To improve students' food habits through teacher training in newer teaching methods as applied to nutrition, curriculum materials based on four basic nutrition concepts were developed, pilot tested, evaluated, and revised. Ten Louisiana home economics teachers were given inservice training, and they field tested the curriculum materials using 425 11th and 12th grade students. Daily logs of use and evaluations were kept by the teachers. Final evaluation was in terms of changes in affective behavior toward food as shown by a 24-hour dietary recall. Matched recalls for 263 students on a pre-, post-, and followup-test basis revealed significant deterioration 4 weeks later. Findings imply a need for preservice and inservice nutrition education for all teachers, evaluation and revision of foods and nutrition curriculums to include an emphasis on applied nutrition, and the coordination and integration of nutrition at all levels. The resource unit, study instruments, and other information are appended. This Ed.D. dissertation was submitted to the Oklahoma State University. (Author/SB)