SCIE1007

Molecular Science
in Daily Life

Dr. King Him Yim, Ivan

Science and our daily life

Disease and drug

How environment affects

Disease and diet
our health

Environment and Food science and

health human wellness

Food quality and environment

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Molecular Science in Daily Life Nutrition in our daily life

After this lesson, you will …
• Understand the importance of food pyramid and healthy eating habit
• Able to explain the principle of nutrition labeling system
• Understand the common food additives in our daily life
• Recognise the health issue of excessive intake of food additives

Molecular Science in Daily Life Nutrition in our daily life

Nutrition in our daily life
1. Healthy eating food pyramid and nutrition guideline
2. Nutrition labeling system
3. Health issue of excessive food additives

Molecular Science in Daily Life Nutrition in our daily life

 Introduction to food pyramid

Molecular Science in Daily Life Nutrition in our daily life

Importance of healthy eating habits
• Maintain nutritional balance
• To obtain all the essential vitamins, minerals, and nutrients
• Lower the risk of chronic diseases
• E.g., heart disease, type 2 diabetes, and certain cancers, etc.
• Provide more energy and help regulate your mood
• Maintain a healthy weight
• A diet high in fiber and protein and low in processed foods
and added sugars can help you feel full and satisfied
• Lead to longevity

Molecular Science in Daily Life Nutrition in our daily life

Nutrition guideline
• Hong Kong:
• ~97.9% of people aged 15 or above consume an
average of less than five servings of fruit and
vegetables per day (2020-22)
• United States:
• ~678,000 deaths each year due to unhealthy diet
• Lead to nutrition- and obesity-related diseases,
such as heart disease, cancer, and type 2 diabetes
• About 1 in 5 deaths globally are associated
with poor diet (The Lancet)

Molecular Science in Daily Life Nutrition in our daily life

Different nutrition guidelines
• Over 100 years of nutrition advice suggested by the US Department of Agriculture
• The food pyramids have been updated over time to adopt new scientific findings
• From basic 7 to the food pyramid to MyPlate
1992 2005 2011

Molecular Science in Daily Life Nutrition in our daily life

History of food pyramid
• Originally not in recommendations for a balanced diet
but in food shortages
• 1943: USDA proposed “Basic 7” to help citizens cope with
food rationing during WWII
• 1974: Anna-Britt Agnsäter designed and published the
first food pyramid
• Bottom: bread and other grains, legumes, potatoes, and
milk; Middle: fruits, vegetables, and juices; Top: eggs,
meat, and fish

Molecular Science in Daily Life Nutrition in our daily life

Food pyramid in 1992
• Proposed by the US Department of Agriculture
• To increase awareness among Americans
about good dietary practices
• 6 food groups divided into 4 levels
➢ Base: bread, cereal, rice, and pasta
➢ Second layer: fruit and vegetable groups, leaning
slightly heavier on the veg side
➢ Level three: animal products, e.g. meat and dairy
➢ The tip of the triangle: fats, oils, and sweets,
recommended to be used sparingly

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Molecular Science in Daily Life Nutrition in our daily life

Problems of the food pyramid
• Vague recommendations
• Fail to distinguish among carbohydrates with different nutritional profiles
• Only recommend a number of servings to consume
• Emphasis on carbohydrates
• Overconsumption of refined grains and processed carbohydrates
• Contributes to weight gain and diabetes
• The complexity is not reflected
• Foods are not just rich in only one kind of nutrient, e.g. rice contains some amount of protein
• Limited focus on healthy fats
• Ignores the diversity of fat types: unsaturated fats (healthier) and saturated fats

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Molecular Science in Daily Life Nutrition in our daily life

Mypyramid in 2005
• Colorful varying widths
• Relative proportions of different
food groups
• Included a person running up
steps to highlight the importance
of exercise

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Molecular Science in Daily Life Nutrition in our daily life

