government of tamil nadu national programme for mid day meal scheme

1

Government of Tamil Nadu

National Programme for Mid Day Meal

Scheme

2

01.07.1982 - PTMGR Nutritious Meal Programme

was launched in Primary Schools

for classes I - V and to Pre-School

Children of 2-5 years in Rural areas.

15.09.1982 – Further extended to Urban areas.

15.09.1984 - Extended to the Children of VI – X std.

National Programme on Mid Day Meal Scheme

3

15.08.1995 - The Centrally Sponsored Scheme of National

Programme of Nutritional Support to Primary

Education is implemented along with Puratchi

Thalaivar MGR Nutritious Meal Programme

in Tamil Nadu.

It provides Nutritious meal to children studying

In classes I – VIII on all school working days

& subsequently extended to Upper Primary

students.

NP-MDMS

4

Present Status

Children in the age group of 2-5 and 5-9 are provided with Nutritious Meal on all 365 Days

Children in the age group of 10-15 years are provided with Nutritious Meal on all School Days (220 Days)

National Child Labour Project Children are alsoprovided Nutritious Meal for 312 days.

Mid Day Meal Scheme

5

Objectives of Mid Day MealObjectives of Mid Day Meal

Primary ObjectivePrimary Objective

• Eradicating extreme poverty and hunger among children particularly Eradicating extreme poverty and hunger among children particularly economically disadvantaged so as to improve their nutritional & health economically disadvantaged so as to improve their nutritional & health status.status.

Other ObjectivesOther Objectives

• Achieving universal primary education, motivation for further Achieving universal primary education, motivation for further education, increasing enrolment, retention & reducing dropouts.education, increasing enrolment, retention & reducing dropouts.

• Reducing child mortality, morbidity & malnutrition.Reducing child mortality, morbidity & malnutrition.• Combating all diseases including those resulting due to deficiencies.Combating all diseases including those resulting due to deficiencies.• Reduce gender gap in education.Reduce gender gap in education.• To enhance social value & foster equity thus eroding caste prejudices & To enhance social value & foster equity thus eroding caste prejudices &

class inequality.class inequality.

6

N.M. ORGANISER

COOK COOK ASSISTANT

Joint Director (NMP)

Assistant Director (NMP) Personal Assistant to District Collector

Block Development

Officer

Dpty. B.D.O.

Director (SW & NMP Department)

Principal Secretary (SW & NMP Department)

Hon’ble Minister (Nutritious Meal Programme)

Accounts Officer (NP-MDMS)

Asst. Accounts Officer (NP-MDMS)

Section Supt. (4 sections)

Assistants (2 each sections)

Data Entry Operators (3 Nos.)

Record Clerk / Office Assistant & Sweeper

A.A.O., Assistant (2 Nos.), Typist, Data Entry Operator

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MenuMonday Tuesday Wednesday Thursday Friday

White Rice,VegetableSambar (gravy made of dhal)&Boiled Egg

White Rice,VegetableSambar (gravy made of dhal)&Boiled Egg,Boiled Black / Green Gram



White Rice,VegetableSambar (gravy made of dhal)Boiled Egg&Boiled Potato

8

Display / Menu Board Display / Menu Board

99

Children taking Mid Day Meal

10

Programme Implementation (2011 - 12)

Category

PAB Approval Performance

No. of Centres

No. of Children

No. of Working

Days

No. of Meals to be

Served

No. of Centres

Meals Served

No. of Working

Days MDM

Served

Average No. of

Children availed MDM

PrimaryClasses I – V

27075 27,15,398 220 597387560 28014 402916494 159 25,34,066

Upper Primary ClassesVI – VIII

15360 17,04,486 220 374986920 15372 260506395 159 16,38,405

NCLP 451 16,381 312 5110872 401 2046489 159 12,871

Total 42886 44,36,265 220/312 977485352 43787 665469378 159 41,85,342

11

Class

Number of Noon Meal Centres

School Enrolment

Govt & LB

GA EGs / AIE / Maq / Mad

Total Govt & LB

GA EGs / AIE / Maq / Mad

Total

Primary 22836 5029 149 28014 2243308 957518 1501 32,02,327

Upper Primary 12199 3143 30 15372 1564023 745228 850 23,10,101

NCLP 401 0 0 401 12871 - - 12,871

Total 35436 8172 179 43787 3820202 1702746 2351 55,25,299

(2012-13)

Nutritious Meal Centres, Student Enrolment

12

S.No. Food Item Quantity (In Gms)

Ave. cost(in Rs.)

