Day 014 - 20 Jul 94 - Page 12

     
     1        on the need to reduce salt in the United States.
 
     2   Q.   Has there -- I will come back to sodium later on -- in
              recent years been a rapprochement between those points of
     3        view?
              A.  I would say that is probably what is happening at the
     4        present time, but if we refer to the latest publication,
              this one here ---
     5
         Q.   We will do, yes.
     6        A.  -- on dietary reference values, the emphasis on
              reducing salt, even in this one here, is still rather
     7        less, at least in 1991 when that was published, rather
              less than it has been in the United States.
     8
         Q.   One sees at the bottom of that column a table giving
     9        nutrition information for a selected range of products?
              A.  Yes, that is right.
    10
         Q.   It gives, first of all, calories, protein, carbohydrates,
         fat and cholesterol and sodium, mostly in calories of
              course, not in grammes, then it gives a list of nutrients
    12         -- can I call them that?
              A.  Yes, well, there are minerals and vitamins and protein
    13        as well in the bottom table.
 
    14   Q.   While we have this page open, so that I need not come back
              to it, look at the column headed "regular cheeseburger"?
    15        A.  Yes.
 
    16   Q.   These are percentages of the RDA in the US at the time?
              A.  Yes.
    17
         Q.   Expressed as percentages?
    18        A.  Yes.
 
    19   Q.   Run your eye down the list of substances, protein, vitamin
              A, vitamin C, thiamine, riboflavin, niacin, calcium, and
    20        iron?  Please answer this question:  Are those substances
              important or not for the maintenance of good health in
         humans?
              A.  Yes, they are all essential.
    22
         Q.   They are all essential?
    23        A.  Yes.
 
    24   Q.   There is a particular reference to meat which are to be
              obtained principally from meat sources rather than
    25        vegetable sources, plant sources?
              A.  Pardon? 
    26 
         Q.   Which of these substances are more likely to be obtained, 
    27        if any, from meat sources than plant sources?
              A.  The main one would be iron and, although it is not
    28        mentioned, another one would be vitamin B12.
 
    29   Q.   Is that another essential ingredient?
              A.  Yes, it is.
    30
         Q.   If we turn over a few pages, I will try to find one so