Mypyramid
food groups

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Molecular Science in Daily Life Nutrition in our daily life

Comparison of two versions
• Includes physical fitness
• Recommended amounts of food
groups are reflected in the width of
the band
• Dairy also got a prominent place along
with grains in the new pyramid
• More specific serving sizes based on
the number of calories
• Common household measures, such as
cups, ounces
• Provides specific details about the oils
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Molecular Science in Daily Life Nutrition in our daily life

MyPlate in 2011
• Published by USDA
• Five basic food groups as sections
on a plate
• Each section’s size represents the
dietary proportions of each food
group
• Half of our plate should be filled
with fruits and vegetables, with
the other half divided between
grains and protein
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Molecular Science in Daily Life Nutrition in our daily life

MyPlate –
calorie plan

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Molecular Science in Daily Life Nutrition in our daily life

Your own MyPlate plan!

USDA MyPlate 17

Molecular Science in Daily Life Nutrition in our daily life

MyPlate
plan

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Molecular Science in Daily Life Nutrition in our daily life

MyPlate
plan

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Molecular Science in Daily Life Nutrition in our daily life

MyPlate vs. food pyramid
• Simple, easy-to-understand
• Shows the proportion of each
food group that should be
consumed at each meal
• Have no detailed information
on the specific nutrients
• Not suitable for people looking
to lose weight
• Does not incorporate an
exercise component
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Molecular Science in Daily Life Nutrition in our daily life

Healthy eating
food pyramid in
HK

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Molecular Science in Daily Life Nutrition in our daily life

Lunch for students
• In accordance with the local Healthy Eating Food Pyramid promoted by the DH:
• Grains (e.g. rice or pasta): 3
• Vegetables (and its alternatives): 2
• Meat (and its alternatives): 1
• Suggestions for snacks

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Molecular Science in Daily Life Nutrition in our daily life

Recommended quantity

Source: Nutritional Guidelines on Lunch for Students. Department of Health.

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Molecular Science in Daily Life Nutrition in our daily life

Lunch box around the world

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Molecular Science in Daily Life Nutrition in our daily life

 Nutrition labeling system

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Molecular Science in Daily Life Nutrition in our daily life

Nutrition labeling system

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Molecular Science in Daily Life Nutrition in our daily life

Nutrition label

Serving size
Total calories
Fats: saturated and
trans fats Cholesterol
Sodium Total carbohydrates:
fiber and sugar
Protein
Vitamin and other
nutrients
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Molecular Science in Daily Life Nutrition in our daily life

Nutrition label (con’d)
• Nutrition information was not always required on
packaged foods and beverages prior to 1990
• In 1990, all food companies were required to make
consistent claims and include a detailed, standardized
nutrition facts panel on all products
• Serving size,
• The number of calories
• Grams of fat and saturated fat, etc.
• Daily values (DVs) are the recommended amounts of
nutrients to consume or not to exceed each day

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Molecular Science in Daily Life Nutrition in our daily life

Importance of the system
• Understand the nutritional content of food and
help assess your calorie and nutrient intake
• Compare nutritional content among different
foods to make healthier choices
• Tailor-made your food choice to your dietary
needs, e.g. maintaining a healthy weight,
controlling blood cholesterol, etc.
• Encourage food manufacturers to apply sound
nutrition principles in the formulation of foods
• Regulate misleading or deceptive labels and claims
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Molecular Science in Daily Life Nutrition in our daily life

Mandatory
required
declarations 1+7
• The nutrients chosen are those that
consumers, health professionals
and scientists consider important to
your health
• The 1+7 scheme is also in line with
the recommendation of the World
Health Organization in 2007
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Molecular Science in Daily Life Nutrition in our daily life

Nutrition labeling system in HK
• The new Nutrition Labelling Scheme came into
effect on 1 July 2010
• Must include the information and amount on
energy and seven nutrients specified for
labelling (1+7)
• The amount of cholesterol needs to be
declared as well if the food contain any type of
fat
• Additional information on other nutrients, e.g.
vitamins, minerals, dietary fibre may voluntarily
be included in the nutrition label
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Molecular Science in Daily Life Nutrition in our daily life

