Professor record NS
Allison Childress
6 sections20 courses
Grades: Dates unavailableEvaluations: 2012–2026
Flunk Score63/100
Strong
Courses taught
20 coursesLevel
Sort
NS 1325 Nutrition, Foods, and Healthy Living 1 section · Limited sample 3.45GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.57 / 5
94 median item responses
Scale 1–5
Course was organized4.43
Course assignments facilitated learning4.62
Opportunities to be successful in course4.53
Overall course helped learn required concepts/ skills4.46
Instructor helped to understand relevance of course content4.56
Instructors teaching methods helped to learn course content4.65
Instructor presented material in way that helped engage in course4.67
Instructor tailored instructions/ lessons to variety of perspectives4.60
NS 2330 Nutrition for Health, Fitness and Sport 1 section · Limited sample 4.00GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.60 / 5
11 median item responses
Scale 1–5
Course was organized4.58
Course assignments facilitated learning4.70
Opportunities to be successful in course4.64
Overall course helped learn required concepts/ skills4.48
Instructor helped to understand relevance of course content4.50
Instructors teaching methods helped to learn course content4.62
Instructor presented material in way that helped engage in course4.63
Instructor tailored instructions/ lessons to variety of perspectives4.66
NS 2380 Cultural Aspects of Food 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
NS 3310 Introduction to Medical Nutrition Therapy 1 section · Limited sample 2.78GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.76 / 5
24 median item responses
Scale 1–5
Course was organized4.78
Course assignments facilitated learning4.79
Opportunities to be successful in course4.81
Overall course helped learn required concepts/ skills4.79
Instructor helped to understand relevance of course content4.78
Instructors teaching methods helped to learn course content4.74
Instructor presented material in way that helped engage in course4.79
Instructor tailored instructions/ lessons to variety of perspectives4.63
NS 3325 Sports Nutrition 10 median item responses 4.58Eval / 5
Overall4.58 / 5
10 median item responses
Scale 1–5
Course was organized4.55
Course assignments facilitated learning4.68
Opportunities to be successful in course4.63
Overall course helped learn required concepts/ skills4.42
Instructor helped to understand relevance of course content4.53
Instructors teaching methods helped to learn course content4.62
Instructor presented material in way that helped engage in course4.60
Instructor tailored instructions/ lessons to variety of perspectives4.58
NS 3340 Nutrition in the Lifecycle 1 section · Limited sample 3.08GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.54 / 5
18 median item responses
Scale 1–5
Course was organized4.55
Course assignments facilitated learning4.62
Opportunities to be successful in course4.63
Overall course helped learn required concepts/ skills4.54
Instructor helped to understand relevance of course content4.49
Instructors teaching methods helped to learn course content4.56
Instructor presented material in way that helped engage in course4.50
Instructor tailored instructions/ lessons to variety of perspectives4.40
NS 4201 Professional Issues In Dietetics 1 section · Limited sample 3.84GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.91 / 5
24 median item responses
Scale 1–5
Course was organized4.88
Course assignments facilitated learning4.91
Opportunities to be successful in course4.94
NS 4350 Nutrition: Fact or Fiction? 1 section · Limited sample 3.61GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.73 / 5
19 median item responses
Scale 1–5
Course was organized4.69
Course assignments facilitated learning4.75
Opportunities to be successful in course4.75
Overall course helped learn required concepts/ skills4.76
Instructor helped to understand relevance of course content4.74
Instructors teaching methods helped to learn course content4.68
Instructor presented material in way that helped engage in course4.80
Instructor tailored instructions/ lessons to variety of perspectives4.69
NS 4380 7 median item responses 4.93Eval / 5
Overall4.93 / 5
7 median item responses
Scale 1–5
Course was organized5.00
Course assignments facilitated learning5.00
Opportunities to be successful in course4.86
Overall course helped learn required concepts/ skills4.86
Instructor helped to understand relevance of course content4.86
Instructors teaching methods helped to learn course content4.86
Instructor presented material in way that helped engage in course5.00
Instructor tailored instructions/ lessons to variety of perspectives5.00
NS 5118 Nutrition Communication Seminar: Professional Communication 14 median item responses 4.84Eval / 5
Overall4.84 / 5
14 median item responses
Scale 1–5
Course was organized4.71
Course assignments facilitated learning4.79
Opportunities to be successful in course4.86
Overall course helped learn required concepts/ skills4.93
Instructor helped to understand relevance of course content4.86
Instructors teaching methods helped to learn course content4.86
Instructor presented material in way that helped engage in course4.86
Instructor tailored instructions/ lessons to variety of perspectives4.86
NS 5330 Introduction to Nutrition Research 13 median item responses 3.98Eval / 5
Overall3.98 / 5
13 median item responses
Scale 1–5
Course was organized3.85
Course assignments facilitated learning3.92
Opportunities to be successful in course3.62
