ATLANTA - Chain restaurants are slowly changing from offering huge portion and super-sized value meals to lower calorie options, Forbes reports. Part of the switch is fueled by a recent report that low-calorie menu items grew 2.5%, while higher-calorie options dropped 4.2%.

This week, a study from the U.S. Centers for Disease Control and Prevention (CDC) revealed that U.S. adults downed 11.3% fewer calories in QSR food in 2010 than four years previously. The data shows that healthful fare is in, while big meals are waning.

Cutting calories on menu items is good for business, and restaurants that add more low-calorie options will find it positively impacts their bottom line. Even food manufacturers have noticed the same trend: items promoted as reduced calorie, made with whole grains or smaller portions brought in more than 70% of their U.S. dollars sales increase from 2006 to 2011.

Restaurants need to embrace reduced calorie options, not by getting rid of the high-calorie dishes entirely, but by focusing more on low-calorie items. Try repackaging high-calorie dishes in smaller portion sizes.

Promote low-calorie beverages or add more of these options to your drink menu. Highlight reduced calorie dishes more prominently. Switch to healthier cooking oils, such as omega-9 sunflower blends.