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Food, Food Safety and Nutrition

Making Better Bacon—Yes, it’s Possible



Just when you thought it couldn't get any better, improved bacon could soon be on its way. Bacon is one of the most popular cuts of pork, and finding a way to deliver restaurants and consumers an even better product is the focus of research at Kansas State University.
9/3/2015 8:00:00 AM


The International Year of Soils: Soils Support Health



Soils Support Health, International Year of Soils Video

More than a billion different bacteria, fungi, archaea and protists live in a single teaspoon of soil. While it might be difficult to imagine miles and miles of these microscopic organisms, called microbes, in that tiny teaspoon, perhaps even more interesting is scientists only know about 1 percent of them.


8/25/2015 8:00:00 AM


Omega-3 Beef Study Play Audio



K-State agricultural economist Sean Fox reports on a new study of consumer interest in beef that has been "enhanced" by a greatly-promoted health additive, omega-3 fatty acid...their intent was to compare consumer attitudes about such a product to attitudes about grass-fed and conventionally-fed beef.

8/23/2015 7:00:00 PM


PACKING A SAFE SCHOOL LUNCH Play Audio



The new school year is underway and that means a lot of parents are scrambling to get sack lunches made before the kids head out the door. While most parents worry more about whether the lunch they packed is getting eaten, Kansas State University food scientist, Karen Blakeslee, says they should be more worried about whether the lunch is safe to eat. According to the Centers for Disease Control and Prevention, approximately one in six Americans – or about 48 million people – get sick each year from foodborne diseases. Children are the most vulnerable to food poisoning, so it makes sense to take extra precautions when making the lunches they take to school.
 

8/23/2015 7:00:00 PM


Kansas Plays Role in FEEDing Pakistan



Protein is a necessary component of the human diet. While different protein options exist, people who live in areas that border the ocean often rely on fish as a main source of protein.


8/20/2015 8:00:00 AM


Making Connections: K-State Research and Extension Office is Conduit for New Business



Ryan Heyer and Rebecca Eller wanted to grow their Douglas County-based business, Fitness Kitchen, but they knew they faced big costs for equipment and other infrastructure expenses. Fitness Kitchen combines their interest in personal training and healthy eating into a service for their clients.


8/14/2015 8:00:00 AM


Study of Enhanced Beef Cuts Play Audio



K-State meat scientist Travis O'Quinn reports on a new K-State study of beef consumer response to "enhanced" beef cuts...using a special solution to improve the palatability of cuts that are rated below the choice beef category.

8/12/2015 7:00:00 PM


HELPING FAMILIES THRIVE Play Audio



The recently released Kids Count Report by the Annie E. Casey Foundation offers exclusive data, recommendations and tools on issues related to children and families. It’s one of many annual reports that provide important data about the health and well-being of children in Kansas. This year’s report includes some indicators that the well-being of children in the state is not improving. However, K-State Research and Extension is taking steps to help reduce the number of children in Kansas living in poverty.
 

8/6/2015 7:00:00 PM


THE COST OF THROWING AWAY FOOD Play Audio



Throwing away food is like throwing away money. On average, Americans throw away 14% of the food they buy. If a family has a weekly food budget of $100, they’ll spend $5,200 a year on food. Assuming a 14% waste rate occurs – that family spends $728 a year for food they don’t eat. K-State Research and Extension human nutrition specialist Mary Meck Higgins discusses how consumers can reduce their food waste, lower food costs and help protect the environment.
 

8/2/2015 7:00:00 PM


GLUTEN AND YOUR GUT’S GOOD HEALTH Play Audio



Gluten is the protein in wheat, rye, barley and some related grains that provides the elastic, chewy properties in breads and other baked products. It is considered to be part of a sound diet for healthy people. However, for some, good health depends on the elimination of gluten and wheat foods from the diet. K-State Research and Extension nutrition specialist Sandy Procter discusses why some people must avoid gluten and how they can follow a gluten-free diet.
 

7/23/2015 7:00:00 PM


THE IMPACT OF THE FAT LABEL Play Audio



The war we have begun to wage on fat, which is supposed to make us healthy and happy by reducing obesity, may be having the opposite effect.  According to one author and researcher, the effort may be damaging both the physical and the emotional health of many of this nation’s young people, and at the same time, disrupting families and intimate relationships.
 
Guest: Susan Greenhalgh, professor of Anthropology at Harvard University, author of Fat-Talk Nation: the Human Costs of America’s War on Fat and Under the Medical Gaze: Facts and Fictions of chronic Pain.

6/25/2015 7:00:00 PM


COLORFUL PLATES AND TRANS FAT BAN Play Audio



An easy way to increase the amount of fruits and vegetables you eat each day is to add more color to your plate. The Dietary Guidelines for Americans 2010 recommends filling half your plate with fruits and vegetables that make up all the colors of a rainbow to get a variety of different nutrients. K-State Research and Extension nutrition specialist Sandy Procter says now is a great time to find colorful fruits and vegetables. She also discusses the U.S. Food and Drug Administration’s effort to ban trans fats from all food within three years.
 

6/18/2015 7:00:00 PM


FOOD CONTAMINATION Play Audio



Have you ever wondered how much of the food you consume is contaminated by something…a foodborne pathogen or some kind of toxin?  Something that, if you are lucky, would only make you sick.  Unfortunately, there is no way to tell if some of your food is contaminated.  But, one Kansas State University food safety specialist says, “Don’t panic.”  Instead, as consumers, we need to pay attention to recalls and return recalled items or throw them out.  The guest is Fadi Aramouni, an extension specialist and professor of food science of Kansas State University.
 

6/18/2015 7:00:00 PM


FESTIVAL OF BREADS WINNER Play Audio



An amateur bread baker from the East Coast walked away with the championship at the 2015 National Festival of Breads recently held in Manhattan, Kansas.  The event was co-sponsored by the Kansas Wheat Commission, and Marsha Boswell has the details on this week’s Kansas Wheat Scoop.

6/18/2015 7:00:00 PM


Addressing E-coli Bacteria in Cattle and Beef Production Play Audio



The director of a $25-million USDA project seeking answers to e-coli bacteria in cattle and beef production, University of Nebraska veterinarian Rodney Moxley, talks about the advances made in this beef safety quest so far....K-State is one of the 16 institutions involved in this, and hosted the top-level scientists involved in this far-reaching effort at their annual project meeting last week in Manhattan.

6/7/2015 7:00:00 PM


FOOD SAFETY AND FOOD PRESERVATION Play Audio



There are a number of reasons consumers shop at farmers markets: the fruits and vegetables are the freshest and tastiest available, they can reconnect with the cycles of nature in their region by eating asparagus in spring, sweet corn in summer and pumpkins in fall, and the markets provide them with a direct connection to the community. In 2014, there were 8,264 farmers markets operating – up 180% since 2006. While the produce is always fresh, food safety concerns remain the same as for produce bought anywhere else. On today’s Sound Living: K-State Research and Extension food scientist Karen Blakeslee discusses how to safely handle fresh fruits and vegetables and how they can be preserved so you can still enjoy them when they’re no longer in season.
 

6/7/2015 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