Danielle Larson	- Download MP3-

As Americans consume larger portions and tons of calories, some restaurants are scaling back and offering patrons choices that focus on health.

Research from the National Restaurant Association shows that three out of four adults say they are trying to eat more healthfully in restaurants now than they did two years ago.

“In fact, our survey of more than 1,600 professional chefs ranked health and nutrition as a culinary theme as the 11th hottest trend this year,” said Annika Stensson, NRA spokeswoman. “Restaurant menus are driven by consumer demand, and Americans are becoming increasingly interested in nutrition; therefore, we are seeing this long-term trend toward expanded healthful menu options.”

Full-service chain eateries such as Chili’s, with its Guiltless Grill, and Applebee’s, with its Weight Watchers selections, have been in the forefront of health-conscious menus.

Now, more local restaurants are turning the tables from fat-laden comfort foods to more calorie-conscious fare.

“We’re getting fat, and it’s getting worse,” said Joe Fidelibus, executive chef at Eleven at DoubleTree Hotel in downtown Chattanooga. “If what I’m reading is true, we’re eating worse. We’re busy and eat out more. We’re a rushed society.”

His suggestions from Eleven’s light menu include salmon or tilapia.

“Or people ask us to substitute turkey for the bacon in our Cobb salad,” he said.

Owner Jeff Messinger said Mount Vernon was the first restaurant in Chattanooga to join Hamilton County’s Step ONE Eat Smart/Healthy Starts program, an initiative started five years ago in partnership with the Junior League of Chattanooga. Its mission is to educate citizens about the dangers of obesity and fight what has become a growing epidemic.

“We were the first to kick it off in hopes that Hamilton County residents would learn to eat right,” Mr. Messinger said.

It was then that Mount Vernon started offering a choice: Beside listings on the menu for the restaurant’s famous Southern fried chicken and Goober Pie appeared grilled chicken salad, light and flaky quiches and sautéed, rather than fried, fish.

Staff Photo by Matt Fields-Johnson Eleven restaurant at the Double Tree Motel is featuring grilled salmon with roasted yellow pepper sauce. Served with carrot quinoa pilaf made from asparagus and carrots, drizzled with chive oil.

“We’re trying to be flexible and listen to the needs of our customers,” he added. “We’ve expanded our menu, added new items and revamped some of the old dishes by lightening them up without losing the flavor.”

Other restaurants involved in the Step ONE initiative include Applebee’s, Bones Smokehouse, Mojo Burrito, MudPie, Panera Bread Co. and local Subway stores.

The program has been successful in creating awareness among consumers about the healthy options that are available to them when dining out in Hamilton County, said coordinator Danielle Larson.

“Particularly on the local level,” she said. “It has also helped to educate restaurant owners about the nutritional content of the foods they serve.”

The program has been successful in ways that were not anticipated, she added.

“It has helped to shed light on many barriers that restaurant owners face when trying to enhance their menus with more healthy choices,” Ms. Larson noted.

“We cannot make people eat healthy foods, but we can certainly implement policies that help create a sustainable environment that supports those who want to,” she said. “We have seen some participants really benefit from particular elements of the initiative, such as implementing smaller portion sizes into their menus, but there needs to be more support for the good efforts that are being made to bring healthy foods to consumers.”