Boss' Healthy Buddies

A Nutrition Resource Matched to SC Elementary Education Standards

Fourth 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 4.W.1 Standard 1
  Write arguments to support claims with clear reasons and relevant evidence. Introduction to
• 5-2-1-0 Choosing Your Foods - SC STANDARD 4.ATO.1
  Interpret a multiplication equation as a comparison (e.g. interpret 35 = 5x7 as a statement that 35 is 5 times as many as 7 and 7 times as many as 5.) Represent verbal statements of multiplicative comparisons as multiplication equations.

These lessons are designed to be taught in any order:

• Advertising - SC STANDARD 4.I.2
  Transact with texts to formulate questions, propose explanations, and consider alternative views and multiple perspectives.
• Calories - SC STANDARD 4.ATO.3
  Solve multi-step, real-world problems using the four operations. Represent the problem using an equation with a variable as the unknown quantity.
• Carbohydrates - SC STANDARD 4.NSBT.4
  Fluently add and subtract multi-digit whole numbers using strategies to include a standard algorithm.
• Cooking Healthy - SC STANDARD 4.NSF.3
  Develop an understanding of addition and subtraction of fractions (i.e., denominators 2, 3, 4, 5, 6, 8, 10, 12, 25, 100)
• Cultural Influences - SC STANDARD 4.W.4.1.h
  When writing use a variety of sentence types to produce complete sentences, recognizing and correcting inappropriate fragments and run-ons.
• Dairy - SC STANDARD 4.NSBT.3
  Use rounding as one form of estimation and round whole numbers to any given place value.
• Differences in Drinks - SC STANDARD 4.MDA.1 C 
  Convert measurements within a single system of measurement, customary (i.e., in., ft., yd., oz., lb., sec., min., hr.) or metric (i.e., cm, m, km, g, kg, mL, L) from a larger to a smaller unit.
• Farming - SC STANDARD 4.USS.5
  Explain the importance of jobs in the fulfillment of personal and social goals.
• Fats - SC STANDARD 4.I.3.2
  Organize and categorize important information; collaborate to validate or revise thinking; report relevant findings.
• Food Safety - SC STANDARD 4.I.4.3
  Determine appropriate tools and develop a plan to communicate findings and/or take informed action.
• Fruits - SC STANDARD 4.NSF.6
  Write a fraction with a denominator of 10 or 100 using decimal notation, and read and write a decimal number as a fraction.
• Go Breakfast - SC STANDARD 4.NSF.3
  Develop an understanding of addition and subtraction of fractions (i.e., denominators 2, 3, 4, 5, 6, 8, 10, 12, 25, 100) based on unit fractions.
• Go, Slow, Whoa Foods - SC STANDARD 4.I.1.1 and 4.SS.4.1
  Formulate questions to focus thinking on an idea to narrow and direct further inquiry.
  Summarize the accomplishments of the Vikings and the Portuguese, Spanish, English, and French explorers, including Leif Eriksson, Columbus, Hernando de Soto, Magellan, Henry  Hudson, John Cabot, and La Salle.
• Sugar - SC STANDARD 4.USS.2 and 4.MDA.1
  The student will demonstrate an understanding of how the settlement of North America was influenced by the interactions of Native Americans, Europeans, and Africans. Convert measurements within a single system of measurement, customary or metric, from a larger to a smaller unit.
• Vegetables - SC STANDARD 4.NSF.3
  Develop an understanding of addition and subtraction of fractions (i.e., denominators 2, 3, 4, 5, 6, 8, 10, 12, 25, 100) based on unit fractions.
• Whole Grains - SC STANDARD 4.MDA.3
  Apply the area and perimeter formulas for rectangles.