Day 015 - 21 Jul 94 - Page 32


     
     1        12, hopefully, for something like three-quarters of an
              hour.  Is there a problem?
     2
         MR. MORRIS:  No.  We needed to know whether we want to start a
     3        major subject.  (To the witness):  Just a couple of things
              that crossed my mind while you were talking about the
     4        critical part that McDonald's food can play in the diet,
              which I do not think was dealt with completely.  You said
     5        you did not know about the processing or procedures in the
              preparation of chips?
     6        A.  Not in detail, no.
 
     7   Q.   Is it not your job to know?
              A.  No.
     8
         Q.   So how can you advise McDonald's about nutrition if you do
     9        not know, for example, how their famous french fries are
              cooked and what with, prepared -----
    10        A.  My primary concern is with nutrition and with the
              nutritional information that is provided I have all the
    11        data I need.
 
    12   Q.   Provided by who?  This nutritional information is provided
              by who?
    13        A.  Well, I think we have already established that there
              is independent analysis carried out to give us the
    14        information on the whole range of critical nutrients.
 
    15   Q.   Is that pre-cooked or post-cooking?
              A.  This is as it would be served to the customer.
    16
         Q.   Post-cooking?
    17        A.  Yes.
 
    18   Q.   So, for example, when you say Quarter Pounder and cheese
              in your table, what weight is a Quarter Pounder?
    19        A.  Which are we referring to?
 
    20   Q.   Say, for example, if someone eats a Quarter Pounder at
              McDonald's, what is the weight of the actual beef?
    21        A.  Well, prior to cooking it is a quarter of a pound.
 
    22   Q.   What is it after cooking?
              A.  I am not sure.  I suppose, a rule of thumb, we could
    23        assume there would be about 10 per cent loss.  So if a
              Quarter Pounder is about 110 grammes, shall we say, about
    24        100 grams, but do not hold me to that.
 
    25   Q.   Yes, I have seen figures -- I do not know if they right or
              wrong -- that says that a Quarter Pounder is about two and 
    26        three-quarter ounces after cooking.  I cannot put my hand 
              on them, but you do not know? 
    27        A.  Well, in that case the loss would probably be a bit
              greater than the 10 per cent I suggested.  I should point
    28        out during the cooking there would be loss of both water
              and fat.
    29
         MR. JUSTICE BELL:  On a quick reckoning it would be something
    30        like 31 per cent, would it not?  It would be one and a
              quarter times 25 per cent?

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