Promoting Workspace Safety for Older Adults: Ergonomic Innovations in Indian Kitchens
SoumyaKantiDeb1
SSaleemAhmed1✉Emailsaleem.ahmed@vit.ac.in
1VIT School of Design (V-SIGN)Vellore Institute of Technology632014VelloreTamil NaduIndia
Soumya Kanti Deb1, S Saleem Ahmed1 *
1VIT School of Design (V-SIGN), Vellore Institute of Technology, Vellore – 632014, Tamil Nadu, India
*Corresponding Author: saleem.ahmed@vit.ac.in
Abstract
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The kitchen remains a central workspace in Indian households, particularly for older adults engaged in daily meal preparation tasks such as kneading dough, chopping vegetables, grinding spices, stirring food, and washing utensils. However, conventional Indian kitchen designs often lack ergonomic consideration, leading to discomfort, fatigue, and increased risk of musculoskeletal strain among the elderly. This study investigates ergonomic design interventions for Indian kitchen countertops to enhance usability, promote healthy posture, improve workspace efficiency, and accommodate the anthropometric needs of older individuals. Employing a mixed-methods approach, the research combines anthropometric measurements with observational studies across 45 Indian kitchens, selected using a snowball sampling strategy. The findings reveal that standard integrated countertops, typically 85 to 91 cm in height, are frequently unsuitable for elderly users. In contrast, multilevel countertops ranging between 75 and 90 cm offer more flexibility for various kitchen tasks and significantly reduce physical strain. Based on these insights, the study proposes a redesigned kitchen layout that integrates principles of ergonomics, human factors engineering, and age-friendly design. The proposed model aims to enhance comfort, safety, and operational efficiency, while retaining the cultural and functional essence of traditional Indian kitchens. Ultimately, these design recommendations contribute to the development of accessible and inclusive kitchen environments that support the health and independence of ageing populations.Keywords:
Kitchen Workspace
Elderly Health
Workplace safety
Ergonomics
Musculoskeletal Disorders (MSDs)
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1. Introduction
Ergonomics and human factors are both interrelated fields that significantly focus on designing systems, environments, and quality products to optimise human well-being, performance, and safety. Ergonomics is the scientific study of designing environments, tools, and tasks to perfectly fit the capabilities and limitations of the human body. It makes sure that people can perform their activities safely, efficiently and much more comfortably [1]. The primary focus and goal of ergonomics is to reduce physical strain, enhance efficiency, improve task performance, and promote user comfort. By applying ergonomic principles, the risk of musculoskeletal disorders, fatigue, and injuries is significantly reduced, especially in work environments that may require repetitive motions, prolonged standing, or manual effort [2]. Similarly, on the other hand, human factors study how humans interact with the systems, environments, and technology to improve safety, performance, and user experience. It considers psychological, physiological, and behavioural aspects to design user-friendly spaces that could minimise the errors made and optimise human interaction and usability [3]. Human factors emphasise workload management, error prevention, and human-machine interaction, which are crucial in designing kitchens that cater to various user groups, including elderly individuals. By integrating human factors principles, the kitchen could be designed to reduce mental stress, improve appliance usability, and ensure an intuitive workflow that minimises unnecessary movement [4].
The kitchen is a very crucial space in any Indian household, serving as a centre for meal preparation and daily nourishment. Moreover, with increasing individuals' age, physiological changes such as reduced muscle strength, decreased joint flexibility, and impaired balance make conventional kitchen designs increasingly unsuitable for the elderly population [5]. Ageing brings about postural challenges, grip strength reduction, and increased fatigue, leading to discomfort, inefficiency, and much higher injury risks in a traditionally designed kitchen [6].
In India, geriatric ergonomics- the study of optimising workspaces for ageing individuals- has truly become a very crucial area of research. Elderly individuals, mostly women, often continue to perform kitchen-related tasks well into their 60s and 70s, making it imperative to rethink countertop heights, workspace layouts, appliance positioning, and safety measures. Similarly, current kitchen designs in India cater primarily to young users with fixed-height countertops, deep sinks, and inaccessible storage spaces, which leads to back strain, wrist or carpal pain, and an increased risk of falls [7].
