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.

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.

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.

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.

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.

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.

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. 

OBJECTIVESThe pupil will be able to understand the concept of nutrition and diet.The pupil will be able to explain energy giving food, body building food and protective food.The pupil will be able to differentiate between junk food and nutrition food.

A one page activity that takes students to several websites related to the obesity epidemic. First they can calculate BMI, then learn about national trends in the rate of obesity and finally use a tutorial on insulin and diabetes.

This compilation gathers OER sources on body weight, nutrition, and movement, and it also problematizes the cultural meaning of these readings. Roughly, this anthology is divided into two parts--informational and theoretical--in depicting how medical research and journalism influence and are influenced by social stereotypes, constructed ideas about bodies, food, and individual choices within social systems.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"A recent study published in the British Journal of Nutrition suggests that enterolactone, an estrogen-like compound formed by the breakdown of whole grains and other plant-based foods by gut bacteria, could protect against the risk of death due to colorectal cancer—at least, for women. For men, just the opposite could be true: high concentrations of the compound might actually increase that risk. The findings, published as part of a special issue on nutrition and cancer, point to a potentially significant link between diet and survival after colorectal cancer that warrants a much closer look by researchers. The authors of the study reached those conclusions by examining data from the “Diet, Cancer and Health” study, an ongoing cohort study of older men and women in Denmark. Specifically, they compared the death outcomes of people with varying levels of enterolactone in their blood plasma, before being diagnosed with colorectal cancer..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

This course encompasses the study of eating as it affects the health and well-being of every human. Topics include taste preferences, food aversions, the regulation of hunger and satiety, food as comfort and friendship, eating as social ritual, and social norms of blame for food problems. The politics of food discusses issues such as sustainable agriculture, organic farming, genetically modified foods, nutrition policy, and the influence of food and agriculture industries. Also examined are problems such as malnutrition, eating disorders, and the global obesity epidemic; the impact of food advertising aimed at children; poverty and food; and how each individual's eating is affected by the modern environment.

Today we bring climate change to the dining room table. In this episode, we reinvited Dr. Cynthia Rosenzweig onto the TILclimate podcast to tell us just a little more about the connections between the food we eat and climate change.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Methane production by microbes holds great promise for converting industrial waste to fuel. In the wild, this process involves the well-orchestrated transfer of hydrogen between organisms that break down carbon-rich matter and those that form methane. But that harmony presents a thermodynamic puzzle, as reactions that generate high concentrations of hydrogen can and do inhibit reactions that occur only at low hydrogen concentrations. To understand how these competing processes co-exist, researchers analyzed 17 methane-producing bioreactors using metagenomics. Altogether, they assembled genomes spanning 66 phyla of microorganisms, which were divided according to the compounds they most commonly broke down, such as sugars or amino acids. The team used those findings to understand how high- and low-hydrogen reactions occur side by side and produced a model describing how organisms may employ unique strategies to drive thermodynamically competitive metabolisms..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Plant diversity is quickly dwindling across the world. That’s put our planet’s pollinators in danger. Pollen contains a variety of nutritional elements that are key to life itself. Not only are global changes affecting pollen amounts, they’re also affecting pollen varieties. This means that many pollinators, including bees, aren’t eating the best-balanced diet they need to survive. Understanding how the elemental ingredients in pollen affect different traits in bees, such as their survival, body mass, and ability to protect themselves, could help scientists determine whether and how the scarcity of specific nutrients affects them. And it could lead to new ways of conserving pollinators and the critical roles they play in many ecosystems. For their part, researchers from Jagiellonian University in Poland examined the effects of an inadequate supply of potassium, sodium, and zinc in pollen on _Osmia bicornis_, the red mason bee..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Urbanization is rapidly transforming communities around the globe. It could be doing the same to the microbial communities that inhabit the human gut. A new study examines how, in China, urbanization and other health factors are affecting gut microbes from the third domain of life: archaea. Though smaller in number and distinct from the bacteria and fungi also found in the gut, archaea are revealing to be just as important to human health. In this study, researchers studied archaea in 792 healthy adult volunteers from 5 regions in China. In particular, how these archaea profiles were linked to 119 variables, including urban residence, ethnicity, lifestyle, and diet. Results showed that geographical region had the strongest effect on archaea composition—followed by ethnicity and urban residence. Urban residence, for example, was associated with lower archaea numbers and diversity..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Unlike for our ancestors, plants can provide all the nutrients we need Yet, worldwide, average meat consumption per person is higher than ever As the global population grows and natural resources wane, how sustainable is this trend? A special issue of the journal animal gathers seven articles that explore that question with respect to livestock production Collectively, they provide a data-driven basis for establishing sustainable livestock practices The research topics covered include the link between livestock and human health The importance of ruminant animals in transforming indigestible plant matter into high-quality food And the trade-offs to consider in minimizing the environmental footprint of livestock production Although not exhaustive, the gathered articles provide a useful look at the current state of livestock production And what the future could hold Editorial: Gill et al. "Livestock production evolving to contribute to sustainable societies..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Meat is one of the most carbon-heavy foods we eat. Per gram of protein, producing beef, for example, requires 20 times the land and emits 20 times the emissions as growing beans. So steering away from meat is actually a great way to fight climate change, as it vastly shrinks our carbon footprint on the planet. But do households with small carbon footprints necessarily eat less meat than those with large footprints? A new study says no. The researchers behind the study recently examined data pertaining to diet and carbon footprint across 60,000 households in Japan, whose current diet and demographics, scientists believe, could set the trend for the rest of the world. Correlating food-spending patterns with the carbon intensity needed to produce different foods revealed that meat consumption was unrelated to the size of a household’s carbon footprint. Households with small, medium, or large footprints ate nearly identical amounts of meat..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.