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Energy Density and Diet Quality

Low-Energy-Density Diets & High Diet Quality

Glenda L. Warren, MS, RD, CFCS, Associate Professor, Extension Nutritionist-Expanded Food and Nutrition Education Program (EFNEP

Ledikwe,Jenny H, Blanck, Heidi M., Khan, Laura Kettel, Serdula, Mary K. Seymour, Jennifer D., Tohill, Beth C., and Rolls, Barbara J. “Low-Energy-Density Diets are Associated with High Diet Quality in Adults in the United States.” Journal of the American Dietetic Association volume 106 number 8, (August 2006 pages 1172-1180).

Introduction

Low-energy-density diets provide relatively few calories per gram of food. In this study the investigators examined food choices from two angles. One, they wanted to know more about the food choices of individuals who followed low-energy-density diets, and two they examined how these diets influenced nutrient adequacy.

Methodology

Interviewers administered twenty-four hour dietary recalls on two days that were three to ten days apart. Food choices were compared by low-, medium-, and high-energy-density.

The nutrient intakes were measured based on food intakes, and did not include the intake of water and nutrient supplements. Calculations for energy density did not include beverages.

Results

Who do you think had a higher diet quality? Those who consumed a lower energy density diet, generally consumed a higher quality diet characterized by these three features:

  • Lower intakes of fat
  • Higher intakes of fruits and vegetables
  • Higher intakes of vitamins and minerals

These items were lowest for the participants who had the low-energy-density-diets:

  • Percentage of energy from fats
  • Percentage of energy from protein
  • Percentage of energy from carbohydrates

Intakes were highest for these items in the diets that were low-energy-density diets:

  • Vitamin A
  • Vitamin C
  • Vitamin B6
  • Folate
  • Iron
  • Calcium
  • Potassium

Based on the weight of the food eaten, the individuals who were on the low-energy-density diets were able to eat a larger amount of food; conversely, the individuals who were on the high-energy-density diets ate a lower weight of food but they had a higher intake of calories. This result occurred because of the amount of foods in the low energy density diet pattern that were higher in water and low in fats. These individuals also consumed less of the beverages that contributed calories to the diet.

Implications For Extension Programs

The 2005 Dietary Guidelines for Americans emphasize the concept of nutrient density. Nutrient dense foods provide substantial amounts of vitamins and minerals and relatively fewer calories. Such foods fit the description of the foods most often selected in the low-energy-density diets.

Teaching people the concept of low-energy-density as a key feature of a healthy eating pattern is consistent with the 2005 Dietary Guidelines for Americans. Teach consumers to consider choosing nutrient dense forms of foods from each food group and in the amounts recommended for individual calorie levels.

This approach is also consistent with the healthy eating plan, based on the Dietary Guidelines for Americans.

The Dietary Guidelines for Americans healthy eating plan:

  • Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products.
  • Includes lean meats, poultry, fish, beans, eggs, and nuts.
  • Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.

The idea of being able to eat a larger amount of food and still have lower energy density may be of great appeal to consumers. Ensure that program participants understand and select the types of foods that fit this description.

Additional References

U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, 2005. 6th Edition, Washington, DC: U.S. Government Printing Office, January 2005.

U.S. Department of Health and Human Services and U.S. Department of Agriculture. Finding Your Way to a Healthier You: Based on the Dietary Guidelines for Americans.HHS Publication number: HHS-ODPHP-2005-01-DGA-B; USDA Publication number: Home and Garden Bulletin No. 232-CP

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10/02/2006