GoI(Rs.)

GoTN(Rs.)

State GOI

1 2 3 4 5 6 71 Food grains (Rice) 100 100 0.56 0.562 Cooking Cost

2.33 0.78

i)Pulses 15 20 0.93ii)Vegetables 50 50 0.32 iii)Oil Fat 3 5 0.13iv) Salt 1.9 0 0.14v) Fuel and Condiments

0 0 0.24

3 Egg (5 Eggs per week)

46 per egg 0 2.50

4 Banana 100 0 1.255 Bengal Gram (or)

Green Gram (Tuesday only)

20 0 0.59 /1.15

6 Potato (Friday only) 20 0 0.16

NUTRITION AND FOOD NORMS AND COST OF MEAL PER DAY PER CHILD (PRIMARY - I to V Std.) (2012-13)

13

S.No.

Food Item Quantity (In Gms)

Ave.Cost (in Rs.)

GoI(Rs.)

GoTN(Rs.)

State GOI

1 2 3 4 5 6 71 Food grains (Rice) 150 150 0.84 0.84 -2 Cooking Cost

i)Pulses 15 30 0.93

3.49 1.16

ii)Vegetable 60 75 0.36 iii)Oil Fat 3 7.5 0.13iv) Salt 1.9 0 0.17v) Fuel and Condiments 0 0.27

3 Egg (5 Eggs per week)

46 per egg 0 2.50

4 Banana 100 0 1.255 Bengal Gram (or)

Green Gram (Tuesday only)20 0 0.59 / 1.15

6 Potato (Friday only) 20 0 0.16

NUTRITION AND FOOD NORMS AND COST OF MEAL PER DAY PER CHILD ( Upper Primary - VI to VIII Std) (2012-13)

14

Average Cost per child per day – Cost Sharing (2011-12)

Sl.No

Ingredients

(primary )

Ave.Cost(Rs.)

Central Share(Rs.)

State Share(Rs.)

1 Meals served with Bengal gram 5.41 2.17 3.24

2 With Green Gram 5.97 2.17 3.80

3 With banana and with green gram 4.72 2.17 2.55

4 With banana and with bengal gram 4.16 2.17 1.99

5 With potato 4.98 2.17 2.81

6 With Potato and banana 3.73 2.17 1.56

(Upper Primary)

1 Meals served with Bengal gram 5.79 3.25 2.54

2 With Green Gram 6.35 3.25 3.10

3 With banana and with green gram 5.10 3.25 1.75

4 With banana and with bengal gram 4.54 3.25 1.29

5 With potato 5.36 3.25 2.11

6 With Potato and banana 4.11 3.25 0.86

15

year Allocation OpeningBalance Lifted Total Utilized

2011-12(upto 12/2011)

116497.88 10808.024 55657.574 66465.598 79674.582

UTILISATION OF RICEPrimary & Upper Primary

(In metric tonnes)

16

Sl.No Year

Annual Allocation(in MTs.)

Foodgrains Lifted

(in MTs.)

