Professor record NS
Shu Wang
2 sections9 courses
Grades: Dates unavailableEvaluations: 2008–2020
Latest dated data is over 4 years old.
Flunk Score97/100
Excellent
Courses taught
9 coursesLevel
Sort
NS 1301 45 median item responses 3.75Eval / 5
Overall3.75 / 5
45 median item responses
Scale 1–5
Course was organized3.86
Course assignments facilitated learning3.42
Opportunities to be successful in course3.24
Overall course helped learn required concepts/ skills4.24
Instructor helped to understand relevance of course content4.16
Instructors teaching methods helped to learn course content3.61
Instructor presented material in way that helped engage in course4.40
Instructor tailored instructions/ lessons to variety of perspectives3.11
NS 1410 Science of Nutrition 20 median item responses 4.42Eval / 5
Overall4.42 / 5
20 median item responses
Scale 1–5
Course was organized4.34
Course assignments facilitated learning4.48
Opportunities to be successful in course4.41
Overall course helped learn required concepts/ skills4.29
Instructor helped to understand relevance of course content4.37
Instructors teaching methods helped to learn course content4.61
Instructor presented material in way that helped engage in course4.48
Instructor tailored instructions/ lessons to variety of perspectives4.41
NS 4320 Nutritional Biochemistry 16 median item responses 4.50Eval / 5
Overall4.50 / 5
16 median item responses
Scale 1–5
Course was organized4.37
Course assignments facilitated learning4.44
Opportunities to be successful in course4.25
Overall course helped learn required concepts/ skills4.75
Instructor helped to understand relevance of course content4.69
Instructors teaching methods helped to learn course content4.56
Instructor presented material in way that helped engage in course4.75
Instructor tailored instructions/ lessons to variety of perspectives4.17
NS 5118 Nutrition Communication Seminar: Professional Communication 5 median item responses 4.75Eval / 5
Overall4.75 / 5
5 median item responses
Scale 1–5
Course was organized4.80
Course assignments facilitated learning4.80
Opportunities to be successful in course4.60
Overall course helped learn required concepts/ skills4.80
Instructor helped to understand relevance of course content4.80
Instructors teaching methods helped to learn course content4.60
Instructor presented material in way that helped engage in course4.80
Instructor tailored instructions/ lessons to variety of perspectives4.80
NS 5327 12 median item responses 4.48Eval / 5
Overall4.48 / 5
12 median item responses
Scale 1–5
Course was organized4.51
Course assignments facilitated learning4.42
Opportunities to be successful in course4.43
Overall course helped learn required concepts/ skills4.65
Instructor helped to understand relevance of course content4.72
Instructors teaching methods helped to learn course content4.49
Instructor presented material in way that helped engage in course4.69
Instructor tailored instructions/ lessons to variety of perspectives3.97
NS 5350 Nutritional Pathophysiology 8 median item responses 4.54Eval / 5
Overall4.54 / 5
8 median item responses
Scale 1–5
Course was organized4.46
Course assignments facilitated learning4.40
Opportunities to be successful in course4.41
Overall course helped learn required concepts/ skills4.62
Instructor helped to understand relevance of course content4.81
Instructors teaching methods helped to learn course content4.36
Instructor presented material in way that helped engage in course4.81
Instructor tailored instructions/ lessons to variety of perspectives4.47
NS 5370 Carbohydrates, Proteins, and Lipids in Nutrition 1 section · Limited sample 3.85GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall3.91 / 5
7 median item responses
Scale 1–5
Course was organized4.14
Course assignments facilitated learning4.44
Opportunities to be successful in course4.17
Overall course helped learn required concepts/ skills4.50
Instructor helped to understand relevance of course content4.50
Instructors teaching methods helped to learn course content3.00
Instructor presented material in way that helped engage in course4.50
Instructor tailored instructions/ lessons to variety of perspectives2.00
NS 5380 12 median item responses 4.08Eval / 5
Overall4.08 / 5
12 median item responses
Scale 1–5
Course was organized4.21
Course assignments facilitated learning3.98
Opportunities to be successful in course3.99
Overall course helped learn required concepts/ skills4.42
Instructor helped to understand relevance of course content4.33
Instructors teaching methods helped to learn course content3.81
Instructor presented material in way that helped engage in course4.42
Instructor tailored instructions/ lessons to variety of perspectives3.53
NS 6340 The Role of Nutrition in Diabetes and Obesity 1 section · Limited sample 4.00GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.24 / 5
8 median item responses
Scale 1–5
Course was organized3.99
Course assignments facilitated learning4.09
Opportunities to be successful in course3.87
Overall course helped learn required concepts/ skills4.37
Instructor helped to understand relevance of course content4.68
Instructors teaching methods helped to learn course content4.04
Instructor presented material in way that helped engage in course4.74
Instructor tailored instructions/ lessons to variety of perspectives4.18
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