Feb 8, 2021
The International Food Information Council conducted a year-end survey to see what changes were made since consumers spent more time at home. 47% of the respondents said their eating habits stayed about the same, but 32% said their eating habits became healthier. Kansas State University food scientist Karen Blakeslee takes a closer look at the survey findings and how preparing and eating more meals at home creates opportunities and challenges.
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.