This guide was developed to be used by consumer home economics teachers as a resource in planning and teaching a year-long course in foods and nutrition for high school students in North Carolina. The guide is organized in units of instruction for a first semester course and a second semester course. Each unit contains a content outline, including identified competencies, objectives, suggested learning/teaching activities, and resources to use in developing and teaching the course. The guide also contains general planning information; a list of competencies and instructional objectives for the course, a competency test-item bank, and a list of references and resources. The 12 units cover the following topics: food patterns and customs; relation of diet to health and appearance; meal planning to meet nutrient requirements; organization and management of kitchen facilities; management of resources in food preparation and service; trends and development in foods and nutrition; management of the food dollar; food conservation and preservation; meeting nutritional needs of family members; creativity in meal planning, preparation, and service; regional and international food specialties; and career opportunities in foods and nutrition. (KC)