Nutrition Food and Wellness

The Nutrition, Food, and Wellness credential validates the essential knowledge, skills, and abilities to prepare individuals for careers associated with nutrition, dietetics, food service, and health and wellness.

The Nutrition, Food, and Wellness credential is appropriate for programs in secondary and post-secondary education, community-based education, and employer-based staff development.   Eligible candidates for the pre-professional credentials have not attained a bachelor’s degree. Individuals with a bachelor's degree or higher are eligible for the AAFCS professional certifications. 

  • Wellness
  • Nutrition Principles
  • Food Safety and Sanitation
  • Science and Technology
  • Careers in Nutrition, Dietetics, Food Service, and Health and Wellness

Assessment Blueprint

Assessment Bulletin

Includes detailed information on assessment design, scoring, content, sample test items, and resources

Alignment Matrices

21st Century Student Outcomes

Career Ready Practices

Employability Framework

Nutrition Food and Wellness

Resource Directory 

Administration Format: Online

Paper & Pencil Available: No

Number of Test Items: 70 scored items and 10 non-scored (for research purposes)

Time Allowed (minutes): Untimed; Average time is 45-65 minutes

Can the instructor/teacher take this test? No*

* AAFCS Pre-PAC policy does not allow teachers to sit for the exam and earn the credential. If there is a state or district mandate/policy in place requiring the assessment/certification for teachers, then a written waiver of the requirement would need to be received and approved by AAFCS. For states/districts who have an approved waiver, AAFCS sets limitations on the actual test administration.

Click here for the list of current certification scores The national cut score for pre-professional certification eligibility is established annually by AAFCS. Scores can be used to demonstrate competency, identify gaps in performance, enhance programs and curricula, and demonstrate accountability to stakeholders. Through articulation agreements, scores may be used as the basis for advanced placement and/or credit-by-exam at post-secondary institutions. When the assessment is submitted, the results are immediately available to the test candidate. The results provide an overall percentage score, a breakdown of scores corresponding to domains, and indicate if the pre-professional credential was achieved.


AAFCS credentials are based on industry standards. The Development Panel was comprised of industry professionals and educators. The following stakeholders participated on the development panel for the credentialing assessment.

Shirley Blakely, U.S. Food and Drug Administration, College Park, MD Helen Chipman, U.S. Department of Agriculture, Washington, DC Roxanne Moore, Sodexo USA, Gaithersburg, MD
Roberta Duyff, Duyff Associations, Ballwin, MO Debra French, Washington State Dairy Council, Lynnwood, WA Joan Giampaoli, The Emily Programfor Eating Disorders, St. Louis, MN
Wanda Eastman, New Mexico State University, Las Cruces, NM Elaine Molaison, University of Southern Mississippi, Hattiesburg, MS Vernell Berry, Cabot High School, Cabot, AR
Janan Foster, Duncanville High School, Duncanville, TX

Email Pre-PAC

Direct Telephone Line: 703-636-7641