This curriculum guide on food and nutrition is one of seven subject area guides developed for use in consumer and homemaking education in Texas. Covered in the individual sections of the guide are the following: program and curriculum planning; teaching handicapped and disadvantaged students (student characteristics and teaching strategies); seventh and eighth grade homemaking; Homemaking I; Homemaking II: Homemaking III; and a semester course in homemaking. Addressed in the homemaking courses are some or all of the following: nutrition, meal management, consumer aspects of buying food, basic kitchen skills; food preparation; food preservation and processing, relating food and nutrition skills to jobs, and food service career preparation. The chapter dealing with the semester course includes suggestions for food and nutrition laboratories. Also provided are a series of 52 transparency masters and a food and nutrition reference list. (MN)