This book is intended for the teaching of nutrition and food concepts in informal settings for elementary school students. Part I offers a brief perspective on food education and a discussion on how children can learn about nutrition and good food habits through creative experiences in the kitchen. Part II presents a guide to involving children in food experiences and includes a glossary of cooking terms and descriptions of cooking utensils and measurement techniques. Part III is devoted to descriptions of learning activities, each centered around a different food group. Directions for the activities state the educational objectives for the session, materials needed, procedures to be followed, and a note for the instructor on the nutrition education emphasis involved in the activity. In Part IV, classroom activities are suggested for expanding a school food and nutrition curriculum. Educational sources and resources on the topic of nutrition are listed in Part V. Part VI presents suggestions for creating nutritious menus focusing on the preparation of school lunches and snacks. Part VII contains recipes for nourishing beverages, salads, dressings, soups, main dishes, snacks, desserts and breads. Each section includes a brief bibliography of references for additional information. (JD)