Sep 2, 2019
The new school year is underway and that means parents are scrambling to get sack lunches put together before the kids head out the door. Kansas State University food scientist Karen Blakeslee says parents need to be practicing good food safety habits when packing the lunch. The Centers for Disease Control and Prevention says approximately one in six Americans – or about 48 million people – get sick each year from foodborne diseases. Children are the most vulnerable to food poisoning, so it makes sense to take extra precautions when making the lunches they take to school. Blakeslee says that starts with washing your hands before preparing the sack lunch.
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 email@example.com.
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.