Danish Food Culture University International Club Aarhus Senior Lecturer Charlotte Peersen Wednesday 13 th of August 2014

Transcription

1 Gør tanke til handling VIA University Cllege Danish Fd Culture University Internatinal Club Aarhus Senir Lecturer Charltte Peersen Wednesday 13 th f August 2014 Danish Fd Culture 1

2 When fd cultures meet Wrking with freign fd cultures make yu mre aware f yur wn fd culture Danish Fd Culture 2

3 What is Danish Fd Culture? Cmprises all srts f fd eaten i Denmark Influencing factrs Sharing meals Cmplex Changing Danish Fd Culture

4 Changes thrugh centuries External changes develpment f sciety technical and agricultural develpment Changes in life situatins becming a student starting a family getting retired Cultural exchange imprt and exprt f fd travelling acrss brders Danish Fd Culture

5 Traditinal Danish fd Based n what has been pssible t grw, hunt and fish i Denmark Traditinal ingredients: ptates, rt vegetables, cabbage apples, plums/prunes grains, flur, bread (rye bread) dairy prducts prk, ducks, gse Danish Fd Culture 5

6 Traditinal Danish dishes Examples Ptates with brwn sauce/gravy with meatballs, rasted prk, rasted duck r gse and red cabbage, beet rt, prunes and fried apples Rye bread Open sandwich Danish pastry The sausage stall Danish Fd Culture 6

7 Meal pattern in Denmark 4-5 meals during a day Breakfast (bread, grains, at grains and -prridge) Lunch Afternn cffee Evening meal/dinner Evt. evening cffee Danish Fd Culture 7

8 Sharing meals Are there any meetings that are mre imprtant than meals? Danish Fd Culture 8

9 Fd n special ccasins At Chrismas Duck with apple and prunes Caramelised ptates Rice à la l lmpératrice Martinmas Eve (the 10th f Nvember) - Rast duck r gse New Year s Eve - Biled cd - Cured saddle f prk and stewed kale Danish Fd Culture 9

10 The Danish Fd habits Reprt based n the Danish Natinal Survey f Dietary Habits and Physical Activity Fruit, vegetable and tap water has increased (+) Sft drinks has decreased (+) Fat cheese, sugar and candy has increased (-) Ptates has decreased (-) Nutrient density has imprved (+) The fat cntent shws a stagnatin r a small increase (-) The sugar cntent has decreased (+) The fibre cntent has increased (+) Danish Fd Culture 10

11 New Nrdic Nutritin Recmmendatins 2012 Plenty f vegetables, fruit and berries, pulses Regular intake f fish, vegetable ils, whlegrain Lw fat alternatives f dairy and meat Limited intake f red and prcessed meat, sugar, salt and alchl Danish Fd Culture 11

12 The fficial 10 Dietary Guidelines 1. Eat a varied diet, nt t much and be physical active 2. Eat fruit and a lt f vegetables 3. Eat mre fish 4. Chse whlegrain 5. Chse lean meat and meat prducts 6. Chse lw fat dairy prducts 7. Chse less saturated fat 8. Eat fd with less salt 9. Eat less sugar 10. Drink water Danish Fd Culture 12

13 New Nrdic Fd 1. Mre fruit and vegetables every day, especially berries, cabbage, rt vegetables, pulses, ptates and herbs 2. Mre whlemeal, especially at, rye and barley 3. Mre fd frm the sea and the lakes 4. Less meat, but f higher quality 5. Mre fd frm wild landscapes 6. Chse rganic whenever yu can 7. Avid fd additives in fd 8. Mre meals frm fd clse t seasn 9. Mre hmemade fd 10. Less fd waste Danish Fd Culture 13

14 Meeting the Danish Fd Culture Yur wn experiences meeting the Danish Fd Culture What has been the mst surprising item? What has been the mst funny experience? What d yu like mst by Danish Fd Culture? What d yu miss regarding fd when staying in DK? Danish Fd Culture 14

15 Gør tanke til handling VIA University Cllege Glbal Nutritin and Health University Internatinal Club Aarhus Senir Lecturer Charltte Peersen Wednesday 13 th f August 2014 Glbal Nutritin and Health 15

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17 Basic year Semester 1 and 2 Mdule 1: Fd and lifestyle in a glbal perspective Mdule 2: Nutritin, Physilgy and Bichemistry Mdule 3: Quantitative appraches t diet and disease Mdule 4: Educatinal thery and planning, cmmunicatin and qualitative methds

18 Lifestyle and Health Educatin Objective The bjective f this curse f study is fr students t acquire qualificatins allwing them t independently wrk with health-prmtin disease-preventin mtivatinal cmmunicative, management and guidance tasks in relatin t diet, physical activity and ther health-related lifestyle factrs

19 Public Health Nutritin and Fd Plicy Objective The bjective f this specializatin is fr students t acquire qualificatins allwing them t wrk with health-prmtin disease-preventin cmmunicative educatinal and management tasks in the develpment and implementatin f nutritin and fd plicies

20 Tw internship perids Internship I (Mdule 7) 8 weeks (12 ECTS + 3 theretical ECTS) Internship II (Mdule 13) 12 weeks (18 ECTS)