This is the 30-Inch View

Article and Journal Reviews

The Growing Problem in Truck Cab Design

by Blake McGowan, CPE

Blake McGowan, CPEA very important study was published in the October 2012 issue of Human Factors titled, “U.S. Truck Driver Anthropometric Study and Multivariate Anthropometric Models for Cab Design.” I am always impressed when leaders from NIOSH, reputable universities, and industry collaborate on projects that result in applied and usable information; this is such a study.

Trucking is one of the most hazardous occupations, including fatal and non-fatal incidence, in the United States.  Truckers spend long hours on the road, and the design of the truck cab can have a significant impact on safety and comfort.  With the changes in U.S. anthropometrics, especially the changes in body mass index (BMI), there is a need to update the trucker anthropometrics since the previous data was provided in the 1970s and 1980s.

In recent years, major trucking manufacturers have begun a transition from the traditional percentile approach (5th to 95th percentile) to a multivariate accommodation model (MAM) approach to cab design.  The MAM approach tries to reduce a large number of measured variables to a smaller number (two or three) of principle components (PC).  So, after measuring the anthropometrics (35 different dimensions) on 1,950 truckers (1,779 males and 171 females) across the continental U.S. and across ethnic, gender, and age ranges, what did they find?  Principle results include the following:

  • Males truck drivers are significantly shorter (12 mm) and heavier (13.5 kg) than the general U.S. population.
  • Male truck drivers have greater thigh and waist circumference (90 mm and 13.5 mm, respectively) than the general U.S. population.
  • Compared to 30 years ago, male truck drivers are larger in abdominal depth, sitting forearm-to-forearm breadth, hip breadth, sitting waist circumference, and body weight.

These changes in truck driver anthropometrics may reflect the sedentary nature of the trucking occupation and the ongoing obesity epidemic in the U.S.

So how can we apply this information?  A set of multivariate anthropometric models, which accommodate 95% of the current truck driver population, has been developed to help with future truck cab design.  These models may also be applied when designing vehicle cabs for delivery occupations (local FedEx or UPS deliveries), sales representatives (e.g., traveling sales agents for the pharmaceutical industry), or even field workers.  There is a great deal of useful data in this study that every ergonomist should apply to improve safety and comfort within the workforce.



Stability Ball vs. Office Chair

 By Miguel Gonzalez

Recently, I delivered a webinar titled, “Fad vs. Fact: Ergonomic Solutions” and one of the most popular topics questioned was the use of Swiss Ball Seating in the office compared to the traditional office chair.  This topic has beckoned answers from researchers for several years. The article titled, The Use of Stability Balls in the Workplace in Place of the Standard Office Chair, from CRE-MSD (Centre of Research Expertise for the Prevention of Musculoskeletal Disorders) just crossed my desk.  The authors conclude that stability balls should not be used as an alternative to the standard office chair since it does not provide any inherent benefits to the end user.  Additionally, they state, “The use of stability balls as a chair may actually increase the risk of developing low back discomfort and may increase the risk of sustaining an injury due to the unstable nature of the balls.” 

This research paper / article is a valuable supplement to the information my colleague and I presented in our webinar.  Please feel free to share your feedback or comments about your use of Swiss Ball Seating.  We would love to hear from you!



Article Review: Ergonomic Design Increases Productivity 35% in Food Service

The first in a series of article reviews, this study looks at how adjustable work surfaces in food prep areas affect employee productivity.

Article Title: An Investigation of Ergonomic Design And Productivity Improvements In Foodservice Production Tables

Authors: Susan j. Cocci, Karthik Namasivayam, and Peter Bordi of Penn State University, School of Hospitality Management

The food service industry ranks number one in work-related injuries and illnesses in the United States with estimates by the National Academy of Sciences of 45 to 54 billion dollars in associated costs. Workers in this industry are particularly susceptible to ergonomic and musculoskeletal injuries such as repetitive stress damage, strains, sprains and lacerations.

The primary factor of worker’s discomfort is posture, which is greatly influenced by the dimensions of the workstation. Common workstations in commercial kitchens are countertops with a typical vertical height of 34 inches. They are used for tasks including vegetable and meat preparation.

This study compared the vertical heights of kitchen countertops where one group had a fixed workstation height of 34 inches, and the second group had workstation heights adjusted to match their individual elbow height.

The results indicated that individuals working on adjustable workstations improved their productivity by 35% compared to the group using the fixed workstations.

In the past, step stools were used to address adjustability but were removed due to accident prevention measures. This study provides strong support to the valve of implementing ergonomically designed workstations.

Not only the food service industry, but numerous manual material handling industries should investigate the use of adjustable workstations to increase productivity and contribute to safe work practices.




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