MID DAY MEAL SCHEME

1

• MID DAY MEAL SCHEME
• OF CHANDIGARH
• ADMINISTRATION

2
SOME FACTS AND FIGURES
MID- DAY MEAL COOKED MEAL
COMMENCEMENT OF SCHEME 15 th August
1995
COMMENCEMENT OF Cooked Meals Jan 2006 on
Trial Basis, Thereafter all the
Schools covered in phased manner
from 2nd
April 2007 all the school have been covered
BENEFICIARIES Students of Class 1 to 5 of
102 Govt.
Schools , 6 Govt. Aided Schools and
one Madarasa
3
DEMOGRAPHIC PROFILE

• ALL INDIA U.T. Chandigarh
• LITERACY 75.26 86.14
• IMR (PER THOUSAND) 58 21
• MMR (PER LAC) 301 57
• DROP OUT 42.69 12.9
• RATE
• GENDER GAP 21.60 9.67
• IN LITERACY

4
NUTRITION STATUS

• ALL INDIA UT CHD
• ANEMIA AMONG 51.8 35
• WOMEN (15-49Yr.)
• MALNUTRITION OF 47 34
• CHILDREN(0-3Yr.)
• ALL INDIA FIGURES AS PER CENSUS 2001.
• UT CHANDIGARH FIGURES AS PER CURRENT STATUS.

5
SCHOOL DATA

• No. of schools Govt.102 AIE Centres 277
• Govt. Aided 6
• Enrolment
• Class I to V Govt. 51402 AIE 10141
• Govt. Aided 2297
• Drop Out 12.09 (2005-06)
• 8.00 (2006-07)
• 0.00 (2007-08)

6
TRANSPORTATION ARRANGEMENT

• FCI GODOWN TO DEPARTMENTS STORE- MECHANISED
  TRANSPORTATION
• TO SCHOOLS BY REHRIS, AND AUTO.
• TRANSPORTATION COST IS BORNE PARTLY BY THE
  DEPARTMENT AND PARTLY OUT OF SCHOOL FUNDS.
• LIFTING LIFTING IS AS PER THE RELEASED ORDER OF
  FCI AT REGULAR INTERVELS.

7
COOKING MATERIAL

• FUNDS FOR ALL THE COOKING ACTIVITIES ARE PAID AT
  THE END OF EACH MONTH TO THE COOKING INSTITUTES.
• THE COOKING SYSTEM, COOKED MEALS AND THE
  PAYMENTS THEREOF ARE TO THE TOTAL SATISFACTION OF
  THE PUBLIC AS WELL AS THE DEPARTMENT.

8
GUIDELINES ON MEALS

• THE BREAK DOWN OF ACTIVITIES AND UNIT COST OF
  COOKED MEALS AS PER NEXT SLIDE
• NUTRITIONAL/ CALORIE VALUES ARE AS PER THE
  STANDARDS FIXED BY GOVT. OF INDIA AND ARE
  MONITORED BY A PENAL OF DIETICIAN/ NUTRITIONS
  EXPERT.

