Concerns and Needs in Diverse Contexts

A ctivity (ii) Work Curve : A device to trace the work against time. Here, a to b is warming up period, c is plateau of maximum ability to do work and d is maximum fall due to fatigue. (iii) Rest periods/break periods are defined as unproductive interruptions of working time. The frequency and duration of rest period is very important.

It should neither be too long nor too short. (iv) Work simplification can be defined as the conscious seeking of the simplest, easiest and quickest method of doing work. It implies proper blending and management of two important resources, namely time and human energy. It aims at accomplishing more work with a given amount of time and energy, or at reducing the amount of either or both to accomplish a given amount of work.

In order to bring change in work procedure as well as to simplify it, three levels of changes are important. These include the following— Change in hand and body motions: It involves changes in hand and body motion only, keeping the same work tools and product. Many tasks can be completed with less effort by— (i) Eliminating and combining certain process as, for example Allowing dishes to dry on utensil racks eliminates the need to dry them by wiping. Making a list of all the items required from the market and buying them together rather than getting each item separately.

(ii) By improving the sequence and rhythm of work, for example Doing like tasks together – while cleaning the house, all the processes of dusting, sweeping and mopping should be done in continuation in all rooms together, rather than cleaning each room separately. This also helps in maintaining rhythm. (iii) By developing skills at work – knowing and mastering a job well help to eliminate extra motions thereby saving both time and energy. (iv) By improving body posture – i.e., maintaining a correct and good body posture (see Figure below), using muscles effectively, keeping the body parts in alignment and finally carrying the maximum weight on the bony framework, thus releasing the 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.