Human hand motion analysis during different eating activities

• Main Authors: Hussain, Zakia, Zainul Azlan, Norsinnira, Yusof, Arif Zuhairi
• Format: Article
• Language: English; English; English
• Published: Hindawi Publishing Corporation 2018
• Subjects: QA276 Mathematical Statistics; T Technology (General); TA164 Bioengineering
• Online Access: http://irep.iium.edu.my/62099/1/Human%20Hand%20Motion%20-%20Applied%20Bionics%20and%20Biomechanics%20Full%20Paper.pdf; http://irep.iium.edu.my/62099/7/62099_Human%20Hand%20Motion%20Analysis%20during%20Different%20Eating%20Activities_scopus.pdf; http://irep.iium.edu.my/62099/13/62099_Human%20hand%20motion%20analysis%20during%20different%20eating%20activities_WoS.pdf; http://irep.iium.edu.my/62099/; https://www.hindawi.com/journals/abb/2018/8567648/
• Institution: Universiti Islam Antarabangsa Malaysia

The focus of this research is to analyse both human hand motion and force, during eating, with respect to differing food characteristics and cutlery (including a fork and a spoon). A glove consisting of bend and force sensors has been used to capture the motion and contact force exerted by fingers during different eating activities. The Pearson correlation coefficient has been used to show that a significant linear relationship exists between the bending motion of the fingers and the forces exerted during eating. Analysis of variance (ANOVA) and independent samples t-tests are performed to establish whether the motion and force exerted by the fingers while eating is influenced by the different food characteristics and cutlery. The middle finger motion showed the least positive correlation with index fingertip and thumb-tip force, irrespective of the food characteristics and cutlery used. The ANOVA and t-test results revealed that bending motion of the index finger and thumb varies with respect to differing food characteristics and the type of cutlery used (fork/spoon), whereas the bending motion of the middle finger remains unaffected. Additionally, the contact forces exerted by the thumb tip and index fingertip remain unaffected with respect to differing food types and cutlery used.