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Related Concept Videos

Dietary Connections01:23

Dietary Connections

In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used as energy sources to produce...
Self-Schemas02:16

Self-Schemas

In general, a schema is a mental construct consisting of a cluster or collection of related concepts (Bartlett, 1932). There are many different types of schemata, and they all have one thing in common: schemata are a method of organizing information that allows the brain to work more efficiently. When a schema is activated, the brain makes immediate assumptions about the person or object being observed.
Regulation of Food Intake01:30

Regulation of Food Intake

Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
Energy Balance01:19

Energy Balance

The human body gets energy from the three macronutrients: carbohydrates, proteins, and fats. Energy is released when the chemical bonds in the organic compounds present in the food are broken down. The energy content of food is measured in kilocalories (kcal), defined as the amount of heat required to raise the temperature of one kilogram of water by one degree Celsius. This value is determined by measuring the temperature change of the water surrounding a calorimeter after the complete...
Parentral Nutrition: Centeral and Peripheral Parental Nutrition01:27

Parentral Nutrition: Centeral and Peripheral Parental Nutrition

Parenteral Nutrition (PN) delivers essential nutrients directly into the bloodstream, bypassing the digestive system. It is commonly used for individuals with severe digestive disorders or conditions that prevent normal nutrient absorption.
PN can be administered through two primary routes:
1. Central Parenteral Nutrition (CPN):
CPN involves delivering a high concentration of nutrients through a large vein. This is typically achieved using a Peripherally Inserted Central Catheter (PICC) or,...
Lipids: Dietary Sources and Requirements01:18

Lipids: Dietary Sources and Requirements

Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ meats, shellfish,...

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Related Experiment Video

Updated: May 25, 2026

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
04:46

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

Guidelines for the New Nordic Diet.

Charlotte Mithril1, Lars Ove Dragsted, Claus Meyer

  • 1Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. mithril@life.ku.dk

Public Health Nutrition
|January 19, 2012
PubMed
Summary

The New Nordic Diet (NND) guidelines prioritize plant-based foods, seafood, and wild ingredients to enhance health, taste, and sustainability for Danish children. This research aims to make healthy eating more appealing and regionally relevant.

Related Experiment Videos

Last Updated: May 25, 2026

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
04:46

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

Area of Science:

  • Nutrition Science
  • Public Health
  • Environmental Sustainability

Background:

  • Diet significantly impacts public health, posing challenges in promoting healthy eating habits.
  • Improving the palatability and regional relevance of healthy diets is crucial for consumer acceptance.
  • The Optimal well-being, development and health for Danish children through a healthy New Nordic Diet (OPUS) project addresses these challenges.

Purpose of the Study:

  • To develop a healthy New Nordic Diet (NND) that is palatable, environmentally friendly, and utilizes Nordic regional foods.
  • To establish overall guidelines for the NND within the multidisciplinary OPUS research project.
  • To align NND guidelines with principles of health, gastronomic potential, Nordic identity, and sustainability.

Main Methods:

  • Development of overall guidelines for the New Nordic Diet (NND).
  • Investigation within the 5-year multidisciplinary OPUS research project.
  • Evaluation of guidelines based on health, gastronomic potential, Nordic identity, and sustainability.

Main Results:

  • The NND guidelines emphasize increased calorie intake from plant foods and reduced intake from meat.
  • Recommendations include greater consumption of foods sourced from seas and lakes.
  • Increased intake of foods from the wild countryside is also a key guideline.

Conclusions:

  • The NND guidelines and diet composition consider health benefits and Nordic cultural identity.
  • Environmental concerns and gastronomic appeal are integral to the NND framework.
  • The developed guidelines aim to create a healthy, sustainable, and desirable diet.