National Programme of Mid Day Meal Scheme

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National Programme of Mid Day Meal Scheme

• Annual Work Plan Budget 2009-10
• U.T. Administration of Daman
  Diu

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District Panchayat DEPARTMENT OF PRIMARY
EDUCATION ( ELEMENTARY )Daman Diu
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LOCATION OF DAMAN DIU
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ELEMENTARY EDUCATION

• THE UNION TERRITORY HAS ADOPTED THE PATTERN OF
  GUJARAT STATE PROVIDING ELEMENTARY EDUCATION FROM
  STD.1st to 7th .

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THE BACK GROUND OF DAMAN DIU

• Daman Diu District. - 02
• Total Village Panchayat -
  14
• Municipal Council - 01
• Total villages -
  24
• Government Primary Schools
• 1. Primary - 52
• 2.Upper Primary -
  23
• Total.
  - 75
• Private aided Primary schools
  - 04
• Private unaided schools
  - 04
• Medium wise number of Schools
• 1. Gujarati -
  73
• 3.English -
  04
• Total.
  77

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ACADEMIC STAFF

• A.D.E. (DP) - 01
• Education Officer -
  01
• Asstt. Dist. Education Inspector - 05
  
• Total Head Master ( Primary ) - 36
• Total number of teachers
• including Contract basis - 489
• Elementary Education -
  426 (Regular)
• SSA - 63 (Contract basis.)
  
• Total Students - 17971
• Teacher pupil ratio -
  138

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Beneficiaries under Mid Day Meals scheme
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Allocation of Fund Expenditure
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ANNUAL WORK PLAN BUDGET 2008-09.
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Progress made during 2008-09

• MDM is being served to 60 students at the AIE
  center.
• 57 cooks/helpers100 women belonging to weaker
  section from rural areas are employed.

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MODE OF IMPLEMENTATION

• DIRECTLY BY THE DISTRICT PANCHAYAT EDUCATION
  SECTION.
• AS PER GUIDELINES ISSUED BY GOVERNMENT
• No NGO / PUBLIC / PRIVATE PARTICIPATION

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Actual Implementation of MDM

• District Panchayat is implementing the scheme.
  The CEO is the administrative head
• The indent is given by the ADE through the
  supervisor after receiving the requirement from
  the schools. The office of the CEO calls for
  tender.
• The vendors deliver the cooking ingredients as
  per the order given directly to the schools.
• The headmasters of the school check the cooking
  ingredients by weighing and also check the
  quality of grocery as per the trade marks
  prescribed.
• The funds under cooking cost are released on
  monthly basis by cheque through Treasury U.T.of
  Daman and Diu after the vendors submit the bills
  to the office.

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System for procuring cooking ingredients

• The cooking ingredients are procured by calling
  tender on yearly basis district wise based on the
  consumption of previous year as per the caloric
  value prescribed per child.
• The cooking ingredients are directly provided
• by the vendors as per the requirement of the
  schools based on the number of beneficiaries on
  monthly basis. The perishable items are delivered
  on daily basis.

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System for Monitoring Mid Day Meal

• Monitoring at the School level is done by the
  MTA/PTA members and also the teachers and
  headmasters. District level monitoring is done by
  the ADE, ADEI, and supervisor.
• State Monitoring cum-Steering Committee is
  constituted to review the overall performance.

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Calorific /protein value and menu
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(No Transcript)
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Nutrition content and cost of meal per child per
day
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Nutrition Status

• As per NFHS-III data, significant number of
  Children suffer form malnutrition, anemia, and
  other Vitamin deficiencies in the UT.
• The health institutions provide nutrition
  supplement and iron tablets to the children after
  medical checkup.
• It is proposed to introduce health card to
  record the nutrition profile-age group-wise,
  weight and height-wise for the primary and upper
  primary children during next academic session.

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Social and Economic indicators
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DRINKING WATER
ALL THE SCHOOLS ARE PROVIDED WITH SAFE DRINKING
WATER (R.O. Plant)
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Management structure for implementation

• Secretary (Education)
• C.E.O. (D.P.)
• A.D.E. (D.P.)
• A.D.E.I. (D.P.)
• Supervisor (MDM)
• Head Masters
• Teachers

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Mode of transportationof food grains

• The food grains is lifted from FCI Valsad for
  Daman District and FCI Rajkot for Diu District
  at cost of the Government.
• The Food grain is then Stored at the Store Room
  in office premises. Thereafter, food grains are
  supplied to the various schools as per their
  requirement.
• Checking of Quantity and Quality of FCI Depot
  Foodgrain is done by Nodal Officer, official of
  Civil Supply Department and officials of FCI.

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PREPARING OF HOT COOKED MEALS

• The hot cooked meals are prepared in every
  school by engaging Helpers and Cooks.235
  cooks/helpers134 in Daman and 101in Diu are
  engaged.
• They are women belonging to weaker section of the
  population. Every school is provided with three
  gas cylinders of 19 kgs with gas chullahs and
  necessary cooking equipments also.
• The conversion cost per child per day is worked
  out at Rs. 3.99 excluding the expenditure
  incurred on the Cook/Helper wages, Gas Re-filling
  charges.

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Preparation Mid Day Meal Scheme (Std.I-V)

• 100 gram rice per day per child
• 020 gram Dal (Tur/Mung) per day per child
• 005 gram oil per day per child
• Other ingredients items like Salt, Chilli, Haldi,
  Dhania-jeera powder etc.
• Garam Masala, Jeera and Rai as per taste.
• Green Vegetables every day.

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Weekly Menu Std.I-VII)
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Proposal for the year 2009-10

• Rs.40,000/- per shed for 26 kitchen sheds as
  additional amount to complete the incomplete
  structure.
• Devices such as steel plates, glasses spoons
  for all beneficiaries and also Aasan (carpet).
• Micro oven, kitchen-rack, fridge, karats, plastic
  tubs.
• Kitchen-cum-storage for two AIE centres.
• Mobile Phone for ADEI.

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Cooking Cost expenditure of Rs.106.01 Lakhs
fund allocated (U.T. Budget) under the Mid-Day
Meal Scheme for the year 2008-09.

• Purchase of Dal, Oil, Lapsi ( Sweets once in
  week), Purchase of Green Vegetable, Banana (
  twice in week) for ten months.
• Total Cooking Cost in Primary Stage expen.
  Rs. 106.01 Lakhs.

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Allocation of Fund ExpenditureMid Day Meals
(from UT Budget)
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THANKS