SUMMARY
This book has presented the steps and procedures involved in the successful conduct of school lunch programme from the experience of Sri Avinashilingam Primary School utilising the whole programme as a rich educational experience. When the school lunch is properly conducted and the experience utilised well for education the links between the teachers, parents and the community will be strengthened, their enthusiasm and educational standards improved and the all round growth of children promoted. Newer and more innovative ways of educating children are bound to emerge and pave the way for the revival of education.
Within 15 paise, attractive and nutritious meals can be served. In order to augment the lunch fruit trees such as amla, papaya and guava and leafy vegetables such as drumstick, agathi and chekurmanies should be planted in the school garden.
Teachers should adopt the practice of using hay box to cook rice. This would conserve time, fuel and nutrients. Green leafy vegetables and sprouted grams or fruits should be included in the lunch to ensure an adequate supply of minerals and vitamins. Teaching nutritional information to the young children is as important as providing meals to them. Such information should reach the parents at home and bring desirable changes in the society. Teacher's concern, conviction and competence are essential to realise this goal.
Teachers need to be oriented to the school lunch during their training period. The teacher training curriculum should be revised accordingly. There should be periodical refresher courses for teachers who should be helped with newer methods and latest knowledge and trends in child growth and nutrition. The school should provide full scope for the teaching of nutrition integrated with the curriculum through many different methods. The linkage of the school with the parents must be established for regular interacts and mutual strength. May the teachers put forth the hard work necessary and their endless dedication help the children learn effectively and become good citizens as in the case of the research studies presented in the publication on school lunch.
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APPENDIX A
RULES AND REGULATIONS OF THE MADRAS GOVERNMENT REGARDING THE
MIDDAY MEALS SCHEME TO THE POOR PUPILS.
SUBJECT: Elementary Education - Rules and Regulations regarding the Midday Meals Scheme to the Poor Pupils.
REFERENCE: R.O.C. 453 PxD 1/36, dated 12.11.1957 in Proceedings G.O.P.S.No.1850, Education, dated 8.11.1957 regarding.
G.O.Ms.No. 2135, Education, dated 17.8.1962 G.O.Ms.No. 3116, Education, dated 31.12.1962 G.O.Ms.No. 1804, Education, dated 21.10.1974 G.O.Ms.No. 1863, Education., dated 28,9.1979
THE MIDDAY MEAL SCHEME FOR FEEDING POOR
PUPILS IN THE ELEMENTARY SCHOOLS 1. Name: The scheme shall be called the 'Poor Feeding Midday Meal Scheme for Elementary School Children'.
2. The date of its origination: The scheme shall come into existence from the date on which the meal is served to the pupils in an elementary school after the first of November, 1957.
3. Meaning: In this context, the term, "Elementary School' implies the combined unit which consists of the basic and non-basic elementary schools and the elementary school sections of the High School, junior Basic School and the Senior Basic School.
4. Aim: The aim of the scheme is to conduct free midday meal programme for the poor children*, with the help of grants received from the Government and the donations in cash and kind given by the public. The food will be served only on working days.
5. Operation: This scheme shall be operative wherever there is public cooperation.
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6. Implementation: The scheme shall be implemented under the supervision of the members of the 'General Committee' and the 'Executive Committee'.
7. Committee: The donors of cash and kind will form the 'Donors' or 'General Committee'. The General Committee will elect the members of the Executive Committee and frame the rules and regulations.
8. The Executive Committee:
The Executive Committee shall consist of the following:
(a) Chairman of the General Committee. He will be the Chairman for the Executive Committee as well.
(b) A Secretary, who shall be the Headmaster of the school. He shall be Secretary of the General Committee also. If there is a common Executive Committee for more than one school, the Headmaster of the particular school may be elected as Secretary of that school. The Executive Committee will decide and empower the Chairman or any other responsible member of the Executive Committee to make correspondence with the educational officers and to receive the Government grants. These are the minimum office bearers. The number may be modified by the Executive Committee, as and when necessary.
9. Functions of the Committee:
(a) The General Committee: The General Committee may meet at regular intervals and transact business.
(b) The Executive Committee: The functions of the Executive Committee are:
(i) Collecting donations in cash and kind for the food.
(ii) Supervising the preparation and serving of meals which are entrusted to responsible persons.
(iii) Selecting children for the scheme. There should be at least ten children in a scheme.
(iv) Appointing persons to prepare, serve and supervise the food.
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(v) Obtaining permission of the D.E.O. to increase the num- ber of children.
(vi) Fulfilling all the obligations of the school.
10. Recognition: All the committees thus formed should be recognised and approved by the Deputy Inspector of Schools who is the concerned educational authority.
11. Execution of the scheme:
(a) Selection of Children: The Executive Committee shall select children on the basis of necessity and poverty under rule 4.
