Welcome To Mid-Day Meal Programme in Andhra Pradesh 2010-11

1. Welcome ToMid-Day Meal ProgrammeinAndhra Pradesh 2010-11

2. AP at a Glance

3. Mid-Day Meals • Improves daily attendance particularly girls and children of poorer sections. • Reduces dropout rate. Improves retention rate and learning ability and achievement. • Curbs teacher absenteeism and community vigilance has improved teacher’s performance. • Narrows social distances. Sharing of common meal enhances socialization and reduce prejudices. • Generates employment opportunities for women from disadvantaged sections.

4. Coverage • Mid-Day Meal reaches • Schools (Primary) : 59023 • AIE /EGS : 2483 • Madrasas : 948 • GA : 2208 • Children : 45.46 lakh • Schools (Upper Primary) : 10016 • AIE /EGS : 54 • Madrasas : 0 • GA : 843 • Children : 24.96 lakh

5. Special Feature The Government of Andhra Pradesh is providing Mid Day Meal to 9th and 10th class students from October 2008 onwards High schools - 10016 Beneficiaries - 14,18,291

6. Supply of food grains FCI A.P. State Civil Supplies Corporation Receives the allocations District Manager of Civil Supplies Dept. Mandal level Storage Points Fair Price Shops Implementing Agencies Mostly Women Self Help Groups

7. Institutional arrangements Mechanism for budget releases for conversion costs Government of India State Government Directorate District Mandal of school Educational Educational Education Officer Officer Implementing Directorate District Sub Agencies of Treasury Treasury Treasury & Officer Officer Accounts

8. MENU • Wholesome and Varied • Locally and seasonally available vegetables • Flexible • Provides 450 calories and 12 grams proteins (Primary Stage). • Provides 700 calories and 20 grams proteins (Upper Primary Stage). • 2 Eggs/ Banana twice a week. • 100 to 150 grams of rice.

9. MENU

11. Cooking Ingredients • Rice – Supplied free of cost. • Other ingredients procured by Implementing Agencies. • Conversion Cost

12. Implementing Agencies • Self Help Groups (DWACRA) • (Development of Women & Children in Rural Areas) • Reputed NGOs • Charitable Trusts • School Management Committees.

13. Centralized Kitchens • Public Private Partnership mode • Food is prepared in Centralized Kitchens and transported to Schools. • Advantages: • Cost effective • Food is prepared in hygienic condition • Easy to monitor • Nutrition and Quality is ensured.

15. Non-Governmental Organizations

16. Infrastructure facilities • Construction of Kitchen cum store rooms • Providing utensils • Drinking Water

17. Kitchen Gardens Kitchen gardens are encouraged where ever feasible. The produce is used in the preparation of the meal

18. Management at School level • Head Master: • Certifies attendance of students. • Supervises quality of food • Ensures Hygienic conditions • Teachers: • Inculcate sound habits • Hygiene of students • Mothers: • Watches cleanliness of vessels, Kitchen shed, Process of Cooking, Serving Egg / Banana twice in a week.

20. Monitoring Committees to monitor the MDM Programme

21. Functions State Level Cell Release of Budget Coordinating with the Districts and other Departments Monitoring the implementation of the scheme. District Level Cell Distribution of Budget to mandals Monitoring of Health & Educational indicators Data monitoring & effective Implementing of the scheme Divisional Level Cell Training to cooking agencies Visit to Schools Supervision of maintenance of quality of food & weekly menu

22. Mandal Level Cell Release of budget to implementing agencies Collection of school wise & student wise data Monitoring the of availability of rice School Level Maintenance of MDM records Cooking food in hygienic conditions Inculcating healthy habits.

23. Evaluation Internal : DIETs External : Core Group formed to suggest modalities Social Audit : SPIU (Strategy and Performance Innovation Unit) School Education Department.

24. SPIU Education through M.V. Foundation and other three external agencies has conducted Social Audit of the Mid Day Meal Scheme in 261 schools spread over in five districts in A.P. They are Adilabad, Kurnool, Mahabubnagar, Prakasam and Vizianagaram. Impact: • In many schools, as a result of the detailed Monitoring of the attendance marking, the registers began to reflect reality. • In a large number of schools where the rice was stored in the agency or dealer’s house, rice is now stored in the school and each day the rice was allocated based on the actual attendance of children. • The quality of the meal is greatly improved in most of the schools. Eggs and vegetables were introduced.

25. Provision for drinking water was made in many schools where it was not available either by repairing existing tanks/taps or by providing large water containers to store water in the school. • Communities contributed for the plates of the children. • The Headmasters got more involved in monitoring the meal. • Overall, the community seemed more interested in the Mid Day Meal and this seemed to have an influence on the quality of the meal.

26. Main Recommendations of the study: • The rice for the Mid Day Meal should be directly supplied to the school. The role of the dealer as a middle-man in this scheme must be removed. The Headmaster should be made responsible for the rice and maintaining the records related to this. • Cooking Agencies must be paid in time. A system must be put in place to ensure that they are paid in advance and the bills are settled later.

27. FLOW OF FUNDS State DSE DEOs MEOS STO Implementing agencies

28. Budget 2010-11 • Primary Upper primary • (Rs. In Crores) • Conversion Cost :314.706 194.6837 • Honorarium to Cook cum Helper :115.212 142.503 • Transport :6.3964 5.2523 • MME :4.0834 3.3344 • Kitchen cum stores :272.80 0.00 • Total : 761.384 270.138

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