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The effect of heat on fingertip sens...

Finder, Brian James.

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The effect of heat on fingertip sensitivity of meat processing workers (Auxiliary heat).

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The effect of heat on fingertip sensitivity of meat processing workers (Auxiliary heat)./
作者:	Finder, Brian James.
面頁冊數:	99 p.
附註:	Source: Dissertation Abstracts International, Volume: 61-10, Section: B, page: 5245.
Contained By:	Dissertation Abstracts International61-10B.
標題:	Health Sciences, Occupational Health and Safety. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9991075
ISBN:	0599988827

The effect of heat on fingertip sensitivity of meat processing workers (Auxiliary heat).
Finder, Brian James.

The effect of heat on fingertip sensitivity of meat processing workers (Auxiliary heat). - 99 p.

Source: Dissertation Abstracts International, Volume: 61-10, Section: B, page: 5245.

Thesis (D.I.T.)--University of Northern Iowa, 2000.

Current research indicates that acute non-freezing cold exposure elicits short-term performance problems; namely reduced upper extremity temperature, blood flow, tactile sensitivity, and dexterity. However, various animal-related studies indicate that humans are at increased risk of incurring semi-permanent upper extremity nervous system dysfunction as a result of repeated cold exposure.

ISBN: 0599988827Subjects--Topical Terms:

1017799
Health Sciences, Occupational Health and Safety.

The effect of heat on fingertip sensitivity of meat processing workers (Auxiliary heat).
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245 1 4 $a The effect of heat on fingertip sensitivity of meat processing workers (Auxiliary heat).
300 $a 99 p.
500 $a Source: Dissertation Abstracts International, Volume: 61-10, Section: B, page: 5245.
500 $a Chair: Ali E. Kashef.
502 $a Thesis (D.I.T.)--University of Northern Iowa, 2000.
520 $a Current research indicates that acute non-freezing cold exposure elicits short-term performance problems; namely reduced upper extremity temperature, blood flow, tactile sensitivity, and dexterity. However, various animal-related studies indicate that humans are at increased risk of incurring semi-permanent upper extremity nervous system dysfunction as a result of repeated cold exposure.
520 $a The purpose of this research was to examine various factors that may contribute to hand/arm nervous system impairment of individuals who work in a refrigerated meat-processing environment. The methodology used was primarily the Experimental Method and from studies conducted by other researchers, was driven by the following questions: (1) How would heat applied to the hands of meat processing workers who work in a refrigerated environment affect their level of fingertip sensitivity? (2) To what extent does smoking negatively contribute to the development of a semi-permanent nervous system impairment in the hands of meat processing workers? (3) To what extent does the time that an individual works in a refrigerated meat-processing environment significantly correlate to his/her level of fingertip sensitivity? (4) To what extent does the skin thickness on the dorsal side of a meat processing worker's hand significantly correlate to his/her level of fingertip sensitivity?
520 $a The study was conducted by initially testing the subjects' index fingertip sensitivity with a Bruel and Kjare vibrometer. For the next 8 weeks, the treatment subjects wore a glove equipped with a functional heat pack on the dorsal side of their left (non-dominant) hand during the normal work routine while the control subjects' glove contained a non-functional heat pack. Two additional vibrometry tests were performed during the study; one after 4 weeks and the other after 8 weeks.
520 $a Through the use of t-tests and Pearson correlation coefficient statistical analysis techniques, it was found that subjects who received the heated glove experienced a significant improvement in left as well as right-hand fingertip sensitivity. Thus, this study indicates that individuals are at increased risk of incurring semi-permanent upper hand/arm nervous system impairment as a result of repeated cold exposure.
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650 4 $a Health Sciences, Occupational Health and Safety. $3 1017799
650 4 $a Biology, Animal Physiology. $3 1017835
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790 $a 0743
791 $a D.I.T.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9991075