Purdue University – Clinical Research Center (PU-CRC)

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Presentation transcript:

Purdue University – Clinical Research Center (PU-CRC) Located within the Dept. of Nutrition Sciences Stone Hall (7,626 sq ft) Lyles-Porter Hall (4,720 sq ft) Over 12,000 sq ft - Metabolic Kitchen - Dining Facility - Diet Assessment Center - Exercise Testing Facility - Ingestive Behavior Suite - Bionutrition Services - Teaching/Demo Kitchen - Multiple Clinical Testing Suites - Bone & Body Composition Unit - Sensory Suite

Bionutrition & Dietary Assessment Teaching/Demo Kitchen Metabolic Kitchen Large capacity metabolic kitchen with precise weighing Up to 25,000 meals/year with up to 50 subjects/day Dining area for in-house meal consumption & monitoring Complete tightly controlled feeding studies Individualized &/or group diet development & meal planning Full spectrum of dietary assessment methods (i.e., 24-hour recall, frequency methods, records, and screeners) Guidance on method selection, protocol development, & data analysis Capabilities to perform nutrition counseling & education Large Dining Area/Conference Room Dietary Assessment Center

Examples of Clinical Testing Areas Open, multi-testing areas Single-room Large capacity (n=16 chairs/beds) to complete health-related assessments including: IV placement/access for repeated blood sampling for oral & mix-meal glucose tolerance tests Blood pressure and heart rate monitoring Single-stick (fasting) phlebotomy Point of care testing – glucose and urine pregnancy Muscle biopsy Study drug administration Electromyographic (EMG) recording Additional facilities to complete other assessments for: Sensory testing Surreptitious observation Appetitive sensations Select cognitive and psychological testing

Additional Facilities Bone & Body Composition Research Core Exercise Facility Body composition (Bod-Pod & DXA) Bone health assessments (DXA, pQCT) Anthropometrics Exercise training with state-of-the-art monitoring Max and sub-max fitness testing Metabolic assessments Blood processing areas Sample Processing

Culinary Research Chef PU-CRC Support Amy Wright, BS, RD Bionutrition Manager Research Dietitian Robin Rhine, EMT, QMA Clinical Manager Anne Wilcox, MS, RD Research Dietitian Lana Merrick, BS, CC Kitchen Supervisor Culinary Research Chef

Dietary Assessment Center Director PU-CRC Senior Support Connie Weaver, PhD Indiana CTSI Purdue Deputy Director Email: weavercm@purdue.edu Heather Leidy, PhD Purdue-CRC Director Email: hleidy@purdue.edu Regan Bailey, RD, PhD Dietary Assessment Center Director Email: reganbailey@purdue.edu For 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.