Intended for use by teachers on the junior high and high school levels, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines four courses in the area of food and nutrition. The four units cover many of the same topics with increasing complexity as the student progresses from the seventh grade introduction to the high school level. The major concepts include the following: (1) the relation of nutrition to health and appearance; (2) food preparation; (3) a well-balanced diet; (4) table manners; (5) table settings; (6) consumer purchasing of food; (7) influences on eating habits; (8) family meals, the choice of food, nutritional needs, budget, and preparation; and (9) job opportunities in the food service industry. For each unit, major concepts are identified as well as behavioral objectives which are stated in terms of student competencies, and the specific teaching strategies are accompanied by references to outside resources and supporting generalizations. Units 1 and 2, which are to be used in the seventh and eighth grades, each require a four-week period for completion while the comprehensive level units need five to seven weeks each. A separate publication (CE 017 503) outlines a semester course on the same subject, and the appendix to the entire series (CE 017 496) includes activities for each instructional unit. (ELG)