Grand Valley State University's Bachelor of Science in Applied Food and Nutrition (AFN) program is an innovative Didactic Program in Dietetics (DPD) incorporating elements of competency-based education. The bachelor’s program is part of Grand Valley's School of Interdisciplinary Health, which sits within the College of Health Professions.
Why Study Applied Food and Nutrition at Grand Valley?
- Accredited. The Applied Food and Nutrition Program at Grand Valley State University has been granted candidacy accreditation status as a Didactic Program in Dietetics by the Accreditation Council for Education in Nutrition and Dietetics (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 15% by 2026.
- 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.
Grand Valley’s Applied Food and Nutrition Program has been granted Candidacy status by the
Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606-6995
Phone: (312) 899-0040, ext. 5400
Source: EMSI, 2021
Priority Admissions Deadline: February 15 – 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 applying to this program.
Applied Food & Nutrition Admission and 4-Year Curriculum Guide
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.
Please also see the Academic Catalog for degree and program completion requirements at: https://www.gvsu.edu/catalog/program/bachelor-of-science-in-applied-food-and-nutrition-2.htm
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.
Required 78 program credits:
BIO 120: General Biology 4 credits (also fulfills a Life Science
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 230 OR CHM 232: 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
COM 209: Health Communications Systems 3 credits
STA 215: Introductory Applied Statistics 3 credits (also fulfills a Math course)
Graduate Program: Master of Science in Clinical Dietetics
Combined Degree Program: Applied Food & Nutrition B.S. + Clinical Dietetics M.S.