Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 542

UDISE Code of School : 1150801111

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : UGPS SENABHATI

Type of School : Primary

Name of School : Govt.NPS KOJI

1.Total No. of students enrolled in the school? : 54

Total No. of students covered under Mid Day Meal Scheme : 54

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Only Kitchen 16*10

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes =2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes = 2

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

No gas connection has been issued to school till date

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Some sort of training by some expert should be imparted

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 543

UDISE Code of School : 1180500502

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GMS Gurwati

Type of School : High School

Name of School : Govt. High School Gurwati

1.Total No. of students enrolled in the school? : 298

Total No. of students covered under Mid Day Meal Scheme : 164

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Containers for keeping the rice and other materials. 2 big size boxes and 2

small size

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5 numbers 2 big size utensils for rice and vegetables two pressure cooker and

2 small size utensils cookers

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG being arranged by MDM in charge school has not any LPG

connection

5(xii). Reason for not using gas based cooking and proposal to

convert.

LPG connection should be provided to schools

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Some sort of training by some expert should be imparted

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 544

UDISE Code of School : 1180501009

Province : Jammu

Districts : Ramban

Block of District : Ramsu

School Educational Zone : Ukhral

CRC : GPS Magerkote

Type of School : Middle

Name of School : Govt upper primary school Daing Pura Hill

1.Total No. of students enrolled in the school? : 105

Total No. of students covered under Mid Day Meal Scheme : 105

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes 10m

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 2 bins of average size

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes Patila 2,Pressure cooker 1 ,Jug 1

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Veranda

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.

N/A

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Yes

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 545

UDISE Code of School : 1180500908

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : MS Ukhral

Type of School : Middle

Name of School : Govt. Middle School Ukhral

1.Total No. of students enrolled in the school? : 111

Total No. of students covered under Mid Day Meal Scheme : 111

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Partially Pacca

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Veranda 80*5

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based, smokeless chullhas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Trainings

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 546

UDISE Code of School : 1180500107

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt Girls middle school Alinbass

Type of School : Primary

Name of School : NPS Thathegam

1.Total No. of students enrolled in the school? : 14

Total No. of students covered under Mid Day Meal Scheme : 14

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes 10/10

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

02 50kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

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.

No

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No training is given to cooks

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 547

UDISE Code of School : 1180500103

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt Girls Middle School Alinbass

Type of School : Primary

Name of School : N P Chanbass

1.Total No. of students enrolled in the school? : 5

Total No. of students covered under Mid Day Meal Scheme : 5

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes 12 by 08 No store available

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 02 50 kg each

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 03

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes 10 plate and 10 glass only

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

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.

No

6(i). Details of plan to train teachers and organizers/cooks/helpers?

By providing training to cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 548

UDISE Code of School : 1180500708

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : GMS Pogal

Type of School : Primary

Name of School : Govt.PS.Kote pogal

1.Total No. of students enrolled in the school? : 22

Total No. of students covered under Mid Day Meal Scheme : 22

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 549

UDISE Code of School : 1180500101

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Girls Middle School ,Alinbass

Type of School : High School

Name of School : Govt. High School, Alinbass.

1.Total No. of students enrolled in the school? : 103

Total No. of students covered under Mid Day Meal Scheme : 25

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

144 Sq. Ft. Store 64 Sq. 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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes. Tin boxes. 4/2 feet ( 2 Nos.)

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes. Sufficient. Cookers ( 2 Nos. (8 Litres & 6.5 Litres), etc.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes.

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes. Veranda 6/30 feet.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG Gas Chullas.

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not aplicable.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Training is conducted from time to time for cooks by the Education

Department on rotation basis by the different agencies

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 550

UDISE Code of School : 1180500410

Province : Jammu

Districts : Ramban

Block of District : Ramsu

School Educational Zone : Ukhral

CRC : GPS Bunigam

Type of School : Primary

Name of School : NPS DHARNI

1.Total No. of students enrolled in the school? : 12

Total No. of students covered under Mid Day Meal Scheme : 12

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes 8/10

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 1

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 551

UDISE Code of School : 1180500102

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt Girls Middle School Alinbass

Type of School : Middle

Name of School : UGPS Hochak

1.Total No. of students enrolled in the school? : 63

Total No. of students covered under Mid Day Meal Scheme : 63

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

No

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 552

UDISE Code of School : 1180501101

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Ugps senabathi

Type of School : Middle

Name of School : Govt ups chewilly

1.Total No. of students enrolled in the school? : 56

Total No. of students covered under Mid Day Meal Scheme : 56

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

Yes

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Cooks

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 553

UDISE Code of School : 1180500901

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : UPS Bonigam

Type of School : Middle

Name of School : Govt ups bunigam

1.Total No. of students enrolled in the school? : 82

Total No. of students covered under Mid Day Meal Scheme : 82

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Semi pacca,10/7

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes,3,2/2/2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes,3,no definite size

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

N/A

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Nil

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 554

UDISE Code of School : 1180500302

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt. HS Gurwati

Type of School : Middle

Name of School : Govt. UPS Chamhal

1.Total No. of students enrolled in the school? : 92

Total No. of students covered under Mid Day Meal Scheme : 92

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

11/7 kitchen

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

4 5kg 2kg 3kg 4kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

No

5(xii). Reason for not using gas based cooking and proposal to

convert.

No

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 555

UDISE Code of School : 1180500920

Province : Jammu

Districts : Ramban

Block of District : ukhral

School Educational Zone : Ukhral

CRC : Middle school ukhral

Type of School : Primary

Name of School : Govt NPS Bemnihal

1.Total No. of students enrolled in the school? : 15

Total No. of students covered under Mid Day Meal Scheme : 15

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Nil

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

nil

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

no

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

no

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.

nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 556

UDISE Code of School : 1180500718

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : GMS Pogal

Type of School : Middle

Name of School : GGMS,Noorah

1.Total No. of students enrolled in the school? : 59

Total No. of students covered under Mid Day Meal Scheme : 59

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes.03 bins of tin of 50 kg capacity

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 03 patilas of 5 kg,10 kg and 15 kgs capacity

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG

5(xii). Reason for not using gas based cooking and proposal to

convert.

Gas is being used in mdm

6(i). Details of plan to train teachers and organizers/cooks/helpers?

