2. Regularity in Serving Meal • Centralized kitchen agency was providing food meals over all the schools since June 2011. 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 • Most of the children opted for Mid day Meal. Cooking Cost • 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 • 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 …