This study investigates the significance of meals within Day Care Centers (DCCs) for older adults, moving beyond a nutritional focus to encompass the physical, sociocultural, and existential dimensions of eating. The researchers highlight the importance of meals as a key reason for older adults attending DCCs, fostering socialization and engagement. Existing research primarily emphasizes the nutritional aspects of meals for elderly care, driven by concerns about malnutrition. However, the study argues that addressing malnutrition requires a more holistic approach that includes social and existential factors. The study focuses on DCCs in Sápmi, Norway, recognizing the unique cultural context and the importance of traditional Sámi food in maintaining well-being and cultural identity. This is particularly important given that older adults in Sápmi often live at home, even with frailty, frequently attending DCCs for various levels of support. The study uses a phenomenological approach, inspired by lifeworld-oriented care, which views the body as the primary means of experiencing the world. This methodology emphasizes the importance of bodily communication, such as facial expressions and body language, as indicators of experience and meaning.

Previous research has largely centered on the nutritional aspects of meals for elderly care, focusing on macronutrients and calorie intake to address the significant problem of malnutrition among frail older adults. While effective in reducing health complications and healthcare costs, this approach is deemed insufficient due to its reductionist nature. The social aspects of food intake have gained increasing attention recently, with studies demonstrating the link between shared meals and increased appetite or the impact of staff conversations on the social ambiance during mealtimes. However, the existing literature lacks a comprehensive exploration of the existential dimension of eating within elderly care. Other studies have already explored the importance of considering individual and cultural food preferences in various settings including DCCs, highlighting the need for diversity-sensitive meal planning. This study builds upon this existing work by incorporating phenomenological and existential perspectives, particularly concerning the experiences of Sámi individuals and their relationship with traditional foods.

This qualitative study employed ethnographic fieldwork over seven weeks in two DCCs in Sápmi, Norway, from autumn 2021 to spring 2022. Ethnographic fieldwork is well-suited to observing interactions within a specific context, allowing for a detailed understanding of the mealtime experiences. Data collection involved participant observation during mealtimes (breakfast, coffee/cake breaks, dinner), assisting with meal service, and engaging in conversations with participants about food preferences and experiences. A total of 48 breakfasts and dinners, and 28 coffee and cake breaks were observed. Conversations about food were held with 19 participants. The phenomenological approach, grounded in lifeworld-oriented care, focuses on both verbal and non-verbal cues, emphasizing the body's role in communication and meaning-making. Data analysis utilized a collective qualitative analysis method. Initially, field notes were coded, and preliminary findings were discussed during the fieldwork. Subsequently, a three-day workshop involved both authors in a collaborative, reflexive thematic analysis. The analysis revealed that even seemingly similar meal situations yielded diverse experiences, varying both between DCCs and within the same DCC from meal to meal. Themes emerged from the analysis, capturing patterns in participants’ experiences relating to meals as a caring practice. Ethical considerations included approval from the Norwegian Center for Research Data and Sámi collective consent from the Ethical Committee for Sámi Health Research. The study adheres to social sciences research ethics guidelines, ensuring data anonymity and secure storage.

The study's key findings revealed a strong correlation between food type and the quality of mealtime experiences. The serving of familiar, whole foods, particularly traditional Sámi dishes like local fish, reindeer meat, or lamb, led to positive responses. Participants exhibited increased vitality, engaged in joyful conversations, and shared memories connected to the food. The aroma and taste of the familiar food often triggered vivid childhood memories, creating a sense of continuity and well-being. In contrast, serving reheated processed food, which lacked aroma and taste, resulted in negative experiences. Participants displayed signs of ambivalence, disappointment, and disengagement. Their expressions and body language showed lack of enjoyment, leading to significant food waste. Conversations revealed that participants did not express direct complaints, often making double-edged comments or expressing their preference for traditional foods in private conversations. The study also identified the crucial role of staff in shaping the mealtime ambiance. The use of humor, engaging conversations about participants' past, respecting individual preferences, and creating a pleasant physical environment were all associated with positive mealtime experiences. The study contrasted DCCs that provided real food choices at breakfast with those that did not, emphasizing the importance of honoring individual preferences and routines. The amount of time allowed for meals also significantly influenced the experience. DCCs that allowed more time for meals tended to have more positive experiences. The study also found that setting the table properly and serving food with dignity impacted the positive experience of the meal.

The findings demonstrate that providing caring meals in DCCs is a multi-faceted process that goes beyond simply meeting nutritional requirements. The type of food served, the social ambiance, and the overall environment all significantly impact the mealtime experience and contribute to the well-being of older adults. The study's emphasis on familiar, culturally relevant food aligns with previous research demonstrating the link between food, memory, and identity. The strong emotional response to traditional Sámi foods reinforces the importance of cultural sensitivity in elderly care. The study's findings emphasize the need for a more holistic approach to meal provision in DCCs, one that prioritizes the individual's experience and preferences. The crucial role of staff in fostering a caring and engaging mealtime environment is also highlighted. The contrast between positive responses to traditional food and negative responses to processed meals underscores the significance of food quality and presentation in improving the quality of life for older adults. This study contributes to the growing body of literature advocating for a more person-centered approach to elderly care.

This study underscores the need for a paradigm shift in how meals are approached in DCCs. Food should be considered a vital component of care, nurturing the physical, sociocultural, and existential aspects of the individual. The findings advocate for a move beyond a solely nutritional focus towards a more holistic approach that prioritizes familiar, culturally sensitive foods, mindful staff interaction, and a welcoming atmosphere. Future research should focus on developing and evaluating intervention programs that promote caring mealtimes, taking into account the diverse cultural backgrounds of older adults. This involves collaboration among stakeholders, including DCC staff, older adults, and policymakers, to implement culturally sensitive and meaningful mealtime practices.

As with all ethnographic studies, the researcher's role in data production is central. While the study aimed to consciously utilize the researcher's presence to establish trust and gather rich data, this inherent subjectivity needs acknowledgement. The limited timeframe of seven weeks might not fully capture the complexities of mealtime experiences over a longer period. The study focused on two DCCs in Sápmi, limiting the generalizability of the findings to other regions or settings. Future studies should explore these aspects to enhance the external validity of this research.