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Food, Food Safety and Nutrition

Take Extra Precautions When Cooking for Large Groups



Food is always a great way to get people together, and often people like to cook food for big gatherings that might include large family meals for the holidays, concession stands, church suppers or community meals for the hungry. When a large number of people gather for a meal, food preparers and servers should take extra precautions to make sure they are practicing food safety.
11/19/2014 8:00:00 AM


Sustainable Intensification, Part Two Play Audio



Jules Pretty talks about feeding an ever-expanding world population.

11/18/2014 6:00:00 PM


THE EATING MARATHON HAS BEGUN Play Audio



We’re in the early stages of what many call an eating marathon – which started with Halloween and runs through Valentine’s. Also along the marathon route are Thanksgiving, Christmas, New Year’s and the Super Bowl. So, how can we enjoy all of these occasions without packing on the pounds? K-State Research and Extension family and consumer sciences specialist for northeast Kansas, Sharolyn Jackson, says eating in moderation and being physically active are two of the best ways to avoid gaining weight over the next several months.
 

11/13/2014 6:00:00 PM


Education Important in Recognizing Food Allergens



Recently, the U.S. Food and Drug Administration (FDA) issued a consumer update outlining the hazards of undeclared food allergens in certain food products. Fadi Aramouni, extension specialist and professor of food science at Kansas State University, is an expert in food processing and food product development. He said consumers should be aware of the FDA update, as food ingredient label education is important.
11/12/2014 8:00:00 AM


PREPARING FOR THANKSGIVING Play Audio



According to the National Turkey Federation, 91% of Americans eat turkey on Thanksgiving. And, they’re eating a lot of it! 46 million turkeys are eaten each Thanksgiving and 22 million are eaten each Christmas. A common fear associated with fixing a turkey is overcooking it and having it turn into turkey jerky. K-State Research and Extension food scientist Karen Blakeslee says choosing and preparing a turkey isn’t complicated – if you plan ahead and follow a few simple steps.
 

11/6/2014 6:00:00 PM


New Book Delves into ‘Depolarizing Food and Agriculture’



Conventional versus organic? Local production or global food sourcing? For one reason or another, those involved in growing and raising our food are often at odds with one another.
10/29/2014 8:00:00 AM


JoEllyn Argabright Play Audio



Kate Hagans visits with the sole Extension agent in Rawlins County, JoEllyn Argabright, about local food and nutrition initiatives she has initiated, tied in to production agriculture and youth development in that northwest Kansas county.

10/23/2014 7:00:00 PM


Keeping Food Safe: Prevention Better Than Response



Each year in the United States, about 42,000 cases of salmonella infection are reported, according to the Centers for Disease Control and Prevention (CDC). Because many cases are not diagnosed or reported, the actual number of infections is estimated to be close to 1 million.
10/22/2014 8:00:00 AM


Kansas Grocer Forms Unique Relationship with Local Farmers



Rural Kansas Grocer Forms Unique Relationship with Local Farmers Video

Produce items adorned with oval-shaped gold stickers at Hiawatha Thiftway, located in northeast Kansas, are grown by local farmers. Store owner Tim White partners with the local farmers’ market to bring these locally grown foods into his store.

10/20/2014 8:00:00 AM


BCI Develops Training Modules in Collaboration with $25 Million Research Effort



A series of new beef cattle online training modules has been released by the Beef Cattle Institute at Kansas State University. The series was produced in part with funds from a $25 million grant distributed to 16 institutions in 2012.
10/7/2014 8:00:00 AM


Report Projects Positive Outlook for Pork Producers and Consumers



The U.S. pork industry today is small by historic standards. But, signs of producers holding back more females to increase the breeding herd mean the industry is in the process of expanding, which could put more pounds of pork in grocery stores by the middle of next year.
10/6/2014 8:00:00 AM


HOW TO LIVE MORE SUSTAINABLY (PART TWO) Play Audio



Current food choices in the United States create a carbon footprint that is one-fourth larger than that created by Americans’ driving habits. But, how can we reduce the energy and waste created by the food we eat? A K-State Research and Extension publication offers dozens of ways to eat healthy while helping preserve the planet for future generations. Last week, we explored the meaning of a sustainable diet and some of the foods that promote sustainability. On this week’s Sound Living: small changes we can all make to address the world’s sustainability problems.
 

