Post on 25-Nov-2020
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School :01060304401
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Batengoo
Type of School: Middle
Name of School: Govt.middle school Shoul
1. Total No. of students enrolled in the school? : 59
2. Total No. of students covered under Mid Day Meal Scheme : 59
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Autorichshaw
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
in good quantity
3(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? 0
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
VEC and Parents.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
Head teacher & Concerned Teacher
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? No
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes by providing in good quantity
3(vii). Are eggs, fruits etc. being served and how frequently? Yes two times in a week
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. Kitchen 8 by8
5(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
5(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? Nil
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes 60
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. Yes 1 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
Yes
5(x). Whether the school/center 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 12 by10
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 1
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School :01060305207
Province: Kashmir
District: Anantnag
Block of District: Vessu
School Educational Zone: Anantnag
CRC: Laram
Type of School: Middle
Name of School: GMS Laram
3. Total No. of students enrolled in the school? : 14
4. Total No. of students covered under Mid Day Meal Scheme : 14
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Through Proper Chart
3(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? 0
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
VEC and Parents.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
Head teacher & Concerned Teacher
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? No
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes by providing in good quantity
3(vii). Are eggs, fruits etc. being served and how frequently? Yes two times in a week
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. Kitchen 8 by8
5(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
5(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? Nil
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes 60
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. Yes 1 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
Yes
5(x). Whether the school/center 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 12 by10
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 2
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School :01060305207
Province: Kashmir
District: Anantnag
Block of District: Vessu
School Educational Zone: Anantnag
CRC: Laram
Type of School: Primary
Name of School: PS Takiya
5. Total No. of students enrolled in the school? : 15
6. Total No. of students covered under Mid Day Meal Scheme : 15
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Autorichshaw
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
in good quantity
3(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? 0
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
VEC & Parents.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
Headmaster and I/C MDM Teacher
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? No
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes, By Providing in Good Quantity
3(vii). Are eggs, fruits etc. being served and how frequently? Yes two times in a week
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*12
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 3
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School :01060303202
Province: Kashmir
District: Anantnag
Block of District: Vessu
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Midle
Name of School: High School Anchidora
7. Total No. of students enrolled in the school? : 60
8. Total No. of students covered under Mid Day Meal Scheme : 60
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Auto
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Headmaster & Tr
3(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? 300
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? yes
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes
3(vii). Are eggs, fruits etc. being served and how frequently? Yes menu chart
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*12
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 4
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School :0160304201
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: High School
Name of School: High School Batengoo
9. Total No. of students enrolled in the school? : 60
10. Total No. of students covered under Mid Day Meal Scheme : 60
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 619
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*12
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 5
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School :01060305202
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: High School
Name of School: GMS Laram
11. Total No. of students enrolled in the school? : 8
12. Total No. of students covered under Mid Day Meal Scheme : 8
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212620
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*12
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 6
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300101
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS UN GUND
13. Total No. of students enrolled in the school? : 74
14. Total No. of students covered under Mid Day Meal Scheme : 74
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212620
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*13
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 7
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300201
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS DABRUNOO
15. Total No. of students enrolled in the school? : 33
16. Total No. of students covered under Mid Day Meal Scheme : 33
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212621
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*14
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 8
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300301
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: High School
Name of School: HS KAMAD
17. Total No. of students enrolled in the school? :
18. Total No. of students covered under Mid Day Meal Scheme :
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212622
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*15
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 9
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 0106300302
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: GPS KAMAD
19. Total No. of students enrolled in the school? : 8
20. Total No. of students covered under Mid Day Meal Scheme : 8
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212623
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*16
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 10
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300303
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS CHECKI KAMAD
21. Total No. of students enrolled in the school? : 8
22. Total No. of students covered under Mid Day Meal Scheme : 8
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212624
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*17
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 11
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300401
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS URANHALL
23. Total No. of students enrolled in the school? : 81
24. Total No. of students covered under Mid Day Meal Scheme : 81
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212625
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*18
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 12
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300403
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS ZRADIPOR
25. Total No. of students enrolled in the school? : 11
26. Total No. of students covered under Mid Day Meal Scheme : 11
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212626
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*19
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 13
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300405
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: PS
Name of School: PS GUND MOHALLA
27. Total No. of students enrolled in the school? : 18
28. Total No. of students covered under Mid Day Meal Scheme : 18
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212627
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*20
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 14
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300501
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: High School
Name of School: BHS GUREE
29. Total No. of students enrolled in the school? : 34
30. Total No. of students covered under Mid Day Meal Scheme : 34
