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Food, Food Safety and Nutrition


The U.S. Food and Drug Administration and the U.S. Environmental Protection Agency issued a draft last month with updated advice on fish consumption. The two agencies have concluded that pregnant and breastfeeding women, those who might become pregnant, and young children should eat more fish that is lower in mercury to gain important developmental and health benefits. Previously, the FDA and EPA recommended maximum amounts of fish that these groups should consume, but did not promote a minimum amount. K-State Research and Extension nutrition specialist Sandy Proctor discusses the health benefits fish provide.

7/10/2014 7:00:00 PM

Younger Generations Take Up Food Preservation

MANHATTAN, Kan. – Headlines the past few years have mentioned the comeback of canning, or preserving, foods at home. Preserving foods is a hobby for some, while many people view it as a way to cut down on grocery costs and control the ingredients that go into making homemade salsas, jams, jellies, pickles and many more fruits, vegetables and meats.

6/30/2014 8:00:00 AM

School Lunch Program Findings Indicate Success

MANHATTAN, Kan. — A waiver could allow some schools to opt out of increased nutrition standards for the upcoming school year. Proposal of the waiver prompted first lady Michelle Obama to generate an appeal and led to the development a U.S. Department of Agriculture (USDA) fact sheet outlining the benefits of the new nutrition standards.
6/30/2014 8:00:00 AM

Groundbreaking New Test For eColi in Beef Cattle... Play Audio

From the K-State College of Veterinary Medicine, researchers T.G. Naragaja, Jianfa Bai and Lance Noll report on the new genetic test they've developed to detect e-coli bacteria in beef cattle...a major breakthrough which could save the beef industry millions of dollars annually, through more rapid and more accurate e-coli testing.

6/29/2014 7:00:00 PM


Over the last 30 years, Americans have increased the amount of daily calories they consume. Many of those extra calories come from snacks. In fact, snacks now account for as much as 25 percent of all calories consumed…equivalent to a fourth meal. According to K-State Research and Extension nutrition specialist Mary Meck Higgins, we could reduce calories and increase nutritional value by simply choosing a snack that comes from one of the basic food groups.

6/25/2014 7:00:00 PM


The world community faces a formidable challenge of sustainably feeding a growing population that will double the global food demand by the year 2050. Dean of the Kansas State University College of Agriculture and director of K-State Research and Extension, John Floros, says “It’s a very large amount of food that we will have to produce in a very short time in order to feed everybody.” Even today, with our highly productive agriculture system, one billion people do not have adequate food or nutrition. On today’s Sound Living: building on the university’s land-grant heritage to address the world’s growing needs with the Global Food Systems initiative.

6/19/2014 7:00:00 PM

Horticultural Research Focuses on Increasing Antioxidant Content, Decreasing Disease

MANHATTAN, Kan. – According to the Centers for Disease Control and Prevention (CDC), nearly 70 percent of the U.S. population age 20 and older is overweight, with more than 35 percent of that population considered obese. Many people who are obese suffer from a number of degenerative health issues that need to be addressed and prevented, said C.B. Rajashekar, professor of food crops and phytochemicals in Kansas State University’s Department of Horticulture, Forestry and Recreation Resources.

6/10/2014 8:00:00 AM

Kansas State University hosts national summit June 9-10 to improve rural access to healthy food

Local grocery stores are vital to rural America. But as small towns lose population to larger cities, the issue of finding healthy food in rural areas is a growing concern.
6/6/2014 8:00:00 AM


During a nine-month period, approximately 294,000 reviews of New York City restaurants posted on Yelp.com were screened by software programs for possible cases of foodborne illness. The software flagged 893 reviews for evaluation by an epidemiologist, resulting in the identification of 468 reviews that were consistent with recent or potentially recent foodborne illness. However, only 15 – or 3% -- of the reviews described events that had been reported to the health department. The results of this pilot project, a joint venture between the New York City Department of Health and Mental Hygiene, Columbia University and Yelp, suggest online restaurant reviews might help identify unreported outbreaks of foodborne illness and restaurants with poor food handling practices. K-State Research and Extension food scientist Karen Blakeslee discusses the pilot project and offers some tips to reduce the risk of foodborne illness.

