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Annual Work Plan & Budget 2010 – 2011 State: WEST BENGAL. Cooked Mid-Day-Meal Programme. Our Location.
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Annual Work Plan & Budget2010 – 2011State: WEST BENGAL Cooked Mid-Day-Meal Programme
From January,2003 the Cooked Mid-Day-Meal Programme was started in West Bengal in 1100 schools of six districts. Thereafter coverage of schools increased gradually and till 2009-10 the Programme has covered 85,05,143 students from class I to Class V of 72,553 Primary Schools and Shishu Shiksha Kendras and 26,56,701 students from Class VI to class VIII of 7,006 Upper Primary schools and Madhyamik Shiksha Kendras of the state.
As per 2001 census • The population of the state - 82 million. • The population density of the state - 904 per square K.M. • State’s population lives in rural areas-72%. • In urban areas-28%. • Scheduled Caste population in Rural Areas-28.6% • Scheduled Tribe population in Rural Areas-5.8% • Scheduled Caste population in UrbanAreas-19.9% • Scheduled Tribe population in UrbanAreas-1.5 % • Muslim population of the State- 28.06% • The literacy rate in the state in 2001- 69.2% • Sex ratio for the age group 0-6 years in 2001- 963
The Total number of eligible Primary Schools, EGS/AIE Centres and Enrolment from class I to class V of the state is as follows:-
The total number of eligible Upper Primary Schools, EGS Centres/MSKs and enrolment from class VI to class VIII of the state is as follows:-
Reason for Less Enrollment Coverage in 2009-10 Causes: • Due to price escalation of cooking materials some schools stopped running of Mid Day Meal • Devastating flood & Aila occurred in last year • Shortage of space for construction of kitchen cum store • Fund for Kitchen cum Store was insufficient.
Reason for Decrease of Number of Schools • In West Bengal Class V is in Upper Primary School. Some districts considered Class V- One School and Class VI to onwards – another school. This time, they considered it one school. So the no. of primary schools decreases.
Coverage Enrollment of Upper Primary Schools (Rural & Urban)
1.Low coverage in Urban Area Causes: • Space problem for construction of Kitchen sheds • Some schools are running at hired buildings Steps Taken • Cluster Approach • Posts of supervising staff have been created 2.Quality improvement: • Food Technology Engineering Department & Institute of Hotel Management have been engaged to monitor the quality of food. • Master Trainers are being trained by the Institute of Hotel Management to train the SHGs & other staff involved in cooking.
3. Involvement of SHGs: • SHGs involved in cooking • SHGs involved for purchasing cooking materials like vegetables, oil etc • Some SHGs maintaining Kitchen garden in East Medinapur & other places 4. Publicity • Press briefing done • Instructed DMs/SDOs/BDOs to use local cables, cinema slides, local News Papers for wide publicity.
Budgetary Provision for Cooking Cost from 2009-10 to 2010-11 * Necessary augmentation of fund will be made in due course
Kitchen –Cum-Store Construction of Kitchen-cum Store (I-VIII) • Due to price escalation 23516 Kitchen Sheds could not be started where fund @ 60,000 per unit has been allotted. • Requested to include the plinth area norm
Procurement of kitchen Devices Class I-VIII • Fund @ Rs 5000/- has been released to the Districts for all the schools except NCLP Schools • For Schools where large number of students are studying, @ 5000/- for purchasing Kitchen Devices not suffice . So it is proposed to enhance the assistance to Rs 10,000/- per unit.
System for cooking, serving and supervising Mid Day Meals in the school Cooking ingredients like pulses, vegetables including leafy ones, salt, condiments, oil and fuel etc. are purchased locally by the members of Self Help Groups/others. • Cooking and serving of cooked food are done by the members of the Self Help Groups excepting in the schools situated at DGHC areas.In DGHC areas it is done by the members of Mother Teacher Associations. Officials deputed from block/ sub-division/ district, ward councilors, the teachers of the concerned school, Panchayat members and mothers of the children supervise the Cooked Mid-Day-Meal Programme.
Fund Flow System Finance Department, Government of West Bengal School Education Department, Government of West Bengal District Magistrate Block Development officer [For Block]/sub- Divisional Officers [ for Municipalities] Village Education Committee/SHG in charge of Cooking [Where SHGs have Accounts]
Food Grains Flow System District manager, FCI Distributors of the Public Distribution System (PDS) Dealer of PDS at Block Level Headmaster of the Schools
Quality Monitoring of Menus & Training of SHGs and other persons involved in Cooking Institute of Hotel management Catering Technology and Applied nutrition, Taratala, Kolkata & Food Technology Department ,Jadavpur University, Kolkata have been engaged to monitor the quality of meals and to train the SHGs & other persons involved in Cooking maintenance of hygiene standard.
