National Programme

of

Mid Day Meal in Schools

(MDMS)

Annual Work Plan & Budget

2014-15

Department of Social Welfare & NMP

Government of Tamil Nadu

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DEPARTMENT OF SOCIAL WELFARE & NUTRITIOUS MEAL PROGRAMME

NP-MDMS

ANNUAL WORK PLAN AND BUDGET 2014-15

I. INTRODUCTION

1.1 BRIEF HISTORY

Tamil Nadu’s Nutritious Meal Programme is among the best known in the

Country. One of the pioneer of the scheme is the Madras Presidency that started

providing cooked meal to children in Corporation Schools in the Madras city in

1923. The programme was introduced in a large scale in 1960s under the Chief

Ministership of K. Kamaraj. However the first major thrust came in 1982 when

the then legendry Chief Minister of Tamil Nadu Dr. M.G. Ramachandran decided

to universalize the scheme for all children in Government Schools in Primary

classes. Later the programme was expanded to cover all children upto class

10th.

Tamil Nadu is the pioneer state in implementing the massive programme

of nutritious mid day meal to several lakhs of school children with the main

objective of,

Promoting school participation

Preventing class room hunger

Facilitating the healthy growth of children

Intrinsic educational value

Fostering social equality

Enhancing gender equity

The Government of India initiated the National Programme of Nutritional

Support to Primary Education (NP – NSPE) on 15th August 1995 as a Centrally

Sponsored Scheme. During 1997-98 the scheme was universalized across all

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blocks of the country covering children from 1st std to 5th std. During October

2007 the scheme was extended to upper primary classes of 6th std to 8th std and

the name was changed from National Programme for Nutritional Support to

Primary Education to National Programme of Mid Day Meals (MDM) in schools.

1.2 Management Structure

The Social Welfare and Nutritional Meal Department implements the

Programme in the State. The following chart shows the implementation of the

scheme from State to Schools.

Organisation Chart

1.3 Process of Plan Formulation

Plan formulation is a repetitive or iterative process of identifying alternative

plans that achieve a set of planning objectives and allow these plans to be

Secretary (SW & NMP Department)

Hon’ble Minister (Social Welfare & Nutritious Meal Programme)

Cook

Director (SW & NMP Department)

Joint Director (NMP)

Assistant Director (NMP)

Accounts Officer (NP-MDMS)

Asst. Accounts Officer (NP-MDMS)

Section Supt. (3 sections)

Assistants (2 each sections)

Data Entry Operators (3 Nos.)

Office Assistant & Sweeper

Personal Assistant to District Collector

Block Development

Officer

A.A.O., Assistant (2 Nos.), Typist, Data Entry Operator

Dpty. B.D.O.

Organiser r

Cook Assistant

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modified as more information become available. Each subsequent iteration of

this process provides an opportunity to refine and sharpen the planning focus.

Though Tamil Nadu has been a leader in the fight against hunger and

Malnutrition and implementing Nutritious Meal Programme since 1956, every

effort is made to fine tune the programme with reference to present day needs.

The implementation of Noon Meal Programme is monitored through

State Level Steering –cum-Monitoring Committee headed by the Chief Secretary

to Government and similar committees have been constituted at

District/Block/School level and local bodies are also involved in the monitoring

the schemes. Besides this mothers committee are also monitoring the regularity

and wholesomeness of the mid day meal served to children, cleanliness in

cooking and serving, timeliness in procurement of good quality ingredients, fuel

etc. and social and gender equity. Officers of Revenue department including

District Collector, Personal Assistant (Noon-meal) to Collector, Commissioners of

Corporation / Municipalities, ICDS, Social Welfare Department officials also make

periodical visits to the Noon Meal Centres.

In addition to this, evaluating agencies are engaged to evaluate the

programme in regular interval and remedial steps are taken on the omissions

and suggestions pointed out by them.

2) Description and assessment of the programme implemented in the

current year (2013-2014) and proposal for next year (2014-2015) 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.

Primary School children in the age group of 5-9 and school children in the

age group of 10-15 years are provided with Nutritious Meal on all school

working days. Holiday strength has also been fixed and children are

served with Noon Meal even on holidays.

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All enrolled children are provided with hot cooked rice, sambar and boiled

egg on all working days inside the school campus itself.

On all Tuesdays the enrolled children are provided with 20 gms of cooked

black Bengal gram / Green gram to enhance their protein content.

On all Fridays to increase the carbohydrate, all enrolled children are

provided with 20 gms of boiled potatoes.

Banana weighing 100 gms is provided as an alternate to children who are

not accustomed to eating egg.

Double Fortified Salt is used for cooking nutritious meal, which prevents

iodine deficiency in children thereby preventing goitre.

The Hon’ble Chief Minister of Tamil Nadu has directed to bring the change

of menu in accordance with present day needs and desire of children doing away

with the monotonous nature of the food provided so far. The new variety menu is

as follows:-

FIRST WEEK AND THIRD WEEK:

DAYS 1st & 3rd week menu 2nd & 4th week menu

Monday Vegetable Biriyani and Pepper

Egg

Sambar Sadham (Bisibelabath)

and Onion Tomato Masala Egg.

Tuesday Black gram Pulav (bfh©il¡fliy òyÎ)

and Tomato Masala Egg.

Mixed Meal Maker with

Vegetables Rice and Pepper Egg

Wednesday Tomato Rice and Pepper Egg Tamarind Rice and Tomato

Masala Egg

Thursday

Rice & Sambar and Boiled Egg Lemon Rice , Sundal and

Tomato Egg

Friday Curry Leaf Rice or Keerai Sadham

+ Masala Egg and Chilly Fried

Potato.

Rice, Sambar with vegetable,

Boiled Egg and Fried Potato.

The new menu is being implemented from 20.3.2013 in 4059 Noon Meal /

Anganwadi Centres in the Pilot blocks benefitting 91,881 children.

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Hon’ble Minister for Social Welfare introducing variety meals to noon meal & anganwadi children in Chennai District.

The Noon Meal / Anganwadi employees were trained by trainers with the

help of 20 expert chefs from Chennai.

