Dietary energy density: Applying behavioural science to weight management
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Studies conducted by behavioural scientists show that the energy density (kcal/g) of food provides effective guidance for healthy food choices to control intake and promote satiety. Energy density depends upon a number of dietary components, especially water (0 kcal/g) and fat (9 kcal/g). Increasing the proportion of water or water‐rich ingredients, such as vegetables or fruit, lowers a food's energy density. A number of studies show that when the energy density of the diet is reduced, both adults and children spontaneously decrease their ad libitum energy intake. Other studies show that consuming a large volume of a low‐energy‐dense food, such as soup, salad or fruit, as a first course preload can enhance satiety and reduce overall energy intake at a meal. Current evidence suggests that energy density influences intake through a complex interplay of cognitive, sensory, gastrointestinal, hormonal and neural influences. Other studies that focus on practical applications show how the strategic incorporation of foods lower in energy density into the diet allows people to eat satisfying portions while improving dietary patterns. This review discusses studies that have led to greater understanding of the importance of energy density for food intake regulation and weight management.
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Volumetrics diets can provide an avenue for individuals to feel satisfied even when restricting calories.
“can provide an avenue for individuals to feel satisfied even when restricting calories”
From Lifestyle Medicine for Obesity in the Era of Highly Effective Anti-Obesity Treatment (2025) · cites this paper as [72]
Volumetrics diets are helpful for weight loss.
“Volumetrics diets have shown to be helpful for weight loss”
From Lifestyle Medicine for Obesity in the Era of Highly Effective Anti-Obesity Treatment (2025) · cites this paper as [72]
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“Volumetrics or approaches that focus on the calorie density of foods can also improve health and weight-related outcomes while allowing individuals on those diets to eat to satiation [71,72].”
Influential
- Authors
- Rolls, B. J.
- Affiliations
- Pennsylvania State University (US)
- Corresponding author
- Rolls, B. J.
- ORCID
- Rolls, B. J.
- Venue
- Nutrition Bulletin
- Publisher
- Wiley
- Published
- 2017-08-15
- Volume
- 42
- Issue
- 3
- Pages
- 246-253
- ISSN
- 1467-3010 (ISSN-L)
- 1471-9827
- PMC
- PMC5687574
- OpenAlex
- W2749237558
- Cited by
- 165
- References
- 60
- Citations by year
- 2026: 22 · 2025: 25 · 2024: 22 · 2023: 14 · 2022: 26 · 2021: 15 · 2020: 18 · 2019: 14 · 2018: 7 · 2017: 2
- FWCI
- 9.32
- Type
- journal article
- Language
- en
- Open access
- green
- europepmc.org
- Licence
- Locations
- Nutrition Bulletin (publishedVersion)
- PubMed (publishedVersion)
- Europe PMC (PubMed Central) (acceptedVersion)
- PubMed Central (acceptedVersion)
- Funders
- U.S. Department of Agriculture (2011‐67001‐30117)
- National Institute of Diabetes and Digestive and Kidney Diseases (R01‐DK082580, R01‐DK059853)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Keywords
- dietary energy density, weight management, satiety, energy intake regulation, behavioral science, preload, ad libitum energy intake, food choice, dietary habits
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