This curriculum guide was developed by the Utah State Board of Education to assist teachers in developing lesson plans for food science and food preparation courses at the high school level. Key features include the lesson plans and a brief nutrient review. The lesson plans are divided into eleven categories covering topics such as microorganisms, the scientific method, the nature of water, carbohydrates, protein, and fats and oils. The nutrient review briefly describes some fundamental nutrients; a table listing eleven nutrients, their associated purpose and food source is included. An understanding of basic and intermediate nutrition is assumed.