Chef . Damodharan imparting training to noon meal / anganwadi cook-cum-helpers

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Feeding Scale Per Beneficiary per day – Primary & Upper Primary

Commodities Primary (1 to 5 std)

Rate Upper Primary (6 to 8 std)

Rate

Rice 100 gms 150 gms

Dhall 15 gm 0.93 15 gm 0.93

Oil 3 gm 0.13 3 gm 0.13

Salt & condiments

1.9 gm 0.14 2.3 gm 0.17

Vegetables 50 gm 0.32 60 gm 0.36

Fuel

0.24 0.27

Egg 1 No. 3.27 1 No. 3.27

Bengal Gram & Green gram (Only on Tuesdays)

20 gm 1.15 / 0.59 20 gm 1.15 / 0.59

Potato (Only on Fridays)

20 gm 0.16 20 gm 0.16

Total 6.34 / 5.78 6.44 / 5.88

Nutrition Provided to the children by the State

S. No

Stage GOI Norms State Govt Provision

Calories (In Kcl)

Protein (In gms)

Calories (In Kcl)

Protein (In gms)

1. Primary 450 12 553.30 18.12

2. Upper Primary 700 20 733.86 21.64

In addition to the above nutrition provided to the children, State

government has introduced millet foods, i.e. Millet ladoos, cookies and Chikkies

to increase the nutritional value of the children in 2 Districts (Ariyalur &

Perambalur) as a special initiative.

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Distribution of Millet products (ladoo, Chikkies / Cookies) to children of Ariyalur & Perambalur Districts.

2.2 Coverage of Children of NCLP schools as per upper primary norms.

NCLP schools primary schools but eligible for benefit as per upper

primary norm.

In 16 districts (namely Kancheepuram, Vellore, Tiruvannamalai, Salem,

Namakkal, Dharmapuri, Krishnagiri, Erode, Coimbatore, Tirupur, Trichy, Dindigul,

Virudhunagar, Tirunelveli, Tuticorin & Chennai) NCLP schools are functioning.

357 Noon Meal Centres are functioning for the benefit of 11938 Children. The

NCLP Children have been provided with 150 gms of rice, 15 gms of dhal, 60 gms

of vegetables, eggs, black gram or bengal gram and potatoes are also provided.

2.3 Food grains management, including adequacy of allocation,

timeliness of lifting, transportation and distribution, and suitability of stage

at different levels. Challenges faced and plan to overcome them.

The Tamil Nadu Civil Supplies Corporation, a State owned agency is

designated as Nodal Agency to supply food commodities required for Mid Day

Meal scheme such as

Dhal, oil, Black Bengal Gram / Green gram and Double Fortified Salt to

Nutritious Meal Centres. The Nutritious Meal Organizers are permitted to

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purchase vegetables, condiments and fuel locally using the funds provided as

advance grant from Block Development Officer. The Personal Assistant (NMP)

to District Collector release the contingent amount to the concerned Block

Development Officers on quarterly basis, well in advance and in turn the Block

Development Officers release the fund every month to Noon Meal Organisers as

advance grant.

Every year the requirement of rice is calculated at the end of the year,

(i.e., September) based on the feeding strength of the previous year, including

buffer stock for 45 days. This indented quantity is communicated to Government

of India. After the allocation by the Government of India, the distribution to

District including Chennai Corporation, is being made on quarterly basis by the

Department, and the same is also sent to Food Corporation of India and Tamil

Nadu Civil Supplies Corporation.

The food grains allocated by Government of India is lifted from the Food

Corporation of India by the Tamilnadu Civil Supplies Corporation and stored in

the Tamilnadu Civil Supplies Corporation godowns. The Tamilnadu Civil Supplies

Corporation lift the rice from the Regional Centres and supply the rice, dhall, oil,

green gram and Bengal gram every month as per indents. Bags weigh

somewhere between 40 -50 kg. The TNCSC repack the bags 50 kg each and

supply to the schools.

The rice is supplied to the centres directly by the TNCSC from the godown

as per the indent of the Organizers / Block Development Officers. The movement

of the rice to the centres is done according to rice movement schedule and route

chart. Rice is supplied to the centre from 15th – 25th of every month. To avoid

disruption due to the unforeseen exigencies a buffer stock of foodgrains require

for 45 days is maintained in the centres.

Supply of Eggs :

Five eggs per week are provided to students availing MDM, and the cost of

egg (100%) is met out by the State Government. The system for the

procurement of eggs has been modified as per G.O. (Ms) No. 264, SW & NMP

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(NMP-1) Dept., Dated 17.10.2012 by which the State Level Tender System has

been reintroduced for the procurement of eggs.

Eggs weighing a minimum of 46 gms to a maximum of 52 gms is supplied to

the noon meal / anganwadi centres. Children in the age group of 1 to 2 years

are provided with weekly one boiled egg and weekly three boiled eggs for

children in the age of 3 to 5 years. Whereas children in the age group of 5 to

15 years are provided with one egg daily on all school working days.

Eggs are supplied directly to the noon meal / anganwadi centres in Chennai &

to the BDOs office in Districts from where it is taken by the Organisers as per

their requirements.

0.8 paise is paid for each egg as transportation cost for taking eggs from

Block Development Officer’s office to Noon Meal / Anganwadi Centres.

The eggs are stamped with the impression “jäœehL muR¡fhf” in eight different

colors (food graded colors) in a month at the rate of one colour per supply.

The same colour marking will not be repeated in a month thereby ensuring

that old eggs are not supplied.

First week colours – Blue – Green / Second week colours – Black – Yellow /

Third week colours – Red – Peacock blue / Fourth week colours – Brown –

Pink

Secretary to Government inspecting the quality & colouring of eggs

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2.4. System for payment of cost of food grains to FCI. Status of pending

bills of FCI of the previous year.

Rice is lifted from Food Corporation of India by the Tamil Nadu Civil Supplies

Corporation. The bills are submitted to the respective districts by Tamil Nadu

Civil Supplies Corporation and in turn the Personal Assistant (NMP) to District

Collectors settle the bill through District Treasury to Tamil Nadu Civil Supplies

Corporation.

The District Collectors make payments from out of the budgetary provisions

made for the scheme by presenting bills to the treasury.