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212628
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*21
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 15
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300502
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: BPS GUREE
31. Total No. of students enrolled in the school? : 24
32. Total No. of students covered under Mid Day Meal Scheme : 24
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212629
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*22
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 16
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300505
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: GPS KARNAGUND GUREE
33. Total No. of students enrolled in the school? : 56
34. Total No. of students covered under Mid Day Meal Scheme : 56
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212630
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*23
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 17
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300506
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: GMS GUREE
35. Total No. of students enrolled in the school? : 100
36. Total No. of students covered under Mid Day Meal Scheme : 100
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212631
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*24
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 18
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300601
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: GPS MIR GUND
37. Total No. of students enrolled in the school? : 13
38. Total No. of students covered under Mid Day Meal Scheme : 13
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212632
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*25
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 19
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300602
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS KHADOO
39. Total No. of students enrolled in the school? : 16
40. Total No. of students covered under Mid Day Meal Scheme : 16
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212633
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*26
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 20
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300701
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS SHEEPIN
41. Total No. of students enrolled in the school? : 24
42. Total No. of students covered under Mid Day Meal Scheme : 24
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212634
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*27
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 21
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300801
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS GANORA
43. Total No. of students enrolled in the school? : 27
44. Total No. of students covered under Mid Day Meal Scheme : 27
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212635
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*28
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 22
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300901
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: HS LALLAN
45. Total No. of students enrolled in the school? : 25
46. Total No. of students covered under Mid Day Meal Scheme : 25
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212636
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*29
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 23
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060300903
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS ABAD COLONY
47. Total No. of students enrolled in the school? : 12
48. Total No. of students covered under Mid Day Meal Scheme : 12
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212637
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*30
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 24
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301001
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS CHIRHAMA
49. Total No. of students enrolled in the school? : 83
50. Total No. of students covered under Mid Day Meal Scheme : 83
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212638
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*31
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 25
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301101
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS NAWATHOO
51. Total No. of students enrolled in the school? : 22
52. Total No. of students covered under Mid Day Meal Scheme : 22
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212639
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*32
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 26
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301201
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: GPS RUHO
53. Total No. of students enrolled in the school? : 18
54. Total No. of students covered under Mid Day Meal Scheme : 18
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212640
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*33
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 27
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301202
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS RUHOO
55. Total No. of students enrolled in the school? : 26
56. Total No. of students covered under Mid Day Meal Scheme : 26
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212641
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*34
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 28
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301204
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS PAPIYABAL
57. Total No. of students enrolled in the school? : 27
58. Total No. of students covered under Mid Day Meal Scheme : 27
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212642
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*35
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 29
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301401
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS MONGHALL
59. Total No. of students enrolled in the school? : 14
60. Total No. of students covered under Mid Day Meal Scheme : 14
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212643
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*36
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 30
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301402
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS CHECKI SHAHABAD
61. Total No. of students enrolled in the school? : 9
62. Total No. of students covered under Mid Day Meal Scheme : 9
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212644
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*37
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 31
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301405
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS MUQDUMPORA
63. Total No. of students enrolled in the school? : 5
64. Total No. of students covered under Mid Day Meal Scheme : 5
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212645
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*38
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 32
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301406
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS SANGEENPORA
65. Total No. of students enrolled in the school? : 23
66. Total No. of students covered under Mid Day Meal Scheme : 23
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212646
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*39
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 33
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301407
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: PS CHECKI KAMAL
67. Total No. of students enrolled in the school? : 8
68. Total No. of students covered under Mid Day Meal Scheme : 8
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212647
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*40
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 34
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301408
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS GUNDI JAFFAAR
69. Total No. of students enrolled in the school? : 12
70. Total No. of students covered under Mid Day Meal Scheme : 12
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212648
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*41
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 35
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301501
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS PUSHWARA
71. Total No. of students enrolled in the school? : 60
72. Total No. of students covered under Mid Day Meal Scheme : 60
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212649
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*42
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 36
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301601
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS HANJIDANTER
73. Total No. of students enrolled in the school? : 58
74. Total No. of students covered under Mid Day Meal Scheme : 58
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212650
