Ny Nordisk Kost og blodsukker

Ny Nordisk Kost og blodsukker Workshop KU Gymnasielærerdag 8. januar 2010 Workshop-ansvarlig Sanne Kellebjerg Poulsen PhD studerende, IHE, LIFE, KU skp@life.ku.dk KU Gymnasielærerdag Workshop Dias 1

Program Praktisk øvelse Oplæg: Blodsukker, appetitregulering og VAS Ny Nordisk Kost VIDEOPUS Pause Resultater fra øvelsen Opsamling KU Gymnasielærerdag Workshop Dias 2

Kort om øvelsen KU Gymnasielærerdag Workshop Dias 3

Øvelsen Måltidstest Ny Nordisk Kost vs Gennemsnitlig Dansk Kost Måltiderne indeholder samme mængde energi men ikke samme energifordeling Måling af blodsukker og appetit til tiden 0, 30, 60, 90 og 120 min KU Gymnasielærerdag Workshop Dias 4

Kort om Institut for Human Ernæring og OPUS KU Gymnasielærerdag Workshop Dias 5

Institut for Human Ernæring Forskning og undervisning inden for human ernæring Institutleder Professor Arne Astrup 136 ansatte 5 forskningsgrupper - Forebyggelse og behandling af overvægt Appetit og energimetabolisme - Klinisk og eksperimentel ernæring - Børne og international ernæring - Sygdomsforebyggende ernæring - Fødevaresociologi KU Gymnasielærerdag Workshop Dias 6

Vores metoder KU Gymnasielærerdag Workshop Dias 7

OPUS OPUS = Optimal trivsel, udvikling og sundhed for danske børn gennem en sund ny nordisk kost Samarbejde mellem: LIFE Institut for Idræt Fødevareinstituttet, DTU Meyers Madhus Gentofte Hospital Danmarks Pædagogiske Universitetsskole WP 6 WP 5 WP 7 WP 1 WP 2 WP 3 WP 4 KU Gymnasielærerdag Workshop Dias 8

Blodsukker KU Gymnasielærerdag Workshop Dias 9

Makronæringsstoffernes påvirkning Kilde: Raben og Astrup: Kulhydrater I Astrup et al (red): Menneskets Ernæring 2. udgave 2005 KU Gymnasielærerdag Workshop Dias 10

Glykæmisk index og glykæmisk load Glykæmisk index = GI GI = AUC 50 g kulhydrat test fødevare 100 AUC 50 g glukose Glykæmisk load = GL GL = GI g. kulhydrat i test fødevare 100 KU Gymnasielærerdag Workshop Dias 11

Appetitregulering KU Gymnasielærerdag Workshop Dias 12

Appetitregulering Fysiologiske faktorer Psykologiske faktorer Sociale faktorer KU Gymnasielærerdag Workshop Dias 13

Hormoner i appetitreguleringen Udskilles fra mavesækkens væg Stimulerer sult. Produceret af fedtcellerne Undertrykker appetitten. Udskilles af tyndtarmen efter et måltid. Undertrykker appetitten Udskilles fra bugspytkirtlen ved øget blodsukkerniveau Undertrykker appetitten KU Gymnasielærerdag Workshop Dias 14

VAS Visual Analogue Scale KU Gymnasielærerdag Workshop Dias 15

VAS Subjektiv måling af appetit 35 mm KU Gymnasielærerdag Workshop Dias 16

VAS Mere om VAS: Flint et al. International Journal of Obesity 2000, 24;38-48 Raben et al. British Journal of Nutrition 1995, 73;517-30 KU Gymnasielærerdag Workshop Dias 17

Presentation OPUS, January 2010 Dias 1 FACULTY OF LIFE SCIENCE

FACULTY OF LIFE SCIENCE OPUS - Optimal well-being, development and health for Danish children through a healthy New Nordic Diet Ny nordisk hverdagsmad 2013 Emil Bruun Blauert Projektleder, OPUS, WP1 Meyers Madhus

FACULTY OF LIFE SCIENCE Agenda 1. OPUS hvor sundhed og velsmag skal mødes 2. Definitionen af et nyt køkken: Videnskab 3. Den norske forbindelse 4. Udviklingen af ny nordisk hverdagsmad: Gastronomi Presentation OPUS, January 2010 Dias 3

