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題 名 | 餐飲技職體系學生人體計測與實驗室工作器材之評量=Ergonomic Assessment on Anthropometry and Lab Equipment for Foodservice Vocational Student |
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作 者 | 全中妤; | 書刊名 | 餐旅暨家政學刊 |
卷 期 | 3:3 民95.09 |
頁 次 | 頁427-435 |
分類號 | 412.78 |
關鍵詞 | 人體計測; 工作平臺高度; 頻率; 施力; 距離感覺; Anthropometry; Lab equipment height; Repetition; Force; Distance perception; |
語 文 | 中文(Chinese) |
中文摘要 | 為探討技職院校餐飲科學生的實驗室現況,本研究針對519 位學生進行人體計測/體能/器材高度測量,學生對工作頻率/施力/距離的感覺。結果發現:樣本平均20.3 歲,多慣用右手(92.1%)。男/女同學平均身高:172.87/160.81 公分,手肘高:107.28/100.42 公分。女生手腕力/背筋力小,但柔軟度卻優於男生。男生重高指數正常(0.9<WHI<1.09),女生過輕(0.8<WHI<0.89),但兩者身體質量指數均屬正常(18.5<BMI<24)。實驗室工作屬輕度粗重作業,其中有中-高度頻率、小-中級施力、近-中程距離。學生期望揉麵理想桌高(公分;男88.61/女86.45)、切菜/剁肉桌高(89.16/86.94)與水槽邊緣高度(91.27/89.3)均符合專家建議數值(低於手肘10-15 公分)。在人體計測與理想高度之複迴歸預測模型中,雖判定係數(R2<23.1%)解釋能力弱,但呈顯著(p<0.005)。 |
英文摘要 | This paper considers standards relevant to foodservice vocational laboratory’s environmental ergonomics. It includes description of student anthropometric, perceived frequency/exertion/distance ratings, and lab equipment height. A cross-section survey was conducted in 519 students. Male (46.3%) and female (53.7%) students were aged 20.28 years. They used to perform job by right hand (92.1%). The average male/female height: 172.87/160.81cm, with elbow height: 107.28/100.42 cm. Although female had less hand grip and back strength compared to male, they had better back flexibility. Male had normal weight-length index (0.9<WHI<1.09),but female were lighter (0.8<WHI<0.89). However, both of them had normal body mass index (18.5<BMI<24). They took lab work as light-heavy job according to their frequency/exertion/distance perception. Their desired working table height (male88.61/female86.45cm), cutting board height(male89.16/female86.94cm), and sink height ( male91.27/female89.3cm ) were all agreed with ergonomist’s recommendation (below elbow 10-15cm). Despite a number of anthropometric factors being fitted into the regression model, they only account for less 23.1% R2 of the overall variation in desired working height. |
本系統中英文摘要資訊取自各篇刊載內容。