6/5/2014 7:00:00 PM

More Nutrient-Dense Foods for Everyone

In today’s electronic age, swiping plastic to make purchases has become more common. A few people still prefer to pay for food using cash, particularly at farmers’ markets, but more markets are accepting electronic purchases to make fresh, local foods available to a wider audience, said Sandy Procter, K-State Research and Extension nutrition specialist and coordinator of Kansas’ Family Nutrition Program (FNP).
6/5/2014 8:00:00 AM

Researchers Working to Cut Fruit, Vegetable Losses as Part of $1 Million Grant

Vegetable lovers may one day have fresher, more abundant locally grown produce thanks to a new project underway in Kansas and Florida.

6/2/2014 8:00:00 AM


Kansas Wheat, Home Baking Association and Wheat Foods Council are teaming up to present "Flat Breads Fuel the World" baking demonstrations at the U.S. Botanic Garden, in Washington, D.C., on June 13-14.

6/1/2014 7:00:00 PM


A plan to allow some schools to opt out of increased nutrition standards for school meals in the 2014-15 school year is making the rounds in the nation’s capital. The waiver would direct the USDA to create a process that would allow schools to opt out of the heightened meal standards contained in the Healthy, Hunger-Free Kids Act of 2010 if they can demonstrate a net loss from operating a food service program for a period of at least six months, beginning on or after July 1, 2013. K-State Research and Extension nutrition specialist Sandy Procter says a recent Harvard study, cited in a USDA Fact Sheet, shows the new school lunch program is meeting or exceeding many of its goals.

5/29/2014 7:00:00 PM

Food Safety For Farmers Market Vendors Play Audio

From the Kansas Department of Agriculture, Adam Inman talks about food safety regulations applying to vendors at this summer's local farmers markets.

5/28/2014 7:00:00 PM

International Beef Traders Visit K-State Play Audio

An official with the U.S. Meat Export Federation, Elizabeth Wunderlich, offers her perspective on U.S. international beef trade currently....she accompanied a group of over 100 international meat buyers on a visit to K-State's Animal Sciences and Industry Department last week, where they learned about advances in meat animal production and processing.

5/26/2014 7:00:00 PM

Livestock Market Update Play Audio

The director of the Livestock Marketing Information Center, Jim Robb, offers this week's insight on the cattle markets:  he'll go over the latest USDA cold storage report as well as the latest U.S. beef export figures, and weighs in on the question of economic returns from grazing stocker cattle this summer.

5/26/2014 7:00:00 PM

David Proctor, National Rural Grocery Summit... Play Audio

The director of the Center for Engagement and Community Development at K-State, David Proctor, looks at the role of rural grocery stores in the economic health and vitality of our smaller rural Kansas communities...this in advance of the 4th National Rural Grocery Summit to be hosted by K-State in early June.

5/20/2014 7:00:00 PM


Research shows local grocery stores are vital to America’s rural communities. These stores help drive the local economy – providing essential jobs and tax revenue. Yet, we continue to hear that another rural grocery store is closing. Kansas State University is working to reverse that trend. As part of that effort, the fourth National Rural Grocery Summit is being held next month in Manhattan. K-State Center for Engagement and Community Development director, David Procter, discusses why they strongly believe grocery stores in rural communities – those of 3,000 people or less – are essential to that community’s survival.

5/15/2014 7:00:00 PM

K-State food scientist Randy Phebus... Play Audio

K-State food scientist Randy Phebus talks about the goals of the special Global Food Systems Initiative now being launched at Kansas State University, and has the details on events early next week on the campus that align with that initiative...he explains that this is an effort to further fortify K-State's already-strong presence in national and international food systems research.

5/1/2014 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