FACULTY OF LIFE SCIENCE Hvorfor er OPUS egentlig relevant? If we don t do anything, every third baby born in 2008 will be diagnosed with diabetes 2, before they reach the age of 50 and she will hereby shorten her life with 10 years Presentation OPUS, January 2010 Dias 4

FACULTY OF LIFE SCIENCE OPUS - missionen Establish knowledge about the well-being, development, and health for Danish children through a healthy New Nordic Diet. Create a scientific foundation for next generations and a common understanding of a healthy life style and a regional based diet. The results should spread the right message about the health benefits connected to optimal life-style and form the basis of future diet campaigns. Presentation OPUS, January 2010 Dias 5

FACULTY OF LIFE SCIENCE Management and organisation structure for OPUS Presentation OPUS, January 2010 Dias 6

2009 2010 2011 2012 2013 WP1Definition and Development of a New Nordic Diet WP1A The launching of a New Nordic Diet Potentials and barriers in a social and cultural perspective WP2A User-driven and nutritional acceptability FACULTY OF LIFE SCIENCE WP2B Sensoric acceptability WP2C Societal acceptability WP6 Core laboratory facilities for clinical biochemistry and appetite hormones WP2E WP2D Development and validation of a dietary assessment method for 8-10 year olds WP2E WP3 Dietary intervention with shop model WP2E Food service and supply chain for WP5 WP3A Effects on substrate metabolism, protein and gene expression in skeletal muscle and adipose tissue in relation to gender and fitness level. WP3B Social and cultural aspects of controlled intervention trials WP3C Nutrigenomics WP4 Acute effects of impaired WP3D Food and health economics and environmental sustainability sleep on energy balance WP5 Free healthy meals in schools - a dietary intervention in Danish schools WP5A Physical activity and life style during WP5 WP7 Dissemination and communication WP5B Dietary intake during WP5 WP5C Learning and behavioral outcomes related to the WP5 intervention Presentation OPUS, January 2010 Dias 7 WP5D Sociological contributions to the OPUS school meals intervention

FACULTY OF LIFE SCIENCE The New Nordic Kitchen - Manifesto 1. Udtrykke den renhed, friskhed, enkelhed og etik, som vi gerne vil forbinde med vores region 2. Afspejle de skiftende årstider i sine måltider 3. Bygge på råvarer, som bliver særligt fremragende i vores klimaer, landskaber og vande 4. Forene kravet om velsmag med moderne viden om sundhed og velvære 5. Fremme de nordiske produkters og producenters mangfoldighed og udbrede kendskabet til kulturerne bag dem 6. Fremme dyrenes trivsel og en bæredygtig produktion i havet og i de dyrkede og vilde landskaber 7. Udvikle nye anvendelser af traditionelle nordiske fødevarer 8. Forene de bedste nordiske tilberedningsmetoder og kulinariske traditioner med impulser udefra 9. Kombinere lokal selvforsyning med regional udveksling af varer af høj kvalitet 10. Invitere forbrugere, andre madhåndværkere, landbrug, fiskeri, små og store fødevareindustrier, detail- og mellemhandlere, forskere, undervisere, politikere og myndigheder til et samarbejde om dette fælles projekt, der skal blive til gavn og glæde for alle i Norden. Presentation OPUS, January 2010 Dias 8

FACULTY OF LIFE SCIENCE Definition og udvikling af ny nordisk hverdagsmad Claus Meyer WP1 i Meyers Madhus 1. At definere The New Nordic Diet 2. Udvikle The New Nordic Diet i en dansk madkultur med respekt for udbuddet, acceptabiliteten, kulturel relevans og den eksisterende viden på området. Claus Meyer, Mathias Krog Holt, Charlotte Mithril & Emil Blauert Presentation OPUS, January 2010 Dias 9

OPUS WP1: Definition og udvikling af New Nordic Diet FACULTY OF LIFE SCIENCE Udvikling Adv. board 1: Camilla Plum Jerk w. Langer Martin Kreutzer Anja Biltoft Jensen Claus Meyer Adv. board 2: Bo Jacobsen Rene Redzepi Torsten Schmidt Nanna Simonsen Katrine Klinken Claus Meyer Adv. board 3:? Tid Presentation OPUS, January 2010 Dias 10

