The instructional materials contained in this guide are designed for consumer and nutrition education and have been structured in accordance with federal regulations for vocational consumer and homemaking educational programs. Instructional objectives and activities are divided into three levels: level 1 for youth in exploratory/beginning programs, level 2 for intermediate level programs, and level 3 for advanced home economics students. Each level contains an overview providing concepts to be covered, generalizations, objectives, and evaluation measures for the section. Exercises in level 1 involve the food value of seafood, differences between finfish and shellfish, and seafood snacks. Provided in level 2 are exercises and charts on nutrition, fish cuts and forms, inspection and grading, characteristics of good quality seafood, season availability, market forms, and seafood purchase, preparation, and storage. Therapeutic diets, characteristics of good quality, cleaning and filleting, sanitation, storage, processing, cost analysis, consumer information and advanced preparation are covered in level 3 activities. In addition to conventional exercises, this guide contains such supplementary activities as seafood puzzles, riddles, and scrabble. Drawings, references, and resource materials are appended. (CE 025 858 is a seafood manual for school food service personnel and CE 025 859 is a seafood guide for occupational food service programs.) (MN)