The Bentson Bunker Fieldhouse Gymnasium is used for physical education teacher education preparation courses along with general education activity courses. The gymansium consists of two basketball and volleyball courts and eight badminton courts.

The Human Performance Laboratory (HPL) is approximately 4,100 square feet and is divided into four specialized areas using state-of-the-equipment.

Ergomentry – this is the lab’s largest room and consists of five treadmills and four Monark bicycle - ergometers. There are several multichannel EKG’s and a Medical Graphics Metabolic cart.

Body Composition – this area contains a hydrostatic tank with a Chatillon scale for underwater weighing to determine body fat percentages.

Health-Fitness Assessment – This area allows for physical/medical exams, health-fitness assessments using a TriFit 600 system, and resting metabolic rate measurements.

The Resistance Training Research - This area is equipped with plate-loaded machines, Olympic free weights (over 2500 lbs.), dumbbells, a counter-balanced Smith Machine, a power squat rack, numerous flat/incline/decline/preacher benches, and various lifting bars.

The Athletic Training Research Laboratory is approximately 800 square feet and is equipped with eight training tables and sits adjacent to the athletic training room which contains many different types of modalities used in athletic training.

Nutrition Analysis Laboratory

The Nutrition Analysis Laboratories are located on the 3rd floor of the Family Life Center and contains approximately 2,000 square feet.  Spaces are dedicated for three nutrition laboratories: general chemistry, cell culture, and ELISA and molecular biology laboratories.  The laboratories have numerous pieces of equipment to conduct assays.

The Nutrition Analysis Laboratories are equipped with the following research instruments:

• Centrifuge: Sorvall superspeed RC2-B Automatic Refrigerate Centrifuge, IEC Centra-8R Centrifuge, and Beckman Model L5-50 Ultra Centrifuge
• Waters HPLC and LC with data module, automated sampler, photodiode array detector, absorbance detector, and automated gradient controller
• LAB-Line L-C incubator and Thelco Precision Dual Chamber incubator
• Beckman DU-50 Spectrophotometer
• Boehringer Mannheim Reflotron
• Bio-Tek 96 well microplate reader
• Bio-Tek 96 well microplate washer
• Precision all stainless water bath and VWR Scientific Products dual water bath
• Labconco laminar flow hood
• Image Data Analysis system
• Molecular Devices 96 channel cell harvester
• Beckman Coulter LS 6500 liquid scintillation counter
• VWR Water Jacketed CO2 Incubator

The Assessment Laboratory (1,600 sq. ft).

The Human Nutrition Assessment Laboratory is located on the 3^rd Floor in the Family Life Center.  Anthropometric measurements and dietary assessment research are conducted here. Diet counseling sessions as part of research are also completed in this area.  Tools available include a balance beam scale, a stadiometer, Body Stat (for body composition assessment) and the Med Gem, which assesses basal metabolic rate.  Available for teaching / counseling are many models and display boards. 

Applied sensory evaluation trials are conducted in the sensory evaluation booths, attached to the assessment laboratory.  Sensory or subjective evaluation is a science that measures the responses of people to products as perceived by their senses.  The booths are equipped with special doors and entry points allowing carefully controlled research.  Food sample testing is incorporated into the curriculum of several courses, including Sports Nutrition and Food Principles and Preparation.

Around the turn of the last century (1900) there were approximately 500 foods to choose from.  Today’s dietetic and culinary professionals must be skilled and knowledgeable of over 50,000 foods including fruits, vegetables, grains, protein foods, beverages, and more.  HNES is equipped with 6 identical “kitchens” all in 1 classroom:  a food science and preparation teaching lab.  Each of the 6 units is equipped with modern, practical ovens, mixers, knives, sanitation equipment, and much more.  Any kitchen gadget imaginable is included in the teaching lab.  Students work together to review basic cooking, and increase their skill level to culinary masterpieces such as a soufflé, entrée salad with gourmet dressing, and specialized baked items utilizing the finest ingredients available.  Recipes emphasized include those commonly served in the Midwest, while including food science lessons, and recommendations from the 2005 USDA dietary guidelines.

This lab, located in the lower level of the West Dining Center (among the dorm room high rises), is equipped with quantity cooking equipment.  After the students have completed training in the food science and preparation kitchens, their enhanced skills allow them to begin training in facility catering.  The students essentially operate their own restaurant, for an entire semester, serving with fine linen and china, and utilizing high powered equipment.  The food production management lab was originally designed to test quantity (serves at least 50 people) recipes.  Currently, the gas powered charbroiled, trunnion (tilting kettle), steamer, griddle, and convection ovens are put-to-work with busy students serving lunch Tuesday and Thursday each spring semester.  Students not only learn to use the large equipment efficiently and safely, they also learn customer service (internal and external) skills, and improve upon their multi-tasking skills.