Students receive how much cereal /day in mid day meal prog -

Ans. is 'd' i.e., 75 gm A mid-day school mealFoodstuffsg/day/childCereals and millets75Pulses30Oils and fats8Leafy vegetables30Non-leafy vegetables30Some suggestion for preparation of nutritious & economic! mid-day meals are as under-partial list.- Park 21st/612Food-grains must be stored in a place away from moisture, in air tight containers/bins to avoid infestation.Fermentation improves nutritive value. Preparation of idli, dosa. dhokla etc. may be encouraged.Sprouted pulses have more nutrients & should be incorporated in single dish meals.Cereal pulse combination is necessary to have good quality protein. The cereal pulse ratio could range from 3:1 to 5:1.Rice water if left after cooking should be mixed with dal if these are cooked separately & should never be thrown away.Use whole wheat or broken wheat (dalia) for preparing mid-day meals.Rice should preferably be parboiled or unpolished.Cooking must be done with lid to avoid loss of nutrients.Overcooking should be avoided.Only 'iodized salt' should be used for cooking mid-day meals.