The purpose of this manual is to link classroom food experiences for elementary school students to academic objectives in health, reading and language arts, mathematics, science, and social studies. Objectives, grade level, and food experience activities are listed for each lesson, which reinforce academic objectives and teach principles of good nutrition in an activity context that children enjoy. Although the majority of recipes used for activities are in "Cook and Learn" (1980, B. Veitch and T. Harms, Addison-Wesley Publishing Company, Inc., Reading, Massachusetts 01867), other recipes can be substituted. Ways to involve parents and to use the recipes, suggestions for health and safety, and a bibliography are included. (CJ)