Answers to Questions:

What is caloric density? How is it different from nutrient density?

Caloric density, or energy density, is defined as the amount of energy or calories in a particular weight of food. This
is usually represented in the number of calories per gram. A food may either be either have low or high energy
density. Those food with lower amount of calories per gram of food are of low energy density and the opposite
would be of high energy density (CDC, n.d.). Although a food may be of high energy density, it does not
necessarily mean that a food is nutritionally dense. The definition of nutrient density, though, may vary.
(Drewnowski, 2005). It is a measure of the nutrients provided per calorie of food, or the ratio of benefitial nutrients
to the energy content. Food that supply significant amounts, in comparison to a standard, in this case RENI, of one
or more nutrients compared to the caloric content, are considered nutritionally dense (Hunter and Cason, 2006;
Drewnowski, 2005).
Under what health or physiological conditions may low caloric foods/diets be used? High caloric foods/diets?
There are several conditions wherein the diet must be watched thoroughly. Low caloric diets are usually applied to
those with conditions wherein an excess intake would result in posing a risk to a certain organ and affect its
function. Low calorie diets are usually used by those with cardiovascular disorders, diabetes, those who are obese
or overweight, to name a few. High caloric food/diets are usually given to those who are chronically underweight,
those with increased metabolic needs (recovering from surgery, fever, etc.), to name a few. (Department of
Developmental Services- California, 2010).
How may a person limit his caloric intake without severely restricting the amounts and kinds of foods that
he eats? How may a person increase caloric intake without unnecessarily increasing the volume or amount
of food to be consumed during meal time?
The caloric intake may be modified depending on the food a person consumes. A person should be aware different
food items that could contribute to the caloric content. Most of the time, this may be regulated by watching the
amount of carbohydrates and a fat person consumes, as these two macronutrients contribute greatly to the caloric
content, carbohydrates in terms of the amount of it present in food, and fat in terms of its rich energy density. In
order to limit the caloric intake, substitutions may be made in meals. An example would be the use of cauliflower
as a replacement for rice, in order to significantly decrease the carbohydrate intake.
Study Questions:
Which of the dishes met the calorie challenge?
Most of the dishes met the caloric requirement for both low calorie and high calories dishes. The only dish that did
not meet the caloric requirement was the chocolate cake.
Cite ways by which the caloric content of dishes may be decreased or increased
Dishes Prepared
Salad
Hors d oeuvres
Main Dish

Dessert

Beverage
Cake

Ways to Decrease Calorie Content

Ways to Increase Calorie Content
Lemon, or similar fruits, may be Use dressings which are high in fat
used as a dressing
(ex. Oil-based vinaigrettes)
Use cooking methods which do not
use oil or at least limits it
Find alternatives to rice or CHO
source
Find replacements for (liquid)
ingredients which may contribute a
high amount to the caloric content

Use ingredients that are high in fat

and sugar

Usage of butter, high-fat ingredients

like cream, milk, etc.

Find replacements for (liquid) Usage of butter or oil as fat source

ingredients which may contribute a Dont limit amount of cocoa added
high amount to the caloric content
Regulate amount of cocoa added as
this is also a source of fat

How may you improve low-calorie dishes so that these would become more acceptable? (yung sa
palatability)
Lowering the calorie content of a dish should not mean lowering its acceptability in terms of its sensory
characteristics. Low-calorie should not equate to being of low quality, sensory-wise. In order to improve its

acceptability, ample substitutions may be made in order to not sacrifice the amount and flavour. Different cooking
methods may be employed based on the ingredients of the dish, it should not be limited to boiling or steaming.
How may one improve a high calorie dish to make it more acceptable? (yung hindi gaanong filling at oily)
One may balance the amount of carbohydrates and fat incorporated in the dish. There are also a variety of
ingredients that are calorie dense but do not sacrifice the palatability of the dish which may be incorporated in
dishes. Some ingredients are good sources of fat but do not necessarily impart that fatty feeling.
What are the possible outcomes of long-term intakes of low- and high-calorie diets?
Excluding factors such as physical activity and physiological conditions, typically, low-calorie diets would lead to
weight loss. If unsupervised, this may lead to nutritional deficiencies such as anemia, decreased immune function,
and various others. High-calorie diets would typically to lead to weight gain, and in excess, may lead to a person
being overweight or obese which could lead to health problems such as diabetes, cardiovascular disorders, and
others.
What is the caloric contribution of cholesterol in the diet? Compare this with sugar. Comment on the use of
cholesterol and sugar rich foods in the diet.