PM-POSHAN, WB || SCHOOL WISE CHART

Name of State

WEST BENGAL

Name of District

BANKURA

Name of School

KIYADAHARI MSK

1. Total No. of Students enrolled of the school?

61

2. Food Grains:

i) Whether the food grains are transported from FCI or supply is taken from Fair Price Shop?

FCI

ii) What are the arrangements for transporting food grains from FCI godown/ Fair Price Shop to School to ensure that the actual quality and quantity as supplied by these agencies reaches to the school store room?

Transport of food grains done by transport agencies and quality are checked jointly by FCI quality control officer and State Government official

3. Cooking of Meal:

i) How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured?

VEGETABLES AND EGG

ii) How is the calorific value [450 calories and 12 gms. of protein to every child at primary level & 700 calories and 20 gms. of protein to every child at upper primary level] ensured?

Category	Primary	Upper Primary
Rice(gm)	100	150
Pulses(gm)	20	30
Vegetables(gm)	50	75
Oil & fat(gm)	5	7

iii) What is the system of assessing the nutritional value of the meal under MDM Scheme?

Ensuring to provide all the items as per guide line issued by MHRD

iv) Who is planning the weekly menu?

HEAD OF THE INSTITUTIONS/TIC OF MDM

Is the weekly menu displayed in the school?

YES

v) Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme?

YES

vi) Is there any standard prescription to include minimum quantity of vegetables, dal/lentils

As per prefixed menu chart

How its implementation is ensured?

YES

vii) Are eggs, fruits etc. being served and how frequently? YES Once a week

4. Monitoring:

i) Whether Regularity, wholesomeness and over-all quality of mid-day meal served to children is being monitored on daily basis, if yes, then by whom?

YES

By the Govt. officials

ii) Whether Cleanliness in cooking, serving and consumption of mid-day meal is being monitored on daily basis, if yes then by whom?

YES

By the Teachers and guardians

iii) Whether timely procurement of Ingredients, fuel, etc. of good quality is monitored on weekly basis?

YES

iv) Whether Quantity of raw food material (each item) taken out for cooking is recorded in register on daily basis under signature of a designated monitoring person?

YES

v) Whether raw material is inspected daily before being put to use for cooking?

YES

Whether any register entry is maintained on daily basis under signature of a designated monitoring person?

YES

5. Infrastructure: Kitchen-cum-store/ Storage Bins/ Utensils/ water/ Fuel :

i) Whether School/ Centre has pucca Kitchen-cum-Store as per specification of para 4.2 r/w Ann. 9? If yes then give size and other details of Kitchen and Store, both separately.

YES

Type	Length	Width
Kitchen & store	18	14

ii) Whether cooked food is procured from a centralized kitchen? If yes, then give the distance of the centralized kitchen from the school. How much time it takes for the cooked food to reach the school and whether it comes hot, in good and eatable condition?

NO

iii) What measures, if any, are being adopted to test and ensure quality and quantity of food In case food is procured from a centralized kitchen?

NO

iv) Whether School/ Centre has Storage Bins? If yes, give number, size and nature of Bins.

YES

Numbers	Size(cft)	Made of
2	15	Other than Aluminium

v) Whether the School/ Centre has Cooking Utensils? If yes, give their number and size.

YES

Numbers	Size
15	Large

vi) Whether the School/ Centre has Utensils for children to have food (plate, glass, bowl, spoon, one each per child)

YES

vii) Whether the School/ Centre has functional hand wash facility/ counters with soap? If yes, give their number.

YES

Numbers:

1

viii) Whether the School/ Centre has proper arrangement for Pure drinking water?

YES

ix) Whether the School/ Centre has proper arrangement for clean water for washing vegetables, pulses, grains and cleaning used utensils?

YES

x) Whether the School/ Centre has a suitable and child friendly eating place, say a dining room or veranda? If yes, give its size and other details for arrangements for light and air.

YES

Size(sq. ft. )	Light
250	Good

xi) Nature of fuel being used [gas based, smokeless chullhas, traditional method of firewood, kerosene, etc.]

Traditional method of firewood

xii) Reason for not using gas based cooking and proposal to convert.

Not sanctioned

6. Infrastructure: Capacity Building:

i) Details of Plan to train Teachers and organizers/ cooks/ helpers?

State level training plan to train the District level master trainer. District level training plan to train the Block level master trainer.

ii) Are VECs (Village Education Committees), SMCs (Steering and Monitoring Committee), MTAs (Mothers-Teachers Association), etc. oriented for effective implementation through their close supervision?

YES

7. Role of Teachers:

i) Details of orienting Teachers regarding their role in the Scheme?

From District level

ii) Has a training module been developed in 20 days in-service training for teachers under SSA (Sarva Siksha Abhiyaan)? Details of Teacher training conducted in this regard.

YES

Special training

iii) Whether teachers are using the scheme to educate children about hygiene, discipline, social equity, conservation of water, etc.

YES

8. Cooks :

i) Who is cooking the meal? (Please give breakup)

Self-Help Groups

ii) Where NGOs are involved, it may be specified whether their selection is in accordance with the guidelines of MDM Scheme.

YES

iii) Total No. of Organizers, Cooks & helpers:

Organizers	Cooks & helpers
0	3

iv) Are cooks/ helpers given training (atleast 15 days) on cleanliness, personal hygiene, cleaning of cooking area, cleaning and washing of food grains, etc. before using, and good practices of cooking, prior to employing/ deploying them on the job for preparing Mid-day Meal for children.

YES

v) Remuneration being given to (i) Organisers, (ii) Head Cook, (iii) Cook and (iv) Helper :

Head Cook

vi) Who is engaging the cook?

Engaged by:

School

How they are appointed and what is the mechanism for ensuring accountability

Local woman following the guidelines issued by MHRD, accountability fixed by monitoring teachers as and when necessary

Are there any norms?

YES

vii) Have Self-Help Groups been tapped for the programme? [If not, constraints in this regard]:

YES

Only SHG

9. Steering-cum-Monitoring Committees:

i) Whether Steering-cum-Monitoring Committees constituted at District and block level and whether regular meetings are held, frequency of meetings?

Committee formed. Monthly meeting at school level, Quarterly meeting at Block level as well as District level, meeting regularly done.

10. Mobilization of mothers/ representatives of local bodies:

i) What are the steps taken to involve mothers/ representatives of local bodies/ Gram Panchayats/ Gram Sabhas, etc., taking turns to supervise preparation of meals and feeding of children?

Steps taken by the District authority

What is the effect of this initiative?

Favorable

ii) What are the mechanisms for monitoring the Scheme?

As per guideline

iii)Whether quarterly assessment of the programme through District Institutes of Education & Trainings has begun?

YES

11. External evaluation of the programme :

i) Whether evaluation through external agency(s) commissioned? If yes, what are the parameters of the study?

YES

Trends of enrolment. Quality of rice. Safe keeping of rice bags. Regularity in getting remunerations to the cook cum helpers. Availability of pakka kitchen. Availability of potable water. Availability of utensils