MDM in Lakshadweep UT

April to September, 2012

Centre for Development Studies, Thiruvananthapuram, Kerala

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1. Regularity in serving meal:

• All schools supply hot cooked meal to their students without any interruption during the course of the academic year 2012-13.

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2. TRENDS: Extent of variation

Details Children

Enrolment 1732

No. of children opted for Mid Day Meal 1732

No. of children attending school on the day of visit 1703

No. of children availing MDM as per MDM Register 1703

No. of children actually availing MDM on day of visit 1701

No. of children availed MDM on the previous day 1712

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3. Regularity in delivering food grains to school level:

• School collects food grains regularly from govt cooperative store in islands• no delay in getting the food grains• Buffer stock of about one month’s

requirement • No lifting from FCI• Quality of food grains is good

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4. Regularity in delivering cooking cost to school:

• No problem in payment of cooking cost to schools.

• Cooking cost to island head school thro’ e-transfer every month.

• Cook & helper are appointed by govt • paid by govt very month

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5. SOCIAL EQUITY: • No discrimination on basis of gender/ caste/

community in cooking or serving or seating arrangements in school.

• Reason: one & the same community – Muslims.• children collect food from a particular place • sit on school veranda in groups & dine. • In some schools: cook & helpers distribute food• Students collect food in line. • In other schools: teachers distribute food • Dine at classroom / varanda • Dining hall

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Dining Hall:

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6. VARIETY OF MENU: • Menu in all schools• Some schools have put up it on notice board.• In other schools, the menu in office.• Menu by PTA every year. • Consultation with VEC.• discri

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Govt. Junior Basic School (East), Kavartti.10

7. variety in the food served

Weekly Menu under MDM Scheme in Lakshedweep

S.No. Days Food items

1 Monday Rice Dhal/ green gram Fish

2 Tuesday Rice Dhal/ green gram Egg

3 Wednesday Rice Dhal/ green gram Meat

4 Thursday Rice Dhal/ green gram Chicken

HOLIDAY

5 Saturday Rice Dhal/ green gram Meat

6 Sunday Rice Dhal/ green gram Egg

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8. QUALITY & QUANTITY OF MEAL :

Feedback from children on • Quality of meal: good• Quantity of meal: adequate• children are happy with the food

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9. SUPPLEMENTARY:

• Health Card is about to be given to children • Frequency of health check-up: yearly• Micronutrients (Iron, folic acid, vitamin – A

dosage) & de-worming medicine given by PHD occasionally

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10. STATUS OF COOKS: • Cooks and helpers are appointed by the

government in the scale of pay equivalent to group D category

• cook-cum-helpers are paid regularly• All cooks & helpers are Muslims

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11. INFRASTRUCTURE: • All schools have kitchen. • constructed some years ago, for the scheme

has been in operation for many years. • Hence some these could be renovated.

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Traditional method of cooking

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12. In case, the pucca kitchen shed is not available, where the food is cooked and where the food grains and other ingredients are stored.

• All schools have kitchen where the cooking is done. Food grains & other ingredients are stored in store room in all schools.

• Bags of Rice are kept on the floor- moisture

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13. Potable water is available for cooking and drinking purpose

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14. Availability of utensils: adequate

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Modern dining hall attached to kitchen & work area for privileged children

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15. Kind of fuel used: firewood 16. SAFETY & HYGIENE:• cooking is quite safe & hygiene • Cooking shed is away from classrooms• cooking process & storage of fuel are safe & not

posing any fire hazard • Fire extinguishers are available in schools.• children are encouraged to wash hands before

and after eating.• children stand in line to collect the food.• take meals in an orderly manner. • instructed to conserve water.

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17.COMMUNITY PARTICIPATION AND AWARENESS:

• PTA and SMC members visit & support

18. INSPECTION & SUPERVISION

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