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Membership in the Mississippi School
Nutrition Association and the School Nutrition Association:
Ten Good Reasons to Become a Member
of MSNA and SNA:
1. Helping Children
2. Growing Professionally
3. Networking
4. Eligible for Certification and Credentialing
5. Earn Scholarships for Continuing Education
6. Keeping Well Informed by Receiving Food For Thought
quarterly magazine and School Foodservice and Nutrition
monthly magazine
7. Strengthening Professional Respect
8. Shaping School Foodservice Policy
9. A Strong Voice in State and National Legislation Which
Effects Child Nutrition Programs
10. Participate in Professional Meetings
SNA National
and State Application and Application Guidelines (Acrobat
Required)
Questions about membership may be directed to the membership
chairperson, Steve Stockton sstockton@amory.k12.ms.us
SNA Certification
Go to SNA Certification Page
Benefits of Certification
Certification Requirements
How You Can Become Certified
Maintaining Certification
SNA Credentialing- The SFNS Designation
Go to SNA Credentialing Page
Benefits of Credentialing
Credentialing Exam
Maintaining Credentialing
Child Nutrition
and Education
As school foodservice professionals, we understand that hungry
children can’t learn. We also know that more than 9
million of our children between the ages of 6 and 19 are overweight.
Poor nutrition and lack of physical activity are contributing
factors to this national problem. You can play a critical
role in helping students learn to make smarter eating choices
and develop lifelong healthy habits!
Coordinated School Health Team Reauthorization
of Child Nutrition programs includes the new requirement for
school districts to develop a wellness policy. This is an
excellent opportunity for school foodservice professionals
to shine. Begin by encouraging your district to develop a
Coordinated School Health Team (CSHT) and assess the school
environment. A CSHT has eight components including school
Nutrition Services.
For more information, please visit
http://www.healthyschoolsms.org.
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