1. Welcome to UT of Daman & Diu
Mid Day Meal Scheme
Welcome to UT of Daman & Diu

2. 100% coverage of school attending children of all Govt. Schools.
Achievement
100% coverage of school attending children of all Govt. Schools.
Ensuring quantity, quality, hygiene and timeliness in food served.
Timely payments – Honorarium, Vendor payments and FCI etc.
Two days training was given to all Cook-cum-Helpers.
SMS Based Automated Monitoring System has been implemented in UT of Daman & Diu.

3. Children Availing Meal

4. Best Practices in the implementation of mdm schemes
All Schools - have Gas based cooking.
- have separate toilets for Girls.
- have R.O. plant for Drinking water.
All School children play bhajans/Sloks during together before serving of meals.
The Honorarium of Cook cum Helper enhance from Rs.1000/-p.m to Rs.3524/-p.m. (Rs per day of average 24 days i.e.) effect from April The UT of Daman & Diu released whole honorarium for the every April by UT Grant.

5. Best Practices in the implementation of mdm schemes
Sign Board with Emergency Contact Numbers i.e. Fire Department of Fire, Police Station, Officials of MDM have been installed in all Kitchen /schools.
Printed MDM Menu and Logo installed in all schools.
From the UT share of MDM Eggs and Banana are being provided to the children.
Panchayats/Donors under CSR have donated Refrigerator, R.O. Plant, Storage Facility etc. in some schools.
The cooked food is tasted by the school teachers of each school and maintained teacher tasting register.
Suggestion register for food tasting by parents/SMC/Stake holders are maintained in each school.

6. Sign Board with Emergency Contact Numbers

7. Nutritious Meal and Menu

8. 1. Testing of food samples by Laboratory.
Issues
1. Testing of food samples by Laboratory.
2. Low beneficiary in Aided schools of Daman
District.

9. Pry 450 12 100 20 5 50 Up. 700 150 30 7.5 75 Type of Student Calories
Meal Norms
Type of Student
Calories
Proteins (gm)
Food grains
(gm)
Rice
Pulses
Oil
(ml)
Vegetable
Pry
450 12
100 20 5 50
Up.
700
150 30
7.5 75 4

10. Management structure for Implementation of MDM
Secretary Education
CEO (DP)
ADE (DP)/EO (DMC)
ADEI/SUPERVISOR (DP)/DMC
Headmaster
Concern teacher

11. General Information Particular Daman Diu Total 1 No. of School Covered
Sr. No
Particular
Daman
Diu
Total 1
No. of School Covered 67 32 99 2
No. of Centers 37 69 3
No. of Cook-Cum Helper
210
110
320 4
No. of Kitchen Shed .

12. Coverage : Institutions
Primary
Upper Pry
Sr. No.
NAME OF DISTRICT
Govt.
Aided
Total 1
DAMAN 34 3 26 4 67 2
Diu 19 12 32 55 38 5 99

13. Coverage : Primary & Upper primary (I to viii)Children 9
Year
Stage
PAB Approval of children
Enrollment
Coverage
(Average)
Up to Dec-16
% Against PAB Target
% Against Enrollment
Primary
9400
10785
8782
93.42
81.43
Upper Primary
6800
7253
6015
88.46
82.93
Total
16200
18038
14797
91.34
82.03

14. School Health Programme – 2016-17
District
Health Check up carried out
Distribution of Iron Folic Acid Tablets
Distribution of De-worming Tablets
Height & Weight Measurement
No. of Schools /Centers
No. of Children
Daman 67
11762
5205
Diu 32
4326
2029
Total 99
16088
7234
Note:- Iron Folic Acid Tablets distribution to all Upper Primary students only.

16. Unit cooking cost
Year
Primary
Upper Primary
Remarks
Central UT
Total
4.13
7.43
11.56
6.18
7.63
13.81
Note: - Additional Food items i.e. Banana, Egg, Salad, Sukhdi
provided from UT Grant.

