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Diabetes - A Global Challenge - Treatment of Hyperglycaemia with T2D Patients Part 3 (16:05)

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This presentation focuses on the treatment of hyperglycaemia with type 2 diabetes patients. We’ll provide an introduction to exenatide, liraglutide, GLP-1 receptor antagonist, combination therapy, DPP-4 inhibitor, pancreatic safety of incretin-based drugs, SGLT-2 inhibitor and glucose absorption. Course responsible: Associate Professor Signe Sørensen Torekov, MD Nicolai Wewer Albrechtsen & Professor Jens Juul Holst

Material Type: Lecture

Author: Professor Sten Madsbad

Diabetes - A Global Challenge - Treatment of Hyperglycaemia with T2D Patients Part 4 (07:32)

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This presentation provides an introduction to Sodium-glucose linked transporter 2 inhibitors (SGLT-2) and how it affects the blood glucose. Furthermore we’ll discuss how SGLT-2 inhibitors can be used for treating patients with type 2 diabetes. Three SGLT-2 inhibitors have been approved: Dapa, Empa and Canagliflozin, for clinical use in patients with type 2 diabetes. Course responsible: Associate Professor Signe Sørensen Torekov, MD Nicolai Wewer Albrechtsen & Professor Jens Juul Holst

Material Type: Lecture

Author: Professor Sten Madsbad

Diabetes - A Global Challenge - Inflammatory Beta-cell Destruction in Diabetes Part 2 (18:04)

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This presentation provides an introduction to the immune system and how it’s activated. In continuation of this we’ll discuss how inflammatory beta cell destruction comes about in type 1 diabetes. Furthermore we’ll discuss how beta cell failure occur in type 2 diabetes. Course responsible: Associate Professor Signe Sørensen Torekov, MD Nicolai Wewer Albrechtsen & Professor Jens Juul Holst

Material Type: Lecture

Author: Professor Thomas Mandrup-Poulsen

Diabetes - A Global Challenge - Novel Approaches in Drug Development Part 1 (11:09)

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This presentation focuses on the current and novel approaches used to develop drugs in the treatment of obesity. We’ll introduce the student to the physiological regulation of appetite and satiety in relation to meals, then we’ll provide an short overview of the previous and current treatment on the market for the treatment of obesity and finally we’ll describe some of the promising novel approaches pursued for future treatment. Course responsible: Associate Professor Signe Sørensen Torekov, MD Nicolai Wewer Albrechtsen & Professor Jens Juul Holst

Material Type: Lecture

Author: Professor Birgitte Holst

Diabetes - A Global Challenge - Novel Approaches in Drug Development Part 2 (13:10)

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This presentation provides an overview of the existing treatment available for treatment of obesity. Genetic studies have revealed that the genes contributing to development of obesity is mainly located in the brain, therefore it would be logical to tro to target the brain when pursuing drugs for the treatment of obesity. However it’s not that simple. Course responsible: Associate Professor Signe Sørensen Torekov, MD Nicolai Wewer Albrechtsen & Professor Jens Juul Holst

Material Type: Lecture

Author: Professor Birgitte Holst

Diabetes - A Global Challenge - Stem Cell Based Therapy of Diabetes Part 3 (25:32)

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This presentation discusses the possibility of finding a cure for type 1 diabetes, and hereby developing a product, that maintains a normal blood glucose level without insulin treatment. In continuation of this, we’ll provide an introduction to beta cell replacement therapy based on The Edmonton Protocol, however we’ll be focusing on relying on stem cell technology rather than that of organ donor islets. Furthermore we’ll discuss how we can combine an encapsulation strategy, so we can avoid the use of immuno-suppression. Course responsible: Associate Professor Signe Sørensen Torekov, MD Nicolai Wewer Albrechtsen & Professor Jens Juul Holst

Material Type: Lecture

Author: Professor Ole Dragsbæk Madsen

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.

Material Type: Lecture

Author: Professor Wender Bredie

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.

Material Type: Lecture

Author: Postdoc Researcher Arun Micheelsen

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.

Material Type: Lecture

Author: Associate Professor Thomas Meinert Larseb

Diabetes - A Global Challenge - Physical Activity and its Influence on Obesity, Insulin Resistance and Diabetes Part 1 (13:13)

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This presentation focus’ on the health benefits of being physically active and describes how physical training affects energy balance and metabolic health. Furthermore we’ll discuss the potential of physical training in prevention and treatment of obesity and diabetes and finally we’ll demonstrate methods that can be used to evaluate physical fitness, body fat distribution and insulin sensitivity. Course responsible: Associate Professor Signe Sørensen Torekov, MD Nicolai Wewer Albrechtsen & Professor Jens Juul Holst

Material Type: Lecture

Author: Professor Bente Stallknecht

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.

Material Type: Lecture

Author: Communication Coordinator Kristian Levring Madsen

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.

Material Type: Lecture

Author: Assistant Professor Camilla Damsgaard

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.

Material Type: Lecture

Author: PhD student Mads Fiil Hjorth

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.

Material Type: Lecture

Author: Professor Kim Michaelsen

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.

Material Type: Lecture

Author: Professor Lars Ove Dragsted

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