Welcome To Mid-Day Meal Programme in Andhra Pradesh

AP at a Glance 1Area in Sq.Kms2,75,045 2No.of Districts23 3No.of Revenue Divisions81 4No. of Municipal Corporations8 5No. of Metro Cities4 6No. of Municipalities111 7No.of Mandals1128 8No.of Villages28,123 9No.of Gram Panchayats No. Of Habitations Population7,62,10,007 12Male and Female Sex Ratio1000: Population Growth rate – Percentage of population - Urban Percentage of population - Rural72.70

Mid-Day Meals  Improves daily attendance particularly girls and children of poorer sections.  Reduces dropout rate. Improves retention rate and learning ability and achievement.  Curbs teacher absenteeism and community vigilance has improved teacher’s performance.  Narrows social distances. Sharing of common meal enhances socialization and reduce prejudices.  Generates employment opportunities for women from disadvantaged sections.

Coverage Mid-Day Meal reaches Schools (Primary): AIE /EGS: 2483 Madrasas: 948 GA : 2208 Children : lakh Schools (Upper Primary): AIE /EGS : 54 Madrasas : 0 GA : 843 Children: lakh

Special Feature The Government of Andhra Pradesh is providing Mid Day Meal to 9 th and 10 th class students from October 2008 onwards High schools Beneficiaries -14,18,291

Supply of food grains FCI A.P. State Civil Supplies Corporation Receives the allocations District Manager of Civil Supplies Dept. Mandal level Storage Points Fair Price Shops Implementing Agencies Mostly Women Self Help Groups

Institutional arrangements Mechanism for budget releases for conversion costs Government of India State Government Directorate District Mandal of school Educational Educational Education Officer Officer Implementing Directorate District Sub Agencies of Treasury Treasury Treasury & Officer Officer Accounts

MENU Wholesome and Varied Locally and seasonally available vegetables Flexible Provides 450 calories and 12 grams proteins (Primary Stage). Provides 700 calories and 20 grams proteins (Upper Primary Stage). 2 Eggs/ Banana twice a week. 100 to 150 grams of rice.

MENU

Cooking Ingredients Rice – Supplied free of cost. Other ingredients procured by Implementing Agencies. Conversion Cost Sl.NoStrength of the Children in the Schools Unit Cost for Primary & Upper Primary in Rs. 1Below Above

Implementing Agencies Self Help Groups (DWACRA) (Development of Women & Children in Rural Areas) Reputed NGOs Charitable Trusts School Management Committees.

Centralized Kitchens Public Private Partnership mode Food is prepared in Centralized Kitchens and transported to Schools. Advantages: Cost effective Food is prepared in hygienic condition Easy to monitor Nutrition and Quality is ensured.

Area of CoverageImplementing agencyNo.of Schools being covered No.of children being covered Hyderabad and Secunderabad Naandi Foundation Visakhapatnam(Urban)Naandi Foundation TirupathiISKCON TadipatriSri Narayana Reddy MedakAkshya Patra Foundation, Bangalore VisakhapatnamAkshya Patra Foundation, Bangalore Total Non-Governmental Organizations

Infrastructure facilities Construction of Kitchen cum store rooms Providing utensils Drinking Water

Kitchen Gardens Kitchen gardens are encouraged where ever feasible. The produce is used in the preparation of the meal

Management at School level Head Master: Certifies attendance of students. Supervises quality of food Ensures Hygienic conditions Teachers: Inculcate sound habits Hygiene of students Mothers: Watches cleanliness of vessels, Kitchen shed, Process of Cooking, Serving Egg / Banana twice in a week.

Monitoring Committees to monitor the MDM Programme LevelCommitteeFrequency of Meeting StateThe State level Steering cum Monitoring Committee Quarterly DistrictThe District level CommitteeMonthly MunicipalThe Municipal CommitteeMonthly MandalThe Mandal Level CommitteeFortnightly The Panchayat level Panchayat level Sub CommitteeDay to day functioning of the implementing of the scheme. School levelSchool Education CommitteeMonthly and as when it is required

Functions State Level Cell Release of Budget Coordinating with the Districts and other Departments Monitoring the implementation of the scheme. District Level Cell Distribution of Budget to mandals Monitoring of Health & Educational indicators Data monitoring & effective Implementing of the scheme Divisional Level Cell Training to cooking agencies Visit to Schools Supervision of maintenance of quality of food & weekly menu

Mandal Level Cell Release of budget to implementing agencies Collection of school wise & student wise data Monitoring the of availability of rice School Level Maintenance of MDM records Cooking food in hygienic conditions Inculcating healthy habits.

Evaluation Internal : DIETs External : Core Group formed to suggest modalities Social Audit : SPIU (Strategy and Performance Innovation Unit) School Education Department.

SPIU Education through M.V. Foundation and other three external agencies has conducted Social Audit of the Mid Day Meal Scheme in 261 schools spread over in five districts in A.P. They are Adilabad, Kurnool, Mahabubnagar, Prakasam and Vizianagaram. Impact:  In many schools, as a result of the detailed Monitoring of the attendance marking, the registers began to reflect reality.  In a large number of schools where the rice was stored in the agency or dealer’s house, rice is now stored in the school and each day the rice was allocated based on the actual attendance of children.  The quality of the meal is greatly improved in most of the schools. Eggs and vegetables were introduced.

 Provision for drinking water was made in many schools where it was not available either by repairing existing tanks/taps or by providing large water containers to store water in the school.  Communities contributed for the plates of the children.  The Headmasters got more involved in monitoring the meal.  Overall, the community seemed more interested in the Mid Day Meal and this seemed to have an influence on the quality of the meal.

Main Recommendations of the study:  The rice for the Mid Day Meal should be directly supplied to the school. The role of the dealer as a middle-man in this scheme must be removed. The Headmaster should be made responsible for the rice and maintaining the records related to this.  Cooking Agencies must be paid in time. A system must be put in place to ensure that they are paid in advance and the bills are settled later.

FLOW OF FUNDS State DSE DEOs MEOS STO Implementing agencies

Budget PrimaryUpper primary (Rs. In Crores) Conversion Cost : Honorarium to Cook cum Helper: Transport : MME: Kitchen cum stores: Total:

THANK YOU