Trata da ergonomia aplicada aos espaços da habitação, com foco na cozinha e no usuário idoso. A escolha da cozinha como ambiente a ser estudado se deu ao fato, dos desafios ergonômicos encontrados nesse espaço: diversidade de atividades, diversidade de usuários, manipulação de equipamentos, circulação de pessoas entre outras. A pesquisa traz um pouco do histórico da evolução desse espaço destinado, prioritariamente, ao cozinhar e como esse espaço foi se modificando ao longo do tempo. Identifica a cozinha como um local da casa onde todos os moradores, sejam crianças, adultos, homens e mulheres fazem uso de alguma forma. Em um segundo momento, a pesquisa traz conceitos de design, que defendem a adequação do espaço construído ao uso eqüitativo de todos os usuários e a preocupação em se projetar com o foco no usuário. Busca-se conhecer as implicações das atividades humanas perante as soluções espaciais adotadas nos projetos de habitações. O idoso foi escolhido como personagem de estudo, por apresentar as dificuldades comuns a todos os usuários da cozinha, entretanto potencializadas e pela defesa de que um lar adaptado lhe trará uma maior autonomia e conseqüente melhoria na qualidade de vida. Por fim, o trabalho apresenta recomendações para o projeto de uma cozinha segura e adequada a todos os usuários. Pretende-se que os dados apresentados possam ser aplicados na prática projetual e que provoquem uma reflexão que traga melhorias na adequação de moradias. / With the ergonomic functions applied to the dwelling spaces focusing on kitchen used by elderly people. The choice of the kitchen as subject of studies results from the existing ergonomic difficulties found in this environment such as: diversity of users and functions, handling of several equipments, peoples circulation, among others. This reserch brings up a bit of the evolutions history of this space meant mainly to cook and how it has been changed througt the centuries. It also point out this space as a place that every resident, somehow, sometime, use no matter of age or sex. After that, the research focus on design concepts that justifies the utility adaptations in the kitchen to the safe use of all residents, and better knowledge of human activities related to the adopted spacial solutions in the housing planning. The elderly people were chosen as study subject for all difficulties they have, as every kitchen user, encreased by the lost of mobility. One adapted home will give them independence and a better quality of life. Finally, this study present suggestions for a kitchen project that is safe and suitable for all users. All collected items shown here is intended to be used while projecting and to bring up deeper thoughts on better and safer dwellings.

