Abstract: The technical development of the food guidance system presented in the nutrition course offered by the American Red Cross is described in this report. The purpose of the course is to enable the consumer to make wise personal food decisions based on current concepts of nutrition for health promotion. The food guidance system organizes information about food and nutrition so that it can be applied to making food selections that promote health. The framework for this system is groups of foods categorized by the nutrients they contain. The first step in the development of the system was the establishment of goals and objectives which specified the desirable levels of nutrients and other food components in one's diet. The framework for the system is described: major food groups, serving sizes and number, nutrient adequacy, and food sources of specific nutrients. The food guidance system also includes information on food sources of fat, cholesterol, sodium, and sweeteners. Menus for 10 days are included, as well as suggestions for adapting them to different energy and nutrient needs. Many tables that are supplied to the students are included. (as)