Bills Submitted by FCI Food grainsPayment Made to FCI

Quantity(MTs)

Amount Quantity(MTs)

Amount

1 2011-12(upto 12/11)

105689.860 55657.574 49392.701 2790.88 45793.791 2587.349(92.70%)

Foodgrains & Payment Made to FCI

Rs. In Lakhs

17

Year GoI Allotment Bills ReceivedPayment Made

Amount

2011-12(upto 12 /11)

873.73 293.95 202.00

TRANSPORTATION COMPONENT (PRIMARY & UPPER PRIMARY)

(Rs. in lakhs)

18

Kitchen cum Stores

Year No. of Centres

Sanctioned

Grant Sanctioned

(Rs. in crore)

Rate per centre(Rupees)

2006-07 457 2.74 60,000

2007-08 1176 7.06 60,000

2008-09 3804 22.82 60,000

2009-10 0 0 0

2010-11 9040 198.04 as per plinth area norms and State schedule of rates.(Rs.2 lakhs to 3.25 lakhs)

Total 14477 230.66 -

19

Kitchen–cum-Stores

Year Sanctioned Completed Progress Non-Started

2006-07, 07-08, 08-09, 09-10, 10-11

14477 4269 7024 3184

Stages of Construction of Kitchen-cum-Stores (as on 12/2011)

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Kitchen-cum-Store

Kabilar Malai Block, Namakkal. Estimate cost Rs.1.50 lakhs

21

Kitchen-cum-Store

Omalur Block, Salem. Estimate cost Rs.2.50 lakhs

22

Kitchen-cum-Stores

23

Year Allocation by GoI Released

Expenditure

Amount %

2011-12 767.91 - - -

MME COMPONENT (PRIMARY & UPPER PRIMARY)

(as on 12/2011)

(Rs. in lakhs)

Rs.716.31 lakhs released by GOTN during March 2012

24

MDM Programme Expenditure for 2011-12(Primary & Upper Primary) (upto 3rd Qtr)

S.No Items Allocation Expenditure

1. Cost of Foodgrains 6582.13 2587.35

2. Cooking Cost 25261.29 17360.74

3. Honorarium 9944.32 5634.98

4. Transport Assistance

873.73 202.00

5. MME 767.91 -Total 43429.38 25785.07

(Rs. in lakhs)

25

Strengthening of MME

Current efforts to strengthen Management & Monitoring Systems

• Structured Monthly reporting system at Block, District & State level

• Provision of computer with staff at Block level for accurate, efficient &

quick reporting.

• Funds provided for preparation & display of hoardings in schools &

pamphlets, highlighting the quantity of ingredients provided in the mid

day meals, nutrient contents etc., which is to be distributed to

parents, teachers, students, VEC members etc.

• Display of chart, posters, display boards, containing salient features of

the scheme, cooking demonstrations etc., in the Trade Fair

conducted by the State.

• Introducing software through NIC to monitor the scheme.

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Change of Menu :- • Initiative taken by Collector, Trichy District to prepare different types of recipies each day with different ingredients supplied in the centres. •The famous Chef of Tamil Nadu Mr. Dhamu prepared the recipies before the organisers & cooks and also District Collector. • Nutritional value & cost effectiveness has been worked out.• Recipies suggested is to be tried in few Districts on pilot basis & to be introduced in all Districts after ascertaining the acceptance of the children.Awards :-In order to further strengthen implementation process & to improve the number of children availing MDM the following is planned. Cash Awards per year – best noon meal organiser, best cook & best cook assistants (one person per District)Best Mother Award – Rs.150/- worth gift to best mother who contributes by teaching hygienic practices to children & help in serving food to children hygienically etc.Regional & State level Workshops on convergence of services :-

6 Regional workshops & State level workshop has been planned with all the stakeholders for effective implementation & monitoring of the scheme.

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CAPACITY BUILDING & TRAINING

• Chennai Corporation has organized Training on Capacity Building to

Noon Meal Staff utilizing the services of Confederation of Indian

Industry.

6 days training to Cook and Cook Assistants on basic hygiene,

Food preparation, presentation etc., is being conducted by

Indian Institute of Hotel Management Catering Technology & Applied

Nutrition, Tharamani, Chennai.

- 963 persons of Chennai District trained.

Training imparted by Food & Nutrition Board Chennai to

Noon Meal Organizers, Cooks and Cook Assistants.

28

Training to Cook & Cook Assistants imparted by IIHM CT & AN, Taramani

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Cooks & Cook Assistants involved in practical training

30

Training to Noon Meal Organisers and Cooks :

Objectives:i) To reorient the Organisers & Cooks on nutrition, health, personal and environmental hygiene, sanitation, food preservation & preparation. ii) To create awareness among the workers about the necessity to involve community groups in improving enrollment, reducing dropouts and increasing MDM beneficiaries.iii) To improve skill & efficiency of the Organisers & Cooks in managing the noon meal centres.

