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Food, Food Safety and Nutrition

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


Pregnant Women: Don’t Avoid Eating All Fish



For most people, eating fish and shellfish is not a health concern, according to the U.S. Environmental Protection Agency (EPA). In fact, fish contains omega-3 fatty acids and healthy oils, some of which can’t be found in any other food source. Fish and seafood also are sources of lean protein, low in saturated fat and high in essential minerals, such as iron.
8/22/2014 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


Expedited Beef Traceback Measures Aimed to Combat Foodborne Illness



The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has added another layer of food safety screening to the U.S. beef supply chain. A recent announcement by the agency stated that new procedures would mean quicker traceback of ground beef contaminated with E. Coli O157:H7 and removal of that ground beef from the supply chain to prevent foodborne illness.
8/21/2014 8:00:00 AM


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


Sell By? Use By? What’s a Shopper to Do?



So, we’re getting pretty savvy about checking food labels for fat, calories and fiber, but labels of a different sort, such as “sell by” and “use by” can leave us guessing about whether to keep or toss food.
8/7/2014 8:00:00 AM


Could Be Something You Ate



After eating a meal at a new or one of your favorite restaurants, you immediately don’t feel well. Flu-like symptoms ensue, and understandably, you’re more worried about your achy tummy than calling the restaurant and local health department to report what could be a case of foodborne illness.
8/5/2014 8:00:00 AM


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


INCREASING FISH CONSUMPTION Play Audio



The U.S. Food and Drug Administration and the U.S. Environmental Protection Agency issued a draft last month with updated advice on fish consumption. The two agencies have concluded that pregnant and breastfeeding women, those who might become pregnant, and young children should eat more fish that is lower in mercury to gain important developmental and health benefits. Previously, the FDA and EPA recommended maximum amounts of fish that these groups should consume, but did not promote a minimum amount. K-State Research and Extension nutrition specialist Sandy Proctor discusses the health benefits fish provide.

7/10/2014 7:00:00 PM


Groundbreaking New Test For eColi in Beef Cattle... Play Audio



From the K-State College of Veterinary Medicine, researchers T.G. Naragaja, Jianfa Bai and Lance Noll report on the new genetic test they've developed to detect e-coli bacteria in beef cattle...a major breakthrough which could save the beef industry millions of dollars annually, through more rapid and more accurate e-coli testing.

6/29/2014 7:00:00 PM


EATING A HEALTHIER FOURTH MEAL Play Audio



Over the last 30 years, Americans have increased the amount of daily calories they consume. Many of those extra calories come from snacks. In fact, snacks now account for as much as 25 percent of all calories consumed…equivalent to a fourth meal. According to K-State Research and Extension nutrition specialist Mary Meck Higgins, we could reduce calories and increase nutritional value by simply choosing a snack that comes from one of the basic food groups.

6/25/2014 7:00:00 PM


GLOBAL FOOD SYSTEMS INITIATIVE Play Audio



The world community faces a formidable challenge of sustainably feeding a growing population that will double the global food demand by the year 2050. Dean of the Kansas State University College of Agriculture and director of K-State Research and Extension, John Floros, says “It’s a very large amount of food that we will have to produce in a very short time in order to feed everybody.” Even today, with our highly productive agriculture system, one billion people do not have adequate food or nutrition. On today’s Sound Living: building on the university’s land-grant heritage to address the world’s growing needs with the Global Food Systems initiative.

6/19/2014 7:00:00 PM


REDUCING THE RISK OF FOODBORNE ILLNESS... Play Audio



During a nine-month period, approximately 294,000 reviews of New York City restaurants posted on Yelp.com were screened by software programs for possible cases of foodborne illness. The software flagged 893 reviews for evaluation by an epidemiologist, resulting in the identification of 468 reviews that were consistent with recent or potentially recent foodborne illness. However, only 15 – or 3% -- of the reviews described events that had been reported to the health department. The results of this pilot project, a joint venture between the New York City Department of Health and Mental Hygiene, Columbia University and Yelp, suggest online restaurant reviews might help identify unreported outbreaks of foodborne illness and restaurants with poor food handling practices. K-State Research and Extension food scientist Karen Blakeslee discusses the pilot project and offers some tips to reduce the risk of foodborne illness.

6/5/2014 7:00:00 PM


WAVES OF GRAIN FESTIVAL Play Audio



Kansas Wheat, Home Baking Association and Wheat Foods Council are teaming up to present "Flat Breads Fuel the World" baking demonstrations at the U.S. Botanic Garden, in Washington, D.C., on June 13-14.

6/1/2014 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