1

Government of Karnataka

Department of public instructions.

The National Programme of Nutritional

Support to Primary Education (NPNSPE).

Annual Work Plan & Budget 2015-16

2

CHAPTER-1

INTRODUCTION

Brief History:

The Mid Day Meal scheme is a flagship programme of

Union Govt of India. According to the directions of honorable Supreme

Court of India, MDM programme was started in schools. This

programme for the children of class I to V started in North Eastern

Districts of Karnataka with effect from 01.06.2002. The Seven

educationally backward districts in which the programme was

introduced are Bellary, Koppal, Raichur, Bidar, Bagalkote, Gulbarga

and Bijapur. The mid day meal programme was extended to other

districts of the state from July 2003. This programme was again

extended to the children of class I-V studying in Government Aided

schools w.e.f. 1.9.2004. Now the Mid Day Meal Programme is extended to all the children of Govt and Govt

Aided schools studying in classes VI-VII w.e.f.1.10.2004.

The Objectives of the programme are;

To increase Enrollment and Attendance of Children.

To minimize the number of drop out children.

To improve general health & nutritious level of the children.

To improve learning levels.

3

1.1 Management structure:

As per the norms and directions of the Government of India the hierarchical administration of the state has to

take care of the primary education system through operation of MDM scheme starting from the state administration

to the school and Gram Panchayat level for smooth implementation. Thus the scheme of operation holds the

following administration levels in the state. The flow chart exhibits the operation of MDM administration in the

state.

4

Responsibility for the implementation of Midday Meals:-Both MDMS and KBY are run by the coordination of

Rural Development and Panchayath Raj, FCI, KFCSC, KMF and Department of Health and Family Welfare.

State Level: Commissioner of Public Instruction has the responsibility to implement the programme and the Joint

Director of MDMS is the Nodal Officer for this programme. The steering cum monitoring committee is being

constituted under the chairmanship of Additional Chief Secretary at the state level and its meeting is held twice in a

year.

District Level : District Level Implementation Committee under the chairmanship of District Collector/Chief

Executive Officer of Zilla Panchayath shoulders the responsibility of programme implementation and the

supervision. The DDPIs (Admin) have to assist and co-ordinate at the district level implementation of MDM

programme. Steering and Monitoring Committee under the Chairmanship of Chief Executive officer of Zilla

panchayat, is also responsible for the effective implementation and supervision of the programme implementation

and supervision. The direction of the Central Govt the Vigilance committee is also formed. Senior Member of

Parliament is the Chairman and alsomonitors the programme.

Taluka Level: There is a Steering and Monitoring Committee under the chairmanship of Assistant commissioner of

Sub-division/ Executive officer of Taluk Pancayath and they are looking after the complete responsibility of the

programme implementation and supervision. Assistant Director for Public Instruction, Mid Day Meal Scheme who

is assisting the programme implementation and supervision.

School Level : The head cook and SDMC President are shouldering the responsibility of Midday meals at school

level. As per the directions and guidelines of the Central Government, Mother’s Committee also has been constituted

in schools one or two mothers of the students are tasting the cooked food every day and their opinions also been

recorded in Mother`s registers.

5

1.2 Process of Plan Formulation.

A Midyear review meeting for all EO’s of MDM was held on 26th

and 27th

-October 2014 to discuss the impact of

MDM 2014-15 and QPR`s of previous 2 quarters reviewed and also discussed the type of action to be taken. Best

practices of MDM and their impacts also shared in meeting.

The South Indian regional workshop for the preparation of Annual Work Plan and Budget 2015-16 was conducted

at in Bengaluru on 05.12.2014 and 06.12.14. In this work shop the officers from MHRD belongs to MDM Officers

and State MDM officers gave inputs for the preparation of AWP&B 2015-16. The Officers from all the South India

states and its Education Officers of Mid Day Meal from the districts were the participants. In this work shop, the

process of collection of data, use and analysis of data and setting up of targets for 2015-16 were emphasized.

Plan formulation is an umbrella process, because plan is formulated right from the school level, block level and

finally district level. Data for the planning process is obtained from UDISE 2015-16 and MIS.

Regional work shop for preparation Annual work plan and Budget 2015-16 held at hotel capital,

Bengaluru on 05.12.2014 and 06.12.14

6

Divisional level Work Shop:

The Divisional level work shop for the preparation of Annual work plan and Budget 2015-16 was conducted as

follows. All the Block level implementation Officers were participated in that Work shop.

Name of

the

Division

No. of

Districts

No. of

Participants

Date of

Work Shop

Resource persons

Gulbarga 6 40 23, Gulbarga Joint Director, MDMS and Planning

Team.

Belaguam 7 83 24, Dharwad Joint Director, MDMS and Planning

Team

Bangalore 9 80 26, Tumkur Joint Director, MDMS and Planning

Team

Mysore 8 69 27, Mysore Joint Director, MDMS and Planning

Team

The stage wise planning process was taken as here under:-

Monthly review:

Monthly review is being conducted in every month and major decisions were taken up for the successful

implementation of the scheme.

District wise review:

Meeting by district head of MDM was held for all taluk EO, BEO and ADPI`s to take necessary steps to prepare

annual work plan 2015-16.

Subsequently all taluk EO’s along with BEO`s called for a meeting with all head masters to discuss any issues

regarding MDM implementation and also took suggestions for next year plan.

Before coming to head masters meeting they are instructed to call a meeting for SDMC and parents regarding

any issues in implementation of MDM in their school.

7

These different level meetings from root level to executive level helped more to give a structure of annual work

plan 2015-16 and which is prepared as per the guidelines given by the MHRD.

2. Description and assessment of the program implemented in the current year 2014-15 and proposal for

2015-16 with reference to

2.1 Regularity and wholesomeness of mid day meals served to children; reasons for programme

interruptions, if any and planning to minimize them:

During the summer vacation of Apil-14 and May-14 the mid-day meal was provided for 49 days in all drought

affected blocks. Total beneficiaries of this period was 1346204. The District wise details is given in AT-5C and 5D.

The Mid-Day Meal is served for 164 regular working days in the first three quarters of the year 2014-15 to the

children studying in government and aided primary and upper primary schools of the State. There were no

interruptions in providing mid day meal to the children. Details of meals served and No of beneficiaries are given in

table AT-5 and 5A.

Proposal of beneficiaries for the year 2015-16 is as follows. It is observed that this year also our state facing

drought condition, the Government of Karnataka declared as drought 28 districts and here with proposing for MDM

in the months of April and May of 2015.Anticipated working days in the above said months will be 49. Total

number of beneficiaries for Primary will be 12,09,166 and Upper primary will be 6,67,411 Details of beneficiaries,

requirements of food grains, transport assistance, and cooking cost are mentioned in tables AT-14C and AT-14D.

Regular working days as fixed by Government of Karnataka are 234 for the year 2015-16 as per requirements

of food grains, transport assistance, and cooking costs are mentioned in tables AT-14 and AT-14A.

8

2.2.1 Details about the weekly menu

Department has introduced new weekly menu from January 1st 2014 after thorough deliberation with nutricients

and stake holders to form a balanced nutritional Diet, which includes locally available seasoned vegetables and

green leaves. To provide additional calories to the normal diet, cereals also added in suggestive menu.

