Hold, grasp, clutch or grab: Consumer grip choices during food container opening

ROWSON, Jenn and YOXALL, Alaster (2011). Hold, grasp, clutch or grab: Consumer grip choices during food container opening. Applied Ergonomics, 42 (5), 627-633.

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Society is ageing and sadly that ageing leads to a host of issues, not least a society in which the majority are likely to have some loss of strength and dexterity. This can lead to complications in undertaking everyday tasks such as using transport, bathing or even handling and opening food.Packaging has to provide a multitude of services; to protect and preserve the product, to provide information to the consumer and not least to allow access to the contents. This access to packaging - or 'openability' - has become a significant issue for designers and manufacturers with the change in demographics as described above. Understanding the choices consumers make in how they manipulate packaging can help designers produce packaging that is more able to meet the requirements of modern society. Studies previously undertaken by the authors showed that consumers did use different grips when opening packaging and that certain grips were theoretically more comfortable and stronger than others. This paper outlines a further study whereby consumers were asked to apply the most common grips to a specially designed torque measuring device.Details were taken about the consumers: age, gender, occupation, hand size, plus their preferred grip choice for packaging of this type. The study showed that typically women chose a grip that maximised their opportunity of opening the closure and that this grip choice was more limited than that available for men. This has implications for inclusive design of many everyday products.

Item Type: Article
Research Institute, Centre or Group - Does NOT include content added after October 2018: Cultural Communication and Computing Research Institute > Art and Design Research Centre
Page Range: 627-633
Depositing User: Alaster Yoxall
Date Deposited: 21 Feb 2012 14:58
Last Modified: 18 Mar 2021 20:30
URI: https://shura.shu.ac.uk/id/eprint/4417

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