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GOVERNMENT OF PUDUCHERRY
MID-DAY MEAL SCHEME
GOVERNMENT OF PUDUCHERRYDEPARTMENT OF SCHOOL EDUCATION
Sector-wise enrolment - LKG to XII Std.
Sl.No.
ClassificationNumber of students
1. Govt. / Aided Schools 156502
2. Central Govt. Schools 3018
3. Private Schools 97112
Total 262258
School wise details-Primary & Upper primary
Sl.No
. Type
No. of Schools sector wise
Total Govt. Aided
1. Primary 248 3 251
2. Upper primary
175 31 206
. Total 457
All Schools are covered under Mid day meals
Enrolment - I to V Std. Govt./Govt. Aided
Sl.No.
ClassificationNumber of students
1. Government Schools 38475
2. Government Aided Schools 14687
Total 53162
Enrolment - VI to VIII Std. Govt./Govt. Aided
Sl.No.
ClassificationNumber of students
1. Government Schools 34221
2. Government Aided Schools 11235
Total 45446
Sl.No.
Target Achieved
1. Primary- 52046 50357
2. Upper primary- 39372 37762
Total 91418 88119
PAB – APPROVAL V/S ACHIEVEMENT 2010 -11
Innovative interventions for Enrolment,Retention and Gender Equality
Sl.No.
SchemeBudget allocation
Rs.in lakhs
1. Mid-day Meal Scheme - L.K.G to XII (Plan & Non-Plan)
1051.13
2. Shri Rajiv Gandhi Breakfast Scheme - L.K.G to XII.1300.57
3. Shri Rajiv Gandhi evening milk Scheme - L.K.G to X
4. Free supply of Textbooks - I to XII 194.36
5. Free supply of Notebooks - I to XII 33.39
6. Free supply of Stationery - I to V 26.73
7. Free supply of 2 sets of Uniform - L.K.G to XII 899.42
8. Free supply of Footwear – L.K.G to XII 70.00
9. Free supply of Dictionary – VIII 38.50
10. Provision of various Scholarships – I to XII 290.40
Grand Total 3906.50
Management structure for the implementation of Midday Meal Scheme
CEO, PUDUCHERRY CEO, KARAIKAL DELEGATE TO DSE YANAM
CEO, MAHE
IN-CHARGE CENTRAL KITCHEN & ALL HEADS OF
INSTITUTIONS, YANAM&VEC
ALL HEADS OF INSTITUTIONS
MAHE&VECDIS-I DIS-II DIS-III DIS-I DIS-II
IN-CHARGE CENTRAL KITCHENS, SCHOOL CANTEEN CENTRES
& ALL HEADS OF
INSTITUTIONS&VEC
IN-CHARGE CENTRAL KITCHENS,
SCHOOL CANTEEN CENTRES
& ALL HEADS OF
INSTITUTIONS&VEC
DIRECTOR OF SCHOOL EDUCATION
DIS-IV DIS-V
SECRETARY TO GOVERNMENT (EDUCATION)
Mid-day Meal Scheme – Coverage
Implemented from the year 1930
Pre-Primary to XII Std. – 1.26 lakhs students
All Govt. and Govt. Aided Private Schools -
Under Central & State - I to VIII Std. (88728 Students)
Under State plan – Pre-Primary and IX to XII Std.(37154students)
Mid-day Meal - Infrastructure
13 Centralized Modern Kitchens.
3 Central Kitchens L.P.Gas based.
10 Central Kitchens Diesel based.
92 School Canteen Centres
Central Kitchen Covers - 96000 students
School Canteen Centres - 30000 students
C.K. ShanmugapuramNon I.B.R Boilers
No. of Central Kitchens and School Canteen Centres located in each region
SL. No.
