Dutch language

How to pronounce savior in Dutch?

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Translated by: Julie Saerens Reviewed by: Peter van de Ven
1980.
I was 10, 11 years old
and one thing I liked most, together with my brother,
was reading comics -
we had piles at home.
And my favorite comic was
Lucky Luke.
Lucky Luke with his white hat, the great savior, fighter against evil,
and he always had solutions, that was a fantastic guy.
And who was he fighting? What was his biggest opponent?
The Daltons.
Always a gray or a dark hat,
but anyway, it was always obvious.
And it was kind of the same
when you used to see the old westerns on TV -
those black and white series, then you had Bonanza and Rawhide,
and you always had the bad guys in the black hat
and the good guys in the white hat.
That actually makes it really easy: good and bad.
You knew exactly where you stood in advance.
And at the end of the story
you always saw them driving into the sunset
in search of their next adventure.
And those guys looked good too.
My name is Rob, Rob Verhagen.
I am a proud father, a partner, a food technologist
and I work at the largest chocolate factory in the world
and I am quite proud of that.
But I have a problem,
we have a problem,
you have a problem:
we are too fat.
Who has a few extra pounds?
Yes, I see some cautious fingers.
I'll put the question differently.
Who thinks their partner has a few extra pounds?
(Laughter)
Well, we're getting a little bit of an eye on him then.
And that's a problem, isn't it.
And then we talk about extra pounds, we talk about being overweight.
But if you are overweight, you suffer from obesity, obesity.
And obesity, obesity,
we often see it as a cosmetic problem,
but there is no problem for that matter.
It increases your risk of cardiovascular disease,
it increases your risk of type 2 diabetes,
it increases your risk of movement problems.
And that is a problem.
We are all working on that.
How big is that problem now?
Let's see, we talked about it before.
We have 7.5 billion people on the planet.
1.9 billion of them are overweight
and 600 million are obese.
Well, those are such big numbers, that's a lot.
And that has doubled since 1980.
What does that mean?
Worldwide 1 in 12 people,
but in the Netherlands -
we are here in the Netherlands, the BV Netherlands, this is the hall, the Netherlands -
50% of the people in the Netherlands are overweight.
So you, unfortunately, are overweight.
And 1 in 7 people in the Netherlands, 14%, are obese.
And that's, say, about this group of people here.
So when we come back to that later, we'll know roughly how it's distributed.
But how big is that problem now? How complex is that problem?
There has been a study in England
and they mapped it out very simply.
(Laughter)
And then you get it.
So there are a lot of factors that influence that.
And that varies from education level, availability of healthy food,
but also, is it safe to cycle and walk on the street,
and also the amount of stress.
There are many factors that influence this.
There's about 8 sectors here, 108 elements, so it's complex, isn't it.
And you can also imagine, if you tackle one of these things,
that you have not solved the problem .
But the great thing is that, actually, in the center,
that's where you see the most important thing.
That is the energy balance.
In English they say that very beautifully
: "Whatever you eat and don't burn , you stay on it."
Well, that's obvious.
But, coming back, it's a complex problem.
What you do see is that everyone has a simple answer to that.
Well, let's see, a very nice quote:
(English) "For every complex problem
there is an answer that is clear, simple and wrong."
And that is also reflected in the challenges that we get.
Well, for this half of the room, you were overweight,
what do you do?
Well, then we go to the library or to the bookstore.
Let's order a book online,
a diet book, that's the easiest solution.
How many diet books can you order online at bol.com?
Anyone have an idea?
I hear 50, I hear 200 , anyone else? 2000?
There are 3,091 in the Netherlands.
If we now look -
because a beautiful bookcase full, but we are now in the world,
still a lot of people -
then we will search the largest online book store.
How many books, diet books can you order online?
We had 3000 in the Netherlands, there will be more.
Anyone else have an idea?
I hear 4000 there? A little more, guys. 10,000?
I'll get you out of the fire, 220,548, last week.
Maybe there will be more this week.
So you see there too that it is a complex problem.
Because even if you're looking for a solution,
you don't even know where to start.
So therein lies the challenge.
That challenge is complex for the consumer,
but it is also complex for the producer.
Well, if we go and look then.
We often think in good and bad.
Well, we had just had guidelines.
Let's take a look: good, bad.
Salt, anyone have any ideas?
Good or bad?
Bad? Yes, I hear badly. We should
eat less salt,
but we must remember, if you don't have salt, you will die.
Well, that's tricky.
Another: trans fatty acids.
Good or bad?
I see some people looking a bit glassy.
Trans fatty acids, partially hydrogenated fats.
Good or bad?
Still blank faces.
Bad, I'd say bad.
And the great thing about trans fatty acids
seemed to be that you could get hard fats, but
it seemed that that was bad for your cholesterol
and the great thing is that the industry
has already removed those from most of our products,
and you didn't know it once.
One last one, let's take a look, E330.
E-number in it.
Bad? Someone else?
E330.
Blank faces again.
E330 is citric acid,
citric acid is in every living cell of your body.
You make that yourself, fantastic product, you can do very nice things with it.
But you also see there: it's confusing, it's complex.
What are we supposed to do with that?
Let's get another one,
let's see.
I'll put this one away for now.
portion size.
Along the way we want to have a drink
and then we can choose, always, from small, standard or large.
So what do we choose?
Research has shown
that we actually all choose between small and standard on average.
But what have we done now?
We have small, standard and large.
And which one do we choose now?
Yes, again between small and standard.