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*43
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 37
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301605
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS HANJIDANTER PATI
75. Total No. of students enrolled in the school? : 35
76. Total No. of students covered under Mid Day Meal Scheme : 35
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212651
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*44
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 38
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301701
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: HS TB SHAH
77. Total No. of students enrolled in the school? : 35
78. Total No. of students covered under Mid Day Meal Scheme : 35
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212652
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*45
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 39
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301703
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS KHAHPORA
79. Total No. of students enrolled in the school? : 41
80. Total No. of students covered under Mid Day Meal Scheme : 41
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212653
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*46
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 40
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301801
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS MUNIWARA
81. Total No. of students enrolled in the school? : 50
82. Total No. of students covered under Mid Day Meal Scheme : 50
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212654
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*47
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 41
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301803
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS BON PORA MUNIWAR
83. Total No. of students enrolled in the school? : 44
84. Total No. of students covered under Mid Day Meal Scheme : 44
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212655
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*48
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 42
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301901
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS CHCHRIPORA
85. Total No. of students enrolled in the school? : 19
86. Total No. of students covered under Mid Day Meal Scheme : 19
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212656
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*49
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 43
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060301903
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS BON CHICHRIPORA
87. Total No. of students enrolled in the school? : 17
88. Total No. of students covered under Mid Day Meal Scheme : 17
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212657
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*50
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 44
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302001
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: GMS CHEE
89. Total No. of students enrolled in the school? : 26
90. Total No. of students covered under Mid Day Meal Scheme : 26
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212658
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*51
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 45
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302002
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS CHEE
91. Total No. of students enrolled in the school? : 27
92. Total No. of students covered under Mid Day Meal Scheme : 27
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212659
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*52
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 46
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302003
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: GPS TANTRAY PORA
93. Total No. of students enrolled in the school? : 5
94. Total No. of students covered under Mid Day Meal Scheme : 5
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212660
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*53
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 47
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302004
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BPS PRAKASHPORA
95. Total No. of students enrolled in the school? : 60
96. Total No. of students covered under Mid Day Meal Scheme : 60
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212661
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*54
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 48
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302101
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS HEAVEN COLONY
97. Total No. of students enrolled in the school? : 0
98. Total No. of students covered under Mid Day Meal Scheme : 0
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212662
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*55
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 49
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302105
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: GPS ASHAJIPORA
99. Total No. of students enrolled in the school? : 3
100. Total No. of students covered under Mid Day Meal Scheme : 3
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212663
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*56
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 50
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 0106030221
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: GMS SHIRPORA
101. Total No. of students enrolled in the school? : 38
102. Total No. of students covered under Mid Day Meal Scheme : 38
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212664
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*57
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 51
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302202
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS SHIRPORA
103. Total No. of students enrolled in the school? : 41
104. Total No. of students covered under Mid Day Meal Scheme : 41
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212665
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*58
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 52
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302203
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: PS BAKSHICOLONY
105. Total No. of students enrolled in the school? : 10
106. Total No. of students covered under Mid Day Meal Scheme : 10
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212666
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*59
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 53
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302204
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS NEW COLONY SHIRPORA
107. Total No. of students enrolled in the school? : 15
108. Total No. of students covered under Mid Day Meal Scheme : 15
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212667
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*60
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 54
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302401
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: GMS MALAKNAG
109. Total No. of students enrolled in the school? : 11
110. Total No. of students covered under Mid Day Meal Scheme : 11
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212668
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*61
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 55
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302601
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS QAZIMOHALLA
111. Total No. of students enrolled in the school? : 27
112. Total No. of students covered under Mid Day Meal Scheme : 27
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212669
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*62
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 56
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302401
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: GMS NAZUK MOHALLA
113. Total No. of students enrolled in the school? : 38
114. Total No. of students covered under Mid Day Meal Scheme : 38
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212670
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*63
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 57
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302606
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS NAZUKMOHALLA
115. Total No. of students enrolled in the school? : 53
116. Total No. of students covered under Mid Day Meal Scheme : 53
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212671
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*64
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 58
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302801
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS SARNAL
117. Total No. of students enrolled in the school? : 71
118. Total No. of students covered under Mid Day Meal Scheme : 71
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212672
