GOVERNMENT OF PUDUCHERRY

GOVERNMENT OF PUDUCHERRY

MID-DAY MEAL SCHEMESHRI RAJIV GANDHI BREAKFAST & EVENING MILK SCHEME

DIRECTORATE OF SCHOOL EDUCATION

GOVERNMENT OF PUDUCHERRY

MID-DAY MEAL SCHEME

SCHOOLS COVERED UNDER MID-DAY MEAL

SL.NO.

TYPES OF SCHOOLS

NO. OF SCHOOLS CATEGORY WISE

TOTAL

GOVT. AIDED

1. Primary 251 3 2542. Upper Primary with

Primary (Middle) 52 1 53

3. Upper Primary without Primary (High Schools & Higher Secondary Schools)

128 30 158

4. National Child Labour Project 1 1

Total 431 35 466

ENROLLMENT - PRE PRIMARY TO XII STDGOVT/GOVT AIDED SCHOOLS

SL. NO.

STANDARD STUDENTS STRENGTH

1. Pre primary 7469

2. Primary (Standard I – V) 45740

3. Upper Primary

(Standard. VI – VIII)

42421

4. Standard IX -XII 47479

5. Total 143109

ENROLLMENT – CLASSES I TO VIII STD.

Sl.No.

ClassificationNumber of students

I – V VI - VIII Total

1. Government Schools

31865 31614 63479

2. Govt. Aided Schools

13925 10807 24732

Total 45790 42421 88211

Teacher-Student ratio in Govt. – 1 : 21

INNOVATIVE INTERVENTIONS FOR ENROLMENT,RETENTION AND GENDER EQUALITY

Sl.No.

SchemeBudget

allocation Rs.in lakhs

1. Mid-day Meal Scheme - I – VIII Standards (CSS) 740.38

L.K.G to XII Std (State) 800.00

2. Shri Rajiv Gandhi Breakfast Scheme

Morning - L.K.G to XII and Evening- L.K.G to X1600.00

3. Free supply of Textbooks - I to XII 194.36

4. Free supply of Notebooks - I to XII 33.39

5. Free supply of Stationery - I to V 26.73

6. Free supply of 2 sets of Uniform - L.K.G to XII 899.42

7. Free supply of Footwear – L.K.G to XII 70.00

8. Free supply of Dictionary – VIII 38.50

9. Provision of various Scholarships – I to XII 290.40

Grand Total 4693.18

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

ALL HEADS OF INSTITUTIONS

MAHEDIS-I DIS-II DIS-III DIS-I DIS-II

IN-CHARGE CENTRAL KITCHENS, SCHOOL CANTEEN CENTRES

& ALL HEADS OF INSTITUTIONS

IN-CHARGE CENTRAL KITCHENS,

SCHOOL CANTEEN CENTRES

& ALL HEADS OF INSTITUTIONS

DIRECTOR OF SCHOOL EDUCATION

DIS-IV DIS-V

SECRETARY TO GOVERNMENT (EDUCATION)

MID-DAY MEAL SCHEME - COVERAGE Implemented from the year 1930.

The Meal consists of Cooked Rice, Sambar and Vegetable Subji

- Boiled egg weekly twice.

Pre-Primary to XII Std. – 1.13 lakhs students.

All Govt. and Govt. Aided Private Schools - 465 schools

Under Central Assistance partially - I to VIII Std. (88,211 students)

Under State plan – Pre-Primary and IX to XII Std.(24,820 students)

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 STD3 GMS. PER STUDENT / DAY4 GMS. PER STUDENT / DAY ON KARAKUZHAMBU

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. 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

