Boss' Healthy Buddies
A Nutrition Resource Matched to SC Elementary Education Standards
Third Grade Lessons
You are welcome to use our program for free. All we ask is that you let us know that you are using it by
sending us an email to HealthyEating@wofford.edu with your name, school name and location. Thank you!
Download all lessons in a single .zip file
These lessons are designed to be taught first as an introduction to the set:

Why Is It Important to be Healthy?  SC STANDARD 3.C.1.1 to 3.C.1.5
Interact with others to explore ideas and concepts, communicate meaning, and develop logical interpretations through collaborative conversations; build upon the ideas of others to clearly express one’s own views while respecting diverse perspectives. 
Introduction to My Plate  SC STANDARD 3.RI.1
Demonstrate understanding of the organization and basic features of print 
5210 Choosing Your Foods  SC STANDARD 3.ATO.8
Solve twostep realworld problems using addition, subtraction, multiplication and division of whole numbers and having whole number answers. Represent these problems using equations with a letter for the unknown quantity.
These lessons are designed to be taught in any order:

Advertising  SC STANDARD 3.I.1.1 & 3.W.6
3.I.1.1 Formulate questions to focus thinking on an idea to narrow and direct further inquiry.
3.W.6 Write independently, legibly, and routinely for a variety of tasks, purposes, and audiences over short and extended time frames. 
Calories  SC STANDARD 3.ATO.3
Represent the problem situation using an equation with a symbol for the unknown 
Carbohydrates  SC STANDARD 3.NSBT.2
Add and subtract whole numbers fluently to 1,000 using knowledge of place value and properties of operations 
Cooking Healthy  SC STANDARD 3.NSF.1
Develop an understanding of fractions (i.e., denominators 2, 3, 4, 6, 8, 10) as numbers 
Cultural Influences  SC STANDARD 3.W.4.1.h
When writing use coordinating and subordinating conjunctions; and produce simple, compound, and complex sentences. 
Dairy  SC STANDARD 3.MDA.2
Estimate and measure liquid volumes (capacity) in customary units (i.e., c., pt., qt., gal.) and metric units (i.e., mL, L) to the nearest whole unit. 
Differences in Drinks  SC STANDARD 3.MDA.2 and 3.NSBT.5
Estimate and measure liquid volumes in customary units and metric units to the nearest whole unit. Multiply up to a fourdigit number by a onedigit number and multiply a twodigit number by a twodigit number using strategies based on place value and the properties of operations. 
Farming  SC STANDARD 3.SCS.4.1
Compare the economic conditions for various classes of people in South Carolina, including the elite, the middle class, the lower class, the independent farmers, and the enslaved and free African Americans. 
Fats  SC STANDARD 3.RL.1
Demonstrate understanding of the organization and basic features of print. 
Food Safety  SC STANDARD 3.RL.2
Demonstrate understanding of spoken words, syllables, and sounds. 
Fruits  SC STANDARD 3.S.1A.5
Use mathematical and computational thinking to (1) express quantitative observations using appropriate English or metric units, (2) collect and analyze data, or (3) understand patterns, trends and relationships. 
Geography of Food  SC STANDARD 3.MDA.3
Collect, organize, classify, and interpret data with multiple categories and draw a scaled picture graph and a scaled bar graph to represent the data 
Go, Slow, Whoa Foods  SC STANDARD 3.P.2A.1
Analyze and interpret data from observations and measurements to describe and compare the physical properties of matter (including length, mass, temperature, and volume of liquids). 
Healthy Desserts  SC STANDARD 3.W.2
Write informative/explanatory texts to examine and convey complex ideas and information clearly and accurately through the effective selection, organization, and analysis of content. 
Natural and Processed Food  SC STANDARD 3.RI.7.1
Compare and contrast diverse texts on the same topic, idea, or concept. 
Rainbow Foods  SC STANDARD 3.RL.10.1
Use paragraphlevel context to determine the meaning of words and phrases. 
Sodium  SC STANDARD 3.NSBT.5
Compare and order numbers through 999,999 and represent the comparison using the symbols >, =, or <. 
Sugar  SC STANDARD 3.MDA.3
Collect, organize, classify, and interpret data with multiple categories and draw a scaled picture graph and a scaled bar graph to represent the data 
Vegetables  SC STANDARD 3.NSF.1 and 3.NSF.1.d
Develop an understanding of fractions (i.e., denominators 2, 3, 4, 6, 8, 10) as numbers. A fraction can be represented using set, area, and linear models. 
Vitamins and Minerals  SC STANDARD 3.G.1
Understand that shapes in different categories (e.g., rhombus, rectangle, square, and other 4sided shapes) may share attributes (e.g., 4sided figures) and the shared attributes can define a larger category (e.g., quadrilateral). 
Whole Grains/Fiber  SC STANDARD 3.MDA.5
Understand the concept of area measurement. c. Determine the area of a rectilinear polygon and relate to multiplication and addition.