The kitchen is the heart of an Indian household, where daily cooking involves various labour-intensive tasks such as kneading dough, chopping vegetables, stirring food, using the mixer for grinding spices, and washing utensils [8]. For elderly individuals, these activities are equally challenging due to physical limitations, including reduced muscle strength and joint stiffness, and various postural difficulties, which are often designed with standardised heights (85 cm- 90 cm), which may not cater to the ergonomic needs of the elderly users [6]. Similarly, a poorly designed workspace can lead to musculoskeletal disorders (MSDs), fatigue, and an increased risk of falls and injuries. The authors found that 40% of the elderly Indian women reported discomfort while using standard-height kitchen countertops, which is mainly due to prolonged bending and wrist or carpal strain. This issue sheds light on the need for task-specific height adjustments to accommodate ageing users and improve overall kitchen ergonomics [9].
1.1 The effect of Body Posture and Occupational Strain in performing the Kitchen activities.
Ergonomic research suggests that work surface height must be based on the activity type and the user's posture. For elderly individuals, maintaining the proper elbow-to-surface distance is essential in preventing joint strain and musculoskeletal disorders (MSDs). A one-size-fits-all countertop is not ergonomically efficient, leading to increased physical strain on elderly users [10].
Several studies have highlighted the prevalence of musculoskeletal disorders (MSDs) among elderly individuals due to prolonged standing, bending, and repetitive hand movements in the kitchen [11]. Table 1 below illustrates the discomfort levels experienced by elderly individuals while performing different kitchen tasks [12].
Kitchen Activity | Percentage of Elderly Facing Discomfort (%) |
|---|---|
Kneading Dough | 78% |
Chopping Vegetables | 65% |
Grinding Spices | 82% |
Stirring Food | 71% |
Using Sink | 60% |
(Source: Compiled by authors from various literary sources.)
(Table presenting the proportion of elderly individuals encountering discomfort in common kitchen activities.)
Kneading dough requires continuous application of force, repetitive wrist or carpal movements and leaning forward. From Table 1, the study by the author found that 78% of elderly women experience lower back or lumbar spine pain due to excessive forward bending while kneading dough. Similarly, hand and wrist or carpal strain were observed in 58% of the users due to the prolonged pressure exertion [13].
Chopping vegetables, a task requiring prolonged standing and repetitive wrist motion, force exertion, and sustained arm elevation, is associated with wrist and shoulder strain when work is done over a standard countertop as 65% of the elderly from Table 1 reported fatigue due to improper knife grip along with 54% shoulder pain for high countertop levels (85cm), forcing arm elevation [14].
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Stirring in Indian meal preparation requires a lot of continuous hand movements, prolonged standing, and, importantly, lifting of heavy utensils. According to the authors, from Table 1, 71% of elderly individuals experience arm fatigue from stirring, and 44% reported wrist pain due to prolonged repetitive motion. Accordingly, poor stove height alignment forces individuals to either extend their arm or hunch forward, increasing discomfort [15]. Similarly, Mixers are widely used to grind and blend spices in Indian kitchens. However, using a mixer caused vibration exposure, which led to hand-arm vibration syndrome (HAVS). 63% of the elderly users have reported tingling in their fingers after prolonged use, and from Table 1, 82% experienced upper arm fatigue due to reaching up to high counters to operate the mixers. Similarly, the mixers require an optimum elbow height to avoid excessive arm fatigue [16].The most physically demanding task for elderly individuals is washing the utensils, requiring prolonged bending and water exposure, and it was found that 74% of the elderly women experience lower back or lumbar spine pain from forward bending. Along with 60% from Table 1, who reported wrist discomfort from the excessive scrubbing movements. Moreover, fixed sink heights (85cm) cause excessive arm extension, leading to shoulder discomfort. Washing utensils is particularly strenuous due to low counter heights, leading to forward bending and increased pressure over the lower back [17].
1.2 Ergonomics and Work Posture
The relation of Ergonomics and body posture traits has been equally studied in humans performing tasks requiring predominantly standing and sitting postures. Even if the workstation is brought into perfect adjustment to fulfil the body dimensions will not eliminate the inconvenient working postures, due to many of them have behavioural causes. Therefore, it is necessary to look over to provide advice to the working people to maintain their perfect alignment of the body posture, also the elements on which they work should be designed to maintain their perfect body posture [2][18]. The implementation of ergonomics in system design would eliminate the system functions that are undesirable and uncontrolled, such as excessive user fatigue, confusing interfaces, and ineffective communication, ultimately leading to a more efficient and user-friendly experience.
