scholarly journals Changes in Eating Behaviors and Confidence Towards Cooking After an 8-Week Online Cooking and Nutrition Tutorials in Adults Living with an Overweight Condition or Obesity

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1294-1294
Author(s):  
Tamara Cohen ◽  
May Slim ◽  
Hugues Plourde ◽  
Valerie Bouzo ◽  
Vanessa Dumeaux ◽  
...  
Keyword(s):  
Self Efficacy ◽  
Food Access ◽  
Eating Behaviors ◽  
Fruits And Vegetables ◽  
Mixed Model ◽  
Eating Behaviour ◽  
Eating Behaviours ◽  
Funding Sources ◽  
Long Term Follow Up ◽  
The Impact

Abstract Objectives This study tested the impact of online cooking and nutrition tutorials on eating behaviours and psychosocial determinants of cooking skills among adults living with an overweight condition or obesity. Methods Healthy adults 18–65 y living with an overweight condition or obesity (25 < body mass index [BMI] < 40 kg/m2) living in the greater Montreal (Quebec) Canada were randomized (1:1:1) to one of three groups: Control [Ctrl; weekly delivery of food with paper-based recipes], Nutrition [weekly delivery of food, access to online cooking and nutrition tutorials] or Behaviour [weekly delivery of food, access to online cooking and eating behaviour tutorials] over 8 weeks. Cooking and education videos were <4 min long total and were viewed through private YouTube links. At baseline and 8 weeks, anthropometrics and sociodemographic were surveyed, as were appetitive traits (i.e., Food Responsiveness, Hunger, Emotional Overeating, Enjoyment of Food, Satiety Responsiveness, Food Fussiness, Emotional Undereating and Slowness in Eating) using the Adult Eating Behavior Questionnaire [AEBQ]. Cooking barriers and confidence towards cooking, confidence in consuming fruits and vegetables and self-efficacy were also assessed. Mixed model ANOVAs were used to test for differences among groups over time. Results At baseline, forty-eight participants with a mean age of 34.0 ± 12.9 y and BMI of 30.2 ± 4.5 kg/m2 were enrolled. Significant differences were seen in the Slowness in Eating subscale between Behaviour (1.64 ± 0.98) and Ctrl (2.46 ± 0.88) (P < 0.02). At 8 weeks, Emotional Overeating scores significantly decreased in both Nutrition and Behaviour compared to Ctrl (P = 0.03). Other AEBQ subscales did not vary by time or group. From baseline to 8 weeks, all groups significantly increased scores for confidence towards cooking (P < 0.001), confidence in consuming of fruits and vegetables (P < 0.001) and general self-efficacy (P < 0.001). Conclusions The weekly provision of food baskets with online cooking and nutrition tutorials elicited changes in eating behaviours in adults living with an overweight condition and obesity. Future studies including a long-term follow-up and larger sample size are needed to confirm these positive findings. Funding Sources R. Howard Webster Foundation.

scholarly journals Fiber Type Determines Feline Gut Microbiome Metabolism and Bioactive Lipid Profiles in Feces (P20-034-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Matthew Jackson ◽  
Dennis Jewell
Keyword(s):  
Mixed Model ◽  
Fiber Type ◽  
Serum Levels ◽  
Short Chain Fatty Acids ◽  
Fatty Acid Esters ◽  
Crude Fiber ◽  
Bioactive Lipids ◽  
Funding Sources ◽  
Randomized Design ◽  
The Impact

