Dr. Elaine Mooney:

Legislation on nutritional labelling is in place, as are very strict guidelines for labelling. I can see Deputy Neville's point. In marketing, the issue is more about reduced fat but people may not realise that the reduced fat product could have higher levels of sugar. That is what we teach in the classroom. The food industry must follow very clear labelling guidelines with regard to ingredient declaration and nutritional composition. What we are talking about is teaching students the concept of a serving, what a serving size is and, more important, what a portion size is. This is the perspective from which we are coming.