Current instructor

Taiya Bach

What students say

Original student reviews · all captured dates

No unambiguous review-profile match is available.

Personal experiences, not a representative survey. Profile matching and captured coverage are shown in the source details.

Classes with Taiya Bach

NUTRSCI 200

Professional Skills in Dietetics

1 credits

Covers professional skills in dietetics, including career options, development, and credentialing.

Offering recorded · Fall 2026

Recent recorded grades — Fall 2024: 3.92 GPA, 95.0% A/AB (n=20 letter grades); Fall 2025: 4.00 GPA, 100.0% A/AB (n=29 letter grades).

Taiya Bach

historical GPA · grades

Fall 2024–Fall 2025 · limited sample
NUTRSCI 726

Nutritional Management of Gastrointestinal Disorders

3 credits

Explores nutrition-GI interactions, GI disorders, and medical nutritional therapy.

Offering recorded · Fall 2026

Recent recorded grades — Fall 2023: 3.82 GPA, 89.5% A/AB (n=19 letter grades); Fall 2024: 3.94 GPA, 100.0% A/AB (n=25 letter grades); Fall 2025: 3.90 GPA, 96.0% A/AB (n=25 letter grades).

Taiya Bach

historical GPA · grades

Fall 2022–Fall 2025 · limited sample
NUTRSCI 875

Special Topics

1–4 credits

NUTRSCI 875 covers special topics on contemporary issues relevant to graduate students studying health and nutrition.

Offering recorded · Fall 2026

Recent recorded grades — Spring 2020: 4.00 GPA, 100.0% A/AB (n=13 letter grades); Fall 2024: 3.97 GPA, 96.7% A/AB (n=30 letter grades); Fall 2025: 3.92 GPA, 100.0% A/AB (n=26 letter grades). Includes jointly taught sections.

Nathan JohnsonTaiya Bach

historical GPA · grades

Spring 2022–Fall 2025 · limited sample

Recorded teaching history

Explore courses taught by this instructor →
Browse recorded courses
TermCourseTitle
Fall 2026NUTRSCI 200Professional Skills in Dietetics
Fall 2026NUTRSCI 726Nutritional Management of Gastrointestinal Disorders
Fall 2026NUTRSCI 875Special Topics

Teaching history may be incomplete. Course pages contain course-specific feedback and citations.

Instructor identity & provenance 
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