FACULTY OF LIFE SCIENCE WP1: Definition af The New Nordic Diet Præmisset 1. Ernæring 2. Gastronomi 3. Bæredygtighed 4. Mennesker Presentation OPUS, January 2010 Dias 11

FACULTY OF LIFE SCIENCE WP1: Defining The New Nordic Diet Er det muligt at definere en regional kost i en globaliseret verden? - Kultur - Sensorik - Ernæring - Bæredygtighed - Regionalt - Gastronomi - I Norden Presentation OPUS, January 2010 Dias 12

FACULTY OF LIFE SCIENCE The Opus Challenge Individual health Planetary Health New Nordic Diet Nordic identity Accessibility Presentation OPUS, January 2010 Dias 13

Accesibility Easy to find FACULTY OF LIFE SCIENCE Easy to make Accesible Easy to love Presentation OPUS, January 2010 Dias 14 Easy to afford

Fødevarers regionale identitet FACULTY OF LIFE SCIENCE Produktionsprincip Fjeldrype Eksterne ressourcer (kunstgødning, pesticider, brændstof) Stedlige ressourcer (økologi/biodynamik/?) Vildt Oprindelse Økologisk svedjerug Særpræget Karakterfuld Generisk Stærk Lokal Identitet Kulturel forankring Konventionel drivhustomat (fra Rødby ) Presentation OPUS, January 2010 Dias 15 Terroirudtryk Kilde: Bregnballe M, Jacobsen JK, Kølster P, & Meyer C, MEYERS MADHUS (2009)

FACULTY OF LIFE SCIENCE Ny nordisk hverdagsmad 2013 1. Kød af højere kvalitet, men mindre at det 2. Frugt og grønt hver dag; især kål, rodfrugter, bær, bælgfrugter og krydderurter 3. Mere fuldkorn især havre, rug og byg 4. Mere mad fra de vilde landskaber 5. Mere mad fra havet og søerne 6. Spis økologisk, når du kan 7. Flere måltider tættere på naturen 8. Smid mindre ud Presentation OPUS, January 2010 Dias 16

FACULTY OF LIFE SCIENCE Den norske forbindelse: Et holistisk udgangspunkt The New Nordic Diet by Bere & Brug (2008) - The translation of health promoting dietary recommendations into practical recommendations for healthful eating should be more tailored to regional circumstances. This will promote population health as well as help to preserve cultural diversity in eating habits and contribute to more environmental friendly eating. - A theoretically health enhancing Nordic diet is possible including six evidence-based ingredients: (1) native berries, (2) cabbage, (3) native fish and other seafood, (4) wild (and pasture-fed) land-based animals, (5) rapeseed oil and (6) oat/barley/rye. Presentation OPUS, January 2010 Dias 17

FACULTY OF LIFE SCIENCE WP1: Defining The New Nordic Diet Hvor er forbindelsen mellem sundhed og velsmag? Presentation OPUS, January 2010 Dias 18

FACULTY OF LIFE SCIENCE WP1: Udviklingen af ny nordisk hverdagsmad Fra opskrifter til kompositioner til en sund og velsmagende dag Presentation OPUS, January 2010 Dias 19

FACULTY OF LIFE SCIENCE WP1: Developing The New Nordic Diet Ingredients for a Nordic diet: In order to choose ingredients for a more health enhancing and environmental friendly Nordic diet, four criteria were set: (1) Ability of being produced locally over large areas within the Nordic countries without usage of external energy (e.g. for greenhouse production). (2) A tradition as a food source within the Nordic countries. (3) Possessing a better potential for health enhancing effects than similar foods within the same food group. (4) Ability to be eaten as foods, not only in small amounts as dietary supplements (e.g. spices). To provide the basic essential nutrients needed, including energy requirements. Presentation OPUS, January 2010 Dias 20

FACULTY OF LIFE SCIENCE WP1: Udviklingen af ny nordisk hverdagsmad Case 1: Blåbær - Bær fra skovene og de vilde landskaber - Blåbærforekomst i Norge er anslået 120 til 220 mill. kg. - 5 procent plukkes. - Vilde blåbær indeholder store mængder omega-3 fedtsyrer. - Den sunde muffin - Den sunde mueslibar Presentation OPUS, January 2010 Dias 21

FACULTY OF LIFE SCIENCE WP1: Udviklingen af ny nordisk hverdagsmad Case 2: Flækærter - Gigantisk produktion af flækærter i Danmark - Flækærtens manglende fodaftryk - Grønne proteiner - Mos, sammenkogte retter og salater Presentation OPUS, January 2010 Dias 22

