This curriculum guide for food and nutrition is part of the senior high home economics curriculum for the province of Manitoba. An overview presents a rationale for the curriculum, program goals and objectives, and implementation strategies. The topic of food and nutrition is divided into eight major concepts or topics: significance of food, consumer aspects of food and nutrition, family aspects of food and health, Canada's food supply, Canadian food practices, global food issues, careers in food, and planning, preparing, and serving meals. All major concepts are accompanied by major objectives that provide an overview of what the students should achieve through the study of a particular concept. Each major concept is further broken down into subconcepts, each of which includes a generalization. Student objectives, intended to develop the ideas presented in the generalizations, are provided in order to lead students from a simple to a more complex understanding of the subconcepts and ultimately, of the major concepts. Student activities are designed to help students achieve the stated objectives. A 23-item bibliography is included in the document. (KC)