10/2/2014 7:00:00 PM


Food Animal Production Faces Challenges with New Antibiotic Regulations



The U.S. Food and Drug Administration (FDA) has announced that revised labels established according to Guidance Documents #209 and #213 will go into effect in December 2016.  There will also be new regulations regarding how veterinarians will authorize the use of medically important antibiotics in the feed of food animals.
9/29/2014 8:00:00 AM


DAIRY SAFETY AWARENESS Play Audio



Safety should always be a top priority on the dairy, according to K-State dairy specialist Mike Brouk. And as the pace ramps up even further in the fall, producers are advised to troubleshoot for potential hazards and correct them.  Brouk also talks this week about assuring that dairy employees are up to speed on safety practices.                                        

9/25/2014 7:00:00 PM


HOW TO LIVE MORE SUSTAINABLY (PART ONE) Play Audio



Sustainability is often associated with saving the planet by using less energy and reducing our overall carbon footprint. But, just how difficult is it to live more sustainably? A publication from K-State Research and Extension offers dozens of ways to have a tasty, healthful and sustainable diet – and at the same time have a positive impact on the environment. On today’s Sound Living: the first in a two-part series with K-State Research and Extension human nutrition specialist, registered dietitian and author of the publication: Making Everyday Choices for a Healthy, Sustainable Diet, Mary Meck Higgins.
 

9/25/2014 7:00:00 PM


FOOD SAFETY EDUCATION MONTH Play Audio



September is National Food Safety Education Month, a perfect time to remind families about the importance of food safety and the steps they can take to reduce the risk of food borne illness. On today’s Sound Living: K-State Research and Extension food scientist Karen Blakeslee offers some easy-to-follow food safety tips to protect your family’s health every time you prepare food.
 

9/18/2014 7:00:00 PM


IDENTIFYING ADOLESCENT HEALTH NEEDS Play Audio



K-State Research and Extension is conducting a survey to identify adolescent health needs and what can be done to address those needs. If you live in Kansas and are over the age of 13, you’re eligible to participate in the online survey. However, the deadline for completing the survey is September 19th. K-State Research and Extension youth development specialist Elaine Johannes and Kansas Adolescent Health Community Input Survey project manager, Bryant Miller, a graduate student in the K-State School of Family Studies and Human Services, discuss how the information being gathered can be used to improve adolescent health in Kansas.

9/11/2014 7:00:00 PM


FINANCIAL RECOVERY AFTER A DISASTER Play Audio



Disaster is commonly defined as a sudden event, such as an accident or a natural catastrophe that causes great damage or loss of life. While we can’t always control what happens, we can be better prepared to deal with a disaster. For the nearly three million people who live in Kansas, a disaster could include a tornado, flood, ice storm or fire. K-State Research and Extension family resource specialist Elizabeth Kiss says Prepare Kansas, an online financial challenge to organize and help ease recovery after disasters, is being offered throughout September to help families build a household inventory, review insurance coverages, make a grab-and-go box and provide tips for what to do following a disaster.
 

8/27/2014 7:00:00 PM


K-State Experts Address Ways to Reduce Thanksgiving Meal Costs



Thanksgiving TurkeyTurkey, cranberry sauce, sweet potatoes and pumpkin pie—all are common Thanksgiving Day foods. The good news for consumers is that the cost of a traditional Thanksgiving meal is slightly down per person this year, compared to last year, according to the American Farm Bureau Federation’s (AFBF) recently released data.
11/18/2013 8:00:00 AM


Push Processed Trans Fats Aside



Trans FatsAs the holiday season approaches, many thoughts run through people’s minds, thoughts that might include food, family, gatherings and gift wish lists. Considering the U.S. Food and Drug Administration’s recent news that it plans to phase out the use of trans fats in foods, perhaps the perfect gift for someone this holiday season is a hot air popcorn popper.
11/13/2013 8:00:00 AM


What’s With the New Food Labels?



MANHATTAN, Kan. – New food labels on familiar products in the meat and produce departments at grocery stores may be helpful to consumers evaluating their food choices, a Kansas State University specialist said.
1/15/2009 8:00:00 AM


Is it Done Yet?  Food Pro Gives Baking Tips



MANHATTAN, Kan. – One of the dilemmas that first time and even veteran bakers encounter is in determining when a baked product is done.


11/24/2008 8:00:00 AM