Days Menu Vegetables to be used

Mon Rice Sambar Palak and drumstick leaves and other leaves, Potato, Brinjal, Onion,

Tomato, mixed vegetables etc.,

Tue Rice Sambar White pumpkin, carrot, Beans ,Cabbage, Beetroot, Tomato, etc.,

Wed Rice Sambar Drumstick, Potato, Onion, Tomato etc.

Thus Rice Sambar Pumpkin, Bottleguard, curry cucumber, ladies finger, Raddish, Etc.,

Fri Rice sambar White pumpkin, carrot, Beans ,Cabbage, Beetroot, Tomato, etc.,

Sat Bisibelebath/

uppma

Palak and drumstick leaves and other leaves, Potato, Brinjal, Onion,

Tomato,vegetabls etc.,

9

2.2.2 Additional food items provided (fruits /milk/any other items) if any. Ksheera Bhagya.

Government of Karnataka as introduced Ksheera Bhagya Yojane on 01-08-2013, 150ml of hot Milk is

given to all children from 1 to 10th Std in Govt and Aided Schools thrice a week (alternative days). Rs. 5.18 is spent

per child per day.Karnataka Milk Federation (KMF) is supplying the Skimmed Milk powder to all schools. 18

grams of Skimmed Milk Powder is converted into 150ml Milk given to children.

10

Cost per Child per Time:

Sl.

No Details Quantity Cost

1 Skimmed Milk Powder 18 Grams 4.59

2 Sugar 10 Grams 0.32

3 Fuel - 0.15

4 Other - 0.12

Total 5.18

Honorarium to CCH /Month Rs. 100

Rs. 37990.33 Lakhs is spent from Government of Karnataka for Kshera Bhagya Yojane 2014-15.

2.2.3 Usage of Double Fortified Salt KFCSC

Double fortified salt is being purchased every month from Tamilnadu Salt Corporation of India Limited through

KSFC Ltd.

Schools are utilizing the above said salt with appropriate proportion. The salt contains Standardized quality with

Iodine which is very essential to all. Salt is being supplied every month along with the delivery of ingredients to the

door steps of schools.

Standards Quantity

1 to 5 02gms

6 to 8 04gms

Some Districts like Kodagu, Dakshina Kannada are not getting DFS, because of small quantity. The state Govt.

has instructed to KFCSC to procure DFS compulsory to all the districts.

11

2.2.4 At what level menu is being decided / fixed. State and Local

Sample menu is being decided at State level, while finalizing, importance given to local food variety. School

also given freedom to follow the menu according to the local need and taste.

ex: on Wednesday Godimudde(wheat ball)/ Ragi Mudde with greens sambar.

2.2.5 Provision of local variation in the menu.

There is no any staple food for Karnataka. People are using different menu across the state. In order to cater the

needs of all the children, a provision has been made to adapt local variation in menu as per the climatic conditions of

the particular dist.

The food is cooked according to the local cusine. In some districts like Dakshina Kannada and Uttara Kannada.

Coconut is used in sambar as main ingredient. Vegetables which are grown in the local area mostly used.

Wheat Ball is using in the districts like Chithradurga, Davangere. Ragi (Millet) is using in Mandya,

Chikkaballapura, Kolar, some parts of Mysore. Jowar is using mostly North eastern districts of Karnataka.

2.2.6 Timings for serving of mid day meal at school level.

General lunch session in schools in our state is from 1.00 pm to 1.40 pm . In some districts the lunch break may

varies as per the Geographical condition. This time is maintained from Monday to Friday. Saturday meal serving

time is 10.40am to 11.20 am.

2.3 Food grains management

2.3.1 Timeframe for lifting, District wise lifting calendar of food grains.

The timeframe for lifting from the godown starting from the 1st day of the month proceeding the allocation

quarter and up to 25th

of the last month of the allocation quarter. Districts get indent from Assistant Directors Taluka

Panchayat is taken before 10th

of the respective month and lifted before 25th

of that month ensuring the allocation of

food grains does not gets lapsed. Recently the report was carried out, regarding quality of the food grains supply by

12

the KFCSC in Mandya District. 18 schools opinions were collected and disseminated the result showing that the food

grains (Dal, Salt, Wheat, Oil,) supplied by the KFCSC is good and free from the complaints.

There are no interruptions or obstacles found in the food grains management, Adequacy of allocation and supply

timely lifting, transportation and distribution along with the storage of food at different level. The state has pursued

round the year visiting all the districts and also discussing these facts with the district authorities who attended the

state level meetings. Successful deeds of theirs in allocation, procurement, storage and service during the course of

implementation are passed. The FCI and KFCSC are in hot touch with the state and districts for streamlining the

programme. One month’ buffer stock is well maintained in all MDM schools at the state.

2.3.2 System for ensuring lifting of FAQ food grains (Joint inspections at the time of lifting etc)

During lifting of the food grains, joint inspections are done by MDM and Food and civil Supply officials. At the

time of lifting we ensure the presence FAQ on all bags. The food grains are lifted from FCI stock yard to Karnataka

State Food Corporation stock yards located at taluk level. The same are transported to schools under the supervision

of Assistant Directors. As per recent circular some districts intiated install to electronic weighing scales to be fitted all

the vehicles owned by the transporters.

2.3.3 Transportation and distribution- School level.

Rice is lifted from FCI Godown in the Second week of every month and is store in KFCSC godown at Taluka

level. Dal, Oil and Salt are procured by KFCSC and stored at KFCSC godown at Taluka level. Based on the indent

placed, Rice along with Dhal, Oil, Salt supplied to schools in the 2nd week of every month. Food grains are lifted

and supplied to schools one month well in advance. MDM Scheme is operated throughout the year in drought hit

areas of the 3 taluks of our district recently the circular has been issued to the all the transporters to install electronic

weighing machine or spring balance at the time of distributing to the schools and also advised the Head Masters to

ensure the correct weight of food grains.

13

2.3.4 Number of schools receiving food grains at doorstep of schools. - All schools.

All the schools are receiving food grains at doorstep by the contractor appointed by the CEO ZP`s in their

respective districts from Taluk godowns. This godowns are being maintained by the KFCSC.

2.3.5 Storage facility at different levels. – KFCSC.

Rice is lifted from FCI Godown in the Second week of every month and is stored in KFCSC godown at Taluka

level. Dal, Oil and Salt are procured by KFCSC and stored KFCSC godown at Taluka level. Based on the indent

placed, Rice along with Dhal, Oil, and Salt supplied to schools in the 2nd week of every month. Buffer stock will be

maintained for a span of 1 month in all MDM schools and so also in KFCSC godown at Taluk level as standing

instruction and also maintained.

2.3.6 Challenges faced and plan to overcome them.

Transporters are appointed by CEO, Zilla Panchayath to transport rice from KFCSC Godown to schools

separately to avoid Transportation delay. Substitute arrangements have to be made by the transporters as per the

standing instructions.

• Rice, Dal, Oil and Salt are to be transported together. In case of any interruption Dal, salt and Oil are not

procured on time then it affects the distribution process. Such interruptions were rectified through substitute

arrangements. In case of deficiency LPG cooking process is interrupted, remedial measures through substitute

supplementation from the concerned gas agency is instructed for immediate action.

There are no interruptions or obstacles found in the food grains management, adequacy of allocation and supply,

timely lifting, transportation and distribution along with the storage of food at different level is observed. The state

has pursued round the year visiting all the districts and also discussing these facts with the district authorities in the

state level meetings. Successful deeds of their in allocation, procurement, storage and service during the course of

implementation are passed. The FCI and KFCSC are in touch with the state and districts for streamlining the

programme. One month’ buffer stock is well maintained in all MDM schools at the state.

