Cayla Westergard of the Egg Industry Center at Iowa State University talks about handling and preparing eggs safely.
Alice Henneman offers tips for Easter food safety.
Connie Diekman, R.D., answers the question, "Is there a difference between consuming naturally occurring nutrients from food and food fortified with the same amount of nutrients?”
Expert feedback regarding inquiry from mom wondering about how hormones in food may be affecting her children.
Dr. MacDonald discusses whether it is safe to eat produce that have been treated with fertilizers and/or herbicides.
Three experts, Dr. Patricia Hester, Dr. Ed Pajor and Dr. Emily Patterson-Kane, answer the question, "Is the well-being of farm animals on larger operations disregarded in the pursuit of higher profits?"
Dr. Gebreyes answers the question: "Is food from organic and free-range farm animals safer than animals raised in modern confinement operations?"
Dr. Ruth MacDonald discusses whether it is safe to consume food from genetically modified crops
Dr. John Comerford, associate professor and extension beef specialist in the Department of Dairy and Animal Science at Penn State University, explains nutritional differences between beef from grain-fed and grass-fed cattle.
Dr. Ruth MacDonald, chair of the Department of Food Science and Human Nutrition at Iowa State University, explains food additives.
Tips from Alice Henneman on preparing, serving and storing food for your full Thanksgiving feast.
Discussion with Dr. Ruth MacDonald, Chair of the Department of Food Science and Human Nutrition at Iowa State University , regarding the nutritional difference between organic and non-organic foods.
Discussion with Auburn University professor and director of the National Egg Processing Center regarding the August 2010 egg recall due to Salmonella contamination.