Professor record NS
Lydia Kloiber
4 sections16 courses
Grades: Dates unavailableEvaluations: 2007–2026
Flunk Score60/100
Strong
Courses taught
16 coursesLevel
Sort
NS 1201 Introduction to Dietetics 1 section · Limited sample 3.77GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.47 / 5
44 median item responses
Scale 1–5
Course was organized4.39
Course assignments facilitated learning4.53
Opportunities to be successful in course4.48
NS 1301 46 median item responses 4.61Eval / 5
Overall4.61 / 5
46 median item responses
Scale 1–5
Course was organized4.43
Course assignments facilitated learning4.60
Opportunities to be successful in course4.52
Overall course helped learn required concepts/ skills4.68
Instructor helped to understand relevance of course content4.71
Instructors teaching methods helped to learn course content4.67
Instructor presented material in way that helped engage in course4.70
Instructor tailored instructions/ lessons to variety of perspectives4.58
NS 1325 Nutrition, Foods, and Healthy Living 5 median item responses 4.32Eval / 5
Overall4.32 / 5
5 median item responses
Scale 1–5
Course was organized4.29
Course assignments facilitated learning4.31
Opportunities to be successful in course4.09
Overall course helped learn required concepts/ skills4.40
Instructor helped to understand relevance of course content4.30
Instructors teaching methods helped to learn course content4.42
Instructor presented material in way that helped engage in course4.41
Instructor tailored instructions/ lessons to variety of perspectives4.33
NS 1410 Science of Nutrition 1 section · Limited sample 3.34GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.41 / 5
19 median item responses
Scale 1–5
Course was organized4.40
Course assignments facilitated learning4.49
Opportunities to be successful in course4.40
Overall course helped learn required concepts/ skills4.28
Instructor helped to understand relevance of course content4.41
Instructors teaching methods helped to learn course content4.46
Instructor presented material in way that helped engage in course4.42
Instructor tailored instructions/ lessons to variety of perspectives4.42
NS 2380 Cultural Aspects of Food 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
NS 2420 42 median item responses 4.64Eval / 5
Overall4.64 / 5
42 median item responses
Scale 1–5
Course was organized4.59
Course assignments facilitated learning4.59
Opportunities to be successful in course4.55
Overall course helped learn required concepts/ skills4.64
Instructor helped to understand relevance of course content4.75
Instructors teaching methods helped to learn course content4.69
Instructor presented material in way that helped engage in course4.69
Instructor tailored instructions/ lessons to variety of perspectives4.59
NS 3310 Introduction to Medical Nutrition Therapy 27 median item responses 4.63Eval / 5
Overall4.63 / 5
27 median item responses
Scale 1–5
Course was organized4.62
Course assignments facilitated learning4.63
Opportunities to be successful in course4.59
Overall course helped learn required concepts/ skills4.65
Instructor helped to understand relevance of course content4.79
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 perspectives4.46
NS 3340 Nutrition in the Lifecycle 11 median item responses 4.50Eval / 5
Overall4.50 / 5
11 median item responses
Scale 1–5
Course was organized4.45
Course assignments facilitated learning4.45
Opportunities to be successful in course4.64
Overall course helped learn required concepts/ skills4.36
Instructor helped to understand relevance of course content4.55
Instructors teaching methods helped to learn course content4.64
Instructor presented material in way that helped engage in course4.45
Instructor tailored instructions/ lessons to variety of perspectives4.45
NS 3411 Dietetic Counseling Strategies 27 median item responses 4.19Eval / 5
Overall4.19 / 5
27 median item responses
Scale 1–5
Course was organized4.56
Course assignments facilitated learning4.37
Opportunities to be successful in course4.22
Overall course helped learn required concepts/ skills4.04
Instructor helped to understand relevance of course content4.48
Instructors teaching methods helped to learn course content4.19
Instructor presented material in way that helped engage in course4.15
Instructor tailored instructions/ lessons to variety of perspectives3.48
NS 4201 Professional Issues In Dietetics 28 median item responses 4.83Eval / 5
Overall4.83 / 5
28 median item responses
Scale 1–5
Course was organized4.84
Course assignments facilitated learning4.86
Opportunities to be successful in course4.80
Overall course helped learn required concepts/ skills4.78
Instructor helped to understand relevance of course content4.88
Instructors teaching methods helped to learn course content4.85
Instructor presented material in way that helped engage in course4.83
Instructor tailored instructions/ lessons to variety of perspectives4.79
NS 4301 Nutrition and Chronic Diseases 16 median item responses 4.39Eval / 5
Overall4.39 / 5
16 median item responses
Scale 1–5
Course was organized4.38
Course assignments facilitated learning4.54
Opportunities to be successful in course4.32
Overall course helped learn required concepts/ skills4.32
Instructor helped to understand relevance of course content4.39
Instructors teaching methods helped to learn course content4.38
Instructor presented material in way that helped engage in course4.39
Instructor tailored instructions/ lessons to variety of perspectives4.38
NS 4340 Medical Nutritional Therapy I 1 section · Limited sample 2.92GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.64 / 5
14 median item responses
Scale 1–5
Course was organized4.49
Course assignments facilitated learning4.70
Opportunities to be successful in course4.67
Overall course helped learn required concepts/ skills4.86
Instructor helped to understand relevance of course content4.79
Instructors teaching methods helped to learn course content4.57
Instructor presented material in way that helped engage in course4.86
Instructor tailored instructions/ lessons to variety of perspectives4.21
NS 4350 Nutrition: Fact or Fiction? 12 median item responses 4.31Eval / 5
Overall4.31 / 5
12 median item responses
Scale 1–5
Course was organized4.25
Course assignments facilitated learning4.21
Opportunities to be successful in course4.25
Overall course helped learn required concepts/ skills4.38
Instructor helped to understand relevance of course content4.33
Instructors teaching methods helped to learn course content4.58
Instructor presented material in way that helped engage in course4.17
Instructor tailored instructions/ lessons to variety of perspectives4.33
NS 5310 Nutrition in Chronic Disease 4 median item responses 3.89Eval / 5
Overall3.89 / 5
4 median item responses
Scale 1–5
Course was organized3.83
Course assignments facilitated learning4.46
Opportunities to be successful in course4.00
Overall course helped learn required concepts/ skills4.08
Instructor helped to understand relevance of course content3.50
Instructors teaching methods helped to learn course content3.67
Instructor presented material in way that helped engage in course3.83
Instructor tailored instructions/ lessons to variety of perspectives3.75
NS 5337 Nutrition Support 13 median item responses 4.39Eval / 5
Overall4.39 / 5
13 median item responses
Scale 1–5
Course was organized4.33
Course assignments facilitated learning4.53
Opportunities to be successful in course4.44
Overall course helped learn required concepts/ skills4.19
Instructor helped to understand relevance of course content4.42
Instructors teaching methods helped to learn course content4.61
Instructor presented material in way that helped engage in course4.25
Instructor tailored instructions/ lessons to variety of perspectives4.38
NS 5370 Carbohydrates, Proteins, and Lipids in Nutrition 1 section · Limited sample 3.69GPA
Published grade shares · 1 section · 1 term · 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
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