This study explores how to foster nourishing, meaningful, and diversity-sensitive meals in Day Care Centers (DCCs) for older adults, focusing on the experiences of Sámi individuals in Norway. Using a phenomenological approach and ethnographic fieldwork in two DCCs, the study examines physical, sociocultural, and existential aspects of meal situations. The findings highlight the importance of familiar, culturally relevant food in stimulating positive emotions, memories, and social interaction. Conversely, processed and reheated meals were associated with negative experiences. The study emphasizes the crucial role of staff in creating a caring mealtime environment through conversation, respecting individual preferences, and creating a pleasant atmosphere. The authors conclude that food should be viewed as a holistic component of care, nourishing the whole person.

Terhi Holster, Mai Camilla Munkejord