To be used in conjunction with the "Nutrition Education-Choose Well, Be Well" curriculum series, this curriculum guide is designed to help teachers in primary grades acquire the skills necessary to provide and implement effective nutrition education. The document is based on the goals set forth in the Health Instruction Framework for California Public Schools and on the topics identified in the publication entitled "Minimum Proficiency Levels for Nutrition Education in California Schools." Chapter 1 provides introductory information about the manual's objectives and organization, while chapters 2, 3, and 4 cover the five topics identified in the California nutrition education proficiency guidelines. The topics include the following categories: food choices, factors influencing food choices, food-related careers, consumer competencies, and food handling. For each of these topics, minimum proficiency levels for students in grades 1 through 3 are indicated and specific lessons, teaching strategies, and activities are suggested for achieving these proficiencies. Illustrations, work sheets, games, handouts, and other related materials are included in appendices A-F. (MP)