S Shankar1, M Shanmugam1, J Srinivasan2. 1. Department of Mechatronics Engineering, Kongu Engineering College, Perundurai, Erode, Tamilnadu, India. 2. TCS Innovation labs, Bangalore, India.
Abstract
BACKGROUND: The occurrence of specific low back pain (LBP) due to workplace factors has not been well described among kitchen industry workers. This study would claim various risk factors that contributing LBP among kitchen workers. OBJECTIVE: The purpose of the study was to examine the risk factors and the prevalence of LBP among the male commercial kitchen workers at catering industry. METHODS: The study population comprised of 114 male kitchen workers from nine hostel kitchens in a college campus in South India. The reported musculoskeletal symptoms during past 12 months were determined with the help of standardized Nordic Musculoskeletal Questionnaire (NMQ) survey and by direct observations. RESULTS: The statistical analyses were carried out and the highest prevalence of LBP among subjects was reported as 65.8%. Among different work categories, the Chief cooks were reported highest prevalence of LBP (79.2%) than Assistant Cooks (71.4%) and Kitchen Aids (30.0%). Similarly the upper age group ( ≥ 41 years) workers had experienced the highest discomfort in low back as 92.9% than other age groups. CONCLUSIONS: Results suggest that to undertake further studies on different preventive measures and ergonomics intervention to reduce the risks of LBP among kitchen workers.
BACKGROUND: The occurrence of specific low back pain (LBP) due to workplace factors has not been well described among kitchen industry workers. This study would claim various risk factors that contributing LBP among kitchen workers. OBJECTIVE: The purpose of the study was to examine the risk factors and the prevalence of LBP among the male commercial kitchen workers at catering industry. METHODS: The study population comprised of 114 male kitchen workers from nine hostel kitchens in a college campus in South India. The reported musculoskeletal symptoms during past 12 months were determined with the help of standardized Nordic Musculoskeletal Questionnaire (NMQ) survey and by direct observations. RESULTS: The statistical analyses were carried out and the highest prevalence of LBP among subjects was reported as 65.8%. Among different work categories, the Chief cooks were reported highest prevalence of LBP (79.2%) than Assistant Cooks (71.4%) and Kitchen Aids (30.0%). Similarly the upper age group ( ≥ 41 years) workers had experienced the highest discomfort in low back as 92.9% than other age groups. CONCLUSIONS: Results suggest that to undertake further studies on different preventive measures and ergonomics intervention to reduce the risks of LBP among kitchen workers.
Entities:
Keywords:
Musculoskeletal disorders; low back pain; male kitchen workers; occupational disorders
Authors: Israel Macías-Toronjo; María Jesús Rojas-Ocaña; José Luis Sánchez-Ramos; E Begoña García-Navarro Journal: PLoS One Date: 2020-12-10 Impact factor: 3.240
Authors: Israel Macías-Toronjo; José L Sánchez-Ramos; María J Rojas-Ocaña; Esperanza Begoña García-Navarro Journal: Medicina (Kaunas) Date: 2020-11-26 Impact factor: 2.430