K-State Research and Extension - Foods, Food Safety and Nutrition

Kansas Profile - Now That's Rural - Jason Wiebe Dairy

Wed, 22 May 2013 13:00:00 GMT

Sharp. Extra sharp. Those terms might describe a pencil or a razor, but in this case, they describe flavors of cheese. Today we’ll learn about an innovative dairyman who is adding value to his milk by making artisan cheese on his own farm.

Food Pro Offers Tips to Save on Groceries

Tue, 21 May 2013 13:00:00 GMT

While some express concern about rising food prices, others are unaware of how much they spend on food.

K-State Research and Extension Names Summer Interns

Mon, 20 May 2013 13:00:00 GMT

K-State Research and Extension has named 13 students as 2013 summer interns. The interns will assist extension professionals in planning and implementing educational programs for Kansas residents.

ADDED SUGARS CONSUMPTION...

Fri, 17 May 2013 00:00:00 GMT

According to information released by the Centers for Disease Control and Prevention, approximately 13% of adults’ total caloric intakes between 2005 and 2010 came from added sugars. The findings by the National Health and Nutrition Examination Survey found that more of the calories from added sugars came from food rather than beverages, more of the calories were consumed at home rather than away from home, and the mean percentage of total calories from added sugars decreased with increasing age and increasing income. On today’s Sound Living: a look at the consumption of added sugars among U.S. adults.

TIPS FOR SUCCESSFUL GRILLING...

Fri, 10 May 2013 00:00:00 GMT

The month of May is always National BBQ Month. It’s an unofficial holiday and a great way to start the summer. Whether you choose to cook over coals, use a smoker or gas grill, don’t limit yourself to hamburgers, steaks, ribs and hotdogs. There are a variety of vegetables, fruit and other healthy foods that can be prepared at the same time, keeping the kitchen clean and the house cool. On today’s Sound Living: utilizing your grills’ full capacity and following food safety.

SNACK ON FRUITS AND VEGETABLES...

Fri, 26 Apr 2013 00:00:00 GMT

It’s not enough to eat healthy food only at breakfast, lunch and dinner, we also need to be eating healthy snacks between those regular meals. K-State nutrition specialist Sandy Procter says this can be accomplished by planning our snacks and ultimately replacing pre-packaged, high-sugar, high-calorie foods with more fruits and vegetables.

Kansas State University Scientists Awarded $5.5 Million for Wheat and Rice Blast Research

Wed, 24 Apr 2013 13:00:00 GMT

Kansas State University researcher Barbara Valent and a team of colleagues have been awarded $5.5 million by the U.S. Department of Agriculture to develop novel disease control strategies for two closely-related diseases in rice and wheat – the latter of which has wreaked havoc in some South American wheat growing areas.

SHOPPING AND PRICE LISTS...

Fri, 22 Mar 2013 00:00:00 GMT

On last week’s Sound Living, K-State Research and Extension nutrition specialist Mary Meck Higgins discussed how preparing more meals at home reduce food costs. This week, she covers two more strategies for cutting food costs at the grocery store: making and using a shopping list and making a price list of commonly bought food items.

MAXIMIZING FOOD BUDGETS...

Fri, 15 Mar 2013 00:00:00 GMT

Prices at the grocery store continue to climb, causing many people to feel helpless. Although we have no control over prices, K-State Research and Extension nutrition specialist Mary Meck Higgins says there are several strategies for maximizing food budgets. However, her top three include: preparing meals at home, making and using a shopping list and making a price list.

What’s With the New Food Labels?

Thu, 15 Jan 2009 14:00:00 GMT

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.

Is it Done Yet? Food Pro Gives Baking Tips

Mon, 24 Nov 2008 14:00:00 GMT

MANHATTAN, Kan. – One of the dilemmas that first time and even veteran bakers encounter is in determining when a baked product is done.