Six major concepts form the framework for this second grade nutrition education curriculum: (1) Food is essential for all living things (identifying basic food groups, classifying processed foods into basic food groups, and identifying food varieties produced locally); (2) Nutrition is the food you eat and how the body uses it (recognizing how food choices are related to a healthy body and growth); (3) Food is made up of different nutrients needed for health and growth (recognizing personal eating habits and identifying nutritious food and snacks); (4) All persons throughout life need the same nutrients, but in different amounts (realizing that serving sizes vary depending upon individual needs); (5) Food production and sanitation affect food quality (realizing how food is marketed and recognizing the necessity of cleanliness in food handling); and (6) Eating is a behavioral activity which affects individuals socially, emotionally, and physiologically (recognizing manners appropriate to home and school, practicing good table manners, and making choices from a menu). Class activities are outlined, accompanied by illustrations and suggested resources for teachers. Supplementary materials are provided. (JD)