This unit is designed to familiarize students in grades 3-6 with wheat production; teach them the nutritional value of wheat products and their role in a well-balanced diet; and give then an easy, hands-on experience in bread making with a nominal amount of cleanup for teachers. The kit suggests that in the first week, teachers discuss wheat production and its value to the state and local economies, examining how wheat farming has changed over the years. In the second week, teachers should discuss wheat flour's nutritional value and the importance of wheat products in a balanced diet. In the third week, they should discuss the importance of safety and sanitation in cooking experiences and conduct the Bread in a Bag activity. The kit presents a Bread in a Bag Checklist designed to help in preparing for the unit, and it offers the Bread in a Bag recipe and procedure. It also includes a nutritional value study sheet, a safety and sanitation in cooking experiments study sheet, a teacher answer sheet to study guides, and a classroom extension activity sheet. The kit provides a set of transparency masters. (Contains 191 references.) (SM)