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.

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.

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.

A food safety education specialist at Clemson University was on the Kansas State University campus in mid-February to talk with K-State Research and Extension family and consumer sciences agents about improving food safety in child care centers. The message Angela Fraser (fray-zer) presented was to get back to the basics and teach the importance of hand hygiene – washing your hands – and sanitizing surfaces. On today’s Sound Living: ways to improve food safety.