Welcome, everybody, to the committee. It's going to be a really interesting day. We're very much looking forward to hearing your presentations.
Pursuant to Standing Order 108(2), we're going to have a briefing on sodium consumption in the Canadian diet. We've had some previous witnesses who have given us some very insightful and rather shocking information. It certainly alters one's thinking on the issue when one hears from the experts.
From the Canadian Society for Nutritional Sciences, we have Dr. Katherine Gray-Donald, who is an Associate Professor in the School of Dietetics and Human Nutrition at McGill University. From Kellogg Canada Inc., we have Christine Lowry, Vice-President. From Nestlé Canada Inc., we have Catherine O'Brien, who is the Director of Corporate Aaffairs; and Karen Young, Director of Scientific and Regulatory Aaffairs. From the Canadian Institutes of Health Research, we have Dr. Peter Liu, Scientific Director of the Institute of Circulatory and Respiratory Health; and Dr. Philip Sherman, Scientific Director of the Institute of Nutrition, Metabolism and Diabetes. Welcome.
We ask that each association make a five-minute presentation, and we'll start with Dr. Katherine Gray-Donald.