This curriculum guide provides instructional materials designed to prepare students for entry-level jobs such as dietetic aide or food service worker in a health care facility. It serves as the basic core of the occupationally sequenced Dietetic Support Personnel Training Program. Five sections and 13 instructional units are included. Each unit of instruction consists of eight basic components: performance objectives, teacher activities, information sheets (content essential for meeting the cognitive objective), assignment sheets (applications of areas of knowledge that are prerequisites to skill development), job sheets (procedures to complete a manipulative or psychomotor skill), transparency masters, tests, and test and assignment sheet answers. Section A, an orientation, and section B, on nutrition and diet therapy, each contain one unit: Orientation to the Health Field, and Dietetics and Basic Nutrition, respectively. The five units in section C, on sanitation and safety, are Personal Hygiene, Warewashing, Housekeeping and Pest Control, Food-Borne Illnesses, and Safety. Section D, on food production, includes four units: Receiving, Food Handling, and Storage; Equipment; Food Production and Service; and Work Simplification. Section E on human relations, contains two units: Teamwork and Basic Communications Skills. (YLB)