Details of food label
• Three ways to express the energy and nutrient content in the nutrition label, i.e., by
per 100g/per 100mL, per serving, or per package
• Mandatorily Required Declarations “1+7”
• Energy
• expressed in kilocalories (kcal) or kilojoules (kJ)
• 1 kcal = 4.184 kJ
• Protein
• Total fat, saturated fat and trans fat
• Carbohydrates
• Sugars
• Sodium
• Other nutrients: including dietary fibre, minerals and vitamins, and cholesterol 32

Molecular Science in Daily Life Nutrition in our daily life

Nutrition label: carbohydrates
• Total carbohydrates = available carbohydrates + dietary
fibre
• Two ways to express the amount
• "Total Carbohydrates" and "Dietary fibre“:
• The amount of "Available Carbohydrates" of the food product
= 22.8 g – 2.4 g = 20.4 g
• "Carbohydrates“:
• The amount of "Available Carbohydrates" and the amount of
"Dietary fibre" may not be available

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Molecular Science in Daily Life Nutrition in our daily life

Nutrition label: fat
• Saturated fats: high proportion in most animal fats
• Trans fats: formed under partial hydrogenation
• Increase low-density lipoprotein cholesterol (bad cholesterol)
• Increase the risk of cardiovascular disease

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Molecular Science in Daily Life Nutrition in our daily life

Nutrition claim
• Any representation which states, suggests or implies that a food has particular
nutritional properties

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Molecular Science in Daily Life Nutrition in our daily life

Nutrition labels vs. nutrition claim
Nutrition labels Nutrition claim

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Molecular Science in Daily Life Nutrition in our daily life

Nutrition labeling exempted
• Prepackaged food in a container with a total surface area of less than 100cm2
• Fresh, chilled, frozen and dried fruit and vegetable without added ingredients
• Food with insignificant amount (nearly zero) of energy and nutrients specified for
labelling (e.g., water)
• Food exempted due to low volume of sales

Source: Technical Guidance Notes on Nutrition Labelling and Nutrition Claims. Centre for Food Safety.
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Molecular Science in Daily Life Nutrition in our daily life

 Health issue of excessive food additives

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Molecular Science in Daily Life Nutrition in our daily life

Food additives
• To maintain or improve the safety, freshness, taste,
texture, or appearance of food are known as food
additives
• Have been in use for centuries for preservation, e.g.
salt (in meats such as bacon or dried fish), sugar (in
marmalade), or sulfur dioxide (in wine)
• Natural (derived from plants, animals, or minerals) or
synthetic
• They are represented by a code number: e.g.
cochineal – Colouring (120), sodium sulphite –
Preservative (221)
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Molecular Science in Daily Life Nutrition in our daily life

What are additives?

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Molecular Science in Daily Life Nutrition in our daily life

Types of food additives
• The standard codes (E numbers) identify permitted food additives, arranged
according to their function and chemical properties
• (1st digit = general category; 2nd and 3rd digit = specific additive)
• E100s: food colours
• E200s: preservatives
• E300s: antioxidants and acid regulators
• E400s: emulsifiers, stabilisers, and thickeners
• E500s: anti-caking agents and acidity regulators
• E600s: flavour enhancers
• E900s: sweeteners, glazing agents, and foaming agents
• E1000s: other additives
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Molecular Science in Daily Life Nutrition in our daily life

Food additives: acid
• By slowing or helping prevent the formation of bacteria,
mold, yeast, and fungus.
• Enhance flavor by adding a sour or tangy taste
• Preserve food and prevent spoilage, delay rancidity
• Control acidity and alkalinity
• Replace vitamins and minerals lost in processing/ add
nutrients that may be lacking in the diet
➢Digestive issues, e.g. heartburn or acid reflux
➢Allergic reactions
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Molecular Science in Daily Life Nutrition in our daily life

