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1. In 2008, CVD was responsible
for what percentage of deaths
2. According to WHO
recommendations, fat should make
up no more than what percentage of
total calorie intake?
3. Which of the following is an
example of a tertiary health
a) Health education.
c) Risk factor assessment.
4. What is the final step in the health
promotion planning cycle?
c) Setting goals.
d) Analysing the target audience.
Cardiovascular disease is a major cause
of disability and premature death
throughout the world, and contributes
substantially to the escalating costs
of health care. Cardiovascular disease
accounts for more health care
expenditure than any other disease
state and imposes a heavy burden on
Australians in terms of illness, disability
and premature death. A large part of
this burden is preventable through
the modification of behavioural
risk factors. One key risk factor is
poor dietary habits. Pharmacists
are uniquely positioned to be able
to assist consumers with eating for
a healthy heart by implementing
health promotion activities which
focus on this topic. Follow the health
promotion planning cycle to ensure
the best outcomes for your health
healthy cooking demonstration outside the
pharmacy, at the end of which customers
will be invited to book in for a 10 minute
healthy-eating coaching session. Next you
identify which staff member/s will be
responsible for running the coaching
sessions and who will undertake the
cooking demonstration. Other staff
members are trained to promote the
activity in-store and to take bookings for
the coaching sessions. Once the activity is
clear you decide how you will advertise the
activity to the target audience. This includes
analysing dispensary and POS data and
developing targeted key messages.
You decide to use personalised invitations
to the cooking demonstration, as well
as in-store promotions such as posters
and leaflets. You also contact The Heart
Foundation for supporting resources
associated with Heart Week.
You implement the activity, using the Heart
Foundation’s Healthy Eating Guidelines and
The Better Health Channel during coaching
sessions. You assist people to develop
some SMART goals in relation to their
You evaluate the activity. During the next
staff meeting you discuss what worked
well and what could be improved for next
time. You also assess the number of people
who attended the cooking demonstration
and/or who booked into a healthy eating
The cycle starts again when you implement
the same activity during Heart Week 2014,
taking into account the lessons learned
from the process above.
1. World Health Organisation. The global burden of disease: 2004
update. Geneva: WHO; 2008.
2. Australian Institute of Health and Welfare. Cardiovascular
disease: Australian facts 2011.Cardiovascular disease series. Cat.
no. CVD 53. Canberra: AIHW; 2011.
3. World Health Organisation. Health Promotion. Nov 2012. At:
4. Australian Institute of Health and Welfare. Australia’s health
2010. Cat. no. AUS 122. Canberra: AIHW.
5. National Health and Medical Research Council. Australian
Dietary Guidelines. Canberra: NHMRC; 2013.
6. National Health and Medical Research Council. National
evidenced based guidelines for management of type 2
diabetes mellitus. Part 2 – Primary prevention of type 2
diabetes. Canberra: NHMRC; 2001.
7. World Health Organisation. Diet, nutrition and the prevention
of chronic diseases..Geneva: WHO; 2003.
8. Begg, et al. The burden of disease and injury in Australia. Med J
9. Gudka S. Disease prevention strategies for women’s health.
Aust Pharmacist Feb 2010;29.
10. Greenway C. Occupational health and safety. Aust Pharmacist
Jan 2010;29. Fig 1.
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