Training to 75123 Noon Meal Organisers & Cooks planned in 3 stages. Stage 1 & stage 2 already completed. Stage 3 to be implemented during June & July 2012.

Stage 1 : Orientation to Master Trainers 12 experts in the field of Nutrition, Social Work, Health, Education, Training

etc., were oriented on the scheme, the role of NMOs & Cooks & also about the need for Training Of Trainers (TOT).

CAPACITY BUILDING & TRAINING contd…

31

Stage 2 : Training of Trainers (TOT)

i) Two days residential training to the TOTs conducted at Trichy on 17th & 18th December 2011. ii) Training programme inaugurated by Hon’ble Minister for Nutritious Meal Programme. iii) 192 Noon Meal Organisers were selected (6 per District) & grouped into 5 batches

iv) Training was facilitated by PIONEER TRAD an NGO, specialised in operational research, training & development.

v) Resource persons from IIT Madras, Medical Officers, Experts from Indian Institute of Hotel Management Catering Technology & Applied Nutrition, Chennai, conducted training on various subjects. vi) Training module was prepared and utilized during the training. Stage 3 : Orientation training to Noon Meal Organisers & Cooks 38227 Noon Meal Organisers & 36896 Cooks would be trained by the TOTs. Resource persons to be involved in the training. Training to be conducted with the modules already given. Training to be conducted in the respective block headquarters.

TRAINING to NMOs & Cooks contd…

32

Training Module release during Inauguration by Hon’ble Minister for Nutritious Meal Programme

(17th & 18th Dec 2012 at Trichy)

33

Nutritionist Facilitating The Training Session

34

Training Through Group Game

35

Mandatory Visits every month by District level Officers to Nutritious Meal Centres

MONITORING MECHANISM

District Collector 10 Centres

PA to Collector (NMP), 20 CentresChennai Corporation Commissioner 10 Centres

Commissioner of Municipalities 20 Centres

District Project Officer, ICDS 30 Centres

Block Development Officer 40 Centres

Assistant Educational Officer, Chennai Corporation

10 Centres

Other Corporation Commissioners 10 Centres

Child Development Project Officer 60 Centres

(Per Month)

As per G.O. (MS) No. 151SW & NMP Dept., dt. 13.08.2004,G.O. (MS) No. 153 SW & NMP (nmp-2) Dept., dt. 04.07.2005 & D.O. Letter No. 12926 / NMP – 2 /2011-1, dt. 29.10.2011, the following Officials have been allotted targets for NMP centres Inspection.

3636

State Level Steering cum Monitoring Committee:-Reconstituted as per G.O. (D) 236, SW&NMP (nmp-1) Dept.,

dt.19.12.2007. Chief Secretary to Government is the Chairman of the Committee. The following are the Ex-Officio members:- 1) Secretary, SW & NMP Department.

2) Secretary , Finance Dept.

3) Secretary, Planning Development & Special Initiative Dept.

4) Secretary, Health & Family Welfare Dept.

5) Secretary, Co-Operation, Food & Consumer Protection Dept.

6) Secretary, Rural Development Dept.

7) Secretary, Municipal Administration & Water Supply Dept.

8) Secretary, School Education Dept.

9) State Level Officer of Food Corporation of India

10) Chairman & Managing Director, Tamil Nadu Civil Supplies CorporationDirector of Social Welfare – Member Secretary

MONITORING MECHANISMPerformance under Nutritious Meal Programme

is monitored at different levels

37

Other Committees:• District Level Steering cum Monitoring Committees have

been constituted in most of the Districts.• Block / Village Committees to monitor the

implementation.• Parent Teacher’s Association / Village Education

Committee involved in monitoring of Cooking & Serving.Review :• Regular inspection by District / State level officers as per

target fixed.• Review of performance of PA(NMP) on all indicators in monthly meeting at the State level.

