MDM PROGRAMM IN NAGAR PANCHYAT ASHRAFPUR KICHUCHA AND SPECIFIC GUIDELINE OF MDM

THREE Primary School and one junior high school is in Nagar Panchyat Ashrafpur Kichucha . MDM Program is successfully run in  Nagar Panchyat Ashrafpur Kichucha. Our aim is ensure cooked meal program with satisfactory quality without any interruption in NPAK .This program successfully run in primary school kichucha, rashoolpur dargah,and primary school Ashrafpur kichucha and junior high school kichucha. Manegment of MDM program in ward rashoolpur by ward member munnilal, ward makhdoomnagar by firoj ahmed, ward mujffarnagar by surabhan gupta. In NPAK Mid-Day Meal programme is implemented with utmost regard to safty and hygiene. Nagar Panchyat Ashrafpur kichucha is doing    Regular Monitoring of MDM Programme on spot. Implement all instruction of MDM in NPAK by guideline of MDM.  All ingredients used for cooking (i.e. foodgrains, pulses, vegetables, cooking oil and condiments) should be free from adulteration and pest infestation, and should be used only after proper cleaning,  and washing in NPAK primary and j.high school.  All cooking and serving utensils should be properly cleaned and dried every day after use in NPAK. Supervision of actual serving and consumption of the mid-day meal in NPAK so that it is done in an orderly manner, and children consume their meal hygienically. Utter pradesh have devolved the function of primary education through legislation and/or executive order on urban local bodies, the responsibility and day to day supervision of the programme shall be assigned to the  municipality . standing committees may be constituted by the municipality to oversee the implementation of the programme. The municipality may in turn assign responsibility of the day to day management of the programme at school level.malnutrition adversely affects universalization of elementary education .even if a malnourished child does attend school, she finds it difficult to concentrate on the participate in the teaching-learning activities in school.

History Of Mid Day Meal Programme in India

Mid day meal school has had along history in India. In 1925,amid day meal programme was introduced for disadvantaged children in Madars municipal corporation. By the mid 1980three states viz Gujarat, Kerala, and Tamilnadu and the UT of Pondicherry had universalized a cooked mid day meal programme with their own resources for children studying at the primary stage. Mid day meal was also being provided to children in tribal areas in some states like Madhya Pradesh and Orissa. By 1990-91 the number of state implementing the mid day meal programme with to twelve namely ,Goa, Gujarat,Kerala,Madhya Pradesh,Tamilnadu,Maharashtra,Meghalaya,Mizorar,Nagaland,Sikkim,Tripura and Utter Pradesh. In another three states namely Karnataka, Orissa,and West Bengal,the programme was being implement with state resources in combination with international assistance. Another two states namely Andhra Pradesh and Rajasthan were implementing the programme entirely with international assistance.

NUTRITION AND EDUCATION WITH MDM

There is also evidence to suggest that apart from enhancing school attendance and child nutrition mid day meal have an important social value and foster equality. As children learn to sit together and share a common meal, one can expect some erosion of caste structures often mean that girls are much more affected by hunger that boy. Thus the mid day meal programme can also reduce that gender gap in education, since it enhances female school attendance.  

It is incontrovertible fact that school meal programme exert a positive influence on enrolment and attendance in school. A hungry child is less to attend school regularly.Hunger drain them of their will and ability to learn chronic hunger can lead to malnutrition . Chronic hunger also delays or stop the physical and mental growth of children. Poor or in sufficient nutrition over time means that children are to small for their age, and susceptible to diseases like measles or dysentery, which can kill malnourished children. Malnutrition adversely affects universalization of elementary education. Even if a malnourished child attend school, she finds it difficult to concentrate on and participate in the teaching-learning activities in school.Unable to cope she would out. Some details in regard to major nutritional deficiencies, and their incidence among children of elementary school-going age group.

Table of student and school, account number and ward member of Nagar Panchyat Ashrafpur Kichucha-

SR .NO.

NAME OF SCHOOL

ACCOUNT NO

NATER OF SCHOOL AND NUMBER OF STUDENT

WARD NUMBER AND WARD MEMBER WHO OPPARATE ACCOUNT

1

PRIMARY SCHOOL KICHUCHA 

1-JUNIOR HIGH SCHOOL KICHUCHA

 

 