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*65
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 59
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302803
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS SYED SAHIB
119. Total No. of students enrolled in the school? : 30
120. Total No. of students covered under Mid Day Meal Scheme : 30
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212673
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*66
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 60
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302804
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS SHAKSAZ
121. Total No. of students enrolled in the school? : 0
122. Total No. of students covered under Mid Day Meal Scheme : 0
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212674
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*67
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 61
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302901
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS PEHRU
123. Total No. of students enrolled in the school? : 43
124. Total No. of students covered under Mid Day Meal Scheme : 43
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212675
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*68
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 62
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060302903
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: PS PEER PORA
125. Total No. of students enrolled in the school? : 5
126. Total No. of students covered under Mid Day Meal Scheme : 5
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212676
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*69
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 63
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060303001
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BPS SARNAL BALA
127. Total No. of students enrolled in the school? : 17
128. Total No. of students covered under Mid Day Meal Scheme : 17
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212677
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*70
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 64
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060303201
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: GMS ANCHIDORA
129. Total No. of students enrolled in the school? : 88
130. Total No. of students covered under Mid Day Meal Scheme : 88
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212678
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*71
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 65
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060303202
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BHS ANCHIDORA
131. Total No. of students enrolled in the school? : 27
132. Total No. of students covered under Mid Day Meal Scheme : 27
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212679
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*72
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 66
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060303401
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS NAIBASTI
133. Total No. of students enrolled in the school? : 57
134. Total No. of students covered under Mid Day Meal Scheme : 57
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212680
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*73
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 67
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060303801
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BHS KHANABAL
135. Total No. of students enrolled in the school? : 73
136. Total No. of students covered under Mid Day Meal Scheme : 73
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212681
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*74
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 68
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060303802
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: PS BATAPORA
137. Total No. of students enrolled in the school? : 21
138. Total No. of students covered under Mid Day Meal Scheme : 21
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212682
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*75
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 69
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060303901
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: GHS KHANABAL
139. Total No. of students enrolled in the school? : 105
140. Total No. of students covered under Mid Day Meal Scheme : 105
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212683
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*76
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 70
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304001
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: GPS ZADIPORA
141. Total No. of students enrolled in the school? : 21
142. Total No. of students covered under Mid Day Meal Scheme : 21
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212684
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*77
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 71
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304002
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: GPS NATH PORA
143. Total No. of students enrolled in the school? : 13
144. Total No. of students covered under Mid Day Meal Scheme : 13
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212685
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*78
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 72
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304101
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS BANGIDAR
145. Total No. of students enrolled in the school? : 28
146. Total No. of students covered under Mid Day Meal Scheme : 28
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212686
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*79
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 73
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304102
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS MIR DANTER
147. Total No. of students enrolled in the school? : 83
148. Total No. of students covered under Mid Day Meal Scheme : 83
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212687
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*80
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 74
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304103
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: GPS MIRDANTER
149. Total No. of students enrolled in the school? : 8
150. Total No. of students covered under Mid Day Meal Scheme : 8
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212688
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*81
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 75
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304104
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS DARPORA
151. Total No. of students enrolled in the school? : 20
152. Total No. of students covered under Mid Day Meal Scheme : 20
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212689
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*82
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 76
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304202
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS HANJI MOHALLA
153. Total No. of students enrolled in the school? : 32
154. Total No. of students covered under Mid Day Meal Scheme : 32
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212690
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*83
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 77
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304206
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS NAIBASTI SURSONA
155. Total No. of students enrolled in the school? : 22
156. Total No. of students covered under Mid Day Meal Scheme : 22
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212691
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*84
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 78
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304301
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: PS KANJIGUND
157. Total No. of students enrolled in the school? : 11
158. Total No. of students covered under Mid Day Meal Scheme : 11
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212692
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*85
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 79
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304402
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS SHOUL
159. Total No. of students enrolled in the school? : 19
160. Total No. of students covered under Mid Day Meal Scheme : 19
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212693
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*86
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 80
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304501
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS SURSONA
161. Total No. of students enrolled in the school? : 58
162. Total No. of students covered under Mid Day Meal Scheme : 58
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212694
