Day 015 - 21 Jul 94 - Page 29


     
     1
         Q.   Right.  McDonald's cuts its chips quite thinly, does it
     2        not?
              A.  That is right, yes.
     3
         Q.   Which increases the fat content?
     4        A.  Yes.  It is largely a reflection of the surface area
              to volume.
     5
         Q.   These figures here are not necessarily just anybody's
     6        chips, the figures given on the front page?
              A.  No, again, as we have already established, they are
     7        pretty comparable with the other ones which I think are
              taken from -- yes, they are, they are taken from the -----
     8
         MR. JUSTICE BELL:  Do they come from the Bible?
     9        A.  That is right, yes, they do.
 
    10   Q.   On table 4, they come from the Bible?
              A.  Yes, so they are not a million miles from those.
    11
         MS. STEEL:  But if you were making your chips at home you might
    12        cut your chips a fair bit fatter, wider?
              A.  That is a matter for an individual preference, but
    13        clearly the bigger you make them, then the less fat you
              will have, I accept that.
    14
         MR. JUSTICE BELL:  You do not have to be much of a cook to
    15        realise the thinner you cut them the quicker they cook?
              A.  Yes.
    16
         MS. STEEL:  Just to clarify something, I think you said
    17        yesterday that the figures you had given for the sodium
              there did not include the voluntary salt added by the
    18        customer.  That is right, is it not?
              A.  This was when we were referring to the figures in the
    19        booklet -- in the book on dietary reference values.
 
    20   Q.   Does that figure include the salt added by the customer?
              A.  You mean the McDonald's?
    21
         Q.   The McDonald's figure, yes.
    22        A.  I cannot tell you if that is the case.  I am not
              absolutely sure.  I mean, to the best of my understanding,
    23        these figures are based on the product as it is served to
              the customer.
    24
         Q.   Right, so it would not include the customer's salt?
    25        A.  No, as I say, I cannot be sure although -----
  
    26   MR. JUSTICE BELL:  That would make sense because the salt added 
              or the sugar added, or whatever added, by the customer 
    27        must be infinitely variable, must it not?
              A.  That would be, yes.
    28
         MS. STEEL:  Would it be fair to say that the more unbalanced a
    29        meal is, the harder it is to balance the rest of the diet?
              A.  Unbalanced with respect to what?
    30
         Q.   Sorry?

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