15125   Grameen bank kichucha

PRIMARY 326

JUNIOR HIGH SCHOOL KICHUCHA

186

10-MUJAFFARNAGAR     BY SURABHAN GUPTA AND E.O NPAK

2

PRIMARY SCHOOL RASHOOLPUR DARGAH

15128 Grameen bank kichucha

PRIMARY

133

11-MAKHDOOMNAGAR BY FIROJ AND E.O NPAK

3

PRIMARY SCHOOL ASHRAFPUR KICHUCHA

15108 Grameen bank kichucha

PRIMARY 154

12-RASHOOLPUR  BY  MUNNILAL AND E.O NPAK

Table of student those take mid day meal in nagar panchyat ashrafpur kichucha

Sr.no

Name of school

and no. of student

Number of student take mdm in month  jul

Number of student take mdm in month aug

Number of student take mdm in month sep

Number

of student take  mdm in  month oct

Number

 of student take mdm in month nov

Number of student take mdm in month dec

Number

of student take mdm in month jan

Number of student take mdm in month feb

Number of student take mdm in month mar

1

PRIMARY SCHOOL KICHUCHA 326

3006

905

5588

4069

4287

3863

3755

4846

4938

2

1-JUNIOR HIGH SCHOOL KICHUCHA

186

1308

2267

2638

2430

2383

2778

2015

2722

2856

3

PRIMARY SCHOOL RASHOOLPUR DARGAH

133

437

1210

1559

1293

1414

1688

1236

1552

1983

4

PRIMARY SCHOOL ASHRAFPUR KICHUCHA

154

---

---

----

1887

2713

1566

1387

2041

3230

Specific Guidelines

Specific  Guidelines  to   ensure  Regular,  Un-interrupted provision of Cooked Meal of Good Quality :- 
It is absolutely vital to ensure that children in every eligible primary school/EGS-AIE Centre get a cooked meal of satisfactory quality, on every school-day, without any interruption.  To ensure this in thousands of primary schools and EGS-AIE Centres scattered across a State is a challenging task.  State Governments/UT Administrations will have to develop and circulate detailed guidelines to ensure this.
Some common obstacles which may come in the way of regular supply of cooked mid-day meal are:- 

  1. Delay in flow of monetary assistance from the Centre to the States (e.g. due to late or defective submission of claim or other procedural delays), 
  2. Irregular supply of food grains from FCI godown or interruption in their timely transportation to schools, 
  3. Failure of the local implementation agency to adequately procure and stock up cooking ingredients 
  4. Absence of cook for any reason, etc 

Programme will have to be so implemented as to take care of all the above (and any other) contingencies.  As regards the first point mentioned above, State Governments will have to make adequate provision for the programe in their annual budget, in anticipation of actual flow of Central assistance .  It must be understood that Central assistance as per norms and will get transferred in due course. 
However, if for any reason, there is some delay in its actual transfer, that must not be allowed to interrupt actual provision of cooked mid-day meal to children.  Similarly, State-specific guidelines will be necessary regarding precautions to be taken, and alternative/back-up arrangements to be made to ensure that any other contingencies are not allowed to interrupt the programme.  
 
Need for Safety and Hygiene in Preparation of Mid-Day Meal :-
 State Governments will be expected to ensure that Mid-Day Meal programme is implemented with utmost regard to safety and hygiene.  Towards this end, special attention would need to be paid, inter alia, to the following aspects:-

  1. Kitchen/Kitchen Shed should be separate from classrooms, should be located as far away from classrooms as possible, and should always be kept clean.  It should preferably have a raised platform for cooking, and should have adequate light, ventilation and arrangement for drainage/waste disposal. 
  2. Fuel (kerosene/fuel wood/charcoal/LPG) should be stored safely, so that there is no fire hazard. 
  3. Smokeless chulhas should be used to the extent possible.
  4. Use of firewood should be discouraged as far as possible in the interest of environmental protection. 
  5. If cooking is done with kerosene/gas, cooking staff /agency should be specifically trained in safe handling of stoves, gas cylinders, etc. 
  6. All ingredients used for cooking (i.e. food grains, pulses, vegetables, cooking oil and condiments) should be free from adulteration and pest infestation, and should be used only after proper cleaning, washing, etc. 
  7. All the above ingredients should be stored in proper containers, which should protect them from moisture, pests, etc. 
  8. All persons engaged in handling of ingredients, and in cooking and serving the mid-day meal should be trained in hygienic habits [e.g. regular cutting of nails, washing hands and feet with soap before commencement of cooking/serving, etc], 
  9. All cooking and serving utensils should be properly cleaned and dried every day after use. 

Mid-Day Meal not to adversely affect teaching-learning 
It has to be always borne in mind that Mid-Day Meal programme is meant to boost children's participation and learning at the primary stage, and not to interfere with it.  The programme should not be implemented in such a manner that it, in any way, adversely effects either the duration or quality of actual teaching-learning in school.  As a corollary, teachers should not be assigned responsibility connected with the programme except the following:-

  1. Testing of food prior to being served to children with a view to ensuring that it is of good quality, and is wholesome, and 
  2. Supervision of actual serving and consumption of the mid-day meal so that it is done in an orderly manner, and children consume their meal hygienically.

VECs/PTAs should make arrangements so that, as far as possible, at least two of their members are present everyday at the time of the meal, to shoulder above responsibilities, along with the teachers.  
The mid-day meal should be so organized that the entire process of serving and consumption of the meal does not take more than 30-40 minutes.  

