How Nutrition is provided

Dial-a-Chef provides nutritious hot lunches 4 days a week and pizza is ordered on the fifth day. Religious dietary considerations and food allergies are taken into account. The children’s lunch and snack menus include the following base requirements:


Milk and milk products 125 to 175 milliliters

Meat and alternatives 30 to 60 grams

Bread and cereals ½ to 1 slice or 50 to 125 milliliters

Fruit and vegetables ¼ to 1 whole fruit or 80 to 125 milliliters


Acadekidz believes in exposing children to many different flavours and textures to foster healthy eating attitudes at a young


What your child eats:

Plenty of vegetables and fruit

Whole grain breads, cereals, pitas, tortillas, roti, crackers and pasta

Fish, beans, chickpeas, soybeans, lentils, eggs and tofu

Meat and poultry

Snack foods made with little or no added fat, sugar or salt

Milk, fortified soy beverage, cheese and yogurt

• Continuous access to drinking water.

Sample Two-Week Lunch Menu

Mexican and Caribbean Flavours:

Jerk spice, sweet potatoes, plantain, quinoa, cassava, mole, avocado, pigeon peas, black beans, jicama, poblano peppers, mangoes, chocolate, lime, pineapple, guava, vanilla, papaya


Seasonal Fruits for Desserts:

Peaches and Plums, cooked and fresh



Jamaican tomato soup, chicken curry roti, and baked sweet potato, poached peaches in ginger syrup on a coconut sponge cake,


Roasted whole chicken, barbecued potatoes, boiled plantain, and steamed fresh vegetables, black plum tart brulée with ice cream


Chorizo, black bean and corn chili, quinoa, cassava, chocolate chip cookies and yogurt


Burr-sagna – a crazy combination of burrito and lasagna – corn tortillas layered with tomato, spicy beef, avocado, cheese, and sour cream – corn bread – fresh salad, chocolate fudge cake


Southeast Asia Flavours:

Lemongrass, coconut milk, tamarind, red lentils, five spice, ginger, red curry, green curry, lychees, turmeric, water chestnuts, mango, lime, Thai basil, fish sauce


Seasonal Fruits for Dessert:

Apples and Pears, cooked and fresh



Scallops with lemongrass and basil, fragrant coconut rice, stir fried summer squash, Apple tasting with mini apple cider cupcakes


Hanoi Beef noodle soup with rice noodles, sweet basil, and lime wedges in a “pho” type broth, and Vietnamese springrolls – fresh vegetables and dressing in rice paper wraps, crunchy oatmeal and coconut cookies


Javanese Chicken stew in soy sauce and galangal with glutinous rice, and sautéed bok choy, pear streusel coffee cake


Chicken curry, dhal, mango salad, garlic naan, cheese ball

Sample Monthly Snack Menu


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