The purpose of this handbook is to develop positive attitudes and skills toward healthy eating and healthy lifestyles among Yukon First Nations people. The introduction describes traditional food sources of the Yukon and how Native peoples met their nutritional needs by eating a variety of wild animal, fish, and plant foods. However, current eating habits of Yukon peoples have resulted in the lack of certain minerals and vitamins in the diet and in consumption of too much fat. The first section describes the four food groups, including examples of traditional and market foods; offers diet recommendations on variety, balance, and moderation; describes needed nutrients for energy and health; describes the role and food sources of calcium and fiber; describes different types of fat; and provides guidelines about food safety. The second section describes risk factors associated with heart disease and diabetes and explains lactose intolerance--the inability to digest lactose, a natural sugar found in milk. The third section describes special dietary needs during pregnancy, provides information on breast-feeding and formula feeding, describes ways of introducing solid foods to infants, and overviews the dietary needs of the elderly. The last section includes learning activities related to healthy eating. Each activity includes an objective, needed materials, information on conducting the activity, and instructional materials. Also included are recipes for preparing dishes using both traditional and market foods, an evaluation form, a list of additional resources, photographs, and references. (LP)