TELANGANA :: HYDERABAD - 4.
Present:Smt. A.Sridevasena, IAS
MDM Guidelines on Menu, Food , Nutrition and norms vide Proc.Rc.No.265/PM POSHAN/2024, Dated: 12-06-2024
Sub: PM POSHAN (Mid Day Meal) Scheme Consolidation guidelines - Issued. Implementation of the scheme-
Ref: PM POSHAN Scheme Guidelines 2022.
All the District Educational Officers in the state are aware of that 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.
1. 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, 75grams 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
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 100 students and one additional Cook-cum-Helper for every addition of up to 100 students.
Nutrition norms
| S.No. | Items | Primary | Upper Primary |
|---|---|---|---|
| 1 | Calorie | 450 | 700 |
| 2 | Protein | 12gms | 20gms |
| 3 | Food grains | 100gms | 150gms |
| 4 | Pulses | 20gms | 30gms |
| 5 | Vegetables | 50gms | 75gms |
| 6 | Oil & fat | 5 gms | 7.5gms |
| 7 | Salt & condiments | As per need | As per need |
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 |
Procurement of oil, pulses and condiments:
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.
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
1) 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.
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.
if Cooking must be done with the lid on to avoid loss of nutrients and contamination.
The containers should be checked for its cleanliness.
iv. Temperature of the meal when served should be maintained at 65°C. Microorganisms multiply at a fast pace when the food is kept at temperature between 5°C and 60°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.
School Nutrition Gardens: -
Most people are familiar with the critical importance of learning a lifelong skill. 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:
1)To give children first-hand experience with nature and gardening.
ii) To help in addressing malnutrition & micro nutrient deficiencies by consumption of freshly grown vegetables.
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/Headmaster/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
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