Dough kneading exposure at the kitchen workstation: Influence on handgrip strength and implications for therapy in hand rehabilitation.
BACKGROUND: Dough kneading is a commonly performed activity in the kitchen, which influences hand grip strength. OBJECTIVES: To study the influence of dough kneading exposure on hand grip strength and to evaluate the effect of dough kneading intervention on hand grip strength with the purpose of rec...
| Publicado en: | Work Vol. 74; no. 1; pp. 153 - 159 |
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| Autores principales: | , , , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Sage Publications Inc.
2023
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=161322903&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 161322903 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 10519815 3RC jtl: Work issn: 10519815 maglogo: N pubinfo: dt: 2023 vid: 74 iid: 1 pid: 344 pub: Sage Publications Inc. place: Thousand Oaks, California artinfo: ui: 161322903 159467906 161322903 161322903 10.3233/WOR-210963 161322903 ppf: 153 ppct: 6 formats: fmt: – @attributes: type: T – @attributes: type: P tig: atl: Dough kneading exposure at the kitchen workstation: Influence on handgrip strength and implications for therapy in hand rehabilitation. aug: au: Khan, Lubna Shetty, Mamta Kherada, Shifa Kava, Reema Kazi, Mubina Walankar, Prachita Mullerpatan, Rajani affil: MGM School of Physiotherapy, MGM Institute of Health Sciences, Navi Mumbai, Maharashtra, India sug: subj: Meal Preparation Hand Therapy Therapeutic Exercise Grip Strength Evaluation Human Female Adult Middle Age Dynamometry Data Analysis Software Descriptive Statistics Inferential Statistics Wilcoxon Signed Rank Test Adult: 19-44 years Middle Aged: 45-64 years Female ab: BACKGROUND: Dough kneading is a commonly performed activity in the kitchen, which influences hand grip strength. OBJECTIVES: To study the influence of dough kneading exposure on hand grip strength and to evaluate the effect of dough kneading intervention on hand grip strength with the purpose of recommending dough kneading as a therapeutic exercise for improving hand grip strength. METHODS: One hundred and fifty healthy females with varying levels of exposure to dough kneading, stratified as occupational dough kneaders, habitual dough kneaders and non-kneaders, were studied. Hand grip strength of all participants was measured with a standard protocol using the Jamar dynamometer. Hand grip strength of occupational, habitual and non-kneaders was compared. Non-kneaders followed a 6-week intervention of dough kneading and grip strength was recorded post-intervention. RESULT: Comparison of hand grip strength between the three groups revealed significant difference (p value < 0.001). Linear contrast analysis, revealed the least hand grip strength in non-kneaders compared to habitual and occupational dough kneaders, with occupational dough kneaders presenting maximum hand grip strength (p value < 0.001). Significant improvement was demonstrated in hand grip strength post-intervention in non-kneaders (p value < 0.001). CONCLUSION: Findings suggest that exposure to dough kneading has a positive influence on hand grip strength. Hand grip strength of non-kneaders was lowest compared to habitual and occupational kneaders. Kneading intervention improved hand grip strength and hence can be used therapeutically as a safe, low cost exercise in hand rehabilitation. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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