FACULTY OF LIFE SCIENCE WP1: Udviklingen af ny nordisk hverdagsmad Case 3: Kål - Hvidkål, rødkål, kålrabi, glaskål, rosenkål, grønkål - Kål stortrives i det nordiske klima - 76% af alt kål spist i Norge er dyrket i landet. - Vitamin K, omega-3 fedtsyrer, antioxidanter, fibre. - Juice; æbler, hvidkål og citronverbena - I kødsovsen og bollerne - One Pot Presentation OPUS, January 2010 Dias 23

Effects of playing video games on appetite control Jean-Philippe Chaput, PhD 8 January 2010

Modern sedentary activities promote overconsumption of food Television viewing Music listening (ipod) Short sleeping Cognitive working and regardless of appetite feelings!

Obesity = Imbalance between EI and EE EE EI

Contributors to the energy gap Big Two factors Short sleep duration Stress Excessive intellectual work Pollution Low micronutrient intake Maternal tobacco smoking No caloric value per se Produce a mismatch between energy input and output

Electronic games and obesity 2-fold increased risk of obesity for every hour spent playing electronic games daily (Stettler et al. Obes Res 2004). Inverse relationship between time spent using video games and daily physical activity (Janz and Mahoney, Pediatr Exerc Sci 1997). Playing computer games displace the amount of time that needs to be spent at meals (Van den Bulck and Eggermont, J Hum Nutr Diet 2006).

Metabolic and physiologic responses to 15 minutes video game play in boys Significant increases from baseline for: Heart rate (18.8%) Systolic blood pressure (22.3%) Diastolic blood pressure (5.8%) Ventilation (51.9%) Respiratory rate (54.8%) Oxygen consumption (49.0%) Energy expenditure (52.9%) Wang and Perry. Arch Pediatr Adolesc Med (2006).

Acute effects of knowledge-based work on energy balance 60 50 40 30 20 10 0 Energy expenditure (kcal/45 min) 70 +3 kcal CTR EXP CTR EXP Energy in ta k e ( kcal) 1400 1200 1000 800 600 400 200 0 * +229 kcal Balance: EI EE = +226 kcal Chaput and Tremblay. Physiol Behav (2007).

Glycemic instability and energy intake: association with knowledge-based work Repeated measures/within-subject design. 3 conditions: 1) resting in a sitting position, 2) reading-writing and 3) performing a comprehensive battery of computerized tests. Conditions randomly assigned to subjects. 45 minutes for each condition. Blood sampling at every 8 minutes. Ad libitum buffet after each condition. Chaput et al. Psychosom Med (2008).

Heart rate variability assessment Control Reading-writing Test-battery Heart rate (beats/min) 71 ± 9 79 ± 8** 80 ± 9** Systolic BP (mm Hg) 102 ± 9 110 ± 8** 110 ± 8** Diastolic BP (mm Hg) 62 ± 8 70 ± 6** 71 ± 10** HRV indices (Holter) Ln LF (ms 2 ) 2.77 ± 0.78 2.94 ± 0.79 3.02 ± 0.81 Ln HF (ms 2 ) 2.71 ± 0.64 2.38 ± 0.61 2.37 ± 0.64 LF / HF 1.03 ± 0.67 1.24 ± 0.59* 1.28 ± 0.61* *p<0.05 versus control values. **p<0.01 versus control values.

Energy intake in the buffet-type meal Control Reading-writing Test-battery Total energy intake (kcal) 860 ± 223 1063 ± 243* 1113 ± 244* Lipid (kcal) 401 ± 178 514 ± 161* 527 ± 138* Lipid (%) 46.6 ± 10.1 48.3 ± 10.6 47.3 ± 16.1 Carbohydrate (kcal) 338 ± 116 424 ± 120* 439 ± 162* Carbohydrate (%) 39.3 ± 8.7 39.9 ± 7.4 39.4 ± 8.1 Protein (kcal) 121 ± 44 125 ± 38 147 ± 55 Protein (%) 14.1 ± 4.7 11.8 ± 6.8 13.3 ± 3.9 Desserts (kcal) 180 ± 99 288 ± 83* 299 ± 108* *p<0.05 versus control values.

