Overview of Tamil Nadu Mid Day Meal Scheme
The Government of Tamil Nadu's Mid Day Meal Scheme provides hot cooked nutritious meals to over 46 lakh children in primary and upper primary schools. With 43,143 noon meal centers and 1,28,130 employees, the scheme aims to tackle child malnutrition and ensure regular meals for students. The scheme's organization chart, plan preparation process, and menu details showcase its comprehensive approach towards enhancing children's well-being and education in the state.
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Government of Tamil Nadu Government of Tamil Nadu Mid Day Meal Scheme Mid Day Meal Scheme PAB Meeting PAB Meeting - - 15.02.2017 15.02.2017 1
Salient features of the scheme Across the State of Tamil Nadu, 43,143 Noon Meal Centres 1,28,130 Noon Meal Employees have been engaged 46 lakhs children, studying in Primary & Upper Primary schools are provided with hot cooked nutritious variety meals on all school working days (220 days) inside the school campus itself. 7612 Children studying in National Child Labour Special Schools are also provided with Nutritious variety meals in 16 Districts for 312 days in a year. 2
Noon Meal Centres & Beneficiaries 2017-18 Total No.of centres Enrolled Proposed Schools Govt & LB Govt & LB Govt Aided 935793 Total Govt Aided 706877 Total 26810 2082861 3018654 1911186 2618063 Primary 16064 1571254 784393 2355647 1506549 552217 2063766 Upper Primary 269 761l 2 0 7612 7612 0 7612 NCLP 43143 3661727 1720186 5381913 3425347 1259094 4684441 Total 3
Plan preparation The bottom up of approach The respective BDO prepare the plan based on 3 field checkups by the block level officials and forwarded to District. The concerned PA (NMP) after checking on random basis forwarded to the Director of Social Welfare with the concurrence of concerned District Collector. 4
Organisation Chart Hon ble Minister (SW & Nutritious Meal Programme) Principal Secretary (SW & NMP Department) Director (SW & NMP Department) Joint Director (NMP) Personal Assistant to District Collector Assistant Director (NMP) Block Development Officer A.A.O.,Assistant (2 Nos.), Typist, Data Entry Operator Accounts Officer (NP-MDMS) Asst. Accounts Officer (NP-MDMS) Dpty. B.D.O. Section Supt. (4 sections) Data Entry Operator Assistants (2 each sections) N.M. Organiser Data Entry Operators (3 Nos.) Record Clerk / Office Assistant & Sweeper Cook Cook Assistant 5
Best Practices Menu details 1st and 3rd wee Menu 2nd and 4th week Menu Days Monday Vegetable Briyani + Pepper Egg Sambar Sadham (Bisibalabath) + Onion Tomato Masala Egg Tuesday Black gram pulav + Tomato Masala Egg Mixed Meal Maker & Vegetables Rice + Pepper Egg Wednesday Tomato Rice + Pepper Egg Tamarind Rice + Tomato Masala Egg Thursday Rice + Sambar+Boiled Egg Lemon Rice + Sundal + Tomato Egg Friday Curry Leaf Rice / Keerai Sadham + Masala Egg & Chilly Fried Potato Rice + Sambar + Boiled Egg and Fried Potato 6
Nutrition Provided to the children under Mid Day Meals GOI Norms State Govt Provision Calories (In Kcl) S. No Stage Calories (In Kcl) Protein (In gms) Protein (In gms) 1. Primary 450 12 553.30 18.12 2. Upper Primary 700 20 733.86 21.64 7
Best Practices - contd., Eggs are served to all enrolled beneficiaries from 1st std to 10th std on all school working days out of State budget. Colouring scheme for eggs to prevent pilferage and staleness. Banana weighing 100 gm is provided as an alternate to children who are not accustomed to eating egg During 1st and 3rd week, on Friday Curry leaf rice (or) Keerai sadham should be provided for the children 8
Best Practices - contd., During first and third week of a month, on Tuesday, 20 gms of Black Bengal gram is provided to each child in the form of Pulav During second and fourth week of a month on Thursday, 20 gm of Green gram is provided to each child in the form of Sundal. On carbohydrate provided with 20 gm of potato. all Fridays to increase children chilly fried the are content, During important occasions, Sweet Pongal is served to children by using Jaggery and ghee. 9
Best Practices contd., Double Fortified Salt is used for cooking in order to prevent the children from Iodine deficiency thereby eradicating goiter. Tamil Nadu Civil Supplies Corporation supplies rice, dhal, oil and salt at the doorsteps of the Noon Meal Centres in order to ensure quality and quantity. 4 set of school Uniforms, school Bags and Geometry box are provided for the children out of State funds for enhancing enrolment. Out of State funds MDM is served to IX & X std children also. 10
Food grain Management Food Corporation of India Tamil Nadu Civil Supplies Corporation Noon Meal Centres * Maintaining 45 days buffer stock at NMC level to provide meal without any delay 11
Best Practices contd., An organised cadre of staff namely, Organiser, Cook and Cook Assistant are engaged in each Noon Meal Centre with Special Time Scale of Pay. Organiser Rs.2500-5000+GP Rs.500 One organiser per centre Minimum / Maximum - Rs. 7,740/- / Rs. 10,000/- p.m Cook Rs.1300-3000+GP Rs.300 One Cook per centre Minimum / Maximum - Rs. 4,492/- / Rs. 6,000/- p.m Cook Assistant Rs.950-2000+GP Rs. 200 One cook assistant per NMC (One extra cook assistant / 500 beneficiaries) Minimum / Maximum - Rs. 3,448/- / Rs. 5,000/- p.m
Best Practices - contd., Special monthly pension : Rs. 1500/- P.M . special provident fund : Rs.10,000/- will be paid to the employee at the time of retirement. General provident fund : 12% on the sum of pay + grade pay with effect from 01.08.2015. Lumpsum amount : Organiser -Rs. 60,000/- and Rs. 25,000/- to cook and cook assistant. Festival advance : Rs.5000/-. Pongal bonus : Rs.1000/- Casual leave : 12 days. Maternity leave : 180 days .
