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42 episodes with sandy procter
Expect to keep paying more for groceries in 2022. According to data released by the Bureau of Labor Statistics earlier this month, prices shoppers paid for groceries in October were 5.4% higher than at the same time last year. K-State Research and Extension nutrition specialist Sandy Procter says planning meals before shopping, being aware of what you already have, looking for bargains, substituting lower-priced items for similar products, and planning for leftovers helps stretch food dollars while still providing healthful meals. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
The cost of a typical Thanksgiving feast will be more expensive this year. According to the American Farm Bureau Federation, prices will be higher on just about everything because of inflation. The average cost of preparing Thanksgiving dinner last year was about $47. This year the cost is expected to be at least 5% more. While we can't control costs, we can control what we serve and how it's prepared. The typical Thanksgiving meal – turkey, stuffing, cranberry sauce, sweet potatoes, green beans, rolls and pumpkin pie – is relatively healthy. Unfortunately, K-State Research and Extension nutrition specialist Sandy Procter says we often take those foods and prepare them in a not-so-healthy manner. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
The U.S. Food and Drug Administration made a recent request for food manufacturers to voluntarily reduce salt in their products by 12% over the next two-and-a-half years. More than 70% of the sodium Americans eat comes from what has been added by the food industry to products later purchased in stores or restaurants. K-State Research and Extension nutrition specialist Sandy Procter says that's why the FDA is asking those two groups to reduce sodium levels in 163 categories of the most consumed processed, packaged and prepared foods. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
As students, parents and caretakers adjust to a physical return to classrooms this fall, the USDA has issued a reminder about handling frozen foods safely. When it comes to packing lunches, preparing after-school snacks, or quick, convenient dinners between after-school activities, frozen foods – especially not-ready-to-eat frozen chicken products – are a popular option. However, K-State Research and Extension nutrition specialist Sandy Procter says there are food safety concerns to be aware of and that checking the product instructions on the package is the first step in safely preparing frozen foods. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
According to a USDA study published earlier this summer, nearly nine in 10 participants in the Supplemental Nutrition Assistance Program, or SNAP, reported facing barriers to achieving a healthy diet, with the most common barrier being the cost of healthy foods. A USDA evaluation of the 2021 Thrifty Food Plan, which puts healthy food in reach for low-income families, determined benefit levels are too low to provide for a realistic, healthy diet. K-State Research and Extension nutrition specialist Sandy Procter says the increase in benefits – roughly $180 per month for a family of five, will provide SNAP recipients more flexibility in purchasing healthy foods. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
A study from the Harvard School of Public Health reported that nearly one-fourth of Americans says they snack multiple times per day, and at least one-third say they snack at least once a day. K-State Research and Extension nutrition specialist Sandy Procter says that snacks happen, but having a plan for what you eat – and how much – is key to providing the energy your body is asking for, and avoiding unwanted weight gain. She discusses some of the options for snacking healthfully. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Ten years ago, when a pyramid of food was too confusing, USDA updated the Federal nutrition symbol to become MyPlate – a simple graphic that serves as a general healthy eating guide on what and how much to eat from each of the five food groups – fruits, vegetables, grains, protein foods and dairy or fortified soy alternatives. According to K-State Research and Extension nutrition specialist Sandy Procter, MyPlate is a visual reminder that we need to eat a variety of foods from each food group. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
The coronavirus pandemic has created an increased awareness of health. Because everyone has a different definition of what it means to live a healthy life, a group of Kansas State University specialists has re-booted a blog called Health Means to help people figure out the best way to live more healthfully – and in turn, improve the health of their families and community. K-State Research and Extension family resource management specialist Elizabeth Kiss (Kish) and Extension nutrition specialist Sandy Procter discuss how the blog can help people in many areas, including family life, child and youth development, adult development and aging, family finances, healthy eating and active living, and community health and health policy. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Being physically active is one of the most important actions we can take to improve our health. The Physical Activity Guidelines for Americans provides recommendations for all ages to help foster normal growth and development and make people feel better, function better, sleep better, and reduce the risk of a number of chronic diseases. K-State Research and Extension nutrition specialist Sandy Procter says those benefits are easier to achieve when we make physical activity and healthy eating a habit. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
The Academy of Nutrition and Dietetics recognizes National Nutrition Month each March to bring focus to healthy living. This year’s theme, Personalize Your Plate, encourages people to choose foods that are healthy and that appeal specifically to them. K-State Research and Extension nutrition specialist Sandy Procter says the new Dietary Guidelines for Americans and this year’s theme fit nicely together. She also says it’s never too late to start making healthier food choices and improve quality of life. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
