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School Board of the City of Virginia Beach names Dr. Donald Robertson Jr. superintendent

The School Board of the City of Virginia Beach voted to name Dr. Donald Robertson Jr. as superintendent at its meeting Jan. 23. A native of Hampton Roads, Dr. Robertson began his career as a math teacher with Virginia Beach City Public Schools (VBCPS) in 1988 and progressed in leadership roles including assistant principal of Bayside High School, principal of Salem High School, chief strategy and innovation officer, chief schools officer, chief of staff and acting superintendent. 

School Board of the City of Virginia Beach names Dr. Donald Robertson Jr. superintendent

The School Board of the City of Virginia Beach voted to name Dr. Donald Robertson Jr. as superintendent at its meeting Jan. 23. A native of Hampton Roads, Dr. Robertson began his career as a math teacher with Virginia Beach City Public Schools (VBCPS) in 1988 and progressed in leadership roles including assistant principal of Bayside High School, principal of Salem High School, chief strategy and innovation officer, chief schools officer, chief of staff and acting superintendent. 

Logo Virginia Beach City Public Schools Charting the Course

Hundreds of Virginia Beach City Public Schools (VBCPS) students will participate in the 16th Annual African American Male Summit on Jan. 20 at Frank W. Cox High School. Boys in grades six through 12 will share ideas with each other and with adult community members on topics such as student leadership, community involvement, relationship-building, and physical and mental well-being.

Student Nutrition

Virginia Beach City Public Schools participates in both the National School Breakfast and Lunch Programs. The meals that are offered are required to meet specific guidelines. The nutritional standards for planning the student menus are mandated by the Healthy Hunger-Free Kids Act of 2010.

As part of the school division’s menu planning system, each student may select from a variety of nutritional food items offered. This is intended to minimize waste and encourage more food choices. This system avoids forcing students to take food they do not intend to eat.

 

The guidelines in place for the breakfast and lunch menu planning system are as follows:
Minimum and maximum calories for the specific grade levels
  • K-5 (Breakfast: 350-500; Lunch: 550-650)
  • 6-8 (Breakfast: 400-550; Lunch: 600-700)
  • 9-12 (Breakfast: 450-600; Lunch 750-850)
All complete breakfast meals must contain a fruit and all complete lunch meals must contain a fruit or vegetable (students must take these items for the meal to be reimbursable)
Saturated fat -- < 10% of total calories
Trans fat -- Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving
Sodium targets beginning with Sodium Target 1 for Breakfast and Sodium Interim Target 1A for Lunch:
  • K-5 (Breakfast: less than or equal 540 mg; Lunch: less than or equal 1110 mg)
  • 6-8 (Breakfast: less than or equal 600 mg; Lunch: less than or equal 1225 mg)
  • 9-12 (Breakfast: less than or equal 640 mg; Lunch: less than or equal 1280 mg)
Sodium Target 1A must be met no later than July 1, 2023 (SY 2023-2024).
All fluid-milk must be fat-free (skim) or lowfat (1 percent fat or less). Milk may be unflavored or flavored provided that unflavored milk is offered at each meal service. 
At least 80 percent of the grains offered weekly must meet the whole grain-rich criteria specified in FNS guidance, and the remaining grain items offered must be enriched.
All meals must be planned using Food Based Menu and food components
  • All five food components must be offered to every student
    • Fruits
    • Vegetables – offering various amounts from specific subgroups each week (Dark Green, Red/Orange, Beans and Peas (legumes), Starchy, Other)
    • Grains
    • Meat/Meat Alternates
    • Fluid Milk
  • Serving sizes must equal the minimum required quantities for the appropriate grade group
  • Break/lunch must be priced as a unit
  • Students have the option of which item(s) to decline
  • Students must take a full portion of a least 3 of the 5 items for lunch and 3 of the 4 items for breakfast


A la carte items are offered for sale in addition to breakfast and lunch items. Examples include ice cream, fruit drinks, bottle water, snacks, and extra servings of menu items.

Nutrition Links