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Mid Day Meal Programme
Annual Work Plan and Budget 2010-11
1. Introduction:
1.1Brief history.
1.2Process of Plan Formulation.
- Description and assessment of the programme implemented in the current year (2009-10) and proposal for next year (2010-11) with reference to:
- Regularity and wholesomeness of mid day meals served to children;reasons for programme interruptions, if any and planning to minimise them.
- Foodgrains management, including adequacy of allocation, timeliness oflifting, transportation and distribution, and suitability of storage at differentlevels. Challenges faced and plan to overcome them.
- System for release of funds provided under cooking costs (Central andState).Please indicate the dates when the fund was released to Directorate / State Authority, District / Block / Gram Panchayat and finally to the Cooking Agency / School.
- System for procuring cooking ingredients (pulses, vegetables including leafy ones, salt, condiments, oil and fuel etc.),Commodities, which are centrally purchased and supplied to schools orlocally purchased at school level.
- System for cooking, serving and supervising mid day meals in the school and measures to prevent any untoward happening.
- Procedure for getting Kitchen shed constructed.
- Procedure of procurement of kitchen devices from (i) funds released under theMid Day Meal Programme (ii) other sources.
- Capacity building and training conducted for different categories of personsinvolved in the Mid Day Meal Programme.
- Management Information System at School, Village/ Gram Panchayat,Block, District and State level.
- Systems to ensure transparency and openness in all aspects of programme implementation, including inter alia, foodgrains management,ingredients procurement, cooking and serving, appointment of cooking staff, construction of kitchen sheds, and procurement of cooking devices.
2.11Measures taken to rectify:
a) Inter-district low and uneven utilization of food grains and cooking cost.
b) Intra-district mismatch in utilization of food grains and cooking cost.
c) Delay in delivering cooking cost at school level.
2.12Details of Evaluation studies conducted and summary of its findings.
2.13Brief write up on best practices followed in the State.
2.14Instances of unhygienic food served, children falling ill, sub-standardsupplies, diversion/misuse of resources, social discrimination and safetymeasures adopted to avoid recurrence of such incidents.
2.15Extent of involvement of NGOs and Civic Body Organizations(CBOs)/PRIs in the implementation and monitoring of the Scheme.
2.16Status of School Health Programme with special focus on provision ofmicro-nutrients, Vitamin-A, de-worming medicine, Iron and Folic acid, Zincand recording of height, weight etc.
2.17Steps taken to strengthen the monitoring mechanism in the Block,District and State level and status of constitution of SMCs at these levels. Status of formation on Standing Committee at village / school / cooking agency level.
2.18Arrangement for official inspections to MDM centres and percentageof schools inspected and summary of findings and remedial measures.
2.19Feedback/comments in respect of report of Monitoring Institutionsdesignated for your State/UT to monitor implementation of MDM and actiontaken thereon.
2.20Overall assessment of the manner in which implementation of theprogramme is contributing to the programme objectives and an analysis ofstrengths and weaknesses of the programme implementation.
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Mid Day Meal Programme
Annual Work Plan and Budget 2010-11
(Please do not change serial numbers below)
1. Introduction:
1.3Brief history.
The National Programme of Nutritional Support to Primary Education (NP-NSPE) popularly known as the Mid-day-Meals (MDM) scheme aims to cover all students in classes (I-VIII) in Government, Government aided and local body schools. The objective of the programme is to give a boost to universalisation of Primary Education by increasing enrolment, attendance and retention and simultaneously impacting on nutritional status of children in elementary classes.
1.4Process of Plan Formulation.
In all 113 institutes, 193 AIE centres and 5 Madarsaas have been covered under the Mid Day Meal Scheme. The detail of children who have opted for MDM is as under :-
Total Enrolment (as on 30.09.2009) / No. of children opted for MDM(Govt+LB+GA) / EGS Centres / AIE Centres / Madarsa/
Maktab / Total / (Govt+LB+GA) / EGS Centres / AIE Centres / Madarsa
/Maktab / Total
1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10
PRIMARY
60746 / NA / 4325 / 300 / 65371 / 51634 / NA / 4325 / 300 / 56259
UPPER
PRIMARY
35519 / NA / 2482 / 250 / 38251 / 26639 / NA / 1799 / 250 / 28688
Total number of children who opted for MDM works out to 84947. During the period from 1.4.2009 to 31.12.2009 approximately 10742469 (6691626 Primary stage + 4050843 Upper Primary stage) cooked meals have been received from 4 cooking institutes. The working days of the said period works out to 161. Therefore, the average per day number of meals comesto 66723 which has been served to approximately 69083 children.
