This booklet presents a nutrient approach to teaching nutrition. It contains basic nutrition information along with suggestions for translating this information to fulfill the needs of families and individuals. Topics discussed are: (1) a nutrient approach to teaching nutrition; (2) functions of nutrients; (3) how food handling affects nutrient content; (4) nutrients translated into dietary recommendations; (5) what nutrition surveys tell us about U.S. diets; (6) applying nutrient recommendations in everyday food for people; (7) nutrition-wise food buying; (8) cultural and symbolic meanings in food selection; (9) educating the consumer in using nutrition information; and (10) food, nutrition, and health: some issues and controversies. A table is included listing nutrients, their sources in foods, and their major physiological functions. (JD)