This curriculum guide for nutrition education grade 3, was designed to incorporate knowledge of thirteen concepts into the child's decision-making processes as a food consumer. These concepts, as covered by the guide, are: affecting bodily well-being through nutrition; affecting dental health through nutrition; models for diet selection; controlling bacterial growth in foods; how to keep foods safe temporarily; treating foods to prolong safe usage; ethnic food traditions; family food customs; effects of peer influence on food habits; effects of advertising on food choices; supply of money affects food choices; accessibility of food affects food choices; preparing foods in different ways. Each concept is taught in one lesson which can usually be accomplished in about a half hour. Careers in health and food production are also identified. Each lesson involves an activity using oral communication skills and sometimes illustrative, dramatic, or written skills. Several duplication masters are included. (RE)