9
CYCLIC MENU
10
RICE BASED MENU
11
Cost of Mid-Day Meal/ Ready to eat Meal per child
Days Menu Cost (Rs.) Monday RajmahRice Ri
ce from Admn. Rajmah 40 gm_at_40/- 1.60 Ve
getables 40 gm_at_15 0.60 Spices 0.17 Oil
15 ml_at_50/- 0.75 Total 3.12 Tuesday Kadhi
Rice Rice from Admn. Besan 30
gm_at_38/- 1.14 Curd 40 gm_at_20/- 0.80 Vegeta
bles 30 gm_at_15 0.45 Spices 0.17 Oil 15
ml_at_50/- 0.75 Total 3.31
12
Days Menu Cost (Rs.) Wednesday Khichdi Ric
e from Admn. Dal 20 gm_at_35/- 0.70 Vegeta
bles 60 gm_at_15 0.90 Spices 0.17 Oil 15
ml_at_50/- 0.75 Total 2.52 Thrusday Dalia(Sa
voury) Dalia from Admn. Dal 20
gm_at_35/- 0.70 Vegetables 60
gm_at_15 0.90 Spices 0.17 Oil 15
ml_at_50/- 0.75 Total 2.52
13
Days Menu Cost (Rs.) Friday Kala Chana
Rice from Admn Rice. Chana 40
gm_at_30/- 1.20 Vegetables 40
gm_at_15 0.60 Spices 0.17 Oil 15
ml_at_50/- 0.75 Total 2.72 Saturday SambarR
ice Rice from Admn. Dal 35
gm_at_35/- 1.23 Vegetables 60
gm_at_15 0.90 Spices 0.17 Oil 15
ml_at_50/- 0.75 Total 3.05 Grand
Total 17.24
14
MENU
CHAPATI, SEASONAL VEGETABLES DAL CHAPATTIS
COST PER MEAL
Ingredients Quantity Rate/Kg./It Amount Atta 100
gms Nil Nil Vegetables 150gms 12.00 1.80 Len
tils 40gms 35.00 1.40 Oil 30ml 50.00 1.50
Spices 1.00 Total 5.70
Labour _at_ 15 0.85 Overheads (Gas, Elect.,
Water, Cleaning materials) _at_ 20 1.14
Other contungencies 0.31
Total 8.00 Cost of meal subject to
prevailing market prices.
15
Cost of Rice meals per day/per child Cost of
GOI RICE Rs. 1.40
(Rice_at_Rs.14/Kg) Average food cost per meal
Rs. 17.24 /6 2.87.. Total Food cost
Rs. 4.27.. Labour Cost _at_ 15
Rs. 0.64.. Overheads _at_ 20 Rs.
0.85.. Other Contingencies Rs.
0.14.. Actual Total Cost Rs. 4.50
Note- The above costing is based on existing
market prices.It is proposed that the prices
of the above meals may be reviewed every six
month. VAT is applicable as per norms.
16
Cost of sweet Dish Per Child Mid Day Meal
Days Menu Recipe Cost Recipe Cost
Cost/Child (Rs.) Without Staple
(Rs.)
(Rs.) Monday Rice Rice 500gm _at_15/-
07.50 Rice 500gm _at_15/- Nil Yield48
spoons Kheer Milk 5 ltrs _at_19/- 95.00 Milk
5 ltrs _at_19/- 95.00 No. of
portions24 Sugar 500gms_at_24 12.00 Sugar
500gms_at_24 12.00 (2 service Kaju
25gm_at_350/ - 08.75 Kaju 25gm_at_350/ - 08.75
