CURRICULUM MATERIALS TO HELP TEACHERS IN DEVELOPING SPECIFIC PLANS FOR TEACHING FOODS AND NUTRITION IN GRADES 7 THROUGH 12 ARE PRESENTED. CLASSROOM TEACHERS, SUPERVISORS, TEACHER EDUCATORS, AND CURRICULUM DEVELOPMENT STUDENTS CONTRIBUTED TO THE STATEWIDE CURRICULUM PROJECT WHICH DEVELOPED THE MATERIALS. MAJOR CONCEPTS INCORPORATED INTO THE UNITS CONCERN (1) THE INFLUENCE OF ECONOMIC, CULTURAL, PHYSIOLOGICAL, AND PSYCHOLOGICAL FACTORS UPON THE FAMILY FOOD PATTERN, (2) CHEMICAL AND PHYSICAL PROPERTIES OF FOODS AND FACTORS AFFECTING THEIR CHANGE, AND (3) VARIETY AND AVAILABILITY OF FOODS, CONSUMER PRACTICES, AND RESOURCES MANAGEMENT. A SCOPE AND SEQUENCE CHART OUTLINES COURSE CONTENT FOR GRADES 7-12. UNITS INCLUDED ARE (1) YOU AND YOUR FOOD, GRADE 7, (2) CREATIVE FOODS, GRADE 8, (3) THE SCIENCE OF FOOD, GRADE 9, AND (4) IMPORTANCE OF FOOD, ADVANCED GRADES. EACH UNIT CONTAINS AN INTRODUCTORY STATEMENT, OBJECTIVES, GENERALIZATIONS AND CONCEPTS, CONTENT, LEARNING EXPERIENCES, AND EVALUATION IDEAS. THE APPENDIX CONTAINS REFERENCES, AUDIOVISUAL SOURCES, BULLETIN BOARD IDEAS, AN EQUIPMENT LIST, A SAFETY CHECKLIST, A CHART OF FOUR SUGGESTED LEVELS OF LEARNING IN FOOD PREPARATION, AND FORMS FOR USE IN HOME EXPERIENCES, LABORATORY AND MEAL EVALUATION, AND MEAL PLANNING. THIS DOCUMENT IS AVAILABLE FOR $1.45 FROM DOCUMENTS SECTION, STATE DEPARTMENT OF EDUCATION, ROOM 140, CENTENNIAL OFFICE BUILDING, 658 CEDAR STREET, ST. PAUL, MINNESOTA 55101. (FP)