PORTLAND (AP) – The Maine Bureau of Health joined the Maine Restaurant Association on Friday in announcing a healthy eating program aimed at assuring that people’s dietary needs will be met while dining out.

Dick Grotton of the restaurant association said he expects about 25 establishments to sign on for the initial rollout of “Diner’s Choice.” He believes it’ll quickly grow to 100 or so in a few weeks.

The program assures patrons that they won’t get a blank stare when making special dietary requests at participating restaurants.

It focuses on demonstrating a willingness to accommodate special dietary needs, including requests for smaller portions, as opposed to providing nutrition information about meals as some fast-food chains have done.

Grotton said the primary concern is growing portion sizes. Restaurants may offer a smaller “lunch” or “children’s” portions. Patrons also could ask for a half-sized portion, with the remainder to go into a “doggie bag.”

“We think a better option is portion control – moderation in how much we eat – and physical activity,” Grotton told reporters at DiMillo’s Restaurant, where he was joined by Dr. Dora Ann Mills, director of the Maine Bureau of Health.

Nutritionists from the Maine Bureau of Health assisted in designing the program, which was being funded initially through a $30,000 grant from the National Restaurant Association.

Mills noted that the number of obese Maine adults has increased by 50 percent over the past 10 years. Overall, 56.3 percent of Maine adults are either overweight or obese.

Mills said the program is important because it assures people eating on the run that they can have a healthy meal and smaller portions.

It’s also the first time a statewide restaurant group has become a partner with a state in trying to offer healthy dining alternatives. “We’re excited to be breaking some ground here,” she said.

Participating restaurants will have a special “Diner’s Club” sticker or sign posted on the door.

Those restaurants have a commitment to train staff on dining options, knowing the menu and how items are prepared, and promoting dining options through signs, brochures or table placemats.

Healthy menu choices could include salsa or chives as baked potato toppings, dishes that are baked, broiled, steamed or poached, condiments offered “on the side,” and low-fat desserts.

Grotton said the changes are being driven by consumer demand. “Down the road,” Grotton said, “we don’t know where this will go because this is driven by the consumer.”

AP-ES-11-14-03 1201EST