[Design and development of an ergonomic chair for Iranian office workers]

Working in sitting posture, specially using a poorly designed chair is one of the critical risk factors in developing low back pain. Low back pain is one of the most common musculoskeletal disorders [MSDs] and has been reported to occur in 50-90% of all adults with recurrent rate of up to 90%. The objective of this study was to design and develop ergonomic chair for Iranian office workers. In this study, chair-related anthropometric dimensions of 303 Iranian office workers were measured in both genders. ANSI-HFES 100/1988 standard protocol was used for chair design. Finally, using a usability test, the designed ergonomic chair was assessed by 60 men and women office workers. Using anthropometries measurements and ergonomic criteria for chair design and also considering technical limitations, an ergonomic chair was made. Then this ergonomic chair was compared with old made chair designs. Office workers' assessments between old chair design and new one showed a significant difference. In this study, design and development of construction of an ergonomic chair was successfully made which could be applicable to Iranian office workers in order to provide their comfort and well being

Potential utilization and healthy effects of DOUM plam fruits in ice cream and sesame butter [TEHENA]

Potential utilization of Doum palm fruit [Hyphaene thebaica mart]in its powder form was applied in some food products as a source of fiber, stabilizer and minerals as well as for its potential healthy effect. Doum powder was fractionated and the fraction of 0.1mm that containing hemi cellulose [12.88%], cellulose [21.37%] and lignin [1.08%],was added at levels of 1, 3, 5 and 7% in ice cream mix. Another Doum powder fraction [0.25 mm] containing hemi cellulose [15.60%], cellulose [14.75%] and lignin [5.95%] was used at levels of 5,10,15 and 20% in the production of sesame butter, which is commonly used in some Middle East countries as appetizing and known as Tehena. Changes in specific gravity, freezing point, weight of gallon, titratable acidity, protein stability of ice cream mixes as well as the overrun, melting resistance and sensory evaluation of the produced ice cream were investigated. The results confirmed the presence of a proportional relation between the added quantities of Doum powder and the apparent viscosity of both the produced ice cream mixes and the prepared Tehena. Ice cream sample containing 3% Doum powder was organoleptically superior followed by that of 5% Doum powder. It seems evident that Tehena manufactured from 5 and 10% Doum powder [0.25 mm] was acceptable and having good nutritional value for its mineral content and fiber. A preliminary experiment indicated a noticeable decrement of systolic blood pressure with values ranged between 5 and 10 mmHg, after consumption of ice cream containing different levels [1-7%] of Doum powder [0.1 mm]. On the other hand, more reduction in diastolic blood pressure was observed [1.6-5.OmmHg] for the sample of people under study [age 30 to 60 years]. Subsequently, utilizing Doum palm powder as a potential source for dietary fiber and minerals in both ice cream and Tehena can be achieved successfully beside its expected efficiency in reducing the risk of hypertension