REGIONNAME OF THE CENTRAL
KITCHEN/ No. OF SCHOOL CANTEEN CENTRES
FEEDING STRENGTH
No. OF SCHOOLS ATTACHED
No. OF TRANSPORT
VEHICLES
1. PUDUCHERRY C.K., KURUSUKUPPAM 13000 54 6
C.K., ARIANKUPPAM 9050 33 3
C.K., THONDAMANATHAM 5283 25 3
C.K., VILLIANUR 6600 22 2
C.K., EMBALAM 5200 20 2
C.K., KALMANDAPAM 5100 15 2
C.K., KIRUMAMPAKKAM 7800 25 2
C.K., SHANMUGAPURAM 13500 54 7
C.K., PILLAICHAVADY 5750 16 2
20 SCHOOL CANTEEN CENTRES
14000 40
TOTAL (A) 86253 304 29
SL. NO. REGIONNAME OF THE CENTRAL
KITCHEN/ NO. OF SCHOOL CANTEEN CENTRES
FEEDING STRENGTH
NO. OF SCHOOLS ATTACHED
2. KARAIKAL C.K., THALATHERU 5000
119C.K., T.R. PATTINAM 5000
48 SCHOOL CANTEEN CENTRES
12000
TOTAL (B) 22000
3. MAHE 18 SCHOOL CANTEEN CENTRES
6700 18
TOTAL (C) 6700
4. YANAM C.K., YANAM 7800 20
TOTAL (D) 7800
GRAND TOTAL A+B+C+D 126000 461
Mid-day Meal - Highlights Daily Menu – 130/160 grams of Rice, Sambar with Vegetable
Poriyal.
75 grams of vegetable per day / student.
Double fortified salt used in the meals.
Boiled egg weekly twice
10 grams of Dhoor Dhall and 12 grams of Bengal gram whole per day per student
Rs.4.97 / Student / on vegetable day (I –V) excluding free rice
Rs.7.47 / Student / on Egg day (I –V) excluding free rice
Rs.4.57 / Student / on vegetable day (VI –VIII) excluding free rice
Rs.7.07 / Student / on egg day (VI –VIII) excluding free rice
Nutritional value is Higher than norms
Diet scale (As recommended by Dieticians of Health Department)
SL.NO.
ITEM CLASS QUANTITY
1 RICE I TO V STD NOT EXCEEDING 130 GMS. PER STUDENT / DAY
2 RICE VI TO XII STD NOT EXCEEDING 160 GMS. PER STUDENT / DAY
3 OIL I TO XII STD5/ GMS. PER STUDENT / DAY/primary7.5 GMS. PER STUDENT / DAY/Upper primary
4 MASALA CHILLY POWDER I TO XII STD. 2.5 GMS. PER STUDENT / DAY
5 DOOR DHALL I TO XII STD. 10 GMS. PER STUDENT / DAY
6BENGAL GRAM WHOLE
(KADALAI)I TO XII STD.
12 GMS. PER STUDENT / DAY
7 EGG I TO XII STD. 2 EGGS PER WEEK (WEIGHING 50 GMS. EACH)
8 TAMARIND I TO XII STD.2 GMS. PER STUDENT / DAY3 GMS. PER STUDENT / DAY ON KARAKUZHAMBU
9 DRY CHILLY I TO XII STD. 0.5 GMS. PER STUDENT / DAY
10 WHITE GRAM DHALL I TO XII STD. 0.25 GMS. PER STUDENT / DAY
11 MUSTARD I TO XII STD. 0.25 GMS. PER STUDENT / DAY
12 TURMERIC POWDER I TO XII STD. 0.10 GMS. PER STUDENT / DAY
13 GARLIC I TO XII STD. 0.3 GMS. PER STUDENT / DAY ON KARAKUZHAMBU
14 ONION VADAGAM I TO XII STD. 0.25 GMS. PER STUDENT / DAY ON KARAKUZHAMBU
15 DOUBLE FORTIFIED SALT I TO XII STD. 3 GMS. PER STUDENT / DAY
16 VEGETABLES I TO XII STD. 75 GMS. PER STUDENT / DAY
Nutritional value per day / Student
Sl.No.