A global survey, conducted during the early stages of the COVID-19 pandemic, confirms that people experienced dramatic changes in health behaviors, prompting them to consume more junk food and cut back on physical activity. In turn, this drove anxiety levels higher and disrupted sleep. K-State Research and Extension nutrition specialist Sandy Procter says the study provides a snapshot of how people reacted – positively and negatively – to changes in their normal routines. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Kansas State University and the University of Kansas Medical Center are using a National Institutes of Health grant to determine if having K-State Research and Extension deliver a diabetes prevention program across Kansas is an effective way of getting information out to rural communities. K-State Extension nutrition specialist Sandy Procter, a trained coach for the National Diabetes Prevention Program, says the six-month pilot program will be launched in Lyon and Dickinson counties. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Like many events since the pandemic began, Thanksgiving will be a little different this year. To help keep their friends, family and communities safe, many people are taking the CDC’s recommendation to limit in-person gatherings to people they live with or small group they’re in regular contact with. As a result, many Thanksgiving Day meals will feature a lot less food. K-State Research and Extension nutrition specialist Sandy Procter says that doesn’t mean you can’t prepare and enjoy your favorite foods. All you need to do is downsize those favorite foods or make plans for how to use the leftovers. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
The U.S. Centers for Disease Control and Prevention recently released obesity statistics for 49 states and two territories. Data from the 2019 Behavioral Risk Factor Surveillance System shows Kansas is among 12 states that have topped 35 percent or greater in the prevalence of obesity in its population. Kansas was just below the 35% threshold last year. The health risks due to obesity include an increased risk of heart disease, stroke, Type 2 diabetes and certain cancers. It all begs the question: what can we do? K-State Research and Extension nutrition specialist Sandy Procter says the quick first answer is if it were easy, we would have done a better job already, but there’s no simple solution. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Stories about eating habits changing because of the coronavirus have been common. Now, there’s data to back up some of those claims. The Hartman Group’s Eating Occasions Compass offers some key insights on COVID 19’s impact on eating – and a lot of them are positive. K-State Research and Extension nutrition specialist Sandy Procter looks at some of the key findings from the report. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
A refreshed design and updated information on the Nutrition Facts label on packaged foods and drinks will make it easier for consumers to make healthy, informed choices. K-State Research and Extension nutrition specialist Sandy Procter says consumers are the winners because the new labels allow them to control what they put into their bodies. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
It’s common to eat lighter during the summer. One benefit of eating lighter is that we tend to eat healthier foods, especially low-cost, in-season fruits and vegetables. K-State Research and Extension nutrition specialist Sandy Procter says summer also provides an opportunity for parents to talk to children about nutrition, preparing healthy meals, and growing their own food. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
As we head into the third month of staying-at-home or working-from-home because of the COVID-19 pandemic, the healthy lifestyle changes that have been made are now becoming a habit. K-State Research and Extension nutrition specialist Sandy Procter says there are a number of positive health and nutrition changes we should carry forward post-coronavirus. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
In addition to adjusting to social distancing and not being able to go to many of our favorite places, we’re also adjusting to spending more time at home – where the kitchen is just steps away. Couple that with working from home, home-schooling children, and dealing with a worldwide pandemic and you have a perfect storm for stress eating. As a result, people are reporting eating more of their favorite comfort foods – which are typically high in sugar, salt and calories. While we can’t change the stress, K-State Research and Extension nutrition specialist Sandy Procter says we can control what we eat. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
One of the precautions for reducing the risk of contracting COVID-19 includes social distancing. As a result, many people are spending less time in public places, such as grocery stores and restaurants. However, they still need to buy groceries and eat. K-State Research and Extension nutrition specialist Sandy Procter discusses how to plan meals to reduce trips to the grocery store and how to purchase foods that offer flexibility in how they’re used. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Avoiding center aisles as much as possible and sticking to the outside of the grocery store generally provides better nutritional food at a lower cost. To reduce grocery costs, K-State Research and Extension nutrition specialist Sandy Procter suggests planning meals and snacks, seeing what food is still available in the house, and then making a list of the items you need to purchase. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Being mindful means being fully present without judgment. When it comes to eating, mindfulness helps amplify our body’s signals about when we’re hungry and when we’re full. Dr. Susan Albers, a clinical psychologist at the Cleveland Clinic, has several tips for making us more mindful when we eat. K-State Research and Extension nutrition specialist Sandy Procter says we can start by turning off our autopilot. For example, we often eat the same thing for breakfast without noticing we’re stuck in a rut or routine. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
