The Volumetrics Eating Plan, by Barbara Rolls, Now on Sale

March 1, 2005

(University Park, Pa) — For years, Penn State’s Dr. Barbara Rolls, holder of the Guthrie Chair of Nutritional Sciences and director of the Laboratory for the Study of Human Ingestive Behavior, has shown in laboratory studies that a “volumetrics” approach to weight management — an approach which takes into consideration the calorie density of foods and satiety— enables people to lose weight and keep it off while eating satisfying portions of delicious food.

image of volumetrics cover

Now, meal plans and recipes based on Rolls’ laboratory studies are available in a new book, The Volumetrics Eating Plan. The book, published by HarperCollins, goes on sale March 1.

Recipes found in the book are quick, delicious, easy to prepare and contain everyday ingredients. The book also contains practical lifestyle advice, menu planners, charts and sidebars on healthy food choices for weight management, as well as 44 color photographs that illustrate how much more food you can eat if you follow utilize the volumetrics approach instead of dieting.

Some of the recipes found in The Volumetrics Eating Plan were actually served in laboratory studies; others are home favorites of her lab staff. However, most of the recipes were developed by Rolls’ partner, Charlie Brueggebors, in his own home kitchen — Creamy Broccoli Soup and Charlie’s Pasta Primavera, to name a few.

The book includes recipes for breakfast, lunch and dinner, as well as advice on snacks and beverages. For example, there’s Jennifer’s Fruit-Smothered Whole-Wheat Buttermilk Pancakes, Open-Faced Roast Beef Sandwich and Shrimp Creole, which were all developed by Jennifer Meengs, R.D., laboratory manager. Jenny Ledikwe, postdoctoral fellow in nutritional sciences, developed the Mexican Egg Wrap, Zesty Tuna Salad Pita and Santa Fe Steak Salad with Lime Cilantro Dressing. And from Rolls’ home kitchen comes B’s Favorite Smoothie and Creamy Apricot Oatmeal.

Over the years, Rolls’ research has focused on controlling portion size and lowering the energy density, or calories per gram, of meals by incorporating more vegetables and fruit in recipes and also using food products reduced in fat and sugar. The subjects in her studies find the smaller, lower energy dense meals just as palatable, filling and satisfying as big, high-calorie menu items.

In one recent study, for example, when Penn State researchers reduced calories by 30 percent and serving size by 25 percent by using volumetric principles, the women in the study ate 800 calories less per day and never missed them.

“Weight-loss clinics across the country are using volumetrics,” Rolls says. “Both physicians and dietitians love it because it is a healthy, sensible weight management program. They tell me that their patients are asking for simple and practical advice, as well as recipes to help them achieve and sustain their weight loss — this book will give you just that.

“It is intended as a companion to The Volumetrics Weight-Control Plan. You can read more about the science behind Volumetrics in that book.”

Rolls’ research is supported by the National Institute of Diabetes and Digestive and Kidney Diseases of the U.S. National Institutes of Health.

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Editors: Dr. Rolls can be reached at (814) 863-8481 or bjr4@psu.edu. For additional information, please contact either Barbara Hale at (814) 865-9481 or bah@psu.edu, or Bill Hessert at (814) 863-4325 or swh4@psu.edu.