Course record NS

NS 2380

Cultural Aspects of Food

Texas Tech University

2 sections9 professors
Grades: Dates unavailableEvaluations: 2014–2026
Flunk Score74/100
Strong

Professors 9 of 9

Karen Simnacher 1 sections · 1 term · Limited sample 3.69GPA
75.2% A
19.8% B
4.0% C
1.0% D
0.0% F

Published grade shares · Limited sample

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Holli Booe 1 sections · 1 term · Limited sample 3.60GPA
64.9% A
29.8% B
5.3% C
0.0% D
0.0% F

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Jamie Cooper 2 median item responses 5.00Eval / 5
Overall5.00 / 5

2 median item responses

Scale 1–5
Course was organized5.00
Course assignments facilitated learning5.00
Opportunities to be successful in course5.00
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Julian Spallholz 4 median item responses 4.92Eval / 5
Overall4.92 / 5

4 median item responses

Scale 1–5
Course was organized5.00
Course assignments facilitated learning4.75
Opportunities to be successful in course5.00
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Allison B. Kerin 18 median item responses 4.54Eval / 5
Overall4.54 / 5

18 median item responses

Scale 1–5
Course was organized4.51
Course assignments facilitated learning4.62
Opportunities to be successful in course4.58
Overall course helped learn required concepts/ skills4.37
Instructor helped to understand relevance of course content4.57
Instructors teaching methods helped to learn course content4.47
Instructor presented material in way that helped engage in course4.61
Instructor tailored instructions/ lessons to variety of perspectives4.56
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Meghan C. Gandy 14 median item responses 4.44Eval / 5
Overall4.44 / 5

14 median item responses

Scale 1–5
Course was organized4.33
Course assignments facilitated learning4.46
Opportunities to be successful in course4.40
Overall course helped learn required concepts/ skills4.28
Instructor helped to understand relevance of course content4.36
Instructors teaching methods helped to learn course content4.69
Instructor presented material in way that helped engage in course4.51
Instructor tailored instructions/ lessons to variety of perspectives4.48
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Lydia Kloiber 11 median item responses 4.67Eval / 5
Overall4.67 / 5

11 median item responses

Scale 1–5
Course was organized4.91
Course assignments facilitated learning4.64
Opportunities to be successful in course4.64
Overall course helped learn required concepts/ skills4.55
Instructor helped to understand relevance of course content4.91
Instructors teaching methods helped to learn course content4.73
Instructor presented material in way that helped engage in course4.64
Instructor tailored instructions/ lessons to variety of perspectives4.36
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Raul Palacios 6 median item responses 4.32Eval / 5
Overall4.32 / 5

6 median item responses

Scale 1–5
Course was organized4.25
Course assignments facilitated learning4.29
Opportunities to be successful in course4.26
Overall course helped learn required concepts/ skills4.20
Instructor helped to understand relevance of course content4.37
Instructors teaching methods helped to learn course content4.49
Instructor presented material in way that helped engage in course4.33
Instructor tailored instructions/ lessons to variety of perspectives4.35
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Allison Childress 11 median item responses 4.34Eval / 5
Overall4.34 / 5

11 median item responses

Scale 1–5
Course was organized3.83
Course assignments facilitated learning4.22
Opportunities to be successful in course4.13
Overall course helped learn required concepts/ skills4.36
Instructor helped to understand relevance of course content4.45
Instructors teaching methods helped to learn course content4.64
Instructor presented material in way that helped engage in course4.55
Instructor tailored instructions/ lessons to variety of perspectives4.55
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Course documents

Syllabi 12

University library ↗

University-published syllabi. Dates apply to these documents, independently of the grade data range.

Spring 2026 · Section 001

Instructor not extracted

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9 more syllabi

Spring 2026 · Section D01

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Fall 2025 · Section not specified

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