The primary purpose of this study was to develop a proposed conceptual framework for a semester course in nutrition and foods for vocational home economics at the secondary level. A questionnaire was developed and sent to three groups of Texas educators: homemaking teachers, teacher educators, and nutrition professors. The instrument obtained responses relative to values placed on concepts for nutrition education. Analysis of variance and Duncan's procedure were used to determine variance among means of the groups. The educators agreed on the value of the majority of concepts presented. Where significant differences occurred, homemaking teachers and teacher educators had similar values that differed from those of nutrition professors. Nutrition professors placed high values on concepts relating to basic nutrition, whereas homemaking teachers and teacher educators placed high values on concepts dealing with food preparation skills. Recommendations were made for updating the nutrition knowledge of homemaking teachers and providing them with assistance in planning and resources for conducting one-semester courses in foods and nutrition. (The conceptual framework developed during this research is included as a curriculum guide in an appendix to the report.) (Author/KC)