The WSU Spokane Food Lab facilities include private rooms available for completing interviews and questionnaires, and examination rooms for completing physical exams and sample collection that are equipped with various equipment such as a sphygmomanometer, calibrated physician’s scale, wall-mounted stadiometer, examination table, and phlebotomy chair. There are facilities for aliquoting blood samples and several deep-freezers for specimen storage.

Human Clinical trials take place in the Nutrition and Exercise Physiology (NEP) research and teaching kitchen. The laboratory is equipped for the study of human food consumption and the measurement of associated behavioral, motivational and metabolic factors.

The NEP Research and Teaching Kitchen is located in the Health Sciences Building on the WSU Spokane Campus.  The recently-upgraded 800 sq ft kitchen is a shared laboratory space which contains the following:

• Stainless-steel countertops and workspaces
• Stainless-steel commercial food preparation sinks
• Meile KM 6360 induction cook top
• Meile KM 5840 electric cook top
• Miele PG 8056 commercial dishwasher
• Miele DGC 6700 combi-steam oven
• Miele H6580BP convection oven
• 15 sq. ft. stainless-steel mobile work station x 4
• Folding round tables for feeding studies x 2
• AvaWeigh PCOS10 10b. Digital Portion Control Scale
• True T-49F Commercial Freezer
• True T-49 Commercial Refrigerator

Adjacent to the Research and Teaching kitchen is a 315 sq. ft. space equipped for data collection and procedures in human clinical trials.  The space contains:

• Private examination area for participant interviews
• Reclining phlebotomy chair for specimen collection
• Standard phlebotomy chair for specimen collection
• Angel USA 400 Pound Physician Digital Scale
• Galaxy Tab A 10.1 (2019), 32GB, Black (Wi-Fi) x10
• Trays, silverware, cookware, for serving test meals and study foods
• 5 participant stations, each containing a chair and desk, separated by sound-blocking panels for use during partial- or full-day study sessions involving food consumption, collection of specimens and subjective sensory and appetite assessment.