Welcome to the vitality quiz.

You will be taken through the relevant sections where you need to read
the information and answer the questions. There are 5 sections each with a set of questions. You are
given a set time for each question and can not go back.

Good luck.

Now click the next button to continue

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Vitality is a broad concept. It is about feeling good, looking good and getting more out of life but also
doing well by doing good.

The vitality life goals help to bring the vitality mission to life.

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One of the important ways of achieving the vitality life goals is by "personal vitality". Personal vitality
in our food products is about health & wellness propositions and also about, for example, natural,
authentic, and lighter options. In this e-learning you will get to know more about the nutritional
composition of our products and nutritional improvements we can establish.

Consumers have more "social conscience" and this is shown by the importance of fair-trade these days.
In the next 20 minutes you will be guided through info and questions on basic nutrition and there will
also be attention for fair-trade, logos and other forms of communication on packs of food products.

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Key messages basic nutrition e-learning

Click on a Unilever Foodsolutions product and show a pop-up of key nutrients of a product (fat,
carbohydrates, protein), which can be selected for more info.
Please see below, per subject, what the key messages are

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Energy:
Energy intake is essential for growth and performance of every human being. We need energy for all
our daily activities. Increasing physical activity allows you to consume more calories, research shows
we are generally less active than we used to be.
Energy In > Energy Out weight gain
Energy In < Energy Out weight loss
Energy In = Energy Out weight stable

Food should not only deliver the energy (calories) but also deliver the right amount of nutrients (fat,
protein, carbohydrates, vitamins, minerals etc.) That’s why the WHO set up guidelines per nutrient,
expressed as a percentage of energy. This can be interpreted as e.g. 15-30% of your daily energy intake
should come from fat of which no more than 10% should come from saturated fat. So next to the total
energy intake it is also important to make sure that the energy is coming from the right nutrients. The
most important nutrients will be explained during this e-learning.

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Questions Energy

Kilocalories (energy) from fat and sugar are causing faster weight gain than kilocalories from
other sources.
True or false

Kilocalories (kcal) are a measure of the energy value of foods. One kilocalorie from fat is the same as
one from sugar. But 1 g of fat delivers more energy per gram (9 kcal/gram) than alcohol (7 kcal/gram),
protein (4 kcal/gram) and carbohydrates (4 kcal/gram).

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Drinking just 1 extra can of regular soft drink each week, above your daily energy needs, would
lead to a weight gain of about 1 kg/year.

True or false

A can of soft drink is about 150 kcal. 150 kcal x 52 weeks = 7800 extra kcal in a year. This is about
equivalent to the energy content stored in a kilo of body fat tissue. Note: fat tissue is not pure fat, but
contains some water, protein, etc. It contains closer to 85% rather than 100% fat, hence its caloric
value of 7500 kcal/kg.

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It is impossible to become fat if your diet is very low in fat.

True or false

An excess of energy from any source, not just fat, can lead to weight gain.

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The daily energy intake split over the macronutrients is recommended to be 15-30% fat, 55-75%
carbohydrates, 10-15% protein. So every product UFS develops should have a composition in
line with these percentages.

True or false

Different products in your diet will deliver different amounts of fat, protein and carbohydrates, all the
different products you eat per day in total should approximately deliver the recommended amounts of
fat, carbohydrates and protein.

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Fat:

Fat is an important source of energy. Fat adds flavour, palatability and taste to food, it is a source of
essential fatty acids (omega-3 and omega-6 fatty acids), a carrier of fat-soluble micronutrients, and it
improves uptake of fat-soluble micronutrients, e.g. vitamins A, D, E & K and carotenoids.

Saturated fats and trans fats are known as ‘bad fats’ because they increase the bad (LDL) cholesterol.
‘Good fats’ are mono and polyunsaturated fatty acids (MUFA, PUFA) because they increase the good
(HDL) cholesterol and decrease the bad (LDL) cholesterol.

Therefore, it is important to reduce the saturated fat (SAFA) and trans fat (TFA) intake and increase the
intake of mono and polyunsaturated fatty acids (MUFA, PUFA). These poly unsaturated fatty acids
deliver omega-3 and omega-6. These are essential fatty acids the body cannot make and therefore need
to be provided by the food we eat.