Buffet-type meal

Appetite sensation markers (VAS) Control Reading-writing Test-battery Control Reading-writing Test-battery 150 150 120 120 VAS score (mm) 90 60 30 0 1 2 3 4 5 6 7 VAS score (mm) 90 60 30 0 1 2 3 4 5 6 7 Beginning of the task After the task Control Reading-writing Test-battery VAS score (mm) 150 120 90 60 30 0 1 2 3 4 5 6 7 8 After the buffet

Compensation for the rest of the day Control Reading-writing Test-battery Total energy intake (kcal) 1143 ± 340 1168 ± 332 1206 ± 412 Lipid (kcal) 431 ± 202 434 ± 271 446 ± 260 Lipid (%) 37.7 ± 11.9 37.2 ± 16.8 37.0 ± 12.6 Carbohydrate (kcal) 516 ± 178 565 ± 219 544 ± 238 Carbohydrate (%) 45.1 ± 13.3 48.4 ± 17.9 45.1 ± 18.5 Protein (kcal) 196 ± 74 169 ± 71 216 ± 84 Protein (%) 17.2 ± 5.6 14.4 ± 5.4 17.9 ± 5.9 Not significantly different between conditions.

Glycemia over 45 minutes Control Reading writing Test battery Plasma glucose concentration (mmol/l) 5.5 5 4.5 4 0 8 16 24 32 40 45 Sum of absolute changes Control Reading writing Test battery 2 ** ** 1 0 Time (min) **p<0.01 vs. control values Glucose instability = sum of absolute changes between each time of blood collection.

Insulinemia over 45 minutes Control Reading writing Test battery Plasma insulin concentration (pmol/l) 130 100 70 40 0 8 16 24 32 40 45 Sum of absolute changes Control Reading writing Test battery 100 80 60 40 20 0 ** ** Time (min) **p<0.01 vs. control values

Cortisolemia over 45 minutes *p<0.05 versus control values.

Thus, computer-related activities are: Stressful; Biologically demanding; May impair satiety signal capacity; and deserve to be counterbalanced by an adequate physical activity regimen. Tremblay, Mathieu, Chaput. Obesity (2009).

Evolution of man 2.5 million years 50 years -«I am not surprised that people are getting fat. I am surprised that some people remain lean». Susan Jebb MRC Human Nutrition Research Center (Cambridge)

Evolution of man

Physical work vs. Mental work Glucose + FFA Glucose ATP Heat

VIDEO GAMES Project (VIDEOPUS) Effects of playing video games on energy balance: A randomized, 2-condition, crossover study in adolescents Rationale for the study: Computer game consumption is a powerful influence in the lives of most children and teenagers. The effect of this new stimulus on energy intake is unknown. The identification of risk factors for obesity is the key to prevention.

VIDEO GAMES Project (VIDEOPUS) Objective: To examine the effects of playing video games on both sides of the energy balance equation. Hypotheses: We hypothesize that acute video game playing in adolescents is accompanied by: Impaired satiety signal capacity; Increased spontaneous energy intake; Increased fluctuation in plasma glucose, insulin and cortisol levels in a way that could favor a positive caloric balance.

VIDEO GAMES Project (VIDEOPUS) Subjects: 24 healthy normal weight male adolescents (age: 15-19 years). Study design: Randomized, 2-condition, crossover study. Experimental conditions (1-hour duration): Rest in a sitting, relaxing position (control condition). Video game playing (experimental condition).

Experimental condition Arrival Breakfast Start End Ad libitum lunch 7.30 8.00 9.00 9.30 10.00 10.30 11.30 11.40 End of testing ~ 12.15 HRV EE = blood sampling = visual analogue scales = blood pressure HRV = heart rate variability EE = energy expenditure

Key measurements Ad libitum lunch (spaghetti bolognese) Visual analogue scales Energy expenditure (indirect calorimetry) Heart rate variability (Actiheart ) Blood pressure Biochemical analyses (plasma glucose, insulin, cortisol and ghrelin) Dietary record

Søvn og andre videnskabelige projekter Lars Klingenberg, Ph.D.-studerende Institut for Human Ernæring Institut for Human Ernæring, 8. januar 2010, gymnasielærerdag

Lidt om et andet OPUS-projekt SLOPUS = Sleep in OPUS (søvn i OPUS) Institut for Human Ernæring, 8. januar 2010, gymnasielærerdag

