The interministerial committee in its draft report suggested making egg servings a requirement for government food safety programs. The National Food Security Act (NFSA), which was passed ten years ago, mandated the inclusion of micronutrients in school and Anganwadi meals.

However, there are no restrictions on states and Union Territories to include eggs and other items in food safety programs such as midday meals and the ICDS scheme. However, it’s still possible for individual schools and anganwadis to add these items to their menus if they choose to do so. Eggs, in particular, are a good source of protein and other nutrients, and their inclusion in meals could help to improve the nutritional status of children who may not have access to such foods at home.

The revised nutritional standards will require the inclusion of more items such as pulses and green leafy vegetables in the meals provided at schools and Anganwadi. These foods are important sources of nutrients such as protein, fiber, and vitamins that are essential for good health.

The revised NFSA schedule II, which was made public on January 25, establishes dietary guidelines for nine groups, beginning with infants and toddlers and students in upper primary classes (grades VI–VIII). For children who are undernourished and between the ages of six months and six years, three new categories have been made.

The dietary guidelines have been updated for some categories, including lower primary classes and upper primary classes. For example, under the previous standards, each lower primary school student was entitled to 450 kcal and 12 gm of protein with midday meals.

Protein has been increased to 15-20 gms, while fat (18-21 gms) and carbohydrates (70 gms) are also included. Micronutrient standards have also been established, with calcium requirements of 170 mg, zinc at 2 mg, iron at 3.5 mg, dietary folate at 50 micrograms, vitamin A at 100 micrograms, vitamin B6 at 0.43 micrograms, and vitamin b12 at 0.66 micrograms.

Nutritional standards are guidelines that specify the amount of nutrients that should be consumed to maintain good health. They provide recommendations for the intake of various nutrients, such as carbohydrates, proteins, fats, vitamins, and minerals. These guidelines are often used by governments, food industries, and public health organizations to develop policies and programs to improve people’s diets and overall health.