摘要：The present study was undertaken to assess the different physiological stress parameters of female workers
engaged in selected cooking activities in-terms of ergonomic standards. Study was conducted in Ludhiana city on purposively
selected sixteen respondents having similar physical and physiological parameters and were performing kitchen activities
in routine. For experiment, the most commonly performed five activities were selected. Results revealed that energy
expenditure ranged from 7.0 to10 kJ\min, TCCW was between 200.81 to 364.30 beats, PCW was 12.82 to 26.26 bmin-1;
maximum for grating activity and minimum for rolling of chapattis. The percent increase in heart rate was also found
maximum for grating, that is, 38.56 per cent and minimum for rolling chapattis, that is,16.20 per cent. Reduction in grip
and pinch strength of right hand was found more as compared to the left hand. The percent deviation in thoracic and in
lumbar region was maximum during kneading and minimum during rolling.
