Annual Budget For 2015-16 of

Mid Day Meal Dadra & Nagar Haveli

Coverage of institution (31.12.2014)

Stage PAB Approval Covered

Primary 166 166

Upper Primary 117 117

Total 283 283

Hot and hygienic cooked meal is provided to all the children studying in classes 1 to 8 in the Government and Govt aided Primary and Upper Primary schools of Dadra & Nagar Haveli.

Objectives:

To ensure enrollment of all children of school going age.

To enhance retention rate.

To facilitate academic excellence.

To improve child health and increase nutrition level.

To bring social equity.

Mid day Meal Scheme

Review of Scheme in first three quarter of the year

2014-15

Stage

Approval By PAB

by Central Share

Total Enrollme

nt

Total No of

Children opted for

MDM

% Against

PAB

% Against

Enrollment

Primary 22125 24,389 19589 88.53% 80.31%

Upper primary

16160 18,972 14819 91.70% 78.10 %

Total 38,285 43,361 34,408 89.87 % 79.35%

Again

st

Enro

llm

ent

Approval By PAB by Central

Share Total En-rollment Total No of

Children opted for MDM

% Against PAB %

0

5000

10000

15000

20000

25000

30000

35000

40000

45000

Primary Upper primary Total

School General S.C S.T Total

Primary 4277 305 16966 21548

Upper Primary

2002 224 14075 16301

Total 6279 529 31041 37849

Proposal for the Year 2015-16

Sr. No.

Day Menu

1 Monday Dal, Rice, Vegetable2 Tuesday Khichadi, Vegetable,

Fruit3 Wednesday Dal, Rice , Vegetable4 Thursday Khichadi, Vegetable,

Fruit5 Friday Dal, Rice , Vegetable6 Saturday Khichadi,

Vegetable,Fruit

OLD MENU

New Menu Monday : Egg/fruit   Vegetable Kichadi   Soyaben with

gravy   Salad :RawCabbage &Tomatoes+Cucumber+Lemon

Tuesday : Wheat Sheera(Made out of Jaggery and Ghee)

  Dal & Rice   Green Veegtable   Green Salad(Onion,Tomatoes,Lemon)

Wednesday: Shukadi Jaggery) (wheat flour &   Egg/Fruit  

Vegetable Dalia(Tomato,cauli-flower,peas,carrot,patotoes)   Salad

New Menu

Thursday : Boil sprouted Chana   Vegetable Khicadi   Soyaben with gravy   salad

Friday : Egg/fruit   Lapsi   Rice & Turdal   Vegetable sabzi   salad

Saturday: Sukadi   Vegetable Pulav   Soyaben with gravy   Salad

Cook cum helper

• At present as per PAB normsPrimary Upper Primary Addition and

Proposed for the year 2015-16

594 267 66 Cook cum helper

Salary to cook cum helperCentral share State Share Total

750+1923.6 =2673.6

750*10MONTHS 111.40 PER DAY SALARY= 750-111.40*24( assumed full working days )=1923.6 U.T share

There are total 861+66 =927 cook cum helpers the U.T of Dadra & Nagar Haveli is providing an excess salary under U.T Share as per norms the minimum salary to be provided is 250 per month

Chief Executive Officer(D.P)

Education Officer (D.P)

Project Manager(MDM)

11 Cluster Resource Coordinator (C.R.Cs) -

Nos.

12 Assistance Education Officer 

(A.E.O)

Department of Mid Day Meal (MDM) Structure

Education Officer (Acad)

Review of Status of School Health Programme2014-15

No of Schools/Centers

Distribution of Iron Folic Acid Tablets children

Distribution Of De-worming Tablet to children

Visually Impaired

217 103231 334829 34829

Review of Infrastructure at various levels

Total No of Schools/Centers

Availability of Gas based cooking

Availability of Water Facility

283 283 283

Total No of Schools/Centers Availability of Gas

based cooking Availability Toilet Facility Availability of Water

Facility

283283

243

271

Infrastructure Facility

Coverage of No of Days

YearPAB

Approved Coverage

2014-15 230 160 (uptill 31-12-2014)

