Presented By:Deepshikha Singh and Fouzia Khursheed AhmadResearch Scholars

National University of Educational Planning and Administration

New Delhi

www.schoolofeducators.com

Areas where community can provide support for Mid-Day Meal

Community mobilization/Sensitization of Community

Information Generation Ensuring children’s attendance in schools Infrastructure management Procurement of food, cereals, and

condiments Cooking and serving Convergence between ICDS and MDM

www.schoolofeducators.com

Posters, street plays, films etc for community sensitization and awareness

Addressing issues in Gram Sabha or Panchayat. Community must understand that MDM is a means of social

cohesion. Community knows that MDM protects children from classroom

hunger. Awareness for importance of education through training of

community leaders Sharing of best practices through community interaction Role play, meeting with experts. Knowledge about nutrients in food-knowing nutritional value of

food. Awareness for health, diseases, and hygiene. Involvement of PRIs for sensitizing community. Social mobilization through media, pamphlets, documentaries, folk

songs Gender sensitization- meena munch, maa-beti mela

www.schoolofeducators.com

Identifying parents who are not sending their children to schools especially girls

Making a out of school child’s profile through household survey. Identifying parents who do not allow their children to take mid day meal

because of caste factors. Knowing why information is needed like knowing educational status of

children, arrangements for MDM, requirements of children for education. Socio-economic status of the families. Asking community for what kind of support households can provide to support

MDM Knowing causes of malnutrition Socialization of families Menu preferences (Food profile as per the staple food of particular

geographical area) Understanding caste dynamics within community Anaemic level of children or any other deficiency disorders/diseases School health programmes Knowing manpower requirement Knowing level of community participation School mapping Resource mapping Knowing parents occupation and income level in the house

www.schoolofeducators.com

Dimension of kitchen Avoiding shortage of fuel and firewood Water facilities and proper toilet facilities Use of solar cooker to be encouraged for saving fuel Community can provide land for kitchen shelf Maintenance of kitchens and store rooms Local people can design how their kitchen should be like. Checking the leaking in kitchens Philanthropic support can be taken for infrastructure

management of MDM scheme. Community must understand what the availability of

infrastructure is. Planning the location of kitchen White washing and painting of kitchens and storage

rooms Creation of slabs or platforms for serving food to children

www.schoolofeducators.com

Source of procurement/storage of food grains- Food Corporation of India, Storage and retail shops-procurement by schools for MDM

Fair distribution of food grains in community at fair prices Storage mechanism for procured food by schools-proper

storage rooms and containers Checking the freshness of the grains, cereals and vegetables Vegetables to be purchased on daily basis Transparency about procurement and availability of food

grains to the community-rates to be displayed Local knowledge should be employed for storing food grains Register and record keeping (stock registers, cash registers

and attendance registers) Procurement of cooking devices and utensils Name of the contributors should be displayed on the board in

order to encourage support from community for food procurement

www.schoolofeducators.com

Proper estimation of quantity of food to be cooked-this can be done in accordance of children present in school

There should be no shortage of cooked mid day meal-food should be self-sufficient for children

Experts should be consulted for knowing the best cooking practices and retaining nutrients in food

Community should be encouraged to provide some cooks or other workers as a volunteer reserved in case of absence of regular cooks.

Preparing menu for food Providing non-veg food and kheer (Tithi-bhojan) Children can decide about menu Seating arrangements in MDM Decisions to be taken to employ good cook- community women can play a

major role Shelf -life of food items must be checked-perishability should be checked Ensuring nutritional value of the cooked food Proper cooking mode and medium should be used-smokeless chulhas etc. Cooking of seasonal foods (seasonal food can be easily procured from

community) Supervision of proper cooking and serving of food by the community people Properly washed utensils, grains and vegetables for hygiene Wastage should be minimum

www.schoolofeducators.com

www.schoolofeducators.com