Course record NS
NS 5370
Carbohydrates, Proteins, and Lipids in Nutrition
2 sections5 professors
Grades: Dates unavailableEvaluations: 2015–2026
Flunk Score83/100
Excellent
Student evaluations
4.33 / 5
School avg. 4.35
5 records · item-response medians stored per record
How the ratings compare
Compared with the school, highest difference first.
Course assignments facilitated learning+0.24
Opportunities to be successful in course+0.20
Course was organized+0.00
Overall course helped learn required concepts/ skills−0.05
Instructor presented material in way that helped engage in course−0.13
Instructor helped to understand relevance of course content−0.13
Instructors teaching methods helped to learn course content−0.49
Instructor tailored instructions/ lessons to variety of perspectives−0.54
Left: below school averageRight: above school average
0 = school average for each question. +0.50 means half a point above it on the 1–5 rating scale.
View exact values
TTU HB2504 (8-item) · across 5 rated professors · A signal, not a grade
| Question | Record | School | Difference |
|---|---|---|---|
| Course was organized | 4.32 | 4.31 | +0.00 |
| Course assignments facilitated learning | 4.58 | 4.34 | +0.24 |
| Opportunities to be successful in course | 4.47 | 4.26 | +0.20 |
| Overall course helped learn required concepts/ skills | 4.35 | 4.40 | −0.05 |
| Instructor helped to understand relevance of course content | 4.33 | 4.46 | −0.13 |
| Instructors teaching methods helped to learn course content | 3.86 | 4.35 | −0.49 |
| Instructor presented material in way that helped engage in course | 4.33 | 4.46 | −0.13 |
| Instructor tailored instructions/ lessons to variety of perspectives | 3.69 | 4.23 | −0.54 |
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