This document contains competencies and criterion-referenced test items for the Intermediate Food and Nutrition semester course in Missouri that were derived from the duties and tasks of the Missouri homemaker and identified and validated by home economics teachers and subject matter specialists. The guide is designed to assist home economics teachers in incorporating the Vocational Instructional Management System (VIMS) into the intermediate Food and Nutrition semester course. The document begins with a 16-item reference list. Individual competency listings consist of a duty area, task(s), performance objective and criteria, and criterion-referenced test item with answer. Instructional areas covered include the following: recognizing the social and psychological influences of food and nutrition; recognizing the relationship between food and health; recognizing nutritional needs and the life cycle; recognizing special nutritional and food needs of individuals; investigating consumer information; creating food purchase plans; developing a time and resource management plan; preparing meals and snacks; describing family meal patterns; comparing meal service options; recognizing careers in food and nutrition; identifying types of small businesses; and developing leadership through Future Homemakers of America. (KC)