As on 31-12-14 157

* Early exam was conducted in Elementary Education due to SSC Board Exam

Revision of norms of cooking cost

Quarters Central Share Primar

y

U.T/State Share

Per unit

cost of Primar

y

Central Share

U.T/State Share

Per unit cost of Upper Primary

1st Quarter

2.51 3.14 5.65 3.75 3.68 7.43

2nd Quarter and 3rd Quater

2.69 3.14 5.83 4.04 3.68 7.72

Proposed for 2015-16

2.69 11.40 14.09 4.04 12.40 16.44

Review of Status of Data entry in to MDM MIS portalNo of Schools Months

283 April

283 May

283 June

283 July

283 August

283 September

283 October

283 November

283 Dec

April May June July August September October November Dec 0

50

100

150

200

250

300

Availablity of Infrastructure

No of Schools

Preparation of contingency/medical plan in case of any untoward incident

• The Department has circulated a circular asking the Head masters to stick on wall the important numbers of

• Contact No of Ambulance.• Contact No of Near by Hospital.• Contact No of Near by Police Station.• Contact No of Fire Brigade Office.• And a kit at each school consisting of

FIRST AID BOX.

Major Issues • Limited Coverage (79% out of

total children)• Very slow construction work of

MDM kitchen cum store• Absence of meeting– Steering cum monitoring (at

UT level)– District Vigilance &

Monitoring Committee• No Grievance Reddressal

Mechanism

Way Ahead…• Focused on Food Quality • Value addition : – Ownership, Transparency, Participation of

community

• Strengthening of SMC • Skill Development of SMC/Cook/Stakeholders• Convergence with other Dept. (DIET, Health

UT/State level)• Utilization of IT– Fund Transfer– Monitoring and Evaluation– Social Audit

Why is Social audit important ?

• Enhance community participation in local developmental program planning and execution.

• Encourage local democracy.• Encourage community to voice out.• Promotes collective decision making and

shared responsibility.• Develop human resource and viable social capitals.

Social Audit/Third party Evaluation

• Evaluate the impact of mid-day meal scheme with respect to the primary objectives of – to measure the level of Ownership and Transparency,– To measure the participation & Involvement of the

SMC/Community/PRI members– To measure the involvement of SMC members– Skill mapping of SMC members – Training needs assessment– To find out the gaps/bottle necks in MME– To orient SMC members for Roles and responsibilities

• Investigate the problems faced by mid-day meal scheme, especially in relation to grain supply, food quality, low coverage and many more…..

• Fund Proposed for the Year 2015-16

SR.No

Proposed  Amount (Lakhs) 

Allocation Amount

(Lakhs)  

1U.T Share Proposed 825.00

U.T Share Allocation 525.00

2 Central share 429.93

Central Share

Allocation429.93

Total (Central + State share) 1254.93

Total (Central+

State share) 954.93

# The Budget Estimation for U.T share proposed was 825.00 and the fund allocated was 525.00 under U.T share.# The Budget Estimation for Central Share proposed was 934.54 and the fund allocation was 429.93 under central share.

Pending amount not yet released by Central Govt.

Construction of 50 kitchen cum Store

 

Amount U.T Share Additional Fund including 25% Share of U.T

2011-12 82.87 27.18 229.13         

    49.28   Released 16.24   

    17.35    

 Construction of 100 kitchen cum Store 

     

2013-14 337.5 112.5 286.5

The Construction of 50 kitchen-cum-store is in progress and a letter has already been send to MHRD, requesting to further release the remaining fund for the construction of Kitchen-cum-store

Safety Instructions (LPG Cylinder)

Surprise Visit by Sarchpanch and Social Audit Team at Kaucha -Dhudhani

Component Primary Upper Primary Grand totalCentral Share

State Share

Total Central Share

State Share

Total

1 2 3 4 5 6 78

Cost of Food grain 28.65 -- 28.65 32.51 --- 32.51 61.16

Cooking Cost 135.06 572.36 707.42 153.44 470.58 624.02 1331.44

Honorarium to Cook-cum-Helper 47.02 120.60 167.62 22.50 57.71 80.21 247.83

Transportation Assistance 3.76 --- 3.76 4.27 -- 4.27 8.03

MME 30.00 -- 30.00 - --- --- 30.00

Kitchen-cum-Store 2091.12 685.6 2776.72 --- --- ---- 685.00

Kitchen Devices 14.15 14.15 28.30 28.30

Grand Total 2349.76 1392.71 3742.47 212.72 528.29 741.01 2391.76

BUDGET PROVISION FOR THE YEAR 2015-16 IN LAKHS

Best Practices of the U.T of Dadra & Nagar Haveli

• Egg and Sukhadi served three days each in a week and Lapsi served once.

• Higher contribution (Rs.1923.6) for CCH against UT share.

• Social Audit by Development Quest Foundation being started.

• Hand wash with soap by all students.• ROs installed in schools.• Ag-mark condiments and DFS used.