Weekly MenuDays Sambar Kaara

kuzhambuPoriyal/Subji

Egg Kadalai or Motchai

Monday √   √   √

Tuesday   √ √ √  Wednesday √   √   √

Thursday   √ √ √  Friday √   √   √Egg weekly twice

MID-DAY MEAL - INFRASTRUCTURE

13 Centralized Modern Kitchens.

3 Central Kitchens L.P.Gas based.

10 Central Kitchens Diesel based.

69 School Canteen Centres

Central Kitchen Covers - 78000 students

School Canteen Centres - 25000 students

C.K. ShanmugapuramNon I.B.R Boilers

NUMBER 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 12500 55 5C.K., ARIANKUPPAM 6900 33 3C.K., THONDAMANATHAM 4800 25 3C.K., VILLIANUR 7900 22 2C.K., EMBALAM 5200 20 2C.K., KALMANDAPAM 4800 15 2C.K., KIRUMAMPAKKAM 6700 25 2C.K., SHANMUGAPURAM 11500 54 7C.K., PILLAICHAVADY 5000 20 220 SCHOOL CANTEEN CENTRES

15200 40

TOTAL (A) 80500 309 29

SL. NO. REGIONNAME OF THE CENTRAL

KITCHEN/ NO. OF SCHOOL CANTEEN CENTRES

FEEDING STRENGTH

NO. OF SCHOOLS ATTACHED

2. KARAIKAL C.K., THALATHERU 5800

114C.K., T.R. PATTINAM 5000

31 SCHOOL CANTEEN CENTRES

8700

TOTAL (B) 19500

3. MAHE 18 SCHOOL CANTEEN CENTRES

5600 18

TOTAL (C) 5600

4. YANAM C.K., YANAM 7800 24

TOTAL (D) 7800

GRAND TOTAL A+B+C+D 1,13,400 465

NUTRITIONAL VALUE PER DAY / STUDENT

Sl.No

Classifications

Calories Protein in grams

Norms as per

NP-NSPE

Norms in Puducherry

Norms as per

NP-NSPE

Norms in Puducherry

1. I – V Vegetable450 596 12 19

2. I – V Egg 450 631 12 23

3. VI - XII Vegetable 700 700 20 21

4. VI - XII Egg 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.)

1Foodgrains (Rice) 130 /160 gms (100/ 150 gms Supplied

free. Cost of 30gms / 10gms) 0.63 0.21

2Pulses 10gms of Dhoor dhall and 12 grams of

Bengal gram whole1.51 1.51

3 Vegetables (all kinds) 75gms 1.51 1.51

4 Oil & fat 3.40gms 0.36 0.365 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

1.27 1.27

6 Fuel (Diesel) 20ml 0.91 0.92

7Labour & other administrative charge   0.45 0.45

8Any other items (transportation)

  0.27 0.27

  Total (Non-egg day)   6.91 6.50

9 Egg (one per student) (Weekly two days) 2.59 2.60

  Total (Egg day)   9.50 9.10

PER CAPITA EXPENDITURE PER STUDENT

2011-12Sl.No Class

Cost (in Rs.) (excluding free rice)

Under CSS State Total

1. I – V (Non Egg day) 2.17 4.74 6.91

2. I – V (Egg day) 2.17 6.93 9.10

3. VI-VIII (Non Egg day) 3.25 3.25 6.50

4. VI-VIII (Egg day) 3.25 6.25 9.50

5. IX-XII (Non Egg day) Nil 9.54 9.54

6. IX-XII (Egg day) Nil 11.65 11.65

PERSONNEL ENGAGED FOR COOKING / CLEANING / TRANSPORTATION

253– Cooks.

63-Part Time Sanitary Assistant

715 – Transporter / Distribution of food

SUPERVISION

SL.NO.

CLASSIFICATION OFFICIALS FOR SUPERVISION

1. State levelChief Educational Officers, Deputy Director of Education (Women), Delegate to the Director of School Education, Yanam

2. Zonal levelAll Deputy Inspector of Schools

3. Kitchen levelIn-charge of Central Kitchens / Supervisors

4. School level Head of Institutions,Teachers on rotation basis

Mid-day meals is being prepared in modernized central kitchens. The diet articles are procured from the co-operative institutions only. Implemented directly by the Department of School Education. Guidelines for effective implementation issued. The Nodal officers / Inspecting Officers closely monitor the implementation of the

scheme to ensure zero error. 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.