So taking into consideration the average number of children servedmeal per day i.e.69083 annual plan 2010-11 has been formulated. The brief details of food grains and budget for food grains, cooking cost, transportation cost and MME proposed in the work plan and budget 2010-11 are as under :-
Food grains required (Quantity in MTs)
Primary / Upper Primary / TotalRice / Wheat / Rice / Wheat / Rice / Wheat
596.40 / 397.07 / 578.90 / 385.92 / 1175.3 / 782.99
Budget Proposed (Rupees in lacs)
1.Cost of food grainsRs.98.75 + VAT
2.Cooking costRs.395.06
3.Honorarium to cook-cum-HelperRs. 5.35
4.Transportation AssistanceRs. 14.68
5.MMERs. 9.92
TotalRs.523.76
- Description and assessment of the programme implemented in the current year (2009-10) and proposal for next year (2010-11) with reference to:
- Regularity and wholesomeness of mid day meals served to children; reasons for programme interruptions, if any and planning to minimise them.
The MDM scheme in UT Chandigarh began with dry meals in the form of fruit bread, baked porridge, raw wheat and rice thereafter Sweet and Salted Mathis and in January, 2006 a step was taken to provide cooked meals on trial bases in four schools under the guidance of H.E. the Administrator, UT, Chandigarh and slowly the cooked meals began to be provided to all the Govt. Schools and AIE Centres/Madrassas. Now, cooked and whole some meal is being provided successfully and smooth manner as per scheduled programme in all the Govt. Schools and AIE centres madarsaas regularly without any interruptions and scheme will continue to be implemented in the same manner during the next year 2010-11 with improvement wherever any deficiency during the course of implementation experienced. However, administration is making utmost efforts to extend similar facility at the door step of unorganized centres i.e. contractual labour kids etc.
3.2Food grains management, including adequacy of allocation, timeliness of lifting, transportation and distribution, and suitability of storage at different levels. Challenges faced and plan to overcome them.
The management of food grains is monitored and supervised by committee consisting of following members in a systematic manner.
- The District Education Officer,
- The Director Health Services
- District Food & Supply Officer,
- Principal of Govt.Sr.Sec.Schools.
- Representative of FCI
Adequacy of allocation
Allocation of Rice and wheat is 924.740 MTs and 898.210 MTs respectively for the academic session 2009-10 which is adequate to meet with the requirement as per demand from respective cooking units.
Timeliness of lifting
Periodicity of lifting rice and wheat is 769qtls. and 300 qtls per month
respectively. Keeping in view the actual need well in time frame.
Transportation and distribution
Food grains are transported by trucks from FCI godowns located at Kharar, Kurali and Morinda to DEO Office store(wheat & rice) Wheat is further supplied from DEO office store to the miller.Atta is lifted from millers for delivery to cooking instituteson weekly basis @ 75 qtlsapprox and rice is lifted from store to cooking instituteson weekly basis @ 192 qtls approx. and managed smoothly
This system is also likely to continue during the next year 2010-11 as per actual requirement.
3.3System for release of funds provided under cooking costs (Central and State). Please indicate the dates when the fund was released to Directorate / State Authority, District / Block / Gram Panchayat and finally to the Cooking Agency / School.
The funds under cooking cost (Central as well as state ) are released to
the cooking institutes upon furnishing of vouchers/bills duly verified by site incharges deputed at each cooking site, in lieu of cooked meals provided by them. The funds are paid by cheques/DD through Treasury U.T.Chandigarh. Details regarding receipt of central assistance by the department is as under:-
1.1.1.2010Rs.80.49 lacs
2.21.1.2010Rs.160.98
3.19.2.2010Rs.80.49 lacs
Details regarding release of funds under object Head cooking cost by UT, Chandigarh. The remaining amount over and above is shared by UT, Administration.
1.April,2009Rs.265.00 lacs
2.January,2010Rs.250.00 lacs
3.4System for procuring cooking ingredients (pulses, vegetables including leafy ones, salt, condiments, oil and fuel etc.), Commodities, which are centrally purchased and supplied to schools or locally purchased at school level.
In Chandigarh, Education Department has outsourced the cooking of MDM.. Four cooking institutes/NGOare preparing and providing cooked food under MDM scheme. Concerned institutes/NGO procure cooking ingredients at their level.. The cost of the cooked meals has been so devised that itincludes the cost of cooking ingredients in the cooking cost.
