Perceived nutrition needs of people experiencing disadvantage in utilizing support services: An Australian case study.

Individuals experiencing socio-economic disadvantage face higher rates of food insecurity and health disparities. This study explored the perceptions, attitudes, and knowledge of individuals providing nutrition services, and users of these services, to identify nutrition needs and inform potential strategies for addressing diet-related health inequities. Semi-structured interviews were conducted utilizing a phenomenological approach to explore lived experiences, beliefs, and perceptions influencing nutrition-related health.

Characterisation of the Faecal Microbiome of Foals from 0-5 Months of Age and Their Respective Mares across Five Geographic Locations.

Background: A foal undergoes considerable growth and development from birth to weaning, progressing from a milk-based diet to complete herbivory. The symbiotic relationships between bacteria, archaea and fungi substantiate this energy demand by colonising the hindgut and remaining flexible throughout the diet transitions.

Methods: A total of 70 faecal samples were collected from 14 mares and their foals across five studs in NSW as they aged from 0 to 5 months old.

Dose response of biochar and wood vinegar on in vitro batch culture ruminal fermentation using contrasting feed substrates.

Within Australia, approximately 6.4% of total greenhouse gas emissions are from animal methane (CH) derived from enteric fermentation. Mitigation of ruminant CH is a key concept in support of sustainable agriculture production; dietary manipulations a viable strategy to lower CH release during enteric fermentation.

The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit.

The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if "terroir" can be applied in the production of single malt whisk(e)y. New make spirits were produced at laboratory scale under controlled conditions from two different barley varieties (Olympus and Laureate) grown at two distinct environments (Athy, Co Kildare and Bunclody, Co Wexford) in Ireland over two consecutive seasons (2017 and 2018). The spirit samples were analysed by gas chromatography mass spectrometry olfactometry and descriptive sensory analysis.