The Karnataka government has revamped their menu to enhance the nutritional well-being of Anganwadi children, introducing supplementary nutritious food, including millet-based options.

Full Story:

The revised menu features a variety of nutrient-rich items, with a focus on millet-based alternatives. Ready-to-eat khichdi and millet laddu are among the additions, replacing the previous groundnut chikki. Notably, milk and eggs will remain integral parts of the daily offerings. This shift aims to provide a diverse and balanced diet that caters to the nutritional needs of growing children. The changes, proposed by the Department of Women and Child Development, reflect a commitment to improving the overall health and dietary habits of youngsters aged between 3 and 6 years.

Source: India TV

Previously, the breakfast for children in anganwadis consisted of groundnut chikki accompanied by milk, followed by sambar-and-rice or dal khichdi for lunch. However, concerns arose as reports surfaced about improper preparation of the chikki in many anganwadis, leading to children either refusing to eat or falling ill. Complaints extended to the lunch preparation process as well.

The replacement of groundnut chikki is a key aspect of this initiative, with the new lunch menu simplifying ingredients to rice, vegetables, and pulses. Additionally, a ready-to-mix powder will be provided for sambar preparation, streamlining the cooking process for anganwadi staff. The khichdi will now be made from a convenient ready-to-eat mix.

Source: The Hindu

Laxmi Hebbalkar, Minister for Women and Child Development, emphasized that the changes were prompted by quality concerns observed during random visits to anganwadis. She stated that the new menu is being implemented as a pilot project for three months across the state.

In terms of funding, the Department of Women and Child Development used to release funds for purchasing raw materials such as jaggery and groundnuts for chikki preparation, along with covering the costs of groceries like rice, pulses, sambar powder, tamarind, mustard, oil, and sprouts, as well as vegetables.