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Food, Food Safety and Nutrition

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


Upcoming K-State Research and Extension Events



K-State Research and Extension is offering these events, available to all interested persons. For more information about these, as well as more localized events, check with your local K-State Research and Extension office.
10/22/2014 8:00:00 AM


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


Wellness Bingo in Ellsworth Kansas



Midway District family and consumer sciences agent, Jamie Rathbun, joins forces with her county and community in Ellsworth, Kansas to develop a Wellness Bingo event, sponsored by the local Wellness Coalition. The event encouraged the community to get active, make healthy food choices and find out about the local fitness resources available. See video
9/10/2014 8:00:00 AM


Sorghum and Millet Innovation Lab Announces Selected Projects



Project funding through the Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet has been announced. The projects will contribute to improving food security, household resilience and private sector growth in the Ethiopia, Senegal and Niger through the enhancement of production and value-added product development.
9/4/2014 8:00:00 AM


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


What Does ‘The Sustainable American Dinner Plate’ Look Like?



Mary Lee Chin,"The Sustainable American Dinner Plate" Video
A term common in food production today, sustainability has been difficult to define. Even so, several major food companies have promised to only use and sell products that are raised in a sustainable manner.
8/27/2014 8:00:00 AM


A SAFE AND HEALTHY SACK LUNCH Play Audio



Whether it’s convenience, to save money or eat healthier, millions of Americans carry their lunch to school and work. However, if proper food safety precautions aren’t followed, that sack lunch could make them sick. According to the U.S. Department of Agriculture’s Food Safety and Inspection Service, food brought from home can be kept safe if it’s first handled and cooked properly and then kept out of what’s referred to as the “danger zone” – the temperature between 40 and 140 degrees Fahrenheit where harmful bacteria multiply rapidly. K-State Research and Extension food scientist Karen Blakeslee says making sack lunches safe and healthy isn’t difficult, it just requires planning.

8/21/2014 7:00:00 PM


EATING MORE FRUITS AND VEGETABLES Play Audio



The Centers for Disease Control and Prevention analyzed dietary data from the 2003-2010 National Health and Nutrition Examination Surveys to estimate trends in fruit and vegetable intake by children ages 2-18. According to the report, total fruit intake in cup-equivalents per 1,000 calories increased 13%. Whole fruit intake increased 67%, while fruit juice intake decreased 29%. The total vegetable intake did not change. K-State Research and Extension nutrition specialist Sandy Procter says the report is good news because it shows progress is being made through the various policies and programs that have been implemented over the last several years.
 

8/14/2014 7:00:00 PM


FOOD WASTE IN THE UNITED STATES Play Audio



More than one-third of the food purchased in the United States is discarded. And, on average, households in the U.S. throw away 14 percent of the food purchased.  However, K-State Research and Extension human nutrition specialist Mary Meck Higgins says there are several ways to reduce – even eliminate – food waste in the home.

8/7/2014 7:00:00 PM


The Center for Food Integrity, Play Audio



The senior project manager with the Center for Food Integrity, Mark Crouser, talks about the mission of that non-profit center, in communicating factual information to consumers about their food supply...working with land-grant university scientists and agricultural producers, among others, to get the word out.

7/29/2014 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