. Hvad er hele formålet med SLOPUS Sult Hormoner Energiforbrænding Fysisk aktivitet og meget mere Se på foodoflife.dk/slopus Institut for Human Ernæring, 8. januar 2010, gymnasielærerdag

Hvorfor deltage i et videnskabeligt projekt? Hvad giver det deltagerne? Hvad giver det skolen? Hvad giver det os? Institut for Human Ernæring, 8. januar 2010, gymnasielærerdag

Win-win situation Institut for Human Ernæring, 8. januar 2010, gymnasielærerdag

Hvad kan I gøre? Søg information! Tag kontakt! Påvirk! Spred budskabet! Institut for Human Ernæring, 8. januar 2010, gymnasielærerdag

Resultater fra øvelsen HUSK: Der var kun 2 forsøgspersoner i hver gruppe! KU Gymnasielærerdag Workshop Dias 18

Måltiderne NND ADD Rugbrød, Skinke, Grønkålssalsa Franskbrød, Smør, Røget laks, Agurk, Salat, Tomat Energi: 2040 kj Protein: 18,8 E% Fedt: 27 E% Kulhydrat: 54,2 E% Energi: 2053 kj Protein: 14,4 E% Fedt: 36,6 E% Kulhydrat: 49,0 E% KU Gymnasielærerdag Workshop Dias 19

Blodsukker Blodsukker 12 Blodsukker (mmol/l) 10 8 6 4 2 NND ADD 0 0 30 60 90 120 Tid (min) KU Gymnasielærerdag Workshop Dias 20

Sult og mæthed Sult Mæthed Sult (mm) 90 80 70 60 50 40 30 20 10 0 0 30 60 90 120 Tid (min) NND ADD Mæthed (mm) 100 90 80 70 60 50 40 30 20 10 0 0 30 60 90 120 Tid (min) NND ADD Jo lavere mm, jo mindre sultne. Dvs ADD forsøgspersonerne var mere sultne ved baseline. Jo lavere mm, jo mindre mætte Dvs NND forsøgspersonerne var mere mætte ved baseline. KU Gymnasielærerdag Workshop Dias 21

Fyldthed og prospektivt indtag Fyldthed Prospektivt indtag 100 90 90 80 Fyldthed (mm) 80 70 60 50 40 30 20 10 0 0 30 60 90 120 Tid (min) NND ADD Prospektivt indtag (mm) 70 60 50 40 30 20 10 0 0 30 60 90 120 Tid (min) NND ADD Jo lavere mm, jo mindre fyldt Dvs NND forsøgspersonerne følte sig mere fyldte ved baseline Jo lavere mm, jo mindre tror de, de kan spise Dvs NND forsøgspersonerne troede de kunne spise mindst ved baseline KU Gymnasielærerdag Workshop Dias 22

Lyst til noget sødt og velbefindende Sødt Velbefindende 120 120 100 100 Sødt (mm) 80 60 40 20 NND ADD Velbefindende (mm) 80 60 40 20 NND ADD 0 0 30 60 90 120 0 0 30 60 90 120 Tid (min) Tid (min) Jo lavere mm, jo mere lyst til noget sødt. Dvs NND forsøgspersonerne havde mindst lyst til noget sødt ved baseline. Jo lavere mm, jo dårligere har forsøgspersonerne det. Dvs NND forsøgspersonerne havde det bedst ved baseline. KU Gymnasielærerdag Workshop Dias 23

Vurdering af måltidet Måltidsvurdering 100 90 80 70 mm 60 50 40 NND ADD 30 20 10 0 Udseende Duft Smag Bismag Helhedsindtryk Jo lavere mm, jo mere appetitligt Jo lavere mm, jo mere appetitligt Jo lavere mm, jo bedre smag Jo lavere mm, jo mere bismag Jo lavere mm, jo mere appetitligt KU Gymnasielærerdag Workshop Dias 24

Tak for i dag! Spørgsmål og andre forespørgsler er altid velkommen Kontakt Sanne Kellebjerg Poulsen: Mail: skp@life.ku.dk Tlf: 51 48 93 80 Web: www.ihe.life.ku.dk / www.foodoflife.dk / www.foodoflife.dk/opus KU Gymnasielærerdag Workshop Dias 25

