Department of Food and Resource Economics, Section for Consumption, Bioethics and Governance, Copenhagen University, Rolighedsvej 25, 1958 Frederiksberg C, Denmark.
Appetite. 2013 Nov;70:14-21. doi: 10.1016/j.appet.2013.06.081. Epub 2013 Jun 20.
With direct reference to New Nordic Cuisine and Nordic dietary recommendations, the OPUS Research Centre in Denmark is developing and testing a healthy, regional New Nordic Diet (NND) that promises to have outstanding gastronomic properties. The NND is disseminated to Danish consumers with a view to improving public health. To explore the acceptability of the NND to consumers, a qualitative study comprising focus groups, home-testing of NND prototype meals and personal interviews was conducted in urban and rural areas (N=38). Most participants, particularly women and residents in urban areas, are positive towards the ideas underlying the development of this new diet and enjoy the taste and appearance of NND meals. Barriers to acceptance include the untraditional formats of NND meals, the time needed to prepare them, the unfamiliarity of ingredients, perceived problems regarding product availability, reservations about the elitist character of this project and unwillingness to exclude non-Nordic dishes on an everyday basis. The study concludes that several social and cultural barriers must be overcome if the NND shall constitute a source of improved public health. The pursuit of this objective could more fruitfully take its point of departure in in-depth consideration of existing food practices among Danish consumers.
丹麦的 OPUS 研究中心借鉴新北欧美食和北欧饮食建议，正在开发和测试一种健康的、具有地域特色的新北欧饮食（NND），这种饮食有望具备出色的美食属性。该 NND 被推广给丹麦消费者，以改善公众健康。为了探索消费者对 NND 的接受程度，在城市和农村地区进行了一项包括焦点小组、NND 原型餐的家庭测试和个人访谈的定性研究（N=38）。大多数参与者，尤其是女性和城市地区的居民，对这种新饮食的发展理念持积极态度，并且喜欢 NND 餐的味道和外观。接受的障碍包括 NND 餐的非传统形式、准备它们所需的时间、食材的不熟悉、对产品可用性的问题、对该项目的精英主义性质的保留意见以及不愿意每天排除非北欧菜肴。研究得出结论，如果 NND 要成为改善公众健康的一个来源，那么必须克服几个社会和文化障碍。如果要实现这一目标，可以更深入地考虑丹麦消费者现有的饮食实践，从而更有效地为这一目标提供出发点。