NA

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 557

UDISE Code of School : 1180500709

Province : Jammu

Districts : Ramban

Block of District : ukhral

School Educational Zone : Ukhral

CRC : gms pogal

Type of School : Middle

Name of School : gms pogal

1.Total No. of students enrolled in the school? : 73

Total No. of students covered under Mid Day Meal Scheme : 73

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

no

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

4

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

04 10litres and 10 10kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

no

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

nilthrough

6(i). Details of plan to train teachers and organizers/cooks/helpers?

nil

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 558

UDISE Code of School : 1180500710

Province : Jammu

Districts : Ramban

Block of District : Ramban

School Educational Zone : Ukhral

CRC : GMS Pogal

Type of School : Middle

Name of School : Govt. Middle School Kunda

1.Total No. of students enrolled in the school? : 102

Total No. of students covered under Mid Day Meal Scheme : 102

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

no

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes, 5, 40kg each

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes 6 , 20kg , 10kg, 4kg etc.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

veranda 20 × 5 ft

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.

nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

As per manu privide material to cook / helpers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 559

UDISE Code of School : 1180500702

Province : Jammu

Districts : Ramban

Block of District : UKHRAL

School Educational Zone : Ukhral

CRC : HS Bass

Type of School : High School

Name of School : High School Bass Maligam

1.Total No. of students enrolled in the school? : 187

Total No. of students covered under Mid Day Meal Scheme : 108

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

3 big sized

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

None

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 560

UDISE Code of School : 1180500106

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : GMS Alinbass

Type of School : Middle

Name of School : GMS muthlal

1.Total No. of students enrolled in the school? : 61

Total No. of students covered under Mid Day Meal Scheme : 61

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Semi Pucca store room not available

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes. 2 patila big size, 2 pressure cooker 5 litre and 10 litre respect.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Verandah 10x15

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

No

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 561

UDISE Code of School : 1180500402

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : UPS Bonigam

Type of School : High School

Name of School : High school Batroo

1.Total No. of students enrolled in the school? : 162

Total No. of students covered under Mid Day Meal Scheme : 45

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Both

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 562

UDISE Code of School : 1180500403

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : UPS Bonigam

Type of School : Middle

Name of School : UPS Dhanmasta

1.Total No. of students enrolled in the school? : 52

Total No. of students covered under Mid Day Meal Scheme : 52

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 10

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes 60

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not available

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Nil

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 563

UDISE Code of School : 1180501109

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : UGPS Senabathi

Type of School : Primary

Name of School : Govt. NPS Upper Chewly

1.Total No. of students enrolled in the school? : 51

Total No. of students covered under Mid Day Meal Scheme : 51

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Gas connection not issued

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 564

UDISE Code of School : 1180500902

Province : Jammu

Districts : Ramban

Block of District : UKHRAL

School Educational Zone : Ukhral

CRC : MS UKHRAL

Type of School : Middle

Name of School : Govt. UPS Barthyal

1.Total No. of students enrolled in the school? : 39

Total No. of students covered under Mid Day Meal Scheme : 39

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

8*12

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

2 no

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

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(i). Details of plan to train teachers and organizers/cooks/helpers?

Yes

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 565

UDISE Code of School : 1180500738

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt .GMs pogal

Type of School : Primary

Name of School : Govt. Nps kharpora pogal

1.Total No. of students enrolled in the school? : 23

Total No. of students covered under Mid Day Meal Scheme : 23

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes pacca kitchen 8×12 feet [store nil]

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes box 2×3

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Cooker pressure 5 ltr, pot 02

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

Nocoo

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 566

UDISE Code of School : 1180500713

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt.HS Bass Maligam

Type of School : High School

Name of School : Govt.High School Maligam

1.Total No. of students enrolled in the school? : 274

Total No. of students covered under Mid Day Meal Scheme : 120

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 2 in number made of tin 2 quintals capacity each

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 2pressures of 5 litres nd 2 big patilas

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Daily monitoring by VEC members

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 567

UDISE Code of School : 1180500301

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : HS. Gurwati

Type of School : Middle

Name of School : Govt. GMS Bhingara

1.Total No. of students enrolled in the school? : 129

Total No. of students covered under Mid Day Meal Scheme : 129

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Connection not available

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Not available

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 568

UDISE Code of School : 1180500737

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : High School Bass Maligam

Type of School : Primary

Name of School : NPS Marnal

1.Total No. of students enrolled in the school? : 34

Total No. of students covered under Mid Day Meal Scheme : 34

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

no

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes there are three utensils and can accommodate15 lits eatch

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes 14×5

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.

Gas based fuel is used for cooking food

6(i). Details of plan to train teachers and organizers/cooks/helpers?

As per manu provide material to cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 569

UDISE Code of School : 1180501012

Province : Jammu

Districts : Ramban

Block of District : Ukharal

School Educational Zone : Ukhral

CRC : GPS Magerkote

Type of School : Primary

Name of School : Govt NPS Shadipura

1.Total No. of students enrolled in the school? : 83

Total No. of students covered under Mid Day Meal Scheme : 83

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes two spatula one 6kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

By providing training camps

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 570

UDISE Code of School : 1180500116

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Alinbass

Type of School : Primary

Name of School : PsAkbarabad

1.Total No. of students enrolled in the school? : 15

Total No. of students covered under Mid Day Meal Scheme : 15

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

No

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Nil

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 571

UDISE Code of School : 1180500506

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt.H.S.Gurwati

Type of School : Primary

Name of School : Govt.nps Kothyar

1.Total No. of students enrolled in the school? : 29

Total No. of students covered under Mid Day Meal Scheme : 29

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

20

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

15

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Gas connection not available

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Yes

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 572

UDISE Code of School : 1180501103

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Ugps senabathi

Type of School : Middle

Name of School : Ups Gujrarah

1.Total No. of students enrolled in the school? : 138

Total No. of students covered under Mid Day Meal Scheme : 138

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Plate 20

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Non availability of funds

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 573

UDISE Code of School : 1180500109

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt Girls Middle School Alinbass

Type of School : Primary

Name of School : N P S Malikpura

1.Total No. of students enrolled in the school? : 21

Total No. of students covered under Mid Day Meal Scheme : 21

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes 12 by 8 no store

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 2 each of capacity of 50 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 3

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes 12 plates 12 glasses

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas based fuel

5(xii). Reason for not using gas based cooking and proposal to

convert.