Overall course helped learn required concepts/ skills3.77
Instructor helped to understand relevance of course content3.92
Instructors teaching methods helped to learn course content4.38
Instructor presented material in way that helped engage in course4.08
Instructor tailored instructions/ lessons to variety of perspectives4.31
NS 5335 Issues in Sports Nutrition 9 median item responses 4.62Eval / 5
Overall4.62 / 5
9 median item responses
Scale 1–5
Course was organized4.65
Course assignments facilitated learning4.68
Opportunities to be successful in course4.62
Overall course helped learn required concepts/ skills4.49
Instructor helped to understand relevance of course content4.55
Instructors teaching methods helped to learn course content4.60
Instructor presented material in way that helped engage in course4.64
Instructor tailored instructions/ lessons to variety of perspectives4.73
NS 5355 Culinary Medicine 9 median item responses 4.76Eval / 5
Overall4.76 / 5
9 median item responses
Scale 1–5
Course was organized4.75
Course assignments facilitated learning4.78
Opportunities to be successful in course4.81
Overall course helped learn required concepts/ skills4.59
Instructor helped to understand relevance of course content4.79
Instructors teaching methods helped to learn course content4.81
Instructor presented material in way that helped engage in course4.83
Instructor tailored instructions/ lessons to variety of perspectives4.69
NS 6318 Maternal and Child Nutrition 14 median item responses 4.53Eval / 5
Overall4.53 / 5
14 median item responses
Scale 1–5
Course was organized4.45
Course assignments facilitated learning4.63
Opportunities to be successful in course4.51
Overall course helped learn required concepts/ skills4.43
Instructor helped to understand relevance of course content4.50
Instructors teaching methods helped to learn course content4.58
Instructor presented material in way that helped engage in course4.58
Instructor tailored instructions/ lessons to variety of perspectives4.59
NS 6325 Nutrition, Exercise, and Sport 8 median item responses 4.72Eval / 5
Overall4.72 / 5
8 median item responses
Scale 1–5
Course was organized4.80
Course assignments facilitated learning4.85
Opportunities to be successful in course4.84
Overall course helped learn required concepts/ skills4.56
Instructor helped to understand relevance of course content4.67
Instructors teaching methods helped to learn course content4.70
Instructor presented material in way that helped engage in course4.68
Instructor tailored instructions/ lessons to variety of perspectives4.68
NS 6330 Nutritional Supplements and Ergogenic Aids 12 median item responses 4.58Eval / 5
Overall4.58 / 5
12 median item responses
Scale 1–5
Course was organized4.50
Course assignments facilitated learning4.69
Opportunities to be successful in course4.59
Overall course helped learn required concepts/ skills4.41
Instructor helped to understand relevance of course content4.56
Instructors teaching methods helped to learn course content4.65
Instructor presented material in way that helped engage in course4.65
Instructor tailored instructions/ lessons to variety of perspectives4.61
NS 6341 The Role of Nutrition in Cardiovascular Disease and Cancer 12 median item responses 4.86Eval / 5
Overall4.86 / 5
12 median item responses
Scale 1–5
Course was organized4.69
Course assignments facilitated learning4.73
Opportunities to be successful in course4.58
Overall course helped learn required concepts/ skills4.92
Instructor helped to understand relevance of course content5.00
Instructors teaching methods helped to learn course content5.00
Instructor presented material in way that helped engage in course5.00
Instructor tailored instructions/ lessons to variety of perspectives5.00
NS 6365 Obesity Management for the Clinical Practitioner 12 median item responses 4.76Eval / 5
Overall4.76 / 5
12 median item responses
Scale 1–5
Course was organized4.80
Course assignments facilitated learning4.84
Opportunities to be successful in course4.81
Overall course helped learn required concepts/ skills4.66
Instructor helped to understand relevance of course content4.73
Instructors teaching methods helped to learn course content4.77
Instructor presented material in way that helped engage in course4.71
Instructor tailored instructions/ lessons to variety of perspectives4.76
NS 6375 Nutrition and Cardiovascular Disease 4 median item responses 4.66Eval / 5
Overall4.66 / 5
4 median item responses
Scale 1–5
Course was organized4.75
Course assignments facilitated learning4.83
Opportunities to be successful in course4.67
Overall course helped learn required concepts/ skills4.50
Instructor helped to understand relevance of course content4.33
Instructors teaching methods helped to learn course content4.75
Instructor presented material in way that helped engage in course4.75
Instructor tailored instructions/ lessons to variety of perspectives4.67
NS 7118 Nutrition Communication Seminar: Oral Presentation 6 median item responses 4.71Eval / 5
Overall4.71 / 5
6 median item responses
Scale 1–5
Course was organized4.71
Course assignments facilitated learning4.73
Opportunities to be successful in course4.93
Overall course helped learn required concepts/ skills4.67
Instructor helped to understand relevance of course content4.64
Instructors teaching methods helped to learn course content4.64
Instructor presented material in way that helped engage in course4.72
Instructor tailored instructions/ lessons to variety of perspectives4.64
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