Volume 6, Issue 3 (Journal of Ergonomics 2018)                   J Ergon 2018, 6(3): 0-0 | Back to browse issues page

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Ipaki B. Designing ergonomic product to ease of eating Parkinson's patients, according to the assessment of the body comfort situation. J Ergon. 2018; 6 (3)
URL: http://journal.iehfs.ir/article-1-503-en.html
ِDepartment of Industrial Design, Faculty of Islamic Design, Tabriz Islamic Art University, Tabriz, Iran. , ipakdesign@gmail.com
Abstract:   (387 Views)
Introduction: Parkinson's is a progressive disease of the nervous system that by effect on the body movements has affected to quality of patient life. in finally, daily tasks such as eating are difficult and time consuming for them. aim of the study, that was improve the comfort situation of Parkinson patient by identified ergonomic problems when eating, and designing product for this.
Materials & Methods: 12 Parkinson's patients were studied by simple random sampling method were available for study. Thus, when food eating patient, data was collected through a translated Interview of the Discomfort Questionnaire section of ErgoFellow Software and direct observation. After the final data analysis and extraction of design guidelines, is sketched design idea and the final design was formed after AHP evaluation.
Results: Discomfort Questionnaire data is showed that in hands and fingers, wrists, arms, elbows, neck, upper back (lumber), and shoulders by average 10.6 of 7 (1. 514) of discomfort rate while food eating, compared to other parts of the body the non-ergonomic posture is more intense. Observations have also shown that in order to near food to patient mouth, occur Non-ergonomic changes in the patient's posture. Therefore, designing product should be done using by anthropometric data.
Conclusion: The results showed that reduction of mouth-to-food distance would reducing discomfort and fatigue for the Parkinson's patient. Therefore, with anthropometric data was design and developed a height-adjustable product that improves the position of the posture and reduces the patient's discomfort situation in during eating food.
Type of Study: Research | Subject: Special

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