No

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Training organised for cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 574

UDISE Code of School : 1180500508

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : H S Gurwati

Type of School : Primary

Name of School : NPS Lodergham

1.Total No. of students enrolled in the school? : 19

Total No. of students covered under Mid Day Meal Scheme : 19

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Box 3" 2 2 container

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 2 10 and 5 litre

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Smokeless chullhas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not given permission by the higher authorities

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 575

UDISE Code of School : 1180500922

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : MS Ukhral

Type of School : Primary

Name of School : Govt. NPS Lonepura Ukhral

1.Total No. of students enrolled in the school? : 11

Total No. of students covered under Mid Day Meal Scheme : 11

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

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(i). Details of plan to train teachers and organizers/cooks/helpers?

Not known

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 576

UDISE Code of School : 1180500801

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : UGPS Senabathi

Type of School : Middle

Name of School : Govt. M S DADAN

1.Total No. of students enrolled in the school? : 78

Total No. of students covered under Mid Day Meal Scheme : 78

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

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.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 577

UDISE Code of School : 1180501001

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GPS Magerkote

Type of School : High School

Name of School : Govt. High School Dardahie

1.Total No. of students enrolled in the school? : 167

Total No. of students covered under Mid Day Meal Scheme : 87

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

20*10

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes no. 4

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 4

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes 50*50

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

No

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 578

UDISE Code of School : 1180500412

Province : Jammu

Districts : Ramban

Block of District : Ramoo

School Educational Zone : Ukhral

CRC : Bonigam

Type of School : Primary

Name of School : Gps silly

1.Total No. of students enrolled in the school? : 5

Total No. of students covered under Mid Day Meal Scheme : 5

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

No connection

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 579

UDISE Code of School : 1180501002

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : GPS Magerkote

Type of School : Primary

Name of School : GPS Magerkote

1.Total No. of students enrolled in the school? : 10

Total No. of students covered under Mid Day Meal Scheme : 10

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 580

UDISE Code of School : 1180501003

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GPS Magerkote

Type of School : Middle

Name of School : Govt. UPS Dalyankote

1.Total No. of students enrolled in the school? : 103

Total No. of students covered under Mid Day Meal Scheme : 103

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Kaccha

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 5 containers 30 plates 30 glass

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

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.

No reason

6(i). Details of plan to train teachers and organizers/cooks/helpers?

There should be planning to train teacher and cooks for serving mdm to

Children's

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 581

UDISE Code of School : 1180501004

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : Gps Magerkote

Type of School : Middle

Name of School : Ups halwagan

1.Total No. of students enrolled in the school? : 63

Total No. of students covered under Mid Day Meal Scheme : 63

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes, the school has 1 storage bin and made up of steel metal

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes about 70 plates with glass

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

No

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 582

UDISE Code of School : 1180500507

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : HS Gurwati

Type of School : Primary

Name of School : NPS Loharpura

1.Total No. of students enrolled in the school? : 30

Total No. of students covered under Mid Day Meal Scheme : 30

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not issued by Govt

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 583

UDISE Code of School : 1180500404

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Bunigam

Type of School : Primary

Name of School : Govt primary school jaral mohalla

1.Total No. of students enrolled in the school? : 31

Total No. of students covered under Mid Day Meal Scheme : 31

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

2

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

57

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not issued

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 584

UDISE Code of School : 1180500721

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : MS Ukhral

Type of School : Primary

Name of School : Govt. Girls Pry. School Phagmulla

1.Total No. of students enrolled in the school? : 33

Total No. of students covered under Mid Day Meal Scheme : 33

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

15*12 ,feet

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

No funds available

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 585

UDISE Code of School : 1180501104

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Gms senabathi

Type of School : Middle

Name of School : Gms senabathi

1.Total No. of students enrolled in the school? : 96

Total No. of students covered under Mid Day Meal Scheme : 96

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Semi pucca

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

2big size patli 01small size patli and 01pressure cooker

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Veranda 15by5

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.

NA

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 586

UDISE Code of School : 1180500804

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Ugps senabathi

Type of School : Primary

Name of School : Nps kumarpura

1.Total No. of students enrolled in the school? : 57

Total No. of students covered under Mid Day Meal Scheme : 57

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 02

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 03

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Plate 15

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Non availability of funds

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 587

UDISE Code of School : 1180500306

Province : Jammu

Districts : Ramban

Block of District : UKHRAL

School Educational Zone : Ukhral

CRC : GOVTHS Gurwati

Type of School : Primary

Name of School : Govt.NPS Gonihal

1.Total No. of students enrolled in the school? : 42

Total No. of students covered under Mid Day Meal Scheme : 42

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

no

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Fairwood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Connection not available

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 588

UDISE Code of School : 1180500105

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt Girls Middle School Alinbass

Type of School : Primary

Name of School : NPS Jhangra

1.Total No. of students enrolled in the school? : 9

Total No. of students covered under Mid Day Meal Scheme : 9

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes 12by8

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 01of 50 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 02

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

No

6(i). Details of plan to train teachers and organizers/cooks/helpers?

10 days trainng to cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 589

UDISE Code of School : 1180500303

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Hs Gurwati

Type of School : Middle

Name of School : Ups praker

1.Total No. of students enrolled in the school? : 70

Total No. of students covered under Mid Day Meal Scheme : 70

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

15by8

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Gas connection not available0

6(i). Details of plan to train teachers and organizers/cooks/helpers?

0

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 590

UDISE Code of School : 1180500806

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : UGPS SENABATHI

Type of School : Primary

Name of School : Govt.pry.school Bass(paristan)

1.Total No. of students enrolled in the school? : 46

Total No. of students covered under Mid Day Meal Scheme : 46

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

NO

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 591

UDISE Code of School : 1180500414

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Bunigam

Type of School : Primary

Name of School : Govt primary school Rounigam

1.Total No. of students enrolled in the school? : 41

Total No. of students covered under Mid Day Meal Scheme : 41

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

2

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

30

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not issued

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 592

UDISE Code of School : 1180500720

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Ukhral

Type of School : Middle

Name of School : Ups phagmulla

1.Total No. of students enrolled in the school? : 99

Total No. of students covered under Mid Day Meal Scheme : 99

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes both kitchen and store is in same room wit15 by 10 feet

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes six boxes of tin with having capacity of 25 kg each

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes pressure cook 10 litre 2 utensils with 35 and 20 litre

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Plates and glass available but spoon and bowl not

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Availability of firewood

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 593

UDISE Code of School : 1180500509

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt. High school Gurwati

Type of School : Primary

Name of School : Govt.NPS.Nagatra

1.Total No. of students enrolled in the school? : 26

Total No. of students covered under Mid Day Meal Scheme : 26

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 1

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Traditional method of firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not available

