This curriculum guide contains competency-based curricula suggested for teaching foods and nutrition courses on the elementary, middle/junior high school, senior high school, and postsecondary levels in Florida. For each level, concepts and subconcepts are presented, referenced to competencies or terminal performance objectives. For each competency, learning activities that are appropriate for the various age groups are suggested, along with resources needed to conduct the activities. The guide also contains suggestions for educational activities for each level. A bibliography is included. (KC)