Abstract Objectives Dietary fiber consists of indigestible carbohydrate. A distinction in fiber classification is “soluble” (SOL) vs “insoluble” (INSOL). Fiber is not absorbed in the small intestine, but arrives intact to the colon where it is metabolized by microbiota. Metabolomics screening determined the impact of foods with SOL vs INSOL fiber on microbiome metabolites and bioactive lipids in feces from cats. Methods Healthy cats were housed in environments promoting social interaction with other cats and people, had access to natural light varying with season, opportunity to exercise and were fed to maintain body weight. Collections under IACUC approved protocols. Two foods produced: SOL (5.2% crude fiber analyzed) and INSOL (10.1% crude fiber analyzed). SOL had citrus & beet pulps, oat bran and barley. INSOL had pea & tomato fiber, and cellulose. Randomized design, with cats assigned SOL (n = 15), INSOL (n = 16). Cats fed for 12 weeks. Metabolomics by LC-MS, short chain fatty acids (SCFA) by GC-FID (feces). Data analyzed by mixed model, paired t-test, Hotelling's T2 test and correlation. Significant when P < 0.05. Results SOL increased flavonoids in the feces, likely from fiber-bound sources; these were metabolized by gut microbiota to postbiotics. Only SOL increased SCFA acetate and propionate but not butyrate. INSOL decreased, and SOL increased putrefactive branched SCFA. Polyamine putrefaction products were decreased by INSOL relative to SOL; fecal polyamine levels predicted serum levels. Fecal microbial metabolites of resistant starch, polyphenols and redox congeners were all correlated to fecal taurine across both foods. INSOL significantly decreased the N-acyl classes of fecal endocannabinoids while leaving the O-acyl class unchanged. SOL increased the O-acyl class. Fecal anti-inflammatory fatty acid esters of hydroxystearate (FAHSA; linoleic, oleic and palmitic) were significantly increased by INSOL relative to SOL. Fecal 9/13 hydroxyoctadecadienoates (HODE) were increased by INSOL relative to SOL, but the 9–10/12–13 dihydroxyoctadecaenoates (DiHOME) were not affected. Conclusions There are apparent microbiome benefits to both SOL and INSOL fibers. The results here increase awareness of the importance of fiber for felines and further the effort to optimize fiber type and quantity in foods for cats. Funding Sources Hill's Pet Nutrition.

scholarly journals Eating Behaviors and the Food Environment of Students with Overweight/Obesity from Different Higher Education Settings (OR08-06-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rachel Ryan ◽  
Jennifer Kleiman ◽  
Miriam Mahmood ◽  
Kayla Wong ◽  
Ronald Lu ◽  
...  
Keyword(s):  
Community College ◽  
High Risk ◽  
Food Environment ◽  
Self Efficacy ◽  
Eating Behaviors ◽  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
Tertiary Institutions ◽  
Parental Figures ◽  
At Home

Abstract Objectives Emerging adults attending 2- and 4-year tertiary institutions are at high risk for weight gain/excess weight. Developing effective, tailored interventions requires an understanding of behavioral/environmental differences between student populations. The objective of this study was to describe eating behaviors/the food environment of students with overweight/obesity enrolled in 2- and 4-year tertiary institutions. Methods Students ages 18–24, with a BMI ≥25, enrolled in LaGuardia Community College (N = 41) or New York University (N = 51) were recruited. Height and weight were objectively measured. Participants completed a Qualtrics survey, which included: 1) Produce Consumption Self-Efficacy (SEPC) subscale, 2) Fruit and Vegetable Consumption subscale, and 3) questions regarding usual meal location/meal preparer. Descriptive, Mann-Whitney U and chi-square analyses were conducted. Results Ninety-two students (64.8% female, age = 19.6 ± 1.7, BMI 31.4 ± 5.8) from 2- and 4-year tertiary institutions completed the survey. Two year students were significantly older (P = .0001), had a higher BMI (P = .01), and scored higher on: self-reported consumption of at least 5 servings of fruit per day (P = .01), self-efficacy for eating fruits and vegetables as a snack, even if everybody else were eating other snacks (P = .02), and eating 9 half cups of fruits and vegetables each day (P = .0002). A greater percentage of 4-year students reported eating most of their meals “in an on-campus dining hall” (53 vs. 28%; P = .04); while more 2-year students reported “my place of residence” (41 vs. 35%) or “on-the-go, which I previously prepared at home” (21 vs. 4%). Usual meal preparer differed between student populations (P < .001); 4-year students were more likely to identify “the college/university I attend” (69 vs. 13%) while a greater percentage of 2-year students indicated “my parental figures” (38 vs. 4%) or “myself” (33 vs. 19%). Conclusions Community college students tended to have a higher BMI, despite reporting higher fruit/vegetable consumption self-efficacy and being more likely to eat meals, prepared by themselves or their parental figures, at home or on-the go. Differences in eating behaviors, beliefs and meal conditions should be taken into account when designing weight loss interventions for these understudied, high-risk populations. Funding Sources NYU College of Arts and Science Dean's Undergraduate Research Fund Grant (Spring 2018).

