【摘要】 筷子是中国人最常用的餐具之一,但是工效学方面的评估并不多。文章通过两个实验对日常使用的筷子进行工效学分析。实验一考察握筷姿势与握筷位置的关系,发现钳子手较剪刀手握筷位置更靠后。实验二通过问卷、绩效以及运动学数据对筷子使用过程进行了分析,发现不同握筷姿势各有优劣,并且对用筷过程中肩、肘和腕等关节进行运动学和舒适性分析,由此建立手臂关节运动的模型。更多还原

【Abstract】 Chopsticks are most commonly used by Chinese and even Asians,however few studies have been conducted based on the ergonomic analysis. Eighteen undergraduate students participated in the current experiments. In Experiment 1,the positions of the using chopsticks were recorded. In Experiment 2,participants grasped different food with markers on joints stick. They filled the questionnaires after each task,and the performance of tasks was also noted. Results showed that( 1) The position was different between pincers pinching and scissors pinching,the position of pincers pinching was closed to the stern of chopsticks. Different postures have their own advantages and disadvantages;( 2) It was different in comfort degree for different joints when using chopsticks;( 3) The amplitude of elbow joint was the largest,wrist joint was the second,and the shoulder joint was the smallest.更多还原