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Kerala’s Minister for General Education, V. Sivankutty, announced a major revision to the state’s school midday meal menu based on a scientific report submitted by an expert committee. The updated menu emphasizes nutritional balance, inclusion of local produce, and variety to ensure students receive healthy and culturally appropriate meals.
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Scientific Approach to Menu Planning<\/strong> Rotation of Vegetables:<\/strong> When making changes to the existing meal plan, vegetables previously used in curries will be replaced with alternative, seasonal vegetables to maintain nutritional variety. Inclusion of Pulses and Legumes:<\/strong> The revised guidelines stress that if leafy or other basic vegetables are used in curries, they must be paired with pulses or legumes such as dal or beans to ensure protein intake. Fortified Rice Special Dishes:<\/strong> Once a week, dishes made using fortified rice like vegetable fried rice, lemon rice, or vegetable biryani will be served. These dishes must be accompanied by suitable vegetable-based curries like kurma or mixed curry. Nutritious Chutneys:<\/strong> Chutneys made using ingredients like mint, ginger, gooseberry, or raw mango are being considered for inclusion to enhance taste and provide additional health benefits. Ragi kozhukatta (sweet dumplings with jaggery and coconut) Ela ada (steamed rice cakes in banana leaves) Sweetened aval (flattened rice with jaggery and coconut) Carrot payasam (carrot dessert made with milk) Ragi payasam (sweet porridge with ragi and milk) Rice with cabbage thoran and sambar Rice with dal curry and spinach thoran Rice with chickpea masala and ivy gourd thoran Rice with olan and yam thoran Rice with soy curry and carrot thoran Rice with vegetable kurma and beetroot thoran Rice with theeyal and green gram thoran Rice with erissery and horse gram thoran Rice with dal curry and drumstick leaf thoran Rice with sambar and egg avial Rice with pineapple pulissery and mixed vegetable curry Rice with paneer curry and beans thoran Rice with jackfruit seed puzhukku and amaranth thoran Rice with cucumber pachadi and red cowpea thoran Rice with okra mappas and chickpea masala Rice with coconut chutney and vegetable kurma Rice\/Egg Fried Rice with vegetable molly Rice\/Carrot Rice with pepper egg roast Rice with dal kurma and avial Rice\/Lemon Rice with chickpea masala Kerala’s Minister for General Education, V. Sivankutty, announced a major revision to the state’s school midday meal menu based on a scientific report submitted by an expert committee. The updated menu emphasizes nutritional balance, inclusion of local produce, and variety to ensure students receive healthy and culturally appropriate meals. Scientific Approach to Menu PlanningAccording to…<\/p>\n","protected":false},"author":2,"featured_media":4452,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kerala"],"yoast_head":"\n
According to the press release issued today by Minister Sivankutty, the changes have been introduced following a detailed review by a specially appointed expert committee. The committee was tasked with examining the current meal offerings and suggesting improvements based on nutritional and dietary requirements for schoolchildren.
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Promotion of Traditional Grains<\/strong>
Highlighting the health benefits of millets, the minister stated that dishes using ragi (finger millet) will be served once a week. These include:<\/p>\n\n\n\n
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Sample Daily Menu Items (Illustrative):<\/strong><\/p>\n\n\n\n
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