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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

Also Available in: Español

Publication #FSHN11-12

Release Date:May 10, 2022

Related Experts

Dahl, Wendy J.


University of Florida

Foster, Lauren

University of Florida

Related Topics

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 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.


  • Wendy Dahl