This competency-based preservice home economics teacher education module on technological, sociological, ecological, and environmental factors related to food is the first in a set of five modules on consumer education related to foods and nutrition. (This set is part of a larger series of sixty-seven modules on the Management Approach to Teaching Consumer and Homemaking Education [MATCHE]--see CE 019 901-967.) Following the module objective and overview, four units of instruction are presented: (1) the dietary goals for the United States and food choice; (2) impact of food technology and food choice; (3) food additives, chemicals in foods, and food choice; and (4) sociological, ecological, and environmental factors in food choice. Each unit generally includes the following elements: objectives, overview, narrative summary, pre/posttest, suggested activities, progress check, and suggested resources (readings). A module pre/posttest (with answer key) concludes the document. (Workshop proceedings relating to the development of these modules are available in the ERIC system as CE 019 896-899; also available is a module on utilizing FHA-HERO as an instructional strategy to expand and strengthen the home economics instructional programs [CE 019 900].) (JH)