What is Applied Food and Nutrition?
Applied Food and Nutrition (AFN) is the study of how food and nutrients influence human health, with a focus on translating scientific evidence into practical strategies for individuals and communities. Students build a strong foundation in nutrition science, food systems, and metabolism while developing skills in assessment, counseling, and nutrition education. The field prepares graduates to apply evidence-based nutrition principles across clinical, community, and foodservice settings. Studying AFN equips students to promote health, prevent disease, and support diverse populations through informed dietary practice.
Why Study Applied Food and Nutrition at Grand Valley?
- Accredited. The Applied Food and Nutrition Program at Grand Valley State University is accredited as a Didactic Program in Dietetics by the Accreditation Council for Education in Nutrition and Dietetics (ACEND®) of The Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995; Phone: (312) 899-0040 ext. 5400. Https://www.eatrightPRO.org/ACEND
- Experiential Learning. Hands-on work in state-of-the-art facilities, including simulation laboratories, culinary laboratories, and the GVSU Sustainable Agriculture Project farm.
- In-Demand. The Bureau of Labor Statistics indicates employment opportunities are expected to increase by 11% by 2028.
- Future-focused. The Applied Food and Nutrition program incorporates practicum courses, which provide students with opportunities to make connections in the field and demonstrate competence in real-world settings during their undergraduate years. These experiences prepare AFN graduates to succeed in future supervised practice and graduate work.
Program Overview
Grand Valley State University's Bachelor of Science in Applied Food and Nutrition (AFN) program is an innovative Didactic Program in Dietetics (DPD) uniquely incorporating hands-on practicum courses. The bachelor’s program is part of Grand Valley's School of Interdisciplinary Health, which sits within the College of Health Professions.
The skillset for food and nutrition practitioners includes the communication, interpersonal and collaboration skills needed to manage employees and work with clients/patients and health team members; knowledge needed to manage food service operations; and food and nutrition knowledge and skills to provide nutrition education and basic medical nutrition therapy for clients/patients.
The AFN program requires Secondary Admission - this means the student must first complete a specific set of course and GPA requirements, typically during the first two years of undergraduate study, then submit a secondary admission application for entrance into the program. Transfer students must be accepted into GVSU before the secondary application deadline.
Degree and Program Completion Requirements
The program will award a Bachelor of Science degree in Applied Food and Nutrition to individuals who enter with an associate’s degree or less and complete the requirements of the degree, including a minimum of 120 credits, with 58 of those credits being from a senior-level institution and the final 30 of the 120 credits completed at GVSU, per university policy. Additionally, for students with transfer credit, at least 12 credits of coursework from the School of Interdisciplinary Health must be completed.
View the Academic Catalog for degree and program completion requirements.
Graduates of the program will be eligible to sit for the Credentialing Examination for Nutrition and Dietetic Technicians, Registered. As a Didactic Program in Dietetics (DPD) accredited by the Accreditation Council on Education in Nutrition and Dietetics (ACEND), graduates of the AFN program are also eligible for accredited supervised practice (dietetic internship) programs and coordinated graduate programs leading to eligibility for the CDR credentialing exam to become a registered dietitian nutritionist (RDN).
Requirements for the Issuance of the DPD Verification Statement
Students with a prior Bachelor’s degree or higher must have completed the required courses of the DPD professional program as well as prerequisite requirements for those courses to receive a verification statement. These courses total the 78 credits of AFN program courses required for a verification statement. A verification statement may only be awarded to students who have completed the B.S. in Applied Food and Nutrition degree OR another B.S. or B.A. degree and the 78 required credits of the AFN major or equivalent transfer credits. In addition, students must complete an identified assessment of each knowledge requirement (KRDN) with at least a 70% to successfully complete the DPD program and receive a verification statement. Required KRDN assessments are identified in the syllabi of courses containing them throughout the program and by request from the program director.
Admissions Process
Priority Admissions Deadline:
February 15
Applications Open:
October 1
Current GVSU students, or transfer students admitted to GVSU, are eligible to apply.
(Applications will continue to be accepted until the program fills for Fall semester.
Notifications of admission are continuous until all seats are filled.
Successful applicants will be asked to set up an advising appointment with a faculty member upon notification of admission.
Visit the College of Health Professions Student Services Office website for more information on preparing for and applying to this program.
The Required 78 Program Credits
BIO 120: General Biology 4 credits (also fulfills a Life Science course)
BMS 105: Basic Nutrition 3 credits
BMS 250: Anatomy & Physiology I 4 credits*
BMS 251: Anatomy & Physiology II 4 credits*
CHM 231: Intro Organic Chemistry 4 credits*
CHM 234: Biological Chemistry 4 credits*
AFN 281: Advocacy in Food and Nutrition 1 credit*
*may be taken in first year of AFN program
AHS 301: Introduction to Health Care Research 3 credits
AHS 340: Health Care Management 3 credits (also fulfills an Issues course)
BMS 212: Introductory Microbiology 3 credits
BMS 213: Laboratory in Microbiology 1 credit
BMS 404: Community Nutrition 3 credits
BMS 407: Nutrition in the Life Cycle 3 credits
AFN 300: Food Protection Management 3 credits
AFN 400: Applied Medical Nutrition Therapy 1 3 credits
AFN 405: Medical Nutrition Therapy 2 3 credits
AFN 417: Food Service Practicum 2 credits
AFN 401: Emerging Issues in Food & Nutrition 2 credits
AFN 460: Nutrition Education with Vulnerable Populations 3 credits
AFN 418: Community Nutrition Practicum 3 credits
AFN 416: Food and Culinary Science 3 credits
AFN 419: Clinical Nutrition Practicum 3 credits
AFN 410: Nutrition Care Delivery: Assessment, Implementation, and Evaluation 4 credits
AFN 495: Applied Food and Nutrition Capstone 3 credits
HCO 209: Health Communications Systems 3 credits
STA 215: Introductory Applied Statistics 3 credits (also fulfills a Math course)