spoons/child) Kismis 25gms_at_200/-05.00
Kismis 25gms_at_200/-05.00 Food/ cost/Child
5.68 Elaichi 10gm_at_800/- 08.00 Elaichi
10gm_at_800/- 08.00 Actual Cost/Child5.36
Total 136.25 Total 128.75 Tuesday
Phirnee Rice 250gm _at_15/- 03.75 Rice 500gm
_at_15/- Nil Yield54 spoons Milk 5 ltrs
_at_19/- 95.00 Milk 5 ltrs _at_19/- 95.00
No. of portions27 Sugar 1kg_at_24/-
24.00 Sugar 1kg_at_24/- 24.00 (2
service Kaju 50gm_at_350/ - 17.50 Kaju
50gm_at_350/ - 17.50 spoons/child) Elaichi
10gm_at_800/- 08.00 Elaichi 10gm_at_800/- 08.00
Food/ cost/Child 5.49 Actual
Cost/Child5.35 Total 148.25 Total
144.50 Wednes Kadha Atta 225gm _at_14/-
03.15 Atta 225gm _at_14/- Nil Yield8
spoons day Sugar 250gms
_at_24/-06.00 Sugar 250gms _at_24/-06.00 No. of
portions8 Kismis 25gm_at_200/- 05.00 Kismis
25gm_at_200/- 05.00 (1 service Water 750ml
.. Water 750ml ..
spoons/child) Ghee 200gm_at_50/-
10.00 Ghee 200gm_at_50/- 10.00 Food/
cost/Child03.02 Actual
cost/Child02.63 Total 24.15 Total
21.00
17
Thrusday Sweet Rice 225gm _at_15/- 03.37 Rice
225gm _at_15/- Nil No. of portions4
Rice Sugar 200gm_at_24/- 04.80 Sugar 200gm_at_24/-
04.80
Ghee 50gm_at_50/- 02.50 Ghee 50gm_at_50/-
02.50 (2 service Kaju 15gm_at_350/ -
05.25 Kaju 15gm_at_350/ - 05.25
spoons/child) Chironji15gm_at_500/- 07.50
Chironji15gm_at_500/- 07.50 Food/ cost/Child
5.86 Actual
Cost/Child5.01 Total 23.42 Total
20.05 Friday Dalia Dalia 200gm _at_20/-
04.00 Dalia 200gm _at_20/- Nil No. of
portions7 Sugar 200gm_at_24/- 04.80 Sugar
200gm_at_24/- 04.80
Ghee 100gm_at_50/- 05.00 Ghee
100gm_at_50/- 05.00 (2 service Milk 1tr
_at_19/ 19.00 Milk 1tr _at_19/
19.00 spoons/child) Kismisi25gm_at_200/-
05.00 Kismisi25gm_at_200/- 05.00 Food/
cost/Child 5.40 Water 1ltr
----- Water 1ltr -----
Actual Cost/Child4.83 Total 37.80 Total
33.80 Saturday Suji Suji 100gm _at_20/-
02.00 Suji 100gm _at_20/- Nil No. of
portions2 Halwa Sugar 100gm_at_24/- 02.40 Sugar
100gm_at_24/- 02.40
Ghee 100gm_at_50/- 05.00 Ghee
100gm_at_50/- 05.00 (2 service Kismis
10gm_at_200/- 02.00 Kismis 10gm_at_200/- 02.00
spoons/child) Elaichi 1gm_at_800/- 00.80
Elaichi 1gm_at_800/- 00.80 Food/ cost/Child
6.10 Water 200ml ----- Water 200ml
----- Actual Cost/Child5.10 To
tal 12.20 Total 10.20

