Part,  Chapter, Paragraph

1    I,     2.  5    |         decentralised and may use ‘lean production methods’. The
2   II,     9        |          grain, vegetables, fruit, lean meat and olive oil, whereas
3   II,     9.  3.  1| composition, such as a decrease in lean mass and an increase in
4   II,     9.  4.  4|          grain, vegetables, fruit, lean meat and olive oil, whereas
5  III,    10.  1.  1| hyperphagia (King et al, 1997). In lean people, in long-term engagement
6  III,    10.  1.  1|         and expenditure increases: lean subjects demonstrate an
7  III,    10.  1.  1|        majority of individuals are lean, fit and good-looking. The
8  III,    10.  2.  5|            mass and a reduction of lean mass and total water content
9  III,    10.  5.  3|         decentralised and may use ‘lean production methods’. The