Cura’s BeWell program gently nudges residents toward healthy eating

Chefs and nutritionists prepare and prepare ingredients in advance for recipe demonstrations. / Photo courtesy of Cura Hospitality.

Cura’s BeWell Kitchens is expanding into older living communities thanks to chefs who make healthy eating fun, educational, and delicious for residents.

The culinary team at Presbyterian Senior Living in Westminster Woods, Huntingdon, Pennsylvania, created the first educational kitchen based on a model developed by the Culinary Institute of America and the Harvard TH Chan School of Public Health. Cura’s chef and nutritionist has developed this concept into her BeWell Kitchens for the company. It currently has operations in Wichita’s Mid-America-Presbyterian Manor and Parsons-Presbyterian Manor in Kansas, as well as in Texas, Louisiana and Florida.

Through chef demos and hands-on interactive experiences, residents learn how to prepare BeWell recipes without feeling like school. Participants take home laminated recipes to prepare in their own kitchens. Cooking demonstrations also incorporate a small amount of nutrition education, but the staff is careful not to overdo it.

Cura’s Corporate Executive Chef Lance Franklin is a living example and spreading the message that healthy twists on your favorite recipes can make all the difference.

Thirteen years ago, Franklin made major changes to his diet and mindset to get back to a healthy weight.

“I’m a pescatarian and try to eat as clean as possible,” he says. “I teach chefs and cooks how to put less meat on their plates and substitute it. As a chef, you can experiment and improve your diet. You’re never out of options.”

One of his favorites is a healthy version of lasagna that uses mushrooms instead of meat. Here’s one of his recipes demonstrated at BeWell Kitchens, where a turkey burger is used instead of a beef his burger. Chris Grave, corporate his director of Franklin and Cura’s culinary business, has also developed his blend of anti-inflammatory and brain-enhancing spices to flavor dishes. These ingredients help connect participants to the concept of functional foods that go beyond nutrition to support health and prevent disease.

In addition to chefs and cooks, registered dietitians will also participate in the demonstrations to share their nutritional messages. Torehn Windt, regional nutritionist and his menu manager at his two Kansas facilities, said:

Photo credit: Cura Hospitality

In a recent demo, Windt and David Wills, Culinary Director of Presbyterian Manors in Central America prepared a summer chicken salad. The set of ingredients included zucchini, summer squash, green peppers, pine nuts, tomatoes, cucumbers, beans, cooked chicken, and peach vinaigrette dressing.

“The recipe gave residents the opportunity to throw their own salads with us,” says Windt. “For residents who did not participate, we have provided tasters so that they can taste and observe.”

Resident Donna Verner was fully engaged. “I’m learning a lot of new things and want to grill zucchini and prepare a delicious peach vinaigrette her dressing,” she said. “I immediately added frozen peaches to my shopping list.”