This curriculum guide, designed to facilitate nutrition education in grades 4 through 6, can be used as a basis for curriculum development at the school district level or as a basis for teachers' daily lesson planning. Curriculum materials are prefaced by a list of nutrition concepts and understandings, an objectives-based grade placement chart, and 41 suggestions for evaluating learner comprehension. Materials focus on foods and civilizations, food selection and societies, how the body uses food, energy foods, and foods for growth. The guide is arranged by topic, subtopic, terminal objectives, enabling objectives, learner activities and teacher information. The topics and subtopics provide the teacher with a means for identifying the desired broad area of nutrition. The learner activities are intended to assist pupils in achieving the enabling objectives. Finally the teacher information section provides the teacher with information needed to facilitate the implementation of the learner activities. A list of books and related resources plus a chart of the nutritive value of some foods are appended. (Author/RH)