Six major concepts form the framework for this third grade nutrition education curriculum: (1) Food is essential for all living things (identifying basic food groups, classifying processed foods into basic food groups, and identifying food varieties produced locally); (2) Nutrition is the food you eat and how the body uses it (recognizing how food choices are related to a healthy body and the characteristics of a healthy person, and understanding how food eaten is related to growth); (3) Food is made up of different nutrients needed for health and growth (recognizing personal eating habits and identifying nutritious foods and snacks); (4) All persons throughout life need the same nutrients, but in different amounts (realizing that serving sizes vary according to individual needs); (5) Food production and sanitation affect food quality (understanding how food is marketed and the importance of cleanliness in handling food); and (6) Eating is a behavioral activity which affects individuals socially, emotionally, and physiologically (recognizing the need for good manners and behavior at home and in the school cafeteria). Class activities are outlined for each concept, accompanied by illustrations and suggestions for teacher resources. Supplementary materials are provided. (JD)