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Posture analysis of women involved in papad making process in Ganjam district of Odisha

The Pharma Innovation · 2021 · Vol. 10(5S) · pp. 117–121
Smruti Rekha PanigrahiRuplekha BorahBijoylaxmi Bhuyan

Abstract

Papad making activity consists of repetitive actions and long hours of working in awkward posture which may lead to Musculoskeletal disorder in the long run. An attempt was therefore made to evaluate the posture assumed by workers in selected activities of papad making process. The postures assumed in selected sub-activities were assessed by using RULA, OWAS and flexi curve. From the survey it was found that women carried out papad making activity in a daily basis for 4-5 hours/day. The process of papad making requires a combination of postures like sitting, squatting, bending, and standing. Most of the sub activities were done in sitting-cum forward bending postures. Repetitive movements were found in upper limbs whereas static postures were maintained by lower limbs. RULA method was used to assess the postures assumed by upper limbs and lower limbs in ball making and rolling sub-activities of papad making. A RULA score of ‘5’ in ball making indicated ‘to investigate further and changes are required soon’, where as in rolling process a score of ‘7’ indicated ‘investigation and change immediately’. OWAS posture analysis was carried out in sun drying activity for two sub activities of picking papads and carrying papads both scored ‘2’ which fell under 2nd action category that indicated “Light stress and no immediate action is necessary, but changes should be considered in future.” Therefore, ergonomic intervention is required to lower the risk of musculoskeletal disorder among the workers by improving the working postures with the help of workplace modification and using advanced tools.

Ergonomics and Musculoskeletal DisordersAgriculture and Farm SafetySquatting positionSittingPsychologyMathematicsPhysical medicine and rehabilitationPhysical therapyMedicine
Citations
0
FWCI
0.00
field-weighted impact
References
19
Percentile
2%
vs. same field & year
References
A gel consistency test for eating quality of rice
Journal of the Science of Food and Agriculture · 1973 · 551 citations
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