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creme glacee,l /6 de pinte creme fouettee, l cuill~re a table crevettes, frites croustille, l dinde epinards, cuits,l/2 tasse fbves,1 tasse fpves au lard, 1 /2 tasse fromage, cheddard,l once fromage, cottage, 1 cuillere a table fromage, cremeux, 1 cuillere a table ~ateau, 1 tranche (moyenne) gaufres gras de bacon, 1 cuillere a table guirnauve, 1 huile, l cuillpre a table jarnbon , 1 tranche jello, l/2 tasse lait battu malte lait battu regulier lait au chocolat lait ~creme, 1 verre lait entier, 1 verre lait glac~, l/2 pinte laitue, 2 grosses feuilles macaroni cuit, 3/4 de tasse margarine, l cuillpre a table mayonnaise, 1 cuillere a table
(u p to 5-13 vears of ag e) and de p ends, at least in p art, un the . atnuunt of food [~resented tu the bodv durin g these p eriods . , ex p erirnents in rats have indirated that tltis tendencv fur fat . cells tu re p rodu~e is g eneticall y~ determined, buth in rate of . .,, , d .v'rsr.o n , ~dn d t l te lcn gt h of tunt d tt rutg w1nc,h str ~h dtvr~run can ' '.