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No such plan

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 594

UDISE Code of School : 1180500811

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : UGPS senabathi

Type of School : Primary

Name of School : govt NPS Ramla

1.Total No. of students enrolled in the school? : 16

Total No. of students covered under Mid Day Meal Scheme : 16

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

nil

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

nil

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

nil

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

nil

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

nil

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

not available

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 595

UDISE Code of School : 1180500503

Province : Jammu

Districts : Ramban

Block of District : ukhral

School Educational Zone : Ukhral

CRC : Hs gurwati

Type of School : Middle

Name of School : govt.ups hochak

1.Total No. of students enrolled in the school? : 132

Total No. of students covered under Mid Day Meal Scheme : 132

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1 iron bin

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

no

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas and firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Too much costly

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No such plan

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 596

UDISE Code of School : 1180501108

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : GMS senbathi

Type of School : Primary

Name of School : NPS kultan

1.Total No. of students enrolled in the school? : 22

Total No. of students covered under Mid Day Meal Scheme : 22

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Semi pucca

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

big size 02ad small 2

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

no

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

not a

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Organizers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 597

UDISE Code of School : 1180501107

Province : Jammu

Districts : Ramban

Block of District : Ukral

School Educational Zone : Ukhral

CRC : He's senibathi

Type of School : Primary

Name of School : PS thatha

1.Total No. of students enrolled in the school? : 24

Total No. of students covered under Mid Day Meal Scheme : 24

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Semi pucca

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Big size 02

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

N a

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Organizer

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 598

UDISE Code of School : 1180500803

Province : Jammu

Districts : Ramban

Block of District : ukhral

School Educational Zone : Ukhral

CRC : UGPS Senabathi

Type of School : High School

Name of School : Ghs paristan

1.Total No. of students enrolled in the school? : 211

Total No. of students covered under Mid Day Meal Scheme : 165

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

yes;semipacca(10*12sq.ft &10*8sq.ft resp.)

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes;4 no.s big containers

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes;2 no.s big patilas (10 kg rice cooking capacity)& 2no.s pressure

cookers(14 ltrs)

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes; a room 22*23sq.ft

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.

NA

6(i). Details of plan to train teachers and organizers/cooks/helpers?

one tr. &three cooks are trained

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 599

UDISE Code of School : 1180500915

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : MS Ukhral

Type of School : Primary

Name of School : P.s Ochra

1.Total No. of students enrolled in the school? : 20

Total No. of students covered under Mid Day Meal Scheme : 20

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Kitchan cum store

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes coker 01 plate 15 glass 10 patlas 02

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Cooks

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 600

UDISE Code of School : 1180500711

Province : Jammu

Districts : Ramban

Block of District : ukhral

School Educational Zone : Ukhral

CRC : pogal

Type of School : Primary

Name of School : Govt. Lachmannagar

1.Total No. of students enrolled in the school? : 26

Total No. of students covered under Mid Day Meal Scheme : 26

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

yes 8-12

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

no

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 601

UDISE Code of School : 1180500408

Province : Jammu

Districts : Ramban

Block of District : Ramsu

School Educational Zone : Ukhral

CRC : UPS bunigam

Type of School : Middle

Name of School : UPSG Tajnihal

1.Total No. of students enrolled in the school? : 78

Total No. of students covered under Mid Day Meal Scheme : 78

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Kitchen 8*5and store 5*4

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Capacity 5 quantil

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 2 15kg pressure cooker 10litre

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes size 10*10

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Nil

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 602

UDISE Code of School : 1180500715

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : GOVT.upsmohramkote

Type of School : Middle

Name of School : Govt.girls ups mohramkote

1.Total No. of students enrolled in the school? : 49

Total No. of students covered under Mid Day Meal Scheme : 49

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes veranda

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Cooks

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 603

UDISE Code of School : 1180500115

Province : Jammu

Districts : Ramban

Block of District : Ukharal

School Educational Zone : Ukhral

CRC : GMS senbathi

Type of School : Primary

Name of School : Govt. NPS Kochan

1.Total No. of students enrolled in the school? : 5

Total No. of students covered under Mid Day Meal Scheme : 5

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Nil

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Nil

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Nil

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

NA

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 604

UDISE Code of School : 1180500906

Province : Jammu

Districts : Ramban

Block of District : ukhral

School Educational Zone : Ukhral

CRC : ukhral

Type of School : Middle

Name of School : Govt middle school panchal

1.Total No. of students enrolled in the school? : 53

Total No. of students covered under Mid Day Meal Scheme : 53

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

no

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes 2

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Only plates

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

no

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

no

6(i). Details of plan to train teachers and organizers/cooks/helpers?

no detail

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 605

UDISE Code of School : 11800500304

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Hs Gurwati

Type of School : Middle

Name of School : Govt.Ms Nowgam (Binghara)

1.Total No. of students enrolled in the school? : 119

Total No. of students covered under Mid Day Meal Scheme : 119

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

15×8

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

No gas connection.available

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Self trained

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 606

UDISE Code of School : 1180501005

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GPS magerkote

Type of School : Middle

Name of School : GMS Hewagan

1.Total No. of students enrolled in the school? : 55

Total No. of students covered under Mid Day Meal Scheme : 55

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 2 in no,

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes about 55 plates withglass

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

No

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 607

UDISE Code of School : 1180501008

Province : Jammu

Districts : Ramban

Block of District : ramsu

School Educational Zone : Ukhral

CRC : magerkote

Type of School : Primary

Name of School : govt. primary school inyar

1.Total No. of students enrolled in the school? : 18

Total No. of students covered under Mid Day Meal Scheme : 18

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

school is functioning in a rented building.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

one plastic barrel bin.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

one cooker-10 litres, two patilas(cookpots)-5 and 7 litres

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

no

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

20*8 feet veranda

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

gas connection has not been provided by the deptt. We would definitely

want to upgrade to gas based cooking if connection and accompanying

accessories are provided.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

no training has taken place regarding mid may meal scheme.

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 608

UDISE Code of School : 1180500731

Province : Jammu

Districts : Ramban

Block of District : UKHRAL

School Educational Zone : Ukhral

CRC : Gms POGAL

Type of School : Primary

Name of School : Nps kumarpura POGAL

1.Total No. of students enrolled in the school? : 30

Total No. of students covered under Mid Day Meal Scheme : 30

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

15 plates 01 bucket

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Yes

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 609

UDISE Code of School : 1180500719

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : HS Bass

Type of School : Middle

Name of School : Govt.UPS Panla

1.Total No. of students enrolled in the school? : 115

Total No. of students covered under Mid Day Meal Scheme : 115

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

2 big and 4 small

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

2 big and 2 small size

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

No reason

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 610

UDISE Code of School : 1180500201

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Ms ukhral

Type of School : Middle

Name of School : Govt UPS Narthyal

1.Total No. of students enrolled in the school? : 66

Total No. of students covered under Mid Day Meal Scheme : 66

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Semi pacca kitchen yes (10mtrs.)

