Energy diet (high)
This document is part of the ACI Diet Specifications for Paediatric Inpatients. It is not to be used for patient education.
To provide a diet containing approximately 120% energy than can be achieved on the Full diet alone.
Full diet plus addition of added fats, carbohydrate, and protein to foods; availability of extra foods, extra serves and extra mid-meals. Nutritional supplements may be used. Often combined with a high-protein diet.
Typical default mid-meals:
AM: Half sandwich with protein-containing filling+ full fat milk + extra as desired
PM: Cheese and biscuits + full fat milk + extras as desired
Supper: Full fat milk + cake/muffin + extras as desired
To be used for patients requiring above normal energy intake.
- failure to thrive
- inability to eat sufficient volume (e.g. disability, may be combined with texture modified)
- respiratory conditions
- congenital cardiac anomalies
- unintentional weight loss or decreased food intake
- in combination with other therapeutic diets which may result in a reduced energy intake (e.g. low protein).
For Cystic Fibrosis, see Energy diet - cystic fibrosis.
Dietitians may need to consider ordering high-energy nutritional supplements. An additional protein source (e.g. a boiled egg) may be offered at a main meal for people with high protein requirements.
Not to be combined with diets that restrict fat or sugar.
May be combined with high protein diet.
Not to be used for anorexia nervosa or other eating disorders in paediatrics.
Specific menu planning guidelines
|Hot main dishes|
Extra serves to be available
Serve with extra oil/PC margarine or butter/ high fat dressing
Include white sauces, cheese sauces
High energy mashed potato made on milk and margarine
All, with added margarine
|Soups||All to be Band 1 with at least 360kJ/serve or served with thin cream/sour cream/margarine||-|
|Sandwiches||All Band 1 providing at least 800kJ/serve and at least 10g protein/serve or spread with high fat spread (margarine/cream cheese/mayonnaise)|
|Salads, dressings||Salads – one Band 1 choice per day containing at least 20g protein, all others to be Band 2 providing at least 10g protein per serve and served with high fat dressing||Low fat dressings|
Serve with extra spread PC
Cereals served with cream
Send extra 1 portion control spread with each meal
|Hot breakfast choices|
Canned fruit in syrup + glucose/dextrose polymer available at all meals
Serve all with custard, yoghurt, cream, ice-cream
Full fat yoghurts
Low fat and diet yoghurt
Offer one Band 1 choice dessert containing at least 500kJ and at least 4g protein at 2 meals per day
Serve all with cream (thin, thick or double) or ice-cream
Fruit or jelly served without milk dessert, ice-cream or cream
|Milk and cheese|
All full fat
|Beverages||All others||Low joule cordial, low joule soft drink|
|Biscuits||All, serve crackers with high fat spread||-|
Extra serves and larger serves to be available
Extra midmeals to be available – offer one choice per midmeal of Band 1 sandwich or Band 1 dessert among other choices
Fat/glucose supplements may be added to foods and beverages
Nutritional supplements as prescribed by dietitian
Sachets of artificial sweetener
- Agency for Clinical Innovation. Nutrition standards for paediatric inpatients in NSW hospitals. Sydney 2011.
- Agency for Clinical Innovation. Nutrition standards for adult inpatients in NSW hospitals. Sydney 2011.
- Dietitians Association of Australia. 2009. Nutrition manual 8th ed. Canberra: DAA.
- American Dietetic Association. Paediatric Nutrition Care Manual. Chicago: ADA.
- Sydney Children’s Hospitals Network fact sheets:
- Shaw V and Lawson M. Clinical Paediatric Dietetics. 3rd Edition. 2007. Blackwell Publishing.