17. Note: Banana is provided to the Children who do not want to avail Egg.
WEEKLY MENU
Sr. No.
Days
Food Items 1.
Monday
Dal-Rice, Sprouted Moog, Tomato, Onion sabji, Salad and Fruit (Banana) 2.
Tuesday
Dal-Rice, Green Pees, Potato, Tomato, Onion sabji and Boiled Egg 3.
Wednesday
Dal-Rice, Toor, Tomato, Oinon sabji, Salad and Boiled Egg 4.
Thursday
Khichdi, Potato, Cabbage, Tomato sabji and Fruit (Banana) 5.
Friday
Dal-Rice, Deshi Chana, Tomato, Onion sabji, Salad and Boiled Egg 6.
Saturday
Khichdi, Brinjal, Potato, Tomato sabji, sukhdi and Fruit (Banana)
Note: Banana is provided to the Children who do not want to avail Egg.

18. UTILISATION of food grain
STAGE
ALLOCATION Food Grain (in MTs.)
OPENING BALANCE AS ON
LIFTED FROM FCI
UTILISATION OF FOOD GRAIN IN MTs
BALANCE AS ON
2016
% AGAINST ALLOCATION
PRIMARY
206.80
11.92
141.63
130.63
22.92
63.17
UPPER PRIMARY
224.40
29.80
144.33
134.40
39.73
59.90
Total
431.20
41.72
285.96
265.03
62.65
61.46

19. Payment of Cost of food grain to FCI ALLOCATION Food Grain (in MTs.)
DISTRICT
ALLOCATION Food Grain (in MTs.)
ALLOCATION Funds
(In Lakhs)
RELEASE UNDS BY GOI
BILL RAISED by FCI
( In Lakhs)
PAYMENT TO FCI
( In lakhs)
% against allocation
Daman
286.24
16.25
4.56
6.10
100
Diu
144.96
9.31
2.62
1.81
Total
431.20
25.56
7.18
7.91
Note: - Additional Expenditure incurred from MME Grant.

20. ALLOTMENT , Release & EXPENDITURE
Share
Allotment
Release
Expenditure
Percentage against Release
Central
287.98
164.47
109.80
66.76 UT
500.00
250.00
152.68
61.07
Total
787.98
414.47
262.48
63.33

21. Component wise allotment & expenditure 2016-17 (Rs. in Lakhs)
Release
Expenditure
% against release
Amt. incurred from MME Grant
Cost of Foodgrain
25.56
7.18
7.92*
110.31
0.74
Cooking Cost
166.29
99.77
55.43
55.56
0.00
Honorarium of Cook Helper
32.90
19.74
21.27*
107.75
1.53
Transportation
3.23
1.78
2.14*
120.22
0.36
MME
60.00
36.00
23.04*
64.00
Total
287.98
164.47
109.80
66.76
* Additional expenditure incurred from the MME Grant.

22. Existing Enrollment Children availing MDM Proposed
Proposal for
Existing Enrollment
Children availing MDM
Proposed
No. of Schools 99
Children (Pry)
10785
8782
9100
Children (U Pry)
7253
6015
6400
Total
18038
14797
15500
Cooking
Cost
Primary
U.Primary
Cent. UT
4.13
7.99
12.12
6.18
8.20
14.38

23. Component wise proposal 2017-18
Proposed (Rs. in Lakhs)
Food Grain in MTs
Rice & Wheat
Cost of Foodgrain in Lakh
11.79
Cooking Cost
169.69
Honorarium of Cook Helper
32.90
Transportation
3.08
MME
60.00
Total
277.46

24. Teachers can spend more time with students.
Proposal for Centralized Kitchen – Akshaya Patra Foundation
- Objectives for implementing Centralized Kitchen
Teachers can spend more time with students.
Teaching Learning hours will be increased. Extra Curricular Activities for students will be carried out during the hours.
Safety of students will be ensured due to cooking activities shifted to centralize kitchen.
Uniformity of Food taste and quality maintain in mass feeding.
Standardisation of Food Menu taking into consideration the local taste and preference.
High Nutritious value as operation is Hi Tech cooking machineries.
Regular monitoring and testing to ensure proper nutrition is being provided to the students.

27. Thank You