Submitted by Rosina Valeria Lanzellotti Mattiussi Teixeira (rosina.teixeira@unisantos.br) on 2017-11-06T18:13:59Z No. of bitstreams: 1 Michelle Leiko Uemura.pdf: 1905572 bytes, checksum: 3f6485a1c200299a9216b36e406b1da3 (MD5) / Made available in DSpace on 2017-11-06T18:14:00Z (GMT). No. of bitstreams: 1 Michelle Leiko Uemura.pdf: 1905572 bytes, checksum: 3f6485a1c200299a9216b36e406b1da3 (MD5) Previous issue date: 2017-09-18 / Universidade Católica de Santos - Católica de Santos / According to the Ministry of Health, respiratory problems represent the second cause of morbidity in the distribution of diseases in Brazil. Studies on the association of air pollutants with morbidity and mortality outcomes from respiratory diseases began in the 1990s. Within professional kitchens, the pollutants emitted by food products mainly result from the heating and cooking process. In addition, the combustion of liquefied petroleum gas (LPG) and the smoke emitted during the cooking process may contain a number of hazardous pollutants due to the incomplete combustion of the organic compounds in the food material. This study aims to evaluate respiratory risk in commercial restaurant workers in the city of Santos exposed to pollutants, temperature and humidity released during cooking. The present study is cross-sectional, with random sampling for convenience and standardized definitions. Data collection was carried out in ten commercial Buffet restaurants, inside their kitchens and in the hall. The collection of particulate matter (PM2.5), nitrogen dioxide (NO2), temperature and humidity were performed in duplicate. We also used the European Community Respiratory Health Survey (ECRHS) questionnaire for symptoms suggestive of respiratory compromise validated in Brazil and was the pulmonary function test (Spirometry) in the workers. The descriptive analysis, correlation analysis and Mann-Whitney U-test were performed to make the results. The univariate and multiple logistic regression model was used to evaluate risk factors for the loss of lung function of exposed workers. The significance level was 5%. Statistical Package for Social Science (SPSS) for Windows, version 13.0 (SPSS Inc., Chicago, United States) was used for the statistical analysis. It was verified that NO2, PM2.5 and Temperature are above values recommended by the National Environment Council (CONAMA) and São Paulo State Environmental Company (CETESB), both in the kitchen and in the salon, which are higher in the kitchen when compared to the salon (p<0.05), as well as the Humidity that is higher in greater proportions in the hall when compared to (p<0.05). Regarding the respiratory findings among all the evaluated levels PM2,5 and NO2 are jointly important risk factors for decreased FEV1 (PM2.5 above the 1st Quartile OR 2.98, 95% CI 1.15 - 7.71 and NO2 Above the 1st Quartile OR 3.49, 95% CI 1.25 - 9.89). In view of the above, respiratory diseases present a chronic effect on the exposure to air pollutants and meteorological factors, affecting commercial kitchen workers, as evidenced by the importance of public policies aimed at maintaining pollutant levels in concentrations that do not affect workers' health. / Segundo o Ministério da Saúde os problemas respiratórios representam a segunda causa de morbidade na distribuição de doenças no Brasil. Estudos de associação de poluentes atmosféricos com desfechos de morbidade e mortalidade por doenças respiratórias começaram a partir da década de 1990. Dentro de cozinhas profissionais, os poluentes emitidos pelos alimentos resultam principalmente do aquecimento e processo de cocção dos mesmos. Além disso, a combustão do gás liquefeito de petróleo (GLP) e a fumaça emitida durante o processo de cocção podem conter uma série de poluentes perigosos devido à combustão incompleta dos componentes carbônicos no material alimentar. Este estudo tem por objetivo avaliar o risco respiratório em trabalhadores de restaurantes comerciais na cidade de Santos expostos a poluentes, temperatura e umidade liberados durante a cocção dos alimentos. O presente estudo é transversal, sendo os dados obtidos com amostragem aleatória por conveniência e definições padronizadas. A coleta de dados foi realizada em dez restaurantes comerciais tipo Buffet, dentro de suas cozinhas e no salão, sendo a coleta do material particulado (PM2,5), dióxido de nitrogênio (NO2), temperatura e umidade realizadas em duplicata. Foi utilizado o European Community Respiratory Health Survey (ECRHS) questionário investigativo para sintomas sugestivos de comprometimentos respiratórios validado no Brasil e foi a prova de função pulmonar (Espirometria) nos trabalhadores. Para confecção dos resultados foi realizada a análise descritiva, análise de correlação e teste U de Mann-Whitney. Para avaliação fatores de risco para a perda de função pulmonar dos trabalhadores expostos foi utilizado o modelo de regressão logística univariada e múltipla, sendo o nível de significância utilizado 5%. Para as análises estatísticas foi utilizado o programa StatisticalPackage for Social Science (SPSS) para Windows, versão 13.0 (SPSS Inc., Chicago, Estados Unidos). Verificou-se que o NO2, o PM2,5 e a temperatura encontram-se acima dos valores recomendados pelo Conselho Nacional do Meio Ambiente (CONAMA) e Companhia Ambiental do Estado de São Paulo (CETESB) tanto na cozinha como no salão, esses mais elevados na cozinha quando comparado ao salão (p<0,05) bem como a umidade que se encontra elevada em maiores proporções no salão quando comparada a cozinha (p<0,05). No que se refere aos achados respiratórios, entre todos os níveis avaliados, PM2,5 e NO2 são fatores de risco conjuntamente importantes para FEV1 diminuído (PM2,5 acima do 1o Quartil OR 2,98, IC95% 1,15 - 7,71 e NO2 acima do 1o Quartil OR 3,49, IC95% 1,25 - 9,89). Diante do exposto, verifica-se que as afecções respiratórias apresentam efeito crônico à exposição aos poluentes do ar e aos fatores meteorológicos, afetando os trabalhadores de cozinhas comerciais, com isso evidencia-se a importância das políticas públicas voltadas para manutenção dos níveis de poluentes em concentrações que não afetem a saúde dos trabalhadores.