14

Challenges faced:

The short supply or delayed supply of food grains and other ingredients are charged finding the defaulter at that

level and are held responsible for immediate arrangements. Follow up is made in this behalf.

If such problem is caused negligently by transporters they will be black listed. If it is from concerned officials

then charges are framed against them as per CCA and programme will be continued without interruption.

The supply of LPG, cooking gas has also been viewed seriously not to break the supply but to maintain the

requirement through advanced refill supplies.

The CEOs of ZP are fully empowered along with district administration to overcome any interruption at any

stage by the concerned and to keep hold on such persons legally as per the standing instruction.

Every act of such kind is pursued through feedback by the state office.

2.4 Payment of cost of food grains to FCI

2.4.1 System for payment of cost of food grains to FCI

FCI is supplying rice and bills submitted to the Chief Executive Officer, Zillah Panchayath for approval and the

same would be submitted to the treasury and cheque were drawn and credited to FCI through RTGS / Treasury.

2.4.2 Status of pending bills of FCI of the previous year.

No such bills are pending under FCI. All bills are cleared in time without any pendency. During the course of

implementation of MDM in the state, the payments of cost to FCI is a regular process and so far complete payment is

made without any pendency of the previous year. After obtaining the supplied bills the district authorities have

completed payments and the same informed to the state. Thus there are no pending bills of FCI anywhere in the state.

2.4.3 The process of reconciliation of payment with the concerned offices of FCI.

Regular monitoring and payment of cost of food grains is being made in co-ordination with FCI authorities.

15

2.4.4 Relevant issues regarding payment to FCI.

The major issue regarding to FCI is the payment gap between the bill generation and the date of payment is just

15 days only, this is very short time to clear the bills because the bills reached to the concerned districts after 10days

from the generation of the bill, and to clear these bills it takes more than 15 days since it has to go different sections

for verification. This time limit has to be increased to 30 days so as to all next level officers will have enough time to

clear the bills.

2.5 System for release of funds provided under MDM

(Central and State).

2.5.1 .Mode of release of funds at different levels, (e-transfer of funds directly from State to Schools /

implementation agency)-

The release of funds from the centre and state, up to the level of school is operated on the time schedule prepared

for the year 2014-15. These funds are getting quarterly basis through treasury the same funds will flow to Taluk

treasury and inturn to school accounts. Steps are being taken to transfer this fund through e-transfer.

Details are shown in AT-23

2.5.2 Dates when the fund released to District /Block / Gram Panchayath and finally to the Cooking Agency

/School.

* Funds are releasing 3 months well in advance directly to joint account and MDM maintenance fund is also

monitored by all level Officials at the time of their visit.

2.5.3 Reasons for delay in release of funds at different levels. –

The mandatory table AT-24 is duly enclosed connected to the fund flow from state to the district, the blocks and

finally to the school MDM account .The time to transfer funds from state to districts will be 05 days and from

16

districts to taluk panchayats and school centers will take a span of 15 days. The flow of funds is always in advance

for uninterrupted operation.

2.6 Cook cum Helpers.

One day orientation programme for Cooks.

2.6.1 System and mode of payment to honorarium of honorarium to cook cum helpers and implementing

agencies viz NGO`s / SHGs.Trust/ Centralized Kitchens.

The mode of payment of honorarium to cook-cum-helpers including NGOs / SHGs / Trust / centralized kitchens

etc., is made through electronic fund transfer to their concerned bank accounts without any delay. The CCHs are paid

Rs.1600/-per month and helpers @ Rs.1500/-per month to their personal account through e-transfer. The additional

payment of Rs.100/- to the head cook is out of state fund. In addition to this a sum of Rs.100/- is paid to the Head

cooks and Cook cum helpers for the preparation of hot milk service to the children 3 days per week.

17

2.6.2 Rate to honorarium to cook cum helpers

The head cooks are paid Rs.1600/-per month and helpers @ Rs.1500/-per month. The additional payment of

Rs.100/- to the head cook is out of state fund. In addition to this a sum of Rs.100/- is paid to the Head cooks and

Cook cum helpers for the preparation of hot milk service to the children 3 days per week. This amount is paid

through state fund under “Ksheera Bhagya Yojane” .This honorarium is normally paid for a period of 10 months. If

it is extended to drought hit areas in vacation also they will be paid round the year. Wherever the NGO services are

utilized they have to bear the expenditure in respect of kitchen sheds and other infrastructure including transportation

of cooked food to schools and appointing helpers for service through the state funds. This assignment is carried on

the basis of circulars issued during 2013-14 and will also continues in future years to come.

2.6.3 Number of cook cum helpers having bank accounts.

All this CCH`s honorarium being paid to cooks individual accounts through e-payment.

2.6.4 This section should also include the details of cook cum helpers like eligibility as per norms , approval of

cook cum helpers engaged and the strategy to fill the gap ( if any)

In the state only women CCHs are appointed as per the guidelines from the MHRD and the priority is given to

widows, destitutes and women belongs to SC/ST during the selection. The selection is made at schools level through

a committee constituted under the chairmanship of Chairman, Grama Panchayath. The minimum qualification fixed

for the Head Cook is 7th standard. The taluk wise number of Head Cooks appointed is given below.

Selection Committee of Head Cook and CCH.

Chairperson:- Chairperson of Gram panchayath

Secretary:- PDO/GP secretary

Members:- 1. SDMC president

2. Head master

18

2.6.5 Provisions for health check-ups of cook cum helpers.

Under NRHM, Rashtriya Bala Swasthya Karyakram health checkup provided to all children including all types

of management school students. Total students covered for health checkup in the year 2014-15 were 62,84,414 along

with health check up details of distribution of vitamin A tablets, de-worming tablets and spectacles are provided in

table AT-21.

Along with students, all cook cum helpers also got health check up facility twice in a year. Priority of

health check up for CCH also given equally with students.

2.6.6 Modalities for appointment of cook cum helpers engaged at school level and working at centralized

kitchens, in case of schools being served through centralized kitchens.

Appointment of cook cum helpers engaged at school level working at centralized kitchens is done as per the

norms of MDM by the NGO associated with it and modalities inspected by MDM office.

2.7 Procurement and storage of cooking ingredients and condiments

2.7.1 System for procuring (good quality Ag-mark / FPO) pulses, vegetables including leafy ones, salt,

condiments, etc. and other commodities.

Pulses edible oil, salt is supplied through KFCSC by NCDEX as per the indent placed by the district, KFCSC is

supplies Rice, Wheat, Dhal Salt and cooking gas cylinders is provided through the assigned agencies. The remaining

ingredients like Vegetables, green edible leaves, condiments and spices are procured by the Head cooks as per the

common directives. The purchase will be made as per the Menu chart of the day and week. The contingency in cash

will be released by the Head master based on the attendance of the children. The enhanced contingency per child per

day in primary is Rs. 3.59, and Rs5.38 is spending in upper primary schools respectively. The contingency of

procuring gas cylinder remains the same at the rate of 1000 meals per cylinder (Primary) and 750meals/cylinder to

upper primary. The gas cylinders are supplied as per norms and directives provided to the agencies through CEOs of

19

ZP on the basis of route maps. The procurement is maintained as per indent received from the schools two months in

advance based on the indent given by the institutions.