Eating behaviors as predictors of satisfaction with food related life

2020 ◽  
pp. 1-11
Author(s):  
Samia Wasif ◽  
Maheen Sohail ◽  
Maleeha Zaheer
Keyword(s):  
Key Words ◽  
Negative Correlation ◽  
Eating Behaviors ◽  
Eating Behaviour ◽  
Correlational Study ◽  
Eating Behaviours ◽  
Significant Difference ◽  
Life Scale ◽  
Satiety Responsiveness ◽  
Scale Data

Abstract Objective: To identify how different eating behaviours are correlated, and to analyse which behaviour is a true predictor of food satisfaction while comparing the pattern in gender behaviours. Methods: The correlational study was conducted at the Department of Humanities, COMSATS University, Islamabad, Pakistan, from January to May, 2019, and comprised adult individuals of both genders from different universities and food outlets located in Islamabad. Data was collected using the adult eating behaviour questionnaire and satisfaction with food-related life scale. Data was analysed using SPSS version 25. Results: Of the 430 subjects, 183(42.5%) males and 247(57.4%) were females. All subscales of the adult eating behaviour questionnaire were correlated positively with the satisfaction with food-related life scale scale except for satiety responsiveness which showed negative correlation (r=-0.07). Enjoyment of food, food responsiveness and hunger subscales acted as true predictors of satisfaction with food-related life with correlation values of 0.37, 0.38 and 0.33 respectively. Significant difference was found across gender only on satiety responsiveness (p<0.05). Conclusion: Increase in enjoyment of food, food responsiveness and hunger were found to increase satisfaction with food-related life. Key Words: Eating behaviours, Satisfaction with food-related life, Satiety responsiveness, Enjoyment of food

scholarly journals Influence of parental attitudes in the development of children eating behaviour

2008 ◽  
Vol 99 (S1) ◽  
pp. S22-S25 ◽  
Author(s):  
Silvia Scaglioni ◽  
Michela Salvioni ◽  
Cinzia Galimberti
Keyword(s):  
Role Model ◽  
Fruits And Vegetables ◽  
Parental Attitudes ◽  
Eating Behaviour ◽  
Food Preferences ◽  
Dietary Control ◽  
Eating Behaviours ◽  
Child Feeding ◽  
Automatic Mechanism ◽  
Genetically Determined

The present paper is a review of available data on effects of parental feeding attitudes and styles on child nutritional behaviour. Food preferences develop from genetically determined predispositions to like sweet and salty flavours and to dislike bitter and sour tastes. There is evidence for existence of some innate, automatic mechanism that regulate appetite. However, from birth genetic predispositions are modified by experience. There are mechanisms of taste development: mere exposure, medicine effect, flavour learning, flavour nutrient learning. Parents play a pivotal role in the development of their child's food preferences and energy intake, with research indicating that certain child feeding practices, such as exerting excessive control over what and how much children eat, may contribute to childhood overweight. Mothers are of particular interest on children's eating behaviour, as they have been shown to spend significantly more time than fathers in direct interactions with their children across several familial situations.A recent paper describes two primary aspects of control: restriction, which involves restricting children's access to junk foods and restricting the total amount of food, and pressure, which involves pressuring children to eat healthy foods (usually fruits and vegetables) and pressuring to eat more in general.The results showed significant correlations between parent and child for reported nutritional behaviour like food intake, eating motivations, and body dis- and satisfaction. Parents create environments for children that may foster the development of healthy eating behaviours and weight, or that may promote overweight and aspects of disordered eating. In conclusion positive parental role model may be a better method for improving a child's diet than attempts at dietary control.

scholarly journals Associations between the use of social networking sites and unhealthy eating behaviours and excess body weight in adolescents

2015 ◽  
Vol 114 (11) ◽  
pp. 1941-1947 ◽  
Author(s):  
Hugues Sampasa-Kanyinga ◽  
Jean-Philippe Chaput ◽  
Hayley A. Hamilton
Keyword(s):  
Body Weight ◽  
High School Students ◽  
Social Networking ◽  
Social Networking Sites ◽  
Eating Behaviour ◽  
Energy Drinks ◽  
Excess Body Weight ◽  
Eating Behaviours ◽  
Unhealthy Eating ◽  
The Impact

