MID DAY MEAL SCHEME

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• MID DAY MEAL SCHEME
• CHANDIGARH ADMINISTRATION

National Programme of Nutritional Support to
Primary Education(NP-NSPE)
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SOME FACTS AND FIGURES
COMMENCEMENT OF SCHEME 15th
August 1995. The scheme began with providing
free food grains, baked porridge, fruit
bread, mathies and now cooked meals.
COMMENCEMENT OF Cooked Meals Jan. 2006
on Trial Basis in four Govt.schools.
Thereafter all
the Schools covered in phased
manner from 1.4. 2008
all the
students upto Class -VIIIth have been covered.
BENEFICIARIES Cooked meals to
Students of Class 1 to 8
of 104 Govt. Schools , 7
Govt. Aided
Schools and 176 AIE Centers.
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DEMOGRAPHIC PROFILE Figures pertaining to Census
2001

• ALL INDIA U.T. Chandigarh
  11th Plan Goal
• LITERACY (male) 75.26 86.14
  97.52
• (Female) 53.67 76.47
  95.93
• IMR (PER THOUSAND) 58 19
  5
• MMR (PER LAC) 301 57
  25
• DROP OUT RATE 42.69 12.90
  0.9
• GENDER GAP 21.60 9.70
  1.06
• IN LITERACY

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NUTRITION STATUS Figures pertaining to Census
2001

• ALL INDIA UT CHD
• ANEMIA AMONG 51.8 35
• WOMEN (15-49Yr.)
• MALNUTRITION OF 47 34
• CHILDREN(0-3Yr.)

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SCHOOL DATA

• No. of schools
• Govt. 104
• AIE Centres 176
• Govt. Aided 7
• Enrolment Class I to VIII
• Govt. 98642
• AIE Centres 6500
• Govt. Aided 1519
• Drop Out Rate
• 12.09 (2005-06)
• 8.00 (2006-07)
• 4.00 (2007-08) Target
• 6.00 (2007-08) Achieved
• 0.90(2008-09) Target

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Beneficiaries/ Expenditure
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State/GOI Contributions
(Figs. In Thousands)
The GOI Contribution for 2005-06 was received
after release of authorities by AG. UT on 23
11 -2006. Hence the utilization out of this
contribution has been made partly during 2006-07
and rest of it is being utilized during 2007
The GOI Contribution for 2006-07 was received
after release of authorities by AG. UT in Feb.
2007.Its utilization is being made during
2007-08. Transport claim of Rs.4.32 lakh
pertaining to year 2007-08 received after
31.3.2008, hence could not be utilised and
requires revalidation.
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Flow of Food Grains
Food Grains
FCI Godowns at Chandigarh, Kurali, Kharar,
Morinda
Wheat Rice
DEOs Store,Sec-22,Chd.
DEOs Store,Sec-30,Chd.
Flour (Atta)
Food Craft Inst.Sec-42 catering to 16000 meals
Hotel Shivalikview
Sec-17 catering to 16000 meals
Inst. Hotel Mgt.Sec-42 catering to 30000 meals
per day
Rice Based Meals
Chapati Based Meals
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STORAGE OF FOOD GRAINS

• WHEAT - is stored at store maintained by
  Department and then sent Flour Mill for grinding
  purposes. Atta is distributed to Cooking
  institute as per their requirements.
• RICE - is stored at store maintained
  by Department and is distributed to Cooking
  institute as per their requirements.
• Foodgrains are liftred as per the
  requirement of minimum lifting of 10 of
  allocation at one time.

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TRANSPORTATION ARRANGEMENTS

• FOOD GRAINS ARE TRANSPORTED BY TRUCKS FROM FCI
  GODOWN TO DEPARTMENTS STORE.
• COOKED MEALS ARE TRANSPORTED TO SCHOOLS BY TRUCKS
  AND BY AUTOs.
• TRANSPORTATION COST IS BORNE BY THE DEPARTMENT.

