Proper and balanced nutrition indicates regular intake of essential nutrients by five meals a day. Healthy nutrition is crucial for the proper growth and development of the organism, the maintenance of a good physical and mental health and the prevention of various diseases and infections. In young school children, development of healthy eating habits is greatly influenced by their parents and primary education teachers. They are responsible for children’s nutritional education which is crucial for good health in adulthood. The aim of this study was to evaluate correlation between the dietary habits and nutritional knowledge of primary school teachers with methodological design of activities for the development of pupils’ healthy eating habits. The research was conducted in the continental part of the Republic of Croatia on a sample of 112 participants. The data was collected using the questionnaire on nutritional knowledge, dietary habits and methodical design of teachers’ activities. According to the obtained results, it is concluded that the participants do not have the expected high level of nutritional knowledge. However, despite that, they still have good dietary habits. Majority of the participants consume 4 to 5 meals a day, regularly eat snacks at work (fruit and/or cooked meals), and mostly consume water. In teaching practice, the participants often apply different procedures of methodological design of activities for the development of pupils` healthy eating habits. These activities are regularly carried out within the subject Nature and Society. During the teaching process, the participants use various knowledge sources. Correlation between dietary habits and nutritional knowledge of primary school teachers and methodological design of activities for the development of pupils’ healthy eating habits in their teaching practice was not found. To conclude, the nutritional education of teachers is crucial for the successful development of their pupils` healthy eating habits, so it is necessary to enhance faculty curricula by implementing more content on nutrition and to provide them adequate professional training.