Day 021 - 29 Jul 94 - Page 55


     
     1        more useful, as you just told us, than the other form?
              A.  As we discussed at length, the recommendation for diet
     2        as a whole is that we should try to get the total fat down
              to about 35 per cent; total fat down to 35 per cent of
     3        calories.  But, frankly, if you apply to an individual and
              say, "You should have 35 per cent of calories as fat" it
     4        is meaningless.
 
     5   MS. STEEL:   I think you misquoted what our witnesses have
              said.  They have not said that it should be per 100
     6        grammes.  I think they said that the percentage of energy
              coming from fat should be given as well.
     7
         MR. RAMPTON:  I Thought that is what I said.
     8
         MR. JUSTICE BELL:  Put it again so we can see.  The packet of
     9        crisps I put to you weighed 26 grammes and it had figures
              per 26 grammes and figures per 100 grammes.
    10
         MS. STEEL:   No.
    11
         MR. JUSTICE BELL:  On the table?
    12        A.  I think that is fine, but as I understand it, the
              question at issue is that the fat should be presented in
    13        the form of percentage calories.
 
    14   MS. STEEL:   That is right.
 
    15   MR. JUSTICE BELL:  Listen to Mr. Rampton again.  Can you put it
              again, Mr. Rampton?
    16
         MR. RAMPTON:  I was asking what disadvantages it might have for
    17        the actual consumer if he had his information in the form
              of percentage of calories?
    18        A.  I do not think there would be any disadvantage at
              all.  In fact, I think it would be of no help whatsoever,
    19        that really what a person needs to know is how much fat is
              coming from an individual product.  Then they can relate
    20        that to the total amount of fat or the total amount of
              saturated fat which they would be aiming to achieve.
    21
         Q.   If I am in my house and I am trying to measure out how
    22        much salt I am putting on my food or how much fat there is
              in my piece of meat, how can I measure it except by
    23        weight?
              A.  That is the only way.
    24
         Q.   It is true, is it not, that I would also have to know,
    25        somebody would have to tell me what the likely percentage
              of my total calorie intake is if I am trying to meet the 
    26        government guidelines? 
              A.  That is right. 
    27
         Q.   Can I show you -- I am going to go on with this leaflet in
    28        a moment, so do not put it away, but can I show you
              another document which comes from -- this is the United
    29        Kingdom in October 1984.  I only want you, please, to
              glance at.  It is called "Good Food Nutrition at
    30        McDonald's".  I will pass you up the original.  We all
              have them in our file, I hope.  In fact I have an earlier

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