ERGONOMICS

This week in class we have been speaking about Ergonomics. Ergonomics is taking into account the environment, person and occupation and how each of these aspects interlink and work together in order for the activity to be successful.  As an Occupational Therapist it is our job to “constantly make slight invisible adjustments to an activity to adapt to the needs of those taking part and ensure that it continues to work for its intended purpose” (Caulton and Dickson 2007).

Last night it was my turn to make dinner in the flat, so I decided to make a beef noodle stir-fry. The person aspect surrounding ergonomics involves factors such as the cultural and spiritual and many more. I am 20 years old and have been watching my mother cook for many years. One of my favourite meals is a yummy simple stir-fry. Therefore when I was old enough/becoming independent/moving out this would be one of my favourite and easiest meals to prepare. I have made this meal many times now, but feel that I become more competent each time, trying something a little bit different and new.

The occupational aspect of ergonomics includes anything to do with the activity; factors such as adaption of the activity, pacing, costs, etc. When looking at making a stir-fry, it can be made several slightly different ways; such as some preferring to make it in pans over the stove, or in an electric wok; mixing the vegetables and meat altogether or having them separate. Since moving into the flat, we adapt the ways in which we make meals in order to suit everyone in the flat. Stir-fry’s are generally a reasonably cheap meal as all you need is meat, vegetables, noodles and a few sauces. It is a good meal for poor flatting students! A beef noodle stir-fry does not take long to prepare or cook, generally it only takes me about 30mins to cut everything up and cook them.

 Factors such as accessibility and political issues are included in the environmental aspect of ergonomics. Since moving into a flat, it means the kitchen is a lot different to my kitchen at home. This means that I had to get used to new equipment and a new layout of the environment. Mum’s kitchen was always perfectly tidy and everything was always in the same place. Whereas with the flat kitchen, since all five of us cook each week, things get moved around and it tends to get messy quite easily. However, since I have now been in this flat for eight months, I have definitely got used to it and am comfortable working in the environment.

"In any home, the kitchen is often the place where friends and family congregate.  Sure, it’s where the food and the drink are, but kitchens are seldom just refuelling stations. Conversations, gossip humour and ideas flow freely in the relaxed atmosphere of the kitchen."

- de Lore, 2000

Caulton, R., & Dickson, R. (2007). What's going on? Finding an explanation for what we do. In J. Creek, & A. Lawson-Porter, Contemporary issues in occupational therapy. (pp. 87-114). Chichester: John Wiley & Sons Ltd.

James Sunderland, Occupational Therapy lecture notes, de Lore 2000. Received 20th September 2011