Cardiovascular diseases, especially coronary heart diseases and strokes (cardiovascular accidents or hear attacks), are the leading causes of death in the world. Obesity and overweight are highly associated with cardiovascular diseases. Therefore, nutrition controls are very important our health. Nutritionists have recommended, the best approach to weight loss is to reduce the Caloric intake by a small amount each day while gradually increasing your amount of physical activity. However, actually, strategically or tactically, it is very difficult for most people to refuse the flavoring lure of the delicious and rich foods. In addition to binge eating, many individuals with obesity report feeling unable to stop eating or to control how much they are eating despite their best intentions. Postmenopausal women, a population in which eating disorders appears common. Additionally, I have not found any publication that reported how external fats of the blood vessels play a role in preventing cardiovascular diseases in biomechanics. PreviouslyI proposed health oriented models to lifelong prevent or cure constipation, aging or aged dementias, lymphedema, breast cancers and cerebrovascular accidents (strokes) with nutrition controls and (or) mental and physical activities. In this study, I propose models of health oriented lifelong nutrition controls: preventing cardiovascular diseases caused by obesity. Following the models, actually, strategically or tactically, most people can not only maintain their body weight normal and health, but also enjoy delicious and rich nutrition in banquets. I think the best way to educate people to have the mindfulness of the nutrition controls is to teach people from kindergartens to universities. In this way, we can prevent or (and) cure cardiovascular diseases from childhood throughout whole lives. Meanwhile, I model how external fats of the vessels play a role in preventing cardiovascular diseases in biomechanics and discuss a clinical case study that supported the models.

In the studies of taste receptor mechanism, rodents (rats and mouse) have been usually used. However, taste responses of rodents are quite different from ones of humans. In a mixture that has the taste of crab meat, sodium chloride is an essential ingredient in addition to three amino acids and umami substances. Withdrawing the sodium chloride from the mixture results in a very weak taste because sodium chloride has the ability to enhance the other taste stimuli. However, in the rodent taste system, sodium chloride has no enhancing effect on the other stimuli. In the canine taste system, sodium chloride greatly enhances the responses to amino acids, sugars, and umami substances as it does in humans. Withdrawal of umami substances from the mixture with the taste of crab meat leads to a taste that is quite different taste from the crab meat taste. Umami substances are contained in many foods such as seaweed, bonito, sardine, tomato, mushroom, cheese, cured ham, and mother’s milk. Furthermore, various soup stocks contain height content of umami substances. It is difficult to achieve good flavors without umami substances. There are three umami substances (glutamate, 5’-inosinate, and 5’-guanylate). There is synergism between glutamate and 5’-inosinate and between glutamate and 5’-guanylate. The response to umami substances alone is rather small, but the response elicited by this synergism is very large. In humans, the response elicited by the synergism is the main umami response. In rodents, the umami response elicited by the synergism is very small, but it is very large in dogs, as with the response in humans. The reason that the canine taste system resembles that of humans is that dogs have been eating the same foods as humans in the past 15,000 years, and the canine taste system has assimilated to the human taste system.