Nursing home meals as social practices: Room for improvement

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-28 DOI:10.1016/j.ijgfs.2025.101173

Lise Justesen , Svend Skafte Overgaard , Ute Walter , Niels Heine Kristensen , Anne Marie Beck

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引用次数: 0

Abstract

Meal situations in nursing homes are crucial for residents' identity and quality of life but are often impacted by physical and mental impairments. This ethnographic study conducted in a Danish nursing home aims to explore meal practices as a social practice through eleven interviews with residents and four interviews with healthcare professionals, 100 h of observations, visual methods and thematic analysis. Five meal practices were identified: Convivial-Meal-Practice, Healthy-Meal-Practice, Meal-Practice-as-Before, Hotel-Meal-Practice and Hospitable-Meal-Practice. These practices diverged and were contradictory despite a common goal. The nursing home attempted to replicate a home-like feeling through an individualized approach intertwined with health and conviviality-focused hotel practices, hindering residents from becoming part of a meal community. Hospitality actions and less structured meals allowed residents to engage socially. Recognizing and addressing individual and communal needs can enhance commensality and contribute to a greater focus on the potential of meal situations including meals as an arena for rehabilitation.

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养老院膳食作为社会实践：改进的空间

养老院的膳食情况对居民的身份和生活质量至关重要，但往往受到身体和精神障碍的影响。这项民族志研究在丹麦养老院进行，旨在通过对11位居民和4位医疗保健专业人员的访谈，100小时的观察，视觉方法和专题分析，探索膳食实践作为一种社会实践。确定了五种饮食实践：欢乐饮食实践，健康饮食实践，一如既往的饮食实践，酒店饮食实践和酒店饮食实践。尽管有一个共同的目标，但这些做法是分歧和矛盾的。养老院试图通过个性化的方法与以健康和娱乐为中心的酒店实践相结合，复制家般的感觉，阻碍居民成为餐饮社区的一部分。好客的行动和不太结构化的膳食允许居民参与社交活动。认识到并解决个人和社区的需求可以增强共通性，并有助于更加关注膳食情况的潜力，包括膳食作为康复场所的潜力。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.