As part of the Unilever Vitality mission, Unilever has set up guidelines on levels of key nutrients in
products to enhance the nutritional composition. These guidelines are part of the Nutrition
Enhancement Programme, and with this programme Unilever removes or reduces SAFA and TFA from
the products as much as possible.
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Questions Fat

Which types of food typically provide the saturated fat?

a. Meat products, dairy products e.g. butter, chocolate, palm oil, coconut oil
b. Avocados, nuts, seeds, olive oil, canola oil
c. Oily fish (salmon, tuna), safflower oil, linseed oils, margarines, rapeseed oil, soya bean, sunflower

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Which types of food typically provide the monounsaturated fat?

a. Meat products, dairy products e.g. butter, chocolate, palm oil, coconut oil
b. Avocados, nuts, seeds, olive oil, canola oil
c. Oily fish (salmon, tuna), safflower oil, linseed oils, margarines, rapeseed oil, soya bean, sunflower

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Which types of food typically provide the polyunsaturated fat?

a. Meat products, dairy products e.g. butter, chocolate, palm oil, coconut oil
b. Avocados, nuts, seeds, olive oil, canola oil
c. Oily fish (salmon, tuna), safflower oil, linseed oils, margarines, rapeseed oil, soya bean, sunflower

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Info page

SAFA and TFA can be delivered by natural sources as well as from processed fats.
Hydrogenation is one of the processes that can be used to turn various vegetable and animal liquid oils
into solid fat. The final product of this process is called hydrogenated fat (and sometimes hydrogenated
vegetable oil) and tends to be used in foods such as biscuits, cakes, fast food, pastry, etc.. Partial
hydrogenation of vegetable oil can result in the formation of trans fats. Fully hydrogenated vegetable
oils do not contain trans fats but saturated fat.

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Questions Fat continued

What is ‘the problem’ with partial hydrogenated vegetable oils?

a. Partial hydrogenation of vegetable oils results in the formation of trans fat

b. Hydrogenation of vegetable oils increases the content of saturated fat
c. Answers a. and b. are true

Partial hydrogenation of vegetable oil can result in the formation of trans fats. Fully hydrogenated
vegetable oils do not contain trans fats but saturated fat.

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What is the function of essential fats in the body?

a. They ensure normal cell function and deliver taste

b. They are essential for bone development and play a protective role in heart health
c. They ensure normal growth and have a protective role in heart health

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Protein:
Proteins can function as an energy source but are mainly an important building material for the body
(e.g. tissues and muscles). Amino acids are the building blocks of proteins. Some of these Amino Acids
can be made by the body (non-essential amino acids), others must be supplied by the diet (essential
amino acids).

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Sources of protein in the diet are;

Animal products (e.g. meat, poultry, fish, eggs, milk, cheese) and soya provide higher levels of
essential amino acids. Other vegetable sources of protein like legumes, cereals, nuts and seeds provide
lower levels of essential amino acids.

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Questions protein:

What are amino acids?

a. Amino acids are made from proteins
b. Amino acids are the building blocks of protein
c. Amino acids are the building blocks of fats

Amino acids are the building blocks of protein. Some of the amino acids are essential for the body so it
is important to use a moderate amount of protein a day.

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Fish is a good source of protein, what is another good reason to eat fish?
a. Fish has a healthy fatty acid composition
b. Fish is a very low calorie food

Fish is one of the only animal protein sources that also has a good fat profile (low in saturated fat and
high in unsaturated fat).

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Carbohydrates:
Carbohydrates are the most important source of dietary energy. It is delivered mainly through complex
carbohydrates (fibre and starches), the so called ‘staples’, which can be found in e.g. rice, pasta,
noodles, bread and potatoes. Next to that, carbohydrates can also be supplied via simple sugars, e.g.
increasingly via soft drinks and juices but also fruit and milk.
During digestion carbohydrates, except from fibre, are broken down to simple sugars which are
absorbed and metabolised in the body. Glucose is the only source of energy for the brain and important
energy source for muscles.
Please have a look at the chalkboard to see the explanation on the different types of carbohydrates.

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As part of the Nutrition Enhancement Programme, Unilever optimises sugar levels in their products.