Actual Total Cost Rs.
6.55 Note- The above costing is based on
existing market prices. It is proposed that the
prices of the above meals may be reviewed every
six month. VAT is applicable as per norms.

18
IMPLEMENTATION ARRANGEMENT

• MONITORING COMMITTEE, MONITORES AND SUPERVISIS
  COOKED MEALS AND ITS DISTRIBUTION AMONGEST
  SCHOOLS.
• SUPERVISION COMMITTEE, THIS COMMITTEE IS IN
  ADDITION TO THE ABOVE COMMITTEE AND SUPERVISES
  THE COOKING INSTITUTES, AND COOKING INGRIDIENTS
  AND DISTRIBUTION IN VARIOUS SCHOOLS.
• APART FROM THE ABOVE THERE ARE VARIOUS SCHOOL
  LEVEL/ CLUSTER LEVEL COMMITTEES FOR LOOKING AFTER
  THE DISTRIBUTION.
• THE ADMINISTRATION HAS ALSO ASSIGNED THE SUPER
  VISION DUTY TO THE D.C. AND ALL THE SDMS OF
  CHANDIGARH ADMINISTRATION.

19
IMPLEMENTATION ARRANGEMENT

• INSPECTION COMMITTEE, INSPECTS FOOD GRAINS,
  STORAGE, GRINDING.
• a. DEO
• b. DIRECTOR HEALTH SERVICES
• c. PRINCIPAL OF GOVT. SR. SEC. SCHOOLS
• d. DISTRICT FOOD AND SUPPLY OFFICER
• e. REPRESENTATIVE OF FCI

20
INSPECTION AND MONITORING

• SO FAR NO DEFICIENCIES HAVE BEEN REPORTED IN THE
  SYSTEM SINCE LOT OF COMMITTEE ENROLED IN
  MONITORING AND INSPECTION AND STUDENTS/ TEACHERS
  OF ALL THE SCHOOLS RENDER THEIR VIEWS ON THE
  QUALITY AND HYGENIC PARAMETER OF THE FOOD SERVED.
• THE STATE IS OPEN FOR INDEPENDENT EVALUATION.

21
IMPLEMENTING AGENCIES
COOKED MEALS CITCO (CHANDIGARH
INDUSTRIAL TOURISM DEVELOPMENT CORPORATION)
FOOD CRAFT INSTITUTE INSTITUTE OF HOTEL
MANAGEMENT
MATHIES Social Welfare Deptt. UT
Chandigarh
22
WHOLESOME MID-DAY MEAL
DAL SEASONAL VEGETABLE CHAPATTIES RICE
23
HYGENIC PRODUCTION OF MEALS
PRODUCTION OF COOKED MEAL IN PROGRESS
24
SOME FACTS AND FIGURES
COOKED MID-DAY MEAL
INGREDIENTS RAW WEIGHT

(gms/Childs) DAL
40
SEASONAL VEGETABLE 150 ATTA

100 (CHAPATTI 3 Nos.) RICE 100
25
SOME FACTS AND FIGURES

• SERVICE OF COOKED MEAL COMPRISING OF
• DAL, VEGETABLE AND CHAPATI COMMENCED
• IN JANUARY 2006

26

First Lady Supervising the cooked meal herself
27
THE PRODUCTION PROCESS
MEALS COOKED IN THE BASE KITCHENS OF THE
IMPLEMENTING AGENCIES
PRESENTLY CHAPATTIES ARE BEING MADE MANUALLY
COOKED FOOD PACKED IN COVERED/SEALED CONTAINERS
28
DELIVERY AND TRANSPORTATION
THE COOKED FOOD IS READY BY930 AM AT THE BASE
KITCHENS
RESPECTIVE SCHOOLS MAKE ARRANGEMENTS FOR FOOD
PICK UP/TRANSPORTATION
29
SERVICE OF FOOD
NECESSARY ARRANGEMENTS FOR FOOD SERVICE ARE MADE
BY RESPECTIVE SCHOOLS IN THEIR PREMISES DURING
LUNCH HOUR.
30
CONSTRAINTS

• THE PROCESS OF
• COOKING MEALS (WITH CHAPATTIES) IS
• TEDIOUS CUMBERSOME
• LABOUR INTENSIVE
• TIME CONSUMING
• REQUIREMENT OF MORE SPACE
• TIME ORIENTED LIMITATIONS
• IN PREPARATION AND SERVICE
• INADEQUATE TRANSPORT FACILITIES WITH
• SCHOOLS

31
SUGGESTIONS
FOR COOKED MEALS (WITH CHAPATTIES) MANUAL
LABOUR TO BE REDUCED BY INSTALLATION OF
AUTOMATIC CHAPATTI MAKING MACHINES (CAPACITY
5000 10000 CHAPPATIES/HOUR)

• EXPENSIVE
• HIGH OPERATION COST
• MORE SPACE REQUIREMENT
• HIGH CAPITAL INVESTMENT
• NO BACK UP (IN CASE OF BREAK DOWN)
• HIGH MAINTENANCE COST
• INADEQUATE SPACE AVAILABILITY AT THE BASE
  KITCHENS

32
ALTERNATIVES

• SWITCHOVER FROM CHAPATTI
• TO
• RICE BASED MEALS
• BENEFITS
• MORE ECONOMICAL
• LOW CAPITAL INVESTMENT
• LESS
• LABOUR INTENSIVE
• SPACE REQUIREMENT
• PREPARATION TIME
• BETTER TIME ORIENTATION IN
• PREPARATION AND SERVICE

33
THANK YOU