In respect of Chennai Corporation, payment is made by Director of Social

Welfare, Chennai-2, and the Director of Social Welfare settle the bills through

Pay and Accounts Office to Tamil Nadu Civil Supplies Corporation.

The entire Transport charges of food grains (rice) including Chennai

Corporation and Districts are being settled by the Director of Social Welfare

every month through Pay and Accounts Office to Tamil Nadu Civil Supplies

Corporation.

A sum of Rs. 6936.30 lakhs has been sanctioned by Government of India

for 2013-14 towards the cost of rice (@ Rs. 5650/- per MT). As on 31.12.2013

a sum of Rs. 4176.88 lakhs has been settled.

2.5 System for release of funds provided under Mid Day Meals (Central

and State). Please indicate the dates when the fund was released to state

Authority / Directorate / District / Block / Gram Panchayat and finally to the

Cooking Agency / Schools.

The Government of Tamil Nadu is providing sufficient funds in the State

Budget and distribute to Districts and from Districts to Block Development

Officer who inturn distributes to Noon Meal Centers (Organisers bank account

through ECS) well in advance without waiting for release of central assistance, in

order to ensure timely and uninterrupted supply of Mid Day Meals to children.

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The funds (contingent fund only) thus released by the Block Development

Officers are credited into the Savings Bank Account of the Nutritious Meal

Organisers maintained exclusively for this purpose. Nutritious Meal Organizers

are authorized to draw money required for foodgrains, Vegetables and fuel

charges one week in advance to incur the above expenditure.

Fund flow Mechanism

Funds released by GOI:

S.

No

Component PAB

approval

Opening

balance

as on

31.3.2013

Adhoc

release

18.4.2013

1st

instalment

15.07.2013

2nd

instalment

14.10.2013

Total

release

1 Cost of

foodgrains

6936.30 ---- 1655.49 2506.29 2774.52 6936.30

2 Cooking cost 30333.12 ---- 7238.18 10961.69 12133.25 30333.12

3 Honorarium to

Cook-cum-

helpers

9609.75 ---- 2386.97 3378.88 3843.90 9609.75

4 Transportation

Cost

920.75 166.52 219.76 166.17 368.30 754.23

5 MME 860.39 31.66 206.99 277.59 344.16 828.74

Total 48660.31 198.18 11707.39 17290.62 19464.13 48462.14

Government of India & Government of Tamil Nadu

Director of Social Welfare

District Collector

Block Development Officer

Noon Meal

Centres

(Organiser)

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Funds released to District Officials

15.5.2013 – 1st & 2nd quarter

15.10.2013 – 3rd quarter

08.1.2014 – 4th quarter

2.6. Submission of information in mandatory table AT – 24

Particulars given in AT - 24

2.7 System and mode of payment of honorarium to Cook-cum-Helper

and implementing agencies viz., NGOs / SHGs / Trust / Centralised

Kitchen etc., 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 up the gap (if any)

Unlike other States, in Tamil Nadu, NGO’s are not entrusted with the work

of providing mid day meals to children, instead employees such as Noon Meal

Organizer, Cook and Cook Assistant are employed for cooking. At present there

are 128130 noon meal employees sanctioned for this purpose. The employees

are provided salary in the special time scale of pay which is a great motivating

factor for effective implementation of the programme. Every year the State

Government spends approximately 78% of the total budget allotment of noon

meal programme towards salaries for noon meal employees.

Noon Meal Organiser Rs.2500-5000+GP Rs. 500 (Special time scale

of pay) at a minimum of Rs.6180/- and

maximum of Rs. 8200/-

Cook Rs. 1300-3000+GP Rs. 300 (Special time

scale of pay) at a minimum pay of Rs.3660/-

Cook Assistant Rs. 950-2000+GP Rs. 200/- at a minimum pay

of Rs.2850/-

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2.8 System for procuring cooking ingredients (Pulses, Vegetables

including leafy ones, salt, condiments, oil and fuel etc.,). Commodities

which are centrally purchased and supplied to school or locally purchased

at school level.

The food commodities like rice, dhal, oil, double fortified salt, Black gram

and Green gram required for the Nutritious Meal Centres are procured and

supplied based on the indent placed by the Personal Assistant (NMP) to District

Collecters, by Tamil Nadu Civil Supplies Corporation which is a State owned

agency. These commodities are supplied directly to the centres by Tamil Nadu

Civil Supplies Corporation. The commodities such as vegetables, condiments

and fuel are purchased locally by the nutritious meal organizers with the advance

grant already released to them under the head “Feeding Charges”.

2.9 System for cooking, serving and supervising mid day meals in the

schools and measures taken to prevent any untoward happening.

The State Government has appointed Cook and Cook Assistants for

preparing the mid day meals in the noon meal centres. For every centre with the

capacity of exceeding 500 children, one additional cook and cook-assistant is

also provided to the Nutritious Meal Centre.

The noon meal organizer is overall incharge for arranging items of mid day

meal by co-ordinating with various agencies such as Tamil Nadu Civil Supplies

Corporation, local purchase of vegetables etc. He also maintaines the record of

the mid day meal items supplied at the school. He supervises the preparation of

mid day meal by cook and the serving of meal by the assistant cook. To ensure

quality Headmaster / Teachers in schools are also involved to supervise the

serving of mid day meals to the students.

Steps have been taken to make the children to sit in rows and food is

served to the children by the cooks and cook assistants. In case of school with

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large number of children, steps are being taken to provide temporary barricades

so that no children shall come in contact with hot utensils.

Village level, Block level and District level committees have been

constituted to monitor the programme. In order to ensure effective

implementation of the scheme, specific targets have been fixed to the Collectors

and their subordinates to supervise the centres every month.

2.10. Procedure and status of kitchen-cum-store. This section should also

include progress of Construction of Kitchen-cum-Stores during this year

and target for the next year.

Government of India have sanctioned 28607 kitchen-cum-stores for

Government schools from 2006-2007 to 2012-2013. The progress in the

construction is as follows:

The District Collectors are closely monitoring the construction of Kitchen-

cum-Stores at the district level in order to complete the pending works. In

addition the Rural Development Department is monitoring the progress during

monthly review meetings and through video conferencing.

