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2023-2024 Undergraduate & Graduate Catalog

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Applied Food and Nutrition



Libby MacQuillan, Ph.D., RDN, CHSE, Program Director

Jennifer Ford, M.S., RDN

Randalynn Hajek, M.P.H., RDN

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 degree program is part of Grand Valley's School of Interdisciplinary Health Sciences and College of Health Professions.

Graduates of the AFN program are eligible for accredited supervised practice (dietetic internship) programs and coordinated graduate programs leading to eligibility for the credentialing exam to become a registered dietitian nutritionist (RDN). AFN graduates seeking admission to a dietetic internship must participate in the computer matching system through the online dietetic internship centralized application process (DICAS). There is a computer matching fee.

The Commission on Dietetic Registration (CDR) will require a minimum of a master's degree to be eligible to take the credentialing exam to become an RDN. More information about this requirement is available on CDR's website. In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Graduates of the AFN program are also eligible to sit for the CDR credentialing exam to become a Nutrition and Dietetic Technician, Registered (NDTR).

The B.S. in applied food and nutrition will use problem-based learning, meaningful and sustainable group projects, and multiple opportunities to demonstrate critical thinking as the students emerge as highly trained and sought after nutrition and dietetic professionals.

Accreditation: The AFN program has been granted accreditation with the Accreditation Council for Education in Nutrition and Dietetics (ACEND) as a Didactic Program in Dietetics (DPD).

Academic Advising: Students are strongly encouraged to meet periodically with their academic advisor to determine progress toward and eligibility for admission into the applied food and nutrition program. Students are assigned to a College of Health Professions Student Services academic advisor prior to program admission: Upon admission into the program students are assigned to an AFN faculty advisor.

Application Process for Applied Food and Nutrition

Phase I - Prerequisites

Phase I consists of having the following prerequisites complete or currently enrolled at the time of application. The prerequisites are:

Phase II - Application Requirements

Applicants must submit all materials to the director of the applied food and nutrition program.

Priority Deadline February 15

The application consists of the following components all of which must be completed and submitted prior to the intended fall (August) entry. Late applications will be considered assuming requirements are met, and space is available in the program.

All forms are available on the program website.

  • Completed AFN application
  • Resume
  • Unofficial transcripts from all colleges/universities attended
  • One-to-two-page statement of professional goals: Why have you chosen applied food and nutrition as a major? What are your career goals?
  • Two completed recommendations using program specific forms

Completed applications will be evaluated on a continuous basis beginning February 15 each year until the program's space is filled. After evaluation of the application documents, offers of interviews with program faculty will be made. Completion of an interview is required for program admission.

Phase III - Official Admission Notification

Upon successful completion of Phase I and II, applicants will be notified of admission into the program and will be asked to set up an advising appointment with a faculty member.

If you are in need of assistance please submit any questions or comments.