Professor record
Raul Palacios
Grade distribution unavailable11 courses
Evaluations: 2022–2026
Flunk Score—
Not enough comparison dataThis record does not have a reliable within-school grade or evaluation comparison yet.
Courses taught
11 coursesHUSC 3353 AI Fundamentals in Health and Human Sciences Applications 9 median item responses 4.82Eval / 5
Overall4.82 / 5
9 median item responses
Scale 1–5
Course was organized4.78
Course assignments facilitated learning4.78
Opportunities to be successful in course4.83
Overall course helped learn required concepts/ skills4.83
Instructor helped to understand relevance of course content4.89
Instructors teaching methods helped to learn course content4.78
Instructor presented material in way that helped engage in course4.83
Instructor tailored instructions/ lessons to variety of perspectives4.83
NS 1201 Introduction to Dietetics 11 median item responses 4.70Eval / 5
Overall4.70 / 5
11 median item responses
Scale 1–5
Course was organized4.70
Course assignments facilitated learning4.70
Opportunities to be successful in course4.67
Overall course helped learn required concepts/ skills4.64
Instructor helped to understand relevance of course content4.73
Instructors teaching methods helped to learn course content4.64
Instructor presented material in way that helped engage in course4.82
Instructor tailored instructions/ lessons to variety of perspectives4.73
NS 1410 Science of Nutrition 38 median item responses 4.48Eval / 5
Overall4.48 / 5
38 median item responses
Scale 1–5
Course was organized4.44
Course assignments facilitated learning4.62
Opportunities to be successful in course4.50
Overall course helped learn required concepts/ skills4.38
Instructor helped to understand relevance of course content4.39
Instructors teaching methods helped to learn course content4.56
Instructor presented material in way that helped engage in course4.49
Instructor tailored instructions/ lessons to variety of perspectives4.48
NS 2330 Nutrition for Health, Fitness and Sport 11 median item responses 4.40Eval / 5
Overall4.40 / 5
11 median item responses
Scale 1–5
Course was organized4.33
Course assignments facilitated learning4.49
Opportunities to be successful in course4.36
Overall course helped learn required concepts/ skills4.20
Instructor helped to understand relevance of course content4.51
Instructors teaching methods helped to learn course content4.43
Instructor presented material in way that helped engage in course4.45
Instructor tailored instructions/ lessons to variety of perspectives4.40
NS 2380 Cultural Aspects of Food 6 median item responses 4.32Eval / 5
Overall4.32 / 5
6 median item responses
Scale 1–5
Course was organized4.25
Course assignments facilitated learning4.29
Opportunities to be successful in course4.26
Overall course helped learn required concepts/ skills4.20
Instructor helped to understand relevance of course content4.37
Instructors teaching methods helped to learn course content4.49
Instructor presented material in way that helped engage in course4.33
Instructor tailored instructions/ lessons to variety of perspectives4.35
NS 3310 Introduction to Medical Nutrition Therapy 23 median item responses 4.60Eval / 5
Overall4.60 / 5
23 median item responses
Scale 1–5
Course was organized4.60
Course assignments facilitated learning4.70
Opportunities to be successful in course4.61
Overall course helped learn required concepts/ skills4.78
Instructor helped to understand relevance of course content4.71
Instructors teaching methods helped to learn course content4.41
Instructor presented material in way that helped engage in course4.50
Instructor tailored instructions/ lessons to variety of perspectives4.53
NS 3325 Sports Nutrition 10 median item responses 4.61Eval / 5
Overall4.61 / 5
10 median item responses
Scale 1–5
Course was organized4.50
Course assignments facilitated learning4.60
Opportunities to be successful in course4.50
Overall course helped learn required concepts/ skills4.50
Instructor helped to understand relevance of course content4.70
Instructors teaching methods helped to learn course content4.80
Instructor presented material in way that helped engage in course4.50
Instructor tailored instructions/ lessons to variety of perspectives4.80
NS 4220 Medical Terminology 20 median item responses 4.65Eval / 5
Overall4.65 / 5
20 median item responses
Scale 1–5
Course was organized4.70
Course assignments facilitated learning4.70
Opportunities to be successful in course4.69
Overall course helped learn required concepts/ skills4.64
Instructor helped to understand relevance of course content4.62
Instructors teaching methods helped to learn course content4.63
Instructor presented material in way that helped engage in course4.65
Instructor tailored instructions/ lessons to variety of perspectives4.55
NS 4315 Professional Issues in Dietetics 10 median item responses 4.64Eval / 5
Overall4.64 / 5
10 median item responses
Scale 1–5
Course was organized4.33
Course assignments facilitated learning4.84
Opportunities to be successful in course4.83
Overall course helped learn required concepts/ skills4.84
Instructor helped to understand relevance of course content4.81
Instructors teaching methods helped to learn course content4.44
Instructor presented material in way that helped engage in course4.68
Instructor tailored instructions/ lessons to variety of perspectives4.36
NS 4350 Nutrition: Fact or Fiction? 11 median item responses 4.84Eval / 5
Overall4.84 / 5
11 median item responses
Scale 1–5
Course was organized4.86
Course assignments facilitated learning4.86
Opportunities to be successful in course4.80
Overall course helped learn required concepts/ skills4.81
Instructor helped to understand relevance of course content4.82
Instructors teaching methods helped to learn course content4.86
Instructor presented material in way that helped engage in course4.81
Instructor tailored instructions/ lessons to variety of perspectives4.86
NS 4470 Institutional Food Service Systems 10 median item responses 4.16Eval / 5
Overall4.16 / 5
10 median item responses
Scale 1–5
Course was organized4.23
Course assignments facilitated learning4.21
Opportunities to be successful in course4.27
Overall course helped learn required concepts/ skills4.06
Instructor helped to understand relevance of course content4.16
Instructors teaching methods helped to learn course content4.09
Instructor presented material in way that helped engage in course4.10
Instructor tailored instructions/ lessons to variety of perspectives4.14
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