The document contains information from various sources on topics related to heart health and nutrition. It discusses factors that can contribute to cardiovascular disease like high cholesterol, atherosclerosis, and increased blood viscosity. Recommendations are provided on maintaining a low-fat diet to reduce risks and promote blood flow and oxygen delivery throughout the body.

1. NI BULA VINAKA.
KIDAVAKI KEMUNI KI
NA NODA GAUNA NI
TIKO BULABULA.

2. HEART DISEASE

3. CORONARY HEART DISEASE
FOR DINNER!!!

4. N
E
W
S
T
A
R
T

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

14. CARDIOVASCULAR DISEASE
• High Blood Pressure
• Heart Attacks
• Strokes

15. Factors Contributing To
Cardiovascular Disease :
1. Atherosclerosis
2. Increased Blood Viscosity
(Thickness)

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.

26. Skim milk………..1 cup………..5 mg
Cottage cheese…..1/2 cup…..24 mg Cholesterol Content in Food
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

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

32. Intermittent Claudication

33. Atherosclerosis & Stroke
Over time atherosclerosis leads
to :-
1. Obstruction of arteries
2. Reduced blood flow
3. Reduced oxygen supply
4. Tissue damage & CELL DEATH
5. → Stroke

34. Atherosclerosis & Stroke
Cerebral Hemorrhage &
Plaque Formation & Infarct
Embolism

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

41. Low Fat Meal High Fat Meal

42. Fiji Times, June 2008

43. Juta 24
Me qai ia Vua sa
rawata me tauri
kemudou mo dou
kakua ni bale,
……………..