Thumbnail Image

Thesis

Browse

20141
Reset filters
Subject: Home Science × Author: Charu × End date: 2017 × Start date: 2010 ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Developing Ergonomically Designed Kitchen Aid for Reducing Physiological Stress of Women Working in Standing Type Kitchen
    (PAU, 2014) Charu; Sandhu, Pushpinder
    The present study was undertaken to study the work, worker and workplace interfacing in selected standing type of kitchens of Ludhiana city; assess physiological stress caused thereof and to evaluate ergonomically designed kitchen aid for reducing stress of working in the kitchen. The study was conducted on 200 respondents from the age group of 35-55 years, selected purposively from two zones of Ludhiana city. Self Structured Interview Schedule was prepared and pretested to assess work, worker, and workplace interface. NIOSH Discomfort Survey and Rated Perceived Exertion were used to assess the physiological stress. On the basis of anthropometric measurements of the respondents a Kitchen Aid was designed and evaluated on 20 respondents in the department laboratory. Results revealed that majority of the respondents were suffering from back pain, joint pain and acute weakness while doing kitchen activities in standing posture. They were bending, and stretching while storing. Special cooking and dough kneading were perceived as complex activities whereas Chapatti making, special cooking and dish washing as time consuming activities. Curry making and pre preparation were found to be the most liked activities but majority of them were having discomfort while doing most of the kitchen activities however the intensity of discomfort was mild to moderate and duration was less than one hour in majority of the cases. In the observation of workplace it was found that very few respondents had kitchen size below the recommendation of National Building Code. Average height of cooking, preparation centre and sink were observed to be 85.30 cm, 85.73 cm and 85.85 cm respectively which were not according to anthropometric measurement of the respondents. On the basis of survey results a Kitchen Aid was designed and evaluated in laboratory. Significant reduction was observed in heart rate, energy expenditure, and physiological cost of work while doing chapatti making and dish washing without and with using the aid. Significant difference was also observed on Rated perceived exertion, Visual Analogue Discomfort, Overall Discomfort Rating and Rapid Entire Body Assessment scale. The aid found to be effective in reducing physiological stress among the selected subjects. However, there is a need to conduct more trials on larger sample and on more activities, to recommend the AID.