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes(4)bin

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes but insufficient.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not issued gas connection

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Traning for cooks

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 611

UDISE Code of School : 1180500725

Province : Jammu

Districts : Ramban

Block of District : UKhral

School Educational Zone : Ukhral

CRC : GMS pogal

Type of School : High School

Name of School : HS Pogal

1.Total No. of students enrolled in the school? : 286

Total No. of students covered under Mid Day Meal Scheme : 170

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

NO

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

3Nos

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

4Nos .20kg'15kg'10kg and 5kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

YEs

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes.veranda 12x8

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG

5(xii). Reason for not using gas based cooking and proposal to

convert.

NA

6(i). Details of plan to train teachers and organizers/cooks/helpers?

NA

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 612

UDISE Code of School : 1180500705

Province : Jammu

Districts : Ramban

Block of District : ukhral

School Educational Zone : Ukhral

CRC : Bass Maligam

Type of School : Primary

Name of School : P S Halla

1.Total No. of students enrolled in the school? : 50

Total No. of students covered under Mid Day Meal Scheme : 50

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes 20×5

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

As per menu provide material to cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 613

UDISE Code of School : 1180500808

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Senabathi

Type of School : Primary

Name of School : NPS charihallan

1.Total No. of students enrolled in the school? : 31

Total No. of students covered under Mid Day Meal Scheme : 31

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 5 kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

14

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Non availability of funds

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 614

UDISE Code of School : 1180500904

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : ukhral

Type of School : Primary

Name of School : Government primary school chapran

1.Total No. of students enrolled in the school? : 4

Total No. of students covered under Mid Day Meal Scheme : 4

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

yes

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

no

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 615

UDISE Code of School : 1180500305

Province : Jammu

Districts : Ramban

Block of District : ukhral

School Educational Zone : Ukhral

CRC : gurwati

Type of School : Primary

Name of School : NPS hilnar

1.Total No. of students enrolled in the school? : 18

Total No. of students covered under Mid Day Meal Scheme : 18

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

no

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

no

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

no

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

not fund avaiable

6(i). Details of plan to train teachers and organizers/cooks/helpers?

cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 616

UDISE Code of School : 1180501102

Province : Jammu

Districts : Ramban

Block of District : Ukdral

School Educational Zone : Ukhral

CRC : GM's senabathi

Type of School : Middle

Name of School : Ups chunthan

1.Total No. of students enrolled in the school? : 64

Total No. of students covered under Mid Day Meal Scheme : 64

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Fir wood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not issued by dept

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 617

UDISE Code of School : 1180500805

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Gps senabathi

Type of School : Primary

Name of School : Nps hallan

1.Total No. of students enrolled in the school? : 46

Total No. of students covered under Mid Day Meal Scheme : 46

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Box 02

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 02

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

25

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Non availability of fudz

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 618

UDISE Code of School : 1180500734

Province : Jammu

Districts : Ramban

Block of District : ukhral

School Educational Zone : Ukhral

CRC : HS Bass Maligam

Type of School : Primary

Name of School : NPS Upper Panla

1.Total No. of students enrolled in the school? : 20

Total No. of students covered under Mid Day Meal Scheme : 20

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

no

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes2in no

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

no

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.

no

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 619

UDISE Code of School : 1180500406

Province : Jammu

Districts : Ramban

Block of District : Ramsu

School Educational Zone : Ukhral

CRC : UPS Bounigam

Type of School : Middle

Name of School : UPS OGLIAN

1.Total No. of students enrolled in the school? : 61

Total No. of students covered under Mid Day Meal Scheme : 61

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes (8 _15)

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes(200kgs)

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

No

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

NA

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Trs

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 620

UDISE Code of School : 1180500807

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : upper GMS Senabathi

Type of School : Primary

Name of School : P S Halla Paristan

1.Total No. of students enrolled in the school? : 19

Total No. of students covered under Mid Day Meal Scheme : 19

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

02 cooker 10ltr buntan 10kgs

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Gas connectino not provided

6(i). Details of plan to train teachers and organizers/cooks/helpers?

01.01.00

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 621

UDISE Code of School : 1180500729

Province : Jammu

Districts : Ramban

Block of District : Ukheral

School Educational Zone : Ukhral

CRC : High School pogal

Type of School : Primary

Name of School : Govt nps karshan

1.Total No. of students enrolled in the school? : 16

Total No. of students covered under Mid Day Meal Scheme : 16

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

no

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

no

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

no

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.

0

6(i). Details of plan to train teachers and organizers/cooks/helpers?

nil

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 622

UDISE Code of School : 1180500308

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : HS Gurwati

Type of School : Primary

Name of School : Govt primary school Dekhal.

1.Total No. of students enrolled in the school? : 13

Total No. of students covered under Mid Day Meal Scheme : 13

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

15 ft and 8 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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 2 in No.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yesa

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Yes 18 ft. And 5 ft.

5(xii). Reason for not using gas based cooking and proposal to

convert.

Gas connection is not available in school

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 623

UDISE Code of School : 1180500919

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Ms ukhral

Type of School : Primary

Name of School : Nps Masjidpora

1.Total No. of students enrolled in the school? : 26

Total No. of students covered under Mid Day Meal Scheme : 26

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

yes

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

no

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

no

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.

no

6(i). Details of plan to train teachers and organizers/cooks/helpers?

