muscles of all strains. For example, use of long handle on the broom instead of bending and sweeping in order to maintain a stable posture (see Figure ). Good Standing Posture – a good standing position is one in which the head, neck, chest and abdomen are balanced one upon the other, so that the weight is carried mainly by the bony framework and minimum effort and strain is placed upon the muscles and ligaments. Similarly, Good Sitting Posture for work is a well-balanced and poised position.
The weight is carried by the bony support of the skeleton thus releasing the muscles and nerves of all strain. The poise is such that as much adjustment is done as is necessary to carry out the work. F igure : F igure showing alignment of body parts in line with gravity F igure Change in work, storage space and equipment used: This requires organising storage spaces, rearranging kitchen equipment, planning work surfaces with proper height and width according to the user, using labour-saving devices like pressure cookers, washing machines, microwave oven, etc., which help in saving time as well as hand motions. Change in the end product: These changes result from the use of – – Different raw materials – for example, using readymade ground spices instead of whole spices, using organic seeds to grow produce, etc.
– Making different products from same raw materials – for example, making kulfi instead of ice-cream, lauki paranthas instead of kofta curry, etc. – Changes in both the raw material and finished product – for example, using ball pen instead of ink pen, etc.