1. GOVERNMENT OF PUDUCHERRY
DEPARTMENT OF SCHOOL EDUCATION
GOVERNMENT OF PUDUCHERRY
MID-DAY MEAL SCHEME

2. Sector-wise enrolment - LKG to XII Std.
Sl. No.
Classification
Number of students 1.
Govt. / Aided Schools
156502 2.
Central Govt. Schools
3018 3.
Private Schools
97112
Total
262258

3. School wise details-Primary & Upper primary
Sl. No.
Type
No. of Schools sector wise
Total
Govt.
Aided 1.
Primary
248 3
251 2.
Upper primary
175 31
206 .
457
All Schools are covered under Mid day meals

4. Enrolment - I to V Std. Govt./Govt. Aided
Sl. No.
Classification
Number of students 1.
Government Schools
38475 2.
Government Aided Schools
14687
Total
53162

5. Enrolment - VI to VIII Std. Govt./Govt. Aided
Sl. No.
Classification
Number of students 1.
Government Schools
34221 2.
Government Aided Schools
11235
Total
45446

6. PAB – APPROVAL V/S ACHIEVEMENT 2010 -11
Sl. No.
Target
Achieved 1.
Primary
50357 2.
Upper primary
37762
Total
88119

7. Budget allocation Rs.in lakhs
Innovative interventions for Enrolment, Retention and Gender Equality
Sl. No.
Scheme
Budget allocation Rs.in lakhs 1.
Mid-day Meal Scheme - L.K.G to XII (Plan & Non-Plan) 2.
Shri Rajiv Gandhi Breakfast Scheme - L.K.G to XII 3.
Shri Rajiv Gandhi evening milk Scheme - L.K.G to X 4.
Free supply of Textbooks - I to XII
194.36 5.
Free supply of Notebooks - I to XII
33.39 6.
Free supply of Stationery - I to V
26.73 7.
Free supply of 2 sets of Uniform - L.K.G to XII
899.42 8.
Free supply of Footwear – L.K.G to XII
70.00 9.
Free supply of Dictionary – VIII
38.50
10.
Provision of various Scholarships – I to XII
290.40
Grand Total

8. Management structure for the implementation of Midday Meal Scheme
SECRETARY TO GOVERNMENT (EDUCATION)
DIRECTOR OF SCHOOL EDUCATION
CEO, PUDUCHERRY
CEO, KARAIKAL
CEO, MAHE
DELEGATE TO DSE YANAM
ALL HEADS OF INSTITUTIONS MAHE&VEC
IN-CHARGE CENTRAL KITCHEN & ALL HEADS OF INSTITUTIONS, YANAM&VEC
DIS-I
DIS-II
DIS-III
DIS-IV
DIS-V
DIS-I
DIS-II
IN-CHARGE CENTRAL KITCHENS, SCHOOL CANTEEN CENTRES
& ALL HEADS OF INSTITUTIONS&VEC
IN-CHARGE CENTRAL KITCHENS, SCHOOL CANTEEN CENTRES
& ALL HEADS OF INSTITUTIONS&VEC

9. Mid-day Meal Scheme – Coverage
Implemented from the year 1930
Pre-Primary to XII Std. – 1.26 lakhs students
All Govt. and Govt. Aided Private Schools -
Under Central & State - I to VIII Std. (88728 Students)
Under State plan – Pre-Primary and IX to XII Std.(37154students)

10. Mid-day Meal - Infrastructure
13 Centralized Modern Kitchens.
3 Central Kitchens L.P.Gas based.
10 Central Kitchens Diesel based.
92 School Canteen Centres
Central Kitchen Covers students
School Canteen Centres students
C.K. Shanmugapuram
Non I.B.R Boilers