Findings of Quality Monitoring Team • Basic infrastructures are lacking. • Smokeless Chullas need be used to avoid smoke problem • Most of the schools visited prepared meal with Rice & mixed vegetables. Due to high market price the schools repeating the same menu. Verities of menus need be introduced. • Separate Dinning Hall/Place may be arranged to create attraction for the children to take lunch. • To maintain hygiene standard the SHGs and Staff engaged in cooking need basic training. • “Considering financial constraints inadequate infrastructural facilities of Kitchen, Dinning Hall, the overall performance of Mid Day Meal Served in each school visited is satisfactory. They deserved appreciation for service of feeding students.”
Instructions have been issued to display the quantity of food grains received, quantity of food grains utilized, other ingredients purchased and utilized, number of children given MDM and roster of community members involved in the Programme on weekly / monthly basis and menu on daily basis at all educational institutions, where the Mid-Day-Meal Programme has started, to ensure transparency and openness in all aspects of the Programme. Accounts of Mid-Day-Meal are placed in the meetings of the concerned Village Education Committees / Ward Education Committees. Systems to ensure transparency and openness in all Aspects of the Programme implementation
Capacity building and Training A team headed by Professor Shankar Chakraborty attached to the Institute of Hotel Management, Catering Technology and Applied Nutrition, Kolkata has been engaged for imparting training to all master trainers of all districts and the master trainers will impart training to the persons of self help groups and other persons involved in cooking.
Arrangement for Official inspections to MDM centres • District Magistrates, Additional District Magistrates and other district level officials, the Sub-Divisional Officers, Block Development Officers and other officials of the Block and Sub Inspectors of Schools are visiting schools and inspecting the Mid-Day-Meal scheme regularly. The State level officials also visit Mid-Day-Meal in schools when they visit the districts.
Feedback/comments of Monitoring Institutions designated for the State to monitor implementation of MDM and action taken thereon. Visva Bharati University, Sriniketan, the monitoring institution of this state has forwarded 1st half yearly report on implementation of cooked Mid-Day-Meal Programme in Howrah district and Siliguri sub-division of the state for the period from 1st February, 2009 to 31st July, 2009. The observations of the institution are as follows:- All the primary schools of Siliguri educational district are covered under Mid-Day-Meal Programme while all the upper Primary Schools are not covered under this Programme. In the majority of the visited schools neither health check up camps were organized nor were the children of those schools given micronutrients or de-worming medicines. Space is common problem to store food grains of MDM in primary schools. The general impression regarding safety, hygiene and cleanliness in so far as the cooking and serving of Mid-Day-Meal are concerned is good. There is almost no participation of parents of the children and the members of the Village Education Committees in the Mid-Day-Meal Programme and supervision from the ends of the community members is also lacking. Shishu Shiksha Kendras are also providing cooked Mid-Day-Meal but the quality of the cooked meal is different than that being served by the primary schools.
Success Implementation of the Programme in this State has contributed immensely towards achievement of the Programme objectives and its positive effects on attendance and nutritional status are being observed. Introduction of Mid-Day-Meal in Primary Schools, Shishu Shiksha Kendras, Upper Primary Schools and Madhyamik Shiksha Kendras has substantially increased enrolment. It has been able to reduce the drop out rate thereby ensuring satisfactory completion of primary education. The Scheme has been able to attract more and more children of under-privileged section of the society to formal education system
Success It has raised the quality of primary education for all children. It has raised the health and nutritional status of children of Primary Schools, Shishu Shiksha Kendras, Upper Primary Schools and Madhyamik Shiksha Kendras. Many schools grow vegetables in the kitchen gardens of the schools and utilize the vegetables in Mid-Day-Meal. In some schools in Birbhum district, fish for Mid-Day-Meal is procured from the ponds managed by the school teachers. Besides this, in some schools of Purba Medinipur district the community members often contribute their agricultural produce to this Programme.
Hungry Summer Challenged by Mid-Day-Meal Potapara Pry. School, Purba Medinipur
Women Empowerment : SHG under preparation of Mid-Day-Meal Nimtala High School at Purba Medinipur District
THANK YOU School Education Department Mid Day Meal Section West Bengal
