Volumetrics

Focuses on food energy density — eating large volumes of low-calorie foods to feel full. Categorizes foods by calorie density per gram.

In this guide8 sections
  1. 01Goal of the plan
  2. 02Who it is for
  3. 03Example meals and foods
  4. 04Foods to limit or adapt
  5. 05Grocery guidance
  6. 06Hydration guidance
  7. 07Flexibility and sustainability
  8. 08Individual nutrition note
Real people preparing food in a kitchen class
Real people preparing food in a kitchen class. Source: https://commons.wikimedia.org/wiki/File:20111019-FNS-RBN-1684_-_Flickr_-_USDAgov.jpg. 20111019-FNS-RBN-1684 - Flickr - USDAgov by U.S. Department of Agriculture, CC BY 2.0 (https://creativecommons.org/licenses/by/2.0). Sourced from Wikimedia Commons.

Goal of the plan

Source best-for note: Weight loss, people who like eating large portions.

Who it is for

The source category is Weight Loss, with difficulty marked Easy.

Example meals and foods

The source macro split is 20% protein, 55% carbohydrate, and 25% fat.

Meal timing: 3 meals plus snacks, large portions of low-density foods.

  • Broth-based soups
  • Salads
  • Fruits
  • Vegetables
  • Whole grains
  • Lean proteins
  • Beans
  • Low-fat dairy
  • Water-rich foods

Foods to limit or adapt

  • Crackers & chips
  • Cookies
  • Nuts (limit portions)
  • Butter & oils (limit)
  • Candy
  • Full-fat cheese

Grocery guidance

Suggested addition

Build a simple list around the foods you already enjoy, then add one or two easy repeatable meals before trying to overhaul everything.

Hydration guidance

Suggested addition

Keep water available through the day and adjust fluids around heat, sweat rate, long runs, and higher-fiber meals.

Flexibility and sustainability

Suggested addition

Great for people who feel hungry on diets. Science-backed approach. Flexible and sustainable.

Individual nutrition note

Suggested addition

Nutrition advice should be adapted to the individual. Consider medical history, medications, preferences, budget, culture, and support from a qualified clinician or dietitian when needed.