[Objectives] University teachers and practicum instructors at practicum facilities collaborated to develop a comprehensive care-work practicum program for learning team management and care practice in the community, and evaluated the results of the practicum. [Methods] This study was based on the action-research method, along with the participation of practicum instructors. [Results] We first prepared an outline of the comprehensive program, drafted and refined a model of the program, described the objectives, achievement goals, and assumed practicum contents. The planned and achieved results of this model were then analyzed, based on the opinions of the practicum instructors and group discussions among the teachers and practicum instructors. [Conclusion] Although we were able to present a model of what can be experienced in practical training, the following issues warrant addressing: (1) simplification of the program as a whole; (2) a review of the implementation methods; (3) the need for advanced preparation and collaboration with training facilities; (4) a review of the educational methods for the integration of experiences; (5) preparation for readiness and independence of students; and (6) implementation systems at the training facilities.

[Objective] To investigate caregivers’ perceptions of meal assistance programs at specialized nursing homes (hereafter referred to as “special nursing homes”), and verify the differences in the perceptions according to the caregiver’s occupations. [Methods] In this study, 242 care workers, 77 nursing workers, and 12 rehabilitation workers (physical/occupational therapists, speech-language pathologists) at 400 special nursing homes were randomly sampled. Specifically, we conducted a questionnaire-based survey via E-mail (response rate 5.5%) after which Pearson’s chi-squared test and the Mann–Whitney U test were used for statistical analysis. [Results and Conclusions] All of the participants obtained similar scores, with lower perceptions on the elderly enjoyed their meals and high perceptions on safely provided meals. As for the caregiver’s occupations, it did not affect their perceptions. Moreover, meal assistance factors for which safety awareness was significant, included adjusting sitting positions, identifying the visual perceptions of food, conveying menu contents, considering whether the food’s aroma can be recognized, and consulting with a doctor or a nutritionist regarding feeding and seasoning. The findings suggest that emphasizing on these factors, while considering food safety awareness, may better protect elderly patients requiring nursing care.