臺灣博碩士論文加值系統

本研究初步先透過飲料店員工的深度訪談（4名)與北歐肌肉骨骼傷害問卷(60份)，以瞭解手搖式飲料店的工作特性，並設計模擬搖製飲料實驗進行人因評估。模擬實驗共徵募20位受試者（男女各半），在3種搖製姿勢(上搖、弧甩、下搖)與2種搖杯材質(PC、不鏽鋼)組合下，分析搖製作業時的手腕角度變化，並比較不同搖杯的握持容易度與身體各部位主觀不適評比。研究結果發現，飲料店員工一年內整體部位不適盛行率為88.0%，部位則以手腕66.4%為最高，其次為下背41.5%，及膝蓋38.2%與肩膀的36.5%，主要的手腕不適是受到每周工作天數及性別的影響；實驗結果發現，不同搖製方式對右手掌/背屈與尺/橈偏皆有顯著影響，掌/背屈在使用上搖時的角度明顯大於其它兩者。主觀不適評比結果顯示，相較於PC搖杯，不銹鋼搖杯呈現低的握持容易度和高的左手腕不適，女性受試者則在肩膀與頸部的不適程度明顯高於男性。本研究結果可作為手搖飲料店搖製作業設計與改善的參考。

This study preliminarily interviewed 4 respondents and collected 60 Nordic Musculoskeletal Questionnaire (NMQ) data of the beverages to understand the task procedure and their discomforts on various body sites. Therefore, twenty participants (10 males and 10 females) were recruited and requested to perform the simulated beverage shaking tasks under 3 shaking methods (upward shaking, curve shaking, and downward shaking) and 2 shake-cups (materials of PC and stainless steel). The wrist postures at various task combinations were analyzed, as well as the ease of shake-cup holding and subjective discomforts on body sites. The NMQ results indicate that the overall prevalence of musculoskeletal disorders within 1 year was 88.0%. In terms of discomfort, 66.4% of the respondents experienced discomfort at wrists, followed by lower back (41.5%), knees (38.2%), and shoulders (36.5%). The level of hand/wrist discomfort was significantly affected by gender and the on-duty days in a week. The results also show that shaking method significantly affect the right hand extensions/flexions (E/F) and the radial/ulnar deviations. Hand E/F was more significant when using upward shaking method than other methods. Moreover, in comparison with PC shake-cup, the stainless steel cup was observed to difficult for holding and resulting in higher discomfort level in left wrist. Female participants also reported more uncomfortable in shoulders and neck than male. The findings of this study can be used as the references of task design and improvement for the beverage shaking tasks.

明志科技大學學位論文指導教授推薦書 i
明志科技大學碩士學位論文口試委員審定書 ii
誌謝 iii
摘要 iv
Abstract v
目錄 vi
表目錄 ix
圖目錄 xi
第一章 緒論 1
1.1 研究背景與動機 1
1.2 初步作業現況分析 3
1.3 研究目的 4
1.4 研究限制 5
1.5 研究流程 6
第二章 文獻探討 7
2.1 上肢職業性肌肉骨骼傷害 7
2.2 累積性肌肉骨骼傷害 8
2.3 手腕之肌肉骨骼傷害 9
2.4 腕隧道症候群 10
2.5 RULA 快速上肢評估 11
2.6 電子角度計 12
2.7 文獻小節 13
第三章 研究方法 14
3.1 實驗架構 14
3.2 研究方法與步驟 16
3.2.1 搖製飲料作業特性調查 16
3.2.2 受訪(試)者徵募 16
3.2.3 實驗用手搖杯 16
3.2.4 人體計測量測資料 17
3.2.5 作業現況分析 17
3.2.6 腕關節角度測量 17
3.2.7 RULA 評估方法與說明 18
3.2.8 主觀不適評比量表 25
3.2.9 北歐肌肉骨骼傷害問卷(NMQ)調查 25
3.2.10 問卷設計 25
3.2.11 NMQ調查方法 25
3.2.12 工作特性 26
3.2.13 實驗設備 26
3.2.14 統計分析 26
第四章 結果與討論 27
4.1 深度訪談 27
4.2 NMQ調查 28
4.2.1 作業特性調查 28
4.2.2 肌肉骨骼傷害分析 28
4.3 模擬搖製飲料 31
4.3.1 RULA與姿勢分析 31
4.3.2 受試者基本資料 33
4.3.3 腕關節角度分析 33
4.3.4 性別差異分析 39
4.3.5 主觀不適評比分析 43
第五章 結果與討論 45
5.1 結論 45
5.2 建議 46
參考文獻 47
附錄 A NMQ 50
附錄 B 受試者同意書 53
附錄 C 搖杯握持容易度之主觀不適評比 54
附錄 D 人體計測資料值 55

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