I hope this report will be useful to millions of Americans. In addition to providing simple and meaningful guidance in matters of diet, it should also encourage all those involved with growing, preparing and processing food to give new consideration to the impact of their decisions on the nation's health. There needs to be less confusion about what to eat and how our diet affects us.

With me this morning are three of the country's leading thinkers in the area of nutritional health. They have very graciously assisted the staff of the Select Committee in the preparation of this report. They will explain in greater detail its purpose and goals.

First, Dr. Mark Hegsted, Professor of Nutrition from the Harvard School of Public Health. Dr. Hegsted has a long and distinguished career in science, bringing conscience as well as great expertise to his work. Dr. Hegsted has worked very closely and patiently with the Committee staff on this report, devoting many hours to review and counseling. He feels very strongly about the need for public education in nutrition and the need to alert the public to the consequences of our dietary trends. He will discuss these trends and their connection with our most killing diseases.

Following his presentation, Dr. Beverly Winikoff of the Rockefeller Foundation will discuss the changes necessary in food marketing and advertising practices if the consumer is to make more healthful food choices. Dr. Winikoff, who with Dr. Hegsted and Dr. Lee testified at our hearings in July, has also been extremely helpful in assisting the committee staff in preparing this report.

Dr. Philip Lee, the Director of the Health Policy Program at the University of California in San Francisco, and a former Assistant Secretary for Health, will conclude our presentation with a discussing of the costs of our current dietary trends. Dr. Lee has also consulted with the committee staff on this report and has offered much encouragement.

Before Dr. Hegsted begins, I would also like to note that the staff has also received valuable assistance from Dr. Sheldon Margen, a nutritionist with the University of California in Berkeley, who is traveling outside the country today.

I want to thank each of these people personally for their help and spirited concern for the public interest.

The Committee will continue its investigation into the connection between diet and health on February 1 and 2, when hearings will be held concentrating on problems of diet and heart disease and obesity.

After the presentation today we will be glad to answer questions.