Affiliations: [a] Department of Mechatronics Engineering, Kongu Engineering College, Perundurai, Erode, Tamilnadu, India | [b] TCS Innovation labs, Bangalore, India
Correspondence:
[*]
Corresponding author: S. Shankar, Department of Mechatronics Engineering, Kongu Engineering College, Perundurai, Erode, Tamilnadu 638 052, India. E-mail:shankariitm@gmail.com
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.
Keywords: Musculoskeletal disorders, occupational disorders, male kitchen workers, low back pain
