The movement to eat more healthfully is reshaping the restaurant industry, encouraging the use of fresher ingredients and posting calories on menus. Consumers now want restaurants to serve smaller portions. Among those calling for the change is first lady Michelle Obama, who has enlisted the help of the National Restaurant Association, the New York Times reports.

In a recent dining report by NDP Group, an Illinois market-research company, smaller portions ranked third-most important to consumers looking for more-healthful options at restaurants. In addition, a survey of more than 5,000 people shows 43 percent of responders saying they ate smaller portions always or most of the time, NDP Group reports.

Chris and Megan Faver of Phoenix are among diners want more restaurants to offer smaller portions.

Smaller portions are starting to show up southeast Valley eateries, where two independent Italian restaurants, known for their large portions, recently revamped their menus to offer half-size orders and reduced entrees. More appetizers and salads also have been added.

Last fall, Chandler’s Kokopelli Winery & Bistro introduced half-size portions of such signature dishes as their merlot pot roast.

“With the onset of the recession in 2008 and a greater concern with waistlines, we really started to work on our menu. People can really enjoy meals with half portions … a lot of people prefer a smaller amount,” owner Dennis Minchella said.

On the new tapas menu, such dishes as crab cakes, salads and lavosh pizzas were “designed with health in mind so people can get a fun food product and for those watching their carbs,” he said.

“You get portions where you don’t have to feel over-stuffed. It’s really becoming popular, and people are ordering two or more tapas to share. It helps to stretch the pocket book and tighten the waistband.”

At Anzio Landing Italian Restaurant in east Mesa, square plates replaced round ones to help reduce portion sizes. In addition, owner Rich Cutshall unveiled new menu items in January, including several seafood dishes, such as grilled trout, salmon and cucumber salsa and sole piccata. He also reduced portion sizes of main entrees by 10 percent and dropped prices by nearly 20 percent.

“You have to recognize what the public wants,” said Cutshall, who based his new menu on a survey of nearly 2,000 customers last year. “People are not dining that way anymore; maybe occasionally. … Value defined years go was something that stuffs me. We don’t dine that way anymore.”

Cutshall said customer feedback was ” ‘your food is fabulous, but you’re giving too much of it.’ And we heard that over and over again.”

Anzio Landing Italian Restaurant, long a Southeast Valley dining destination for its heaping plates of baked lasagne and spaghetti and meatballs, entered the new year with a new menu.

that’s more affordable, shareable and healthful.

Owner Rich Cutshall’s new menu offers more shareable appetizers for the happy-hour crowd, reduced menu prices, healthier options and smaller portions. His changes were based on a survey of nearly 2,000 customers last year.

“For years, Anzio Landing was always known as specializing in large portions and relatively heavy meals. It was that traditional Italian cooking with a lot of sauces… people loved us for that once-in-awhile special occasion (meal),” Cutshall said.

“So we looked at it as, ‘We’ve got to change what we are offering and change how people look at us.’ People can now dine light at Anzio Landing.”

On the menu are 30 new items, including seafood dishes, sandwiches, sliders, lighter appetizers and salads.

Dinner meals average under $20, and smaller and lighter meals are under $10.

On the appetizer menu, expect to see flat bread pizzas and bruschetta platters, such as Mediterranean flat bread pizza topped with fresh mozzarella cheese, house-made marinara, mushrooms, sun-dried tomatoes, olives, red onions and feta cheese.

Top-selling salads include the Italian Market, made of lettuce, salami, kalamata olives, artichoke hearts, red peppers, onions, cucumbers and tomatoes; and the lobster salad, a bed of romaine lettuce topped with lobster, marinated tomatoes, smoked bacon, hard-boiled eggs and blue cheese crumbs.

Sandwiches include a fish sandwich of lightly breaded cod layered with romaine lettuce, tomato, balsamic mayo on foccacia bread served with Italian chips or sweet potato fries.

For dinner, health-conscious diners can choose grilled trout with veggies; grilled salmon with cucumber salsa or vegetables; Anzio’s signature creamy garlic pork, which is also offered in a chicken version; or a new item, the sole piccata, grilled sole served with a vegetable medley.

So far, Cutshall said “we’re seeing people coming more often because they can get something lighter.”

Details: 11 a.m-8 p.m. Monday through Thursday; 11 a.m.-9 p.m. Fridays and Saturdays. 2613 N. Thunderbird Circle, Mesa. 480-832-1188, anziolanding.webforcepro.com.