The District Collectors have been requested to convene meeting with the

management officials of Government aided schools for the construction of

kitchen-cum-stores in the ratio of 75:25 (Centre : management). Necessary

detailed proposal will be sent by the Government for allocation of funds in due

course.

Year No.of Centres Completed Work in

progress

Amount

sanctioned

(In Crores)

2006-07 457 455 2 2.74

2007-08 1034 909 267 7.05

2008-09 3804 2031 1773 22.82

2009-10 0 0 0 0

2010-11 9045 3867 5173 198.04

2012-13 14130 0 14130 359.70

Total 28470 7262 21345 590.36

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Types of Kitchen-cum-Store constructed

20 Sq. Ft at the Cost of Rs. 2.00 lakhs (Theni District, Andipatti Panchayat Union)

28 Sq. Ft at the cost of Rs. 2.65 lakhs

24 Sq.mt @ Rs. 2.50 lakhs (Vellore District,

Edayampatti Block)

40 Sq.mt @ Rs. 3.80 lakhs (Tirunelveli District,

Cheranmadevi Panchayat Union)

20 Sq.mt @ Rs. 2.40 lakhs (Ariyalur District,

Jeyamkondam Block) 24 Sq. Ft at the Cost of Rs. 2.50 lakhs (Theni District, Andipatti Panchayat Union)

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2.11. Procedure of procurement of kitchen devices from (i) funds released

under the Mid Day Meal Programme (ii) other sources.

Government of India for the year 2012-13, has released a sum of Rs. 8.69

crores for the procurement of Kitchen Devices for 17312 centres. Centralised

tender was called for at the Directorate level the materials have been distributed

to the noon meal centres.

For the year 2012-13, the State Government has sanctioned a sum of

Rs. 5.43 crores for the procurement of 43787 Mixies @ Rs. 1241/- per mixie.

The project has been entrusted to Tamil Nadu Civil Supplies Corporation.

Hitherto the State Government have sanctioned a sum of Rs. 1324.67

lakhs for modernizing 6257 noon meal centres with Gas connection.

Government of India have been requested for a sum of Rs. 8098.08 lakhs for

Gas connection to 36233 noon meal Centres. In addition proposal was

forwarded to Government of India to a tune of Rs. 608.904 lakhs towards

withdrawal of subsidy cylinders. Whereas Government of India has released

only 2.53 crores towards reimbursement for unsubsidized cylinders.

Vide Government letter 14838 / SW 4-1 / 2013, Dated 26.12.2013

proposal has been forwarded to Government of India for a sum of Rs. 7.22

crores for procurement of storage bins to noon meal centres @ Rs. 1700/- per

centre.

2.12 Capacity Building and training conducted for different categories of

persons involved in the Mid Day Meal Programme.

Training programmes are organized at regular intervals to orient the

employees on Nutrition, Health, Personal Hygiene like regular cutting of nails,

washing hands and feet with soap before commencement of cooking /

serving and on food preparation.

Training has been given on maintenance of hygiene, cleaning of cooking and

serving utensils, storage and environmental protection in the disposal of

wastage.

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Recently 10 days training programme was given to 79 noon meal employees

by the Institute of Hotel Management.

Recently all the noon meal employees were given with training for variety

meals by 20 expert Chefs from Chennai headed by Chef. Damodaran.

Action is being taken to educate the staffs and teachers to handle emergency

situation.

Capacity Building Training to Cook-cum-Helpers by IMH, Taramani

Training to Personal Assistant to District Collectors (NMP)

Practical Training given to cook-cum-helpers at IMH, Taramani, Chennai

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2.13. Management Information System at School, Village / Gram Panchayat,

Block, District and State level and its details.

To monitor proper implementation of the scheme at Nutritious Meal

Scheme a system has been devised that the Centres are visited by various level

of higher officials including District Collector, Officials of the Rural Development

and Panchayat Raj Department, Social Welfare Department officials, Revenue

officials etc. at regular intervals. Their findings are recorded and steps are taken

to rectify the defects/omissions then and there. More over complaints regarding

implementation of the scheme has to be taken seriously and handled in such a

way that such defects do not recur in future. Wherever necessary, suitable

disciplinary action is also taken against the erring staff. In order to scientifically

carryout all these tasks, a data base exclusively for implementation of the

scheme viz. Mid Day Meal in Schools has to be created.

Instructions have been issued to District officials to speedup the online

entry and update the particulars at the earliest.

2.14. Systems to ensure transparency, accountability and openness in all

aspects of programme implementation, including inter alia, foodgrains

management, ingredients procurement, cooking and serving, appointment

of cooking staff, construction of kitchen-cum-stores and procurement of

cooking devices.

Accountability:

In each Nutritious Meal Centre, the Noon Meal Organiser maintains (1)

Attendance Register of beneficiaries, (2) Stock Register for Food grains

including Rice, Pulses etc. (3) Cash Book, (4) Bank Pass book besides other

registers and records. The Village Level Committee, Deputy Block Development

Officer (NMP), Local Fund Audit Department and other inspecting officials

periodically inspect these records during their visit.

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Introduction of Social Audit :

As a special initiative Social Audit has been introduced under mid day meal

programme, to monitor the quantity and quality of foodgrains, preparation of

food, and quality of food served to the children. On August 15th the social audit

was introduced in all the Districts in selective panchayats.

Comments of Selvi. K. Gayathri, 8th Std. Student of, Makinampatti Punchayat

Union Middle School, Coimbatore District regarding the variety meal during the Gramashaba Meeting.

Comments of Selvan Chandru 4

th Std.

Student & Selvi. Dhanalakshmi 8th Std.

Student along with their mother Tmt. Deivamani of, Elambalur Middle School, Perambalur District regarding the variety

meals.

Comments of Tmt. T. Bagiyalakshmi. Organiser, Makinampatti Punchayat Union

Middle School, Coimbatore District regarding the variety meal during the

Gramashaba Meeting.

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Foodgrains Management:-

Free rice allocated by the Government of India are lifted from the Food

Corporation of India by the Tamil Nadu Civil Supplies Corporation, a Government

of Tamil Nadu Organisation. Based on monthly advance indent, rice, pulses

including Toor Dhal, Black Bengal Gram, Green Gram, Oil and Double Fortified

Salt are supplied by the Tamil Nadu Civil Supplies Corporation, at the door step

of the Nutritious Meal Centre itself.