The strength of beneficiaries should not exceed one-third of the number of pupils on rolls in classes I to V in each panchayat union areas or municipal area or corporation area as the case may be (G.O.Ms. No. 2135, Education, dated 17-8-1962).
From 31st December 1962 this has been modified i.e., the strength of beneficiaries should not exceed one-third of the number of pupils on rolls in classes I to VIII except Nilgiris where 1/2 of the pupils on the rolls in classes I to VIII were fed. If necessary additional number of children over and above the ceiling can be fixed provided the extra cost is met by raising local contribution and no subsidy is claimed from the Government (G.O.Ms. 3116, Education, dated 31-12- 1962).
(b) Food: Curd rice or sambar rice or butter milk rice with vegetable or pickles will be served. The Committee may give even food of higher quality if it so desires.
(c) The Executive Committee will directly supervise preparing and serving of food. This should not be left on contract.
(d) Expenditure: The cost of the utensils' preparation of food and other non-recurring expenses must be met only by the Executive Committee. For recurring expenses a grant of 10 ps. per meal may be collected on the basis of 15 ps. per meal sanctioned by the Government. (G.O.Ms. No. 1804, Education, dated 21-10-1974).
The following are the recognised items for purposes of matching the Government grant.
(i) Cost of the food stuff.
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(ii) The remuneration paid for cooks and other servants.
(iii) Sundry expenses for preparing and serving food.
(iv) The garden produce of the school may be used and the cost of the same may be considered as the income.
12. Registers to be maintained :
(a) List of names of the members on the General and Execu- tive Committees.
(b) Minutes of the meeting.
(c) List of the names of the pupils selected for the scheme.
(d) Daily attendance register.
(e) Daily cash book.
(f) Correspondence file containing all the Government re- cords received. The Secretary should number all the receipts and bills. The counterfoils should be preserved safely.
13. Chairman or a person appointed by the Chairman from the Executive Committee should help the Secretary in the careful maintenance of the accounts and vouchers.
14. Financial returns: All the financial returns should be sent on the dates due.
Rules for receiving grants: The rules may be called, "The rules for the payment of grant towards the supply of school meals to pupils in elementary schools".
Amount and rate of grant: With effect from 1st November 1957, or such later date as may be fixed by the D.E.O., the Executive Committee of every school meal centre may be paid a grant calculated at the rate of the amount equal to the amount by which actual expenditure exceeds 4 ps. per meal per pupil, or 6 ps. per meal per pupil whichever is less. D.E.O. is the sanctioning authority.
In 1974, the Govt. revised the pattern of financing the midday meal scheme as follows with effect from 1st October, 1974.
State Government Grant-10 paise per pupil for 200 days.
Local body contribution--a minimum of 5 paise per pupil for 200 days.
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The Madras corporation alone has been excluded from the purview of these orders because it does not get from the State Government 10 paise grant for the midday meal scheme in its own elementary schools. In non central kitchen areas the contribution shall be paid by the local body directly to the Midday Meal committees regularly every quarter. In central kitchen areas, the contribution shall be remitted to Government account every quarter (G.O.Ms. No. 1863, Education, dated 28-9-1979).
To whom payable: The grant shall be paid to the Chairman of the Executive Committee. The D.E.O. shall draw the grant in the prescribed form for the withdrawal of teaching grants of Aided Elementary Schools and endorse it for payment to the person authorised. Alternatively, in case of remote places, if the Chairman so desires, the D.E.O. may remit the grant by M.D. deducting the commission from the grant.
The grant may be sanctioned in advance for each quarter. For the purpose of this rule, the quarter will cover a period of three months, ending with 31st March, 30th June, 30th September, and 31st December of each year. The Chairman of the Executive Committee shall apply to the Deputy Inspector of Schools concerned for the quarterly advance of the grant giving the number of working days on which school meals were provided, and his estimate of the grant due for the purpose. The Deputy Inspector shall scrutinise the particulars with reference to the number of pupils fixed by the D.E.O., and recommend the payment of the advance at specified rates. On receipt of his recommendation the D.E.O. shall sanction the grant. The grant paid in advance for a quarter shall be adjusted before sanctioning the grant for the succeeding quarter.
Monthly Returns: A monthly return in such form as may be prescribed by the D.E.O. shall be furnished by the Chairman of the Executive Committee to the Deputy Inspector of Schools concerned. It shall contain information regarding the grant received in advance for the quarter, the amount adjusted upto the end of the month, the number of pupils fed during the month and the grant payable. The return shall be signed also by the Headmaster of the school concerned.
Debit Head Account: The grant sanctioned under these rules shall be debited to the budget head "37-Education-Miscellaneous Scheme under the second Five Year Plan-Grants for school meals to elementary school pupils".
