Inflammatory Bowel Disease
and High Calorie Supplements
What are high calorie supplements?
High calorie supplements provide calories, protein, vitamins and minerals in
addition to what you normally eat. There are many commercial products
available in grocery stores or pharmacies or you can make your own. They can
help patients living with inflammatory bowl disease (IBD) increase their calorie
and nutrient intake to maintain and improve their health.
Why do IBD patients need high calorie supplements?
Many patients living with IBD suffer from a lack of nutrient intake. This may
mean that they are either not eating enough calories, protein, or other
nutrients or they are not absorbing some of what they have eaten. This is
particularly true for patients who are experiencing symptoms of IBD, or are in a
“flare up.”
You may need to consider a high calorie supplement if you:
• Are underweight
• Have unintentional weight loss
• Lack appetite
• Avoid eating
• Have food intolerances
• Are in a “flare up”
Asking for help:
Ask your dietitian if a high calorie supplement may be right for you.
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Types of Liquid High Calorie Supplements
Brand
Nutrients
•
•
•
•
250 kcal
9.4 g protein
Source of 24 vitamins and minerals
Includes Omega 3 and Omega 6 fatty
acids
Gluten and lactose free
355 kcal
13.5 g protein
Source of 24 vitamins and minerals
Excellent source of calcium and
vitamin
225 kcal
12 g protein
Source of 24 vitamins and minerals
Gluten and Lactose Free
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Vanilla
Chocolate
Strawberry
Butter Pecan
Wild Berry
Orange Cream
Vanilla
Chocolate
Strawberry
Butter Pecan
Café au Lait
Vanilla
Chocolate
Strawberry
Boost
(240 mL Bottle)
•
•
•
•
240 kcal
10 g of protein
Source of 26 vitamins and minerals
Lactose free
•
•
•
•
Vanilla
Chocolate
Butter Pecan
Strawberry
Boost Plus
(240 mL Bottle)
•
•
•
•
•
• Vanilla
• Strawberry
• Chocolate
Boost High Protein
(240 mL Bottle)
•
•
•
•
360 kcal
14 g protein
Source of 26 vitamins and minerals
Lactose free
Excellent source of calcium and
vitamin D
240 kcal
15 g of protein
Source of 22 vitamins and minerals
Lactose free
•
•
•
•
•
260 kcal
14 g of protein
Source of 21 vitamins and minerals
Excellent source of Calcium
Contains lactose
• Milk Chocholate
• French Vanilla
• No Sugar Added
Milk Chocolate
Ensure
(235 mL Bottle)
Ensure Plus
(235 mL Bottle)
Ensure High Protein
(235 mL Bottle)
Carnation Instant
Breakfast
(325 mL Bottle)
•
•
•
•
Flavours
•
•
•
•
•
• Vanilla
• Strawberry
• Chocolate
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Other Commercial Supplements
Brand
Nutrients
Flavours
Boost High
Protein Powder
• 150 kcal per serving of mix
• 5 g of protein per serving of mix
• Source of 16 vitamins and minerals
• Mix with milk
• Chocolate
Carnation
Instant
Breakfast
Powder
• 130 kcal per 36 g packet
• 5 g of protein per 36 g packet
• Source of 21 vitamins and
minerals
• Mix with milk
• Contains lactose
•
•
•
•
•
•
•
Ensure Pudding
• 170 kcal per 113 g container
• Vanilla
• 4 g of protein per 113 g container • Chocolate
• Source of 24 vitamins and
• Butterscotch
minerals
Milk Chocolate
French Vanilla
Chocolate Malt
Dark Chocolate
Strawberry
No Sugar Added Milk Chocolate
No Sugar Added French Vanilla
Make Your Own High Calorie Supplement
Version 1:
Version 2:
In a blender, blend:
In a blender, blend:
• 3/4 Cup Plain or Fruit
Flavoured Yogurt
• 1/4 Cup Skim Milk Powder
• 1/2 Cup Apple Juice
• 1 Tbsp Honey or Sugar
•
•
•
•
1/2 Cup Whole Milk
1/2 Cup Canned Fruit
1 Cup Vanilla Ice Cream
2-3 Scoops Whey Protein
Powder
These are not complete meal replacements,
but they are a quick and tasty source of
calories and nutrients.
You can substitute lactose free or items that
contain soya (soya milk, soya ice cream).
You can add whey protein powder to shakes
to increase the protein.
Experiment with a variety of different fruits,
juices or syrups!