Director of Social Welfare inspecting the foodgrains godown in Ramnad District

Procurement of Ingredients:

For the purchase of vegetables, condiments, fuel etc Government provide

required funds in the State regular budget itself. The Nutritious Meal Organisers

have been permitted to purchase required fresh vegetables including greens,

condiments and fuel including cooking gas locally for which separate account is

maintained by them. For purchase of vegetables, condiments and fuel, advance

grants are released by the Block Development Officers once in 3 months and

credited to the Bank account of NMOs through ECS or through DD. NMOs have

been authorized to draw money for one week requirement from the bank.

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Cooking and Serving:

Nutritious Mid Day Meal is cooked by the Cook and Cook Assistant under

the direct supervision of the Nutritious Meal Organiser and hot nutritious cooked

meal is served to all the eligible and opted students at noon in the school

premises itself. Instructions have been issued that before the meal is served, one

teaching staff and Noon Meal Cook and Assistant should taste the food.

Appointment of cooking staff

Regarding appointment of staff to Nutritious Meal Centres, the Block

Development Officers/Municipal Commissioners shall advertise the vacancy

position locally and call for applications for appointment of Nutritious Meal

Organisers, Cooks and Cook Assistants. Only women are eligible for

appointment to these posts. The persons to be selected should be from the same

locality where the Centre is located. This scheme provides greater employment

opportunity to local poor women both in rural and urban areas. In the

appointment, preference is given to SC/ST, widows, deserted and destitute

widows. District Collector is the appointing authority for the post of NMOs and

Personal Assistant (Noon-meal) to District Collector for the posts of Cook and

Cook Assistants. For each Nutritious Meal Centre with beneficiaries up to 500,

one NMO, one Cook and one Cook Assistant is appointed. For centres with more

than 500 beneficiaries, one additional Cook Assistant is also employed.

Construction of Kitchen-cum-Stores

Fund allocated by the Government of India for construction of Kitchen-

cum-Store are distributed to the District Collectors. After selection of places

where Kitchen-cum-shed has to be constructed, Plan and estimates are

prepared by the District Rural Development Agency, Administrative sanction is

issued by the District Collector and fund is redistributed to the concerned Blocks.

Block Development Officer takes suitable action for construction as per state

rules and procedures in force.

Similarly, the fund provided by the Government of India for the purchase

of Kitchen Devices are distributed to District Collectors. District Collectors, after

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ascertaining the requirement of various items from the NMCs through the Block

Development Officers, purchase the required items through Open Tender under

the Transparency in Tender Act of Tamil Nadu and supply them to the NMCs.

The progress is reviewed during monthly meeting and through video

conferencing by Rural Development Department.

Procurement of Kitchen Devices

In order to maintain quality and uniform price across the State, Centralised

tender was called for and the cooking devices were procured and distributed to

the centres. Government of India for the year 2012-13, has released a sum of

Rs. 8.69 crores for the procurement of Kitchen Devices for 17312 centres.

Centralised tender was called for at the Directorate level and the kitchen devices

were finalized @ Rs. 3889 per centre. Therefore the Directorate was able to

cover 4945 noon meal centres additionally. The materials have been distributed

to the noon meal centres.

2.15 Measures taken to rectify

a. Inter-district low and uneven utilization of food grains and

cooking costs.

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

cost.

c. Delay in delivering cooking cost at school level.

Strict instructions have been issued to all District Collectors to lift rice from

TNCSC with reference to requirement as per beneficiaries list. However

mismatch in utilization of food grains and low and uneven utilization of food

grains is bound to occur due to various factors. For instance, tentative school

working days for the next academic year as reported by the Education

Department of the State is considered by the Government of India and food

entitlement fixed. Similarly, the number of beneficiaries are also fixed tentatively.

Even though month-wise tentative school working days are furnished in the

AWP, rice allotment is fixed on quarterly basis which means allocation of rice is

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not fixed strictly with reference to number of working days in a quarter. However,

the requirement of rice vary every month with reference to the number of

working days in a month so also the actual number of students enrolled under

the scheme. But, while making supply, it is reported that the Food Corporation of

India reduce the stock in hand as reported by the District Collector and supply

only the balance and hence there is under- liftment of food grain. To obviate the

above difficulty the State has already requested the Government of India to fix

rice allotment on annual basis and not on quarterly basis and to permit the State

to lift rice from Food Corporation of India with reference to monthly requirement

subject to the condition that the total liftment do not exceed the annual allocation

fixed by the GOI. However, no orders have been received from the GOI in this

regard.

For cooking cost, the State Government provide required funds in the

State budget itself without waiting for receipt of fund from the Government of

India and the budget provision is reallocated to District and Block /Local Body

level. At Block level/Local Body, funds for the purchase of vegetables,

condiments, fuel are released to Nutritious Meal Centres in advance for every

quarter. The above fund is transferred to the Savings Bank account of the Noon

Meal Organiser through ECS or through DD. The Noon Meal Organisers have

been permitted to draw money required for one week in advance so that they can

purchase fresh vegetables, greens and condiments from the local market, and

pay for fuel including the cost of gas cylinder. Hence there is no chance for delay

in release of funds from State, District level down to Noon Meal Centre.

2.16. Details of evaluation studies conducted by State / UTs and summary

of its findings.

For the year 2013-14 the Department of Evaluation and Applied Research

Department has studied the impact of the introduction of variety meals of the

programme in three Districts viz. Kancheepuram, Tiruvallur and Nagapattinam.

In their preliminary report dated 28.11.2013 they have indicated that enrollment

25

in these schools where the programme is being implemented have increased

considerably.

The report states that out of the 120 students who were taken up for

survey, around 118 children had their food both in morning and night which was

low in calorie value. The Height, Weight and BMI of the children are slightly low

when compared to the Indian Council for Medical Research (ICMR) standards.

However there is a steady growth in the Body Mass Index (BMI) of students who

had taken noon meal regularly. Moreover, it was also observed that there was

some wastage of food by the students while taking the regular noon meal.