2.7.2 Whether FIFO method has been adopted in usage of pulses and condiments etc. or not.

FIFO method has been adopted so as to provide fresh and quality food to students, which inturn helps the

smooth management of MDM in schools of district.

2.7.3 Arrangements for safe storage of ingredients and condiments in kitchens.

The ingredients and condiments in kitchen are advised to keep in a clean and dry place. The condiments and

ingredients are prevented from direct exposure to sunlight, and other impurities. Tight sealed containers are provided

for better storage. Kitchen area is advised to maintain clean and hygiene. FIFO method is adopted in usage of pulses

and condiments and kitchens.

2.8 System for cooking, serving and supervising mid-day meals in the school and measures to prevent

any untoward happening.

All schools prepare food through LPG gas only. Cooking staff maintains an hygienic way while preparing food.

All the cooks are provided with aprons, cap and glows to maintain hygiene. Students are being served food by sitting

them systematically.

20

All the schools are instructed with renewed instructions and cooks are trained twice in a year for the purpose of

cooking and serving MDM. The cooks will come tidily maintaining the personal hygiene which is regularly checked

by the HM, SDMC & Mother’s committee before commencement of cooking every day. Health check is also

maintained round the year to the cooks to avoid outbreak of any disease or any epidemic. It has become regular work

to sweep and clean the kitchen, utensils, cleaning of food grains and vegetables and prior wash of all the utilizing

materials. It includes water tanks, water filters supplied by the State Govt through RDPR in the name of

‘JALAMANI’ in Govt schools. Aided schools have also procured filters in the interest of school children. The

preparation of cooking depends on the no of strengths of the day and consumable materials are procured from the

store by the Head Cook in the presence of the HM.

21

The vegetables and greens are purchased in the local fairs or in the vegetable bazaars. They are proportionately

utilized as per the menu chart and the vegetables which are cleaning, cutting and washing in clean water for

preparation and timely cooking. Registers are maintained to record daily consumable items including the vouchers for

the purchase of vegetables.

The cooked food is tasted by two teachers of the institution on routine basis before serving it to the children.

Food is cooked in the kitchen sheds only restricting no entry to the children and strangers. The cooked food is closed

with the lids till it is served to the children to avoid any fall of insects, lizards, dust and other odd materials. The

cooks are served with aprons and caps through the state fund for maintaining safety, health, hygiene and recognition.

Supervision is interested to the HM, SDMCs, Mother’s committee and teachers during the meal hours. There is

no extra utility of time consumed for this purpose. Care is taken to maintain academic hours.

The teacher will never sustain any loss in periods of teaching, the supervision helps the children of lower classes

from the high handedness of upper class children during the rush hours of meal.

The class wise seating arrangement is made avoiding buffet system and standing in queue in procuring food

before the hot containers. The schools where seating arrangement is found less have the system of queue by keeping

the benches as hurdles between the hot containers and the children.

Even classrooms and corridors available for seating are utilized under the supervision of class teachers avoiding

the kick dust on the floor. After consuming the food the classrooms and corridors are tidily cleaned.

The surplus remains of the food in plates are collectively deposited into the decomposition pits and are covered

with a layer of mud for decomposition and to avoid interruption of stray animals and birds –dogs, pigs, crows,

insects, etc., After serving the food -the utensils, kitchen and other serving materials are cleaned, washed and are

placed tidily inverted in the respective places. Care is also taken by cooks for any leakage of gas from cylinder after

fixing and putting of regulators.

22

2.9 Kitchen-cum-stores.

From 2006 to 2014-15 Government has sanctioned 54830 kitchen sheds. Out of which 33879 have been

completed, remaining 1242 kitchen sheds are in different stages of construction and 8509 kitchen sheds are yet to be

started.

2.9.1 Procedure and status of construction of kitchen-cum-store.

As per the directions of MHRD Kitchen-cum-stores are constructed annually under priority basis in schools by

SDMC’s where availability of sites, administrative approval. Sub-committee is framed to supervise the constructions

and monitoring expenditure. Technical supervision is done by PRED Engineers.

2.9.2 The reasons for slow pace construction of kitchen cum stores, if applicable.

Most of the kitchen-cum-stores have been completed and others are under construction and are ready for

completion in few months.

2.9.3 Whether any standardized model of kitchen cum stores is used for construction.

Kitchen-cum-stores have been sanctioned according to plinth area and it depends on total number of

students in schools and each plinth area has a standard estimated model of construction.

23

2.9.4 Details of the construction agency and role of community in this work.

An advisory committee for construction of kitchen cum store is formed at school level. This committee will

have 5 members including SDMC president and Head master. Funds are used according to the construction level.

2.9.5 Kitchen cum stores constructed through convergence, if any –

There is no any Kitchen cum Store constructed through any convergence.

2.9.6 Progress of construction of kitchen-cum-stores during this year and target for the next year.

For the year 2014-15&2015-16 totally 132 kitchen sheds are sanctioned and yet to start.

NGOs participation in MDM.

During 2014-15, in state 78 NGOs participating in the implementation of MDM Scheme with satisfactory

services and are serving cooked meals to 10.40 lakh children across the State. All NGOs have established their own

central kitchen. They distribute the food to the allocated schools through their transport vehicles. They take utmost

care to transport food from kitchen to schools within one hour. As per inspections and observation made by the state

authorities problems faced in serving food to schools through NGOs are marked. Preparation, packing and distance

(less than 20 kms) traversed will all make the food to remain fresh and hot for a longer time in the vessels.

24

2.10 Procedure and status of construction of kitchen-cum-store (i) funds released under the Mid Day Meal

Programme (ii) other source.

The procedure for construction of kitchen cum store is followed as per the current direction and enhanced

allocation of Rs.18210per sq, meter which is made known to all district and block authorities based on the ideal blue

print to maintain uniformity in construction.

A total number of 43360 kitchens are constructed, 1242 are in different stages, the remaining 8509 numbers are

to be constructed.

NB: Kitchens are constructed based on the availability of sites. Any obstructions for such constructions are to be

solved and taken care of by the block and district panchayat authorities. The CEOs are directed to take this issue on

priority basis for the sake of hot food service to the schooling children.

2.10 Kitchen Devices

Out of 55,908 centers kitchen devices are supplied for all centers. In the year 2014-15 6945 kitchen devices

sanctioned from Central Government and Procurement is in progress.

2.10.1 Procedure of procurement of kitchen devices from funds released under the Mid Day Meal Programme

The required Kitchen Devices for preparation and serving of Mid Day Meal is procured through SDMCs.

2.10.2 Procedure of procurement of kitchen devices from funds released under the other sources.

Procurement of kitchen devices in the beginning ere made through the funds released from central Government

to states, further the state releases amount to Districts. The fund releases from District to Respective SDMC`s.

According to the needs of the schools SDMC`s are procure the kitchen devices as per the norms and guidelines.

In purchase of kitchen devices from the funds released under MDM the procedure is followed by all the MDM

schools are well maintained in stock registers.

25

Other sources: Majority of the schools in the state obtain from donors from the contributors in the form of

plate, tumblers, mixer grinder, pressure cookers, water filters, syntax water tanks, mats, aprons and head scarf along

with hand gloves to the cooks. Donation would be registered in the donors stock registers. Some donors have

contributed kitchen devices, water pipeline services and electrification temporarily based on the needs of kitchens to

facilitate the MDM programme. In some schools donors have constructed dining hall also for the purpose of mid day

meal scheme to the children.

