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Food, Food Safety and Nutrition

Keep Your Barbecue Safe for Everyone to Enjoy



BBQ Food Safety Video

For many people, summer holidays such as the Fourth of July mean enjoying time outdoors and firing up the grill. Elizabeth Boyle, meat safety and quality specialist for K-State Research and Extension, said barbecuing requires some safety practices to ensure everyone enjoys the food and the holiday.


6/30/2015 8:00:00 AM


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


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


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


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


Upcoming Workshop Provides the Buzz on Honeybees



If you want to eat the perfect biscuit, grab it straight from the oven, smother it in butter and drizzle some honey over the top. Groomed like that, one biscuit calls for one more. The ingredient that seems to make it complete is the honey, made possible by honeybees.
6/16/2015 8:00:00 AM


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


''From the Land of Kansas'' Update Play Audio



The director of the "From the Land of Kansas" program in the Kansas Department of Agriculture, Stacy Mayo, talks about the latest efforts by that program to promote Kansas-grown-and-produced agricultural products to consumers...she reports on the new Savor the Season promotion which will be featured at local farmers' markets starting this summer.

6/3/2015 7:00:00 PM


Family and Consumer Sciences Careers and 4-H Play Audio



K-State 4-H/Family and Consumer Sciences liaison Andrea Feldkamp returns with more examples of how 4-H can help prepare young people in several FCS career areas.

5/31/2015 7:00:00 PM


4-H Programming in Foods, Nutrition and Health Play Audio



K-State 4-H/Family and Consumer Sciences liaison Andrea Feldkamp talks about the opportunities 4-H offers for young people in the areas of foods and nutrition as well as health and wellness.

5/25/2015 7:00:00 PM


EIGHT WEEKS TO BETTER HEALTH Play Audio



Walk Kansas is a team-based health initiative that encourages participants to increase their physical activity over the course of eight weeks. To achieve their goal to walk across Kansas, participants are required to get a minimum of 30 minutes of moderate to vigorous physical activity on at least five days each week. Walk Kansas also includes a nutrition component, informational tips, and motivational support.  K-State Research and Extension northeast area family and consumer sciences specialist and state coordinator of Walk Kansas, Sharolyn Jackson, highlights some of the success stories from this year’s Walk Kansas.
 

5/21/2015 7:00:00 PM


Farmers Market Resource Available



Many of us have wandered through a farmers market and envisioned ourselves selling produce, baked goods or other foods. Farmers markets are a great way for food producers and value-added food processors to directly connect with their customers, increase sales, and get feedback from customers.
5/18/2015 8:00:00 AM


Stretching Dollars at the Meat Counter



We’ve all done it…. stood at the meat counter trying to figure out what to buy. And if we’re having guests, the decision is even more critical. Throw in the expense, especially if the wrong choice is made, and the process can be daunting.


5/15/2015 8:00:00 AM


Study: Spring Heat More Damaging to Wheat than Fall Freeze



A team of researchers including a Kansas State University professor has released results of a study that measures the effects of climate change on wheat yields, findings that may have implications for future wheat breeding efforts worldwide.


5/13/2015 8:00:00 AM


FOOD SAFETY AFTER A FLOOD Play Audio



Having to discard food, and even certain cooking utensils, after a flood cannot only be costly, but emotionally difficult. However, if you’re not sure if the food was directly exposed to flood water and is safe for consumption, it’s safer to throw it out. K-State Research and Extension food safety specialist Londa Nwadike says after a flood has devastated your home or business, food safety is one of the many things to be considered.
 

5/7/2015 7:00:00 PM


AN INNOVATIVE SCHOOL LUNCH PROGRAM Play Audio



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


DEVELOP HEALTHY EATING HABITS Play Audio



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


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


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