Classifications
Calories Protein in grams
Norms as per
NP-NSPENorms in
PuducherryNorms as per
NP-NSPENorms in
Puducherry
1. I – V Vegetable day
450 596 12 19
2. I – V Egg day
450 631 12 23
3. VI - XII Vegetable day
700 700 20 21
4. VI - XII Egg day
700 735 20 25
Costing sheet – Primary/ Upper Primary
Sl. No.
Food item Quantity (in gms)Cost
Primary (in Rs.)
Cost Upper Primary (in Rs.)
1 Foodgrains (Rice) 130 /160 gms (100 gms Supplied free. Cost of 30gms / 10gms)
0.61 0.21
2Pulses 10gms of Dhoor dhall and 12 grams of
Bengal gram whole1.42 1.42
3 Vegetables (all kinds) 75gms 1.25 1.25
4 Oil & fat 3.40gms 0.41 0.41
5 Salt & Condiments Tamarind - 2gms, Dry chilli - 0.5gms, Mustartd-0.25gms, Turmeric powder -0.10gms,Garlic 1.2gms, Double fortified salt - 3gms, Masala chilli powder -2.5gms
0.22 0.22
6 Fuel (Diesel) 20ml 0.45 0.45
7Labour & other administrative charge 0.40 0.40
8any other items (transportation)
0.21 0.21
Total (Non-egg day) 4.97 4.57
9 Egg (one per student) (Weekly two days) 2.50 2.50
Total (Egg day) 7.47 7.07
Per capita Expenditure per StudentSl.No Class
Cost (excluding free rice)
Under CSS State Total
1. I – V (Non Egg day) 2.02 2.95 4.97
2. I – V (Egg day) 2.02 5.45 7.47
3. VI-VIII (Non Egg day) 3.02 2.55 4.57
4. VI-VIII (Egg day) 3.02 4.05 7.07
5. IX-XII (Non Egg day) Nil 6.10 6.10
6. IX-XII (Egg day) Nil 8.60 8.60
Personnel engaged for cooking / cleaning / in Central kitchens
235 – Cooks.
54 – Daily Rated Staff.
27 - Sanitary Assistants
Supervision
Sl.No.
Classification Officials for Supervision
1. State level Chief Educational Officers, Deputy Director of Education (Women), Delegate to the Director of School Education,Yanam
2. Zonal level All Deputy Inspector of Schools
3. Kitchen level In-charge of Central Kitchens / Supervisors
4. School level Head of Institutions,Teachers on rotation basis & Members of Village Education Committee /Mothers
Implementing system followed in Puducherry
The diet and non-diet articles are being procured from co-operative institutions / Government undertakings by limited tender system.
The concept of cooking the Midday Meals in modernised central kitchens is being followed.
91000 students out of 1.26 lakhs students are covered under centralized kitchens thereby uniformity in the quality of meals ensured.
Preparation of meals is as per the diet scales issued by the Government.
No untoward incident occurred so far
Cooked meals from the kitchens are being transported in stainless steel containers by the vehicles provided by co-operative institutions / Government undertakings to all schools attached to kitchens.
Implementing system followed in Puducherry –Contd.
The scheme is being implemented directly by the Department of School Education, Puducherry.
No NGO / private participation in the implementation of the scheme.
Guidelines are issued for the error free implementation.
Quality of diet articles are ensured by drawing samples periodically.
The Nodal officers / Inspecting Officers closely monitor the implementation of the scheme to ensure zero error.
Health & Hygiene
All the students are provided with a health card
The height and weight of the students are regularly recorded in the schools to monitor the improvement.
Vitamins tablets are being given to all students
Deworming tablets are supplied
Monitoring mechanism The Chief Educational Officer, Puducherry / Karaikal / Mahe, the Deputy Director
(Women), Puducherry and the Delegate to the Director of School Education,
Yanam are the Nodal officers in the respective regions.
All the Deputy Inspector of Schools are the Inspecting Officers.
The Nodal Officers and the Inspecting officers are periodically inspecting the
central kitchens / school canteen centres. (minimum five surprise visits to each
school per academic year under their control)
The quality of food prepared in the kitchens ensured .