11. No. of Central Kitchens and School Canteen Centres located in each region
SL. No.
REGION
NAME OF THE CENTRAL KITCHEN/ No. OF SCHOOL CANTEEN CENTRES
FEEDING STRENGTH
No. OF SCHOOLS ATTACHED
No. OF TRANSPORT VEHICLES 1.
PUDUCHERRY
C.K., KURUSUKUPPAM
13000 54 6
C.K., ARIANKUPPAM
9050 33 3
C.K., THONDAMANATHAM
5283 25
C.K., VILLIANUR
6600 22 2
C.K., EMBALAM
5200 20
C.K., KALMANDAPAM
5100 15
C.K., KIRUMAMPAKKAM
7800
C.K., SHANMUGAPURAM
13500 7
C.K., PILLAICHAVADY
5750 16
20 SCHOOL CANTEEN CENTRES
14000 40
TOTAL (A)
86253
304 29

12. NAME OF THE CENTRAL KITCHEN/ NO. OF SCHOOL CANTEEN CENTRES
SL. NO.
REGION
NAME OF THE CENTRAL KITCHEN/ NO. OF SCHOOL CANTEEN CENTRES
FEEDING STRENGTH
NO. OF SCHOOLS ATTACHED 2.
KARAIKAL
C.K., THALATHERU
5000
119
C.K., T.R. PATTINAM
48 SCHOOL CANTEEN CENTRES
12000
TOTAL (B)
22000 3.
MAHE
18 SCHOOL CANTEEN CENTRES
6700 18
TOTAL (C) 4.
YANAM
C.K., YANAM
7800 20
TOTAL (D)
GRAND TOTAL A+B+C+D
126000
461

13. Mid-day Meal - Highlights
Daily Menu – 130/160 grams of Rice, Sambar with Vegetable Poriyal.
75 grams of vegetable per day / student.
Double fortified salt used in the meals.
Boiled egg weekly twice
10 grams of Dhoor Dhall and 12 grams of Bengal gram whole per day per student
Rs.4.97 / Student / on vegetable day (I –V) excluding free rice
Rs.7.47 / Student / on Egg day (I –V) excluding free rice
Rs.4.57 / Student / on vegetable day (VI –VIII) excluding free rice
Rs.7.07 / Student / on egg day (VI –VIII) excluding free rice
Nutritional value is Higher than norms

14. Diet scale (As recommended by Dieticians of Health Department)
SL.
NO.
ITEM
CLASS
QUANTITY 1
RICE
I TO V STD
NOT EXCEEDING 130 GMS. PER STUDENT / DAY 2
VI TO XII STD
NOT EXCEEDING 160 GMS. PER STUDENT / DAY 3
OIL
I TO XII STD
5/ GMS. PER STUDENT / DAY/primary
7.5 GMS. PER STUDENT / DAY/Upper primary 4
MASALA CHILLY POWDER
I TO XII STD.
2.5 GMS. PER STUDENT / DAY 5
DOOR DHALL
10 GMS. PER STUDENT / DAY 6
BENGAL GRAM WHOLE (KADALAI)
12 GMS. PER STUDENT / DAY 7
EGG
2 EGGS PER WEEK (WEIGHING 50 GMS. EACH) 8
TAMARIND
2 GMS. PER STUDENT / DAY
3 GMS. PER STUDENT / DAY ON KARAKUZHAMBU 9
DRY CHILLY
0.5 GMS. PER STUDENT / DAY 10
WHITE GRAM DHALL
0.25 GMS. PER STUDENT / DAY 11
MUSTARD 12
TURMERIC POWDER
0.10 GMS. PER STUDENT / DAY 13
GARLIC
0.3 GMS. PER STUDENT / DAY ON KARAKUZHAMBU 14
ONION VADAGAM
0.25 GMS. PER STUDENT / DAY ON KARAKUZHAMBU 15
DOUBLE FORTIFIED SALT
3 GMS. PER STUDENT / DAY 16
VEGETABLES
75 GMS. PER STUDENT / DAY

15. Nutritional value per day / Student
Sl. No.
Classifications
Calories
Protein in grams
Norms as per
NP-NSPE
Norms in Puducherry 1.
I – V Vegetable day
450
596 12 19 2.
I – V Egg day
631 23 3.
VI - XII Vegetable day
700 20 21 4.
VI - XII Egg day
735 25