Whereas the variety meals was liked by all the students and the wastage was

almost nil. Thus when the monotonous noon meal food is able to increase the

Body Mass Index (BMI), the introduction of variety meals which was liked by the

students certainly improved the BMI to a great extent and bring them under

normal category. Further in the Evaluation and Applied Research Department

report, it is recommended to extend the variety meal / menu to all centres across

the State.

2.17 Brief write-up on best practices followed.

1.New initiatives such as,

4 set of school Uniforms,

school Bags and Geometry box are provided for the children out of State

funds for enhancing enrolment.

26

2. Supply of Eggs

Eggs are served to all children from 1st std to 10th std on all 5

working days.

Colouring scheme for eggs for each day of the week, with

impression “TamilNadu Arasu” to prevent pilferage and staleness.

3. Supply of Banana :

Banana weighing 100 gms is provided for non egg eating children

@ Rs. 1.25 per banana

27

4. Supply of Black bengal gram / Green gram / Potatoes / Double Fortified

Salt

20 gms of Boiled Black Bengal gram / Green gram is given on all

Tuesdays taking into consideration the present day protein, vitamins and

calorific needs of the children.

20 gms of boiled potatoes on all Fridays to supplement carbohydrates.

Double Fortified Salt is used for cooking in order to prevent the children

from Iodine deficiency thereby eradicating goiter.

5. Introduction of Variety meals

• To attract children and to satisfy their present day needs, variety meals

and masala eggs has been introduced by Hon’ble Chief Minister of Tamil

Nadu to benefit the children. The scheme has been launched from March

20th onwards in one pilot block of each District.

Officials from Karnataka visit to a school at Hosur in Krishnagiri District to study

about the implementation of variety meal

6. Provision of Mixies

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To facilitate the cooking process involved

in the variety meals all the Noon Meal

Centres are to be provided with mixies for

which State Government has provided

sum of Rs. 5.43 crores @ Rs. 1241/- per

mixie.

7. Introduction of Millets

As a Pilot project to increase the Nutritional level of children Millets in the

form of Ladoo / Cookies / Chikkies has been introduced in the Districts of

Ariyalur on 09.11.2013 and Perambalur on 23.10.2013 onwards.

A sum of Rs. 5.00 crores has been allotted by the State Government for the

implementation of scheme.

After one month of the implementation of the programme, it was observed

that the weight of the children has increased 1 kg.

Ladoo is prepared by using Roasted Bengal Gram, Ragi, Jowar, Bajra,

Varagu , Samai and Jaggery @ Rs. Rs. 2.48. per 50 gms

Chikkies are prepared by using groundnuts, fried gram, white corn, Bajra,

Vegetable oil, and Jaggery @ Rs. 3.50 per 50 gms.

Cookies are prepared by using Ragi, Vegetable fat, White corn, Maida, sugar

powder and baking powder @ Rs. 3.50 per 50 gms.

29

District Collector, Perambalur distributing millet products to school children

8. Introduction of Social Audit

As a special initiative Social Audit has been introduced under mid day

meal programme, to monitor the quantity and quality of foodgrains,

preparation of food, and quality of food served to the children.

On August 15th the social audit was introduced in all the Districts in

selective panchayats.

9. School Health Programme

Hand washing is encouraged among children before eating.

Regular health checkups are taken up by the Health Department.

Dental / Eye camps are organised in all blocks.

Health cards are maintained for each child.

Medicines and First Aid box are provided in all schools and teachers are

trained to handle medicines on need basis.

30

Medical Camp at Govt School near Kinathukadavu in Coimbatore District.

Medical Camp at Govt School near Kadaladi in Tuticorin District.

Dental awareness programme given to Government school children, Chennai

10. Supply of foodgrains to Noon Meal Centres

• In Tamil Nadu TNCSC takes the responsibility of transportation of food

grains to the School Noon meal centre and no private agencies are

involved. Thus timely and good quality food grains are received by the

NMCs.

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• The District Collectors make payments from out of the budgetary

provisions made for the scheme by presenting bills to the treasury.

11. Permanent structure for cooking meals

• Noon Meal Employees (Organiser, Cook & Cook Assistant) are employed

in every noon meal centre.

• An additional cook assistant is employed for centre having more than 500

children.

• Special time scale of pay is being paid to the employees.

Noon Meal Organiser - 6180/- p.m.

(BP - 2500, GP – 500, DA -2400, HRA – 500, CCA -180 MA –100)

Cook - 3660/- p.m.

(BP - 1300, GP – 300, DA – 1280, HRA – 500, CCA – 180, MA – 100)

Cook Assistant - 2850/- p.m.

(BP - 950, GP – 200, DA -920, HRA – 500, CCA – 180, MA – 100)

• Noon Meal functionaries are paid every month through e-transfer.

• State contribution for salary Noon meal functionaries is higher than the

Central assistance for Honorarium to Cook-cum-Helper.

• Special pension of Rs. 1000/- to all retired noon meal employees.

• Provision of lumpsum payment on retirement (Organiser – Rs. 50,000/-,

Cook & Cook Assistant – Rs. 20,000/-)

• Provision of Special Provident Fund (monthly contribution Rs. 20 for 148

months + interest + Government Contribution Rs.10,000).

• Appointment on compassionate grounds.

• Promotional opportunities like, Office Assistant.

32

2.18. Instances of unhygienic food served, children falling ill, sub-standard

supplies, diversion/misuse of resources, social discrimination and safety

measures adopted to avoid recurrence of such incidents.

In the following districts children were reported sick after taking mid day

meals. Immediately the children were referred to the nearest Government

Hospitals for treatment. The staffs incharge were placed under suspension. The

food samples were forwarded to King Institute, Guindy, Chennai for testing. The

reports did not mention about any poisonous substance.

Villupuram – 12.7.2013 & 2.12.2013, Cuddalore – 18.7.2013, Perambalur –

19.8.2013 & Dharmapuri – 13.12.2013. Strict instructions have been issued to

the stakeholders to take utmost precautionary steps while preparing and serving

the food to the children.