Mid-Day Meal to be wholesome and varied :- 
Menu of the mid-day meal should, as far as possible, vary from day-to-day.  It is possible to plan an economical, yet varied and nutritious menu, and this must be done in consultation with the local community, mothers, PTA, women's Self-Help Group, as also nutrition experts like staff of Home Science Colleges and officers of Food & Nutrition Board of the Government of India posted in the State/UT.  Menus should be planned in a suitably decentralized manner

Voluntary Community Support for Mid-Day Meal to be encouraged :-  
Members of the community should be encouraged and invited to contribute towards providing a wholesome meal to children.  There are many social occasions like religious festivals, marriages, etc. when local families will be happy to contribute a special dish or a sweet to the school Mid-Day Meal programme.  This, as also other voluntary contributions from the community (say, in the form of cooking device/cooker, utensils, dairy products, fruits, vegetables, etc.) should be encouraged. 

Mid-Day Meal to be used as a vehicle for inculcation of hygienic habits, discipline, and spirit of equality among children, as also for providing them work experience 
Apart from hygienic processing of ingredients and cooking of meal, it is important that children themselves are trained to eat their meal hygienically.  For this, they must be encouraged to develop habits like:- 

  1. Washing their hands with soap before eating, 
  2. Cutting their nails regularly 
  3. Using clean utensils for eating, 
  4. Avoiding littering  and wastage of  food
  5. Cleaning their plate and rinsing their hands and mouth after eating. 

Organisation of serving and eating of mid-day meal in an orderly and efficient manner is a substantial task.  Children should be trained to form queues, wait patiently for their turn, chew their food properly, and clean up after they have eaten.  Disabled children should be given precedence in queues, and should also be otherwise helped to the extent necessary.

The mid-day meal programme is also meant to be a vehicle for inculcating social equality among children.  There should not be any discrimination and segregation of any sort –  on community or other basis –  in serving/consumption of the meal.  It should be utilized as an opportunity to instil in children values of equality, cooperation and discipline. 

Wherever possible, Schools should develop a farm or kitchen garden for growing food articles which are used in preparation of Mid-Day Meal. This and other activities connected with Mid-Day Meal (eg. account-keeping) should also be utilised for providing work experience to children. Older children should also be involved in orderly distribution and consumption of the mid-day meal.

 Mid-Day Meal to be used for Micronutrient Supplementation and De-worming :-  
The mid-day meal programme should also be utilized for appropriate interventions relating to micronutrient supplementation and de-worming, e.g. 

  1. Administration of six monthly dose for de-worming and Vitamin-A supplementation. 
  2. Administration of weekly Iron and Folic-Acid supplement 
  3. Other appropriate supplementation depending on common deficiencies found in the local area. 
    State Governments are expected to issue detailed guidelines in this behalf.

Technical advice and doses for the above may be obtained by Schools from the nearest Primary Health Centre/Government Hospital, and may be funded from appropriate schemes of the Health Department, or the School Health Programme of the State Government – unless a State Government is able to provide funds for this from its own resources under the Mid-Day Meal Programme itself.  
 Regular Monitoring of Programme Implementation and its Impact :-  
The Mid-Day Meal Programme would need to be monitored in two ways, namely:-

  1. How well the programme is being implemented (i.e. in terms of all children regularly getting a meal of satisfactory quality), 
  2. What effect, if any, the programme is having in terms of improving children's :- 
      • Nutritional status 
      • Regularity of attendance, and 
      • Retention in and Completion of Primary Education.  

The above two sets of parameters may be called “Programme Parameters” and “Impact Parameters”, respectively. These parameters will be expected to be monitored in the following manner:  

Type of parameter

Who may monitor?

Frequency of Monitoring

Type of parameter

I.Programme Parameters :-

 1.

Regularity and wholesomeness of mid-day meal served to children

i) Members of VEC/PTA/SMDC

ii)      Teachers

Daily

 2.

Non-discrimination against children of weaker sections

-­Do-

-Do-

 3.

Cleanliness in cooking, serving and consumption of mid-day meal

-Do-

-Do-

 4.

Timely procurement of Ingredients, fuel, etc. of good quality

VEC/PTA/SMDC

Weekly

 5.

Implementation of varied menu

Gram Panchayat / Municipality / Representatives of Block-level SMC

Fortnightly/ Monthly

 6.

Over-all quality of Mid-Day Meal

·         Officers of State Govt. belonging to Revenue/Administration, Rural Development, Education, Nodal Departments, and any other suitable Department (e.g. WCD, Food, Health, etc.)

·         Officers of Food & Nutrition Board (FNB), Govt. of India , posted in the State/UT

·         Nutrition Experts / Institutions identified / nominated by the State Govt.

As per a certain target of inspections per month, to be fixed by State Govt. in consultation with FNB /Institution, etc. concerned.

II. Impact Parameters :-

 1.

Nutritional Status – assessment of percentage of underweight children at school level

VEC/PTA/SMDC

Twice a year

 2.

Attendance Status

-Do-

Quarterly

 3.

Retention/Completion Status

-Do-

Annually

 4.

Sample studies in regard to each of the items 1 to 3 above.  Study in regard to Nutritional Status would include study of various deficiencies mentioned in para 1.1 of the guidelines, especially incidence of low weight-for-age (underweight) and anaemia.

Appropriate institutions selected by State Govt./District Nodal Agency/District-level SMC

Annually