Dieting by Volume Not Calories

UNIVERSITY PARK - Mar 3/05 - SNS -- Penn State University's Dr. Barbara Rolls has turned laboratory work which shows weight can be managed by eating a proper volume of foods with fewer calories has been given a practical application with the publication of the "The Volumetrics Eating Plan" by HarperCollins.

Recipes in Rolls' book are quick and easy-to-prepare, contain every day ingredients, and are delicious. The book also contains practical lifestyle advice, menu planners, charts and sidebars on healthy food choices for weight management and 44 color photographs that illustrate how much more food you can eat if you follow the volumetrics way, rather than dieting.

Rolls holds the Guthrie Chair of nutritional sciences at Penn State and directs the Laboratory for the Study of Human Ingestive Behavior. Some of the recipes in her new book 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, including Creamy Broccoli Soup and Charlie's Pasta Primavera.

The new 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 developed by Jennifer Meengs, R. D., laboratory manager. Jenny Ledikwe, postdoctoral fellow in nutrition, developed the Mexican Egg Wrap, Zesty Tuna Salad Pita and Santa Fe Steak Salad with Lime Cilantro Dressing. From Rolls' home kitchen, there's B's Favorite Smoothie and Creamy Apricot Oatmeal.

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