1958 Frederiksberg C, Denmark
Associate Professor Tine Tholstrup (chair), Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen
Professor Elling Bere, Faculty of Health and Sport, University of Agder, N-4604 Kristiansand, Norway
Senior Scientist Anne Marie Beck, Herlev Hospital, DK-2730 Herlev, Denmark
Professor Lars Ove Dragsted, Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen
Professor Arne Astrup, Dept. of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen
Adj. Professor Claus Meyer, Faculty of Food Science, University of Copenhagen
About the thesis
The New Nordic Diet (NND) is a suggestion for a regional diet with concern for health, gastronomic potential, Nordic identity, and sustainability.
In summary the following guidelines forms the basis of the NND as compared to the current average Danish diet:
- More calories from plant foods and fewer from meat;
- More foods from the sea and lakes; and
- More foods from the wild countryside.
These guidelines were developed into a list of dietary components characterizing the NND: Fruit and vegetables (especially berries, cabbages, root vegetables and legumes), fresh herbs, potatoes, plants and mushrooms from the wild countryside, wholegrain, nuts, fish and shellfish, seaweed, free-range livestock (including pigs and poultry), and game.
Both the guidelines and the diet were composed taking the potential health-promoting properties and Nordic identity of the NND into account, as well as the concern for environmental issues and gastronomic potential.
Overall, the average daily intake of macro- and micronutrients in the NND meets NNR with small adjustments based on evidence of their health promoting properties, and a safety evaluation of some wild plants showed, that most compounds with a possible risk of adverse effects found in the wild plants seemed within similar levels as in other common food plants.
2013, 140 pages, ISBN 978 87 7611 646 0