This manual presents a design for teaching science principles and mathematics concepts through a sequence of activities concentrating on weather, solar food dryers, and nutrition. Part I focuses on the effect of solar energy on air and water, examining the concepts of evaporation, condensation, radiation, conduction, and convection. These concepts are applied to food drying in part II where students experiment to build the most effective solar food dryer for their locality. Emphasis is placed on using locally available materials and making the hardware needed. In part III, students use their food dryer in experiments demonstrating the effect of drying food and the importance of using proper drying methods. They also create balanced diets from the food they have dried and compile information about food drying for people in their community. Each part begins with an introduction and diagram outlining the major concepts covered and is followed by clusters of activities; background information is provided before each related group of activities. Each activity contains a brief introduction, list of materials needed, procedures, instructional strategies, possible discussion topics, and suggestions for further study. Although designed as a full-year course of study, individual activities may be selected to enhance a standard curriculum. (JN)