no such plan

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 624

UDISE Code of School : 1180500703

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : HS Bass Maligam

Type of School : Primary

Name of School : Govt primary school chafkani

1.Total No. of students enrolled in the school? : 18

Total No. of students covered under Mid Day Meal Scheme : 18

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 625

UDISE Code of School : 1180500307

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : HS.Gurwati

Type of School : Primary

Name of School : Govt,NPS.Nakidhar

1.Total No. of students enrolled in the school? : 20

Total No. of students covered under Mid Day Meal Scheme : 20

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Connection not available

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Yes

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 626

UDISE Code of School : 1180500921

Province : Jammu

Districts : Ramban

Block of District : Ramban

School Educational Zone : Ukhral

CRC : Govt.MS Ukhral

Type of School : Primary

Name of School : Govt.PRIMARY SCHOOL LONEPURA PANCHAL

1.Total No. of students enrolled in the school? : 21

Total No. of students covered under Mid Day Meal Scheme : 21

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 627

UDISE Code of School : 1180500810

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : UGPs senabathi

Type of School : Primary

Name of School : Govt.NPS Mohalnall

1.Total No. of students enrolled in the school? : 26

Total No. of students covered under Mid Day Meal Scheme : 26

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Semi pucca

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 2 in numbers

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 20

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 628

UDISE Code of School : 1180500730

Province : Jammu

Districts : Ramban

Block of District : Ukrhal

School Educational Zone : Ukhral

CRC : GMS Pogal

Type of School : Primary

Name of School : Govt. Primary School Doolpura

1.Total No. of students enrolled in the school? : 17

Total No. of students covered under Mid Day Meal Scheme : 17

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes One patila plates 15 and another 5kg

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

By providing training camps

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 629

UDISE Code of School : 1180500733

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : HS Bass

Type of School : Primary

Name of School : NPS SONWA

1.Total No. of students enrolled in the school? : 22

Total No. of students covered under Mid Day Meal Scheme : 22

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Too much costly

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No such plan

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 630

UDISE Code of School : 1180501105

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : UGPS Senabathi

Type of School : High School

Name of School : Govt. HS Senabathi

1.Total No. of students enrolled in the school? : 375

Total No. of students covered under Mid Day Meal Scheme : 265

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Semi pucca

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 5 in numbers

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 50 in numbers

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Yes by ZEO

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 631

UDISE Code of School : 1180500914

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : MS Ukhral

Type of School : Primary

Name of School : PS Lower bernihal

1.Total No. of students enrolled in the school? : 11

Total No. of students covered under Mid Day Meal Scheme : 11

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Semi pacca kitchen 8*10sqft

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

2 no small

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

2no small patelas ( 5kg cooking cpcty of rice) and pressure cooker of 10 ltr

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

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.

Yes

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No such plan

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 632

UDISE Code of School : 1180500309

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : High school Gurwati

Type of School : Primary

Name of School : PS Lailkhil

1.Total No. of students enrolled in the school? : 31

Total No. of students covered under Mid Day Meal Scheme : 31

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Kitchen not available.school is functioning in a rented single room.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No storage bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

16utensils are available.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

such types of utensils are not available in the school.

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood only.

5(xii). Reason for not using gas based cooking and proposal to

convert.

School has no gas connection.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No peeper plan to train teachers and organizers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 633

UDISE Code of School : 1180500916

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Ukhral

Type of School : Primary

Name of School : PS BERNIHAL

1.Total No. of students enrolled in the school? : 6

Total No. of students covered under Mid Day Meal Scheme : 6

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

30

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

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.

No reason

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Yes

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 634

UDISE Code of School : 1180500102

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt middle school Alinbass

Type of School : Middle

Name of School : Govt Girls Middle School Alinbass

1.Total No. of students enrolled in the school? : 61

Total No. of students covered under Mid Day Meal Scheme : 61

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 635

UDISE Code of School : 1180500717

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : HS Bass

Type of School : Primary

Name of School : Govt NPS Narud

1.Total No. of students enrolled in the school? : 20

Total No. of students covered under Mid Day Meal Scheme : 20

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 2

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 636

UDISE Code of School : 1180500736

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt Middle school pogal

Type of School : Primary

Name of School : Nps Darzipura pogal

1.Total No. of students enrolled in the school? : 28

Total No. of students covered under Mid Day Meal Scheme : 28

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

no

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

no

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

3

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

1

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

no

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.

gasbased

6(i). Details of plan to train teachers and organizers/cooks/helpers?

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 637

UDISE Code of School : 1180500601

Province : Jammu

Districts : Ramban

Block of District : Ramban

School Educational Zone : Ukhral

CRC : GPS Magerkot

Type of School : Middle

Name of School : Govt Middle scool Panthyal

1.Total No. of students enrolled in the school? : 78

Total No. of students covered under Mid Day Meal Scheme : 78

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

no

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 1

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes 30plates and 30glass

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

30plates 30glass

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Bo

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.

no

6(i). Details of plan to train teachers and organizers/cooks/helpers?

0

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 638

UDISE Code of School : 1180500716

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Pogal

Type of School : Primary

Name of School : Govt NPS mundkhal

1.Total No. of students enrolled in the school? : 56

Total No. of students covered under Mid Day Meal Scheme : 56

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

School room

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 639

UDISE Code of School : 1180500405

Province : Jammu

Districts : Ramban

Block of District : Ramsu

School Educational Zone : Ukhral

CRC : Bunigam

Type of School : High School

Name of School : High school kharwan

1.Total No. of students enrolled in the school? : 94

Total No. of students covered under Mid Day Meal Scheme : 94

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Kitchen 6*4 store 4*4

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1. Capacity 5quantil

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Utensil 3 pressure cooker 10litre 2utensils 15kg each

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes 10*8

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Nil

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 640

UDISE Code of School : 1180500501

Province : Jammu

Districts : Ramban

Block of District : ukhral

School Educational Zone : Ukhral

CRC : Gurwati

Type of School : Primary

Name of School : GPS Banjuni

1.Total No. of students enrolled in the school? : 36

Total No. of students covered under Mid Day Meal Scheme : 36

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

semi pucca

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

1

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

20

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

no

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

fuel wood

5(xii). Reason for not using gas based cooking and proposal to

convert.

no connection

6(i). Details of plan to train teachers and organizers/cooks/helpers?

evry week

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 641

UDISE Code of School : 1180500117

Province : Jammu

Districts : Ramban

Block of District : Ukerhal

School Educational Zone : Ukhral

CRC : GMS Alinbass

Type of School : Primary

Name of School : Govt primary school trag

1.Total No. of students enrolled in the school? : 31

Total No. of students covered under Mid Day Meal Scheme : 31

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

yes

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

yes...3

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

no

5(xii). Reason for not using gas based cooking and proposal to

convert.

we have gas based cooking

6(i). Details of plan to train teachers and organizers/cooks/helpers?

nil

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 642

UDISE Code of School : 1180500809

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Ugps Senabathi

Type of School : Primary

Name of School : Nps chanaka

1.Total No. of students enrolled in the school? : 26

Total No. of students covered under Mid Day Meal Scheme : 26

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

15 plates

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

No

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 643

UDISE Code of School : 1180500114

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Alinbass

Type of School : Primary

Name of School : NPS omnagar

1.Total No. of students enrolled in the school? : 10

Total No. of students covered under Mid Day Meal Scheme : 10

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Kitchen not avaiable

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

10 plates 10 glass

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Veranda

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.

