Panaji 7th September : Goa education department has brought back “Chapati” in the PM Poshan (Mid Day Meal) that is provided to students in the school from the first class through class VIII.This is beneficial to about 1.60 million students of 1400 aided and state-run schools of the state of Goa’s coast.In an interview with IANS the director of education Shailesh Zingade revealed the department has taken the decision to eliminate Goan bread, also known as “pao” out of the menu of this program.
He stated that the department had made a decision to not serve items comprised of refined flour (Maida).”The menu will either be wheat-based or rice-based items on an the basis of alternate,” he said.
Zingade said that the food items provided to the students will include chapatis made of wheat.
In the past in 2013 Goa Education Department had introduced chapatis in the Mid-Day Meal to promote good eating habits but it didn’t work due to a variety of issues.
“Chapati servings had issues prior to when it was first introduced.Students were not eating it since they were becoming difficult.
However, this time we are monitoring the entire process and are seeking help from the Parents Teachers Association (PTA) to monitor prepared food items,” the officer claimed on the condition of anonymity.
“Unfortunately we tend to prefer fast food.Maida created’samosas’ and ‘bhatatwada’ are the most popular preference of all.It’s an issue in the social sphere,” he said.
He said that in order to combat malnutrition Fortified rice is sought out from the Centre.”This rice is extremely good for health.Many students are undernourished even from wealthy families.This will assist students in an appropriate way.However after the fortification process, the rice turns black and yellowish it is unclear whether students will be able to accept it or not.” he said.
There are about the 105 Self Help groups that are involved in the preparation of Mid Day Meals in Goa and there are around seven PTAs who cook meals for their schools with assistance by the state.
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