Indian kitchens require substantial manual effort, mostly during tasks such as kneading dough, chopping vegetables, grinding spices, and stirring food. These excessive muscular exertions can lead to fatigue and long-term musculoskeletal injuries. Improper deep kitchen counters, work surface heights, and inadequate seating arrangements force the workers into unwanted or unnatural postures, eventually causing long-term spinal misalignment, neck strain, and knee pain. Standing for hours in a very static body posture leads to lower back pain, leg swelling, and varicose veins. Similarly, Indian kitchen work, especially during large meal preparation, often requires uninterrupted standing. Poor workstation design results in excessive mental and physical stress. There is an increase in the chances of accidents and injuries due to mental stress [19].
Improper combinations of the sub-tasks make the interaction more cumbersome and unnatural. Systems can be improved by
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Improving the user-workstation design to enhance compatibility with users and their tasks. This approach makes it easier to use and reduces errors.
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Changing the environment for the workers to make it more appropriate and safer to perform any tasks.
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Changing the tasks or activities to make them more compatible with user characteristics.
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Adapting work organisation to better meet people's psychological and social needs.
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The Human factors contribution has multiple, combining cognitive, physical and social theories as well as methods and knowledge [2][3].
1.3 The Significance of Anthropometric Data in the Kitchen Workspace
Anthropometry- the measurement of the human body dimensions- tends to play a vital role in designing ergonomic workspaces. In India, elderly individuals have different average body dimensions compared to the younger populations, where customisation in kitchen design is essential.
According to the Indian anthropometric studies. Table 2 shows that the average height of the elderly Indian women is 151 cm, while for men, it is 163cm. Similarly, traditional kitchen designs, which are designed to the universal height standard of 85cm, where for some elderly users may be too high, causing arm fatigue and shoulder stress [7].
Parameter | Elderly Women (cm) | Elderly Men (cm) |
|---|---|---|
Average Height | 151 cm | 163 cm |
Elbow Height (Standing) | 94 cm | 102 cm |
Eye Level | 140 cm | 150 cm |
Knee Height | 43 cm | 47 cm |
Arm Reach Height | 170 cm | 180 cm |
| (Anthropometric Measurements of Elderly Indians) | ||
| Designing a kitchen workspace is based on the principle that relates to body dimensions and the workspace, where body posture must be adapted. In most instances, this relationship may be twofold: | ||
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1. Constraining posture can lead to various consequences, such as musculoskeletal complaints, as users adapt to convenience and their relationship to the workspace.
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2. The absence of such complaints indicates the workspace is perfectly adapted to the users [18].
There is a strong association between body dimensions and adapted postures, where only a high correlation will dictate the proper adjustments of the workspace to the user. Ergonomics aims to ensure that human needs for safe and efficient working are met in the design of the work system. By emphasising the human element, ergonomics seeks to eliminate deficiencies in existing systems and provide better designs that do not compromise human efficiency or performance. The purpose of ergonomics is to create a work system that functions better by enhancing the interactions between human beings and other components. Human behaviour at work occurs within the context of the system and is shaped by how the system is designed [21].
For activities to be performed safely and comfortably, certain physical requirements must be met. First, the body needs to maintain a stable position. Stability is determined by the relationship between body parts and the support provided by the feet. The seat and other surfaces in the workspace can serve as support for the body weight. The design of the workspace influences the range of stable postures that can be adopted and analysed. When a task requires holding a posture for an extended period, it is essential to conduct a posture analysis. It is equally important to observe users' postural behaviours and strategies to reduce body fatigue and help them work more effectively [22].
The height of the workspace is critical to the user's posture. In both industrial and domestic settings, static fatigue is a significant concern. This type of fatigue arises not from active muscular effort but from the need to maintain a specific posture for a prolonged period, often resulting in unnatural and uncomfortable positions [23]. From Fig. 1, the height of workspaces is very important for the user’s posture. In many industrial and domestic tasks, static fatigue is a significant issue. This type of fatigue arises not from active musculoskeletal effort but from the need to maintain a specific body posture for an extended period. Unfortunately, this often leads to an uncomfortable and undesirable position [18].