AbstractUnhealthy eating behaviour and excess body weight have been related to sedentary behaviour, particularly screen time, in adolescents; however, little is known about their associations with the use of social networking sites (SNS). We investigated the associations between time spent using SNS and unhealthy eating behaviours (including breakfast skipping, consumption of sugar-sweetened beverages (SSB) and energy drinks) and body weight in adolescents. Data on 9858 students (mean age: 15·2 (sd 1·9) years) in grades 7 through 12 were derived from the 2013 cycle of the Ontario Student Drug Use and Health Survey – a cross-sectional school-based survey of middle and high school students. The majority (81·5 %) of students reported daily use of SNS and an additional 10·7 % reported using them on an irregular basis. Multivariate logistic regression analyses revealed that the use of SNS was associated with increased odds of skipping breakfast (Ptrend<0·01) and consuming SSB (Ptrend<0·01) and energy drinks (Ptrend<0·01) in a dose–response manner with adjustments for age, sex, ethnicity, socio-economic status, tobacco, alcohol and cannabis use as well as BMI. However, there was no evidence of a significant association between use of SNS and BMI before or after adjusting for all the covariates and unhealthy eating behaviours. In conclusion, our results suggest associations between the use of SNS and unhealthy eating behaviours among youth. Given the popularity of SNS, more efforts are needed to better understand the impact of social networks on eating behaviours and risk of excess weight.

scholarly journals Diet Quality of First Semester Southeastern College Students and the Impact of COVID-19

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 258-258
Author(s):  
Zhiping Yu ◽  
Paul Fuglestad ◽  
Veruska Gonzalez
Keyword(s):  
College Students ◽  
Diet Quality ◽  
Eating Behaviors ◽  
Healthy Eating Index ◽  
National Average ◽  
First Semester ◽  
Funding Sources ◽  
Unhealthy Eating ◽  
The Impact

Abstract Objectives Studies have reported poor food choices and unhealthy eating behaviors among college students. The purpose of this study was to assess the diet quality of college freshmen and the impact of the COVID-19 pandemic. Methods Freshman students 18 years or older in all majors in a southeastern university were invited to take the Diet History Questionnaire III (DHQ III) in fall 2019 and in fall 2020. The Healthy Eating Index (HEI) scores from the participants were obtained and compared to the HEI-2015 national averages through one-sample t-tests. Results Thirty students in fall 2019 cohort (86.7% female, 46.7% white) and 55 students in fall 2020 cohort (78.2% female, 63.5% white) completed the survey. Compared to national average data, participants in the current study had higher total HEI scores (60.9 vs. 58.3, P &lt; 0.05), higher total fruits scores (3.8 vs. 2.6, P &lt; 0.001), higher dairy scores (6.4 vs. 5.4, P &lt; 0.001), but lower total protein scores (4.1 vs. 5.0, P &lt; 0.001), lower seafood and plant protein scores (3.6 vs. 5.0, P &lt; 0.001), higher refined grains scores (8.0 vs. 6.7, P &lt; 0.001), and higher sodium scores (4.7 vs. 3.4, P &lt; 0.001). Just examining the 2020 cohort of students, after the onset of the COVID-19 pandemic, the overall HEI scores were lower and not significantly different from the national average (P &gt; 0.05) and HEI fatty acids scores were lower (3.7 vs. 4.5, P &lt; 0.05). Conclusions The diet quality of freshman college students remains inadequate and interventions are needed to prevent or postpone the health problems especially during the COVID-19 pandemic. Funding Sources Brooks College of Health, University of North Florida

scholarly journals Knowledge and Self-Efficacy Towards Eating Behaviors by People Living with Diabetes Mellitus

2021 ◽  
pp. 288-298
Author(s):  
Lisa Anita Sari ◽  
Ani Astuti ◽  
Diah Merdekawati
Keyword(s):  
Diabetes Mellitus ◽  
Eating Behavior ◽  
Healthy Eating ◽  
Self Efficacy ◽  
Eating Behaviors ◽  
Health Knowledge ◽  
Bivariate Analysis ◽  
Diabetic Patients ◽  
Healthy Eating Behavior ◽  
The Impact