December 4th is not an official holiday. However, cookie lovers know that it’s National Cookie Day. The cookie has come a long way since Dutch bakers discovered them when they used small amounts of batter to test oven temperatures. However, making a cookie isn’t easy. In fact, there’s a lot of science involved. K-State Research and Extension food scientist Karen Blakeslee and Extension nutrition specialist Sandy Procter offer timely tips for preparing, baking and storing cookies. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Research shows everyone benefits from eating meals together. K-State Research and Extension child development specialist Bradford Wiles and Extension nutrition specialist Sandy Procter have co-authored a new publication that focuses on how to get the most benefit from eating together. Procter says family meals play a large role in child and family development and how families become and stay connected. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Food insecurity refers to the USDA’s measure of lack of consistent access to enough food for an active, healthy life. In 2015, an estimated one in eight Americans were food insecure – that’s 42 million Americans, including 13 million children. In addition to federal nutrition programs, local food pantries assist people in putting food on the table. However, they often struggle to meet the demand and to provide a variety of food choices. K-State Research and Extension nutrition specialist Sandy Procter says that’s why it’s important that donations to local food pantries and community food drives are the same nutritious foods we purchase for our families. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Most U.S. households have consistent, dependable access to enough food for active, healthy living…making them food secure. However, an analysis by USDA’s Economic Research Service found just over 11 percent of U.S. households – or about 14.3 million households – are food insecure. K-State Research and Extension nutrition specialist Sandy Procter discusses the factors contributing to food insecurity in Kansas and the role Extension plays in providing nutrition education. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
A survey by the Centers for Disease Control and Prevention found that just over one-third of adults consume fast food on a given day. Convenience was the number one reason given for eating fast food. However, with a little planning, K-State Research and Extension nutrition specialist Sandy Procter says those fast food trips can be reduced. In addition, when fast food is the only option, she says we can still make healthy choices. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
A new study finds grocery shopping in the U.S. is evolving. According to the 2019 U.S. Grocery Shopping Trends report by the Hartman Group for the Food Marketing Institute, baby boomers, millennials, gen Z and gen X all have their own unique shopping habits and preferences. K-State Research and Extension nutrition specialist Sandy Procter finds the study particularly interesting because it details shopping trends for a wide range of consumers. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
If you routinely grill once or twice a week, experts suggest taking some small steps to lower exposure to compounds that are tied to cancer. These compounds get generated when food especially meat, is cooked – often overcooked or charred – on a grill. K-State Research and Extension nutrition specialist Sandy Procter discusses the concerns associated with frequent grilling and ways to lower potential cancer risks. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
• The weekly grain market update • The USDA summer meals program helps meet the nutritional needs of Kansas kids and teens • The latest agricultural news, and this week’s “Kansas Wheat Scoop” • Kansas agricultural weather… 00:01:30 – Grain Market Update: K-State grain market economist Dan O’Brien takes a closer look at yesterday’s World Agricultural Supply and Demand Estimates report and discusses why all eyes will be focused on the WASDE report coming out August 12th. 00:13:00 – USDA Summer Meals Program: K-State Research and Extension nutrition specialist Sandy Procter explains how the USDA summer meals program is helping meet the nutritional needs of Kansas kids and teens. 00:24:30 – Ag News: The day's agricultural news headlines, and the latest “Kansas Wheat Scoop.” 00:33:00 – Kansas Weather: K-State climatologist Mary Knapp reports on Kansas agricultural weather. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Eric Atkinson and distributed to radio stations throughout Kansas and as a daily podcast. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Something to Chew On - Global Food Systems at Kansas State University
Dr. Sandy Procter is an assistant professor and extension specialist focusing on maternal and child nutrition in the Department of Food, Nutrition, Dietetics and Health at Kansas State University. A registered dietitian and former coordinator of the Kansas SNAP-ED nutrition education program, she possesses a wealth of knowledge surrounding human nutrition that spans from pre-pregnancy all the way through advanced age. Our discussion was quite wide-ranging covering some more technical topics relating to maternal health and breastfeeding to the more social considerations of how to demonstrate healthy eating habits to children and provide recommendations to adults. For more about Dr. Procter check out: https://www.hhs.k-state.edu/fndh/people/faculty/procter/
Just as learning doesn’t end when students go on summer break, neither does the need for good nutrition. The U.S. Department of Agriculture’s Summer Food Service Program works with communities to provide free, nutritious meals and snacks when school is out. K-State Research and Extension nutrition specialist Sandy Procter says Extension is playing an active role in helping communities across Kansas to participate in this program and increase the number of children receiving summer meals. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Summer is a perfect time to try new fruits and vegetables. They’re fresh, abundantly available, and typically less expensive than at other times of the year. K-State Research and Extension nutrition specialist Sandy Procter looks at summer fruits, vegetables and beverages that taste great and offer a variety of healthy benefits. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