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*87
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 81
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304601
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS KHANDIPHARI
163. Total No. of students enrolled in the school? : 86
164. Total No. of students covered under Mid Day Meal Scheme : 86
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212695
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*88
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 82
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304602
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS HARNAG
165. Total No. of students enrolled in the school? : 11
166. Total No. of students covered under Mid Day Meal Scheme : 11
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212696
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*89
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 83
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304604
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS KHANDIPHARI
167. Total No. of students enrolled in the school? : 6
168. Total No. of students covered under Mid Day Meal Scheme : 6
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212697
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*90
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 84
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304701
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS SOFIGUND
169. Total No. of students enrolled in the school? : 38
170. Total No. of students covered under Mid Day Meal Scheme : 38
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212698
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*91
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 85
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304801
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS SHEIKHMOHALLA
171. Total No. of students enrolled in the school? : 27
172. Total No. of students covered under Mid Day Meal Scheme : 27
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212699
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*92
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 86
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304901
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS MALPORA
173. Total No. of students enrolled in the school? : 5
174. Total No. of students covered under Mid Day Meal Scheme : 5
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212700
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*93
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 87
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060304902
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS LALIPORA
175. Total No. of students enrolled in the school? : 15
176. Total No. of students covered under Mid Day Meal Scheme : 15
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212701
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*94
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 88
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060305001
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS BUMTHAN
177. Total No. of students enrolled in the school? : 65
178. Total No. of students covered under Mid Day Meal Scheme : 65
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212702
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*95
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 89
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060305001
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS BUMTHAN
179. Total No. of students enrolled in the school? : 65
180. Total No. of students covered under Mid Day Meal Scheme : 65
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212702
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*95
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 89
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060305102
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: GPS FURRAH
181. Total No. of students enrolled in the school? : 19
182. Total No. of students covered under Mid Day Meal Scheme : 19
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212704
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*97
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 91
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060305103
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS PEER FURRAH
183. Total No. of students enrolled in the school? : 12
184. Total No. of students covered under Mid Day Meal Scheme : 12
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212705
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*98
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 92
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060305302
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: GMS SHAMSIPORA
185. Total No. of students enrolled in the school? : 40
186. Total No. of students covered under Mid Day Meal Scheme : 40
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212706
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*99
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 93
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060305303
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS SHAMSIPORA
187. Total No. of students enrolled in the school? : 39
188. Total No. of students covered under Mid Day Meal Scheme : 39
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212707
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*100
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 94
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060305401
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS T.TACHLOO
189. Total No. of students enrolled in the school? : 43
190. Total No. of students covered under Mid Day Meal Scheme : 43
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212708
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*101
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 95
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060305501
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: BMS WANPOH
191. Total No. of students enrolled in the school? : 19
192. Total No. of students covered under Mid Day Meal Scheme : 19
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212709
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*102
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 96
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060305502
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: GMS WANPOH
193. Total No. of students enrolled in the school? : 26
194. Total No. of students covered under Mid Day Meal Scheme : 26
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212710
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*103
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 97
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060305601
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: GMS ZODDER
195. Total No. of students enrolled in the school? : 96
196. Total No. of students covered under Mid Day Meal Scheme : 96
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212711
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*104
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 98
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School : 01060303601
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Middle
Name of School: MS Mehmanmohhal
197. Total No. of students enrolled in the school? : 37
198. Total No. of students covered under Mid Day Meal Scheme : 37
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212712
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*105
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 99
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School :
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: PS Greece Furrah
199. Total No. of students enrolled in the school? : 39
200. Total No. of students covered under Mid Day Meal Scheme : 39
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212713
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*106
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 100
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School :
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: High School
Name of School: HS Kamad
201. Total No. of students enrolled in the school? : 43
202. Total No. of students covered under Mid Day Meal Scheme : 43
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212714
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*107
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 101
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No
MID-DAY Meal Data of School Education Department,
Jammu and Kashmir
Zone :-Anantnag
UDISE Code of School :
Province: Kashmir
District: Anantnag
Block of District: Anantnag
School Educational Zone: Anantnag
CRC: Anantnag
Type of School: Primary
Name of School: Ps Sofi Mohallah hanjidanter
203. Total No. of students enrolled in the school? : 5
204. Total No. of students covered under Mid Day Meal Scheme : 15
2(i). Whether the food grains are transported from FCI or supply is
taken from fair price shop? CAPD
2(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?
