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Food, Food Safety and Nutrition


A national leader in school nutrition and dietetics says there have been a lot of changes in school lunch programs over the past 50 years and that many challenges – primarily financial – will be faced in the coming years. Penny McConnell, a recent guest speaker for Kansas State University’s College of Human Ecology, is director of Food and Nutrition Services for Fairfax County Public Schools – the 12th largest district in the nation. She talks about the many challenges she’s faced and the challenges that school lunch programs will face in the future.

4/23/2015 7:00:00 PM


Research shows that a healthy diet promotes success in life – better concentration and alertness, better physical health that translates into good mental and emotional health. Good eating habits are also a front line defense against obesity, which happens when a child eats more calories than they burn. In the United States, nearly 1 in 4 children between the ages of 2 and 5 Is overweight or obese – making them at risk for developing diabetes, high blood pressure, asthma and sleep apnea. According to two Kansas State University nutrition specialists, teaching a child to make healthy food choices early in life is a key component to better health.

4/16/2015 7:00:00 PM

Wood Chips to Marinades: K-State’s Barbecue 101 Workshop Planned in Four Communities

Just in time for summer, Kansas State University is presenting Barbecue 101, a one-day workshop for beginning and experienced grillers in four locations around the state.
4/13/2015 8:00:00 AM

Upcoming K-State Barbecue 101 Workshops Play Audio

K-State meats specialist Travis O'Quinn has the details on a series of K-State Barbecue 101 workshops for meat consumers at four locations around Kansas in the coming weeks.

4/12/2015 7:00:00 PM

World Health Day and Food Safety Play Audio

The assistant program manager for food safety with the Kansas Department of Agriculture, Adam Inman, talks about this being World Health Day, which is centering this year on food safety.

4/6/2015 7:00:00 PM

Ready, Set, Grill: K-State Will Host Barbecue 101 Workshop May 9 in Manhattan

Kansas State University is presenting Barbecue 101, a one-day workshop for novice grillers and seasoned (pardon the pun) veterans alike, on Saturday, May 9 in Manhattan. K-State specialists will cover the basics of grilling, smoking, and food safety, plus a unique perspective on the science of barbecuing.
4/6/2015 8:00:00 AM

K-State’s College of Agriculture Celebrates Success and Looks Ahead to a Productive Future

Kansas State University’s College of Agriculture aims to be a top-five agricultural college in the United States by 2025, and in collaboration with K-State Research and Extension, it intends to continue serving as a global destination for education, research and extension. Reaching this feat not only would benefit the university, but it would benefit the citizens of Kansas and beyond with immediate solutions to needs in agricultural production.

4/1/2015 8:00:00 AM

Ready, Set, Grill: K-State Will Host Barbecue 101 Workshop May 2 in Olathe

Kansas State University is presenting Barbecue 101, a one-day workshop for novice grillers and seasoned (pardon the pun) veterans alike, on Saturday, May 2 in Olathe. K-State specialists will cover the basics of grilling, smoking, and food safety, plus a unique perspective on the science of barbecuing.
3/30/2015 8:00:00 AM

Kansas State, General Mills allot $400,000 to develop new wheat varieties

Kansas State University officials are hailing a recent partnership with food giant General Mills as a win-win proposition that ultimately will benefit the state’s farmers and consumers worldwide.
3/18/2015 8:00:00 AM

Towels Top Kitchen Contamination Hazards List

Although only 9 percent of reported foodborne illness outbreaks occur in the home, scientists estimate the actual number of incidents is much higher. Research shows a leading cause of cross contamination within the home is actually an object associated with cleaning, the kitchen towel.

3/18/2015 8:00:00 AM

Lean Meats and USDA Dietary Guidelines Play Audio

K-State meats specialist Travis O'Quinn comments on the proposed new USDA dietary guidelines, and why lean meats are getting shortchanged in that proposal, with the deadline for public comment on this now extended into May.

3/17/2015 7:00:00 PM

Stored-Product Entomology at Kansas State Surpasses 100 Years

Kansas, known commonly as the “Wheat State,” generally produces the largest amount of hard red winter wheat in the United States, which is used for flour and bread-making. Many people work to ensure that flour is at its highest standard for consumers.
3/16/2015 8:00:00 AM


For the first time, the Dietary Guidelines Advisory Committee, which updates its recommendations in a report every five years, has considered the environmental impact of food choices. The committee also encouraged Americans to eat less red meat and lower the consumption of added sugars – those not naturally found in foods such as fruit. K-State Research and Extension nutrition specialist Sandy Procter says the recommendations mirror MyPlate – which encourages people to fill their plate with more fruits, vegetables and whole grains and less protein.

3/13/2015 7:00:00 PM

Nutritional Guidelines Recommendations: Less Meat, More Veggies

Despite the ability to make personal food choices, many know the Dietary Guidelines for Americans as the “gold standard” model that focuses on the foods and beverages that help maintain a healthy weight and prevent chronic disease, such as obesity.
3/11/2015 8:00:00 AM

Meat and Poultry Recalls: What Food Firms and Investors Should Know

Food safety is top-of-mind among many consumers and producers of food. It is also a continuum, because the more a food firm spends on effective technologies and protocols to ensure safe food, the greater chance the foods are protected against contamination.
3/10/2015 8:00:00 AM

Sustainability in Beef Production: The Consumer Perspective... Play Audio

The keynote speaker at K-State's 2015 Cattlemen's Day last Friday:  an executive with McDonalds Corporation, Bob Langert, talks about the concept of sustainability in beef production from the consumer's perspective, and about a global consortium that's been put together, including representation from the beef industry, to further define guidelines for sustainable beef production.

3/9/2015 7:00:00 PM

In-Depth Fruit & Vegetable Production Workshops Planned in Kansas City Area

A series of workshops designed for anyone growing fruits and vegetables for sale or for the serious home gardener will be held in several locations in the Kansas City area, starting March 16.
3/3/2015 8:00:00 AM


With the holidays behind us, and spring still weeks away, it’s a good time to take inventory of all the things crammed into the kitchen cupboards, refrigerator and freezer. What you’ll probably discover is that the things creating the clutter don’t get used anymore, you have far too many of the same thing, and that some food is well past its expiration date. Karen Blakeslee, a K-State Research and Extension food scientist and coordinator of the Rapid Response Center, says organizing your kitchen will save time and money.

2/26/2015 6:00:00 PM

Kansas Profile - Now That's Rural - Shane Tiffany - Part 2

How far do you go to get a gallon of milk or a loaf of bread? In rural communities, accessing supplies can be a challenge. Many rural grocery stores have closed, but today we’ll learn about one which has newly opened.
2/25/2015 8:00:00 AM

Meeting Global Food Demands - Part Two Play Audio

Robert Fraley continues his thoughts on how to meet an ever-growing population's food needs.

1/28/2015 6:00:00 PM

Meeting Global Food Demands - Part One Play Audio

 An extended conversation with the inaugural speaker in the new Henry C. Gardiner Global Food Systems Lecture Series at K-State:  senior vice president and chief technology officer with Monsanto,
Robert Fraley, discusses several aspects of meeting world food demands in the coming decades...what he thinks needs to happen in food production technology, why ramping up efforts to inform the public about how our food systems work is important, and why research partnerships between private agribusiness and land-grant universities remain essential to meeting world food challenges.

1/28/2015 6:00:00 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