K-State Research and Extension utilizes a wide variety of research and evidence-based information to aid Extension agents in tackling local issues and concerns. In the area of public health, Extension nutrition specialist Sandy Procter and adult development and aging specialist Erin Yelland point to the Culture of Health initiative as one way Extension encourages community conversations about health topics. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
A salad, typically served as an appetizer to the main meal, is starting to become the star of the show. In fact, consumers want restaurants to serve salads that are filling, healthy and delicious. K-State Research and Extension nutrition specialist Sandy Procter says a salad provides an easy way for us to eat more fruits and vegetables, cut calories and control the amount of fat in our diet. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
As part of its effort to help Americans make healthy food choices and in honor of National Nutrition Month, the U.S. Department of Agriculture announced a campaign to help simplify the nutrition information we see each day. K-State Research and Extension nutrition specialist Sandy Procter says the Start Simple with MyPlate campaign provides tips from the five MyPlate food groups to improve our health and well-being over time. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Walk Kansas, which begins March 17th and runs through May 11th, is not just about being physically active. It also includes information on nutrition, recipes, eating in season, food safety and food waste. K-State Research and Extension northeast area family and consumer sciences specialist and state coordinator for Walk Kansas, Sharolyn Jackson, along with Extension nutrition specialist Sandy Procter, discuss one of this year’s educational components: reducing food waste. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Avoiding the center aisles as much as possible and sticking to the outside of the grocery store generally provides the biggest bang for your buck. However, K-State Research and Extension nutrition specialist Sandy Procter says the grocery shopping process really starts at home with planning meals and snacks, seeing what food items we already have and making a list of the things we need. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Any sugar added in the preparation of foods, whether it’s at the table, in the kitchen or in the processing plant, is added sugar. Studies show Americans are consuming too much added sugar – often three or four times more each day than the recommended amount. According to the Centers for Disease Control and Prevention, eating and drinking too much added sugar can lead to health problems such as weight gain and obesity, type 2 diabetes, and heart disease. However, K-State Research and Extension nutrition specialist Sandy Procter says there are several small, incremental steps we can take to reduce the amount of added sugar we consume each day. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
A survey published by the Centers for Disease Control and Prevention in early October shows that between 2013 and 2016, more than 36 percent of adults – or more than one in three – consume fast food on a given day. While several fast food chains have increased the number of healthier choices on their menus, they still have a reputation of serving meals and snacks both high in calories and lacking in fruits and vegetables. K-State Research and Extension nutrition specialist Sandy Procter offers tips for eating healthier in today’s fast food world. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Some planning, preparation and a slow cooker are all that’s needed to have an inexpensive, healthy dinner ready when you walk through the door after a hard day at work. A slow cooker allows a variety of soups, stews, meats, casseroles and other foods to be prepared over an extended period of time. However, there are some rules-of-thumb and a few food safety guidelines to follow when you use a slow cooker. K-State Research and Extension nutrition specialist Sandy Procter has advice for getting the most out of your slow cooker. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Salad is making a comeback. From expanded offerings at restaurants to increased consumer demand, salad is no longer a side dish – it’s taking center stage as a main meal. As a result, consumers want salads that are filling, healthy and delicious. K-State Research and Extension nutrition specialist Sandy Procter discusses the benefits of eating salads. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
The Food Marketing Institute estimates online grocery sales will reach some $100 billion by 2025. That’s about 20% of the grocery retail market, which today only accounts for about 2 to 4%. While online grocery shopping is definitely a growth market, opportunities also exist for brick-and-mortar stores to make the in-store grocery shopping experience better. K-State Research and Extension nutrition specialist Sandy Procter says consumers may ultimately want a blend of online and in-person grocery shopping options. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
The summer months are a perfect time to try new fruits and vegetables. They’re fresh, abundantly available, and typically less expensive than at any other time of the year. K-State Research and Extension nutrition specialist Sandy Procter looks at eight healthy summer fruits, vegetables and drinks that taste great and offer a variety of health benefits. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
March is National Nutrition Month, an effort to get Americans to ‘Go Further with Food.’ One of the campaign efforts is reducing food waste. The Food and Agriculture Organization of the United Nations reports one-third of the food produced for human consumption is lost or wasted – that’s about 1.3 billion tons of food globally. Sandy Procter, assistant professor in the department of Foods, Nutrition, Dietetics and Health at Kansas State University, looks at how this nutrition education effort also aims to just get people to eat better, and in turn, improve their health. Perspective is a weekly public affairs program hosted by Richard Baker, communications professor at Kansas State University. Perspective has been continuously produced for radio stations across the nation by K-State for well over six decades. The program has included interviews with dignitaries, authors and thought leaders from around the world. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
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