Thanks very much, Mr. Chair.
And thanks very much to each of our presenters here today. I certainly have enjoyed hearing what you've had to say, and it's been a good addition to the study we're doing, so we appreciate that.
Just carrying on a little bit further with the sodium issue, I'll ask the Restaurant and Foodservices Association a question on your booklet “How to Reduce Sodium in Menu Items”. On page 18, at the bottom, you have the chart, which says “Frequency of Adding Salt at the Table”. Where it says “Never”, then 2,927 milligrams per day would be the average intake. If you do add it at the table “Very Often”, it's only 3,396. And I'm saying “only” to express a difference between them; I'm not saying that to mean it's not very much.
So most of our sodium intake, then, is coming from other things occurring, either when it's cooked or in the food, not when we put it on freely at the table. Is that correct?