This publication contains 24 objectives and related evaluation items for grades K-6. The collection is organized into the following categories: daily food choices, food processing, consumer education, nutrients from food, nutrients and disease, storage preparation methods, food in man's environment, and table manners. Three elements--the objective, six measurement items, and means of judging the adequacy of student responses--are included for each objective in the collection. Each objective is stated in operational terms and is identified by a category and a sub-category which serve to limit and define it. The behavioral aspect as well as the content of each objective have been carefully selected as a means of requiring the student to master basic concepts of nutrition. The complete collection requires acquisition of a wide range of behaviors; some objectives require only knowledge recall, while others require the student to apply his knowledge and/or analyze given problems. (Author)