2.10.2 Availability of eating plates. Source of funding of eating plates. – Through District report.

There is sufficient quantity of eating plates for children of MDM operating schools. The source of fund from

SDMC’s to schools and most of the plates have been donated by local donors.

2.11 Capacity building and training conducted for different categories of persons involved in the Mid Day

Meal Programme.

South India Regional work Shop was conducted on 6-12-2014 to highlight the importance of AWP&B by MHRD

team in Bangalore. Joint Director of MDM he to gave inputs of preparation of AWP&B at district level. The state

has conducted several programmes in 2014-15 calling taluk level and district level MDM officers for one day,

Monthly Review strengthen MDM programme round the year. Monthly Review meetings were also conducted for the

district officers and Cluster level Officers at taluk level.

Training for cooks and helpers are also conducted once in a year to strengthen the MDM scheme. Monthly

sharing meetings of Head cooks was organized at the cluster level, along with the maintenance of daily accounts,

Nutrient values, etc, 10 days training to 30 CCHs were imparted by Institute of Hotel management, Bangalore at

State level for the committed ones and also planned to provide similar training programme to all head cooks in the

state.

26

The District & Taluk authorities have selected the best services maintained by CCHS- in the form of best

kitchens and have honored them, Quiz, Essay and cultural programmes were organized to the pupils to create

awareness and to popularize this programme in the public. In-turn school cooking competitions for cooks were held

to inspire the cooks in preparing varieties. The other strengthening programmes are scheduled for the year 2015-16.

2.11.1 Details of the training programme conducted for cook-cum-helpers, State level officials, SMC

members, school teachers and others stakeholders

In order to upgrade the cooking skills and safety measures of CCHs, during this academic year all the cooks are

provided with one day training conducted in the month of Dec-2014. In the orientation programme, the personal

hygiene of cooks, the safety measures to be followed in kitchen, use of LPG stoves, use of Aprons, steps to be

followed in the preparation and serving of food, storing of food grains, accounts maintaining etc., are discussed in

detail. An expert from local home science college was invited for this training programme as a resource person.

2.11.2 Details about Modules used for training, Master Trainers, Venues etc.

The cooks were provided with handbook relating to the subjects of training which comprises of the personal

hygiene of cooks, the safety measures to be followed in kitchen, use of LPG stoves, use of Aprons, steps to be

followed in the preparation and serving of food, storing of food grains, accounts maintaining etc. An expert from

local home science college was invited for this training programme as a resource person. The venue is at Taluk level.

2.11.3 Targets for the next year.- Training manual

Training for all Cook cum Helpers i.e 117842 is Proposed for 2015-16 under MME.

2.12 Management Information System at School, Village / Gram Panchayat, Block, District and State level and

its details.

Management Information System at school level is well established, based on the facts and figures obtained on

daily and consolidated for the month and also year wise. It is the most important information which works on the

27

basic factors of up-building MDM Scheme. The school authorities taluk authorities and district authorities are

seriously maintaining the processed information. It is consolidated stage wise and is transferred to state

administration in the form of MIS portal. Data entry operators are provided at taluk, district and state level office.

SPECIAL REQUIRMENTS:

The Joint Director of Public Instruction of MDM is working as the state officer in running the MDM scheme.

The office requires a sophisticated building. two consultants to MIS, one with a MBA and the other with BBM

qualifications for the analysis and evaluation of MDM programme. As a critical factor a well experienced consultant

for the state office for a thorough evaluation, consultation and advice is essentially required. One statistical assistant

with M.Sc., in statistics and two data entry operators, one computer programmer along with one accounts officer are

also required for state office.

2.13 Systems to ensure transparency, accountability 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-cum-store, and procurement of cooking

devices.

To ensure transparency devices are formed at all stages from school to the state. Accountability, process of

implementation of programme and inter alia food grains management is all made transparently in all MDM schools.

There is the presence of SDMC, Mother’s committee, and parent concerns to witness the implementation

programme of MDM in school. With the support of all these people programme has achieved a success.

The ingredients procurement is done before the school committees. Cooking and servicing is totally an open

activity to all the parents and the society. Appointment of cooking staff is done under the shelter of panchayats,

SDMCs, as per the norms.

Construction of kitchen rooms as per the plan and procedure with greater stability facilitating the scheme is done

by the school and SDMC authorities as per norms. It is thoroughly inspected and taken into possession after a check

28

for facilities by the school committee. Any short fall in procurement will never be accepted unless it is fulfilled.

Every procurement of cooking devices @ Rs 5000/- per each will be done under the approval of SDMCs.

Cooks are also trained thoroughly for preparing better quality, nutritious and tasty food as per the menu chart.

The work stages in construction of kitchen are open display to the public and authorities. Whenever the shortage of

food grains and cooking items are seen, immediate intermittent food grains management is done from the neighboring

schools. The dues will be made good after procurement.

There is wide display of details connected to MDM maintaining the scheme, quantity, daily menu, kitchen sheds

construction and other details on the walls of schools for the public notice.

2.13.1 Display of logo and other information at a prominent visible place school.

All the schools are displaying logo and other information such as Ambulance, Fire, PHC, ADPI`s, DDPI`s, EO`s

No.`s. under medical emergency plan.

2.13.2 Dissemination of information through MDM website.

All the information relating to the MDM in state is disseminated in www.schooleducation.nic.in

2.13.3 Provisions for community monitoring at school level i.e Mother Roaster, inspection register.

All the schools are informed to maintain Mother Roaster. It tells any one of the mother in a particular village

should come to school on Roaster basis to check the food grains and also taste the food. All these should be

maintained in a roaster. In addition to that the inspection register also should be maintained to record the officials

visit and their opinion to improve the Mid day Meal.

2.13.4 Conducting Social Audi.

Under the Social Audit Bellary and Vijayapura(Bijapur) districts were selected on the lines of the Andhra

Pradesh and requested RDPR to assist the logistics.

29

2.14 Measures taken to rectify

2.14.1 Inter district low and uneven utilization of food grains and cooking cost.

Cases of low and unutilization of food grains is scarcely found in the state, that too, in urban areas where

civilized delicacy is seen. In such schools some children show lower consumption of food. To overcome this situation

the school establishment has planned to utilize the surplus food grains by preparing special items, weekly with the

help of contributors or donors by gaining jiggery, sugar under the festive ingredients as a weekend special menu

which helps the children to consume more to equate the balance. Special preparations like “Sweet pudding, Holige,

Belebatha, Puliyogre, Pullav, Chithranna” etc, are the managerial items. The cooking cost remains the same without

imbalancement except with contributory ingredients.

2.14.2 Intra-district mismatch in utilization of food grains and cooking cost.

Every district is independent with the democratic setup to select the choice of preparation for their children to

provide good and nutritious food out of the supplies in preparing varieties.

2.14.3 Delay in delivering of cooking cost at school level.

The state has never faced deficit in releasing the allocation of the cooking cost but has maintained one month

advance through the district authorities. It is already instructed that if unfortunately found run-short of gas the HMs

are at a liberty to advance through the school funds (accumulated fund). Thus no where it has come in the form of

complaint that the delay is made in releasing cooking cost.

2.15 Details of Evaluation Studies Conducted by state/UTs and summary of its findings

Center for Symbiosis of Technology Environment and Management (STEM) was carried out evaluation of

midday meals programme in Karnataka in April 2014. The main objectives of evaluation to review the status of

enrolment of school children within different categories, to assess the learning capacities enhancement among the

different age group children, to evaluate the nutrition levels and physical health characteristics among school children

of different categories and review the processes involved in implementation of the scheme for its effective outreach.

