00181860

open access

Version of Record

箸による食事動作における前腕回旋可動域と動作時間 : 器の位置による検討

Forearm Rotation Range of Motion and Its Velocity in Eating With Chopsticks : a Comparison Among Positions of Dish

神戸大学医学部保健学科紀要

14

53-59

神戸大学医学部保健学科

1998-12-25

2006-09-08

本文ファイルは、国立情報学研究所CiNiiより提供されたものです。

The purpose of this study was to determine range of motion of forearm rotation and its velocity in eating. Six young students (age:20.5±0.5 years [range:20-21], 2 men and 4 women) participated in this study. To measure three-dimensional motions, we used an electromagnetic tracking device system. The first sensor was attached to the dorsal/distal of forearm with sprint, and the second sensor was attached to the dorsal/medial ulna with elastic belt. The subjects ate pickles with chopsticks. At a wooden desk with 70cm height they sat on a height-adjustable chair, so their olecranon was as high as the desk top. Three positions of a dish were measured; A: at the distance of length of distal to elbow, B: at the distance of length of the upper extremity, and C: at a middle position between A and B. The results revealed that forearm rotation, range of motion and its velocity were significantly different among three conditions (one-way repeated-measure ANOVA)(p<0.05). Characteristically the motion velocity of B was lower than C, and A was lower than C (p<0.05). Findings suggest that 1) limited forearm range of motion would decrease a burden of forearm by setting a dish at B or C than A, 2) the rotation (maximal pronation and supination: 11 and 49 degrees, respectively) was similar, to a fork (maximal pronation and supination: 10 and 51 degrees, respectively), 3) C may be efficiently operated, and 4) the system may be instructed as a good equipment for eating.

Three dimensional motions

紀要論文