2023-2024 Undergraduate & Graduate Catalog
Bachelor of Science in Applied Food and Nutrition
General Education Requirements:
Students in the applied food and nutrition program at Grand Valley State University must follow all general education requirements as defined in the Grand Valley State University Undergraduate and Graduate Catalog.
Applied Food and Nutrition Major Course Requirements (78 credits):
- AHS 301 - Introduction to Health Care Research (3 credits)
- AHS 340 - Health Care Management (3 credits) (also fulfills an Issues course)
- BIO 120 - General Biology I (4 credits) (also fulfills a Life Science course)
- BMS 105 - Basic Nutrition (3 credits)
- BMS 212 - Introductory Microbiology (3 credits)
- BMS 213 - Laboratory in Microbiology (1 credit)
- BMS 250 - Anatomy and Physiology I (4 credits)
- BMS 251 - Anatomy and Physiology II (4 credits)
- BMS 304 - Community Nutrition (3 credits)
- BMS 407 - Nutrition in the Life Cycle (3 credits)
- CHM 230 - Introduction to Organic and Biochemistry (4 credits) OR CHM 232 - Biological Chemistry (4 credits)
- CHM 231 - Introductory Organic Chemistry (4 credits)
- AFN 281 - Advocacy in Food and Nutrition (1 credit)
- AFN 300 - Food Protection Management (3 credits)
- AFN 400 - Applied Medical Nutrition Therapy I (3 credits)
- AFN 401 - Emerging Issues in Food and Nutrition (2 credits)
- AFN 405 - Applied Medical Nutrition Therapy II (3 credits)
- AFN 410 - Nutrition Care Delivery: Assessment, Implementation, and Evaluation (4 credits)
- AFN 416 - Applied Food and Culinary Science (3 credits)
- AFN 417 - Food Service Practicum (1 to 2 credits)
- AFN 418 - Community Nutrition Practicum (1 to 3 credits)
- AFN 419 - Clinical Nutrition Practicum (1 to 3 credits)
- AFN 460 - Nutrition Education and Counseling with Vulnerable Populations (3 credits)
- AFN 495 - Applied Food and Nutrition Capstone (3 credits)
- COM 209 - Health Communication Systems (3 credits)
- STA 215 - Introductory Applied Statistics (3 credits) (also fulfills a math course)
Suggested Order of Coursework
Year One
Fall (14 credits)
- AHS 110 - Introduction to Health Care (3 credits)
- CHM 109 - Introductory Chemistry (4 credits) (general education - Physical Science)
- MTH 110 - Algebra (4 credits)
- General education - Art
Winter (15 credits)
- BIO 120 - General Biology I (4 credits) (general education - Life Science)
- CHM 231 - Introductory Organic Chemistry (4 credits)
- General education - Writing
- General education - Philosophy and Literature
Year Two
Fall (16 credits)
- AHS 100 - Medical Terminology (3 credits)
- BMS 105 - Basic Nutrition (3 credits)
- BMS 250 - Anatomy and Physiology I (4 credits)
- General education - Social and Behavioral Sciences
- General education - Historical Analysis
Winter (15 credits) Apply to the AFN program
- AFN 281 - Advocacy in Food and Nutrition (1 credit)
- BMS 251 - Anatomy and Physiology II (4 credits)
- CHM 232 - Biological Chemistry (4 credits)
- General education - Social and Behavioral Sciences
- General education - Global Perspectives
Year Three
Fall (16 credits)
- AFN 400 - Applied Medical Nutrition Therapy I (3 credits)
- AHS 340 - Health Care Management (3 credits)
- BMS 212 - Introductory Microbiology (3 credits)
- BMS 213 - Laboratory in Microbiology (1 credit)
- COM 209 - Health Communication Systems (3 credits)
- General education - U.S. Diversity
Winter (14 credits)
- AFN 300 - Food Protection Management (3 credits)
- AFN 405 - Applied Medical Nutrition Therapy II (3 credits)
- AFN 417 - Food Service Practicum (1 to 2 credits)
- BMS 304 - Community Nutrition (3 credits)
- STA 215 - Introductory Applied Statistics (3 credits) (general education - math)
Year Four
Fall (15 credits)
- AHS 301 - Introduction to Health Care Research (3 credits) (SWS)
- AFN 416 - Applied Food and Culinary Science (3 credits)
- AFN 418 - Community Nutrition Practicum (1 to 3 credits)
- AFN 460 - Nutrition Education and Counseling with Vulnerable Populations (3 credits)
- BMS 407 - Nutrition in the Life Cycle (3 credits)
Winter (15 credits)