Motor skill of the fish cutting movement between beginner and trained

DOI

Bibliographic Information

Other Title
  • 調理動作における人間工学的評価

Abstract

With Japan's super-aging society, the elderly workforce is expected to be a major source of labor, as the labor force of those aged 65 and over accounts for 13.2% of the population. However, among the various workplaces, cooking workplaces are said to have a large physical burden due to the current situation where labor is often not standardized. Therefore, the purpose of this study was to develop a standard work procedure using ergonomics in the food preparation field, and to examine the elements to construct an efficient, safe, and comfortable work environment. In this study, items for ergonomic measurement and evaluation were examined as preparatory work for field measurements to develop a standard work procedure.

Journal

Keywords

Details 詳細情報について

  • CRID
    1390575805125514368
  • DOI
    10.24538/jhesp.45.0_39
  • ISSN
    24348007
  • Text Lang
    ja
  • Data Source
    • JaLC
  • Abstract License Flag
    Disallowed

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