Observations on Mid-Day Meal Implementation in Andhra Pradesh
The National Institute of Rural Development observed the implementation of the Mid-Day Meal program in Andhra Pradesh from October 2013 to March 2014. The report evaluated aspects such as regularity in serving meals, supply of food grains, transportation arrangements, delivery of cooking costs, menu preparation, and community mobilization. The findings highlighted issues with the supply of food grains, maintenance of buffer stock, and menu display in some schools. However, it commended the regular serving of meals and community involvement in monitoring. The report also noted the absence of a fixed schedule for health check-ups.
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Monitoring Institute Observations on implementation of Mid-Day-Meal in Andhra Pradesh Name of the Monitoring Institution National Institute of Rural Development, Rajendranagar, Hyderabad-500 030 Period of the report : 1st October,13- 31st March,14 Districts: Medak, Chittoor, Krishna, Nellore, Srikakulam and Khammam
Regularity in serving MDM: The Monitoring Institute has observed that in all the sample schools hot cooked meal is supplied regularly In almost all the schools Mid-Day-Meal is cooked at School point. It is observed in Krishna, Khammam, Chittoor, Medak, Nellore and Srikakulam districts Mid-Day-Meal supplied by centralised kitchen is cooked very early in the morning and supplied to schools in between 9 to 10 AM observed in Medak, Tirupathi and Srikalahasti of Chittoor districts 2
Regularity in supply of food grains In some of the schools food grains are supplied at school point whereas in some schools cooking agency is going to the distributors point for getting the the food grains It is observed that A grade rice was not supplied in any of the sample schools Rice bags were taken back by the distributor Continue 3
In some of the schools transport charges were met by cooking agencies observed in Khammam, Chittoor & Krishna districts Buffer stock is maintained in all the sample schools 4
Regularity in delivering cooking cost at the school level: MI observed that delay of one month in delivery of the Cooking Cost to the Cooking Agencies MI noticed that there is no discrimination in serving the MDM at the school point 5
Menu: Common menu is prepared for the district The MI observed that menu is not being displayed at the noticeable place in some of the schools Community Mobilization: The SMC members are monitoring the cooking and serving of MDM 6
There is no regular time frame for the health check up. The local health workers of the centre do come for the purpose and provide medicines It is reported that all the Primary Schools and UPS are covered under the school health programme and provided the iron, dewarming tablets are given to the school students MI observed that use of the iodized salt in MDM All the students are encouraged to wash hands before and after eating in majority of the sample schools 7
Financial Management: The registers are maintained at the school level by the respective teacher in-charge Observed that hygienic conditions are maintained in the cooking place/ kitchen Most of the agencies are cooking with fire wood The rice is not steam cooked and water is drained from the rice after cooking Eggs are provided only once in a week due to price fluctuation Cont 8
It is observed that only one time Utensils grant was given in past Ten years In few schools rice is kept at agency s house and they are cooking MDM at the house and catering to school for distribution Some of the schools got sanction for the kitchen shed yet to start the work Cook cum helper needs the training on the quality of food preparation and management of MDM 9