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Top Tips for Increasing Calories in Your Diet
Product
Kcal*
Practical Tips
Butter or
Non-Hydrogenated
Margarine
• 1 Tbsp ~ 100 kcal
• Melt onto hot items such as
toast, pancakes, vegetables or
popcorn.
• Stir into items like soup, hot cereal, mashed potatoes and rice.
Regular Mayonnaise
• 1 Tbsp ~ 58 kcal
• Combine with different foods
like pasta, vegetables and
sandwiches.
• Use in sauces and dips.
Regular Sour Cream
• 1 Tbsp ~ 26 kcal
• Serve over potatoes or
perogies.
• Use when baking muffins and
breads.
Iced Cream or Whipped
Cream
• 1/2 Cup ~ 145 kcal
• Use as a topping for puddings,
pies, waffles, pancakes, fruit,
hot chocolate or jello.
Dried Fruit, Nuts or Seeds
• 1/4 Cup ~ 209 kcal
• Eat as snacks.
• Mix into cereals, puddings or
salads.
Honey, Jam or Jelly
• 1 Tbsp ~ 65 kcal
• Spread over toast or crackers
• Use in baking, such as
cookies and cakes.
Table Cream
• 1 Tbsp ~ 31 kcal
• Add to hot beverages,
milkshakes and other liquids.
*kcal can vary by product, please look at label information for actual product information
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References
1.
Abbott Nutrition Canada. (2010). Ensure products. Retrieved December 15, 2010 from http://www.abbottnutrition.ca/
adp_ani_an_dotca/url/content/en_CA/40.10:10/general_content/General_Content_0000174.htm
2.
Carnation. (n.d.) Instant breakfast products. Retrieved December 15, 2010 from http://carnationbreakfastessentials.com/
Products/Default.aspx
3.
Crohn’s and Colitis Foundation of Canada. (2010). Food for thought: Diet, nutrition and inflammatory bowel disease.
Retrieved October 30, 2010 from http://www.ccfc.ca/English/info/brochures/FoodForThought.pdf
4.
Gassull, M. A. & Cabre, E. (2001). Nutrition in inflammatory bowel disease. Current Opinion in Clinical Nutrition and Metabolic
Care, 4, 561-569.
5.
Hartman, C., Eliakim, R. & Shamir, R. (2009). Nutritional status and nutritional therapy in inflammatory bowel diseases. World
Journal of Gastroenterology, 15(21), 2570-2578.
6.
Health Canada. (2009). Canadian nutrient file. Retrieved December 15, 2010 from
http://webprod.hc-sc.gc.ca/cnf-fce/index-eng.jsp
7.
Lucendo, A. J. & De Rezende, L. C. (2009). Importance of nutrition in inflammatory bowel disease. World Journal of
Gastroenterology, 15(17), 2081—2088.
8.
Nelms, M., Sucher, K. P., Lacey, K. & Long Roth, S. (2011). Nutrition therapy & pathophysiology (2nd ed.). Belmont, CA:
Wadsworth Cengage Learning
9.
Nestle Healthcare Nutrition Inc. (2008). Boost products. Retrieved October 30, 2010 from http://www.boost.com/products/
ourproducts_boostdrink.aspx
10. Razack, R. & Seidner, D. L. (2007). Nutrition in inflammatory bowel disease. Current Opinion in Gastroenterology, 23, 400-405.
11. Sachar, D. B. & Walfish, A. E. (2007). Crohn’s disease. Retrieved October 30, 2010 from http://www.merck.com/mmpe/sec02/
ch018/ch018b.html
12. Sachar, D. B. & Walfish, A. E. (2007). Inflammatory bowel disease. Retrieved October 30, 2010 from
http://www.merck.com/mmpe/sec02/ch018/ch018a.html
13. Sachar, D. B. & Walfish, A. E. (2007). Ulcerative colitis. Retrieved October 30, 2010 from http://www.merck.com/mmpe/sec02/
ch018/ch018c.html
14. Swinton, N. & MacDonald N. (n.d.). McGill cancer nutrition rehabilitation program: A nutrition guide for patients, families and
friends. Retrieve December 15, 2010 from http://www.mcgill.ca/files/cnr/NutritionGuide.pdf
Handout designed by Leah Edmonds, College of Pharmacy & Nutrition, University of
Saskatchewan.
Funding for this project provided by the Interprofessional Health Collaborative of S
askatchewan and the Saskatoon Health Region.
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