This system is also likely to continue during the next year 2010-11 and no complaints are likely to be experienced regarding quality.
3.5System for cooking, serving and supervising mid day meals in the school and measures to prevent any untoward happening.
The cooking of food is being managed through 4 reputed cooking institutes namely (Chandigarh Institute of Hotel Management and catering technology,Sector-42, Chandigarh , Dr.Ambedkar Institute of Hotel Management catering & Nutrition, Sector-42, Chandigarh , Chandigarh Industrial and tourism Development Corporation limited(Hotel Shivalik View) & an NGO Swami Shivananda Memorial Institutes, New Delhi). Cooking at the said institutes is supervised by the Principals/Heads of the schools from5:00 to 8:00 a.m(Heads) & 8: 00 a.m. to 10.00 a.m. (Principals) in rotation. Further retired personnel have been
engaged as Inspectors/Supervisors to monitor the cooking and distribution of cookedmeal in the schools. These Supervisors monitor procedures i.e., quality, hygiene and otherfactors concerning the meals, on daily basis in their feedback form, and headof schools also monitor the same parameter on daily basis in their feed backform. Wherever there is report of excess/shortage/unhygienic meals, the sameis redressed immediately in consultation with cooking institutes. Besides this surprise inspections are also carried out by HCS/PCS officers to monitor the quality and system.
This system is also likely to continue during the next year 2010-11.
3.6Procedure for getting Kitchen shed constructed.
The work for construction of 10 kitchen sheds was taken up during 2009-10 through the Engineering Department, UT, Chandigarh. Thereafter, all the 113 schools/AIE centres are proposed to be catered from these kitchen sheds. Each cooking shed will cater about 7000 to 8000 school children.
The construction of 7nos of kitchen sheds has been completed and are likely to be made functional during thecurrent calendar year. The estimates in respect of remaining 3 kitchen sheds are under process.
3.7Procedure of procurement of kitchen devices from (i) funds released under the Mid Day Meal Programme (ii) other sources.
Cooking of MDM is outsourced. No funds for the purpose were released during the Year 2009-10. Funds for procurement of kitchen devices are also not being demanded during the year 2010-11.
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3.8Capacity building and training conducted for different categories of persons involved in the Mid Day Meal Programme.
The staff employed in cooking institutes have requisite qualification and well conversant in the field. Further, quality and hygiene standard are as per the requirements to be maintained byany accredited food institute.
3.9Management Information System at School, Village/ Gram Panchayat, Block, District and State level.
Management at schools is headed by Head of the school concerned and
committee consisting of Mid-day-meal Incharge, Primary classes Teachersand Parent Teacher Association are compiled in DEO office for onward transmission to the quarter concerned.
3.10Systems to ensure transparency and openness in all aspects of programme implementation, including inter alia, food grains management, ingredients procurement, cooking and serving, appointment of cooking staff, construction of kitchen sheds, and procurement of cooking devices.
The cooking institutes have well established system to procure cooking
ingredients, devices and appointment of cooking staff.
The food grain management and the over all implementation of the
Programmeisbeingensured by authorities of the administration/department..
3.11Measures taken to rectify:
a) Inter-district low and uneven utilization of food grains and cooking cost.
b) Intra-district mismatch in utilization of food grains and cooking cost.
c) Delay in delivering cooking cost at school level.
Not applicable in the case of UT, Chandigarh
3.12Details of Evaluation studies conducted and summary of its findings.
No such evaluation has been conducted during the year 2009-10 so far UT, Chandigarh is concerned.
3.13Brief write up on best practices followed in the UT, Chandigarh.
- All the HCS/PCS Officers working in Chandigarh Administration have been involved in the monitoring of MDM activities.
2. Feedback forms have been introduced for monitoring and ensuring accountability of everyone related to the mammoth effort of providing regularly cooked Meals
3. Mechanized transportation has been introduced in phases to ensure timely delivery of meals in Schools.
4. Retired/experienced/matured persons have been involved in monitoring supervision, delivery and feedback of cooked meal under MDM programme.
5. Stainless steel buckets with lids, containers have been provided in schools.
6. Ayas, helpers have been engaged in schools for serving the meals and washing the utensils, in the ratio of one Aya for every 100 students.
7. Teachers also extend help in maintaining discipline during recess timings to ensure every student is fed as per his/her requirement.
