This comprehensive curriculum guide for junior high through adult levels presents foods and nutrition as they relate to quality living, career orientation, and occupational training. The first section is a conceptual outline of core material in foods and nutrition. Five instructional levels are I (grades 7-9), II (9-10), III (10-11), IV (11-12), and V (12-adult). Levels at which each concept is taught are indicated as well as location of the concepts in the units by page number. Nine concepts are included: nutrition, consumer practices, meal planning, kitchen equipment, sanitation and safety, management, food preparation, food preservation, and food related occupations. Resource units follow. Materials in five units for the five levels include overall and behavioral objectives, unit outline, and detailed outline incorporating behavioral objectives and learning and evaluation experiences. Guides for seven semester courses follow the same format. The next section contains five mini-units or modules for adult education. Concepts, behavioral objectives, and learning experiences are identified. The final section is a guide for promoting and teaching occupational food service to grade 11-12 home economics students or out-of-school youth and adults. Appendixes, amounting to approximately one-third of the guide, include (1) teaching suggestions; (2) puzzles, games, and display ideas; (3) laboratory suggestions; (4) test items; and (5) bibliography and resources. (YLB)