Diabetes mellitus sufferers have metabolic issues caused by insulin disorders which indicate hyperglycemia. Behavior related to food and eating, including the amount of calories, dietary choices, setting a meal plan, and control dietary challenges are particularly important for diabetes mellitus sufferers owing to the impact of these measures on the speed with which blood glucose levels increase. With better understanding, diabetic patients can analyze their food intake and adopt appropriate eating behaviors. Self-efficacy can affect the patient’s commitment to their health. Knowledge and self-efficacy support healthy eating behavior patterns. This study aims to identify the relationship between knowledge and self-efficacy with regards to eating behaviors among people living with diabetes mellitus. Bandura’s promotion model was provided as a conceptual framework. A simple random sampling technique was used to recruit 201 participants with diabetes mellitus type 2. Data collection was via a Demographic Questionnaire, an Eating Behavior Questionnaire, a Diabetes Knowledge Questionnaire (DKQ), and a Diabetes Mellitus Self-Efficacy Questionnaire (DMSQ). Data was analysed using univariate and bivariate analysis. The results indicate that participants’ eating behavior, knowledge, and self-efficacy were at a low level. This study also indicated a significant relationship between knowledge (p < 0,000) and self-efficacy (p < 0,00) and eating behaviors. The results provide important information to suggests that community nurses should increase the knowledge about diabetes mellitus management and use self-efficacy to design effective intervention to promote healthy eating behavior to keep blood sugar in control.   Keywords: eating behavior, knowledge, self-efficacy, diabetes mellitus

scholarly journals The impact of a peer-based education on fruits and vegetables intake among housewives

2021 ◽  
Vol 40 (1) ◽  
Author(s):  
Roya Sheybani ◽  
Zahra Hosseini ◽  
Sayed Hossein Davoodi ◽  
Teamur Aghamolaei ◽  
Amin Ghanbarnejad
Keyword(s):  
Self Efficacy ◽  
Fruits And Vegetables ◽  
Group Discussion ◽  
Peer Education ◽  
Intervention Group ◽  
Control Group ◽  
Post Intervention ◽  
Significant Difference ◽  
Quasi Experimental ◽  
The Impact

Abstract Background Evidence indicates the lower intake of fruits and vegetables than the recommended daily amount. Study aimed at determining the effects of peer education intervention on the consumption of fruits and vegetable in housewives. Methods A quasi-experimental was conducted with 130 housewives referring to health care centers in Bandar Abbas, Iran. Sixty-five subjects were recruited in each of the intervention and the control groups. Intervention group were divided into three subgroups each receiving a seven-sessions educational programs (lecturing and group discussion) through peers about the importance of benefits of fruits and vegetables consumption. Participants were followed for two months. Data were collected using a questionnaire in two stages of pre- and post-intervention. Differences in the outcome before and after the intervention were tested using T-test and paired T-test. Results The daily servings of fruits and vegetables in the intervention group increased from 1.73 to 4.20 and in the control group from 1.96 to 2.16; a statistically significant difference was also observed between the groups (P < 0.001). After the intervention benefits and self-efficacy of fruits and vegetables consumption significantly increased and perceived barriers of fruits and vegetables consumption significantly decreased in the intervention group (P < 0.001). Conclusion Peer education improves benefits and self-efficacy, reduces barriers, and increases the daily servings of fruits and vegetables in housewives.

scholarly journals Does use of an antiarrhythmic drug prior to cryoballoon pulmonary vein isolation impact the duration of the post-ablation blanking period?

2021 ◽  
Vol 42 (Supplement_1) ◽  
Author(s):  
M Saberito ◽  
N Milstein ◽  
A Bhatt ◽  
M Habibi ◽  
T Sichrovsky ◽  
...  
Keyword(s):  
Pulmonary Vein ◽  
Pulmonary Vein Isolation ◽  
Antiarrhythmic Drug ◽  
Loop Recorder ◽  
Funding Sources ◽  
Long Term Follow Up ◽  
The Impact ◽  
First 90 Days ◽  
Af Recurrence

