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 courts, three 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-art-equipment.
Ergometry/Resistance Training Research- 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. It is also 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
Body Composition- this area contains a hydrostatic tank with a
Chatillon scale for underwater weighing to determine body fat
percentages.
Biomechanics Room- this lab contains state-of-the-art
computers and biomechanical software
.
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.
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:
The Assessment Laboratory (1,600 sq. ft).
The Human Nutrition Assessment Laboratory is located on the 3rd 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 charbroiler, 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.