Fig. 1
The varying workspace heights depend on the type of work performed [18].
1.4 The Kitchen serves as a vital Central Workspace.
India’s diverse culinary heritage and dietary habits contribute to high kitchen usage as compared to various countries around the globe. Unlike many countries, in Western Nations, cooking is often limited to one or two meals per day, whereas Indian households typically engage in multiple cooking sessions, ranging from breakfast to late-night snacks. The frequency of kitchen use depends on various factors, which include family size, dietary preferences, cultural norms, and socio-economic conditions. The kitchen, unlike other rooms in the home, is a workspace. The job of preparing and serving food doesn’t end at this point. Creating an environment that fits the users is the most critical factor of satisfaction in the kitchen. Ergonomics plays a crucial role in making this work more effective, faster and more pleasant and equally less fatiguing by improving the workspace between the human body and the things we need to interact with to get the job done. Ergonomic principles must be applied in the kitchen to make the work more productive and efficient, no matter the size and shape of the kitchen, which are discussed in the paper.
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Ergonomics is an applied science that caters for making tailored systems and equipment conform to human capacity. When it's applied to kitchen remodelling or any other home improvement, it involves the designing of the proper layout and specific work areas to complement the physical attributes of the people using the area and how they utilise it. This refers to the height, or various other factors, in the household. The harmony achieved between the design and the personal requirements of the family makes tasks to be done most comfortable and effective [18].2. Materials and Methods
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The research methodology used a comprehensive approach to data collection. Primary data was studied with an observational sample of 45 typical Indian kitchen users from different households and different environments (the Study being limited only to Indian semi-urban and urban). In the Indian culinary scenario, Indians spend about 3 to 4 hours a day in the kitchen, which involves various activities such as chopping vegetables, kneading dough, stirring food, washing utensils, etc. The work is extensive due to the variety of meals prepared in every Indian household. For the observational study, the kitchen and the users were selected using the adaptive snowball sampling method, where our focus was directed towards the elderly aged 60 and above using the kitchen. The user's activities, motions, postures, use of hands, and force exerted for the various kitchen activities were observed. Moreover, Indian kitchen designs fail to provide the ergonomic needs and required anthropometric characteristics of the elderly.Ageing leads to reduced mobility, decreased strength, and increased vulnerability to musculoskeletal disorders (MSDs), which results in work-related strain, discomfort, and long-term health issues. The most important aspect of the kitchen is the kitchen countertop. It was observed that, often, the users, before meal preparation, need to clear off the counter space to start chopping the vegetables.
The users were observed in three basic kitchen meal preparation activities:
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Activities performed at the kitchen counter level, such as chopping, slicing, mixing, and kneading dough.
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Activities performed above the counter level include cooking, stirring food, and using a mixer for grinding spices.
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Activities performed below the counter level, such as using the sink, washing, and cleaning.
For the secondary data, the systematic review methodology employed in this study provides a comprehensive evaluation of existing research concerning the physical effects of using kitchens for meal preparation, particularly among elderly individuals in India. We conducted an extensive search of reputable databases, including Web of Science, Scopus, PubMed and others, to identify relevant studies. This search initially yielded 450 potentially pertinent articles, of which 13 ultimately met our established inclusion criteria. The review process began with a rigorous screening phase, during which we assessed the titles and abstracts of these articles to ascertain their relevance to our research objectives. As a result, we excluded 309 articles that did not align with our focus, narrowing our selection to 91 for a more thorough evaluation. In the subsequent phase, we carried out a critical assessment of the full texts of the remaining articles based on predefined criteria. This evaluation led to the exclusion of a further 19 articles that did not meet the necessary standards for inclusion. Additionally, we identified and eliminated 78 articles with overlapping findings to ensure that our final selection consisted solely of unique contributions to the topic of research.
Ultimately, we determined that 13 articles were appropriate for a comprehensive review. This meticulous selection process underscores our commitment to maintaining high research standards and ensuring that our findings are robust, reliable, and reflective of the current landscape concerning kitchen meal preparation activities and perceptions in India.
