Daily Nutritional Requirement

In the regular course, three meals will be provided in a day, i.e., morning snacks, hot cooked lunch and evening snacks each day. In addition, six eggs will be provided per week. The proposed meal plan intends to provide 65-70% of the daily calorie and 100% of the protein requirement. Some categories of malnuourished children in the creche need extra nutrition i.e., 2 extra feeds and extra oil.

The nutritive value of each meal has been calculated as per the prescribed quantity of uncooked dry material being used in the meal.

• There is no RDA value for energy. The EAR for energy is equivalent to the Estimated Energy Requirement (EER).

Reference: Revised Short Summary Report - 2023, ICMR-Expert Groupon Nutrient Requirements for Indians, Recommended Dietary Allowances (RDA) and Estimated Average Requirement (EAR) – 2020, click here

Provision of nutrition in different meals being provided at creche

The nutritive value of each meal has been calculated as per the prescribed quantity of uncooked dry material being used in the meal.

Morning snack (per child per day)

** Vitamin A contents of the food items have been derived from the mean Vitamin A content in their respective food groups (Ref.: Revised Short Summary Report - 2023, ICMR-Expert Group on Nutrient Requirements for Indians, Recommended Dietary Allowances (RDA) and Estimated Average Requirement (EAR) – 2020)

Lunch

Khichdi with lentil (masoor dal) (per child per day)

In the khichdi, salt, turmeric and zeera shall be added and locally available green leafy vegetables shall be served.

Khichdi with green gram (moong dal) (per child per day)

Evening snack

Evening snacks with sooji (per child per day)

Evening snacks with ragi (per child per day)

Eggs

Eggs will be provided to children coming to the crèches six days a week

Nutritional calculation per child per day

Suggestive meal plan

Morning Snack - Chatua

a) Composition of Chatua

• Chatua shall be provided as the morning snack in all creches. It is a nutrient-dense food prepared using locally available ingredients to ensure freshness, acceptability, and sustainability.
• Chatua consists of rice, wheat, and Bengal gram mixed in the ratio of 1:1:1.
• The grains must be washed, dried, roasted, and ground properly and stored in an airtight, moisture-free container.
• Chatua will be procured locally by the programme team and supplied to creches at least for two months, considering the shelf life.
• Local Self-Help Groups (SHGs) should be encouraged to prepare and supply Chatua as per the prescribed composition.
• Procurement of Chatua from large commercial companies is discouraged.
• Preference should be given to Chatua that is FSSAI certified, wherever applicable.

b) Materials Required

The following materials are required for the preparation and serving of Chatua:

• Measuring bowl to accurately measure 40 g
• Measuring spoon to accurately measure 4 ml
• Chatua (rice, wheat, Bengal gram in 1:1:1 ratio)
• Jaggery (solid chunk form; liquid jaggery should not be used)

c) Preparation Process

Chatua must be prepared fresh every day following the steps given below:

Step 1: Preparation of Jaggery Water

Warm water in a vessel and add 5 g of jaggery per child. Stir until the jaggery completely melts and mixes well with the water.

Step 2: Mixing Chatua

In a separate vessel, take 40 g of dry Chatua per child. Slowly add the jaggery-infused water while mixing continuously to avoid lumps.

The consistency is critical:

• It should be easy to swallow
• Not too diluted
• Should not stick to the spoon
• Should fall in thick drops, not flow in a continuous stream

Step 3: Oil Topping and Serving

Once the correct consistency is achieved, serve Chatua in individual bowls, ensuring 40 g per child.

• While the Chatua is still hot, top each bowl with 4 ml of mustard oil.
• Adding oil when hot helps it soak properly and prevents bitterness.
• If oil is added after cooling, the Chatua may taste bitter, as the oil does not absorb fully.

Important Notes

I. Chatua must compulsorily be served as the morning snack. Other snacks such as Sooji, Madwa, or Ragi may be served only in the evening and should not replace the morning Chatua.

II. Sugar must not be used for Chatua preparation. Only jaggery should be used, and that too in limited quantity. Chatua should not taste overly sweet. Dark brown colour indicates excess jaggery. The quality of jaggery must be ensured during procurement.