Because we don't really want small, we don't really want that big either.
I just, really, want to be normal.
But one of the things we have forgotten
is that when we used to have a cup of tea with our grandmother,
what was the size?
It was a nice saucer, a nice rim.
That was the standard back then.
So what we're seeing is actually those sizes
- we do n't really remember exactly.
We all want standard, but what is standard?
So we have to make that choice ourselves.
And this is not something from the last 20 years.
There has been very nice research
by Wansink & Wansink in America
and they have looked at the most famous meal of all time:
the Last Supper.
They have studied 52 paintings over 1000 years.
So they looked at a 1000-year history in meals.
And they looked at portion size there too.
Also to other things.
How much do you think that portion size has increased
in 1000 years?
65.5%
So you see it's not something that happened in recent years,
that's something that's been going on for a long time.
However, what has happened in the last 30-40 years?
Those meals have increased, but we have started to exercise less.
And then we come back to that energy balance.
Whose plate is it now?
The Lancet, a famous magazine, has published very nice series,
'The Obesity Series'.
They looked at different roles:
we have the government, we have the individual, we,
the schools,
the 'retailers', the supermarkets, and the producers.
And they all have a role to play in that.
And that's why it's very important
that as consumers, as individuals we have to take that role,
but as an industry it's important that we take that role.
I, as a food technologist, stand for that.
We have already taken on that role, but often not visible.
Salt has been reduced, trans fatty acids have been removed,
saturated fat has been reduced , portion sizes have been reduced,
we have a very different labeling than before,
but also the allergens are labeled much more clearly
and we have many guidelines for that.
It's important that you don't see a lot of those new guidelines.
Since 2010, we have maximized our portion size at 250 kcal.
But very often we don't see that.
It is important that this self-regulation works,
and we must continue to do so.
Anyway,
that's all great, Rob Verhagen,
but what are you going to do about that?
Yes, that's a great one,
because I want our products, all the products on the shelf, to get better.
What does better mean?
If we now look back at that salt reduction,
that salt reduction,
if you do it too quickly, what do we do as consumers?
Then we say: "That product tastes different and we don't want that anymore."
Or we add salt again at home.
So that's tricky.
So as a food industry you have to do that very slowly.
At the same time, we also see
that as a consumer we often have a behavioral pattern that is difficult.
There has been an interesting investigation, in France, by Professor Chandon
, who, without our knowledge,
ordered sweets from a nice shop.
And he actually had things printed on it.
On some he had 'Standard' printed
and on a number of others he had 'Light' or 'Low fat' printed.
'Light', 'Low Fat', in this type of food,
means that it contains 30% less fat.
Then there is something else in it.
But how do you think consumers will react?
If the consumer is going to make a choice,
they can take a portion,
then they actually take a normal portion, a standard.
About 192 calories. Well, that's a nice portion.
However, if you look at the consumer who is going to grab 'Light' or 'Low Fat',
we're going to grab more.
And the candies are no different , just 'Low Fat' was printed on them.
So what you see is that our choices --
if we have "Light" or "Low Fat" products
-- instead of saying,
"That's great, then I have an advantage, I get fewer calories."
No, then our behavior is to eat more.
And in this study , it ended up being 46% more.
So that's tricky.
So you have to reformulate slowly,
but if you do it and you communicate it in the wrong way
, people don't eat less , they actually eat more.
Well.
Now what about chocolate?
Chocolate.
Everyone, 9 out of 10 people like chocolate,
the tenth person usually lies.
(Laughter)
But chocolate isn't a meal replacement, it's not an everyday snack.
We are not trying to sell healthy chocolate.
It's not broccoli, it's not carrots, it's a treat.
And I think - that's important to see.
And that is why we are committed to offering more smaller portions.
What is my recommendation to you as a food technologist,
as an individual, as a consumer?
Well, actually
, that recommendation is very, very simple.
Step 1: from mindless to mindful.
So in good Dutch:
from grabbing and sniffing to enjoying.
And that is important,
because we often eat more than what gives us pleasure.
We eat on, for more food, out of habit, out of ritual,
or it seems sociable.
But ultimately, if you eat for pleasure and pleasure,
make sure you enjoy it mindfully.
And the second challenge, and then we come back to this:
what's your standard?
Choose your standard.
If we all choose a size smaller , it will automatically become a size less.
Obesity is a complex problem.
We have to work on it together and it's on different plates.
That's actually quite a crazy word, isn't it: 'consume'.
It is precisely in this case that it is about 'less', it is about 'enjoying more'.
It's almost lunch time,
I can't wait to see what 's on your plate.
Thank you.
(Applause)

Translated by: Julie Saerens Reviewed by: Peter van de Ven

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savior::noun | Spocien Dictionary

savior

noun

/'seɪvjər/

a teacher and prophet born in Bethlehem and active in Nazareth; his life and sermons form the basis for Christianity (circa 4 BC - AD 29)

Type	Words
Synonyms	christ, deliverer, good shepherd, jesus, jesus christ, jesus of nazareth, redeemer, saviour, the nazarene

savior::noun | Spocien Dictionary

savior

noun

/'seɪvjər/

a person who rescues you from harm or danger

Type	Words
Synonyms	deliverer, rescuer, saviour
Type of	helper, benefactor
Has types	messiah, christ
Derivation	save

How to pronounce savior in Dutch?

savior::noun | Spocien Dictionary

abandonment

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savior::noun | Spocien Dictionary

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