- Programme aimed at covering 1.6 m students in 9,134 schools
- Suppliers yet to receive funds for last month’s programme: Stalin
- Amount allocated for each student insufficient: Jayasinghe
Concerns have arisen regarding the recently-initiated school mid-day meal programme, with accusations aimed at the quality of the food served to children and the adequacy of funds allocated per student.
Speaking to The Sunday Morning, Ceylon Teachers’ Union (CTU) General Secretary Joseph Stalin said that suppliers had not received the necessary funds for the previous month for the meal programme.
He pointed out that on 2 October 2022, the Government had proposed a Cabinet paper suggesting that meals be provided to two million school students. Stalin however stressed that given the country’s current economic situation, the programme should ideally have been extended to around three million students.
The Government initiated the programme to serve approximately 1.6 million students.
Regarding the meal composition, Stalin highlighted discrepancies, stating: “As per the menu, children must be given an egg and a piece of fruit. However, they only receive a quarter of the egg as the suppliers are paid only around Rs. 85 per plate. An egg costs around Rs. 50. Also, while a piece of fruit must be given every day, that doesn’t mean that a piece of guava can be given every day; there has to be variation.”
Stalin highlighted challenges in sourcing suppliers faced by some schools due to the Government policy of allowing Aswesuma beneficiaries to be selected as suppliers. He noted that when the Government failed to pay funds on time, Aswesuma beneficiaries struggled to continue providing meals.
He urged the Government to increase funds so that students could enjoy a healthy meal, instead of wasting resources on advertising the programme. He also emphasised on the importance of examining the nutritional value of the food provided to students and implementing mechanisms to ensure food quality.
2024 meal programme
Last month, the Education Ministry undertook measures to offer a main meal at school to every student in Grades 1 through 5. The decision was made following recommendations from nutritionists. Education Minister Dr. Susil Premajayantha has issued instructions to serve breakfast between 7.30 and 8.30 a.m. before the students engage in educational activities.
Under the theme of fostering a healthy and active generation of children, the school meals programme introduced for 2024 targeted several objectives. These included diminishing nutritional issues among school students, enhancing daily school attendance rates, instilling positive eating and health practices, promoting educational achievement levels, and supporting local food initiatives.
The programme aimed to benefit a total of 1.6 million students, covering all primary grades in 9,134 Government schools and schools with less than 100 students. The Government allocated a budget of Rs. 16,600 million directly to the nine Provincial Councils for the purpose. Additionally, other organisations, including the World Food Programme and the United States Department of Agriculture (USDA), provided sponsorship.
The food required for this nutrition programme was provided by major local suppliers, contributing to strengthening the country’s manufacturing economy through direct and indirect job creation.
Addressing nutrition requirements
Providing schoolchildren with a wholesome, balanced diet is crucial during their period of rapid physical and mental development and active lifestyle. Proper nutrition not only supports their growth but also enhances their resistance to diseases. Therefore, ensuring that meals contain all necessary nutrients on a daily basis is of paramount importance.
As per the ‘Manual on School Nutrition Programme,’ the main objective of the school meals programme is to provide one-third of the required energy and nutrients for a school-going child.
The Recommended Dietary Allowances (RDAs) for students from Grades 6 to 11 vary. According to the 2007 RDA for Sri Lankans by the Medical Research Institute (MRI), the daily energy requirement ranges from 1,725-2,250 calories. The protein requirement is between 34-50 grammes, iron requirement between 16-23 milligrammes, calcium requirement between 700-1,000 milligrammes, vitamin A requirement between 500-600 microgrammes, and vitamin C requirement between 35-40 milligrammes.
Meeting these nutritional needs through the school meals programme is essential for the health and well-being of students.
The school meals programme aims to address nutritional problems among schoolchildren, improve attendance, promote healthy eating habits, foster a national food culture, and engage students in learning.
Programme implementation
Schools with fewer than 100 students automatically participate and Grades 1-5 students and those from special education units are eligible for the mid-day meal programme. Priority for food supplier selection is given to parents or Aswesuma beneficiaries, with other candidates considered if necessary.
Maximum student-to-supplier ratios are set and agreements between the school principal and suppliers must be signed, with approval from relevant authorities. Copies of agreements are retained by the school and submitted to Divisional and Zonal Education Directors for documentation.
Given this context, Ceylon Teachers’ Services Union (CTSU) General Secretary Mahinda Jayasinghe told The Sunday Morning of numerous irregularities within the school meals programme, particularly concerning fund allocation.
“The allocated sum per student is not sufficient. The Government must increase the budget for the programme,” Jayasinghe emphasised. He highlighted that some schools were facing difficulties in finding suppliers to sustain the programme.
According to Central Bank statistics and the latest official assessment conducted by the Family Health Bureau of the Ministry of Health during the Nutrition Month in October 2022, the nutritional status of children under five years has worsened. This decline is attributed to the economic crisis, reflecting a deterioration in household well-being.
The assessment reveals a decline in all major nutrition indicators for children, notably in stunting, wasting, and underweight categories. Nationally, the percentage of underweight children under five years increased to 15.3% in 2022 from 12.2% in 2021.
Additionally, both stunting and wasting among children under five increased to 9.2% and 10.1%, respectively, in 2022, compared to 7.4% and 8.2% recorded in 2021. However, there was some improvement in the percentage of overweight children in 2022.
All attempts by The Sunday Morning to contact Education Minister Dr. Susil Premajayantha proved futile.
General guidance for providing safe food and balanced diets to children
- Meal-times in schools shall be mandatory to inculcate healthy eating habits in children.
- Safe drinking water shall be provided to all students free of cost.
- A variety of foods to be provided across the week, as a general principle. The school menu shall be cereal-protein combination and a micronutrient rich meal for students.
- A combination of whole grains, pulses, millets, foods of animal origin like milk, eggs, etc., shall be used. Fresh, seasonal and local produce shall be utilised for the preparation of the meals.
- Cooking oil or ghee shall be used in moderation. Use of re-heated fats and oils shall be avoided.
- In order to prepare the meals more nutritious, fortified wheat flour, rice, milk, edible oil, and double fortified salt may be used strictly adhering to the standards specified in the Food Safety and Standards (Fortification of Foods) Regulations, 2018.
General guidance for selection of foods
Inclusion in menu
- Always a part of the menu – 75- 80% of the foods should belong from this category:
- Cereals, millets, and pulses, such as whole wheat grain (atta), rice, millets (ragi, bajra, etc.), and legumes (all dal and beans)
- Milk, milk products, egg, meat and fish – milk, curd, yoghurt, lassi, buttermilk, paneer, or milk products, lean meat, chicken, fish, egg
- Fruits and vegetables – vegetables (including green leafy vegetables, other vegetables, and roots and tubers) and fresh fruits (local and seasonal produce)
- Oils, fats, nuts, and oilseeds – walnuts, almonds, pistachios, roasted nuts without salt or sugar, groundnuts, sesame seeds, etc.
- To be eaten occasionally – in small portion size and reduced frequency (e.g. once in a week):
- Desserts – ice creams, milk-based and dairy based sweet/desserts
- Packed foods – cheese, canned and preserved vegetables, packaged meat or fish products, fruits/vegetables/cereal/pulses-based snacks, nuts and seeds
- Bakery products – white breads, biscuits
- Beverages – packaged soups and juices, cereal or malt based beverages, flavoured soya milk, etc.
- Not to be made available in the school, hostel, etc.:
- Food products high in saturated fat or trans-fat or added sugar or sodium
Source: World Health Organization