Measurement of the Thermic Effect of Food in a Chinese Mixed Diet in Young People.

Objective: To determine the thermic effect of food (TEF) in a Chinese mixed diet in young people.

Methods: During the study, the participants were weighed and examined for body composition every morning. The total energy expenditure (TEE) of the participants was measured by the doubly labeled water method for 7 days, and during this period, basal energy expenditure was measured by indirect calorimetry and physical activity energy expenditure was measured by an accelerometer.

An integrated multi-criteria decision making approach with linguistic hesitant fuzzy sets for E-learning website evaluation and selection.

Network teaching has been widely developed under the influence of COVID-19 pandemic to guarantee the implementation of teaching plans and protect the learning rights of students. Selecting a particular website for network teaching can directly affects end users' performance and promote network teaching quality. Normally, e-learning website selection can be considered as a complex multi-criteria decision making (MCDM) problem, and experts' evaluations over the performance of e-learning websites are often imprecise and fuzzy due to the subjective nature of human thinking.