GRADES OR AGES: Grades 4-6. SUBJECT MATTER: Physical health and nutrition. ORGANIZATION AND PHYSICAL APPEARANCE: The guide is divided into five sections: factors determining what people eat, the role of food in growth and development, the uses of nutrients in food, selection of foods to meet bodily needs, and food in the history of man. The publication format of four columns gives the outline of content, the major understanding and fundamental concepts, suggested teaching aids and learning activities, and supplementary information for teachers. The pupil 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. A list of vocabulary words follows each major section. INSTRUCTIONAL MATERIALS: A bibliography of books, leaflets, and filmstrips is presented along with a selected bibliography for teachers. STUDENT ASSESSMENT: No provision is made. OPTIONS: The guide suggests incorporation of subject matter into a social studies curriculum. (BRB)