Private Transport
3(i). How quality of cooked meal, particularly addition of vegetables
and supply of fruits, eggs etc. are ensured?
Satisfactory hygenic
3(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? 212715
3(iii). What is the system of assessing the nutritional value of the
meal under MDM scheme?
Through Proper Menu.
3(iv). Who is planning the weekly menu? Is the weekly menu
displayed in the school?
ZEO Anantnag Yes
3(v). Have any nutritional experts been involved in planning and
evaluation of menus and quality of food served under the
programme? YES AWW
3(vi). Is there any standard prescription to include minimum quantity
of vegetables, dal /lentils? How its implementation is ensured?
Yes Implemented as the directions of Experts
3(vii). Are eggs, fruits etc. being served and how frequently? Alternately
4(i). Whether regularity, wholesomeness and overall quality of mid
day meal served to children is being monitored on daily basis, if
yes, then by whom? Yes by Head teacher and VEC
4(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 cook
4(iii). Whether timely procurement of ingredients, fuel, etc. of good
quality is monitored on weekly basis? Yes
4(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
4(v). Whether raw material is inspected daily before being put to
use for cooking? Whether any register entry is maintained on daily
basis under signature of a designated monitoring person? Yes
5(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. NA
5(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
5(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
5(iv). Whether school/centre has storage bins? If yes, give number,
size and nature of bins. Yes 2
5(v). Whether the school/centre has cooking utensils? If yes, give
their number and size. Yes
5(vi) Whether the school/centre has utensils for children to have
food (plate, glass, bowl, spoon, one each per child) ? yes Glass
5(vii). Whether the school/centre has functional hand wash
facility/counters with soap? If yes, give their number. No 5(viii). Whether the school/centre has proper arrangement for pure drinking water?
Yes
5(ix). Whether the school/centre has proper arrangement for clean
water for washing vegetables, pulses, grains and cleaning used
utensils?
yes
5(x). Whether the school/center 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 4*108
5(xi). Nature of fuel being used (gas based, smokeless chullhas,
traditional method of firewood, kerosene, etc.)
Gas Based
5(xii). Reason for not using gas based cooking and proposal to
convert.
Nil
6(i). Details of plan to train teachers and organizers/cooks/helpers?
Nil
6(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(i). Details of orienting teachers regarding their role in the
scheme?
Head teacher and concerned teacher
7(ii). Has a training module been developed in 20 days in service
training for teachers under SSA (Sarv siksha abhiyaan)? Details of
teacher training conducted in this regard.
No
7(iii). Whether teachers are suing the scheme to educate children
about hygiene, discipline, social equity, conservation of water, etc.
Yes
8(i). Who is cooking the meal? (Please give breakup) (i)
Cooks/helpers engaged by the department/village panchayat. (ii)
Self help groups (iii) NGOs (iv) Mothers groups (v) Any other
Cook
8(ii). Where NGOs are involved, it may be specified whether their
selection is in accordance with the guidelines of MDM scheme.
No
8(iii). Total No. of Organizers,cooks and helper. 102
8(iv). Are cooks/helpers given training (at least 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.
No
8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)
cook and (iv) helper.
Yes 1000 per month to cook
8(vi). Who is engaging the cook? How they are appointed and what
is the mechanism for ensuring accountability? Are there any
norms?
Teachers
8(vii) Have self help groups been tapped for the programme? (if not,
constraints in this regard).
No
9(i). Whether steering cum monitoring committees constituted at
district and block level and whether regular meeting are held,
frequency of meetings?
Yes three times a month
10(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. What is the
effect of this initiative?
invited to school by Head teacher
10(ii). What are the mechanisms for monitoring the scheme? VLC
10(iii). Whether quarterly assessment of the programme through
district institutes of education & Training has begun?
Yes
11(i). Whether evaluation through external agency(s)
commissioned? If yes, what are the parameters of the study?
No