aidemia--modules-courseplan_type	Create a plan of a course
Which subject	Design and technology
What age group	Year or Grade 10
What topic	Diet-related diseases and disoorders
Number of lessons	30
Split into modules
Add goal and aims
Add intro
Add references
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Course Plan: Design and Technology - Diet-related Diseases and Disorders (Year 10)

Introduction

In this course, students will explore the intricate relationship between design, technology, and diet-related diseases and disorders. With the rise of lifestyle-related health issues, it is essential for students to understand the impact of nutrition and food choices on health. This course will focus on recognizing issues associated with diet-related diseases, understanding their causes, and applying design thinking to develop innovative solutions. Through a mixture of theoretical knowledge and practical applications, students will learn how design and technology can play a pivotal role in promoting healthier lifestyles.

Goals and Aims

Course Goals:

1. Understanding: To provide students with knowledge about diet-related diseases and disorders, their causes, and implications for health.
2. Critical Thinking: To encourage students to think critically about the role design and technology play in addressing health issues.
3. Application: To engage students in practical projects that apply design thinking in the development of solutions for diet-related health challenges.

Course Aims:

• To educate students about key diet-related diseases, including obesity, diabetes, and cardiovascular diseases.
• To develop skills in researching, analyzing, and evaluating dietary information and its impact on health.
• To foster innovation in designing products or technologies that can promote healthier dietary habits.
• To encourage teamwork and collaborative problem-solving through project-based learning experiences.

Course Modules and Lessons

Module 1: Introduction to Diet-related Diseases (Lessons 1-5)

1. Lesson 1: Overview of Diet-related Diseases

   • Definition and importance.
   • Common types (obesity, diabetes, etc.)

2. Lesson 2: Obesity

   • Causes and effects.
   • Statistics in Australia: prevalence rates.

3. Lesson 3: Diabetes

   • Types (Type 1 and Type 2).
   • Dietary management strategies.

4. Lesson 4: Cardiovascular Diseases

   • Causes and risk factors.
   • The role of diet in prevention.

5. Lesson 5: Other Common Disorders

   • Food allergies, lactose intolerance, and other conditions.

Module 2: Nutritional Science Basics (Lessons 6-10)

6. Lesson 6: Nutrients Overview

   • Macronutrients: carbohydrates, proteins, fats.
   • Micronutrients: vitamins and minerals.

7. Lesson 7: The Role of a Balanced Diet

   • What constitutes a balanced diet.
   • Dietary Guidelines in Australia.

8. Lesson 8: Food Labels and Nutritional Information

   • How to read and understand food labels.
   • The importance of nutritional information.

9. Lesson 9: The Impact of Sugar and Fats

   • Understanding hidden sugars and unhealthy fats.
   • Health consequences of excessive intake.

10. Lesson 10: Exploring Dietary Guidelines

    • Australian Dietary Guidelines.
    • Dietary recommendations for different demographics.

Module 3: The Design Problem: Addressing Dietary Health (Lessons 11-15)

11. Lesson 11: Identifying Design Challenges

    • Discuss community dietary issues.
    • Brainstorming potential solutions.

12. Lesson 12: Researching Current Solutions

    • Analyze current products aimed at promoting healthy eating.
    • Evaluate their effectiveness.

13. Lesson 13: User-Centred Design Principles

    • Understanding user needs.
    • Creating user personas.

14. Lesson 14: Designing for Different Demographics

    • Tailoring solutions for seniors, children, and other groups.
    • Considerations for cultural preferences.

15. Lesson 15: Presenting Design Ideas

    • Preparing a pitch for your design.
    • Using storytelling techniques in presentation.

Module 4: Prototyping and Testing (Lessons 16-20)

16. Lesson 16: Creating Prototypes

    • Techniques for making prototypes.
    • Materials and tools required.

17. Lesson 17: Testing Your Prototype

    • Setting criteria for testing.
    • Gathering user feedback.

18. Lesson 18: Iterating Designs

    • Implementing changes based on feedback.
    • Importance of iterative design.

19. Lesson 19: Final Presentations

    • Prepare a presentation summarising your design journey.
    • Peer evaluations.

20. Lesson 20: Reflection on the Design Process

    • Reflect on successes and areas for improvement.
    • Discuss the importance of design in health.

Module 5: Societal Impact and Solutions (Lessons 21-25)

21. Lesson 21: The Role of Technology in Health

    • Explore apps and gadgets that promote healthier eating.
    • Success stories from tech innovations.

22. Lesson 22: Policy and Community Initiatives

    • Discuss governmental and NGO efforts.
    • Role of public health campaigns.

23. Lesson 23: Marketing Healthy Products

    • Strategies for promoting healthy food options.
    • Understanding consumer behavior.

24. Lesson 24: Global Perspectives on Diet-related Diseases

    • Comparing global statistics and solutions.
    • Understanding cultural influences on diet.

25. Lesson 25: Health Education and Awareness

    • Importance of health education.
    • Planning effective communication strategies.

Module 6: Capstone Project (Lessons 26-30)

26. Lesson 26: Preparing for the Capstone Project

    • Introduce the capstone project requirements.
    • Group formation and topic selection.

27. Lesson 27: Research and Development

    • Conducting thorough research.
    • Developing a project timeline.

28. Lesson 28: Creating and Testing Prototypes

    • Working on prototypes for the capstone.
    • Techniques for effective testing.

29. Lesson 29: Finalizing Projects

    • Completing projects and preparing documentation.
    • Peer review sessions.

30. Lesson 30: Capstone Presentation Day

    • Students present their projects to peers and evaluators.
    • Reflection and feedback session.

References

• Australian Dietary Guidelines. (2013). National Health and Medical Research Council. Retrieved from Eat for Health.
• National Health and Medical Research Council. (2020). The state of overweight and obesity in Australia. Retrieved from AIHW.
• Ludwig, D. S., & Leitner, M. (2018). Obesity in Childhood: Strategies for Prevention in Families. The American Journal of Public Health.
• World Health Organization. (2021). Obesity and Overweight. Retrieved from WHO.
• Australian Institute of Health and Welfare. (2022). Diabetes. Retrieved from AIHW.

This course plan equips Year 10 students with a robust understanding of diet-related diseases and the ways in which design and technology can help combat these issues, fostering a culture of health awareness and innovative thinking.