Over 12000 sq ft Metabolic Kitchen Dining Facility Diet Assessment Center Exercise Testing Facility Ingestive Behavior Suite Located within the Dept of Nutrition Sciences ID: 1043827
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1. Purdue University – Clinical Research Center (PU-CRC)Over 12,000 sq ft- Metabolic Kitchen - Dining Facility - Diet Assessment Center - Exercise Testing Facility - Ingestive Behavior SuiteLocated within the Dept. of Nutrition SciencesStone Hall (7,626 sq ft)Lyles-Porter Hall (4,720 sq ft)- Bionutrition Services- Teaching/Demo Kitchen- Multiple Clinical Testing Suites- Bone & Body Composition Unit- Sensory Suite
2. Metabolic KitchenLarge Dining Area/Conference RoomTeaching/Demo KitchenBionutrition & Dietary AssessmentDietary Assessment CenterLarge capacity metabolic kitchen with precise weighingUp to 25,000 meals/year with up to 50 subjects/dayDining area for in-house meal consumption & monitoringComplete tightly controlled feeding studiesIndividualized &/or group diet development & meal planningFull spectrum of dietary assessment methods (i.e., 24-hour recall, frequency methods, records, and screeners)Guidance on method selection, protocol development, & data analysisCapabilities to perform nutrition counseling & education
3. Examples of Clinical Testing AreasOpen, multi-testing areasSingle-roomLarge capacity (n=16 chairs/beds) to complete health-related assessments including:IV placement/access for repeated blood sampling for oral & mix-meal glucose tolerance testsBlood pressure and heart rate monitoringSingle-stick (fasting) phlebotomyPoint of care testing – glucose and urine pregnancyMuscle biopsyStudy drug administration Electromyographic (EMG) recordingAdditional facilities to complete other assessments for:Sensory testingSurreptitious observationAppetitive sensationsSelect cognitive and psychological testing
4. Additional FacilitiesBody composition (Bod-Pod & DXA)Bone health assessments (DXA, pQCT)AnthropometricsExercise training with state-of-the-art monitoringMax and sub-max fitness testingMetabolic assessmentsBlood processing areasExercise FacilityBone & Body Composition Research CoreSample Processing
5. PU-CRC SupportAmy Wright, BS, RDBionutrition ManagerResearch DietitianRobin Rhine, EMT, QMAClinical ManagerAnne Wilcox, MS, RDResearch DietitianLana Merrick, BS, CCKitchen SupervisorCulinary Research Chef
6. PU-CRC Senior SupportHeather Leidy, PhDPurdue-CRC DirectorEmail: hleidy@purdue.eduRegan Bailey, RD, PhDDietary Assessment Center DirectorEmail: reganbailey@purdue.eduConnie Weaver, PhDIndiana CTSI Purdue Deputy DirectorEmail: weavercm@purdue.eduFor questions regarding protocol submission, use of CRC space, equipment, and support/services, please contact Dr. Leidy at hleidy@purdue.edu or call 573-825-2620.