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Energy and Nutrient Density

Wendy J. Dahl and Lauren Foster

Older adults who have experienced unintentional weight loss may need foods high in nutrients and calories to restore nutritional health.

  • Foods that are energy-dense have lots of calories per serving. The calories may come from protein, fat, or carbohydrates.
  • Foods that are nutrient-dense have high levels of nutrients per serving. Nutrient-dense refers to the amount of vitamins, minerals, and/or protein in a food.

Some foods can be energy-dense and provide few nutrients, while other foods can be nutrient-dense but provide little energy or calories. Foods for older adults who have lost weight should target both energy and nutrient density.

Table 1. 

Candy is energy-dense but provides no vitamins and minerals.

Spinach is nutrient-dense but provides few calories.

Cheese is both energy-dense and nutrient-dense.

Energy-dense foods are often high in sugar and fat. Although a liberal fat diet may be recommended for the older adult who has lost weight, it is important that many of the energy-dense foods served to the older adult be high in protein.

Vegetables are often nutrient-dense but energy densities for most are low. It is recommended that fats and sauces be added to vegetables to increase the energy densities of these foods.

Examples of Energy- and Nutrient-Dense Foods:

  • Whole milk
  • Full-fat cheeses
  • Creamed soups
  • Pudding and Pies
  • Pasta and vegetables in cream sauce
  • Meat with gravy
  • Peanut butter

Publication #FSHN11-12

Release Date:May 10th, 2022

Related Experts

Dahl, Wendy J.

Specialist/SSA/RSA

University of Florida

Foster, Lauren

external

University of Florida

Related Topics

  • Critical Issue: Agricultural and Food Systems
Fact Sheet

About this Publication

This document is FSHN11-12, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date May 2011. Revised January 2015 and May 2022. Visit the EDIS website at https://edis.ifas.ufl.edu/ for the currently supported version of this publication.

About the Authors

Wendy J. Dahl, PhD, assistant professor; and Lauren Foster, BS; Food Science and Human Nutrition Department, UF/IFAS Extension Gainesville 32611.

Contacts

  • Wendy Dahl