No description available.

The aim of this study is to find out the reasons of progressive obsolescence and product non-use in small kitchen appliances and to examine the relation between the consumer&rsquo / s pre-purchase expectations and post-purchase experiences with these products to understand the deficiencies of kitchen appliances which cause consumer to stop using them. The reasons of progressive obsolescence and product non-use might be informative for further studies on this subject. Throughout the study, the general issues of need, want, purchase motivations, pre-purchase consumer expectations and post-purchase experience, satisfaction/dissatisfaction were discussed through the literature survey. Progressive obsolescence and product non-use were analysed both through literature survey and a field study which was conducted as in-depth-interviews among kitchen appliance users. It has been seen that progressive obsolescence and product non-use is mostly affected by usability of products, by the changing needs and changing life style and by the emerging of new technologies.

The aim of this thesis is to explore design directions to minimize a food wastage problem in western domestic kitchens. Central to the thesis is an understanding of people&rsquo / s behavior towards the food waste phenomenon. Three interconnected studies and one design project are included. In Study I, 18 participants were interviewed to explore their perceptions and attitudes towards food waste, revealing the most wasted food types and reasons for food wastage. The findings of Study I are clustered under four phases of food handling: acquisition, preparation, consumption and storage. Study II comprised a generative session with three users and two designers, devised to explore latent and tacit knowledge regarding food wastage. Study II resulted in user-generated ideas for minimizing food waste, which were analyzed so as to reveal possible design directions. From these results, a set of criteria for a &lsquo / perfect&rsquo / kitchen appliance, which could minimize food waste, was drawn-up. The design project took the research findings of Study I and II and devised a collection of design concepts as possible ways to help reduce domestic food waste. Two concepts &ndash / Philips Dispense and Canvas - are taken further because they relate to the most wasted food types: &lsquo / bread&rsquo / and &lsquo / vegetables and fruits&rsquo / . In Study III, Philips Dispense and Canvas were evaluated with a questionnaire. According to the results, in households containing busy couples without children, Philips Dispense is valued highest (it takes the food waste responsibility away from users) whereas Philips Canvas was valued lower (it gives feedback on current stocks and persuades homeowners not to waste food).

Thesis (M.A.)--University of Tennessee, Knoxville, 2003. / Title from title page screen (viewed Mar. 29, 2004). Thesis advisor: Walter E. Klippel. Document formatted into pages (ix, 135 p. : ill. (some col.)). Vita. Includes bibliographical references (p. 115-127).

In 2012, 40% of Scandinavian households had only one occupant and this trend continues to grow. Daily, these households face the challenges of cooking for one: shopping and preparing small portions while trying to minimize waste; motivating yourself to spend the time to cook and then eat alone; attempting not to eat the same leftovers for too many days in a row; resisting the temptation of consuming convenient ready-meals or going for take-away. Since 1980, the amount of home cooked meals has dropped from 72% to approximately 50%. But what if there was an alternative to ready-meals that had the same convenience while providing you with the freedom, variety and quality of traditional home cooking? What if cooking for yourself could be a convenient and enjoyable experience?

Mémoire numérisé par la Division de la gestion de documents et des archives de l'Université de Montréal

The aim of this study is to identify the opportunities that currently exist in the Egyptian market in order for Franke to make a decision on the expansion of their business into this market. In order for the Board of Directors to make a quality decision they require good and accurate information. In line with the Franke growth strategy Franke South Africa was given the clear directive to grow the market share on the African continent. With this continent being as diverse as it is and suffering from many years of poverty, a focused strategy is required. With this in hand a study of the African continent was undergone and a couple of markets were identified as targets for either a take-over or new formation. With the information gathered on Egypt it became clear that this would be the ideal market to establish another Franke operation. Egypt has many positive issues that attract a decision like this of which the local market size, geographical position, COMESA membership and the fact that the market is well structured form the backbone. Based on this Business Plan, which researches all the relevant issues required to make a quality decision, an investment could be qualified and supported. It focuses on the possible target as well as elaborates on the medium term forecasted performance of the new setup. / Thesis (MBA)-University of Natal, Durban, 2003.

Thesis (M.S.P.H.)--University of Michigan, 1938.