文章基本信息

标题：Assessment of Physiological Stress Parameters of Female Workers Engaged in Selected Cooking Activities
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作者：H. Bhatt ; M. Sidhu ; P. Sandhu 等
期刊名称：Studies on Home and Community Science
印刷版ISSN：0973-7189
出版年度：2011
卷号：5
期号：02
页码：73-77
出版社：Kamla-Raj Enterprises, Delhi
摘要：The present study was undertaken to assess the different physiological stress parameters of female workers engaged in selected cooking activities in-terms of ergonomic standards. Study was conducted in Ludhiana city on purposively selected sixteen respondents having similar physical and physiological parameters and were performing kitchen activities in routine. For experiment, the most commonly performed five activities were selected. Results 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 bmin-1; maximum for grating activity and minimum for rolling of chapattis. The percent increase in heart rate was also found maximum for grating, that is, 38.56 per cent and minimum for rolling chapattis, that is,16.20 per cent. 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.
关键词：Cooking Activities. Ergonomics. Grip Strength. Physiological Parameters. Pinch Strength