30

It covered all the districts and selected fifteen schools in each district. It highlighted some of the strengths of the

MDM are MMS is regular, no discrimination among children, good proportion of SC/ST cooks, funds flow is regular

and allocation is adequate etc, and other comments on it such as: Nutrition received from the mid-meal eaten falls

short, 10% of students only practice the habits of washing hands, contribution of SDMC members is small.

MHRD has selected 2 institution such has RIE Mysore and ISCA to monitor the implementation of the MDM.

RIE Monitor the MDM in 4 districts Bangalore Urban, Chamarajnagara, Ramanagara and Bangalore Rural, as 1st of

yearly Monitoring from 1st October-2013 to 31

st March-2014. And again they have monitored second time in

Chithradurga, Bellary, Haveri and Koppala. As second half yearly Monitoring from 1st June-2014 to 30

th November-

2014.

It covered 8 districts they selected 40 schools in each district. It highlighted some of the strengths of the MDM-

MMS is regular, no discrimination among children, good proportion of SC/ST cooks, funds flow is regular and

allocation is adequate etc, and other comment on it such as: Nutrition received from the mid-meal eaten falls short,

10% of students only practice the habits of washing hands, contribution of SDMC members is small. State has taken

required steps to rectify the observation done by the RIE and ISCA to improve the successful implementation of

MDM. We have received first half yearly final report. For second half yearly monitoring report is the draft copy. And

final report yet to be get.

It recommended revision of norms for high school children based on nutrition requirements, quality aspect and

change of menu for at least alternative days.

a) Adequate and regular supply of Double-Fortified Salt, vegetables and Fruits,

health check-up.

b) Infrastructure and community involvements such as in adequate drinking

water, less community involvements.

d) Monitoring such as focus of visits, less frequency of visits.

31

The State has taken initiatives of more involvement of community through Thithi Bhojan, providing separate

store rooms, maintaining more kitchen gardens, introducing new balanced diet with locally available seasoned

vegetables. State has requested RBSK to provide adequate Iron Folic Acid tablets against to the number of students.

All the districts EO’s has conducted health check-up for cooks during cooks orientation programme and also created

awareness about symptoms of anemia. All the schools were covered under the programme Samudayadatha Shala

Karyakrama which envisages mandatory visit of all officials twice in a year.

2.16 Brief write up on best practices followed in the State.

As years have passed, the implemented scheme of MDM is growing abundantly with many a number of best

practices as witnessed during the visits round the state. The co-operation of State Govt is also enormous in helping

the scheme to run smoothly involving the society thoroughly into this scheme . The following are the best practices

implemented.

1) The state has given liberty to the district authorities in utilizing locally grown food grains, vegetables and other

ingredients to utilize based on the local taste along with the uniformity of menu chart. Eg. use of Ragi in Kolar and

32

other districts was encouraged. Supplied wheat is utilized in varieties for preparing puddings, upma and other tasty

food of their choice.

2) The Govt of Karnataka has introduced “Ksheera Bhagya Yojana” through distribution of 150 ml hot milk

during assembling hours of the school for 3 days in a week. It is benefitting 64lakhs children under the state fund of

300.00 Crores per year.

The Govt of Karnataka has issued an order No.ED40MMS2012, Bangalore dated 27-07-2013 implementing the

scheme for maintaining the complete health and hygiene of children and to avoid anemia and malnutrition among the

children for their potential growth. Proteinacious balanced diet is provided in the form of hot prepared milk to the

children of 1-10th standards in Govt and Aided schools of MDM on alternative days of the week-Monday,

Wednesday, Friday but for Urdu schools on Saturday. Karnataka Milk Federation (KMF) is supplying milk powder

of fresh in 1kg packs are supplied to schools based on the average requirements and indents proposed.

The cooks-cum-helpers of MDM kitchens are provided with aprons, caps and hand gloves, purchased out of

accumulated funds of the school. To this effect the order is issued from the state. From the beginning of 2014-15

complete implementation is expected. Pits are dug in the school premises selecting the corner zone for dumping the

wastes and a layer of mud is covered for gaining the composts which will be utilized for growing vegetables in school

gardens. School gardens are maintained in majority of the schools to grow vegetables for utilizing in MDM, water

source is through the hand, plates and utensil wash will be channelized to the garden. Pupils also help in developing

school gardens. Many schools have coconut trees along with other fruit bearings trees/plants, Mango, Guva, Papaya,

Banana etc., and the Coconuts are abundantly used based on the availability of palms in the institution.

1. For maintenance of health and hygiene the class, teachers check the pupils personally maintaining tidiness while

consuming food eg.-out growth of nails and their removal to avoid unhygienic act. The children clean and wash

plates and tumblers before and after meals. Brushing of teeth is also checked by the teacher before meals and are

advised to use toothpaste to maintain the denture and gums free from infections.

33

2. Eco friendliness is also taught to the children to maintain the school garden and other herbal growth around their

houses and are also instructed for aforestation in plant growing areas to grow useful plants. Thus eco-friendly relation

is maintained.

3. Cultural aspects like offering prayer before consuming the meal are also maintained uniformly in all schools.

4. Use of fire extinguisher, sand and water to extinguish the ignited fire is also taught from 5 to 10th standard

pupils.

5. Capacity of leadership, team spirit, patience and endurance and sharing of responsibility is also taught to the

pupils, theoretically and in practice while taking the meal.

6. Food and nutritional values are taught in all the classes of all MDM school. Thus hesitation to drink milk by

some students, throwing of cooked vegetable pieces without consumption, amount of food to be consumed as per

capacity are all taught to all classes of children for maintenance of hygienic and nutritional values.

7. Handling emergency situations and First aid treatment have been compulsorily taught to all teachers which has

descending even to the upper class children in avoiding mishaps and other casualties

8. School level competitions are arranged for students, cooks in respect of MDM best practices and achievements.

9. Competition for CCHs in the preparation of variety of food items by using MDM food grains are held at inter

school and Taluka levels to encourage the workers.

2.17 Untoward incidents

2.17.1 Instances of unhygienic food served, children falling ill Sub-standard supplies,

Recently no instances of unhygienic food served are not reported in the district during the year 2014-15. Also

the instances of children falling ill, sub-standard supplies, misuse of resources are not reported. The strict vigilance is

made to trace such incidences by the supervisory staff during the day to day school visits.

2.17.2 Sub-standard supplies:

No such sub standard supplies reported. ADPI’S and HM’s are directed to reject the sub standard supplies.

34

2.17.3 Diversion/ misuse of resources

No reports received regarding Diversion/ misuse of resources in any Districts.

2.17.4 Social discrimination

There is a report regarding cast discrimination in serving MDM in Kuppegala, Mysore District where upper-

caste children refused to eat Mid day meals prepared by a Dalit Cook, reported on 22/9/2014. The Officers of

Education Dept, and Social Welfare Dept. rushed to the school and held a day long discussion with the Stake

Holders. Under the Leadership of the District In-charge Minister and other district Officials sensitized the society and

convinced the children to eat the Mid day meals.

2.17.5 Action taken and safety measures adopted to avoid recurrence of such incidents.

By using the Mass media Dept. Officials highlighted the importance of MDM and its impact.