MONITORING MECHANISM Contd…

38

School Health Camp Programme

Objective:-To provide comprehensive health care services to all students in Government, Government aided, 1 to 12th, for early detection, diagnosis & timely treatment.

Level of Implementation :- PHC and District Level. All Thursdays are observed as “School Health Day”, all Saturday

observed as “referral days”Visit:- First visit all students should be thoroughly examined. Second & Third visit students identified as having health problem.

Health cards are maintained.Drugs are supplied through TNMSC-to PHC, to school medical team, referral centres etc.

39

School Health Camp Programme

Health Cards / Referral Slips Maintained for Students in Schools

40

School Health Programme cont…

IEC programmes are conductedHealth education session – hand wash, menstrual hygiene, adolescent health, control of communicable diseases & non communicable diseases, immunization etc.

• Specific focus – sore throat, rheumatic fever, RHD & CHD, BMI, Micronutrient deficiency (Vit.A, iodine, zinc, iron)

• Heart Surgery Done to Students No. of students heart surgery done 1813

41

SCHOOL HEALTH PROGRAMME

Description Primary Upper Primary

Total %

Total No. of Schools to be covered 27,075 15,360 42,435 -

No. of Schools Covered 4316 4291 8607 20.28

Total No. of Students to be examined

2715398 1704486 4419884 -

Total No. of Students examined 331328 961842 1293170 29.26

Total No. of Students treated for Minor ailments

155667 602010 757677 17.14

No. of Students referred to taluk or other hospitals

2086 5965 8051 -

42

School Dental Health programme

No. of heart surgeries conducted 1813

Dental camps are also conducted for school children

No. of students treated – 94,587 Milk teeth – 18,638 – 0.15% Milk teeth filled - 55,539 – 38.1% Permanent teeth filled - 20410 – 14%

43

Health Check up Camps conducted in schools and Micro-nutrients and deworming medicines are suppied to the children

Medicines Supplied to School ChildrenAlbendozole 400 mg Cetrimide Cream

Tab FST + Folicacid Absorbant Cotton

Tab Paracetamol Bandage Cloth

ORS Pocket 27.9 gms Anti histamine – CPM

Gentamycine Eye Drops

Anti emetic – Domperiodone – Metoclopromide

GBHC (lotion) Anti Spasmodic – Dicyclomine HCL

SCHOOL HEALTH PROGRAMME

44

Recording of Height & Weight of Children

45

COMMUNITY INVOLVEMENT

Gram Panchayat, Village Education Committee and School Management are regularly involved on rotation basis to help the school in ensuring efficient cooking, proper serving and keeping the environment clean and neat

Mothers Groups are involved in helping the children to keep them clean by washing their hands before & after taking meal

Mothers Groups involved in training the children clean the Plates and Tumblers used by them

46

Community Participation

◙ Support of the community members including mothers groups, PRIs to ensure that ● Children wash their hands with soap before eating ● Use clean plates and tumblers ● Avoid littering and wastage of food and clean their

plates ● Rinse their hands and mouth after eating

47

Period of Study & Districts covered :– 1) January 2011 – March 2011 - Nagapattinam, Tiruvarur & Thanjavur. 2) July 2011 - September 2011 - Theni, Thoothukudi & Kanyakumari.

Highlights : Schools are receiving foodgrains regularly. 90% of schools are receiving cooking cost in advance. In the remaining

cases it is not an advance, but reasonably on time. No gender or caste or community discrimination. Because of firewood working condition are not good. Insuring proper ventilation in kitchen and shifting gas based cooking will

surely improve the situation. Quality of food prepared is satisfactory. Change of menu was desired by most of the Children. Poor participation reported from parents, VECs, Panchayat, Urban body. The scheme should be strengthen allocation of more meals per school and

should include one fruit & one glass milk for every child for every day.

