Work Package 1: Definition and development of a New Nordic Diet

 _{Photo: Simon Ladefoged}

 

Aim:

The aim with this project was 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.

 

In the project it has furthermore been of great importance that the taste is remarkably good, and that the food has an appeal to children.

 

As a part of the project a website has been developed for the exchange of recipes. The website (www.idegryden.dk) is in danish.   On the site the users can be inspired by some of the recipes from the project, or share their own recipes and thus help with the development of The New Nordic Diet.

 

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.