1. MDM in Lakshadweep UT April to September, 2012 Centre for Development Studies, Thiruvananthapuram, Kerala

2. Display of Logo 2

3. 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. 3

4. 2. TRENDS: Extent of variation DetailsChildren Enrolment1732 No. of children opted for Mid Day Meal1732 No. of children attending school on the day of visit1703 No. of children availing MDM as per MDM Register1703 No. of children actually availing MDM on day of visit1701 No. of children availed MDM on the previous day1712 4

5. 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 5

6. 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 6

7. 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 7

8. Dining Hall: 8

9. 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 9

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

11. 7. variety in the food served Weekly Menu under MDM Scheme in Lakshedweep S.No.DaysFood items 1 MondayRiceDhal/ green gramFish 2 TuesdayRiceDhal/ green gramEgg 3 WednesdayRiceDhal/ green gramMeat 4 ThursdayRiceDhal/ green gramChicken HOLIDAY 5 SaturdayRiceDhal/ green gramMeat 6 SundayRiceDhal/ green gramEgg 11

12. 8. QUALITY & QUANTITY OF MEAL : Feedback from children on Quality of meal: good Quantity of meal: adequate children are happy with the food 12

13. 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 13

14. 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 14

15. 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. 15

16. Traditional method of cooking 16

17. 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 17

18. 13. Potable water is available for cooking and drinking purpose 18

19. 14. Availability of utensils: adequate 19

20. Modern dining hall attached to kitchen & work area for privileged children 20

21. 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. 21

22. 17.COMMUNITY PARTICIPATION AND AWARENESS: PTA and SMC members visit & support 18. INSPECTION & SUPERVISION 22