There is a technological impact on environment, food consumption, production and health status of human beings which was more evident during the COVID - 19 pandemic. Standard of living is being progressed due to the increase in technological innovations which in turn is affecting the environment on one side; food production and health on the other side. But without the growth and development in technologies for our day to day living, society would not progress much. At the same time, Pollution levels are increasing, lifestyle diseases are increasing, both food production and consumption are increasing day by day. However, due to COVID 19 - pandemic, surprisingly pollution levels were reduced all over the world. With this background, this paper focused on positive and negative effects of technological advancement in the society, ways of protecting the health of human beings and environment through proper means. This paper would like to voice out that “Our actions are our future in making the environment more habitable”. Hence, one must be very thoughtful and do their actions wisely in order to protect the environment and health of the living beings on the planet Earth.
Kitchen is the heart of a house. Since major part of time is spent in kitchen compared to other areas in the house, it needs to be designed with utmost care. Attention needs to be paid to the type of kitchen, work areas in kitchen i.e., preparation area, sink and cooking area. Storage facilities, openings and ventilation must be adequate so that home maker can do cooking with less strain. With this background, the present study has been conducted through case study method to evaluate the kitchen design in rural areas. The study was conducted in Dabliguda, Maheswaram Mandal in Telangana state. Observations were made in 10 kitchens to understand the existing kitchen conditions. It was found that all the kitchens were placed in the right direction i.e., east. Kitchen sizes also met with the standard specifications as minimum size was 90 sq. ft. and maximum size being more than 150 sq. ft. against 45 sq. ft. as the standard size. But the drawbacks observed in the rural kitchens were lack of adequate ventilation, absence of work triangle as only two working spaces are provided in most of the kitchens and very deep storage shelves. The study implies that rural families need to be educated about importance of implementing design standards for better health, comfort, convenience and to improve work efficiency.
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