5. The Manufacturer’s Manual
A sa kaya na Kalou, Raica, ka’u sa solia
vei kemudrau na co kecega sa
vakasorena, sa tu e delai vuravura
taucoko, kei na kau kecega sa tu kina na
vua ni kau sa vakasorena; ko ya ena
kemudou kakana. Vakatekivu 1:29
6. Dauvunau 3:14
Au sa kila, na ka kece sa cakava na Kalou,
ena tu ga ka sega ni mudu: ena sega na
ka me vakaikuritaki kina, ka sega na ka
me kautani mai kina: ia sa cakava oqo
na Kalou, me ra rere tiko Vua ko ira na
tamata.
7. THE THREE MAJOR
COMPONENTS OF NUTRITION
1. CARBOHYDRATES ……….80%
2. PROTEINS ……….10%
3. FATS ……….10%
Glucose + Oxygen → Energy + Carbon dioxide + Water
8. Lo, this only have I found, that
God hath made man upright; but
they have sought out many
inventions. (Ecclesiastes 7:29 )
Raica na ka oqo ka’u sa kunea, ni sa
bulia na tamata na Kalou me yalo
dodonu; ia era sa vakasaqara nai tovo
vou e vuqa. Dauvunau 7:29
9. %Protein %Fat %Carbohydrates (% of total Calories)
Apples 1……. 8…………91
Watermelon 8……..7………….85
Mangos 4……..5………….91
Carrots 10…….4………….86
Tomatoes 17…….8………….75
Cucumbers 20…….7………….73
Brocoli 36……..6………….58
Watercress 40……11………….49
Kumala 6……..3………….91
Brown rice 8……..5………….87
Chicken 82……18……………0
Lamb 32…….68…………..0 Source:
Tuna 60…….40…………..0 U.S. Dept. of Agriculture
Cod 96……...4…………..0 Handbook
10. CARDIOVASCULAR DISEASE
• High Blood Pressure
• Heart Attacks
• Strokes
Cardiovascular –body parts, including the heart
and blood vessels, involved in the pumping of
blood and transport of nutrients, oxygen, and
11. Me vaka bird by wandering, as the swallow by
As the na siparo sa veiseseyaki, kei na
kakabaceso the curse causeless shall not
flying, sa veivukayaki, Sa vakakina na
veivatonaki wale ena sega ni yaco.
come. Proverbs 26:2 Vakaibalebale 26:2
…na ka….ka’u a[which] niknew not I a
…..and the cause sega I kila, ka’u
searched out. Job 29:16
vakataroga . Jope 29:16
12. As the bird by wandering, as the swallow
by flying, so the curse causeless shall not
come. Proverbs 26:2
“…the cause [which] I knew not I searched
out.” Job 29:16
13. Dauvunau 7:29
Raica na ka oqo ka’u sa kunea, ni
sa bulia na tamata na Kalou me
yalo dodonu; ia era sa vakasaqara
nai tovo vou e vuqa. Dauvunau 7:29
16. What is Atherosclerosis ?
It is the narrowing, hardening,
and, eventually, plugging up of
vital arteries that supply the
heart with oxygen.
17. What Causes
Atherosclerosis?
The main culprit is
DIETARY
CHOLESTEROL
18. What is Cholesterol?
Cholesterolis a waxlike alcoholic
substance which is soluble in certain
body fats.
PLANT FOODS DO NOT CONTAIN
CHOLESTEROL but they do
contain healthy fats as found in
avocado, coconuts, & other nuts.
19. Does the body need
cholesterol? :
YES !
for manufacture of hormones
for building cell wall
for building strong bones
20. Where does the body get its
Cholesterol?
The liver manufactures ALL
the cholesterol the body
needs.
WE DON’T NEED TO EAT
CHOLESTEROL
21. Cholesterol Content In Foods
Skim milk………..1 cup………..5 mg
Cottage cheese…..1/2 cup…..24 mg
Ice cream………….1 cup…….54 mg
Cheddar cheese….2 sl……….56 mg
Fish…………………5 oz…….. 85 mg
Beef/pork/chicken…5 oz…….135 mg
Shrimp………………4 oz……172 mg
Egg yolk…………….1……….220 mg
Liver…………………3 oz……370 mg
Cholesterol is found only in animal products.
22. Natural Cholesterol Dietary Cholesterol
Certain amount of this Main cause of high
cholesterol circulate cholesterol level in
in bloodstream blood
High density Generally low density
lipoproteins (HDL) lipoproteins (LDL)
dominate Responsible for
Only a tiny amount of arterial plaques in
Low density blocked arteries
lipoproteins (LDL)
23. Men, 50 years and older, with
cholesterol levels over 295 mg%
(7.6mmol/L) are 10 times more likely
to develop atherosclerosis than men
the same age with levels under 200
mg% (5.1 mmol/L)
24. Cholesterol & Atherosclerosis
The extra dietary
cholesterol is
deposited in the
lining of the
arteries
This contributes
to narrowing and
plugging of
arteries and an
increase in blood
pressure.
27. Cholesterol Content In Foods
Skim milk………..1 cup………..5 mg
Cottage cheese…..1/2 cup…..24 mg
Ice cream………….1 cup…….54 mg
Cheddar cheese….2 sl……….56 mg
Fish…………………5 oz…….. 85 mg
Beef/pork/chicken…5 oz…….135 mg
Shrimp………………4 oz……172 mg
Egg yolk…………….1……….220 mg
Liver…………………3 oz……370 mg
Cholesterol is found only in animal products.
28. Group 1 Group 2
-Less than 10% as fat - 30% of calory as fat
-No cholesterol -300mg cholesterol/day
AFTER ONE YEAR
-Drop in LDL cholesterol
by 37%
- 82% of narrowed, plaque
filled arteries widened
- More blood & oxygen to
heart muscle
29. Cholesterol & Atherosclerosis
The extra dietary
cholesterol is
deposited in the
lining of the
arteries
This contributes
to narrowing and
plugging of
arteries and an
increase in blood
pressure.
30. Atherosclerosis & Heart Attacks
Over time atherosclerosis leads
to :-
1. Obstructionof arteries
2. Reduced blood flow
3. Reduced oxygen supply
4. Tissue damage & CELL DEATH
5. → HEART ATTACK
31. Tissue Damage in Heart
Attacks
within3-4mins ,
cells begin to die if
deprived of oxygen.
Over time, as more
cells die, extensive
tissue damage
results →HEART
ATTACK &
DEATH
35. Blood Viscosity (Thickness) &
Cardiovascular Disease
INCREASED BLOOD VISCOSITY
results WHEN RED BLOOD CELLS
stick together IN RESPONSE TO A
HIGH FAT DIET
36. A low fat diet will :
1. ensure that the red blood cells do not
stick together.
2. Maintain maximum surface area
3. Maximum oxygen uptake
37. Negative electrical Negative electrical
charge ensures RBCs’ charge DESTROYED BY
repel each FAT
38. …….mo dou kakua ni
kania e dua na uro se na
dra
Vunau ni Soro 3: 17
39. As red blood cells
stick together :
BLOOD BECOMES
THICK.
reduced red blood
cell surface area .
Reduced oxygen
uptake by red
blood cell →
CELL DEATH
40. High Fat Diet & Red Blood
Cells
GOOD BLOOD FLOW CLUMPED RBCs
