Mid Day Meal Authority, Uttar Pradesh
Toll Free Number For MDM Related Complaints & Suggestions: 1800-419-0102                       Last Updated: 15.10.2019
[Mid-Day Meal Scheme]

School wise Information of Mid-Day Meal Scheme
Regarding Hon'ble Supreme Court's Order
Dated 23.03.2017, 08.05.2018 & 01.08.2018
in WP (C) No. 618/2013

School information
S.N. Questions Status Remark
1. Total No. of Students enrolled of the school?
2. Food Grain:
2(i). Whether the food grains are transported from FCI or supply is taken from Fair Price Shop? FAIR PRICE SHOP
2(ii). What are the arrangements for transporting food grains from FCI godown/ Fair Price Shop to School to ensure that the actual quality and quantity as supplied by these agencies reaches to the school store room? BY DEALER
3. Cooking of Meal:
3(i). How quality of cooked meal, particularly addition of vegetables and supply of fruits, eggs etc. are ensured? Ensured by TEACHER/PARENT TEACHER REGULAR PARENTS RENDOM
3(ii). How is the calorific value [450 calories and 12 gms. of protein to every child at primary level & 700 calories and 20 gms. of protein to every child at upper primary level] ensured? By preparing food according to the norms fixed in the MENU. FIXED BY GOVT.
3(iii). What is the system of assessing the nutritional value of the meal under MDM Scheme? Prescription given in MENU. BY STATE LEVEL

Who is planning the weekly menu?

Is the weekly menu displayed in the school?

Decided by State Govt.


3(v). Have any nutritional experts been involved in planning and evaluation of menus and quality of food served under the programme? YES, at State Level. BY STATE GOVT.
3(vi). Is there any standard prescription to include minimum quantity of vegetables, dal/lentils? How its implementation is ensured? Prescription given in MENU. BY TEACHER
3(vii). Are eggs, fruits etc. being served and how frequently? YES, 1 day in a week FRUIT AND MILK ONE DAY IN WEEK
4. Monitoring:
4(i). Whether Regularity, wholesomeness and over-all quality of mid-day meal served to children is being monitored on daily basis, if yes, then by whom? YES, Ensured by TEACHER BY TEACHER
4(ii). Whether Cleanliness in cooking, serving and consumption of mid-day meal is being monitored on daily basis, if yes then by whom? YES, Monitored by TEACHER BY TEACHER
4(iii). Whether timely procurement of Ingredients, fuel, etc. of good quality is monitored on weekly basis? YES
4(iv). Whether Quantity of raw food material (each item) taken out for cooking is recorded in register on daily basis under signature of a designated monitoring person? YES, Monitored by TEACHER BY TEACHER
4(v). Whether raw material is inspected daily before being put to use for cooking? Whether any register entry is maintained on daily basis under signature of a designated monitoring person? YES, Monitored by TEACHER BY TEACHER
5. Infrastructure: Kitchen-cum-store/ Storage Bins/ Utensils/ water/ Fuel
5(i). Whether School/ Centre has pucca Kitchen-cum-Store as per specification of para 4.2 r/w Ann. 9? If yes then give size and other details of Kitchen and Store, both separately.
L.   W.   H.
10 ft. X 8 ft. X 10 ft.
L.   W.   H.
0 ft. X 0 ft. X 0 ft.
5(ii). Whether cooked food is procured from a centralized kitchen? If yes, then give the distance of the centralized kitchen from the school. How much time it takes for the cooked food to reach the school and whether it comes hot, in good and eatable condition?
5(iii). What measures, if any, are being adopted to test and ensure quality and quantity of food In case food is procured from a centralized kitchen?   NO
5(iv). Whether School/ Centre has Storage Bins? If yes, give number, size and nature of Bins. YES, 2 NO NEED
5(v). Whether the School/ Centre has Cooking Utensils? If yes, give their number and size. YES, 2 ACCORDING STUDENTS
5(vi). Whether the School/ Centre has Utensils for children to have food (plate, glass, bowl, spoon, one each per child) YES PLATE AND GLASS
5(vii). Whether the School/ Centre has functional hand wash facility/ counters with soap? If yes, give their number. YES, 1 BY HAND PUMP
5(viii). Whether the School/ Centre has proper arrangement for Pure drinking water? YES BY STATE GOVT.
5(ix). Whether the School/ Centre has proper arrangement for clean water for washing vegetables, pulses, grains and cleaning used utensils? YES BY COOK
5(x). Whether the School/ Centre has a suitable and child friendly eating place, say a dining room or veranda? If yes, give its size and other details for arrangements for light and air.
LENGTH 35 ft.
WIDTH 35 ft.
CAPACITY 70 Children
5(xi). Nature of fuel being used [gas based, smokeless chullhas, traditional method of firewood, kerosene, etc.]. GAS BASED
5(xii). Reason for not using gas based cooking and proposal to convert. NOT APPLICABLE
6. Infrastructure: Capacity Building:
6(i). Details of Plan to train Teachers and organizers/ cooks/ helpers? NO  
6(ii). Are VECs (Village Education Committees), SMCs (Steering and Monitoring Committee), MTAs (Mothers-Teachers Association), etc. oriented for effective implementation through their close supervision? YES RENDMOLY
7. Role of Teachers:
7(i). Details of orienting Teachers regarding their role in the Scheme? TESTING AND DISTIBUTION  
7(ii). Has a training module been developed in 20 days in-service training for teachers under SSA (Sarva Siksha Abhiyaan)? Details of Teacher training conducted in this regard. NO  
7(iii). Whether teachers are using the scheme to educate children about hygiene, discipline, social equity, conservation of water etc. YES  
8. Cooks:

Who is cooking the meal? (Please give breakup)
(i) Cooks/helpers engaged by the Department/Village Panchayat
(ii) Self-Help Groups
(iii) NGOs
(iv) Mothers Groups
(v) Any other

8(ii). Where NGOs are involved, it may be specified whether their selection is in accordance with the guidelines of MDM Scheme. NO
8(iii). Total No. of Organizers, Cooks & helpers: 1
8(iv). Are cooks/ helpers given training (atleast 15 days) on cleanliness, personal hygiene, cleaning of cooking area, cleaning and washing of food grains, etc. before using, and good practices of cooking, prior to employing/ deploying them on the job for preparing Mid day Meal for children. NO For the training purpose of cook-cum helpers a short film named “POSHANA” is developed by MDMA with the help of UNICEF. Keeping in mind the sensitivity of mid day meal scheme, the major aspects of the scheme such as hygiene and safety measures, nutrition, inclusion, social equity etc. are included in the film.
8(v). Remuneration being given to (i) Organisers, (ii) Head Cook, (iii) Cook and (iv) Helper. COOK  
8(vi). Who is engaging the cook? How they are appointed and what is the mechanism for ensuring accountability? Are there any norms? According to G.O. Dated 24.04.2010 & 23.07.2010 24/04/2010
8(vii). Have Self-Help Groups been tapped for the programme? [If not, constraints in this regard] YES
9. Steering-cum-Monitoring Committees:
9(i). Whether Steering-cum-Monitoring Committees constituted at District and block level and whether regular meetings are held, frequency of meetings? YES, MONTHLY MONTHLY
10. Mobilization of mothers/ representatives of local bodies:
10(i). What are the steps taken to involve mothers/ representatives of local bodies/ Gram Panchayats/ Gram Sabhas, etc., taking turns to supervise preparation of meals and feeding of children. What is the effect of this initiative? YES GOOD , GOOD
10(ii). What are the mechanisms for monitoring the Scheme? Monitored by TEACHER TEACHER SMC BEO
10(iii). Whether quarterly assessment of the programme through District Institutes of Education & Trainings has begun? NO
11. External evaluation of the programme:
11(i). Whether evaluation through external agency(s) commissioned? If yes, what are the parameters of the study? NO
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Hon'ble Supreme Court Order Dated 23.03.2017, 08.05.2018 & 01.08.2018
State Information Regarding
WP (C) 618 of 2013
School Information Regarding
WP (C) 618 of 2013
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