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Questions True or False:

Milk sugar is mainly lactose and table sugar is mainly sucrose

True or false

Lactose and sucrose are both sugars of two units, but are compiled from different units. So lactose is 1
unit glucose + 1 unit galactose and sucrose is 1 unit glucose + 1 unit fructose

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A diet high in fibre helps to keep the digestive system healthy

True or false

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Brown or white sugar, cane or beet sugar, are all sources of the same ‘sugar’ called sucrose.

True or false

Chemically there is no difference. Between sugar from beet or cane there may be differences in how it
is grown, and how it is refined.

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“Empty calories” is the same as “zero calories”.

True or false

“Zero calories” means no calories are delivered by e.g. the drink. “Empty calories” means the drink
delivers just calories from sugar and no additional nutritional benefits e.g. a soft drink. A glass of juice
that delivers the same amount of calories compared to a soft drink also contains other relevant
nutrients, such as vitamins and minerals from the original fruit.

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The use of fructose in place of sucrose has been raising concerns with regard to obesity.

True or false

Concerns regarding energy/sugar-rich, nutrient-poor beverages have been linked by some experts to the
fructose content. There has been a continuing scientific debate and the available evidence does not
allow a definitive conclusion. The recommendation is: fructose and fructose-enriched syrups should
generally be avoided as a replacement for other sugars.

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Sodium:

The body needs sodium to maintain water balance and for muscle and nerve activity.

It is recommended to have a sodium intake of ~2.4 gram/day but we are currently consuming too much
sodium (2.7-3.9 g/d). In Western European countries sodium intake per day is 3.6 – 4.8 gram (WHO,
2007*). This can lead to negative effects on health such as increased blood pressure in persons
susceptible to sodium, which is an important risk factor for CVD (cardiovascular diseases) and stroke.

*World Health Organisation. 2007. Reducing salt intake in populations. Report of a WHO Forum and
Technical Meeting. Geneva, Switzerland, WHO Document Production Services.

The most important source of sodium is salt, which is built from sodium and chloride molecules. Salt is
important for taste and preservation of foods. In nutritional information sometimes sodium is listed and
sometimes salt is listed on some products, but not all. If you know the sodium content of a food, you
can roughly estimate its salt content: salt = sodium x 2.5.

As part of the Nutrition Enhancement Programme, Unilever removes or reduces sodium from the
products as much as possible.

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Questions Sodium

Most of the sodium in your diet comes from. . .

a. Sodium from salt we add at the table

b. Sodium from processed foods
c. Sodium that occurs naturally in foods

About 10% of salt intake is coming from what we add ‘at the table’, 15% of what is naturally present in
foods and 75% of what is added during food processing e.g. in bread, meat products, savoury snacks,
soups. For soups the contribution to the sodium intake is calculated and is around 5% in Germany and
6 % in France.

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We can cut down on sodium by...

a. Using spices instead of salt

b. Using garlic salt instead of chopped garlic
c. Using sea salt

Sea salt is also salt. There is ‘reduced sodium sea salt’ available on the market; which contain less
sodium per 100gram than salt and sea salt.

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Why is it difficult to reduce the sodium intake in the population?

a. Because 75% of the sodium in the diet is added at home, in the form of salt
b. Because 75% of the sodium in the diet is consumed in restaurants
c. Because 75% of the sodium in the diet comes from fast food
d. Because 75% of the sodium in the diet is hidden in processed foods

Since 75% of sodium comes from processed food (e.g. bread, meat and cheese products) the food
industry can have a big influence on the actual sodium intake of the population

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Nutrient table

Within Foodsolutions it is preferred to label the nutrition composition on pack as “big 8’’. The way the
nutrients are declared should be in line with regulations e.g. in Europe, sodium and not salt should be
reported. The “big 8” consists of Energy, Protein, Carbohydrates, Sugars, Fat, Saturated fat, Fibre and
Sodium. The "big 4" refers to Energy, Protein, Carboydrates and Fat.

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GDA
Guideline Daily Amounts (GDAs) are a guide on how much energy and key nutrients the average
healthy person needs in order to have a balanced diet.

GDA labels tell you at a glance how much of each key nutrient (i.e. calories, sugars, fat, saturates and
salt) is contained in a portion of food within the context of the average daily requirements for each.

GDA’s make planning a healthy balanced diet much easier by informing consumers of a foods
nutritional profile.

