Children Don't Like Eating What They're Supposed to Eat… A Study of Public Catering for Children in Hungary from a Historical Perspective

Abstract Childhood nutrition is an important element of lifestyle research, since the regularity and nutritional content of our meals as children, and the way in which they are eaten, determine our physical and mental health throughout our lives. Prior to 2018, there was no basic interdisciplinary research on this topic in Hungary, thus to fill the gap, an interdisciplinary research group was established in 2018 at the Institute of Ethnography, which carried out nationwide research. The present study is based on fieldwork undertaken by the author in two schools — the János Lenkey Primary School in Eger (formerly Primary School No. 1) and the Tamás Bolyki Primary School in Ózd — as well as a large amount of information gleaned from questionnaires and interviews. My research was also extended in terms of a historical and geographical perspective: I studied archival sources and expanded the field of my investigations by including Salgótarján, a research location familiar from my earlier research, which provided a vantage point alongside Ózd and Eger, as a third city typical of Northern Hungary. Public catering for children has undergone significant changes in the last six to seven years, although prior to this it had appeared relatively uniform, in line with the ingredients available at the time. The obligation to provide public catering and the general obligation to work, which began in the Rákosi era and culminated in the Kádár era, significantly changed family eating habits. Traditional elements typical of a particular locality disappeared as the globalization efforts of socialism were accomplished. The ever-decreasing amount of time devoted to preparing, cooking, and consuming food moved society in the direction of canteens, fast-food restaurants, and later, after the regime change, global fast-food chains. Education on proper nutrition is not currently part of academic teacher training, thus for want of a better alternative, teachers organize children's school meals based on their own experience and socialization or following the school's regulations (where they exist), without having a unified concept. The number of meals eaten at home has been reduced to light breakfasts, lunches, and dinners, with families mostly sitting down together at the table for dinner, when they often consume ready meals. Lack of contact with foodstuffs and with the person preparing the food has a negative impact on children's psychological development. Relying on extensive basic research and participant observation, and through the joint efforts of specialists from several fields of the social sciences, a significant improvement could be achieved in both public catering and education on healthy nutrition.