Professor record
Allison B. Kerin
Grade distribution unavailable14 courses
Evaluations: 2015–2026
Flunk Score—
Not enough comparison dataThis record does not have a reliable within-school grade or evaluation comparison yet.
Courses taught
14 coursesNS 1410 Science of Nutrition 24 median item responses 4.36Eval / 5
Overall4.36 / 5
24 median item responses
Scale 1–5
Course was organized4.43
Course assignments facilitated learning4.39
Opportunities to be successful in course4.36
Overall course helped learn required concepts/ skills4.30
Instructor helped to understand relevance of course content4.33
Instructors teaching methods helped to learn course content4.34
Instructor presented material in way that helped engage in course4.35
Instructor tailored instructions/ lessons to variety of perspectives4.34
NS 2310 The Science of Food 28 median item responses 4.40Eval / 5
Overall4.40 / 5
28 median item responses
Scale 1–5
Course was organized4.39
Course assignments facilitated learning4.51
Opportunities to be successful in course4.42
Overall course helped learn required concepts/ skills4.16
Instructor helped to understand relevance of course content4.36
Instructors teaching methods helped to learn course content4.41
Instructor presented material in way that helped engage in course4.48
Instructor tailored instructions/ lessons to variety of perspectives4.46
NS 2380 Cultural Aspects of Food 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
NS 3470 Institutional Food Systems Management 22 median item responses 4.61Eval / 5
Overall4.61 / 5
22 median item responses
Scale 1–5
Course was organized4.59
Course assignments facilitated learning4.69
Opportunities to be successful in course4.54
NS 4220 Medical Terminology 40 median item responses 4.73Eval / 5
Overall4.73 / 5
40 median item responses
Scale 1–5
Course was organized4.72
Course assignments facilitated learning4.87
Opportunities to be successful in course4.80
Overall course helped learn required concepts/ skills4.47
Instructor helped to understand relevance of course content4.67
Instructors teaching methods helped to learn course content4.79
Instructor presented material in way that helped engage in course4.76
Instructor tailored instructions/ lessons to variety of perspectives4.76
NS 4340 Medical Nutritional Therapy I 13 median item responses 4.54Eval / 5
Overall4.54 / 5
13 median item responses
Scale 1–5
Course was organized4.53
Course assignments facilitated learning4.62
Opportunities to be successful in course4.55
Overall course helped learn required concepts/ skills4.59
Instructor helped to understand relevance of course content4.55
Instructors teaching methods helped to learn course content4.43
Instructor presented material in way that helped engage in course4.50
Instructor tailored instructions/ lessons to variety of perspectives4.56
NS 4350 Nutrition: Fact or Fiction? 12 median item responses 4.36Eval / 5
Overall4.36 / 5
12 median item responses
Scale 1–5
Course was organized4.46
Course assignments facilitated learning4.61
Opportunities to be successful in course4.34
Overall course helped learn required concepts/ skills4.24
Instructor helped to understand relevance of course content4.29
Instructors teaching methods helped to learn course content4.43
Instructor presented material in way that helped engage in course4.43
Instructor tailored instructions/ lessons to variety of perspectives4.08
NS 4370 Institutional Food Service Management 11 median item responses 4.76Eval / 5
Overall4.76 / 5
11 median item responses
Scale 1–5
Course was organized4.74
Course assignments facilitated learning4.54
Opportunities to be successful in course4.63
Overall course helped learn required concepts/ skills4.61
Instructor helped to understand relevance of course content4.91
Instructors teaching methods helped to learn course content4.91
Instructor presented material in way that helped engage in course4.87
Instructor tailored instructions/ lessons to variety of perspectives4.91
NS 5301 Internship in Dietetics 3 median item responses 4.65Eval / 5
Overall4.65 / 5
3 median item responses
Scale 1–5
Course was organized4.67
Course assignments facilitated learning4.61
Opportunities to be successful in course4.67
NS 5313 Clinical Nutrition Applications 8 median item responses 4.95Eval / 5
Overall4.95 / 5
8 median item responses
Scale 1–5
Course was organized4.74
Course assignments facilitated learning4.94
Opportunities to be successful in course4.91
Overall course helped learn required concepts/ skills5.00
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 5333 Leadership, Management, and Entrepreneurship 6 median item responses 4.78Eval / 5
Overall4.78 / 5
6 median item responses
Scale 1–5
Course was organized4.83
Course assignments facilitated learning4.75
Opportunities to be successful in course4.67
Overall course helped learn required concepts/ skills4.67
Instructor helped to understand relevance of course content4.83
Instructors teaching methods helped to learn course content4.83
Instructor presented material in way that helped engage in course4.83
Instructor tailored instructions/ lessons to variety of perspectives4.83
NS 5334 Applied Medical Nutrition Therapy 5 median item responses 4.83Eval / 5
Overall4.83 / 5
5 median item responses
Scale 1–5
Course was organized4.79
Course assignments facilitated learning4.87
Opportunities to be successful in course4.91
Overall course helped learn required concepts/ skills4.85
Instructor helped to understand relevance of course content4.81
Instructors teaching methods helped to learn course content4.77
Instructor presented material in way that helped engage in course4.85
Instructor tailored instructions/ lessons to variety of perspectives4.81
NS 5346 Clinical Applications: Carbohydrates, Protein and Lipids 12 median item responses 4.62Eval / 5
Overall4.62 / 5
12 median item responses
Scale 1–5
Course was organized4.58
Course assignments facilitated learning4.80
Opportunities to be successful in course4.72
Overall course helped learn required concepts/ skills4.37
Instructor helped to understand relevance of course content4.52
Instructors teaching methods helped to learn course content4.62
Instructor presented material in way that helped engage in course4.76
Instructor tailored instructions/ lessons to variety of perspectives4.57
NS 5601 Internship in Dietetics 4 median item responses 4.96Eval / 5
Overall4.96 / 5
4 median item responses
Scale 1–5
Course was organized4.86
Course assignments facilitated learning4.91
Opportunities to be successful in course4.95
Overall course helped learn required concepts/ skills5.00
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
No course at that level.
Find a course or professor
Search helper · Uses this school’s records. Try “compare ECON 101” or a professor’s name.