III. Mustard oil is mandatory for topping. Only if mustard oil is unavailable locally, groundnut oil may be used. Oil must not be used during cooking; it should be added only as a topping to preserve nutritional value.

IV. If children initially resist eating Chatua due to the bitterness of mustard oil, oil may be added to the entire prepared quantity at once (e.g., 40 ml oil for 400 g Chatua for 10 children). Gradually, the practice should transition to individual bowl-wise oil topping.

Lunch—Khichdi

a) Composition

Khichdi shall be provided as the lunch meal in creches to ensure a balanced intake of carbohydrates, proteins, fats, vitamins and minerals. For lunch, vegetable khichdi or Dalma (dal with vegetables) served with rice may be provided.

At least 2–3 types of vegetables (irrespective of tomato and onion) must be added to khichdi every day, which should include:

• One leafy vegetable (e.g., different saags, moringa leaves)
• One red/orange vegetable such as carrot or pumpkin
• Seasonal vegetables are preferred to ensure freshness and nutrient diversity.

Khichdi shall be prepared using rice and dal in the ratio of 2:1.

Three types of dal—moong, masur, and arahar—must be used. khichdi may be prepared using one type of dal per day, rotated regularly. If possible, either all three dals may be mixed together (mixed dal).

Addition of potato is strictly prohibited, as it increases carbohydrate content without adding adequate nutritional value.

b) Materials Required

• Rice
• Dal (moong/masur/arahar)
• 2–3 types of vegetables
• Turmeric
• Salt (minimal use)
• Mustard oil
• Water

c) Preparation Process

Khichdi must be prepared fresh daily following the steps outlined below:

Step 1: Washing and Soaking

Wash rice and dal thoroughly. Soak both together in clean water for 15–20 minutes to soften.

Step 2: Cleaning Vegetables

Wash hands thoroughly before handling vegetables.

• Leafy vegetables: Wash in 2–3 rounds of clean water to remove soil and dust
• Root vegetables: Scrub gently under running water or in a clean container
• Surface vegetables: Rinse well and wipe clean

Use only clean water, utensils, and tools. Avoid soaking vegetables for long durations to prevent nutrient loss.

Step 3: Cooking

In a pressure cooker or cooking pot, add soaked rice and dal, chopped vegetables, and turmeric. Add water at least four times the volume of rice and dal. Cook in a pressure cooker for 3–4 whistles, or cook in an open pot until all ingredients are soft and well-cooked.

Step 4: Cooling and Mashing

Allow the khichdi to cool slightly after cooking. Mash it gently to achieve a soft consistency suitable for young children.

Step 5: Oil Topping

After serving khichdi into individual bowls, add 4 ml of mustard oil per child and mix well.

Step 6: Lemon Addition

At the time of feeding, squeeze lemon and add 10 drops per serving, mixing it well to enhance taste and iron absorption.

Important Notes

• Vegetables must be washed before cutting, not after.
• No oil should be used during cooking; oil must be added only as a topping.
• Ensure vegetables are washed thoroughly to maintain hygiene and safety.
• Use minimum salt while preparing khichdi.
• Potatoes must not be added, as they contribute to excess carbohydrate intake.

Evening Snacks

For evening snack, sooji upma or mandiya (millets) upma could be given depending on the preference of the community and children. Occasionally sweet snacks such as sooji/ragi halwa or laddu might be substituted but not more than once or twice a week.

Preparation of sooji upma/mandiya per child per day:

• Evening snacks may be prepared either with sooji (wheat semolina) as sooji upma or mandiya (ragi, millets) as mandiya upma. 40 grams of suji or mandiya will be cooked for each child. 4 ml of oil per child will be used preparing upma.
• Seasonal vegetables will be added.
• All efforts should be made to minimise the use of salt and sugar. If a sweet snack is being prepared it is preferable to use jaggery instead of sugar.
• Local recipes can also be part of the evening snacks with the given ingredients.

a) Composition

Sooji Halwa shall be provided as a snack or supplementary meal in creches to support energy intake among young children. It is a soft, easily digestible preparation suitable for children below 3 years of age when prepared in the recommended quantity and consistency.

