Nov 11, 2019
We have entered into what a professor of food nutrition at Kansas State University calls the season of feasting. That season, which started last month with Halloween, continues through Super Bowl Sunday in February. Tanda Kidd, who is also a food nutrition specialist with K-State Research and Extension, explains how we can enjoy traditional holiday foods while reducing the fat, sugar and sodium in those 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.
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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.