Effect of kinesio taping on the wrist joint stability during food cutting tasks

Yuh Ping Tsai; Yi Hung Lin; Yu Lin Tsai; Meng Fen Tsai; Ling Yi Huang; Hsiung Chih Chang; Fong Chin Su

doi:10.1007/978-3-319-11128-5_103

Effect of kinesio taping on the wrist joint stability during food cutting tasks

Yuh Ping Tsai, Yi Hung Lin, Yu Lin Tsai, Meng Fen Tsai, Ling Yi Huang, Hsiung Chih Chang, Fong Chin Su

Department of Biomedical Engineering

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

1 Citation (Scopus)

Abstract

It is known that cooking meal is necessary for people in daily living activities, especially for the housewives and cookers. However, the cutting tasks require repetitive motions and the cumulative trauma may cause wrist and elbow disorders. The causes of the diseases may be the lack of joint stability, overuse of muscle, bear excessive force. The Kenzo’s study showed that Kinesio taping can correct muscle functions by strengthening muscle weakness and increase the movement performance. So the purpose was to investigate the effects of Kinesio taping on the wrist joint stability while performing the food cutting tasks. Seven female were recruited in this study, and the age was 24.0 ± 1.0 years .They were asked to perform the cutting of the cucumber, with no Kinesio Taping (NT) and de Quervain syndrome type of Kinesio Taping (DQ). The Qualisys motion capture system was used for motion capture and to calculate the wrist joint angles in three dimensions. In comparison of the two groups, the wrist extension motion was greater and more consistent in DQ group than that in NT group (p value is 0.0043). However, although the movements of wrist radial-ulnar deviation in DQ group demonstrated smaller than those in NT group, there was no statistical difference. In conclusion, the Kinesio tape group shows the better motion performance than the NT group.

Original language	English
Title of host publication	6th European Conference of the International Federation for Medical and Biological Engineering - MBEC 2014
Editors	Igor Lackovic, Darko Vasic
Publisher	Springer Verlag
Pages	411-414
Number of pages	4
ISBN (Electronic)	9783319111278
DOIs	https://doi.org/10.1007/978-3-319-11128-5_103
Publication status	Published - 2015
Event	6th European Conference of the International Federation for Medical and Biological Engineering, MBEC 2014 - Dubrovnik, Croatia Duration: 2014 Sept 7 → 2014 Sept 11

Publication series

Name	IFMBE Proceedings
Volume	45
ISSN (Print)	1680-0737

Other

Other	6th European Conference of the International Federation for Medical and Biological Engineering, MBEC 2014
Country/Territory	Croatia
City	Dubrovnik
Period	14-09-07 → 14-09-11

All Science Journal Classification (ASJC) codes

Bioengineering
Biomedical Engineering

Access to Document

10.1007/978-3-319-11128-5_103

Cite this

Tsai, Y. P., Lin, Y. H., Tsai, Y. L., Tsai, M. F., Huang, L. Y., Chang, H. C., & Su, F. C. (2015). Effect of kinesio taping on the wrist joint stability during food cutting tasks. In I. Lackovic, & D. Vasic (Eds.), 6th European Conference of the International Federation for Medical and Biological Engineering - MBEC 2014 (pp. 411-414). (IFMBE Proceedings; Vol. 45). Springer Verlag. https://doi.org/10.1007/978-3-319-11128-5_103

@inproceedings{ef0d3a7718ea45c58632f705366728f4,

title = "Effect of kinesio taping on the wrist joint stability during food cutting tasks",

abstract = "It is known that cooking meal is necessary for people in daily living activities, especially for the housewives and cookers. However, the cutting tasks require repetitive motions and the cumulative trauma may cause wrist and elbow disorders. The causes of the diseases may be the lack of joint stability, overuse of muscle, bear excessive force. The Kenzo{\textquoteright}s study showed that Kinesio taping can correct muscle functions by strengthening muscle weakness and increase the movement performance. So the purpose was to investigate the effects of Kinesio taping on the wrist joint stability while performing the food cutting tasks. Seven female were recruited in this study, and the age was 24.0 ± 1.0 years .They were asked to perform the cutting of the cucumber, with no Kinesio Taping (NT) and de Quervain syndrome type of Kinesio Taping (DQ). The Qualisys motion capture system was used for motion capture and to calculate the wrist joint angles in three dimensions. In comparison of the two groups, the wrist extension motion was greater and more consistent in DQ group than that in NT group (p value is 0.0043). However, although the movements of wrist radial-ulnar deviation in DQ group demonstrated smaller than those in NT group, there was no statistical difference. In conclusion, the Kinesio tape group shows the better motion performance than the NT group.",

author = "Tsai, {Yuh Ping} and Lin, {Yi Hung} and Tsai, {Yu Lin} and Tsai, {Meng Fen} and Huang, {Ling Yi} and Chang, {Hsiung Chih} and Su, {Fong Chin}",

note = "Publisher Copyright: {\textcopyright} Springer International Publishing Switzerland 2015.; 6th European Conference of the International Federation for Medical and Biological Engineering, MBEC 2014 ; Conference date: 07-09-2014 Through 11-09-2014",