Former Education Minister, Kerala visited the Central Kitchen to observe the cooking process

BEST PRACTICES

ADVANTAGES OF CENTRAL KITCHENS Quality of food ensured Hygienically prepared Burden on teachers reduced Monitoring of required materials easier

L.P.G Based Central Kitchen - Shanmugapuram

MID-DAY MEAL - HIGHLIGHTS

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.6.91 / Student / on vegetable day (I –V) excluding free rice

Rs.9.10 / Student / on Egg day (I –V) excluding free rice

Rs.6.50 / Student / on vegetable day (VI –VIII) excluding free rice

Rs.8.60 / Student / on egg day (VI –VIII) excluding free rice

Rs.9.54 / Student / on vegetable day (IX –XII)

Rs.11.65 / Student / on Egg day (IX –XII)

Per capita expenditure – Highest in India

Nutritional value – Highest in India

Daily Menu – 130/160 grams of Rice, Sambar with Vegetable Poriyal.

A DAY IN THE KITCHEN Kitchen opens at 6.00 a.m – Kitchen In-charge distributes the diet articles for the day’s

cooking. The Boilers are activated. Washing of Rice and Cutting of Vegetables. Cooking of Rice. Preparation of Sambar.

Boiling of Dhall. Addition of Tamarind, Condiments and Vegetables.

Preparation of Porial (dry subji). Boiling of Vegetables. Addition of Condiments.

Preparation of Boiled Egg (on Egg day). Boiling of Egg.

Cooked Food is filled in the containers. Transportation of Cooked Meals.

Rice, Sambar and Porial filled in the separate Stainless Steel containers (each vessel can cater to100 – 150 students).

Transportation of Vessels through Trucks and Mini-Trucks in the designated routes to the assigned schools (average of 8 – 10 schools by a vehicle).

Collection of empty vessels from the schools back to the kitchen for washing. Washing of Cooking Vessels and the Kitchen Premises. Closing of Kitchen by 3.00 p.m

BUDGET ALLOCATION UNDER STATE PLAN

Year

Provision for MDM in State Budget (Rs. in Lakhs)

Allocation Expenditure

PlanNon-

PlanTotal Plan Non-Plan Total

2008–09 628.00 262.90 890.90 628.00 262.90 890.90

2009–10 802.03 249.10 1051.10 627.04 227.30 854.34

2010-11 736 261 997 730 261 991

2011-12 803 300 1103 527 210 737*

* Expenditure upto January 2012

ALLOCATION UNDER CSS

YearProvision for MDM in CSS

(Rs. in Lakhs)

Allocation Expenditure

2007-08 163.94 163.94

2008-09 423.60 368.40

2009-10 385.69 245.63

2010-11 739.72 472.04

2011-12 740.38 444.44*

* Upto 31.12.2011 (Opening Balance – 104.75 + 339.69 = 444.44)

FUTURE PROGRAMMES Construction of Kitchen at Lawspet, Puducherry. Cost Rs.300 lakhs

awaiting for LPG connection from M/s IOC Ltd.

Construction of Mega Kitchen at K.T. Kuppam, Puducherry. Cost Rs.160 lakhs

Construction of Central Kitchen at Kuruvinatham, Puducherry. Cost Rs120 lakhs

Construction of 3 more Kitchens at Karaikal, Nedungadu, Sethur and Anna Nagar at a cost of Rs.300.00 lakhs respectively.

Conversion of Diesel based Central Kitchens to L.P.G Based.

Provision of iron and Vitamin tablets to all the students by NRHM, Puducherry

Provision of De-worming tablets to all the students.

Creation of 20 Catering Assistants post with qualification of Food Production to supervise the Central Kitchens.

