These instructional materials are intended as a guide for the instructor of a secondary home economics course in food and nutrition. Topics covered in the three units are time, energy, and resource management; selection, care, preparation, and storage of food (seven lessons on dairy foods; fats and oils; cereals and breads; fruits and vegetables; eggs, meats, and legumes; others; and food preservation); and meals for family and special occasions. Each unit or lesson may contain some or all of the following: unit (lesson) and specific objectives; lesson outline with suggested instructor activities, list of needed instructional materials, and list of references; notes to instructor; information sheets in outline form; handouts; transparency masters; assignment sheets; answers to assignment sheets; job sheets; unit (lesson) examination; and answers to examination. Instructors may choose from the assignments and learning activities and adapt them to their local programs. Units may also be supplemented with additional local resources. (YLB)