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Food, Food Safety and Nutrition


The USDA recommends eating grains daily, and at least half of those should be whole grains. Research shows whole grains reduce risks of heart disease, stroke, cancer, diabetes and obesity. However, even consumers who are aware of the health benefits of whole grains are often unsure how to find them and prepare them. K-State Research and Extension nutrition specialist Sandy Procter says reading product labels is one of the most effective ways to add more whole grains to your diet.

9/24/2015 7:00:00 PM

Give me more of the good fat

Many people know that omega-3 fatty acids have considerable health benefits, including aiding in heart health. Heart disease accounts for roughly 600,000 deaths every year in the United States, according to Sean Fox, agricultural economist at Kansas State University.

9/23/2015 8:00:00 AM


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.

9/17/2015 7:00:00 PM

Safe Beef Handling at Home Play Audio

K-State food safety specialist Londa Nwadike talks about consumer responsibility in properly handling and preparing beef products.

9/9/2015 7:00:00 PM

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


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


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


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 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

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