410.608.49
Applying Systems Thinking to the Food System
Location
Internet
Term
Summer Institute
Department
Health, Behavior and Society
Credit(s)
2
Academic Year
2025 - 2026
Instruction Method
Synchronous Online
Start Date
Monday, July 7, 2025
End Date
Friday, July 11, 2025
M, Tu, W, Th, F, 8:30am - 12:20pm
Auditors Allowed
No
Available to Undergraduate
No
Grading Restriction
Letter Grade or Pass/Fail
Course Instructor(s)
Contact Name
Anne Palmer
Contact Email
Frequency Schedule
Every Other Year
Resources
The course aims to introduce systems thinking concepts, methods, and modeling to students so they can apply them to food systems problems.
Introduces systems thinking as a heuristic tool for understanding complex problems. Explores various systems concepts such as leverage points, heterogeneity, complexity, adaptability, interdependence, and how those concepts have been applied in obesity and food system research. Addresses how systems research concepts and models can be used to communicate with public and private sector actors. Examines the differences between projects using systems thinking and those that do not. Prepares students to incorporate systems thinking in their public health career.
Learning Objectives
Upon successfully completing this course, students will be able to:
- Describe the origins of systems science, systems thinking, and systems approaches
- Identify characteristics of a system and major models (e.g., agent-based modeling, systems dynamics, social network) used to map variables related to the food system.
- Explain the systems concepts, approaches, and methods for addressing food-related public health issues.
- Apply basic systems approaches to food systems policies and programs.
Methods of Assessment
This course is evaluated as follows:
- 30% Reflection
- 30% Final Paper
- 20% Participation
- 20% Quizzes
Jointly Offered With
This is the virtual/online section of a course also held onsite. You are responsible for the modality in which you register.