  RECURRING    

  CENTRAL SHARE STATE SHARE TOTAL (In Lakhs

PRIMARY 304.04 80.92 384.565UPPER PRIMARY 444.88 116.5 561.38

TOTAL 748.92 197.02 945.94 

NON - RECURRING  

CONVERSION OF DIESEL BOILER TO LPG 12 BOILERS

120 30 150

KITCHEN DEVICES 850 NOS 55 15 70CONSTRUCTION OF CLUSTER KITCHEN 5 NOS

435 145 580

TOTAL 610 190 800

•Requirement of Funds’ 2012-13

CENTRAL KITCHEN - KURUSUKUPPAM

Feeding strength – 12500 Students / daySchools covered – 55 SchoolsFuel used – Diesel

PREPARATION OF PORIYAL (SUBJI)

CENTRAL KITCHEN - SHANMUGAPURAM

ACTIVATION OF BOILER

COOKING AREA

CENTRAL KITCHEN - SHANMUGAPURAM

VEGETABLE CUTTING

VEGETABLE CUTTING

CENTRAL KITCHEN - SHANMUGAPURAM

SAMBAR PREPARATION

SUBJI PREPARATION

CENTRAL KITCHEN - PILLAICHAVADY

RICE WASHING

RICE – COOKING

TRANSPORTATION OF COOKED MEALS

STUDENTS TAKING MID-DAY MEAL IN SCHOOLS

MHRD, PARLIAMENTARY STANDING COMMITTEE VISIT – JANUARY 2008

OBSERVATION OF THE PARLIAMENTARY STANDING COMMITTEE

“The Committee welcomes these innovative schemes and wishes U.T. the very best in its endeavour to provide nutritional support to all school going children in the U.T. The committee would appreciate with the methodology of implementation of MDM scheme initiated by the UT Administration along with various UT level additions is brought before all the States/UTs as a case study by the Department . The Committee firmly believes that quite a few States/UTs to come forward for adoption of innovative measures of UT of Puducherry in their set-ups”.

Central Kitchen ,Kurusukuppam

IMPACT OF MID-DAY MEAL SCHEME

Apart from providing nutrition, teaches children the way of living together without any discrimination.

Provides food security

Plays vital role in boosting attendance, punctuality and attentiveness in the classrooms.

Eliminating dropouts – Drop out ratio NIL in Primary level and 3% in Upper Primary

Fostering social equity.

Enhanced Nutritional status thereby reducing Malnutrition.

Contribute Gender Equality by boosting Female Attendance in schools.

Gross Enrolment Ratio (GER) and Net Enrolment Ratio (NER) increased

Contributes all round development of the entire school system.

SHRI RAJIV GANDHI BREAKFAST SCHEME - COVERAGE

Implemented from 14.08.2002

Pre-Primary to XII Std. – 1.13 lakhs students.

All Govt. and Govt. Aided Private Schools - 465 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 – 2011-2012

SL.NO

ITEM PUDUCHERRY KARAIKAL MAHE YANAM

1. Hot-Milk 5.00 5.00 5.10 5.10

2. Sweet Biscuits (Britannia) 3.25 3.25 3.25 3.25

(In Rupees)

STUDENTS TAKING MILK AND BISCUITS IN SCHOOLS

NUTRITIONAL VALUE

Sl.No

Item Quantity Energy (Kcal)

1. Hot-Milk 100 ml. 79

Particulars Pondy Karaikal Mahe Yanam

Cost of Milk 100 ml at Rs.20.50/- per ltr. (Pondy & Karaikal) Rs.22.50/- per ltr. (Mahe & Yanam)

2.40 2.40 2.90 2.90

Transportation of Milk 0.35 0.55 0.55 0.55

Cost of Sugar 5gms 0.18 0.18 0.18 0.18

Cost of Kerosene 0.12 0.12 0.12 0.12

Transportation of sugar and Kerosene 0.10 0.10 0.10 0.10

Labour Charges at Rs.4,000/- per head 1.53 1.21 0.90 0.88

Administrative Expenses 0.04 0.04 0.04 0.04

Cost of Cleaning Materials 0.04 0.04 0.04 0.04

Margin 5% 0.24 0.26 0.27 0.29

Total 5.00 4.90 5.10 5.10

COSTING OF MILK (in Rs.)

THANKS