These two documents are manuals for an intermediate level 4-H food and nutrition project. The leader's guide includes an introduction, 10 units, and a supplemental unit. The introduction includes a discussion of 4-H philosophy, sources of help, working with middle school boys and girls, how the guide is organized, and how to organize meetings. Tables list the staple foods, equipment, and materials needed for each lesson. Topics of the units are fruit, potatoes and onions, lentils and pork, cheese, poultry, wheat, locally produced vegetables, hunted and gathered foods, meal planning, and careers and hobbies with food. The supplemental unit is on food, exercise, and heredity. The member manual includes 10 units. The first eight units include key points, an introduction, information about the Pacific Northwest, food preparation information, recipes, meal management information, safety and storage information, nutrition and health information, consumer information, activities, ideas to explore, and checklists for the unit. The meal planning unit lists key points. The careers unit provides information about the following occupations: dietitian, food processor, food buyer, food sanitarian, and chef. The supplemental unit is not included in the member manual. (CML)