Fat is Calorie Dense

Low Calorie Density - Choose These More Often

The items on the following chart are all relatively low in calorie density and high in moisture content and fiber. They are also low in fat. Listing foods by the calories per pound is a good way to compare their calorie density.

Category Products Calories per pound Calorie Density
Vegetables all 65-195 very low
Fruits all except avocado 135-425 low
Nonfat dairy nonfat milk, yogurt 180-400 low
Egg whites nonfat egg substitute 226 low
High-water carbs potato, peas, beans, 300-600 moderately low
pasta, rice, barley,
cooked cereals
Poultry & fish lean poultry 450-650 moderately low
lean fish, shellfish

High Calorie Density - Limit These Selections

Fat is an energy-dense food. Olive oil, lard, vegetable oil, and shortening are all in the 4,000-calories-per-pound range. This is much higher than fruits and vegetables and other foods shown in the chart above. If you lower the fat in your diet, you should not replace it with refined carbohydrates like sugar. It is important to choose your fats wisely. Nuts, avocados, and olives all have good fats. Cheese, fatty meats, fried foods and processed foods have fats that are harmful for your heart.

Category Products Calories per pound Calorie Density
Cheese, egg yolks cheddar, Swiss, Brie 1,500-2,000 high
Processed foods potato chips, cookies, 1,500-2,500 very high
salad dressing, candies,
brownies, fudge, crackers
High-fat products chocolate candy, 2,500-3,000 very high
coconut, peanut butter,
nuts, seeds
High-fat products bacon, margarine, butter 3,000-3,500 very high
mayonnaise
Fats, oils olive oil, lard, vegetable oil, 4,000 extremely high
shortening
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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