| 1. |
- Ahlin, Jane, et al.
(författare)
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Strategies to develop and strengthen human factors and ergonomics knowledge among stakeholders in Sweden
- 2015
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Ingår i: Proceedings 19th Triennial Congress of the IEA, Melbourne 9-14 August 2015. - Melbourne : International Ergonomics Association.
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Konferensbidrag (refereegranskat)abstract
- Knowledge and application of human factors and ergonomics (HFE) has significant potential as auseful tool and solution provider in the development, design and implementation of safe, efficient and sustainable artefacts and systems. Yet, it seems that this HFE knowledge is not utilised to its full potential. In a world of competing financial and commercial priorities, HFE specialists have apparently not succeeded in selling the systems approach as a tool towards improved overall systems performance and human well-being.The present paper describes the strategic and practical workperformed by the Swedish Ergonomics and Human Factors Society (EHSS) to strengthen the quality of human factors and ergonomics knowledge and practice among various stakeholders in Sweden. EHSS view human factors and ergonomics as a systems and design oriented discipline that extends across all aspects of human activity. Beyond the traditional domains of specialization within the discipline, the physical, cognitive and organisational ergonomics, EHSS has identified three focus areas; visual ergonomics, voice ergonomics and ergonomics design for all.Practitioner Summary: This paper presents the strategic and practical work performed by the Swedish Ergonomics and Human Factors Society (EHSS) in order to strengthen the quality of human factors and ergonomics knowledge and practice in Sweden. EHSS has identified three focus areas for its strategic work: visual ergonomics, voice ergonomics and ergonomics design for all.
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| 2. |
- Hägg, Göran M., et al.
(författare)
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Adapting the force characteristics of a staple gun to the human hand
- 2015
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Ingår i: Applied Ergonomics. - : Elsevier. - 0003-6870 .- 1872-9126. ; 50, s. 133-138
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Tidskriftsartikel (refereegranskat)abstract
- Three prototype staple guns with modified force characteristics were compared with a commercially available standard staple gun with a linearly increasing force resistance during squeezing. The force characteristics of the prototypes were more or less adapted to the force characteristics of the human hand, and in one of the staple guns the general force level was also reduced by one third. Evaluation instruments were electromyography of the forearm flexors and extensors, subjective rating of forearm exertion and subjects' free comments about the four tools. Twelve professional craftsmen were recruited as test subjects. The results show significantly lower readings for two of the three prototypes compared with the standard gun in electromyography as well as subjective ratings. The squeezing times are also reduced for two of the prototypes. It is concluded that the choice of force characteristics of a staple gun is important both to minimize forearm muscular exertion and to increase tool efficiency.
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| 3. |
- Hägg, Göran M., et al.
(författare)
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How do different temperatures affect knife force?
- 2015
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Ingår i: The Ergonomics Open Journal. - : Bentham Open. - 1875-9343. ; :8, s. 27-31
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Tidskriftsartikel (refereegranskat)abstract
- Meat cutters have long since claimed that knife forces increase with lower meat temperatures. This study was performed to find out what effects the meat temperature has on cutting forces. In addition, the same issue was addressed for pure fat. One hundred and forty four samples of lean meat and of fat respectively were collected and put overnight inone of three refrigerators with temperatures 2, 7 and 12°C, 48 in each. These samples were cut while measuring cutting forces in an Anago KST Sharpness Analyzer machine. The results show that there were no significant differences in knife forces concerning lean meat at the three temperatures. However, the force in pure fat at 2°C was significantly increased by 30% compared to the other temperatures. The forces in fat were generally three times higher than for lean meat, regardlessof temperature.
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| 4. |
- Österman, Cecilia, 1971, et al.
(författare)
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Conceptual and Practical Strategy Work to Promote Ergonomics/Human Factors in Sweden
- 2019
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Ingår i: Advances in Intelligent Systems and Computing. - Cham : Springer International Publishing. - 2194-5365 .- 2194-5357. - 9783319960791 ; 821, s. 320-329
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Konferensbidrag (refereegranskat)abstract
- This paper describes the results of the conceptual and practical strategy work performed by the Swedish Ergonomics and Human Factors Society (EHSS) today. The rationale of EHSS is to strengthen the quality of ergonomics/human factors knowledge and practice in Sweden and form a multidisciplinary platform across disciplines and professions for collaboration and for knowledge sharing. EHSS gathers about 350 members, representing different occupations in industry, academia and the public sector. Together, EHSS members hold knowledge and experience in physical, cognitive and organizational ergonomics and its application in working life and society. The overall aim of this paper is to inspire related societies and stakeholders to initiate discussions about strategies and future projects that allow for collaboration and knowledge sharing. Proposedly follow the EHSS model where we have formed a multidisciplinary platform for collaboration across disciplines and professions. The activities initiated and supported by EHSS are one step towards broadening the knowledge and application of HFE in Sweden, and to comprise new arenas of specialization. By participating in the key areas in society such as teaching, standardization, product development and occupational safety and health, the work of EHSS is one piece of the puzzle to improve human activities in the future. The vision is that together, we can improve safety, efficiency and well-being for all.
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