Drawing random samples of diet articles to ascertain the quality under the
Prevention of Food Adulteration Act, 1954 and Rules made there under.
The Store Superintendent is also visiting the kitchens periodically to verify the stock
position.
The mothers are also involved.
BRC/CRCs are also monitoring the distribution of meals.
External Evaluation - Pondicherry University , Puducherry
Monitoring mechanism contd.,
• Grievances Redressal cell is formed
for all districts and for the UT
• Toll free Telephone is approved by
UT Government.
Role of Teachers
The teaching staff supervise the distribution of midday meal on rotation basis.
They taste the midday meal before serving..
They ensure students eating the midday meal in the school premises. The place is cleaned thoroughly in order to avoid infestation of flies and other health hazards.
The Central Kitchens / School Canteen Centres are maintained very cleanly in order to prepare the midday meal in a healthy and hygienic environment.
Advantages of Central Kitchens
Quality of food ensured Hygienically prepared N0 Burden for teachers / Headmasters Monitoring / supply of diet ariticles are made
easy
Fund flow
Fund received from both Central and state is spent by District Nodal Officers after getting sanction from Government.
No fund is distributed to the School level
All Diet articles are procured through Co-operative Stores / self help group
Future Programmes
Construction of a Kitchen at K.T. Kuppam, Puducherry Cost Rs.300 lakhs
Construction of Central Kitchen at Kuruvinatham, Puducherry Cost Rs150 lakhs
Construction of 2 more Kitchens at Karaikal, 1 at Sethur and another at Anna Nagar at a cost of Rs.198.36 lakhs and 193.22 lakhs respectively.
Provision of Folic acid and Vitamin tablets to all the students by allocating a special fund in the state Budget.
Central Kitchen - Shanmugapuram
COOKING PROCESS
Central Kitchen - Shanmugapuram
Feeding strength – 14500 Students / daySchools covered – 54 schoolsFuel used – L.P.Gas, 100 Cylinders
Central Kitchen - Kurusukuppam
Feeding strength – 14500 Students / daySchools covered – 64 SchoolsFuel used – Diesel
COOKING PROCESS
Central Kitchen - Kurusukuppam
VEGETABLE - CUTTING
VEGETABLE – MACHINE CUTTING
• Transportation of cooked food to schools
Central Kitchen - Kurusukuppam
VEGETABLE - PORIYAL
RICE – COOKING
Students taking Mid-day Meal in Schools
MHRD, Parliamentary Standing Committee visit
C.K. KURUSUKUPPAM
Hon’ble Education Minister, Kerala visiting the Central Kitchen
THANKS
Shri Rajiv Gandhi Breakfast Scheme - Coverage
Implemented from 14.08.2002
Pre-Primary to XII Std. – 1.26 lakhs students.
All Govt. and Govt. Aided Private Schools - 427 schools
Only under State plan – Pre-Primary to XII
Diet scale
Sl.No.
Item Scale
1. Hot-Milk (3% Milk Fat & 8.5 % SNF) 100 ml. / day / student
2. Sweet Biscuits (Britannia) 35 grams / day / student
Nutritional value
Sl.No.
Item Quantity Energy (Kcal)
1. Hot-Milk 100 ml. 79
2. Sweet Biscuits (Britannia) 35 grams 150
Costing – 2009-10
Sl.No.
Item Puducherry Karaikal Mahe Yanam
1. Hot-Milk 3.45 3.55 3.79 3.79
2. Sweet Biscuits (Britannia) 1.80 1.80 2.00 2.00
(In Rupees)
Students taking Milk and Biscuits in Schools
Nutritional value
Sl.No.
Item Quantity Energy (Kcal)
1. Hot-Milk 100 ml. 79
Budget under State Plan
Year Allocation Expenditure
2005-06 986.09 986.09
2006-07 1222.89 1222.89
2007-08 1222.00 1222.00
2008-09 1940.81 1940.81
2009-10 1681.55 1361.42*
(Rupees in lakhs)
Expenditure upto January 2010