Cura’s BeWell program gently nudges residents toward healthy eating

Cooks and dietitians arrange and prep the components forward of time for the recipe demos. / Photograph courtesy of Cura Hospitality.

Cura’s BeWell Kitchens are increasing to extra senior residing communities, because of cooks who make wholesome consuming enjoyable, instructional and attractive for residents.

The culinary group at Presbyterian Senior Dwelling at Westminster Woods in Huntindon, Pa. created the primary educating kitchen, primarily based on a mannequin developed by the Culinary Institute of America and the Harvard T.H. Chan College of Public Well being. Cura cooks and dietitians developed the idea into the corporate’s BeWell Kitchens, which at the moment are additionally in place at Presbyterian Manors of Mid America at Wichita and Parsons Presbyterian Manors, each positioned in Kansas, in addition to operations in Texas, Louisiana and Florida.

By way of chef demos and hands-on interactive experiences, residents learn to put together a BeWell recipe with out it seeming like college. Individuals then take house laminated recipes to allow them to put together the dishes in their very own kitchens. The culinary demonstrations additionally incorporate a small dose of vitamin schooling—however the employees is cautious to not overdo it.  

Cura Company Government Chef Lance Franklin is a residing function mannequin at how wholesome makeovers of favourite recipes could make an enormous distinction—and he spreads the message.

13 years in the past, Franklin drastically modified his consuming habits and mindset to get again to a wholesome weight.

“I’m a pescatarian and attempt to eat as clear as I can,” he says. “I train my cooks and cooks the best way to scale back meat on the plate and make substitutions. As a chef, you’ll be able to enhance your consuming habits by experimenting. You by no means run out of choices.”

One in all his favorites is a more healthy model of lasagna that substitutes mushrooms for meat. That’s one of many recipes demonstrated within the BeWell Kitchens, together with turkey burgers rather than beef burgers. Franklin and Cura’s company director of culinary operations Chris Greve have additionally developed anti-inflammatory and brain-boosting spice blends to season dishes. These components assist join contributors to the idea of practical meals that transcend vitamin to assist well being and stop illness.

Together with the cooks and cooks, registered dietitians additionally participate within the demos to speak the vitamin message. “I work with the neighborhood’s life enrichment director to coordinate a time for the occasion between lunch and dinner and provides residents sufficient time to rsvp,” stated Torehn Windt, regional dietitian and menu supervisor for the 2 Kansas operations.

Photograph courtesy of Cura Hospitality

At a latest demo, Windt and David Wills, director of culinary for Presbyterian Manors of Mid America, ready a summer season rooster salad. The ingredient set-up included zucchini, summer season squash, peppers, pine nuts, tomatoes, cucumbers, beans, cooked rooster and peach French dressing dressing.

“The recipe gave residents the chance to toss their very own salad with us,” stated Windt. “For these residents who didn’t take part, we had tasters so they might pattern and observe.”

Resident Donna Berner was completely engaged. “I realized many new issues and am desperate to grill zucchini and put together that scrumptious peach French dressing dressing,” she stated. “I instantly added frozen peaches to my buying record.”