Guideline Daily Amounts

Each serving of KNORR Collezione Italiana Tomato and Basil contains of an adult woman guideline
daily amounts.

The table in the blackboard shows the GDAs for an average adult.

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Questions GDA

For which nutrients are GDA’s generally shown on pack?

a) Vitamins & minerals
b) Energy, sugars, total fat, saturated fat and salt
c) Vitamins, minerals, energy, protein, fat and carbohydrates

The working group agreed to develop GDA values for Energy, Protein, Total Carbohydrates, Sugars,
Total Fat, Saturated Fat, Fibre and Sodium (Salt Equivalents). The 5 key nutrients most commonly
used are energy, sugars, fat, saturated fat and salt.

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What is the GDA for energy?

a) 1500 kcal
b) 2000 kcal
c) 2500 kcal

Additional comment by the answer: This data is based on average daily GDA’s which are being used
widely by the food industry. Please note that there are individual differences with regard to the needs of
energy, and macronutrients (e.g. differences between men and women and depended on activity of
persons.)
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NUTRITION ENHANCEMENT PROGRAMME (REPLACING LOGOS)

Nutrition Enhancement Programme and Choices:

Unilever has committed to two major, cross-category programmes to help make healthy food choices
easy for consumers:

• The Unilever Nutrition Enhancement Programme: aimed at increasing the availability of

healthier food offerings by evaluating and optimising the products’ nutritional composition on an
ongoing basis.
• The cross-industry Choices Programme: features a single, positive logo (Choices stamp) on the
front of food and beverage packages so that consumers can see at a glance which products are a
healthy choice. Applied by >120 food manufacturers, retailers and caterers. (dit laatste meer om
relevantie voor FS aan te geven?)

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Questions
1. The Unilever Nutrition Enhancement Programme is about:

a. Nutrition product optimisation

b. Front-of-pack health indicator on products
c. Both

The Nutrition Enhancement Programme (NEP) started in 2003 as an internal exercise developing a
method to objectively assess the nutritional composition of food and beverage products. Colour
scores (purple, pink, yellow) are given to products meeting criteria for four nutrients (trans fat,
saturated fat, sodium, sugars), with limited options to claim on "yellow" products (colours are not
externally communicated!)

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2. The Choices stamp can be found in the following countries:

a. Netherlands, Denmark, France, Mexico

b. Netherlands, Sweden, Canada, Chile
c. Netherlands, Poland, South Africa, Brazil

In May 2006, the Choices stamp was first introduced in the Netherlands through a government-
supported coalition. Many countries followed such as Belgium, France, Poland, Czech Republic,
Brazil, Chile, South Africa and recently also the DACH cluster, which totals the number of countries
with Choices stamps in market to over 50.

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A product with a Choices stamp cannot contain sweeteners

True or False

The criteria for obtaining a Choices stamp are set by independent scientists, selecting nutrients with
solid scientific evidence for influencing health (i.e. trans & saturated fats, sodium, sugars, fibre and
balance in energy). Presence of sweeteners or colouring agents are therefore not included.
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Rainforrest Alliance

SAME AS ON ILLUSTRATOR DOCUMENT

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INGREDIENTS QUESTIONS
Natural and authentic products

Authentic and natural products and concepts are by many chefs and consumers linked to healthy eating
in a pleasurable way. This link however is not as straight forward as many of our customers may think.
Therefore Unilever Foodsolutions takes pride as part of our vitality mission, to deliver more and more
authentic and natural ingredients, products and solutions but also improved nutritional compositions.

We have reduced nutrients such as salt, fat and calories, as well as trying to avoid additives, artificial
preservatives, artificial colourings and taste enhancers. What is left? pure enjoyment.

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Naturalness

Naturalness is a widespread and growing consumer trend. Consumers perceive a product as natural if
the product is close to its natural form and is minimally processed and only contain natural ingredients.
They often believe that it is therefore healthier.
For chefs ‘natural’ is about cooking with ingredients from a natural source. And that allows chefs a
more comfortable choice of convenience solutions. In their perceptions ‘natural’ is also about better
cooking, and more vital food with a natural taste.

• Can UFS products claim ‘natural’? Yes or No

(Yes, UFS products can claim ‘natural’. However the implementation is not straightforward
and needs to take place with a lot of care. From a legal point of view “natural” claims are in a
“grey area” because hardly any regulations are in place, which draw clear borderlines for such
claims. Therefore Unilever regulatory colleagues developed guidelines, which offer several
options for ‘natural’ claims.)

