These eight learning modules provide text, illustrations, and exercises on a variety of nutritional and dietetic topics. The first two modules were prepared by Lisa Henn to instruct older adults in the various food sources of caffeine and fiber and in the harmful effects of caffeine and the dietetic importance of fiber. The third module was designed by Penny Donne to familiarize health care workers with methods and associated problems of weight reduction. The fourth and fifth modules were prepared by Carolyn H. Gustafson. One is addressed to dietetic assistants and the general public and describes how to determine the amount of uncooked meat needed for three-ounce individual portions. The other provides hospital dietitians with a method for modifying recipes to yield a varying number of servings. The sixth module, by Lee Weller Callaway, teaches dietetic technicians and other interested persons about the fundamental components of regular, soft, full-liquid, and clear-liquid diets. The seventh module was designed by Evelyn S. Burgess to instruct nurses and dietetic assistants in the components of low-sodium diets prescribed for hypertension. The eight module, by Minda S. Graff, teaches nurses and nurse's aides to plan one-day menus for patients on a 0.5 gram sodium-restricted diet. Each module provides sequential reinforcement exercises with immediate feedback and a post-test with answers. (JP)