This handbook provides nutrition activities and resource material that the food service worker can use in cooperation with the teacher to promote an understanding of major nutrition concepts and concerns. It focuses on the concept that a school's food service program serves as an extension of the classroom. The classroom and the cafeteria teachings must reinforce each other in order for the students to accept the nutrition concept being stressed. A "Recommended Dietary Allowance" (RDA) table is included providing the specific nutrient recommendations developed for populations of various ages and both sexes. Dietary guidelines are given that provide a flexible framework for making food selections to meet the nutrients specified by the RDA. Classroom activities for grades K-6 reinforce the objectives of nutrition instruction, and provide school food service personnel with methods that can be used in cooperation with the instructional and cafeteria staff. (JD)