Healthy Eating Decisions
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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
  • 5-2-1-0 Choosing Your Foods - SC STANDARD 3.ATO.8
     Solve two-step real-world  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 four-digit number by a one-digit number and multiply a two-digit number by a two-digit 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 paragraph-level 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 4-sided shapes) may share attributes (e.g., 4-sided 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.