Caracterización del Riesgo Ergonómico en el Poceso de la Elaboración de la Fariña en el Departamento del Vaupés.
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Date
2024-06-05
Authors
Ortiz Sánchez, Lina Fernanda
Rodríguez Urdaneta, Tania Rocio
Advisors
Espinosa Zabala, José Augusto
Editors
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitario Minuto de Dios- UNIMINUTO
Type
Thesis
Rights
Atribución-NoComercial-SinDerivadas 2.5 Colombia
Abstract
Brindar las garantías y las condiciones de seguridad que requiere un colaborador cuando
desempeña funciones o labores a favor de un tercero, es un deber en el estado colombiano.
Este documento se constituye como el informe final de investigación que permite identificar la
existencia del peligro biomecánico o ergonómico y evaluar y valorar su riesgo asociado en el
proceso de la elaboración de la fariña en el departamento del Vaupés, como un producto que
hace parte de la canasta familiar de esta región y que se fabrica tradicionalmente por mujeres.
Esto con el fin de describir el proceso de elaboración de la fariña (alimento típico de la
región que últimamente se produce con fines comerciales o como fruto de proyectos productivos
en comunidades indígenas) y determinar la exposición ocupacional o laboral que tienen estas
mujeres indígenas, haciendo uso de las metodologías EPR, JSI y OWAS según corresponda,
frente a cada una de las etapas que componen su elaboración tradicional (desde la siembra de la
yuca como materia prima, hasta el tostado de los gránulos de su masa). Finalmente, diseñar
propuestas de mejora para que, en caso de querer masificar esta forma de actividad económica,
puedan implementarse formas más eficientes y seguras de producción.
De las fases caracterizadas: siembra, recolección, transporte, rallado y tostado, los
resultados indicaron un riesgo alto de desarrollar desórdenes musculoesqueléticos en las mujeres
indígenas a lo largo de los años que aducen molestias corporales a finalizar una jornada de
trabajo, así como medidas correctivas lo antes posible.
Providing the guarantees and security conditions that a collaborator requires when performing functions or tasks on behalf of a third party is a duty in the Colombian state. This document is constituted as the final research report that allows identifying the existence of biomechanical or ergonomic danger and evaluating and assessing its associated risk in the process of making farina in the department of Vaupés, as a product that is part of the family basket from this region and which is traditionally made by women. This in order to describe the process of making fariña (typical food of the region that is recently produced for commercial purposes or as a result of productive projects in indigenous communities) and determine the occupational or work exposure that these indigenous women have, making use of the EPR, JSI and OWAS methodologies as appropriate, in each of the stages that make up its traditional production (from the planting of cassava as raw material, to the toasting of the granules of its dough). Finally, design improvement proposals so that, if we want to massify this form of economic activity, more efficient and safe forms of production can be implemented. From the characterized phases: planting, harvesting, transporting, scraping and roasting, the results indicated a high risk of developing musculoskeletal disorders in indigenous women over the years who report bodily discomfort at the end of a workday, as well as corrective measures as soon as possible.
Providing the guarantees and security conditions that a collaborator requires when performing functions or tasks on behalf of a third party is a duty in the Colombian state. This document is constituted as the final research report that allows identifying the existence of biomechanical or ergonomic danger and evaluating and assessing its associated risk in the process of making farina in the department of Vaupés, as a product that is part of the family basket from this region and which is traditionally made by women. This in order to describe the process of making fariña (typical food of the region that is recently produced for commercial purposes or as a result of productive projects in indigenous communities) and determine the occupational or work exposure that these indigenous women have, making use of the EPR, JSI and OWAS methodologies as appropriate, in each of the stages that make up its traditional production (from the planting of cassava as raw material, to the toasting of the granules of its dough). Finally, design improvement proposals so that, if we want to massify this form of economic activity, more efficient and safe forms of production can be implemented. From the characterized phases: planting, harvesting, transporting, scraping and roasting, the results indicated a high risk of developing musculoskeletal disorders in indigenous women over the years who report bodily discomfort at the end of a workday, as well as corrective measures as soon as possible.
Description
Determinar el nivel de riesgo ergonómico inherente al proceso de elaboración tradicional
de la fariña en el departamento del Vaupés.
Keywords
Fariña, Indígenas, Riesgo ergonómico, indigenous, methodologies, fariña