Asian Journal of Home Science

J. K. Gill ¹, Shivani Sharma ²

Affiliations
1 Department of Family Resource Management, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, IS
2 Department of Family Resource Management, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, IN

Abstract

In the present study it was that majority of the elderly women and men were living in double storied own houses and only 14 per cent were living in single storied houses, considered as safe for elderly. Majority of women (62%) and men (50%) faced 4-6 health related problems. For maximum number of women as well as men accidents took place in the bathroom due toe slipping. Second most accident prone area for women was kitchen and wet floor was the main reason for occurrence of accidents. Primary consequences of the accidents varied form simple pain and sprain to fractures and dislocation of joints. The study also found the relationship between age and feeling of safety at home i.e. as the age increases the feeling of safety decreases in the elderly.

Keywords

Occurrence of Accidents, Residential Hazards, Elderly Person

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M. Kaur ¹, J. K. Gill ¹

Affiliations
1 Department of Family Resource Management, College of Home Science, Punjab Agricultural University, Ludhiana (Punjab), IN

Abstract

The comparison of efficiency of induction cook-top with gas cook-top was done by the selection of 120 respondents randomly from urban area under municipal corporation limits of Ludhiana city. An interview schedule was prepared to collect data from the respondents. The laboratory experiments were conducted to evaluate selected appliances on the basis of efficiency, time and money cost of induction cook-top and gas cook-top. On the basis of the results of household survey, two commonly prepared recipes were cooked on both the appliances. The organoleptic evaluation of the recipes namely: zeera rice and potato vegetable was done by a panel of judges. Induction cook-top was 60.18 per cent efficient than gas cook-top (19.07 %) due to hardly any loss of heat. Induction cook-top took more time to cook both the recipes as compared to gas cook-top,while cooking cost was less in induction cook-top in terms of money cost. Organoleptic scores of cooked recipies were statistically non-significant indicating that there were no differences in both the appliances in terms of cooked food. Therefore, it is suggested that the induction cook-top need to be popularized as it is cost effective and efficient than gas cook-top.

Keywords

Efficiency, Gas Cook-Top, Induction Cook-Top.

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