Caste Discrimination

In MPL Kammapatti Middle School, Srivilliputhur of Virudhunagar district

there was a big agitation during July 2012, for appointing a cook of SC

community. District Collector and Superintendent of Police of Virudhunagar

district visited the village and advised them to avoid caste discrimination and

instructed that caste discrimination is un acceptable by law. Awareness

campaign was conducted and slowly the attitude of the people especially the

Kambalathu naicker community have now permitted their children to take mid

day meals cooked by the same cook of SC community. Now there is no caste

discrimination in any of the noon meal centres. As on date there are 1548

employees from ST and 22248 from SC community have been engaged as noon

meal employees across the State of Tamil Nadu.

2.19. System of Tasting of food by Teachers and testing of food sample by

any reputed labs.

Necessary instruction have already been issued for tasting the food by the

Teachers and the cooks ½ an hour before serving the food to the Children. The

same is being carried over in all the schools. It was also observed by the Joint

33

Review Mission during their visit to Tuticorin and Ramnad Districts. After the

instructions of Joint Review Mission, teachers have now started to maintain a

taste register also.

• On need basis, the District officials used to send the food samples to “King

Institute”, Guindy, Chennai to ensure the quality of food and to identify

whether any poisonous substance is found in the food.

• Action is being taken up with Health Department to engage the Government

food analysis Laboratory functioning at Coimbatore, Madurai, Thanjavur,

Salem and Tirunelveli.

• In addition it is also stated that all Noon Meal Centres have been registered

under the “Food Safety and Standard Act” and license has been obtained.

The Block Development Officers ensure that the noon meal centres are

registered regularly and the license is renewed once in a year without fail for

which they pay Rs. 100/- towards registration fee out of panchayat union

general funds.

2.20. Extent of involvement of NGOs and Civic Body Organisations

(CBOs)/PRIs in the implementation and working of the scheme.

NGOs and civic Body Organisations (CBOs) are not involved in the

implementation and monitoring of the scheme. Since this is a State run

programme, the Nutritious Meal Organisers, Cooks and Cook Assistants are

appointed by the Government manage the nutritious meal centres. The scheme

is managed by the above personnel. However, local representatives of the PRI,

are included in the village level committees to monitor the implementation of the

programme. Mothers of the children studying the school are involved to watch

the cooking and serving of Mid Day Meal in the schools.

2.21. Status of School Health Progamme with special focus on provision

of micronutrients, vitamin A, de-worrming medicine, iron and folic acid,

zetic distribution of spectacles to children with refractive error and

recording of height, weight etc.

Under the School Health programme, health checkup camps are

conducted for the students during which micro-nutrients and de-worming

34

medicines are given. Anaemia and vitamin deficiency cases are also treated by

giving Ferrous Sulphate with Folic Acid tablets – IP, Vitamin B complex tablets,

NFI (Prophylactic) and Vitamin-C tablets to children, in the age group of 6 – 11

years. De-worming cases are also administrated with Albendazole 400 mg.

Morbidity defects identified and treated (which are common ailments).

For goiter control besides educating the children in the importance of

consumption of iodised salt to prevent iodine deficiency level disorder including

goiter, double fortified salt (DFS) is used in the preparation of Mid Day Meals in

the centre, under this scheme. This aims at controlling and preventing iron and

iodine deficiency and anaemia, which is the most common nutritional disorders

widely prevalent among children in the age group of 2-15 years. Eye camps

are also conducted under the School Health programme.

Students with defective vision have been identified and spectacles have

been issued to these children. Dental camps are also organized for the School

Students, and children are treated for milk teeth, filling up of milk teeth and

permanent teeth.

The State Health Department also conducts IEC programmes. Health

education sessions are organized on hand wash, menstrual hygiene, adolescent

health, control of communicable diseases and non communicable diseases,

immunization etc. All thursdays are observed as “School Health Day” and all

saturday are observed as “referral days”, to provide more focus on students’

health and in providing comprehensive health care services and ensure early

detection, diagnosis and timely treatment.

LIST OF MEDICINES SUPPLIED UNDER SCHOOL CHILDREN HEALTH

CAMP PROGRAMME

Name of the drug

Albendozole 400mg Cetrimide cream

Tab FST + Folic acid Absorbant cotton

Tab Paracetamol Bandage cloth

ORS Pocket 27.9 gms Anti histamine –CPM

Gentamycine Eye drops Anti emetic – Domperiodone Metroclopromide

GBHC (Lotion) Anti Spasmodic – Dicyclomine HCL

35

2.22. Present monitoring structure at various levels. Strategy for

establishment of monitoring cell at various levels viz. Block, District and

State level by Block, District and State level for effective monitoring of the

scheme.

Once in six months, Hon’ble Chief Minister of Tamil Nadu takes up the review

of every scheme in which the implementation of noon meal programme is

also monitored.

There is a monitoring cell functioning at Secretariat headed by Secretary to

Government and assisted by Deputy Secretary and his team. The

implementation of the scheme is monitored by conducting review meetings

once in 15 days by Secretary to Government.

Review meeting to watch the progress of expenditure is also being conducted

by the Planning Development Department with the officials of the Secretariat

and Directorate of Social Welfare.

In the Directorate also there is a monitoring cell headed by the Director of

Social Welfare assisted by Joint Director (NMP) and team. So as at Districts,

the scheme is being monitored by the District Collectors. Each District / Block

has been provided with pucca management structure to monitor the

programme at different levels.

36

The State Level Steering-cum-Monitoring Committee meeting headed by

Chief Secretary to Government, monitors the programme at regular intervals.

Monitoring Committees have already been constituted at Village, Block and

District level to monitor the supply of cooked mid day meal, egg to the

children. Specific targets have been fixed for the officials to inspect the

Nutritious Meal Centres. Field level officials are also entrusted with the work

to check the stock of food commodities, cooking utensils etc in NMCs and if

any shortcomings are noticed, the staff concerned are dealt with suitably.

Thus various issues in the implementation of NMP are addressed then and

there at district as well as state level and as such there are no hurdle in the

implementation of the scheme in the state.

Nutritious Meal centres are also subjected to yearly audit by the Local Fund

Audit Department to monitor the expenditure at the centre level. Pre-Audit by

Treasuries and Accounts Department at the Block / District / State levels, and

random audit by the Accountant General, at State, District and Block levels

are the other agencies involving in monitoring the scheme.