3. Results
The observation from Fig. 2 is that working with hands is either too high or too far away, which releases compensatory load over the curvature of the back. In some kitchen counters, the surface is too low, causing trunk flexion and back muscle flexion. Similarly, constrained foot position due to a lack of clearance below, which makes the users stand far from the countertop. Users standing in an uncomfortable position or body posture for a longer duration, causing a twisted spine. Users of a good height had to lean several times during work, especially in the sink, where the shorter person had to stretch their shoulders and elbows to work above the counter. Moreover, common problems are occurring among the users, such as lower back pain, neck pain, foot joint pain, and shoulder pain are regular among the users. The users' actions, the associated parameters and suggested dimensions for various kitchen activities are detailed in Tables 3 and 4.
Fig. 2
Four panels depict the interaction of the elderly with various daily kitchen activities. Panel (a) An elderly man with Parkinson's disease is rolling dough while maintaining dorsiflexion continuously. Panel (b) illustrates an elderly female with excessive shoulder flexion and wrist flexion, which causes strain. Panels (c) and (d) show an elderly female with excessive spinal flexion and neck flexion, resulting in strain during the activity.
The observation shows that from Table 5 common height for the kitchen countertop is 914mm (91cm). It's not ideal for the specific task. People who are shorter or taller than the 50th percentile, or people with special needs, might require customisation or modification of the height to better suit their needs. To determine the optimal height of the kitchen working countertop, one must consider the anthropometric diversity of the users as well as the diversity of tasks to be performed. There are differences in the work patterns upon the surface itself, with varying upward and downward forces. There is a lack of attention to the fact that a counter is too high or too low for the individual's height. This makes the users lean or hunch forward, straining their muscles in the neck, shoulders, and lower back. If the elbow is too high above the work surface, the individual tries to lean to bring the elbow into relation to the countertop. If the elbow is brought too close to the work surface, one tries to either step or lean back to bring the required elbow back to a normal position [24][25].
Task to be Performed | Use of Muscular Force | Posture Involved | Relevant Anthropometric Considerations |
|---|---|---|---|
Kneading Dough | High force on arms, shoulders, and wrists | Forward bending, repetitive wrist and arm movements | Elbow height, shoulder height, wrist strength |
Chopping Vegetables | Moderate force on wrists and fingers | Standing or slightly bent posture, repetitive wrist movements | Elbow height, hand grip strength, and standing reach |
Stirring Food | Moderate force on shoulders and arms | Standing with frequent upper limb movement | Shoulder height, elbow height, arm reach |
Putting Ingredients into Cooking Utensils | Moderate force on arms and fingers | Forward reach, sometimes overhead reaching | Standing reach, elbow height, shoulder height |
Using a Mixer (Grinding spices) | Low to moderate force, depending on duration | Standing with arm and wrist movement | Elbow height, hand grip strength, and standing height |
Washing Utensils | Moderate force on fingers, wrists, and shoulders | Forward bending, repetitive wrist movements | Sink height, elbow height, and lower back strain |
(The overview highlights the role of muscular force, posture, and anthropometric factors in cooking tasks, emphasising the importance of ergonomics for efficiency and injury prevention.)
The following Table 3 provides a summary of the muscular force exerted, the postures adopted, and the essential anthropometric factors associated with various kitchen tasks.
