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The detailed meal plans with all ingredients are shown in Table 1, food preparation descriptions (all steps prior to placing into blender and blending foods as described in methods section) are shown in Table 2, and nutrient values based on the USDA nutrient database are shown in Table 3. The AA meal plan consisted of a large Starbucks Mocha Frapuccino for breakfast, a McDonald’s Big Mac, French fries, and Coca Cola for lunch, Stouffer’s lasagna for dinner, and Oreo cookies for a snack. The USDA meal plan consisted of cereal with milk and raspberries for breakfast, an apple and yogurt for a morning snack, a turkey sandwich on whole wheat bread with salad (including a hard-boiled egg, grapes, parmesan cheese, and Ceasar dressing) for lunch, carrots, cottage cheese and chocolate chips for an afternoon snack, and chicken, asparagus, peas and spinach on quinoa for dinner. The VEG meal plan consisted of oatmeal with banana, peanut butter, and almond milk for breakfast, a protein shake (including vegetable-based protein powder, soy milk, banana and blueberries) for a morning snack, a vegetable and tofu soup (including soba noodles, spinach, carrots, celery and onions in vegetable broth) for lunch, an apple and almonds with tea for an afternoon snack, a Portobello mushroom burger (including Portobello mushroom, avocado, tomato, lettuce, and a whole wheat bun) with steamed broccoli for dinner, and popcorn, hazelnuts and fig bars for an evening snack.   The following meals contained fermented foods that contained live active cultures according to the package and were consumed without heat treatment: USDA meal plan snack #1 (yogurt), lunch (parmesan cheese), and snack #2 (cottage cheese). The following meals contained fermented foods that were cooked as part of meal preparation: VEG meal plan lunch (tofu), and AA meal plan lunch and dinner (cheese). Meal ingredients were purchased at local grocery stores in Saint Helena, CA, and prepared meals were purchased in restaurants in Napa, CA.  #Plate ##Plate  Counts The aerobic, anaerobic, yeast and mold plate counts are shown in Table 4. The meals ranged in the total numbers of microorganisms from 2.2 X 104 CFU to 1.2 X 109 CFU with the aerobic and anaerobic plate counts being among the highest and the yeast and mold plate counts being among the lowest across all meals. The USDA dietary pattern had the highest total microorganisms for the day at 1.3 X 109 CFU mostly due to the higher amounts of anaerobic bacteria in the morning snack (5.4 X 107 CFU) and higher amounts of aerobic and anaerobic bacteria in the afternoon snack (5.5 X 108 and 6 X 108 CFU respectively). Not surprisingly, both of these meals contained fermented products, in the first case yogurt, and in the second case cottage cheese. The AA and VEG dietary patterns had 3 orders of magnitude less total microorganisms than the USDA dietary patterns, with total microorganisms of 1.4 X 106 CFU and 6 X 106 CFU respectively. Neither the AA nor the VEG dietary pattern meals contained fermented foods that were not heat treated as part of meal preparation. The AA lunch and dinner contained cheese that was either cooked on a grill or baked in the oven and the VEG lunch contained tofu, which was cooked in the vegetable broth. The USDA lunch also had the highest amounts of yeast and mold (1 X 106^ and 2.6 X 106 CFU respectively) of all the meals, and this meal also had relatively high amounts of aerobic bacteria (3.3 X 107 CFU). In the VEG dietary pattern, the morning snack had the highest amounts of aerobic and anaerobic bacteria (2 X 106 and 1.7 X 106 CFU respectively).   ##Sequence Processing and Summary Statistics  ##Taxonomic Composition and Diversity of the Different Dietary Patterns