16. Cost Upper Primary (in Rs.)
Costing sheet – Primary/ Upper Primary
Sl. No.
Food item
Quantity (in gms)
Cost Primary (in Rs.)
Cost Upper Primary (in Rs.) 1
Foodgrains (Rice)
130 /160 gms (100 gms Supplied free. Cost of 30gms / 10gms)
0.61
0.21 2
Pulses
10gms of Dhoor dhall and 12 grams of Bengal gram whole
1.42 3
Vegetables (all kinds)
75gms
1.25 4
Oil & fat
3.40gms
0.41 5
Salt & Condiments
Tamarind - 2gms, Dry chilli - 0.5gms, Mustartd-0.25gms, Turmeric powder -0.10gms,Garlic 1.2gms, Double fortified salt - 3gms, Masala chilli powder -2.5gms
0.22 6
Fuel (Diesel)
20ml
0.45 7
Labour & other administrative charge
0.40 8
any other items (transportation)
Total (Non-egg day)
4.97
4.57 9
Egg (one per student)
(Weekly two days)
2.50
Total (Egg day)
7.47
7.07

17. Cost (excluding free rice)
Per capita Expenditure per Student
Sl. No
Class
Cost (excluding free rice)
Under CSS
State
Total 1.
I – V (Non Egg day)
2.02
2.95
4.97 2.
I – V (Egg day)
5.45
7.47 3.
VI-VIII (Non Egg day)
3.02
2.55
4.57 4.
VI-VIII (Egg day)
4.05
7.07 5.
IX-XII (Non Egg day)
Nil
6.10 6.
IX-XII (Egg day)
8.60

18. Personnel engaged for cooking / cleaning / in Central kitchens
235 – Cooks.
54 – Daily Rated Staff.
27 - Sanitary Assistants

19. Officials for Supervision
Sl. No.
Classification
Officials for Supervision 1.
State level
Chief Educational Officers, Deputy Director of Education (Women), Delegate to the Director of School Education,Yanam 2.
Zonal level
All Deputy Inspector of Schools 3.
Kitchen level
In-charge of Central Kitchens / Supervisors 4.
School level
Head of Institutions, Teachers on rotation basis & Members of Village Education Committee /Mothers

20. Implementing system followed in Puducherry
The diet and non-diet articles are being procured from co-operative institutions / Government undertakings by limited tender system.
The concept of cooking the Midday Meals in modernised central kitchens is being followed.
91000 students out of 1.26 lakhs students are covered under centralized kitchens thereby uniformity in the quality of meals ensured.
Preparation of meals is as per the diet scales issued by the Government.
No untoward incident occurred so far
Cooked meals from the kitchens are being transported in stainless steel containers by the vehicles provided by co-operative institutions / Government undertakings to all schools attached to kitchens.

21. Implementing system followed in Puducherry –Contd.
The scheme is being implemented directly by the Department of School Education, Puducherry.
No NGO / private participation in the implementation of the scheme.
Guidelines are issued for the error free implementation.
Quality of diet articles are ensured by drawing samples periodically.
The Nodal officers / Inspecting Officers closely monitor the implementation of the scheme to ensure zero error.

22. All the students are provided with a health card
Health & Hygiene
All the students are provided with a health card
The height and weight of the students are regularly recorded in the schools to monitor the improvement.
Vitamins tablets are being given to all students
Deworming tablets are supplied

23. Monitoring mechanism
The Chief Educational Officer, Puducherry / Karaikal / Mahe, the Deputy Director (Women), Puducherry and the Delegate to the Director of School Education, Yanam are the Nodal officers in the respective regions.
All the Deputy Inspector of Schools are the Inspecting Officers.
The Nodal Officers and the Inspecting officers are periodically inspecting the central kitchens / school canteen centres. (minimum five surprise visits to each school per academic year under their control)
The quality of food prepared in the kitchens ensured .
Drawing random samples of diet articles to ascertain the quality under the Prevention of Food Adulteration Act, 1954 and Rules made there under.
The Store Superintendent is also visiting the kitchens periodically to verify the stock position.
The mothers are also involved.
BRC/CRCs are also monitoring the distribution of meals.
External Evaluation - Pondicherry University , Puducherry

24. Monitoring mechanism contd.,
Grievances Redressal cell is formed for all districts and for the UT
Toll free Telephone is approved by UT Government.