Best Practices - contd., Hill allowance & winter allowance : 20% of Basic +GP,& 5% of basic +GP Family benefit fund : Rs. 30/- per month Funeral Assistance : Rs.5000/- from FBF amount. Compassionate ground appointment : Appointment to the legal heir of the deceased noon meal employee. New Health Insurance Scheme : Rs. 150 /- p.m. Mixies : Provided to all Noon Meal Centres Gas connection : 28104 centres are using LPG for cooking. Toll Free Numbers : Operationalized in all Districts.
Teachers / Noon Meal Employees assisting children in encouraging hand wash using soap 15
Training to Noon Meal Employees Training programmes are organised at regular intervals to orient the employees on nutritin, health, personal hygiene like regular cutting of nails, washing their hands, cleanining of cooking and serving utensils, disposal of wastage, safety usage of LPG etc., Block level training on cluster basis. 16
Rashtriya Bal Swasthya Karyakram (RBSK) The child health screening and early intervention services To reduce child mortality from birth to 18 years. School children in the age group of 6 to 18 years would be screened by mobile health teams for deficiencies, diseases, developmental delays including disability and adolescent health atleast once in a year. 9230098 children have been covered upto 12/2016 Vitamin A and de-worming tablets have been issued the children, and so far 84461 students have been checked and distributed spectacles. 17
Automated Monitoring System Datas collected for all the 43143 Noon Meal Centres and handed over to BSNL. The work has been entrusted to Tamil Nadu State e-governance agency. The work will be commenced before 30.04.2017. 18
Expenditure upto December 2016 Rs in crore S. No Components Fund released by GOI including OB Expenditure % 1.Cost of Foodgrains 38.76 17.87 46 2.Cooking Cost 315.73 225.40 71 3.Honorarium to cook-cum- helper 4.Transport Assistance 76.88 61.50 80 9.69 4.47 46 5.MME 7.94 5.23 66 Total 449.00 314.47 70 19
Proposal for 2017-18 Noon Meal Centres Stage 2016-17 2017-18 Diff., Remarks In Districts like Erode, Pudukottai & Theni 28 Model schools (English medium schools have been opened. In addition in Cuddalore, Trichy & Tirupur District 73 new schools in Upper Primary have been given permission to function mid day meal. Children in 43 NCLP units in 2 Districts namely, Dindigul, Kancheepuram, have been merged with Government schools. 26810 Primary 26782 +28 Upper Primary 16064 15991 +73 269 NCLP 274 -5 43143 Total 43047 20
Meal Cost fixed by GOI for per beneficiary / per day (excluding labour and administrative charges) In Rs. Class MDM Norms (60:40) Centre 60% State 40% Additional State contribution Total Primary (1-5 Std) 6.94 2.48 1.65 2.81 4.13 Upper Primary (6-8 Std) 7.04 3.71 2.47 0.86 6.18 9th & 10th 100% contribution by State Government 8.61 - - For 9 & 10th Std the entire expenditure is met out of State funds only. 21
Proposed Budget for the year 2017-18 Rs. In crore Ratio S. No Components Amount proposed for 2016-17 in the ratio 60:40 Centre State 100% GOI 0 1. Cost of Foodgrains 37.82 60:40 219.57 2. Cooking Cost 329.59 60:40 61.50 3. Honorarium to cook-cum- 76.88 helper 100% GOI 0 4. Transport Assistance 9.45 1.8% of the 0 5. MME 8.17 central share 281.07 Total 461.91 22
