Implementation of the scheme PM POSHAN Mid Day Meal (MDM) Consolidation guidelines
The PM POSHAN
(Mid Day Meal) scheme is being implemented to the students studying in classes I to X in
Government, Local Body, Model schools and Aided schools in the state
The Government of India have issued revised guidelines for the implementation of
PM POSHAN scheme effectively in the year 2022. Therefore, the following guidelines are
issued for implementation of PM POSHAN (MDM) scheme effectively in the State.
I. Food and Nutrition norms:
For children of primary classes, a hot cooked meal per child consists of 100 grams
of food grain (rice/wheat/nutri-rich cereals), 20 grams of pulses, 50 grams of vegetables
and 5 grams of oil/fat to provide 450 calories of energy and 12 grams of protein. For
children of upper primary classes, it consists of 150 grams of food grain
(wheat/rice/nutri-rich cereals), 30 grams of pulses, 75 grams of vegetables and 7.5
grams of oil/fat per child to provide 700 calories of energy and 20 grams of proteins.
Nutrition and food norms-Per child per day
| S. No | Items | Primary | Upper Primary |
|---|---|---|---|
| A) Nutritional Norms as per National Food Security Act (NFSA), 2013 | |||
| 1 | Calorie | 450 | 700 |
| 2 | Protein | 12 gms | 20 gms |
| B) Food Norms | |||
| 1 | Food grains | 100 gms | 150 gms |
| 2 | Pulses | 20 gms | 30 gms |
| 3 | Vegetables | 50 gms | 75 gms |
| 4 | Oil & fat | 5 gms | 7.5 gms |
| 5 | Satt & condinrents | As per need | As per need |
II Menu :
| Day | Name of Recipes |
|---|---|
| Monday | Kichidi + Mixed Vegetable Curry & Egg |
| Tuesday | Sambar Rice+ Mixed Vegetable Curry |
| Wednesday | Rice + Green leafy vegetable dhal + Mixed Vegetable Curry & Egg |
| Thursday | Vegetable Biryani + Mixed Vegetable Curry |
| Friday | Rice + Sambar+ Mixed Vegetable Curry & Egg |
| Saturday | Rice + Green Leafy Vegetable Dhal+ Mixed Vegetable Curry |
III. School Health Programme:
The Head Masters of the schools have to consult the RBSK (Rashtriya Bal Swastha Karyakram) teams of Health Department for Health check-Up of the students.
Deworming medicine is to be provided to students biannually on National Deworming
Day. Iron & Folic Acid (IFA) tablets are also to be provided to children under Weekly Iron &
Folic Acid Supplementary programme (WIFS)
The Head Masters are requested to get measurements of Height and weight of
each student and record in the register before 30-06-2024.
IV. Engaging of Cook-cum Helpers :
One Cook-cum-Helper can be engaged for up to 25 students, two Cook-cum Helpers for Schools with 26 to l00 students and one additional Cook-cum Helper for
every addition of up to 100 students.
V. Quality and Safety aspects-under scheme :
The cooked meal should contain adequate nutrients and should be, palatable, hygienic, and operationally feasible. These food safety guidelines are for School level kitchens only,
where the meal is cooked for children Quality assurance of the meal and food safety
should be an integral part of food handling procedures at the school kitchen The food
provided through these kitchens should be nutritious' free from food adulterants'
contamination pathogens, artificial nonfood grade colours, and additives and adhere to
food safety and quality norms Food safety encompasses selection, handling,
preparation, and storage of food in ways that prevent food borne illness and
contamination. This includes a number of routines that should be followed to avoid
potentially severe health hazards.
Food contamination refers to the presence in food of harmful chemicals and
microorganisms which lead to illness. The types of contaminants can be categorized as
under:
a) Biological contaminant : includes bacteria, yeasts, moulds, viruses or parasites
that are present in air, food, water, soil, animals and humans etc.
b) Physical contaminant: Foreign bodies in food are usually due to accidental
contamination and / or poor handling practices these are visible particles like pebbles.
c) Chemical contaminant : Includes Chemicals used for cleaning and sanitizing food
contact surfaces; Pest control chemicals, paints and water treatment chemicals,
Pesticides, fertilizers. fungicides.
Procurement of oil, pulses and condiments:
i. Only packed dals, salt, spices, condiments and oil with AGMARK quality
symbol should be purchased. Any ingredient being sold loose should never be
bought. The packaging and expiry date of the ingredients should be checked.
ii. Only "double fortified salt" should be used for cooking meals. Food grains
should be stored in standard bins while, plastic food grade containers are
ideal for storage of dals, spices, condiments and other ingredients.
Food Safety Measures:
Food Safety measures during preparation :
i) The cereals and pulses should be manually cleaned before cooking to remove any
extraneous matter.
ii) 'Single Dish Meals' using broken wheat or rice and incorporating some amount of
a pulse or soya beans, a seasonal vegetable/green leafy vegetable, and some
amount of edible oil will save both time and fuel besides being nutritious.
iii) Cereal pulse combination is necessary to have good quality protein. The cereal
pulse ratio could range from 3:1 to 5:1 Sprouted pulses have more nutrients and
should be incorporated in single dish meals.
iv) Leafy vegetables when added to any preparation should be thoroughly washed
before cutting and should not be subjected to washing after cutting.
v) For chopping vegetables a clean chopping board should be used.