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APPENDIX B
RECIPES FOR LOW COST SCHOOL LUNCH MENUS
Maize Uppuma
Ingredients Quantity in g
Maize rava 40
Bulgar wheat rava 40
Greens 50
Tomato 10-15
Salad oil 5
Onion 2
Mustard a few
Turmeric powder a small pinch
Salt to taste
Curry leaves a few
Procedure
1. Gut the tomatoes and onion into small pieces
2. Season with onion, mustard and curry leaves
3. Add tomato to the seasoning oil and turn over
4. Boil water and add tomatoes, greens, turmeric powder and
salt
5. When cooked add maize and bulgar wheat rava and stir
continuously
6. Keep in the fire till properly cooked
Note: Jowar uppuma is prepared by following the same procedure
Kozhukattai
Ingredients Quantity in g
Roasted rice flour 40
Powdered bulgar wheat 40
Salad oil 5
Onion 2
Mustard a few
Salt to taste
Curry leaves a few
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Procedure
1. Mix the rice flour and bulgar wheat flour
2. Season it with onion, mustard and curry leaves
3. Add salt to the water
4. Mix the flour with water to a very thick batter
5. Take small quantities and shape it by pressing slightly with the palm
6. Steam it in a cloth tied to a wide mouthed vessel
Tapioca pittu
Ingredients Quantity in g
Roasted tapioca flour 40
Powdered bulgar wheat 40
Salad oil 5
Onion 2
Mustard a few
Salt to taste
Curry leaves a few
Procedure
1. Mix well tapioca flour and bulgar wheat flour
2. Add salt to water
3. Mix the flour for pittu by sprinkling water till the desired
consistency is reached
4. Steam it in a cloth tied to a wide mouthed vessel
5. Season it with onion, mustard and curry leaves
Note : The same method is followed for maize, ragi and jowar pittu.
Gooseberry rice
Ingredients Quantity in g
Rice 8
Gooseberry 15
Salad oil 5
Onion 2
Mustard a few
Turmeric powder a small pinch
Curry leaves a few
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Procedure
1. Wash and boil the gooseberry well in the salt
2. Smash it well and remove seeds
3. Season onion, mustard and curry leaves
4. Put the smashed gooseberry in the oil and cook for some time
5. Cook rice by absorption method and add salt
6. Mix the cooked rice and gooseberry.
Note: The same method can be used for making tomato rice. Tomatoes should be cut into pieces before cooking and need not be smashed.
Vegetable rice
Ingredients Quantity in g
Rice 80
Greens 50
Tomato 10
Salad oil 10
Onion 2
Turmeric powder a small pinch
Curry leaves a few
Procedure
1. Wash and cut tomatoes and greens
2. Season onion, mustard and curry leaves
3. Add tomato and turmeric powder to the oil and turnover
4. Cook greens separately
5. Cook rice by absorption method and add salt
6. Mix well the tomatoes, greens and rice.
Rice kitchadi
Ingredients Quantiy in g.
Rice 80
Green gram dhal 15
Salad oil 5
Cumin seeds 1
Pepper 1
Salt to taste
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Procedure
1. Wash the rice in water
2. Roast green gram dhal slightly
3. Add dhal and rice to boiling water to cook
4. Cook the rice-dhal mixture for one hour
5. Fry the rice-dhal mixture
6. Fry the cumin seeds and pepper slightly with three grams of oil and powder
7. When dhal-rice mixture is cooked add the powdered cumin seeds and pepper. Stir occasionally
8. Remove from fire and serve hot.
Sambar rice
Ingredients Quantiy in g
Rice 80
Green beans 30
Dhal 15
Salad oil 8
Chilly powder 8
Black gram dhal 8
Tamarind 5
Onion 2
Mustard seed 1
Curry leaves a few
Asafoetida a few
Turmeric powder a pinch
Salt to taste
Procedure
Sambar
1. Wash the dhal and cook in three cups of boiling water, add tur- meric powder and half the salad oil. Boil for 40 minutes
2. Wash the beans, cut them into one inch long pieces
3. Add the cut beans, chilly powder, cut onion and salt to the boiling dhal
4. Cook till the dhal and beans or vegetables are tender for 10 minutes
5. Extract the tamarind juice, adding one cup water and add to the vegetable dhal mixture
6. Allow to boil for five minutes
7. Season with mustard, blackgram dhal, curry leaves and dry chillies.
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Rice
Cook the rice separately, using 7 cups of water and the remaining oil by the absorption method and remove from the fire when it is well cooked.
Sambar rice :
Add the sambar to the rice, mix well and serve.
