ERGONOMIC ASSESSMENT OF WORK STATION FOR FEMALES ENGAGED IN COOKING ACTIVITIES
Loading...
Date
2010
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Punjab Agricultural University, Ludhiana
Abstract
Study was undertaken to do ergonomic assessment of kitchen workstation for females engaged in cooking activities, with objectives; to study the problems faced by women in existing workstation, to assess the physiological parameters of female workers engaged in selected cooking activities and to evaluate the design of selected work station in-terms of ergonomic standards. Study was conducted in two phases (survey and field experiment). In first phase eighty homemakers were taken from Ludhiana. Information was gathered regarding the existing physical features and environmental conditions of the kitchen along with respondent‟s anthropometric measurements. In phase-II, sixteen respondents having similar physical and physiological parameters were selected. For experimentation five activities; cutting, grating, kneading, rolling and dish-washing were selected. Results revealed that in urban areas all respondents had closed, standing kitchen with either „L‟ or „U‟ shaped counters. Kitchen area ranged between 6.7 to 8.4 sq. m. Storage facility was found neglected in many of kitchens as it was beyond comfortable reach of homemakers. The environmental conditions were also found above the recommended limits affecting working efficiency. Results also revealed that energy expenditure ranged from 7.0 to10 kj\min, TCCW was between 200.81 to 364.30 beats, PCW was 12.82 to 26.26 beats\min; maximum for grating and minimum for rolling. The percent increase in heart rate was maximum for grating 38.56 and minimum for rolling 16.20. Reduction in grip and pinch strength of right hand was found more as compared to the left hand. The percent deviation in thoracic and in lumbar region was maximum during kneading and minimum during rolling.