Professor record NS

Mary Murimi

Texas Tech University

4 sections10 courses
Grades: Dates unavailableEvaluations: 2013–2025
Flunk Score28/100
Below average

Courses taught

10 courses
Level
Sort
NS 1325 Nutrition, Foods, and Healthy Living 1 section · Limited sample 2.80GPA
29.6% A
34.7% B
26.5% C
4.1% D
5.1% F

Published grade shares · 1 section · 1 term · Limited sample

Open course record
NS 1410 Science of Nutrition 33 median item responses 4.49Eval / 5
Overall4.49 / 5

33 median item responses

Scale 1–5
Course was organized4.42
Course assignments facilitated learning4.70
Opportunities to be successful in course4.45
Overall course helped learn required concepts/ skills4.33
Instructor helped to understand relevance of course content4.48
Instructors teaching methods helped to learn course content4.55
Instructor presented material in way that helped engage in course4.52
Instructor tailored instructions/ lessons to variety of perspectives4.45
Open course record
NS 3360 Nutrition Education 1 section · Limited sample 2.57GPA
5.4% A
53.3% B
33.7% C
7.6% D
0.0% F

Published grade shares · 1 section · 1 term · Limited sample

Open course record
NS 4220 Medical Terminology 1 section · Limited sample 3.75GPA
82.0% A
15.0% B
1.0% C
0.0% D
2.0% F

Published grade shares · 1 section · 1 term · Limited sample

Open course record
NS 4330 Community Nutrition 41 median item responses 3.29Eval / 5
Overall3.29 / 5

41 median item responses

Scale 1–5
Course was organized3.17
Course assignments facilitated learning2.83
Opportunities to be successful in course2.95
Overall course helped learn required concepts/ skills3.76
Instructor helped to understand relevance of course content4.07
Instructors teaching methods helped to learn course content2.98
Instructor presented material in way that helped engage in course3.85
Instructor tailored instructions/ lessons to variety of perspectives2.71
Open course record
NS 5311 Problems in Nutrition 5 median item responses 2.72Eval / 5
Overall2.72 / 5

5 median item responses

Scale 1–5
Course was organized3.09
Course assignments facilitated learning2.93
Opportunities to be successful in course3.09
Overall course helped learn required concepts/ skills2.99
Instructor helped to understand relevance of course content2.75
Instructors teaching methods helped to learn course content2.37
Instructor presented material in way that helped engage in course2.76
Instructor tailored instructions/ lessons to variety of perspectives1.79
Open course record
NS 5330 Introduction to Nutrition Research 5 median item responses 4.17Eval / 5
Overall4.17 / 5

5 median item responses

Scale 1–5
Course was organized3.60
Course assignments facilitated learning4.40
Opportunities to be successful in course4.40
Overall course helped learn required concepts/ skills4.00
Instructor helped to understand relevance of course content4.40
Instructors teaching methods helped to learn course content4.20
Instructor presented material in way that helped engage in course4.20
Instructor tailored instructions/ lessons to variety of perspectives4.20
Open course record
NS 5345 Nutrition and Sustainability of Global Food Supplies 7 median item responses 4.06Eval / 5
Overall4.06 / 5

7 median item responses

Scale 1–5
Course was organized3.84
Course assignments facilitated learning3.96
Opportunities to be successful in course3.77
Overall course helped learn required concepts/ skills4.41
Instructor helped to understand relevance of course content4.16
Instructors teaching methods helped to learn course content4.54
Instructor presented material in way that helped engage in course4.01
Instructor tailored instructions/ lessons to variety of perspectives3.81
Open course record
NS 5360 Advanced Community Nutrition 9 median item responses 4.18Eval / 5
Overall4.18 / 5

9 median item responses

Scale 1–5
Course was organized3.93
Course assignments facilitated learning4.07
Opportunities to be successful in course4.29
Overall course helped learn required concepts/ skills4.41
Instructor helped to understand relevance of course content4.17
Instructors teaching methods helped to learn course content4.04
Instructor presented material in way that helped engage in course4.23
Instructor tailored instructions/ lessons to variety of perspectives4.34
Open course record
NS 6310 Nutrition Education 1 section · Limited sample 3.00GPA
28.7% A
42.6% B
28.7% C
0.0% D
0.0% F

Published grade shares · 1 section · 1 term · Limited sample

Open course record
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