The large inter-individual variation in weight gain during standardized overfeeding together with a weight gain that is often less than theoretically calculated from the energy excess suggest that there are differences between persons in the capacity to regulate energy expenditure and hence metabolic efficiency. Adaptive thermogenesis is defined as the regulated production of heat in response t...

OBJECTIVE To assess the association between serum adiponectin level and all-cause mortality in people with type 2 diabetes. Because of the insulin-sensitizing, anti-inflammatory, and antiatherogenic effects of adiponectin, we hypothesized that higher adiponectin level would be associated with lower all-cause mortality. RESEARCH DESIGN AND METHODS A total of 609 men and women aged 72 ± 6.3 yea...

A Supply Chain Synergy Measurement Model is put forward on the foundation of relational capital and interactive learning after going through present literatures related to Synergy Measurement. The order degree of subsystems is calculated, synergetic degree of the whole system obtained thereby. The index system for operability is established based on the aforesaid model, considering the characte...

Body weight and fluid input/output are usually monitored for checking fluid balance in case of intravenous hyperhydration during nephrotoxic chemotherapy. The reliability of measuring fluid input/output is uncertain. Moreover, this measurement is redundant, complex, labour-intensive and represents an occupational hazard for nurses and other health-care workers handling fluids or body excreta. I...

Moisture is one of the most important factors affecting grain quality in storage. The grain must be dried as soon as possible after harvesting to lower moisture to a standard level. It is difficult to obtain satisfactory measurement effect on precision in capacitive grain’s moisture measurement due to many influencing factors, such as temperature, species and weight. The data confusion method o...

Water content is one of the most important properties of the bread for tasting assesment or store monitoring. Traditional bread water content measurement methods mostly are processed manually, which is destructive and time consuming. This paper proposes an automated water content measurement for bread quality based on near-infrared hyperspectral imaging against the conventional manual loss-in-w...

CONCEPTS %WL: Percentage of weight loss; %FL: Percentage of fat loss. OBJECTIVE evaluate which unit of measurement for weight loss could determine the success or failure of dietary treatment for overweight and obesity. METHOD 4,625 consultations carried out on 616 patients in the southeast of Spain from 2006 to 2012. All of the patients were over 25 years of age and suffered from overweight...