External Evaluation StudyIIT. Madras

48

ComponentNo of

School Centres

No. of ChildrenOpted for

MDM

For Central Share

(Rs.in lakhs)

For State Share

(Rs. in lakhs)

Total(Rs.in lakhs)

Cost of Foodgrain 28014 2534066 3149.844 0.000 3149.844Transportation Assistance 28014 -- 418.121 0.000 418.121Cooking Cost

28014 2534066 12989.622 4348.457 17338.080Honorarium to Cook-cum-Helper 28014

87871(Staff

Engaged)1073.915 358.665 1432.579

Requirement for 2012-13(Primary)

(Rs. in lakhs)

49

Requirement for 2012-13(Upper Primary)

ComponentNo of

School Centres

Opted for MDM

For Central Share

For State Share Total

Cost of Foodgrains * 15773 1651276 3054.806 0.000 3054.806Transportation Assistance

* 15773 1651276 405.505 0.000 405.505

Cooking Cost * 15773 1651276 12579.674 4181.210 16760.883

Honorarium to Cook-cum-Helper

** 15372 49786(Staff

Engaged)

487.737 162.665 650.402

* Including NCLP Centres

** Excluding NCLP Centres

(Rs. in lakhs)

50

ComponentFor Central

ShareFor State

ShareTotal

MME 614.87 0.00 614.87

Kitchen-cum-Stores 3071.33 1535.67 4607.00

Kitchen Devices 461.60 0.00 461.60

Requirement for 2012-13(Primary & Upper Primary)

(Rs. in lakhs)

51

Social accountability Mechanism in MDM TamilNadu

Quality of Food Grains

• FCI will ensure continuous supply of good quality food grains to the Districts as per requirements.

• Districts Collectors will ensure that food grains should be of good quality after joint inspection by a team nominated by the Collector.

• In Tamil Nadu TNCSC takes the responsibility of transportation of food grains to the School Noon meal centre and no private agencies are involved. Thus timely and good quality food grains are received by the NMCs.

Transparency in implementation • Weekly menu displayed on notice boards in every Schools.• Date of receipt of food grains, quantity, daily measurement etc., are displayed.• Ingredients are procured locally by organizers and proper vouchers are subjected

to audit.

• Department signed formats are made available to inspecting officers in which information is gathered from centres and feed back generated thereafter for further necessary action.

52

S.A.M. cont….

Improvements in basic infrastructure

• Kitchen cum stores are being built in a phased manner applying plinth area

norms (20 sq.mts. having children up to 100 & for every additional 100

children 4 sq.mts. plinth area to be added). Cost of construction shared

between Centre & State on 75:25 basis.

• Centres are provided with electricity and water facilities.

• LPG connections are being provided to centres in phased manner. 1819

centres have been provided connection, while work is in progress in 1786

centres.

• Kitchen devices at the cost of Rs.5000/- per School was provided for

replacement of utensils for cooking, serving & Storage of food grains.

53

Convergence of services in MDM

Departments involved1. Social Welfare2. Rural Development3. Health4. Municipal Administration5. Chennai Corporation6. School Education7. PWD8. Civil Supplies9. Food Corporation of India10. Local Bodies11. Revenue

54

100% of NMCs and Block offices by Local Fund Audit Department

Pre Audit by Treasuries and accounts department at block/district/state level

Random audit by Accountant General at State, District and Block level

Financial Audit

55

Supply of Double Fortified Salt:- In order to control and prevent Iron deficiency / Anaemia which is the common nutritional disorder widely prevalent among children of 2 to 15 years of age, Iodized salt was used in the preparation of meals instead of common salt under this programme. At present, Iron and Iodine enriched salt (Double Fortified Salt) is used in the Nutritious Meals in all districts.

Supply of Five Boiled Eggs per week:-Five eggs per week are provided to students availing MDM. Eggs are

procured by the District Collectors in all Districts and by the Commissioner of ICDS for Chennai District by following the procedures laid down in the Tender Transparency Act and Rules. Each eggs should weigh minimum 46 gms. Eggs are supplied directly to the centres in Chennai & to the BDOs office in Districts from where it is taken by the Organisers as per their requirements .8 paise is paid for each egg as transportation cost to the Organisers.

99% of Children eat eggs during the Mid Day Meals.

