2020-2021 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 231 - Introductory Organic Chemistry (4 credits)
- CHM 232 - Biological Chemistry (4 credits)
- AFN 281 - Advocacy in Food and Nutrition (1 credit)
- AFN 300 - Food Protection Management (3 credits)
- AFN 381 - Design Thinking in Applied Food and Nutrition (3 credits)
- AFN 400 - Applied Medical Nutrition Therapy (3 credits)
- AFN 401 - Emerging Issues in Food and Nutrition (2 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 (2 credits)
- AFN 418 - Community Nutrition Practicum (3 credits)
- AFN 419 - Clinical Nutrition Practicum (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)
- MTH 110 - Algebra (4 credits)
- General Education Course - Art
- General Education - Physical Science
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 & 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 Perspectives
Winter (15 credits) Apply to the AFN Program
- BMS 251 - Anatomy and Physiology II (4 credits)
- AFN 281 - Advocacy in Food and Nutrition (1 credit)
- CHM 232 - Biological Chemistry (4 credits)
- General Education - Social and Behavioral Sciences
- General Education - Global Perspectives
Year Three
Fall (16 credits)
- AHS 340 - Health Care Management (3 credits)
- BMS 212 - Introductory Microbiology (3 credits)
- BMS 213 - Laboratory in Microbiology (1 credit)
- AFN 381 - Design Thinking in Applied Food and Nutrition (3 credits)
- COM 209 - Health Communication Systems (3 credits)
- General Education - U.S. Diversity
Winter (14 credits)
- BMS 304 - Community Nutrition (3 credits)
- AFN 300 - Food Protection Management (3 credits)
- AFN 400 - Applied Medical Nutrition Therapy (3 credits)
- AFN 417 - Food Service Practicum (2 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 (3 credits)
- AFN 460 - Nutrition Education with Vulnerable Populations (3 credits)
- General Education - Issues
Winter (15 credits)
- BMS 407 - Nutrition in the Life Cycle (3 credits)
- AFN 401 - Emerging Issues in Food and Nutrition (2 credits)
- AFN 410 - Nutrition Care Delivery: Assessment, Implementation, and Evaluation (4 credits)
- AFN 419 - Clinical Nutrition Practicum (3 credits)
- AFN 495 - Applied Food and Nutrition Capstone (3 credits) (SWS)