Wheat kitchadi
Ingredients Quantity in g
Bulgar wheat rava 80
Greengram dhal 15
Salad oil 8
Cumin seeds 1
Pepper 1
Common salt to taste
Procedure
1. Roast the greengram dhal to golden brown colour
2. Boil the water
3. Clean the bulgar wheat rava and add the rava and washed dhal to
boiling water
4. Cook the rava and dhal
5. Fry the condiments slightly with the oil and powder them
6. When the rava is cooked add the powdered cumin seeds and Pepper
7. Remove from the fire and serve hot.
Bulgar wheat uppuma
Ingredients Quantiy in g
Bulgar wheat 80
Salad oil 8
Blackgram dhal 5
Bengalgram dhal 5
Onion 2
Chillies 1
Common salt to taste
Curry leaves a few
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Procedure
1. Heat the oil
2. Fry the mustard, blackgram dhal, Bengal gram dhal, chopped onions, chillies, and curry leaves in the oil
3. Add water and salt, and boil
4. When the water starts boiling add the rava gradually stirring constantly to prevent lumping
5. Cook till all the water is absorbed
6. Remove from fire and serve.
Lime rice
Ingredients Quantity in g
Rice 80
Lime fruit 20
Salad oil 8
Dry chillies 1
Blackgram dhal 1
Bengalgram dhal 1
Mustard seeds 1
Common salt to taste
Curry leaves a few
Turmeric powder a pinch
Procedure
1. Clean and wash the greens
2. Boil in very small quantity of water
3. Add the greens and salt to boiling water
4. Cook for 12 minutes
5. Heat oil and fry the mustard, blackgram dhal, Bengalgram dhal and chillies
6. Add the cooked greens
7. Remove from fire and serve.
Dhal amaranth Kootu
Ingredients Quantity in g
Amaranth 50
Green gram dhal 20
Oil 5
Chillies 0.5
Coriander seeds 0.5
Curry leaves a few
Mustard a few
Turmeric powder a pinch
Common salt to taste
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Preparation
1. Clean and wash the dhal
2. Boil water
3. To the boiling water add the washed dhal, turmeric powder and a little oil
4. Cook the dhal till it is soft
5. Clean, wash and cut the amaranth
6. Add the amaranth, powdered cum in, coriander seeds and salt to the cooked dhal
7. Cook for ten minutes
8. Heat the oil and fry mustard seeds, black gram dhal, curry leaves and chillies. Add the dhal to the seasoning and keep for two minutes
9. Remove from the fire and serve hot.
CSM/Balabar paysam
Ingredients Quantity in g
CSM/Balahar 20
Jaggery 10
Procedure
1. Add the water to the CSM and make a batter
2. Add water to the jaggery, boil and make a syrup
3. Add the CSM batter to the jaggery syrup
4. Cook it well and remove from fire.
Instead of CSM or balahar any one of the following 11 mixtures could be prepared as per the proportions indicated below and recipes could be prepared and served in school lunch.
Mixtures Quantity in g
I. Corn 40
Horsegram 30
Soyabean 30
II. Corn 40
Horsegram 30
Soya bean 20
Groundnut 10
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Mixtures Quantity in g
III. Jowar 40
Horsegram 30
Soya bean 20
Groundnut 10
IV. Bajra 40
Horsegram 30
Soya bean 30
V. Jowar 30
Horsegram 50
Soya bean 20
VI. Corn 35
Horse gram 40
Soya bean 20
Seasame 5
VII. Corn 30
Horsegram 50
Soya bean 20
VIII. Corn 30
Horsegram 30
Soya bean 30
Groundnut 10
IX. Jowar 40
Horsegram 50
Soya bean 10
X. Corn 40
Horsegram 20
Soya bean 30
Groundnut 10
XI. Corn 50
Green gram 25
Soya bean 25
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APPENDIX C
SCHOOL LUNCH PROGRAMME OBSERVATION SCHEDULE
Name of the child :
Date : Class :
1. Appearance
(a) Very neat and tidy
(b) Neat and tidy
(c) Dirty
(d) Shabby
2. General attitudes
(a) Happy disposition
(b) Unhappy disposition
(c) Indifferent towards everything
(d) Lethargic
3. Cleanliness before eating
(a) Heads and feet washed
(b) Hands and feet improperly washed
(c) Hands and feet washed only after somebody had reminded
(d) Head alone washed even after instructions
4. Participation in prayers before eating:
(a) Sings the prayer song with interest
(b) Does not concentrate
(c) Feels shy to sing
(d) Never sings
5. Acceptance of dishes served:
1. Cereal Preparation (a) Eats willingly
(b) Eats with relish
(i) without leaving
(ii) with leaving
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(c) Eat indifferently: (i) without leaving (ii) with leaving (d) Does not touch at all
2. Vegetable Preparation (a) Bats willingly (b) Eats with relish (i) without leaving (ii) with leaving (c) Eats indifferently: (i) without leaving (ii) with leaving (d) Does not touch at all
3. CSM/Balahar Payasam (a) Eats willingly (b) Bats with relish (i) without leaving (ii) with leaving (c) Eats indifferently: (i) without leaving (ii) with leaving (d) Does not touch at all