Task Performed | Recommended Height (cm) | Ergonomic Justification | Anthropometric Consideration |
|---|---|---|---|
Kneading Dough | 75–80cm | Prevents excessive wrist flexion and shoulder strain, keeping arms at a comfortable 90-degree angle. | Matches the elbow height (70-80cm) of an elderly Indian woman (50th percentile) to reduce back bending [26]. |
Chopping Vegetables | 85–90cm | Allows neutral wrist posture and prevents excessive bending of the spine while ensuring precise cutting movements. | Aligns with standing elbow height (85-95cm) for elderly individuals, keeping the shoulders relaxed [26][27]. |
Mixer for Grinding Spices (Mortar & Pestle) | 80–85cm | Provides stability for hand motion while reducing shoulder and forearm fatigue during prolonged grinding. | Allowing downward force application without excessive wrist strain [26]. |
Stirring Food (Cooking at Stovetop) | 90–95cm | Keep the elbows slightly bent and the shoulders relaxed, preventing excessive forward lean. | Matches stove burner height (90cm), allowing safe visibility of food in utensils [28][26]. |
Washing Utensils (Sink Area) | 85–90cm (with a gentle slope) | Reduces forward bending by keeping the spine upright and allowing water to drain easily. | Adjusted for the average waist height (85cm) of an elderly woman, minimising lower back strain [26]. |
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(The text provides recommended heights and ergonomic guidelines for common kitchen tasks to enhance comfort and safety for elderly individuals, promoting a safer and more accessible cooking environment.)Anthropometric Measurement | Average Value (cm) | Relevance to Kitchen Design |
|---|---|---|
Standing Elbow Height | 85-90cm | Determines optimal counter height for chopping and cooking. |
Waist Height | 80-85cm | Guides sink height to prevent bending strain. |
Eye Level (Seated) | 115-120cm | Ensures proper visibility of stovetop and cooking zones. |
Forward Arm Reach | 70-75cm | Determines storage accessibility for overhead cabinets. |
Grip Strength | 18–22 kg (declining with age) | Influences handle design and ease of lifting utensils. |
(Overview of Key Anthropometric Measurements for Kitchen Design. This table summarises essential anthropometric measurements, emphasising their significance in optimising kitchen functionality and user comfort.)
4. Discussions
Indian kitchens are traditionally designed without considering scientific ergonomic principles, leading to long-term musculoskeletal disorders (MSDs), postural discomfort, and inefficient task execution. A major concern for elderly users is that kitchen counter heights, workspace dimensions, and tool placements are often incompatible with their declining physical strength, mobility limitations, and anthropometric needs.
Frank and Lillian Gilbreth (1927) conducted fascinating experiments in the kitchen that led to the design of kitchen spaces aimed at minimising unnecessary motions and movements. Most importantly, their designs encouraged customisation and flexibility, allowing users to organise their homes according to their working habits. There are no one-size-fits-all solutions; for instance, the height of a kitchen counter should match the height of the person using it. Additionally, the layout will vary from one household to another. Those working in the kitchen should feel comfortable performing various tasks to avoid injuries, errors, or accidents.
Consider multilevel counter heights illustrated in Fig. 4, where installing two or more counters at different heights, creating steps, can increase productivity and reduce fatigue. Along with that, there should be enough space provided below. The kitchen counter accommodates the feet to bring the user close to the counter. His study examines work-related postural strain experienced by the elderly in Indian kitchens while performing tasks such as kneading dough, chopping vegetables, grinding spices, stirring food, and washing utensils [6]. The findings highlight the need for adjustable counters, task-specific heights, and safety enhancements. By utilising biomechanical models, anthropometric data, and ergonomic principles, we propose evidence-based solutions to improve comfort, efficiency, and safety for elderly users. Figure 3 shows the ideal posture of an elderly individual working at a kitchen counter [29].
Research findings indicate that 75% of elderly users experience lower back pain due to excessive bending during kitchen activities. These tasks often require forward bending, which increases the risk of lumbar compression and spinal fatigue. According to Konz's Work Design Theory (1990), prolonged static standing postures can lead to muscular fatigue and chronic pain. Additionally, Chaffin’s Biomechanical Model (2006) highlights that optimal countertop heights should minimise trunk inclination to prevent spinal strain. To address these concerns, it is recommended to raise the counter height from 75 cm to 85 cm. This adjustment can significantly reduce forward bending and alleviate spinal stress [30][6].
A significant 67% of elderly users experience shoulder fatigue due to the high arm elevation required while chopping vegetables and stirring food. The traditional counter height of 90 cm forces users to lift their arms above a comfortable range, which increases strain on the rotator cuff. According to the Human Reach Envelope Theory (Sanders & McCormick, 1993), work surfaces should be positioned within the primary reach zone to minimise upper limb fatigue. To address this issue, it is beneficial to implement multi-level counters with heights of 75 cm for kneading dough, 85 cm for chopping, and 90 cm for stirring food. This arrangement aligns better with the natural arm positioning needed for these tasks [13][31].