8. NSS/NCC/SCOUTS & GUIDES from senior classes are also participating in the mid day meal activities like guiding the junior students to pray before taking meals and also serve meals.
9.Heads of Schools visit the cooking institutes from 5:00 AMonwards in rotation for checking hygiene, tasting the food and also monitoring other areas in the kitchens regularly.
10.Evaluation study of MDM Scheme in UT, Chandigarh has been conducted by Population Research Centre, Centre for Research in Rural and Industrial Development, under the aegis of Ministry of Human Resources Development, Govt. of India. Recommendations of Evaluation report have been implemented by the Chandigarh Administration.
11. Menu of cooked meal have been revised from time to time keeping in view the taste of children and to increase nutritious value.
3.14Instances of unhygienic food served, children falling ill, sub- standard supplies, diversion/misuse of resources, social discrimination and safety measures adopted to avoid recurrence of such incidents.
No such incident occurred in UT, Chandigarh
3.15Extent of involvement of NGOs and Civic Body Organizations (CBOs)/PRIs in the implementation and monitoring of the Scheme.
An NGO Swami Sivananda Memorial Institute, New Delhi has been engagedfor preparation and providing of cooked meal under MDM scheme, on payment basis,from July, 2008 and commended on 26.1.2010 for their contribution in the scheme.
3.16Status of School Health Programme with special focus on provision of micro-nutrients, Vitamin-A, de-worming medicine, Iron and Folic acid, Zinc and recording of height, weight etc.
Health department of Chandigarh administration is taking due care of this;
1. Deworming susp. Albendazole are being given to children under 5 years ofage i.e., (Pre- Nursery + Nursery).
2. Deworming tablets i.e., Tab. Albendazole has been given to children above5 years of age with history of worm infestation.
3. Syp. Iron is given to children below 6 years of age.
4. Children above 6 years of age are given Iron for anaemia prophylaxis andtreatment.
5. Syp. Calcium is being given to all children in the age group of under 5years.
6.Nutrition supplements in form of Syp. B-Complex i.e., Syp. A to Z and Syp.Hovite are being given to children with signs and symptoms of vitamindeficiency and children in age group of 6 to 8 years.
3.17Steps taken to strengthen the monitoring mechanism in the Block, District and State level and status of constitution of SMCs at these levels. Status of formation on Standing Committee at village / school / cooking agency level.
All the HCS/PCS (senior officers) working in Chandigarh Administration have been involved to have random inspection to monitor MDM activities.
Steering-cum-monitoring committee under the Chairman ship of Home-cum-Education Secretary, Chandigarh Administration with Special Secretary Finance, Director Public Instruction(S), Director Health Services, Representative of Deptt. Of School Education & Literacy(Govt. of India) as members and District Education Officer as Convener has constituted to implement the scheme as per guidelines.
3.18Arrangement for official inspections to MDM centres and percentage of schools inspected and summary of findings and remedial measures.
During the current financial year, 2009-10, all the heads of schools continuously supervised and monitored the MDM activities at the schools as well as at the cooking institutes. Moreover, surprise inspection are made by Education Secretary alongwith Education Department officers. Apart from them all the HCS/PCS officers working in Chandigarh Administration are involved in the monitoring of MDM activities. Further inspectors/supervisors have also been assigned the duty of supervising the cooking of MDM and its distribution to the schools. Regular feed back is sent by Inspectors/Principals to DEO.
3.19Feedback/comments in respect of report of Monitoring Institutions designated for your State/UT to monitor implementation of MDM and action taken thereon.
No inspection has been carried out by the Monitoring Institute designated for UT, Chandigarh to monitor implementation of MDM, till now, during the year 2009-10.
2.20Overall assessment of the manner in which implementation of the programme is contributing to the programme objectives and an analysis of strengths and weaknesses of the programme Implementation.
The programme is of immense help in roping in away from school
children and in increasing enrolment. Maintaining such a mammoth project,where meals are provided to a vast variety of students i.e., students with abackground of slums, villages and city, is a Herculean task. Furthermaintaining quality, hygiene is again an Herculean task, since catering to thetaste buds of every child is not easy and overall hygiene though is notcompromised yet sometimes there are reportsof slackness in hygiene. Wheneversuch reports appear, thorough inquiries are conducted. But, itis not easy to conclude that where hygiene has been compromised. However, the whole programme is in progress with utmost vigil and systematic manner as print media is covering all events whenever any development is notice.