• Are ‘natural’ products also healthier products? Yes or No

Both answers can be right, show them the info on both answers as a pop-up.
Naturalness refers only to the ingredients used in the product and not to the nutritional profile.
Butter can be natural but the nutritional profile is not favourable. Margarine in comparison is
not perceived as natural and can never carry a natural claim due to the ingredient list, but the
nutritional profile is better.

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Authentic

Authentic is about the chef creating results he will be proud of:

• It is an area of high emotional involvement for the chef
• It is about real cooking and modern chefmanship
• It is about delivering great dishes by working with high quality ingredients
Authentic solutions for the chef makes modern scratch cooking possible. For these solutions the chef
would like to use:
• honest, natural ingredients, and those “ingredients chefs can feel proud of using without feeling
guilty”
• a format from the chefs’ world, which is about a format the chef knows and the chef can easily
duplicate

For example: *Bouillon: Jelly-Liquid formats

*Seasoning: Powder formats
*Sauce: Liquid – semi liquid – gelatinous

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Questions

1) How does ‘authentic’ relate to ‘natural’?

a. In an authentic product, it is taken for granted that ingredients are natural

b. In an authentic product you accept ingredients, including additives, that are considered natural
but not necessarily ingredients from one single agricultural (vegetable or animal) source only,
like e.g. carrots and beef.

Both answers are right

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• The ingredients of a product are listed in a specific order. Which ingredient should be listed as
the first?
a. The ingredient which is most important for the dish
b. The ingredient with the highest weight in the product
c. The ingredient that brings most taste to the product

(Answer b. is right: The list of ingredients shall include all the ingredients of the foodstuff, in
descending order of weight, as recorded at the time of their use in the manufacture of the
foodstuff. It shall appear preceded by a suitable heading which includes the word
‘ingredients’.)

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Additives

What is an additive?
Food additives
– Are not normally consumed as a food by itself and
– Are not normally used as a typical ingredient of the food,
– May have a nutritive value or not
– Are intentionally added to food for a technological (including organoleptic) purpose
in the manufacture, processing, preparation, treatment, packing, packaging, transport or
holding of such food
– Their use results, or may be reasonably expected to result (directly or indirectly), in becoming
 a component of such foods. They may otherwise affect the characteristics of a food
Note: The term does not include contaminants or substances added to food for maintaining or
improving nutritional qualities

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Question

What are the additives in the example?

a. Yeast extract and lactose
b. Cream powder, aroma, nutmeg
c. Taste enhancers (monosodiumglutamate (MSG), disodiumguanylat, disodiuminosinat) and
stabilizer (potassium phosphate)

Please read the additional info on MSG.

The taste enhancer MSG is made from sodium and glutamic acid. Glutamic acid is an amino acid
which is present in all proteins but especially in old cheese, mother’s milk, tomatoes, mushrooms and
sardines. Monosodium glutamate is used as a taste enhancer (umami flavour) in a wide range of
savoury foods to create a smooth, rich and full-bodied flavour. Unilever strongly discourages the use of
“no added MSG”, because it implies that MSG is associated with health problems, whereas it can be
considered a harmless compound.

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Allergy

Some consumers have food allergies. A food allergy is an adverse immune response to a food protein.
Since November 2005 all pre-packed foods sold in the European Union have to clearly show on the
label if it contains one of the following ingredients:
cereals containing gluten, crustaceans (including prawns, crab and lobster), eggs, fish, peanuts, soya
beans, milk, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs and
products thereof. These ingredients must be listed by their name in the ingredient list. These foods have
the potential to cause allergic reactions if consumed by people susceptible to such foods.

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Questions

The difference between food allergy and food intolerance is that food allergy is immunologically-
based and food intolerance is not.

True or false

Food allergy is an immunologically-based adverse reaction to a food protein for example: allergies
against nut, soy, milk proteins. Food intolerance is an adverse reaction to a food component which is
not immunologically-based, examples: intolerances against lactose, fructose, gluten.

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Which compounds in foods with allergenic potential cause allergic reactions?

a. Proteins
b. Carbohydrates
c. Fats