2. Regularity in Serving Meal
Centralized kitchen agency was providing food meals over all the schools since June It was found that providing meal was not hot and good quality, hence U.T Govt. disqualified the agency. Now meal cooked at school level.
In period of 12 to 18 June 2012 none of the school had provide cooked meal. Extra interruption was found in 4 schools (PS Salkarpada, PS Rohitwas, PS Bildhari, CPS Dapada)
The reason for interruption was centralized kitchen agency had disqualified by UT and no supply of food grains in time.
In all schools (100%) reported that food grains had been supplied as per the marked weight.
The quality of food grains was good in all schools
In 23 schools food grains were not delivered at the door step
reason- Food grains delivered at CPS.

3. Trends Cooking Cost Most of the children opted for Mid day Meal.
All the schools had received advance of cooking cost, through bank.

4. Social Equity
No discrimination of any kind was observed in any school.
Students sit in verandah or open place and cook/helper serves.
Menu
The U.T Govt. had selected one type of menu to all schools.
A weekly menu was not displayed at noticeable place to community in
10 schools.
In 35 schools (87.5%) quality of food was found to be good.

5. Supplementary food Status of Cook
As per menu card banana is included thrice in a week
Annual medical health checkup was done at school level.
Health checkup card was available along with photograph of child in every school.
Micronutrient supplement was not provided in any school ( folic acid tablets/ syrup etc.)
Status of Cook
Part time cooks and helpers were selected by SMC and appointed by district panchayat on daily wages.
According to the new norms cook and helper were not appointed in some schools.
Waterman and sweeper were appointed in each school.
Remunerations of cooks/helpers was irregular

6. Social composition of the cook/ helpers
Cooks and helpers appointed by the SMCs are mostly from the ST category
Heath checkup of the cook and helper is neglected in all schools.

7. Infrastructure Out of 40 schools, only 1 school had pucca kitchen shed
Where kitchen shed was not available, the food was cooked in
school verandah in 10 schools (25.64%),
spare classroom in 15 schools(38.46%),
cooks home in 1 schools(2.56%),
temporary shed in 4 schools (10.27%),
teacher quarter in 9 schools (23.07%).
Lack of storage space in most of the schools
It is suggested to give first priority to provide pucca kitchen to mostly urban populated area
All schools had portable water for drinking and cooking.
All schools had adequate utensils for cooking and plates for meal.
In all schools LPG gas was used as fuel.
Food was prepared in spare classroom however safety measures need to be attended.

8. Community Participation and Awareness
In most of the schools the SMCs, parents were supervising and monitoring the MDM scheme.
Frequency of such supervision was found to be inadequate.
The main reason: Most of the parents are from ST community they are busy in field and cannot spare time due to their work.
Most of the parents, community members were not aware about the quantity of food grains per child.
Orientation of parents and community needs to be taken care of.

9. Inspection MDM is inspected regularly either by the school teacher,
headmasters and CRC coordinators.
The most common remark by CRCC and Block level visiting officers: “According to the menu mid-day meal was prepared and served” No specific suggestions were made, regarding the preparation of quantity and quality.
Impact
All schools reported that the MDM had helped to improve the attendance.
The health record (weight, height etc.) registers to be provided by UT Govt.

10. .
Thanks …