The curriculum guide is designed to serve as a resource for local teachers and community members to design their own special curriculum around the unique nutritional needs of individuals and families making up the population. The guide is organized around six major topics: the individual's involvement in nutrition and food, factors involved in consumer food choices, in food selection, in food preparation, career opportunities in nutrition and food occupations, and commercial food preparation. Emphasis is given to using the discovery method of learning. Each major topic can be presented as a separate unit or as a basis for a course in that area. Each section contains a topical outline, bibliography, conceptual statements, student objectives (beginning, intermediate, and advanced levels), learning experiences, and evaluative experiences. Materials which may be duplicated for classroom use form a 42-page appendix to the document. The second part of the document (35 pages) contains materials developed by a graduate nutrition class for junior high and high school instruction dealing with food as it relates to the world, growth, life, and people. Performance objective, conceptual statement, and the learning experience are specified for each. Various methods of teaching nutrition are employed. (Author/AG)