Food additives: antioxidant
• Fats and oils, vitamins and amino acids are most often
troubled by oxidation
• Fats react with oxygen and decompose
• Unpleasant off-flavours and odors will be developed
and cause the foods go rancid
• Antioxidant can delay or prevent rancidity of food due
to oxidation, and lengthen the shelf life of products
• Vitamin C, BHA (Butylated hydroxyanisole), BHT
(Butylated hydroxytoluene)
➢Gastrointestinal upsets
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Molecular Science in Daily Life Nutrition in our daily life

Food additives: food dye
• Add to food to replace colours lost during preparation
• Make food look more attractive
• Natural
• E.g. curcumin, beta-carotene, cochineal, chlorophyll,
anthocyanin, etc.
• Synthetic
• E.g. tartrazine, FD&C Blue Nos. 1 and 2, FD&C Green No. 3,
sunset yellow, etc.
➢Cutaneous symptoms, e.g. skin rashes, hives, etc.
➢Hyperactivity, including ADHD
➢Cause cancer 44

Molecular Science in Daily Life Nutrition in our daily life

What is preservatives?

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Molecular Science in Daily Life Nutrition in our daily life

Food additives: preservatives
• Prevent food spoilage from bacteria, molds, fungi, or yeast
• Slow or prevent changes in color, flavor, or texture
• Specific preservatives/antioxidants not exceeding the
maximum permitted level are allowed to be used as food
additives
• Sulphur dioxide (220, E220, e220)
• Sodium benzoate, sodium nitrite, calcium sorbate, etc.
➢Asthma, breathing difficulties
➢Can transform into carcinogen agents to cause cancer
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Molecular Science in Daily Life Nutrition in our daily life

Health issue
• The metabolites of nitrate such as nitrite may lead to adverse health effects such as
methaemoglobinaemia and cancers
• Nitrite can oxidize haemoglobin in blood and make it unable to carry oxygen to the
body tissues

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Molecular Science in Daily Life Nutrition in our daily life

Acceptable daily intake
• An estimate of the amount of a food additive, expressed on a bodyweight basis that
can be ingested on a daily basis over a lifetime without appreciable risk to health
• Acceptable daily intake serve to protect the health of consumers and to make
international trade in food easier

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Antioxidant food additives with their ADI quantities (mg/kg bw) (Carocho et al., 2014)

Molecular Science in Daily Life Nutrition in our daily life

 Acceptable daily intake (con’d)

Azo-compounds and triarylmethane compounds of dyes with their ADI quantities (mg/kg bw) (Carocho et al., 2014) Antimicrobial food additives with their ADI quantities (mg/kg bw) (Carocho et al., 2014)
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Molecular Science in Daily Life Nutrition in our daily life

Lab section: cooking broccoli
• How does different cooking method affect the amount of nutrients?

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Molecular Science in Daily Life Nutrition in our daily life

Thank You!

All rights reserved © 2023 BIOL & CHEM, HKBU

 Nutrition labeling system in HK
“Per 100g / per 100mL” “Per serving” "Per package"

• Expressing the content of energy and

nutrients in the same reference
• One serving, e.g. three pieces of
amount of food can easily compare
biscuit, is the amount of food people
the contents of different products • When a food product is usually
usually eat in one sitting
consumed as a single serving, the
• E.g. choosing food with lower fat by energy and nutrient content may be
• Based on the number of servings you
comparing the total fat contents of expressed as per package, e.g. a small
eat, you can determine the energy
different products container of yogurt or a can of soft
and nutrient intake with reference to
drink
their values expressed as per serving
• Suppose product A contains 5g of
total fat per 100g, whereas product B
contains 3g of total fat per 100g, then
product B is the choice

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Molecular Science in Daily Life Nutrition in our daily life