Gymnasielærerdag workshop 8. januar 2010 Resultater VAS målinger Mæthed 0 30 60 90 120 Fyldthed 0 30 60 90 120 NND 1 65 81 85 88 86 NND 1 27 83 80 89 87 NND 2 22 100 100 99 100 NND 2 3 100 100 100 100 ADD 1 30 41 36 22 22 ADD 1 2 52 31 28 23 ADD 2 8 37 27 8 11 ADD 2 9 27 18 9 13 NND 43,5 90,5 92,5 93,5 93 NND 15 91,5 90 94,5 93,5 ADD 19 39 31,5 15 16,5 ADD 5,5 39,5 24,5 18,5 18 Mæthed Fyldthed 100 100 90 90 Mæthed (mm) 80 70 60 50 40 30 20 10 0 0 30 60 90 120 Tid (min) NND ADD Fyldthed (mm) 80 70 60 50 40 30 20 10 0 0 30 60 90 120 Tid (min) NND ADD

Sult 0 30 60 90 120 Prospektivt indtag 0 30 60 90 120 NND 1 18 0 0 0 21 NND NND 1 34 25 10 5 20 NND 2 53 0 0 0 0 ADD NND 2 46 0 0 0 0 ADD 1 69 57 63 63 66 ADD 1 78 45 35 68 67 ADD 2 81 63 84 91 88 ADD 2 85 65 77 68 80 NND 35,5 0 0 0 10,5 NND 40 12,5 5 2,5 10 ADD 75 60 73,5 77 77 ADD 81,5 55 56 68 73,5 Sult Prospektivt indtag 90 Sult (mm) 80 70 60 50 40 30 20 10 NND ADD Prospektivt indtag (mm) 90 80 70 60 50 40 30 20 10 NND ADD 0 0 30 60 90 120 Tid (min) 0 0 30 60 90 120 Tid (min)

Sødt 0 30 60 90 120 Velbefindende 0 30 60 90 120 NND 1 98 100 94 96 5 NND 1 98 100 100 96 82 NND 2 96 100 99 94 95 NND 2 49 100 100 99 100 ADD 1 69 27 33 29 30 ADD 1 51 35 39 26 26 ADD 2 44 85 49 79 66 ADD 2 52 25 18 3 27 NND 97 100 96,5 95 50 NND 73,5 100 100 97,5 91 ADD 56,5 56 41 54 48 ADD 51,5 30 28,5 14,5 26,5 Sødt 120 Velbefindende 120 100 Sødt (mm) 100 80 60 40 NND ADD Velbefindende efindende (mm) 80 60 40 NND ADD 20 20 0 0 30 60 90 120 Tid (min) 0 0 30 60 90 120 Tid (min)

Tørstig 0 30 60 90 120 Kød/fisk 0 30 60 90 120 NND 1 8 30 86 9 50 NND 1 68 94 100 98 100 NND 2 87 51 53 67 83 NND 2 48 100 100 100 100 ADD 1 89 62 74 87 87 ADD 1 50 99 100 100 100 ADD 2 28 0 26 44 12 ADD 2 100 87 100 44 63 NND 47,5 40,5 69,5 38 66,5 NND 58 97 100 99 100 ADD 58,5 31 50 65,5 49,5 ADD 75 93 100 72 81,5 Tørstig Lyst til kød/fisk 80 70 Lyst (mm) 120 100 NND ADD 60 80 Tørstig(mm) 50 40 30 NND ADD 60 40 Tid (min) 20 10 20 0 0 30 60 90 120 Tid (min) 0 0 30 60 90 120

Fedt 0 30 60 90 120 Salt 0 30 60 90 120 NND 1 100 98 94 96 86 NND 1 75 100 87 95 88 NND 2 79 100 100 100 100 NND 2 95 100 100 100 100 ADD 1 74 99 98 100 100 ADD 1 68 49 43 41 43 ADD 2 100 100 100 100 60 ADD 2 100 89 87 100 100 NND 89,5 99 97 98 93 NND 85 100 93,5 97,5 94 ADD 87 99,5 99 100 80 ADD 84 69 65 70,5 71,5 Lyst til fedt Lyst til salt 120 120 100 100 80 80 Lyst (mm) 60 40 NND ADD Lyst (mm) 60 40 NND ADD 20 20 0 0 0 30 60 90 120 Tid (min) 0 30 60 90 120 Tid (min)