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The primary aim of this collaboration between Hedmark University College and six nursing homes for nursing students’ practical studies was to strengthen the quality of nursing care within the area of food, meals and nutrition. Sub-goals were 1) strengthening nursing professionals and nursing students’ competence for critically analyzing their own practice 2) give experience in searching for research-based knowledge, assessment and possibly implement changes in practice. An action- research inspired approach with both process- and summative evaluation was used. Areas for improvement were identified, by the nursing professionals themselves, related to two main themes: 1) A peaceful, pleasant atmosphere during mealtimes, and 2) Assessment and monitoring the individual patient’s nutritional status. Working within a nursing network, and following the knowledge-based working process measures were taken, mostly due to increased consciousness of the personnel’s own responsibility to create a peaceful, pleasant atmosphere during mealtimes, the importance of facilitation of eating situations, offering in-between meals, energy-enriched diet, and individual assessment and monitoring of the patients’ nutritional status. The project resulted in valuable changes in the area of food, meals and nutrition in nursing homes. The nursing professionals developed their skills for critically analyzing their own practice, and gradually became more oriented toward research-based knowledge.

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