2.18 Quality of food

2.18.1 System of Tasting of food by teachers/community. Maintenance of tasting register at school level.

The state wide instructions from the beginning of MDM Programme is given at school level to taste the hot

prepared food at MDM kitchens by two teachers by rotation. Even in the same branch institution before serving it to

the stake holders of 1-10th classes. Any doubtful preparation is taken in the form of samples are sent to the reputed

labs. The verified results are considered as indications for any change in the food preparation to maintain hygiene

level. MME allocation at the rate of 1.8% will be released to the districts for testing the food sample of schools in

reputed labs of the districts. This process will be taken up seriously to visualize any lacuna in the preparation of food.

SDMC members and parents also visit and taste the food and give feedback.

Taste book is maintained by school and signed by a teacher who tastes food. Mothers’ committee is formed at every

school to give their effective feedback and same will be considered for the improvement of the quality of MDM.

35

2.18.2 Testing of food sample by any reputed labs for the presence of nutrients and presence of microbes, if

any, as per norms of Mid-Day Meals.

2.18.3 Engagement of NABL labs for the testing of Meals.

2.19 Involvement of NGOs and Civic Body Organizations (CBOs)/PRIs in the implementation and monitoring

of the Scheme.

2.19.1Modalities for engagement of NGO`s / Trusts for serving of MDM through centralized kitchen.

The present state of service from 78 NGOs in the state is continued to serve 5640 schools 10.46 lakhs children

across the state. The setup of kitchens are maintained by NGO`s alone and cooked food in safety and securely

supplied in packed container through their own transportation system. Required number of helpers are appointed as

per procedure to serve the food in the school in disciplined manner. They prepare and supply the food as per menu

chart to the schools on schedule. Separate meetings are conducted quarterly at district level and twice in a year at

state level for the review and achievement checks. The advantages and disadvantages are also reviewed by authority,

with strict instruction to ensure the quality, quantity and timely supply of hot food to the school.

2.19.2 Whether NGO`s / Trusts are serving meal in rural areas.

NGO`s serving meals in Rural area`s covering 5.85 lakh children.

2.19.3 Maximum distance and time taken for delivery of food from centralized kitchen and schools.

The time taken between preparation of food and serving cooked food is less than one hour and also the distance

is less than 20Km.

36

2.19.4 Measures taken to ensure delivery of hot cooked meals to schools.

Instructions given to the all the NGO`s in a state strictly adhere the rules laid by the authority.

2.19.5 Testing of food samples at centralized kitchens.

The incident of a dead lizard being found in the Mid day Meals served by the ISKON at the Government Urdu

School, D.J halli, Bangalore on 19th

September-2014. Children who were admitted to treated in hospital is the matter

of utmost seriousness. The same food samples were sent to labs, the result is showing that Residues of Toxis metal

ions and anions, pesticides, cyanide, Barbiturates, Benzodiazepines group of drugs were not detected in all the above

stated exhibits. The same has been intimated to MHRD for further action.

2.20. Status of Rastriya Bala Swasthya Karyakram (School Health Programme)

The school health programme is implemented under Suvarna Arogya Chaitanya programme in convergence with

Department of Health and Family Welfare. A team of doctors visits schools during the month of August every year to

assess health condition of each child. The doctors record the details of the child in individual health card. The

children who are identified with health disorders are recommended for higher treatment. Under this programme

108597 children of 1933 schools are covered up to Dec 31st 2014.

Rastriya Bala Swasthya Programme: The Government, Aided, Un-Aided school children from 1 to 10th

std,

the Medical checkup will be going on throughout the year since 2013-14 under RBSK scheme. The team consisting a

Doctor and Nurse from each Taluk under NRHM, such 2 teams will be conducting medical checkup for all children.

Treatment will be given according to the requirements under NRHM and as well as Yashaswini network and

provision will be given for free-cost of operations if necessary.

2.20.1 Provision of micro- nutrients, Vitamin-A, de-worming medicine, Iron and Folic acid (WIFS), Zinc.

Apart from hot cooked meals, children are provided supplementary nutrition in the form of tablets, the details

are as follows:

37

Children are provided vitamin ‘A’ and de-worming (Albendazole) Tablets once in six months and WIFS tablet thrice

in a week.

2.20.2 Distribution of spectacles to children with refractive error,

Spectacles have been distributed to 5148 children with refractive error.

2.20.3 Recording of height, weight etc.

Under RBSK scheme height and weight is recorded by the headmaster in health checkup register.

2.20.4 Number of visits made by the RBSK team for the health check- up of the children.

According to the guidelines given by the department RBSK team visits the school through the year at-least two

times.

2.21 Present monitoring structure at various levels. Strategy for establishment of monitoring cell at various

levels viz, Block, District and State level for effective monitoring of the scheme.

At the state level SMC headed by Additional Chief Secretary is monitoring the programme. In a workshop he

disclosed the various executions made for the advancement and successful achievement of MDM through the

Principal Secretary to Education Department and Commissioner of the state education including the JDPI of MDM

along with the circle of authorities in the state who are helping the implementation of this scheme.

At district level DMC headed by deputy commissioner monitoring the scheme. The CEO of ZP ,DDPI(Admin),

EO of MDM and other concerned including the agencies of supply FCI and KFSC will all meet once in a quarter

along with the educational standing committee of the Zilla Panchayath. At Taluk level TMC headed by Assistant

commissioner and Eos are monitoring the scheme along with BEOs and others, till clusters. At the base level schools

will have the HM, SDMC`s, Mother Committee and Panchayath members of the region will steer and monitor the

scheme.

38

2.22 Steps 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 School Management Committee at village / school /

cooking agency level in the light of Right to Education Act, 2009

Recently Steering and Monitoring Committee meeting was held on 11/11/2014 chaired by Additional Chief

Secretary, Karnataka. He gave the directions to construct 3900 kitchen centers to be completed soon.

Hon`ble Sri. Vishwanath, MLA presided the meeting and enquired about the delayed honorarium and suggested

let the cooks should get honorarium in one month advance. The Chair Person gave directions to the department that

Head cook salary should given through RTGS. The hon`ble Secretary directed department to take stern action against

to the NGO`s those who failed to not satisfied the norms such as cleanliness and hygiene. Additional Chief Secretary

asked to display the chart showing do`s and dont`s of programme in every kitchen center.

As per guidelines issued under midday meal programme, Steering-cum- Monitoring Committees have been

constituted at Block, District and State Levels. In the year 2014-15 number of meetings conducted at State level,

District level-59, Taluk level-216. Inter district Inspections are conducted by the state level for the better

implementation and monitoring of the programme where in all the records are scrutinized and the quality of food is

checked randomly. Regular quarterly Phone in programme on radio attracts a lot of public listeners and the problems

of MDM are solved through easily by the Secretary, Primary and Secondary Education, GOK, Commissioner for

Public Instruction Director Primary Education, Joint Director MMS. It has also been planned to shoot documentary

film about the successful stories of MDM and also best practices that are in practice throughout the State.

Best working ADPIs of the Taluk and also Cook cum helpers are also awarded for their excellent service on the

expected parameters. Advertisements are published through print media such as news paper. It is also planned to

advertise through news bulletins and jingles on electronic media such as radio and television to popularize the

effective implementation of MDM programme in the State. Best cooks at Taluk level are awarded during the year

2014-15. All schools have notified on the walls about the statistics implementation of MDM including Toll Free

39

Number at State and District Level Frequency of meeting at district vigilance and monitoring committee is once in a

month which is compulsorily conducted.

