This course, adapted from military curriculum materials for use in technical and vocational education, is of interest to food service personnel and to some food service supply personnel. Designed for independent study, the course includes the principles of nutrition, including nutrients and the effects of digestive processes on each individual's caloric and nutritive requirements. It gives the basic food groups, explains the composition of foods, and specifies the importance of each in menu planning. It outlines nutritional standards, adult energy requirements, and methods of nutritional evaluation and analysis. The 16 food groups used in menu construction for item substitution are described, with emphasis on the importance of planning for acceptability. The course consists of a lesson assignment, contents pages, lesson text, self-grading lesson exercises, and a student inquiry sheet. A final examination, to be sent to the student's school for grading, completes the course. A glossary of nutrition and menu planning terms is appended. (KC)