The Japanese Journal of Ergonomics
Online ISSN : 1884-2844
Print ISSN : 0549-4974
ISSN-L : 0549-4974
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Volume 52, Issue 4
Displaying 1-5 of 5 articles from this issue
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Contribution
  • Evaluation of Grip Comfort with Concavo-Convex Surface Profile
    Kiyoko YOKOYAMA, Chihiro TATE, Goroh FUJIMAKI, Toshihiro ANDO
    2016 Volume 52 Issue 4 Pages 165-171
    Published: August 20, 2016
    Released on J-STAGE: July 08, 2017
    DOIhttps://doi.org/10.5100/jje.52.165
    JOURNAL FREE ACCESS
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    There are many tools and devices with handle grip as operational interface. The fine profile of grip surface has little effect on performance or whole structure of tools or devices. The purpose of this study is to detect quantitative characteristics of the surface profile, such as depth, area, and texture of concavo-convex profile, for visual quality, psychological feeling, antislip finishing, reduction of workload, and improvement in usability and work performance. The relationship between the quantitative parameters of surface profile of the grip with the comfort of grasping was analyzed. This is a feasibility study for designing handle grip. In this experiment, nine kinds of cylinders of PLA （poly lactic acid） material with different surface profile were analyzed. Three factors of “hard-soft”, “taste” and “smooth-textured” were extracted based on the factor analysis. The relaxation feeling and the taste of the depth 0.1 mm were higher than the depth 0.3 mm. The slipperiness of 3 mm convex rectangle was less than that of 9 mm convex rectangle.

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Ergonomic data
  • Survey of Occupational Low Back Pain among “Okonomiyaki” Cooks
    Wakako TSUMIYAMA, Sadaaki OKI, Satoshi TANAKA
    2016 Volume 52 Issue 4 Pages 172-176
    Published: August 20, 2016
    Released on J-STAGE: July 08, 2017
    DOIhttps://doi.org/10.5100/jje.52.172
    JOURNAL FREE ACCESS
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    We investigated the actual conditions of occupational low back pain among “okonomiyaki” cooks. A self-administered questionnaire was sent to all 64 “okonomiyaki” restaurants in A city, Hiroshima. Thirty-five “okonomiyaki” restaurant cooks（collection rate: 54.7%）returned the questionnaire. Low back pain was noted in 22 cooks（62.9%）out of the 35 cooks. Regarding the pain intensity in the low back pain group, seven cooks showed the severest low back pain. In the free descriptive response, most answers showed that the movements while in the standing position caused the pain. In this study, the prevalence rate of current low back pain among “okonomiyaki” cooks was higher than that among the other cooks. These results suggest that the low back pain of “okonomiyaki” cooks might be an occupational health risk.

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