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 [email protected].

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.