No reason

6(i). Details of plan to train teachers and organizers/cooks/helpers?

MDM incharge Rangil singh, cook anju devi

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 644

UDISE Code of School : 1180500104

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : GPS magerkote

Type of School : Middle

Name of School : UGPS Hochak

1.Total No. of students enrolled in the school? : 38

Total No. of students covered under Mid Day Meal Scheme : 38

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

1 (50kg)

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Veranda (120sq feet)

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

LPG

5(xii). Reason for not using gas based cooking and proposal to

convert.

6(i). Details of plan to train teachers and organizers/cooks/helpers?

NA

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 645

UDISE Code of School : 1180501019

Province : Jammu

Districts : Ramban

Block of District : Rams0o

School Educational Zone : Ukhral

CRC : GPS magerkote

Type of School : Middle

Name of School : Govt.primary school Gam khowra

1.Total No. of students enrolled in the school? : 53

Total No. of students covered under Mid Day Meal Scheme : 50

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

No

5(xii). Reason for not using gas based cooking and proposal to

convert.

Issued

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Yes

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 646

UDISE Code of School : 1180500504

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt.High School Gurwati

Type of School : Middle

Name of School : Govt.UPS Hatnihal

1.Total No. of students enrolled in the school? : 82

Total No. of students covered under Mid Day Meal Scheme : 82

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes 1

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes about 90

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Firewood

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not available

6(i). Details of plan to train teachers and organizers/cooks/helpers?

No such plan

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 647

UDISE Code of School : 1180500707

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt Middle school pogal

Type of School : Primary

Name of School : Govt.PS.Hopia

1.Total No. of students enrolled in the school? : 27

Total No. of students covered under Mid Day Meal Scheme : 27

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Yes 6×8

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

no

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gassed base

5(xii). Reason for not using gas based cooking and proposal to

convert.

Nil

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Cook

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 648

UDISE Code of School : 1180501015

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : UPS Daliyankote

Type of School : Primary

Name of School : PS Khowra

1.Total No. of students enrolled in the school? : 30

Total No. of students covered under Mid Day Meal Scheme : 30

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Damaged kacha kitchen

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

2

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Only 30 plates and 15 glass

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Class room

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas but not official connection

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not applicable

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Not known

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 649

UDISE Code of School : 1180500712

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Govt Middle school pogal

Type of School : Primary

Name of School : Govt primary school lower noorah

1.Total No. of students enrolled in the school? : 22

Total No. of students covered under Mid Day Meal Scheme : 22

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

No

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

No

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

No

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

No

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.

O00

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 650

UDISE Code of School : 1180500413

Province : Jammu

Districts : Ramban

Block of District : Ukhral

School Educational Zone : Ukhral

CRC : Bunigam

Type of School : Primary

Name of School : MPS Wagla

1.Total No. of students enrolled in the school? : 18

Total No. of students covered under Mid Day Meal Scheme : 18

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Partially Pucca 8by12

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Yes Two (100kg)

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes Cooker 01 8lts patila 03

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not available

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 651

UDISE Code of School : 1180501011

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GPS Makerkote

Type of School : Primary

Name of School : NPS lanka

1.Total No. of students enrolled in the school? : 17

Total No. of students covered under Mid Day Meal Scheme : 17

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Only kitchen 15by 8

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

Large utensils

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

Yes 20plate,10glass

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

Yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

Yes

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.

No

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Yes

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 652

UDISE Code of School : 1180500407

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : Ups Bunigam

Type of School : Primary

Name of School : Govt Nps subanpura

1.Total No. of students enrolled in the school? : 3

Total No. of students covered under Mid Day Meal Scheme : 3

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

Damaged

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas2

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Yes, Registrar of University of Jammu has been asigned the duty for

