Work (Reading, Mass.) · 2023
Prevalence of musculoskeletal disorders among chefs working in restaurants of twins cities of Pakistan.
Наблюдательное исследованиеСтатьяНазвание и аннотация: Перевод в очереди
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Iqbal Muhammad Umer, Ahmad Naveed, Khan Zunaira Saif Ullah, Awan Maryam, Zafar Ibraheem, Safdar Ghalia, Altaf Shafaq, Sajjad Abdul Ghafoor, Kiyani Mubin Mustafa
Аннотация
BACKGROUND: In the recent era, musculoskeletal disorders have affected millions of people worldwide. Chefs and other workers of the catering industry are at high risk of physical stresses, which makes them susceptible to develop various musculoskeletal pains and disorders.
OBJECTIVE: The aim of the study is to examine the frequency of musculoskeletal symptoms among chefs working in restaurants of Islamabad and Rawalpindi.
METHODS: A cross-sectional observational study was conducted on 307 chef participants from the restaurants of the twin cities. The participants were included via convenient sampling and data was collected through Nordic Musculoskeletal Questionnaire (NMQ), Fatigue Assessment Scale (FAS) and Numeric Pain Rating Scale (NPRS) from February to July 2021.
RESULTS: Out of 307 participants, 285 were males and 22 were females with a mean age of 32.87±7.03 years. The working duration of 192 chefs were 9-12 hours while 106 and 9 chefs worked only for 4-8 and more than 12 hours, respectively. A total of 101 chefs reported lower back and knee pain. The chefs presented with pain in the shoulders, upper back and ankle as well as feet areas were 98, 93 and 26 respectively.
CONCLUSION: Chefs can develop musculoskeletal symptoms including pain as a result of increased physical stress on their bodies during their work, specifically in the lower back and knee area.
OBJECTIVE: The aim of the study is to examine the frequency of musculoskeletal symptoms among chefs working in restaurants of Islamabad and Rawalpindi.
METHODS: A cross-sectional observational study was conducted on 307 chef participants from the restaurants of the twin cities. The participants were included via convenient sampling and data was collected through Nordic Musculoskeletal Questionnaire (NMQ), Fatigue Assessment Scale (FAS) and Numeric Pain Rating Scale (NPRS) from February to July 2021.
RESULTS: Out of 307 participants, 285 were males and 22 were females with a mean age of 32.87±7.03 years. The working duration of 192 chefs were 9-12 hours while 106 and 9 chefs worked only for 4-8 and more than 12 hours, respectively. A total of 101 chefs reported lower back and knee pain. The chefs presented with pain in the shoulders, upper back and ankle as well as feet areas were 98, 93 and 26 respectively.
CONCLUSION: Chefs can develop musculoskeletal symptoms including pain as a result of increased physical stress on their bodies during their work, specifically in the lower back and knee area.