BEST PRACTICES FOLLOWED IN THE STATE

56

Egg Non -eating Children taking Banana

57

Supply of Banana in place of Egg:-Non egg eating children are provided one banana each day. Rs.1.25 is

provided for each banana.

School Health Programme:- Health Check up Camps are conducted in schools regularly and

Micro-nutrients and deworming medicines are supplied to the children. Students are treated for minor ailments and referred to taluk and other Government hospitals for further treatment if necessary. Eye camps are also conducted and spectacles are provided to students with defective vision. Supply of Black Bengal Gram / Green Gram & Potato:-

Students are provided with 20 gms. bengal gram or green gram on every Tuesday along with Mid Day Meals. Potato is provided to students on every Friday along with the Mid Day Meals.


58

Kitchen with Gas Connection

59

Modernization of Kitchen with Gas connection:-The State Government provides Rs.22000/- for civil works, stoves & LPG

connection to each centre. Modernization of Kitchen is done in a phased

manner.

Time Scale of Pay to Noon Meal employees:-Nutritious Meal Scheme employees are provided salary in the Special Time

Scale of Pay, which is a great motivating factor for effective implementation of the programme. Noon Meal Organiser : Rs.2500-5000+Rs.500 Grade Pay (Special time scale of pay) at a minimum of Rs.4840/- Cook : Rs. 1300-3000 + Rs.300 Grade pay (Special time scale of pay) at a minimum pay of Rs. 2628/- Cook Assistant : Rs. 950-2000 + Rs.200 Grade Pay, at a minimum pay of Rs.1917/-


60

Introduction of Special Pension:-Rs.700/- p.m. to Noon Meal Organiser, Rs.600/- p.m. to Cook & Rs.500/- p.m. to

Cook Assistant is provided as special pension as retirement benefit. Provision of Lumpsum payment:-

Noon Meal Organiser is paid Rs.50,000/- & Cook & Cook Assistant is paid Rs. 20,000/- as lumpsum amount at the time of retirement. Provision of Special Provident Fund:-

Rs.10,000/- is provided as special provident fund to the Noon Meal employees at the time retirement. Promotional Opportunities to Staff, like Office Assistant:- Special test is conducted by Teachers Recruitment Board for qualified

NMOs & they are appointed as teachers in Schools


61

General Provident Fund Scheme:-All categories of NMC staff are enrolled in PF Scheme.

Allotment of account numbers by the Government Data centre is in progress.

Appointment on Compassionate Grounds:-The legal heir of the Noon Meal employee who dies while

in service is provided employment on compassionate grounds.


6262

Training imparted to Cooks & Cook Assistants by Indian Institute of Hotel Management, Catering Technology & Applied Nutrition, Taramani, Chennai.

- 6 days training to Cook and Cook Assistants on basic hygiene, Food preparation, presentation etc., is being conducted by Indian Institute of Hotel Management Catering Technology & Applied Nutrition, Taramani, Chennai. - 963 persons of Chennai District trained. - Rs.200/- per day provided as stipend to the trainees. - This is the first of major training initiative to the Noon Meal employees.


63

Provision of Uniforms to Nutritious Meal Beneficiaries:-• For present academic year 2011-12, 2 sets of uniforms are provided

to each student.• From the next academic year, 4 sets of uniforms would be provided

to each student - 2 sets in June 2012 & 2 sets in December 2012.• The scheme has been introduced to promote enrollment, equity &

improve educational status among children.


6464

SUGGESTIONS AND SUBMISSIONS

Modernization with gas connection :

• Usage of Fire wood produces smoke, causes health problems to Cook and Cook Assistants and also non availability of sufficient fuel particularly during rainy season causes problems in timely distribution of hot cooked meals. It also hampers maintenance of hygiene & cleanliness in centres.

• Separate funds may be allotted for providing gas connections and monthly refills based on the requirements from the states

Enhancement of MME allocation:

• 1.8 % earmark for expenditure under MME component is insufficient. This may be raised to 3% so that more activities can be planned and executed.

government of tamil nadu national programme for mid day meal scheme

Documents