Identification and comparison of food management in public sector nursing homes in Norway

Abstract

The Norwegian government has in recent years increased their focus on challenges regarding elderly care in municipalities nationwide, this is due to the increase and the expected further increase in the population aged 60 or above. The food served at facilities for elderly care across the nation has been a heated topic of discussion, not only by relatives of residents at these facilities, but also in the media, for years. In order to create a foundation for further research, this thesis will focus on three institutions who all are supplied with food who is made using the production method cook-cool. This production method has been widely debated, yet little research on how management, leaders and routines affect this dinner preparation method has been carried out. Eight different leaders from three different institutions for elderly care in a Norwegian municipality was interviewed focusing on the food production method, management, routines, and leadership. A survey was also distributed to the employees at these institutions, where they responded to different statements and scenarios. There was a high level of agreement between the employees who are dissatisfied with the production method. Yet, the leaders did not show any very negative or positive attitudes towards cook-cool. The distance between the leaders and the employees were evident, and could also be seen in the lack of control procedures in the different institutions.