This curriculum guide, in Spanish, consists of a compilation of concepts, activities, and skills for the student with disabilities who receives services from the special education programs of Puerto Rico. Lesson plans cover the basic principles of nutrition, food handling, and food preparation for adolescents. The following units are presented with concepts, suggested activities, and skills in the following areas: (1) basic nutrition principles; (2) basic food groups; (3) daily nutritional requirements; (4) menu planning; (5) utensils and kitchen equipment; (6) safety and accident prevention rules; (7) cleaning kitchen equipment; (8) cleaning kitchen utensils; (9) measuring ingredients; (10) selection and purchase of foods; (11) food storage; (12) kitchen recipes; (13) preparation and table service; and (14) table manners. Eleven appendixes contain more specific information about food handling, safe storage, and preparation. (Contains seven references.) (SLD)