25. Role of Teachers
The teaching staff supervise the distribution of midday meal on rotation basis.
They taste the midday meal before serving..
They ensure students eating the midday meal in the school premises. The place is cleaned thoroughly in order to avoid infestation of flies and other health hazards.
The Central Kitchens / School Canteen Centres are maintained very cleanly in order to prepare the midday meal in a healthy and hygienic environment.

26. Advantages of Central Kitchens
Quality of food ensured
Hygienically prepared
N0 Burden for teachers / Headmasters
Monitoring / supply of diet ariticles are made easy

27. No fund is distributed to the School level
Fund flow
Fund received from both Central and state is spent by District Nodal Officers after getting sanction from Government.
No fund is distributed to the School level
All Diet articles are procured through Co-operative Stores / self help group

28. Future Programmes
Construction of a Kitchen at K.T. Kuppam, Puducherry Cost Rs.300 lakhs
Construction of Central Kitchen at Kuruvinatham, Puducherry Cost Rs150 lakhs
Construction of 2 more Kitchens at Karaikal, 1 at Sethur and another at Anna Nagar at a cost of Rs lakhs and lakhs respectively.
Provision of Folic acid and Vitamin tablets to all the students by allocating a special fund in the state Budget.

29. Central Kitchen - Shanmugapuram
COOKING PROCESS

30. Central Kitchen - Shanmugapuram
Feeding strength – Students / day
Schools covered – 54 schools
Fuel used – L.P.Gas, 100 Cylinders

31. Central Kitchen - Kurusukuppam
Feeding strength – Students / day
Schools covered – 64 Schools
Fuel used – Diesel
COOKING PROCESS

32. VEGETABLE – MACHINE CUTTING
Central Kitchen - Kurusukuppam
VEGETABLE - CUTTING
VEGETABLE – MACHINE CUTTING

33. Transportation of cooked food to schools

34. Central Kitchen - Kurusukuppam
VEGETABLE - PORIYAL
RICE – COOKING

35. Students taking Mid-day Meal in Schools

36. MHRD, Parliamentary Standing Committee visit
C.K. KURUSUKUPPAM

37. Hon’ble Education Minister, Kerala visiting the Central Kitchen

38. THANKS

39. Shri Rajiv Gandhi Breakfast Scheme - Coverage
Implemented from
Pre-Primary to XII Std. – 1.26 lakhs students.
All Govt. and Govt. Aided Private Schools schools
Only under State plan – Pre-Primary to XII

40. Diet scale Nutritional value Sl. No. Item Scale 1.
Hot-Milk (3% Milk Fat & 8.5 % SNF)
100 ml. / day / student 2.
Sweet Biscuits (Britannia)
35 grams / day / student
Nutritional value
Sl. No.
Item
Quantity
Energy (Kcal) 1.
Hot-Milk
100 ml. 79 2.
Sweet Biscuits (Britannia)
35 grams
150

41. Costing – 2009-10 (In Rupees) Sl. No. Item Puducherry Karaikal Mahe
Yanam 1.
Hot-Milk
3.45
3.55
3.79 2.
Sweet Biscuits (Britannia)
1.80
2.00

42. Students taking Milk and Biscuits in Schools

43. Nutritional value Sl. No. Item Quantity Energy (Kcal) 1. Hot-Milk
100 ml. 79

44. Budget under State Plan
(Rupees in lakhs)
Year
Allocation
Expenditure
986.09 *
Expenditure upto January 2010