Food in the community daycare center: is it all about nutrition?

BACKGROUND: As the world's population continue to age, it's crucial to prioritize interventions that enhance quality of life, well-being, and health of older people. Sustainable environments that fulfill basic needs such as food and nutrition can aid in meeting the social needs of seniors, including belonging, autonomy, independence, and safety. The study aims to understand the experiences and meanings of eating and dining among seniors in community daycare centers, and how they support their social needs, with to goal of identifying effective strategies for promoting their health and well-being. METHODS: This qualitative study involved conducting seven focus groups of seniors (n = 23); interviews with settings managers (n = 7); and observations carried out between May to November 2022. Through content analysis, we identified key categories and themes that emerged from the data. RESULTS: The analysis revealed three main themes related to the experiences and perceptions of food and nutrition among seniors at the daycare center: (1) personal needs: seniors expressed a need for autonomy in selecting food, building menus, and choosing sitting arrangements. They also emphasized the importance of having access to hot and balanced meals (food security) that reflected their cultural and personal preferences. (2) Social needs: the need for companionship during mealtimes (comparing to eating alone at home), being cared for, and participation in social events such as dining out or attending picnics and parties. (3) Health-related needs: customized and healthy diets, education on healthy eating habits, and the use of reusable dishes and food waste reduction strategies to support environmental sustainability. CONCLUSIONS: Meeting the personal, social, and health-related needs of seniors through better food planning and service can improve their well-being and quality of life, and contribute to public health. KEY MESSAGES: • Eating and dining in seniors’ settings is not only about nutrition but also about preserving health and well-being. • Interventions should focus on the opportunities that dining provides.