Course record NS
NS 5370
Carbohydrates, Proteins, and Lipids in Nutrition
2 sections5 professors
Grades: Dates unavailableEvaluations: 2015–2026
Flunk Score83/100
Excellent
Shu Wang 1 sections · 1 term · Limited sample 3.85GPA
Published grade shares · Limited sample
Overall3.91 / 5
7 median item responses
Scale 1–5
Course was organized4.14
Course assignments facilitated learning4.44
Opportunities to be successful in course4.17
Overall course helped learn required concepts/ skills4.50
Instructor helped to understand relevance of course content4.50
Instructors teaching methods helped to learn course content3.00
Instructor presented material in way that helped engage in course4.50
Instructor tailored instructions/ lessons to variety of perspectives2.00
Lydia Kloiber 1 sections · 1 term · Limited sample 3.69GPA
Published grade shares · Limited sample
Overall4.52 / 5
6 median item responses
Scale 1–5
Course was organized4.50
Course assignments facilitated learning5.00
Opportunities to be successful in course4.50
Overall course helped learn required concepts/ skills4.50
Instructor helped to understand relevance of course content4.50
Instructors teaching methods helped to learn course content4.17
Instructor presented material in way that helped engage in course4.50
Instructor tailored instructions/ lessons to variety of perspectives4.50
Kristina Petersen 12 median item responses 4.58Eval / 5
Overall4.58 / 5
12 median item responses
Scale 1–5
Course was organized4.39
Course assignments facilitated learning4.78
Opportunities to be successful in course4.58
Oak-Hee Park 8 median item responses 3.90Eval / 5
Overall3.90 / 5
8 median item responses
Scale 1–5
Course was organized3.75
Course assignments facilitated learning3.88
Opportunities to be successful in course4.25
Overall course helped learn required concepts/ skills3.71
Instructor helped to understand relevance of course content3.88
Instructors teaching methods helped to learn course content4.00
Instructor presented material in way that helped engage in course4.13
Instructor tailored instructions/ lessons to variety of perspectives3.63
Heejin Jun 8 median item responses 4.59Eval / 5
Overall4.59 / 5
8 median item responses
Scale 1–5
Course was organized4.79
Course assignments facilitated learning4.79
Opportunities to be successful in course4.75
Overall course helped learn required concepts/ skills4.75
Instructor helped to understand relevance of course content4.50
Instructors teaching methods helped to learn course content4.25
Instructor presented material in way that helped engage in course4.25
Instructor tailored instructions/ lessons to variety of perspectives4.63
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