GRADES OR AGES: Grades K-3. SUBJECT MATTER: Physical health and nutrition. ORGANIZATION AND PHYSICAL APPEARANCE: The guide is divided into five sections: a) What is Food? b) Food for Energy, d) Food for Building, and e) The Varieties of Food. The publication format of four columns gives the reference, the major understandings and fundamental concepts, suggested teaching aids and learning activities, and supplementary information for teachers. The course objectives are presented in the introduction. The guide is soft-covered. OBJECTIVES AND ACTIVITIES: Each subsection contains questions and topics for discussion. The supplementary information provides teachers with further discussion material. INSTRUCTIONAL MATERIAL: A list of multimedia resources for the teacher is presented with a brief description of each item. STUDENT ASSESSMENT: No provision is made. OPTIONS: The guide is suggestive only. (BRB)