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COOKING MATERIAL

• EXPENSES FOR ALL THE COOKING ACTIVITIES ARE PAID
  AT THE END OF EACH MONTH TO THE COOKING
  INSTITUTES.
• COOKING MATERIAL LIKE PULSES, CEREALS, VEGETABLES
  AND OTHER INGREDIENTS ARE PROCURED BY COOKING
  INSTITUTES AS PER REQUIREMENTS OF MENU FOR SIX
  DAY PERIOD

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COOKING INSTITUTES AT A GLANCE
INSTITUTE OF HOTEL MANAGEMENT, FOOD CRAFT
INSTITUTE HOTEL SHIVALIK VIEW
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VIEW OF KITCHENS OF COOKING INSTITUTES
INSTITUTE OF HOTEL MANAGEMENT, FOOD CRAFT
INSTITUTE HOTEL SHIVALIK VIEW
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CLEANING OF GRAINS
WOMEN ARE EMPLOYED FOR CLEANING OF GRAINS
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HYGENIC PRODUCTION OF MEALS
PRODUCTION OF COOKED MEAL IN PROGRESS
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DISTRIBUTION OF MEALS
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Nutritional/Calorie/Protein values of the cooked
meals
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TASTING OF MEALS BY PRINCINPAL AND MOTHERS
MEALS ARE CHECKED AND TASTED BY PRINCIPAL AND
MOTHERS BEFORE SERVING TO CHILDREN.
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WHOLESOME MID-DAY MEAL
CHAPATTIES RICE, DAL SEASONAL
VEGETABLE PULSES/CEREALS
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SOME FACTS AND FIGURES
COOKED MID-DAY MEAL
INGREDIENTS RAW
WEIGHT
(gms/Childs) DAL

40 SEASONAL VEGETABLE 50
ATTA Class-I to V
100 (CHAPATTI 3 Nos.)
Class-I to VIII 150
RICE Class-I to V 100
Class-I to VIII 150
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RICE BASED MENU
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CYCLIC MENU OF CHAPATI BASED MEALS
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COST OF WHEAT/CHAPATI BASED MEALS

• S.No. Nature of Meals
  2007-08 2008-09
• Chapati based meals
  8.00 5.12
• Rice based meals
  4.50 4.68
• Now NGOs/NPOs/ISCKON is participating
  thereby the cost of meal will be reduced
  further.
• Chapati/rice based meals
  2.50
• Thereby the average cost of meals will be
  reduced from earlier Rs.6.25 to Rs.5.00 for
  primary and Rs.7.00 for Upper Primary.
  

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BEST PRACTICES

• Retired/Senior citizens have been involved in
  monitoring supervisors, delivery and feedback and
  supervising the MDM programme.
• Stainless Steel buckets, laddles and containers
  have been provided in schools.
• Ayas, helpers have been engaged in schools for
  washing the utensils, serving the meals.
• NSS volunteers from senior classes are also
  participating MDM activities like guiding the
  junior students to pray and wash the hands of
  students before taking and serving meals.
• Daily monitoring of hygiene and quality of meals
  is being done by heads of schools in addition to
  retired/senior citizens.

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EVALUATION AND IMPLEMENTATION

• AN ISOLATED CASE OF PRESENCE OF WORM IN MEALS WAS
  REPORTED BUT WORMS WERE DETECTED BEFORE THE MEALS
  CAN BE SERVED. THEREAFTER THE MDM MECHANISM HAS
  BEEN GEARED-UP TO BE MORE VIGILANT.
• EVALUATION OF MDM SCHEME IN U.T.CHANDIGARH IS
  BEING UNDERTAKEN BY POPULATION RESEARCH CENTRE,
  CRRID, CHANDIGARH.

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CONSTRAINTS

• 1. Central assistance is received in the fag
  end of financial year and thus sometimes looses
  the validity and requires to be revalidated as
  transport assistance for 2007-08 was issued by
  GOI on 31.3.2008 and received in this office on
  4.4.2008, hence it requires revalidation.
• State is always commited to contribute its share,
  but Planning Commission does not release the
  requisite funds under State Plan Scheme and
  thereby the release of funds to cooking
  institutes gets delayed.
• Now NGOs/NPOs are being involved in the cooking
  activities and if the payment will not be
  released timely to them they may shirek to
  participate and can also stop providing meals.

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FUTURE PLANNING

• Involving NGOs, NPOs and other renowned
  organisations like ISCKON in cooking acitivites.
• 2. Construction of cooking sheds in 11 schools.
• 3. Providing lunch boxes to all the students upto
  Class-VIII so that they are served meals in these
  lunch boxes.
• 4. Providing utensils/kitchen devices like
  Stainless steel containers, laddles, buckets to
  104 schools.
• 5. Involving more retired persons/senior citizens
  in supervision and monitoring of MDM.
• 6. Efforts are being made to reduce cooking cost.

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THANK YOU