The standard daily quantity per child shall be:

• Sooji (semolina): 40 g
• Jaggery: 5 g
• Cooking oil: 4 ml

Sooji Halwa shall be prepared using Sooji and water in the ratio of 1:4. For example: 1 cup Sooji with 4 cups water.

Note - Jaggery is preferred over sugar wherever available, and the quantity should be kept minimal.

b) Materials Required

• Sooji (semolina)
• Jaggery
• Cooking oil (Mustard)
• Safe drinking water
• Soap for handwashing
• Two cooking pans (one heavy-bottom pan/kadhai)

c) Preparation Process

Sooji Halwa must be prepared fresh on the same day of feeding, following the steps outlined below:

Step 1: Preparation of Jaggery Syrup

Wash hands thoroughly before cooking. Add 4 cups of safe drinking water to a pan and place it on the stove. Bring the water to a boil and add the recommended quantity of jaggery or sugar. Stir on medium to low flame until it melts completely. Keep the syrup warm and aside.

Step 2: Roasting of Sooji

Take a heavy-bottom pan or kadhai and place it on medium flame. Add 1 cup of Sooji and dry roast on medium to low flame for approximately 7–8 minutes. Stir continuously to prevent burning. Roast until the Sooji turns light golden and releases a pleasant aroma.

Step 3: Cooking the Halwa

Slowly add the warm jaggery syrup to the roasted Sooji while stirring continuously. Cook the mixture on low flame for about 4–5 minutes, stirring well to avoid lumps. Continue cooking until the mixture thickens and starts leaving the sides of the pan.

Step 4: Cooling

Turn off the flame and allow the halwa to cool to a safe, child-friendly temperature.

Step 5: Oil Topping

After serving the halwa into individual bowls, add 4 ml of oil per child and mix well before feeding.

Important Notes

• Wash and dry all utensils before use, especially the kadhai used for roasting Sooji.
• Always use a heavy-bottom pan to ensure even roasting and prevent burning.
• Use a long-handled spoon to avoid spluttering and steam burns.
• Use only clean and safe drinking water for preparation.
• Do not add cold water directly to roasted Sooji.
• Always add warm syrup slowly while stirring continuously to avoid lumps.
• Keep jaggery to the minimum recommended quantity.

Egg

a) Storage of Eggs

Proper storage of eggs is essential to maintain freshness and prevent contamination.

• Eggs must be stored in a clean, dry, food-grade container or plastic trays.
• Do not store eggs in the original paper-based trays provided by vendors, as they absorb moisture and harbour bacteria.
• Eggs should not be stored in closed or airtight containers.
• In addition to trays, use a separate ventilated box to prevent damage by rodents.
• Store eggs in a cool, shaded, and well-ventilated place. Avoid exposure to heat, direct sunlight, or moisture.
• Do not wash eggs before storage, as washing removes the protective layer and makes them prone to contamination.
• Store eggs separately from cooked foods and green vegetables to prevent cross-contamination.
• Always wash hands after handling raw eggs.
• Never reuse utensils that have come in contact with raw eggs without proper cleaning.
• Eggs should be stored with the blunt end facing upward and the pointed end downward to retain freshness for a longer duration.
• Avoid mixing eggs with other uncovered food items, as bacteria present on the eggshell can transfer to other foods.
• Egg stocks must be strictly rotated on a FIFO (First-In, First-Out) basis.

b) Safe Handling of Eggs

Safe handling practices help prevent food-borne illnesses.

• Do not use dirty or cracked eggs, as cracks allow bacteria to enter the egg.
• Dirty eggs may be contaminated even if there is no foul smell.
• Do not wash eggs to remove dirt, as eggshells are porous and washing allows bacteria to penetrate inside.
• Eggshells must be disposed of immediately in covered waste bins to prevent kitchen contamination.
• Separate waste bins should be available in each creche for eggshells and vegetable waste.
• Always wash hands thoroughly with soap and water after handling eggs to prevent the spread of bacteria such as Salmonella.

c) Quality Check of Eggs

A simple water test can be used to assess egg freshness:

• If the egg sinks and lies flat at the bottom, it is fresh.
• If the egg tilts diagonally, it is approximately one week old.
• If the egg stands vertically in water, it is about 3–4 weeks old.
• If the egg floats on the surface, it is spoiled and must not be consumed.
• Note: In some cases, eggs with weak shells or fine cracks may also float.

d) Boiling of Eggs

Eggs must be boiled properly to ensure safety and destroy harmful microorganisms.