Social audit of MDM Scheme

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 653

UDISE Code of School : 1180500407

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : MS Gurwati

Type of School : Primary

Name of School : NPS Bassan

1.Total No. of students enrolled in the school? : 13

Total No. of students covered under Mid Day Meal Scheme : 13

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas3

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 654

UDISE Code of School : 1180500416

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GPS Bonigam

Type of School : Primary

Name of School : NPS Upp. Ahma

1.Total No. of students enrolled in the school? : 23

Total No. of students covered under Mid Day Meal Scheme : 23

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas4

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 655

UDISE Code of School : 1180500505

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : MS Gurwati

Type of School : Primary

Name of School : PS Marlab

1.Total No. of students enrolled in the school? : 24

Total No. of students covered under Mid Day Meal Scheme : 24

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas5

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 656

UDISE Code of School : 1180500714

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : HS Bass

Type of School : Primary

Name of School : MPS Malansar

1.Total No. of students enrolled in the school? : 12

Total No. of students covered under Mid Day Meal Scheme : 12

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas6

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 657

UDISE Code of School : 1180500732

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : HS Bass

Type of School : Primary

Name of School : NPS Brarsool

1.Total No. of students enrolled in the school? : 18

Total No. of students covered under Mid Day Meal Scheme : 18

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas7

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 658

UDISE Code of School : 1180500735

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : MS Ukhral

Type of School : Primary

Name of School : NPS Hathiwagan

1.Total No. of students enrolled in the school? : 30

Total No. of students covered under Mid Day Meal Scheme : 30

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas8

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 659

UDISE Code of School : 1180500111

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GMS Alinbass

Type of School : Primary

Name of School : NPS Kasloos

1.Total No. of students enrolled in the school? : 13

Total No. of students covered under Mid Day Meal Scheme : 13

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas9

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 660

UDISE Code of School : 1180500411

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GPS Bonigam

Type of School : Primary

Name of School : NPS Kawalin

1.Total No. of students enrolled in the school? : 5

Total No. of students covered under Mid Day Meal Scheme : 5

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas10

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 661

UDISE Code of School : 1180500706

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : HS bass

Type of School : Middle

Name of School : UPS Haroot Panla

1.Total No. of students enrolled in the school? : 95

Total No. of students covered under Mid Day Meal Scheme : 95

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas11

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

3

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 662

UDISE Code of School : 1180500913

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : MS Ukhral

Type of School : Primary

Name of School : PS Hunga

1.Total No. of students enrolled in the school? : 19

Total No. of students covered under Mid Day Meal Scheme : 19

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas12

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 663

UDISE Code of School : 1180500905

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : MS Ukhral

Type of School : Primary

Name of School : PS Jarnal

1.Total No. of students enrolled in the school? : 14

Total No. of students covered under Mid Day Meal Scheme : 14

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas13

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

1

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 664

UDISE Code of School : 1180500907

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : MS Ukhral

Type of School : Middle

Name of School : HS Tulihal

1.Total No. of students enrolled in the school? : 91

Total No. of students covered under Mid Day Meal Scheme : 91

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas14

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 665

UDISE Code of School : 1180500401

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GPS Bonigam

Type of School : Middle

Name of School : UPS Ahma

1.Total No. of students enrolled in the school? : 39

Total No. of students covered under Mid Day Meal Scheme : 39

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas15

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 666

UDISE Code of School : 1180500701

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GMS Pogal

Type of School : Middle

Name of School : UPS Nowgam Pogal

1.Total No. of students enrolled in the school? : 110

Total No. of students covered under Mid Day Meal Scheme : 110

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas16

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 667

UDISE Code of School : 1180501201

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GPS Magerkote

Type of School : Middle

Name of School : MS Bradgadi

1.Total No. of students enrolled in the school? : 109

Total No. of students covered under Mid Day Meal Scheme : 109

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the

actual quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to

children in cooked meal. Fruits and eggs are not served in our school . i/c MDM is

responsible for ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the

meal under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly

menu and is displayed in the school. Sometimes it may change, subject to the

availability of foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the

programme?

No

3(vi). Is there any standard prescription to include minimum quantity

of vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75

gms & dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid

day meal served to children is being monitored on daily basis, if

yes, then by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas17

5(vi) Whether the school/centre has utensils for children to have

food (plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the

scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what

is the mechanism for ensuring accountability? Are there any

norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation

of meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s)

commissioned? If yes, what are the parameters of the study?

Data Captured as per the Compliance of W.P No.618 of

2013 of Zone UKHRAL (RAMBAN)

SNO : 668

UDISE Code of School : 1180500704

Province : Jammu

Districts : Ramban

Block of District : Ramsoo

School Educational Zone : Ukhral

CRC : GMS Pogal

Type of School : Middle

Name of School : UPS Gohalla

1.Total No. of students enrolled in the school? : 101

Total No. of students covered under Mid Day Meal Scheme : 101

2(i). Whether the food grains are transported from FCI or supply is

taken from fair price shop?

Foodgarain are transported by CA & PD department & made available at Govt

Depot near the school

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?

They are transported in the vehicles of CAPO deptt which ensures that the actual

quality and quantity reaches to govt. Depot/ fair price shop

3(i). How quality of cooked meal, particularly addition of vegetables

and supply of fruits, eggs etc. are ensured?

As per the guidelines of the scheme, several vegetables are served to children in

cooked meal. Fruits and eggs are not served in our school . i/c MDM is responsible for

ensuring the quality.

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?

Nutritious food is served in schools

3(iii). What is the system of assessing the nutritional value of the meal

under MDM scheme?

No system is reliable in school. But we try to serve nutritious meals to the

children

3(iv). Who is planning the weekly menu? Is the weekly menu

displayed in the school?

It is planned by the district officer concerned. There is a prescribed weekly menu

and is displayed in the school. Sometimes it may change, subject to the availability of

foodgrains.

3(v). Have any nutritional experts been involved in planning and

evaluation of menus and quality of food served under the programme?

No

3(vi). Is there any standard prescription to include minimum quantity of

vegetables, dal /lentils? How its implementation is ensured?

Yes, Vegetables 50 gram, & dal 20 gms under Primary and vegetables 75 gms &

dal 30 gns under Upper Primary stage

3(vii). Are eggs, fruits etc. being served and how frequently?

No

4(i). Whether regularity, wholesomeness and overall quality of mid day

meal served to children is being monitored on daily basis, if yes, then

by whom?

Yes, by Head of the institute. 2) Any parent 3) Local administration

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, this is the responsibilty of the MDM incharge and Cook-cum-helper

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?

Not on daily basis

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 they are inspected daily and registered entry is maintained

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.

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?

No

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?

N/A

5(iv). Whether school/centre has storage bins? If yes, give number,

size and nature of bins.

yes 200 kg

5(v). Whether the school/centre has cooking utensils? If yes, give

their number and size.

cooker1..8Lts patilas18

5(vi) Whether the school/centre has utensils for children to have food

(plate, glass, bowl, spoon, one each per child) ?

yes

5(vii). Whether the school/centre has functional hand wash

facility/counters with soap? If yes, give their number.

Yes, 1 No

5(viii). Whether the school/centre has proper arrangement for pure

drinking water?

Yes

5(ix). Whether the school/centre has proper arrangement for clean

water for washing vegetables, pulses, grains and cleaning used

utensils?

Yes

5(x). Whether the school/center 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.

yes

5(xi). Nature of fuel being used (gas based, smokeless chullhas,

traditional method of firewood, kerosene, etc.)

Gas

5(xii). Reason for not using gas based cooking and proposal to

convert.

Not avail able

6(i). Details of plan to train teachers and organizers/cooks/helpers?

Teachers

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

7(i). Details of orienting teachers regarding their role in the scheme?

None

7(ii). Has a training module been developed in 20 days in service

training for teachers under SSA (Sarv siksha abhiyaan)? Details of

teacher training conducted in this regard.

Yes

7(iii). Whether teachers are suing the scheme to educate children

about hygiene, discipline, social equity, conservation of water, etc.

Yes

8(i). 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

Cook cum helpers engaged by the deptt

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 and helper.

2

8(iv). Are cooks/helpers given training (at least 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

8(v). Remuneration being given to (i) organizers, (ii) head cook, (iii)

cook and (iv) helper.

NA

8(vi). Who is engaging the cook? How they are appointed and what is

the mechanism for ensuring accountability? Are there any norms?

Village Education committee/ School Management Committee

8(vii) Have self help groups been tapped for the programme? (if not,

constraints in this regard).

No

9(i). Whether steering cum monitoring committees constituted at

district and block level and whether regular meeting are held,

frequency of meetings?

No

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?

Some mothers are acively involved in the supervision and preparation of

meals

10(ii). What are the mechanisms for monitoring the scheme?

ZEO, CEO, DIET & Joint Director

10(iii). Whether quarterly assessment of the programme through

district institutes of education & Training has begun?

No, but DIET Banihal is monitoring the MDM Scheme

11(i). Whether evaluation through external agency(s) commissioned?

If yes, what are the parameters of the study?