Food Safety Measures during Cooking :
i) Recipes requiring fermentation and sprouted pulses lead to increase in nutrition
value and accordingly should be considered as an option in the menu.
ii) Cooking must be done with the lid on to avoid loss of nutrients and contamination.
iii) The containers should be checked for its cleanliness.
iv) emperatureofthemealwhenServedshouldbemaintainedat65.C.
Microorganisms multiply at a fast pace when the food is kept at temperature
between 5'C and 6'C which represents the danger zone due to thermophilic
and thermoduric nature. Therefore, food should be served to children immediately
after being cooked
Tasting of the meals by teacher:
The tasting of the food by a teacher just before Serving is mandatory. The teacher
is to maintain a record of tasting in a register. AAPC member should also taste the food on a rotation basis along with the teachers before it is distributed to the children.
VI. School Nutrition Gardens :
Most people are familiar with the critical importance of learning a life longs kill.
Setting up a School Nutrition Garden (also called Kitchen Garden) seeks to achieve a
similar goal as it is both a place and an activity where children learn the skill of growing
their own food.
Objectives of School Nutrition (Kitchen) Garden:
The main objectives of School Nutrition (Kitchen) Garden are as follows:
i) To help in addressing malnutrition & micro nutrient deficiencies by consumption of freshly grown vegetables.
ii) To give children first hand experience with nature and gardening.
iii) To enhance the knowledge of children regarding nutritional aspects of vegetables and harmful effects of junk food.
Setting up of School Nutrition (Kitchen) Garden: Planning and Monitoring :
i. Set up Eco-Clubs in all Schools: The Eco Clubs established in the School shall
be headed by the Principal/Head master/Head Teacher' Preferably' two
teachers per School and one class in charge will assist in carrying out
activities. All the students, teachers, and parents of the children may be
members of Eco Clubs. The Students Coordinator' in each class may
encourage the participation of students' The head of the Eco -Club shall be
responsible for execution of the activities of the Club with the help of another
Teacher. Plantation activities may be carried out under Eco-Club activities.
ii. The Principal / Head teacher may be the team leader for establishment and
maintenance of the School Nutrition (Kitchen) Gardens at School level with the
help of students, AAPC members, and interested persons from community through 'Shram Daan' etc. It is also a good idea to establish an executive team
of senior students who will be able to carry on the activities without much supervision aft er training.
The Head Masters are requested to approach nearby Krishi Vigyan Kendras and
take their help for setting up School Nutrition Garden. The Head Masters are requested
to set up the SNGs in every school.
VII. Information, Education and Communication (IEC) :
Display of entitlements of children at prominent place:
At the school level, the following information related to per meal entitlements of
children should be displayed at a prominent place visible to common public:
| S. No | Items | Primary | Upper Primary |
|---|---|---|---|
| A) Nutritional Norms per child per day | |||
| 1 | Calorie | 450 | 700 |
| 2 | Protein | 12 gms | 20 gms |
| B) Food Norms per child per day | |||
| 1 | Food grains | 100 gms | 150 gms |
| 2 | Pulses | 20 gms | 30 gms |
| 3 | Vegetables & (leafy also) | 50 gms | 75 gms |
| 4 | Oil & fat | 5 gms | 7.5 gms |
| 5 | Satt & condinrents | As per need | As per need |
| C) Per child per day cooking cost | |||
| Latest cooking cost | |||
ln addition to the above, the following information may also be displayed are :
i. Weekly menu
ii. Contingency Plan (Emergency contact numbers)
Display of logo: Logo of the Scheme may be displayed at a prominent place for the visibility and awareness generation of the community
VIII. Tithi Bhojan :
a) The Concept of "Tithi Bhojan", a community participation programme was
originally initiated by the State Government of Gujarat under the erstwhile Mid Day Meal Scheme by relying on the Indian traditional practice of providing food to large number of people on special occasions such as festivals, anniversaries. birthdays, marriages, and days of national importance etc.
b) Members of the community provide nutritious and healthy food to the children as an additional food item or full meal on such special occasions/festivals.
c) This is completely voluntary, and the people in the community contribute either a
complete full meal or contribute food items in the form of sweets, namkeens,
fruits or sprouts etc. as an additional item Tithi Bhojan is not a substitute to
school meal. This only supplements or complements the meal provided in the
school.
d) To encourage the community participation in the scheme the concept of "Tithi
Bhojan", in which the community provides nutritious and healthy food to the
children as an additional food item or full meal is being initiated in all the States
and UTs under Pradhan Mantri Poshan Shakti Nirman (PM POSHAN). Under this
programme the members of the community contribute /sponsor either utensils or
food on special occasions/festivals in the form of sweets' namkeen' fruits etc as
an additional item or complete full meal.
Identification of the potential donors:
i) Possibilities may be explored to find potential donors in the community, who can provide Tithi Bhojan at least once a month on rotation basis.
ii) The donors may be honored during school functions/annual day of the schools etc. to encourage them.
iii) The nature of the food donation could be termed as a major donation e.g for a
class or many classes or the whole school then the Donor may be invited to be
present during the serving of Tithi Bhojan or Donor's name may be announced in
the morning assembly.
The District Educational Officers are requested to issue necessary instructions to all
the Head Masters of the Schools and Mandal Educational Officers on the
above guidelines. The instructions already issued in the Proc.Rc.No.265/PM/POSHAN/2023, Dt.01.06.2023 also should be followed for effective implementation
of the scheme.
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