Day 033 - 10 Oct 94 - Page 07


     
     1        a magazine called Good Medicine.  So we have initiated a
     2        lay member category in which individuals who are not
     3        physicians can subscribe do our materials.  We have,
     4        perhaps, 60,000 lay subscribers to Good Medicine.
     5
     6   Q.   Do you have a medical panel that oversees the work of this
     7        committee?
     8        A.  Our advisory panel has 25 physicians who serve in that
     9        capacity.  We also have a group of dieticians and other
    10        physicians as contacts and as employees who we call upon
    11        as needed.
    12
    13   Q.   So the thrust of that -- well, is a major area of work of
    14        that committee and your role in it prevention?
    15        A.  We do a considerable amount of work reviewing the
    16        research literature on the links between nutritional
    17        factors and disease, and have launched a number of
    18        programmes that might assist the public in making dietary
    19        changes.
    20
    21   Q.   So how would you sum up your area of expertise?
    22        A.  My particular area of expertise is in nutritional
    23        factors that affect chronic disease, in research that
    24        supports those factors and in assisting people to make
    25        dietary changes.
    26
    27   Q.   I think it is time to go to your statement.  It may be
    28        helpful if we take his statement as read?
    29
    30   MR. JUSTICE BELL:  Yes.  I have two statements, Dr. Barnard.
    31        Your original one, then a supplementary one.  I will not
    32        identify them by date.  You are content that they stand as
    33        part of your evidence, are you?
    34        A.  Yes, I am, your Honour.
    35
    36   MR. MORRIS:  Would it be helpful if the witness has the
    37        statement in front of him?
    38
    39   MR. JUSTICE BELL:  Yes, it would.
    40
    41   THE WITNESS:  I have it, thank you.
    42
    43   MR. MORRIS:  If we move to the bottom section of the first
    44        page, The Products Sold at McDonald's Restaurants, what
    45        are the problems with these kinds of products?
    46        A.  There are several problems with McDonald's products.
    47        The first is that they are high in fat.  They are
    48        particularly high in saturated fat, although they are also
    49        high in total fat, they are high in cholesterol as well.
    50        They tend to be low in fibre and, because they are meat 
    51        based, they tend to be low in certain vitamins as well. 
    52 
    53   Q.   When you say "they", you do not mean all the products; you
    54        mean as a whole?
    55        A.  Yes.  In general, their offerings are high in fat,
    56        high in total fat and saturated fat, high in cholesterol
    57        and low in a number of vitamins.
    58
    59   Q.   You give some figures on that page:  Fat content of
    60        cheeseburger 45 per cent, 41 milligrams cholesterol, other

Prev Next Index