year = "2015",

doi = "10.1007/978-3-319-11128-5_103",

language = "English",

series = "IFMBE Proceedings",

publisher = "Springer Verlag",

pages = "411--414",

editor = "Igor Lackovic and Darko Vasic",

booktitle = "6th European Conference of the International Federation for Medical and Biological Engineering - MBEC 2014",

address = "Germany",

}

Tsai, YP, Lin, YH, Tsai, YL, Tsai, MF, Huang, LY, Chang, HC & Su, FC 2015, Effect of kinesio taping on the wrist joint stability during food cutting tasks. in I Lackovic & D Vasic (eds), 6th European Conference of the International Federation for Medical and Biological Engineering - MBEC 2014. IFMBE Proceedings, vol. 45, Springer Verlag, pp. 411-414, 6th European Conference of the International Federation for Medical and Biological Engineering, MBEC 2014, Dubrovnik, Croatia, 14-09-07. https://doi.org/10.1007/978-3-319-11128-5_103

Effect of kinesio taping on the wrist joint stability during food cutting tasks. / Tsai, Yuh Ping; Lin, Yi Hung; Tsai, Yu Lin et al.
6th European Conference of the International Federation for Medical and Biological Engineering - MBEC 2014. ed. / Igor Lackovic; Darko Vasic. Springer Verlag, 2015. p. 411-414 (IFMBE Proceedings; Vol. 45).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

TY - GEN

T1 - Effect of kinesio taping on the wrist joint stability during food cutting tasks

AU - Tsai, Yuh Ping

AU - Lin, Yi Hung

AU - Tsai, Yu Lin

AU - Tsai, Meng Fen

AU - Huang, Ling Yi

AU - Chang, Hsiung Chih

AU - Su, Fong Chin

PY - 2015

Y1 - 2015

N2 - It is known that cooking meal is necessary for people in daily living activities, especially for the housewives and cookers. However, the cutting tasks require repetitive motions and the cumulative trauma may cause wrist and elbow disorders. The causes of the diseases may be the lack of joint stability, overuse of muscle, bear excessive force. The Kenzo’s study showed that Kinesio taping can correct muscle functions by strengthening muscle weakness and increase the movement performance. So the purpose was to investigate the effects of Kinesio taping on the wrist joint stability while performing the food cutting tasks. Seven female were recruited in this study, and the age was 24.0 ± 1.0 years .They were asked to perform the cutting of the cucumber, with no Kinesio Taping (NT) and de Quervain syndrome type of Kinesio Taping (DQ). The Qualisys motion capture system was used for motion capture and to calculate the wrist joint angles in three dimensions. In comparison of the two groups, the wrist extension motion was greater and more consistent in DQ group than that in NT group (p value is 0.0043). However, although the movements of wrist radial-ulnar deviation in DQ group demonstrated smaller than those in NT group, there was no statistical difference. In conclusion, the Kinesio tape group shows the better motion performance than the NT group.

AB - It is known that cooking meal is necessary for people in daily living activities, especially for the housewives and cookers. However, the cutting tasks require repetitive motions and the cumulative trauma may cause wrist and elbow disorders. The causes of the diseases may be the lack of joint stability, overuse of muscle, bear excessive force. The Kenzo’s study showed that Kinesio taping can correct muscle functions by strengthening muscle weakness and increase the movement performance. So the purpose was to investigate the effects of Kinesio taping on the wrist joint stability while performing the food cutting tasks. Seven female were recruited in this study, and the age was 24.0 ± 1.0 years .They were asked to perform the cutting of the cucumber, with no Kinesio Taping (NT) and de Quervain syndrome type of Kinesio Taping (DQ). The Qualisys motion capture system was used for motion capture and to calculate the wrist joint angles in three dimensions. In comparison of the two groups, the wrist extension motion was greater and more consistent in DQ group than that in NT group (p value is 0.0043). However, although the movements of wrist radial-ulnar deviation in DQ group demonstrated smaller than those in NT group, there was no statistical difference. In conclusion, the Kinesio tape group shows the better motion performance than the NT group.

UR - http://www.scopus.com/inward/record.url?scp=84937799352&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84937799352&partnerID=8YFLogxK

U2 - 10.1007/978-3-319-11128-5_103

DO - 10.1007/978-3-319-11128-5_103

M3 - Conference contribution

AN - SCOPUS:84937799352

T3 - IFMBE Proceedings

SP - 411

EP - 414

BT - 6th European Conference of the International Federation for Medical and Biological Engineering - MBEC 2014

A2 - Lackovic, Igor

A2 - Vasic, Darko

PB - Springer Verlag

T2 - 6th European Conference of the International Federation for Medical and Biological Engineering, MBEC 2014

Y2 - 7 September 2014 through 11 September 2014

ER -

Tsai YP, Lin YH, Tsai YL, Tsai MF, Huang LY, Chang HC et al. Effect of kinesio taping on the wrist joint stability during food cutting tasks. In Lackovic I, Vasic D, editors, 6th European Conference of the International Federation for Medical and Biological Engineering - MBEC 2014. Springer Verlag. 2015. p. 411-414. (IFMBE Proceedings). doi: 10.1007/978-3-319-11128-5_103

Effect of kinesio taping on the wrist joint stability during food cutting tasks

Abstract

Publication series

Other

All Science Journal Classification (ASJC) codes

Access to Document

Other files and links

Fingerprint

Cite this