Abstract Background At time of cryoballoon (CB) pulmonary vein isolation (PVI), some patients with atrial fibrillation (AF) are on an antiarrhythmic drug (AAD) while others are not. The impact of AAD use at time of CB PVI on the duration of post-ablation blanking period (BP) is unknown. Objective To determine whether the optimal BP duration differs between pts who were and were not taking an AAD at time of CB PVI. Methods We enrolled consecutive pts with AF who had initial CB PVI; all pts had an implantable loop recorder (ILR). We prospectively followed all pts and determined the time to last AF episode during the 90-day post-PVI BP. This was then correlated with likelihood of having an AF recurrence between 3–12 months post-PVI. Results The cohort included 165 pts (66±9 years; 99 [60%] male; 91 [55%] PAF; CHA2DS2-VASc 2.7±1.6). An AAD was being used at some point prior to ablation in 120 (73%) pts. An AAD was being used at time of CB PVI in 92 (77%) of these 120 pts; this was stopped at a median of 80 [36, 105] days post-PVI. We defined 4 distinct groups: (1) no AF in 90-day BP (n=75 [45%]); (2) last AF within 30 days of PVI (n=32 [19%]); (3) last AF within 60 days of PVI (n=17 [10%]); and (4) last AF within 90 days of PVI (n=41 [25%]). Patients not exposed to an AAD prior to CB PVI had significantly lower likelihood of having no AF in the first 90-days post ablation (p=0.004, Figure). In contrast, if AF was observed post-ablation, as time from ablation to recurrence increased, so did likelihood of long-term failure from ablation (Figure); this relationship was not impacted by use of an AAD. Conclusion The best long-term outcomes post CB PVI are seen in pts who had no prior exposure to an AAD and had no AF within the first 90 days of ablation. Subsequently, as the time from ablation to AF recurrence increased within the 90-day BP, so did likelihood of recurrent AF during long-term follow-up, irrespective of whether an AAD was or was not used. FUNDunding Acknowledgement Type of funding sources: None.

scholarly journals Amounts and Botanical Diversity of Dietary Fruits and Vegetables Affect Distinctly the Human Gut Microbiome

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1545-1545
Author(s):  
Ayoub Al Othaim ◽  
Noah Voreades ◽  
Natalie Goodwin ◽  
Jenae Curley ◽  
Daya Marasini ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Illumina Miseq ◽  
Future Research ◽  
Dietary Interventions ◽  
Human Gut ◽  
Funding Sources ◽  
Rrna Sequencing ◽  
Stool Samples ◽  
Botanical Diversity ◽  
The Impact

Abstract Objectives While increasing fruit and vegetable (FV) intake is a near-universal recommendation for improved health outcomes, information on dietary FV amount and diversity impact on health biomarkers is scarce. FV are a major dietary source of gut microbiota (GM) accessible carbohydrates and phytochemicals, however, most studies have focused on single food items or their extracted components, with few holistic studies available. Here, two separate randomized dietary interventions were used to assess the impact of low vs high FV intake and low vs high botanical diversity on GM profiles in healthy adults. We hypothesized that increasing FV would result in beneficial modulations to GM with further increases benefits in those consuming FV from diverse botanical families. Methods Study 1 was a crossover design with, 11 males randomized to starting diets of low FV (L) or high FV (H) over 9 days. Stool samples were obtained at day 0, 3, 6 and 9 of each treatment period. In Study 2, 21 individuals were provided a low FV (L) lead-in diet for 4 days and then randomly assigned to a high FV diet with either low (LB; 11 families) or high botanical diversity (HB; 24 families) for an additional 4 days. Stool was collected at baseline, and after each diet intervention. GM was analyzed using 16S rRNA sequencing performed on an Illumina MiSeq. The Mothur pipeline was used for preliminary data analysis, followed by statistical analyses in PAST. Results In Study 1, the L treatment resulted in minimal microbiota alterations, while a significant increase in Bacteroidetes and decrease in Firmicutes (which peaked at day 6) was observed in the H group. Intriguingly, the L group experienced a short-term increase in Bifidobacterium and Lactobacillus, and both treatments incurred significant increases in Bacteroides and Akkermansia and a decline of Faecalibacterium. In study 2 the transition from low to high FV resulted in similar trends than in Study 1. However, the HB treatment resulted in a more diverse GM, characterized by increased relative abundances of beneficial Firmicutes (Lachnospiraceae, Faecalibacterium and Clostridium XIVa). Conclusions Our results suggest that both amounts of FV consumed and botanical diversity modulate the GM. Determining better FV combinations from a GM perspective thus appears as a possible task for future research. Funding Sources Colorado Agriculture Experiment Station.

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