• Place eggs in a saucepan or pot first, then add cold water to cover them completely. This helps prevent cracking.
• A small amount of salt may be added to help prevent cracking and aid boiling.
• Place the pot on high heat and bring the water to a boil.
• Boil eggs for 10–15 minutes to ensure both yolk and white are fully cooked, which helps kill pathogens including Salmonella.
• Remove the pot from heat and allow the eggs to cool.
• Dispose of the used water safely.
• Eggshells and vegetable waste may be disposed of in a compost pit in the kitchen garden area, covering with soil each time.
• Wash hands with soap before peeling the eggs.

e) Record Maintenance

Maintaining accurate records is mandatory to monitor egg usage and minimize wastage.

• Each creche must maintain an Egg Stock Register to record daily receipt, consumption, spoilage, and balance.
• The register shall be maintained by the Creche Caregiver and reviewed regularly by the Creche Supervisor.

Remarks - * The first row should capture the opening balance of the month. * The date “01.07.24” is indicative and should be replaced with the first day of the respective month. * Balance calculation: Previous balance + Receipt − Consumption − Spoilage * Percentage of spoilage: (Total spoilage ÷ (Opening balance + Total receipts − Last balance)) × 100

Daily Oil requirement & Usage

For all children enrolled in the creche, it is recommended to provide a total of 12 ml of oil per child per day, distributed equally across meals (4 ml + 4 ml + 4 ml).

1. Morning Snack (Chatua) -

• Add 4 ml of oil per child per day.
• Oil must be added as a topping after cooking.

2. Lunch (Khichdi) -

• Add 4 ml of oil per child per day
• Oil must be added as a topping after cooking

3. Evening Snack (Sooji / Mandiya Upma) -

• Add 4 ml of oil per child per day
• Oil must be added as a topping after cooking

4. Special Nutrition Care (SNC) Children -

Children identified under the SNC category shall receive an additional 8 ml of oil per day, provided in the two additional feeds (4 ml + 4 ml).

5.Type of Oil to be Used -

• Mustard oil must be used for topping in the morning snack, lunch, and evening snack.
• In southern states or areas where mustard oil is not available, groundnut oil may be used as an alternative. *Refined oils are strictly not recommended for any meal preparation or topping.

Special Nutrition Care

Special Nutrition Care (SNC) is a focused intervention designed to support the recovery and healthy growth of malnourished children attending the creche. SNC helps bridge this nutritional gap by providing additional energy and nutrients beyond the regular meals. Timely and consistent provision of SNC is critical to prevent further deterioration, promote weight gain, and ensure the child’s gradual return to normal growth and well-being.

The list of the children whom to provide the SNC will be given by the supervisors to the caregivers every month. This list is available in the Shishu Ghar mobile app dashboards.

For Whom?

Children under the following categories Growth Faltering 1 and 1+, Growth Faltering 2, with Zig-Zag Growth, Severe Acute Malnourished and Severe Underweight.

What does SNC consists?

1. 2 Extra Feeds of chatua in a day - Increase the frequency of feeding by giving food at an interval of every two hours, i.e., 2 extra feeds per day. (These extra feeds should be freshly prepared)
2. 8 ml of Additional Mustard Oil in a day ie., 4 ml in each extra feeding.
3. Composition -

EXTRA MEAL 1

EXTRA MEAL 2

*NOTE - For extra feeds, only satua is to be served.

When to Stop SNC?

• Child's z-score has improved by weight or advised by the supervisor after one month of weight measurement.
• Child has been on SNC and weight is stable/improving.
• Child is consistently eating well.

How to Stop SNC for Growth Faltered Children?

• Gradually reduce extra feeds over 1 week
• Reduce oil by half for 1 week
• Then return to regular creche diet
• Continue monthly weight monitoring

Note - If the child gets diarrhoea after introduction of SNC, reduce the oil content.

Food for Caregivers

Creche Caregivers are encouraged to consume the meals prepared at the creche along with two eggs daily to support their health and wellbeing.