An investigation for determining the optimum length of chopsticks

Hsu, Shu-Shong; Wu, Swei-Pi

doi:10.1016/0003-6870(91)90082-s

Cited by 30 publications

(25 citation statements)

References 5 publications

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“…5 were converted into fairly arbitrary values. Only "desirable" and "undesirable" attributes are indicated 23,24) . It can be seen that the 36 cm wok was the best, in the subjective rating and ranking.…”

Section: Effect Of the Wok Sizementioning

confidence: 99%

The Effect of Wok Size and Handle Angle on the Maximum Acceptable Weights of Wok Flipping by Male Cooks

Yen

2011

Ind Health

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A wok with a straight handle is one of the most common cooking utensils in the Asian kitchen. This common cooking instrument has seldom been examined by ergonomists. This research used a two-factor randomized complete block design to investigate the effects of wok size (with three diameters -36 cm, 39 cm and 42 cm) and handle angle (25°, 10°, -5°, -20°, and -35°) on the task of flipping. The measurement criteria included the maximum acceptable weight of wok flipping (MAWF), the subjective rating and the subjective ranking. Twelve experienced males volunteered to take part in this study. The results showed that both the wok size and handle angle had a significant effect on the MAWF, the subjective rating and the subjective ranking. Additionally, there is a size-weight illusion associated with flipping tasks. In general, a small wok (36 cm diameter) with an ergonomically bent handle (-20° ± 15°) is the optimal design, for male cooks, for the purposes of flipping.

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Section: Effect Of the Wok Sizementioning

confidence: 99%

The Effect of Wok Size and Handle Angle on the Maximum Acceptable Weights of Wok Flipping by Male Cooks

Yen

2011

Ind Health

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“…Tools that create a need to abduct the elbow or shoulder to do a task will contribute to static muscle fatigue and limit the time the task can be sustained (Eastman Kodak, 1986). Hsu and Wu (1991) investigated the effects of the length of chopsticks on the food-servicing performance. Their results showed that the food-pinching performance was significantly affected by the length of the chopsticks, and the chopsticks of about 240 and 180 mm long were optimal for adults and pupils, respectively.…”

Section: Discussionmentioning

confidence: 99%

Incorporating Anthropometry into Design of Products

Liu¹,

Lien²

2012

Pathways to Supply Chain Excellence

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“…Using chopsticks allows people to extend their hand skills. The convenience and efficiency of chopsticks have recently increased interest in their use [1][2][3] . Using a pair of chopsticks for dining is regarded as an important part of social life in Asia 4,5) .…”

Section: Introductionmentioning

confidence: 99%

“…Pincer-pinching is classified as a third-class lever. It is a skillful movement in which one stick is held stationary while the other stick is moved in a dynamic tripod grasp 3) . In contrast, scissor-pinching involves a first-class lever.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Effects of Pincer- and Scissor-pinching Modes of Chopstick Operation on Shoulder and Forearm Muscle Activationduring a Simulated Eating Task

Yoo

2012

J Phys Ther Sci

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Purpose] This study investigated the best training method for chopsticks manipulation through a comparison of muscle activations of the shoulder and forearm between pincer-pinching and scissor-pinching operations.[Subjects] Thirteen participants were recruited. [Methods] They performed simulated eating tasks using two different chopstick operations. The EMG activities of the right side upper trapezius, flexor and extensor carpi radialis were measured.[Results] Electromyographic activity of the upper trapezius muscles was significantly lower in scissor-pinching than in pincer-pinching. The activity of the flexor carpi radialis muscle was significantly higher in scissor-pinching than in pincer-pinching. [Conclusion] We consider that persons with fine-motor impairment of the hands would be able to use chopsticks more effectively if the chopsticks operation were properly selected.

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An investigation for determining the optimum length of chopsticks

Cited by 30 publications

References 5 publications

The Effect of Wok Size and Handle Angle on the Maximum Acceptable Weights of Wok Flipping by Male Cooks

The Effect of Wok Size and Handle Angle on the Maximum Acceptable Weights of Wok Flipping by Male Cooks

Incorporating Anthropometry into Design of Products

Comparison of Effects of Pincer- and Scissor-pinching Modes of Chopstick Operation on Shoulder and Forearm Muscle Activationduring a Simulated Eating Task

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