Ergonomics analyses the relationship between the human body and the objects we use and the spaces where we live and work in order to optimise movements and avoid unnatural postures that could be harmful to our health. An Indian woman spends on an average 5-6 hours in her kitchen which may amount to approximately one fourth of her life span. In the traditional Indian kitchen, due to unawareness of ergonomics women’s usually performed the various kitchen activities works was usually in a prolonged squatting posture and sitting on patra or pihri which used to pose a number of health hazards. Since sitting requires the muscles to hold the trunk, neck and shoulders in a fixed position and a fixed working position squeezes the blood vessels in the muscles reducing the blood supply to the working muscles just when they need it the most. An insufficient blood supply accelerates fatigue and makes the muscles prone to injury. Such problems can be minimized the stress and fartique on part of workers through with the use of ergonomics which can increased the work effectiveness in kitchen. Keeping in view of these rational in mind the study was conducted in Muzaffarpur District of Bihar State. The main purpose of this study research is to know the coefficient of Correlation between Socio-physiological profile and working posture of rural and urban women. The analysis of results indicated that in rural area age of (0.236)* respondent’s occupation (0.255)* type of family (0.235)* etc were founds to be negatively significant at 5% level of probability and type of kitchen (0.208)*, was founds to be significant at 5% level of whereas anthropometric measurement i.e. heart rate (0.447)* was calculate to be negatively significant at 5% level. While in urban area independent variable i.e. Age (0.217)*, Type of family (-0.267)*, size of kitchen (0.352)* etc. came to be negatively significant at 5% level and anthropometric measurement of respondents i.e. height (0.596)** was found to be highly significant at 1% level of probability. Finally it was observed that height was found to be the most important anthropometric dimension which affects in ease of cooking activity to be performed by the women.

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