2.23. Steps taken to strengthen the Monitoring Mechanism, the Block, District and State level and Status of constitution of SMC at these levels. Status of formation of on School Management Committee at Villages / School / Cooking agency level in the light of Right to Information Act 2009.

In almost all the schools, School Management Committee has been formed

and monthly meetings are being conducted. However during the visit of Joint

Review Mission, it was observed that the minutes of SMC did not find place

about the implementation of MDM. Hence instructions have been issued to

the officials during the monthly meetings to make use of the SMCs so as to

implement and monitor the programme in an effective manner.

37

Secretary, Social Welfare interacting with SMC in a school at Ambur in Vellore District

As a special initiative Social Audit has been introduced under mid day meal

programme, to monitor the quantity and quality of foodgrains, preparation of

food, and quality of food served to the children. On August 15th the social

audit was introduced in all the Districts in selective panchayats.

For the current year Government of India is about to launch social audit in 8

States among which Tamil Nadu is one of the State. Madurai and

Virudhunagar are the two Districts in which Government of India is about to

introduce social audit.

2.24. 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.

Normally once in a month the District Vigilance and Monitoring Committee

is convened by the District Collectors and important issues are discussed in

detail. Now as per the instructions of the Government of India instructions have

been issued to the District Collectors to convene the District Vigilance and

38

Monitoring Committee meeting under the Chairmanship of senior most MP

exclusively to discuss and monitor the mid day meal scheme. Many of the

Districts have convened the meeting and the scheme is being monitored.

District Level Steering-cum-Monitoring Committee Meeting – Trichy District

2.25. Arrangement for official inspections to Mid Day Meal centres and

percentage of schools inspected and summary of findings and remedial

measures.

In order to ensure that all Nutritious Meal Centres are inspected and their

functioning monitored, various levels of officials have been instructed to inspect

centres and conduct surprise checks at the time of feeding on the quality and

quantity of food cooked and served, on the number of children fed, the stock on

hand, registers maintained etc. Targets have been fixed for each official. The

following are the details of target fixed among the officials.

39

Hon’ble Minister for Social Welfare and District Collector inspecting a noon meal centre in Ariyalur District

Secretary to Government & District Collector, interacting with school children at Vellore

District during a field visit.

Secretary to Government interacting the school children in Nagapattinam District

40

Designation of Official No.of Centres

District Collector 10 Centres

PA to Collector (NMP), 20 Centres

Chennai Corporation Commissioner 10 Centres

Commissioner of Municipalities 20 Centres

District Project Officer, ICDS 30 Centres

Block Development Officer 40 Centres

Assistant Educational Officer, Chennai Corporation

10 Centres

Other Corporation Commissioners 10 Centres

Child Development Project Officer 60 Centres

2.26. Feedback / Comments in respect of report of monitoring institutions

designated for your State / UT., to noon for implementation of Mid Day

Meal and action taken them.

The Evaluation and Applied Research Department has studied the impact

of the variety meal programme in 3 Districts, namely, Tiruvallur,

Kancheepuram and Nagapattinam.

In their draft report dated 28.11.2013 they have indicated that enrolment in

these schools where the programme is being implemented have increased

considerably.

The report states that out of the 120 students who were taken up for

survey, around 118 children had their food both in morning and night

which was low in calorie value. The Height, Weight and BMI of the

children are slightly lower when compared to the Indian Council for

Medical Research (ICMR) standards. However there is a steady growth in

the Body Mass Index (BMI) of students who take the noon meal regularly.

The report also states that there was some wastage of food by the

students while taking the regular noon meal, where as the variety meal

was liked by all the students and the wastage was almost nil and thus

41

recommended to extend the programme to the rest of the blocks in the

Districts.

2.27. Details of the Contingency Plan to avoid any untoward incident.

• Steps are being taken to come out with print materials in vernacular

language about the do’s and dont’s in case of emergency.

• With the help of Education Department steps are being taken to give

training to the Teachers on how to administer medicines to the children.

• In Co-ordination with Education Department Revenue and Rural

Development, steps are being taken to paint on the walls of the schools

the important phone numbers of Doctors / nearest Primary Health Centres

/ Ambulance service etc., to handle emergency situation.

• To organise training programmes at regular intervals to orient the

employees on Nutrition, Health, Personal Hygiene like regular cutting of

nails, washing hands and feet with soap before commencement of

cooking / serving and on food preparation.

2.28. Grievance Redressel Mechanism if any used by the State / UTs.

Details of complaints received, nature of complaints, and time schedule for

disposal of complaints.

• Funds have been provided to all the Districts to obtain Toll free number

from BSNL immediately. Namakkal (1800 4255 4444), Coimbatore

(18004251049) , Dharmapuri (1077) & Krishnagiri (18004257009)

Districts has been provided with toll free Number respectively

2.29. Awareness Generation / Media campaign if any.

The State Government has organized the All India Trade Fair at Island

grounds, Chennai from January 2014, wherein the Department of Social

Welfare has put up a pavilion show casing various schemes implemented by the

42

Department. The salient features of the Puratchi Thalaivar MGR Nutritious Meal

Programme has also been exhibited and a sum of Rs.1,00,000/- has been

incurred to erect a grand pavilion in order to create publicity and awareness

among the general public who visit the exhibition from various Districts of the

State. The number of beneficiaries, the quantity of food grains utilized for

different age group of children, the nutrient contents in eggs, vegetables, nutrient

requirements for different age groups etc., have been depicted in the exhibition

through charts, digital boards, carved vegetables, photographs etc. Samples of

various foodgrains, eggs, vegetables, salt etc has also been displayed. Many

curious questions are put forth by the public regarding the nutrient contents in

the food served in the school nutritious meal centres.

District Collector, Villupuram addressing the Noon Meal employees to ensure that children are provided with healthy & hygiene mid day meals

43

Visitors to the exhibition discuss the details given in the exhibit

2.30. 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.

It is an incontrovertible fact that nutritious meal programmes has exerted a

positive influence on enrolment and attendance in schools. Apart from

enhancing school attendance and nutrition, the programme has paved way for

the erosion of caste prejudices and class differences. With good infrastructure

facilities, active, dedicated and effective administrative setup and also strict and

effective monitoring system, the Mid Day Meal scheme is implemented in a

satisfactory manner in entire Tamil Nadu.

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