This resource manual is designed for use by teachers of grades 7 through 12 in conjunction with the "Nutrition Education -- Choose Well, Be Well" curriculum series. Based on the goals set forth in the Health Instruction Framework for California Public Schools and the topics identified in the publication entitled "Minimum Proficiency Levels for Nutrition Education in California Schools," the manual is intended to help teachers acquire the skills necessary for providing effective instruction in this area. Chapter 1 of the document presents an introductory overview to the manual's objectives and organization, while chapters 2 through 6 cover the five topics identified in the California nutrition education proficiency guidelines: food choices, factors influencing food choices, food-related careers, consumer competencies, and food handling. For each of these topics, minimum proficiency levels for students are indicated and specific questions are asked so that teachers can check retention of key facts. Answers are provided after each set of questions. (MP)