This curriculum guide provides instructional materials for a 10-unit secondary-level science-based nutrition course. Each unit contains some or all of the following components: a summary sheet for each function, including generalizations with corresponding objectives, additional learning activities, and additional resources; unit outline; pretest; activity sheets with generalization, objectives, background information, discussion questions, equipment list, procedures, and summary; resource list; and posttest. A unit may consist of one or two functions. Unit topics include safe and proper use of equipment and sanitation; eating a variety of foods; digestion and absorption; food science; avoiding too much fat, saturated fat, and cholesterol; eating foods with adequate starch and fiber; avoiding too much sugar; avoiding too much sodium; drinking alcohol in moderation; and maintaining desirable weight. (YLB)