Applied Food and Nutrition, B.S.
Those who study food and nutrition focus on integrating nutrition knowledge into medical nutrition therapy for the prevention and treatment of disease. Nutrition education and counseling and food service management are key skills emphasized throughout the program.
Grand Valley's bachelor of science program is unique in that it embeds professional practicum experiences in food service, community, and clinical nutrition with didactic studies of food culture, nutrigenomics, and sustainability.
There is secondary admission to this program.
Why Study Applied Food and Nutrition at Grand Valley?
- The program is accredited by the Accreditation Council on Education in Nutrition and Dietetics as a Didactic Program in Dietetics, making graduates eligible for further study in accredited internship and graduate programs leading to eligibility to be credentialed as a Registered Dietitian Nutritionist (RDN).
- AF&N graduates are eligible to be credentialed as a Nutrition and Dietetics Technician, Registered (NDTR).
- The program provides approximately 400 hours of supervised practice experience consisting of community learning, simulation and internship experiences.
- Opportunities for quality improvement studies and involvement in faculty-led research, as well as collaborative projects.
- Use of the culinary and food laboratory for advanced food management classes and the simulation center for clinical practice.
- Prepares students for further graduate studies in clinical dietetics.