{"id":1951,"date":"2012-12-21T15:03:26","date_gmt":"2012-12-21T19:03:26","guid":{"rendered":"http:\/\/fish-news.com\/cfn\/?p=1951"},"modified":"2012-12-27T16:52:55","modified_gmt":"2012-12-27T20:52:55","slug":"students-redesign-knives-banders-oilers","status":"publish","type":"post","link":"https:\/\/fish-news.com\/cfn\/students-redesign-knives-banders-oilers\/","title":{"rendered":"Students redesign knives, banders, oilers"},"content":{"rendered":"<p><a href=\"https:\/\/fish-news.com\/cfn\/wp-content\/uploads\/2012\/12\/page-38-Fish-Safe-DSC00962.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-1952\" title=\"page 38 Fish Safe DSC00962\" src=\"https:\/\/fish-news.com\/cfn\/wp-content\/uploads\/2012\/12\/page-38-Fish-Safe-DSC00962-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/fish-news.com\/cfn\/wp-content\/uploads\/2012\/12\/page-38-Fish-Safe-DSC00962-300x225.jpg 300w, https:\/\/fish-news.com\/cfn\/wp-content\/uploads\/2012\/12\/page-38-Fish-Safe-DSC00962-1024x768.jpg 1024w, https:\/\/fish-news.com\/cfn\/wp-content\/uploads\/2012\/12\/page-38-Fish-Safe-DSC00962-140x105.jpg 140w, https:\/\/fish-news.com\/cfn\/wp-content\/uploads\/2012\/12\/page-38-Fish-Safe-DSC00962-31x23.jpg 31w, https:\/\/fish-news.com\/cfn\/wp-content\/uploads\/2012\/12\/page-38-Fish-Safe-DSC00962-38x28.jpg 38w, https:\/\/fish-news.com\/cfn\/wp-content\/uploads\/2012\/12\/page-38-Fish-Safe-DSC00962-286x215.jpg 286w, https:\/\/fish-news.com\/cfn\/wp-content\/uploads\/2012\/12\/page-38-Fish-Safe-DSC00962-220x165.jpg 220w, https:\/\/fish-news.com\/cfn\/wp-content\/uploads\/2012\/12\/page-38-Fish-Safe-DSC00962-210x157.jpg 210w, https:\/\/fish-news.com\/cfn\/wp-content\/uploads\/2012\/12\/page-38-Fish-Safe-DSC00962-250x187.jpg 250w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>In my last article (CFN November 2012), I described an industrial design class at the Rhode Island School of Design (RISD) in which students were asked to innovate gear for the lobster industry that would be both serviceable and reduce the risk of injury.\u00a0 This process, called \u201cprevention through design\u201d in the industrial hygiene field, involves consideration of how the body moves and how it interacts with tools, clothes, and other elements in the environment.<\/p>\n<p>Early in the academic term, instructor Thomas J. Weis from Rockland, ME divided the class into four groups:\u00a0 &#8220;wearables,&#8221; tools, accessories, and workstation.<\/p>\n<p>&nbsp;<\/p>\n<p><em><strong>Read the rest and much, much more in the January issue of Commercial Fisheries News. Read online immediately and download for future reference.<\/strong><\/em><\/p>\n<p>[add_to_cart=1974]<\/p>\n<div id=\"ninja-children-wrap\"><\/div>","protected":false},"excerpt":{"rendered":"<p>In my last article (CFN November 2012), I described an industrial design class at the Rhode Island School of Design (RISD) in which students were asked to innovate gear for the lobster industry that would be both serviceable and reduce the risk of injury.\u00a0 This process, called \u201cprevention through design\u201d in the industrial hygiene field, &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/fish-news.com\/cfn\/students-redesign-knives-banders-oilers\/\">Continue reading<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67],"tags":[],"class_list":["post-1951","post","type-post","status-publish","format-standard","hentry","category-01-2013","nodate","item-wrap"],"_links":{"self":[{"href":"https:\/\/fish-news.com\/cfn\/wp-json\/wp\/v2\/posts\/1951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fish-news.com\/cfn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fish-news.com\/cfn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fish-news.com\/cfn\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fish-news.com\/cfn\/wp-json\/wp\/v2\/comments?post=1951"}],"version-history":[{"count":5,"href":"https:\/\/fish-news.com\/cfn\/wp-json\/wp\/v2\/posts\/1951\/revisions"}],"predecessor-version":[{"id":2104,"href":"https:\/\/fish-news.com\/cfn\/wp-json\/wp\/v2\/posts\/1951\/revisions\/2104"}],"wp:attachment":[{"href":"https:\/\/fish-news.com\/cfn\/wp-json\/wp\/v2\/media?parent=1951"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fish-news.com\/cfn\/wp-json\/wp\/v2\/categories?post=1951"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fish-news.com\/cfn\/wp-json\/wp\/v2\/tags?post=1951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}