2.23 Frequency of meeting of District Vigilance & Monitoring Committee held under the chairmanship of

senior most MP of the District to monitor the scheme. Gist of the issues discussed and action taken thereon.

Twice in a year the programme is scheduled to continue the meeting of district vigilance and monitoring

committee, to be held under the chairmanship of senior most MP of the District which has already been implemented

in 1/3 of the districts in the current year and will be maintained compulsorily for the year 2014-15. The now

conducted programmes have fruitfully discussed issues connected to MDM programme and have resolved to take

action against interruption and redressal. The same is transferred to the state office. The common findings are in the

vision of the state for future remedial treat to other districts.

2.24 Arrangement for official inspections to MDM centers and percentage of schools inspected and summary

of findings and remedial measures

Official inspection to MDM centers and all most all schools are inspected and totally managed at stage levels

and the review and follow-ups are also regularized. The summary finding and remedial measures advised and adopted

by the schools is also visualized and taken into consideration. The state office, district office and block office

inspections and their inspections are shown as here under for the year 2014-15.

1. No of State level inspections 4,107

2. No of District level inspections 24,689

3. No of Block level inspections 42,219

2.25 Feedback/comments in respect of report of Monitoring Institutions designated for your State/UTs to

monitor implementation of MDM and action taken thereon.

The monitoring institutions have sent reports connected to their districts and blocks in the consolidated

proforms. Those reports are placed before the higher authorities of the state along with the findings and comments in

the form of feed-back. This state of affair is well transacted and discussed thoroughly in the state level DDPIs, EO-

40

MDM and BEOs meetings. The findings and their remedies connected to implementation of MDM and monitoring is

recalled in the directives provided to the districts and blocks as to who has to monitor and implement the scheme on

regularity basis, overcoming the problems for smooth operation of the scheme. Thus feedback is already given to the

concerned to gain accuracy in reaching the targets.

2.26 Details of the Contingency Plan to avoid any untoward incident. Printing of important phone numbers

(e.g: Primary health center, Hospitals, Fire brigade etc) on the walls of schools building

At state level a special contingency plan is advanced by taking the help of student welfare fund and student

insurance fund along with the state exchequer to meet any emergency issues of untoward incidents. Immediately

funds will be released to meet the same. At the district level, the district administration and CEO ZP are also

maintaining the state level contingency to meet any untoward incidents, likewise, at block level, school level and also

emergency funds are maintained through accumulated funds.

School Emergency Medical Plan:

To avoid any untoward incident implementing and monitoring authorities at all the level are directed to check

procedure at school level adopted to avoid any untoward incidents. Instruct all head masters to prepare “SCHOOL

EMERGENCY MEDICAL PLAN” and to publish phone numbers of all concerned who can help in case of

emergency in schools. Marking red or danger zone areas exhibiting awareness to the children not enter such zones

like Kitchen, Pit, Submerged tanks etc. Periodical care takers are the HM, School teachers, cooks, SDMC, Mothers

committees including the public.

41

* EMERGENCY MEDICAL PLAN *

SLNO DEPARTMENT PHONE NO

1 VEHICLE OWNERS

NEAR BY SCHOOL

2 CONTROL ROOM 100

3 108 VEHICLE 108

4 FIRE STATION 101

5 LOCAL HOSPITAL

6 P H C

7 C R P

8 E C O

9 A D P I (A D)

10 B E O/B R C

11 D D P I (Adm)

12 D I E T PRINCIPAL

12 EO MDM

13 A C

14 DISTRICT HEALTH OFFICER

15 CHIEF EXECUTIVE OFFICER,

Z.P

16 POLICE SUPERINTENDENT

17 DEPUTY COMMISSIONER

18 TOLL FREE NUMBER/

HELP LINE NUMBER 180042520007

2.27 Grievance Redressal Mechanism if any, used by the States / UTs. Details of complaints received, nature of

complaints and time schedule for disposal of complaints.

For grievance redressal mechanism the state bearing the Toll free No. 1800-425-20007, district, block, and

school level authorities are given awareness with directives to avoid any grievance before accruing and if at all it

42

occurs the redressal is also taken in the form of immediate measure. There are some grievances regarding Non supply

of Mid Day Meals in Gurumaha Rudraswamy School Bangalore North, (Resumed MDM). Irresponsibility of Head

Master in Chikkaballapura District lack of supervision in Channarayanapatna such as minor complaints have received

and the same addressed through the District and Taluk level Officers within a week.

2.28 Awareness Generation / Media campaign, if any.

Recently in a great and vast awareness is created in the schools in the form of transparency and publicity. The

entire state is aware if MDM implementation and its activities along with hot milk distribution ‘Ksheera Bhagya’.

The parents are no where concerned throughout the day in the act of feeding their school going children. Thus the

poor and downtrodden and also the other classes of the society in the form of parents have very less burden and

responsibility is shifted from parents to teachers .

In a special activity by name “Samudayadatta Shala” programme all officers are asked to visit all schools to verify

MDM activities and to have discussions with parents and the SDMC members for the improvements.

Half day State Assembly session (Legislative council) is dedicated to discuss the issues and to find out solutions

for the improvement of MDM in the state.

Media help the programme by giving feedback on drawbacks in effective Implementation of the scheme in rural

and urban area for rectification and to bring improvement in MDM.

Radio and T V programme like Video and Teleconference, Phone in programmes on Radio by Education

Ministers and Joint Director of Mid Day Meals telecasted on 24/12/2014 with the convergence of Health Department.

The media including the various agencies like Televisions and Radio (Akasha vani) on their publishing to

campaign satisfactorily on the operation and implementation of MDM and hot milk distribution schemes.

2.29 Overall 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.

Since the beginning of the scheme of MDM grater anxiety pursued the parents since the year 2003-04 when it

was extended up to 10the standard for both boys and girls. It was exaggerated to the extent of stating that it has

43

become festive lunch to the children every day. In due course the society and media expressed its view that the

children have been adopted by the government for the daily meal and care taking of their health through medical

checkups and timely feedings of nutrients, vitamin-A, de-worming tablets.

The objectives of the scheme are overall fulfilled through strengthening the young ones of the nation with

nutrients and health with fresh food for higher academic achievements. The enrollment ratio 99 % excludes certain

nomads. The retention rate has also increased. Girl child care has also become an autonomous process of the state and

has created an automatic disciplinary education amongst the children. The teachers have developed an affection and

good relation amongst the children while facilitating and monitoring the hot meal service. The entire institution gives

a pictorial seen as a huge colony of family children. The intention of feeding the children to achieve healthy

education is fulfilled. The analysis made by the observer is the point of satisfaction with the well established services

to the young ones of the nation. It is totally a yeoman’s service.

2.30 Contribution by community in the form of Tithi Bhojan or any other similar practices in the State/ UT

etc.

In Uttara Kannada Districts Through marriages and other functions, society contributes nearly 55640 full meals

for students of various schools. pickles are distributed to 68839 children of 1517 schools. Coconut and plates are

distributed every year.

2.31 Any other issues and Suggestions.

1. To be provided minimum 2 cook cum helpers for l Lps school.

2. Vehicles should be provided to Assistant Directors at Taluk level.

3. One Accounts Assistant is needed at District level to support Education Officer, Mid day Meal Scheme.

4. Transportation Assistants needs to enhance.

5. Cook cum Helpers honorarium needs to increase.

6. Cooking cost needs to enhance to the schools having less than 50 students.

7. Coarse grains to supply through FCI.