Professor record NS
Julian Spallholz
3 sections11 courses
Grades: Dates unavailableEvaluations: 2007–2018
Latest dated data is over 4 years old.
Flunk Score2/100
Needs work
Courses taught
11 coursesLevel
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NS 1410 Science of Nutrition 1 section · Limited sample 1.94GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall3.97 / 5
25 median item responses
Scale 1–5
Course was organized3.90
Course assignments facilitated learning3.76
Opportunities to be successful in course3.77
Overall course helped learn required concepts/ skills4.20
Instructor helped to understand relevance of course content4.25
Instructors teaching methods helped to learn course content3.93
Instructor presented material in way that helped engage in course4.25
Instructor tailored instructions/ lessons to variety of perspectives3.73
NS 2380 Cultural Aspects of Food 4 median item responses 4.92Eval / 5
Overall4.92 / 5
4 median item responses
Scale 1–5
Course was organized5.00
Course assignments facilitated learning4.75
Opportunities to be successful in course5.00
NS 3302 Survey of Biochemistry 1 section · Limited sample 2.21GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall3.35 / 5
18 median item responses
Scale 1–5
Course was organized3.22
Course assignments facilitated learning3.09
Opportunities to be successful in course3.05
Overall course helped learn required concepts/ skills4.12
Instructor helped to understand relevance of course content4.08
Instructors teaching methods helped to learn course content2.76
Instructor presented material in way that helped engage in course4.01
Instructor tailored instructions/ lessons to variety of perspectives2.44
NS 3402 15 median item responses 3.60Eval / 5
Overall3.60 / 5
15 median item responses
Scale 1–5
Course was organized4.09
Course assignments facilitated learning3.33
Opportunities to be successful in course3.48
Overall course helped learn required concepts/ skills3.92
Instructor helped to understand relevance of course content4.01
Instructors teaching methods helped to learn course content3.16
Instructor presented material in way that helped engage in course3.92
Instructor tailored instructions/ lessons to variety of perspectives2.87
NS 4220 Medical Terminology 45 median item responses 3.88Eval / 5
Overall3.88 / 5
45 median item responses
Scale 1–5
Course was organized4.00
Course assignments facilitated learning3.80
Opportunities to be successful in course3.53
Overall course helped learn required concepts/ skills4.02
Instructor helped to understand relevance of course content4.11
Instructors teaching methods helped to learn course content3.78
Instructor presented material in way that helped engage in course4.00
Instructor tailored instructions/ lessons to variety of perspectives3.84
NS 4301 Nutrition and Chronic Diseases 1 section · Limited sample 2.74GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall3.83 / 5
8 median item responses
Scale 1–5
Course was organized3.67
Course assignments facilitated learning3.79
Opportunities to be successful in course3.86
Overall course helped learn required concepts/ skills4.02
Instructor helped to understand relevance of course content3.93
Instructors teaching methods helped to learn course content3.95
Instructor presented material in way that helped engage in course3.94
Instructor tailored instructions/ lessons to variety of perspectives3.46
NS 4320 Nutritional Biochemistry 32 median item responses 3.67Eval / 5
Overall3.67 / 5
32 median item responses
Scale 1–5
Course was organized4.33
Course assignments facilitated learning3.40
Opportunities to be successful in course3.60
Overall course helped learn required concepts/ skills3.79
Instructor helped to understand relevance of course content4.30
Instructors teaching methods helped to learn course content3.15
Instructor presented material in way that helped engage in course4.17
Instructor tailored instructions/ lessons to variety of perspectives2.64
NS 5118 Nutrition Communication Seminar: Professional Communication 7 median item responses 4.31Eval / 5
Overall4.31 / 5
7 median item responses
Scale 1–5
Course was organized4.40
Course assignments facilitated learning4.14
Opportunities to be successful in course4.30
Overall course helped learn required concepts/ skills4.29
Instructor helped to understand relevance of course content4.68
Instructors teaching methods helped to learn course content4.21
Instructor presented material in way that helped engage in course4.37
Instructor tailored instructions/ lessons to variety of perspectives4.11
NS 5327 10 median item responses 4.10Eval / 5
Overall4.10 / 5
10 median item responses
Scale 1–5
Course was organized4.20
Course assignments facilitated learning3.80
Opportunities to be successful in course4.00
Overall course helped learn required concepts/ skills4.50
Instructor helped to understand relevance of course content4.60
Instructors teaching methods helped to learn course content3.60
Instructor presented material in way that helped engage in course4.67
Instructor tailored instructions/ lessons to variety of perspectives3.40
NS 5329 7 median item responses 4.13Eval / 5
Overall4.13 / 5
7 median item responses
Scale 1–5
Course was organized4.23
Course assignments facilitated learning3.96
Opportunities to be successful in course4.08
Overall course helped learn required concepts/ skills4.60
Instructor helped to understand relevance of course content4.49
Instructors teaching methods helped to learn course content3.59
Instructor presented material in way that helped engage in course4.51
Instructor tailored instructions/ lessons to variety of perspectives3.61
NS 5331 Issues in Nutrition 9 median item responses 4.38Eval / 5
Overall4.38 / 5
9 median item responses
Scale 1–5
Course was organized4.27
Course assignments facilitated learning3.96
Opportunities to be successful in course4.54
Overall course helped learn required concepts/ skills4.50
Instructor helped to understand relevance of course content4.75
Instructors teaching methods helped to learn course content4.42
Instructor presented material in way that helped engage in course4.53
Instructor tailored instructions/ lessons to variety of perspectives4.06
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