WP 1: Definition and development of a New Nordic Diet

Aim:

To establish a definition, and develop a New Nordic Diet (NND) in the context of Danish food production and food culture, with emphasis on palatability, cultural relevance and theoretical health benefits. Based on interaction with WP 2 the work will deliver recipes for the healthy, palatable meals to be used in the dietary intervention studies (WP 3 and WP 5).

 

Milestones:

• Conduct of a Nordic symposium to review the current status of the NND and identify gaps, shortcomings, needs and requirements for further development.
• Development of a list of key foods and food products that can be used to define the NND. Publication of a full report in a scientific journal.
• Based on the observational results on typical meal patterns among Danish children 8-10 yrs (WP2): development of a number of meals that are compatible with the criteria of the NND for testing of sensory properties and acceptability in relevant groups and settings, representing different strata of ages and socioeconomic groups, and different meal scenarios. Adjustment of meals based on feed-back and analyses. Publication in a scientific journal.
• Based on the thorough testing above: definition of approximately 10 final breakfast meals, 15 lunch packs, 15 afternoon snacks, and 30 dinner meals, with food preparation guidelines to be used in subsequent WPs.
• Interaction with the dietary intervention studies, and communication and dissemination, throughout the entire 5-year term, to ensure ongoing advice and modification of recipes as required.