Kneading dough and grinding spices involve considerable wrist flexion and the application of force, which can increase pressure on the carpal tunnel. A study by Chakrabarti (2020) found that 65% of elderly individuals report experiencing wrist pain after engaging in prolonged kitchen activities. The Rapid Upper Limb Assessment (RULA) Model, developed by McAtamney and Corlett in 1993, indicates that repetitive wrist flexion raises the risk of tendonitis and carpal tunnel syndrome. Additionally, the Force-Exertion Theory proposed by Kilborn in 1994 highlights the importance of modifying activities to alleviate wrist overexertion. This can be achieved by optimising force angles (preferably between 5–10 degrees) during tasks like kneading and grinding, as well as by using hand tools with curved grips to reduce wrist strain [32].
Fig. 3
The ideal posture and the factors required for an elderly individual working at a kitchen counter [18]
Standing for a longer duration leads to an increase in foot fatigue and lowers blood circulation, which ultimately impacts over 67% of elderly users. Activities such as washing utensils and stirring food typically require standing for 30–60 minutes, leading to discomfort in the knees and feet. According to the Human Factors Theory (Wickens & Hollands, 2000), alternating between sitting and standing postures can enhance endurance, while the Weight Distribution Principle (Bridger,2003) states that minimising static standing time reduces the strain on the limbs. To address such issues, ergonomic recommendations include integrated seated workstations at a height of 70cm for tasks like kneading and chopping.
Fig. 4
Multilevel counter heights, creating steps, can increase productivity and reduce fatigue
Conclusion
This study highlights the critical need for ergonomic modifications in Indian conventional kitchen countertops, particularly for elderly individuals who experience significant physical discomfort during meal preparation activities. Indian conventional kitchen setups often fail to accommodate the changing physical capabilities of ageing individuals, leading to increased postural strain, musculoskeletal discomfort, and reduced functional independence when performing various meal preparation tasks such as kneading dough, chopping vegetables, grinding spices, stirring food, and washing utensils. By integrating a multi-level countertop system and applying ergonomic design principles alongside anthropometric data that aligns counter heights with specific kitchen tasks, we can minimise strain and enhance productivity. The kitchen countertop is used by everyone in the home across various age groups with different physiques. By incorporating design parameters before beginning the work, much pain in the future can be prevented. Kitchen counters cannot be generalised but must be customised based on anthropometric parameters and ergonomic considerations.
Declarations
Ethical approval and Consent to participate
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Ethical approval was obtained from the Institutional Ethical Committee for Human Studies, Vellore Institute of Technology, Tamil Nadu, India (VIT/IECH/2025/18 IECH). A
The protocol was performed in accordance with the relevant guidelines and regulations [Declaration of Helsinki]. A
Informed consent was obtained from all participants involved in the study. Each participant was provided with comprehensive information about the research's objectives, procedures, potential risks, and benefits. They were assured of their right to withdraw from the study at any point without facing any consequences.A
Consent forms were signed before participation, and confidentiality was maintained throughout the research process. Participants’ identities were anonymised, and all data collected were stored securely to ensure privacy and compliance with data protection regulations.Consent to publication
All authors approved the final version of the manuscript for publication.
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Data Availability
The research data supporting the findings of this study are available upon reasonable request.
Competing interests
The authors declare no competing interests.
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Funding
The authors received no funding for this study.
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Author Contribution
The project was designed and coordinated by S. Saleem Ahmed (SSA) and Soumya Kanti Deb (SKD). Conceptualisation, Data curation, Formal Analysis, Investigation, Methodology, Software, Validation, Visualisation, and Writing - manuscript: SSA and SKD. Formal analysis, Resources, Supervision, Visualisation, and Writing- review and editing the manuscript: SSA.
Clinical Trial
Not Applicable
Acknowledgment
We express our gratitude to the residents and participants of the Vellore district, Tamil Nadu, India, for their invaluable support and the gracious contribution of their time in assisting us with data collection. We also express our gratitude for their consent and permission to use the data collected on their premises for this research. We would like to thank the management of the Vellore Institute of Technology in Vellore, India, for providing the necessary resources and permission to conduct this study.
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