Ward Julie A, de Castro A B, Tsai Jenny Hsin-Chun, Linker Darren, Hildahl Lyle, Miller Mary E
University of Washington, School of Nursing, Seattle, WA, USA.
AAOHN J. 2010 Feb;58(2):57-65; quiz 65-7. doi: 10.3928/08910162-20100127-01.
High levels of youth employment, workplace hazards, and characteristics unique to adolescents contribute to a relatively high incidence of injuries among teens in the restaurant industry. This article discusses the ProSafety model of injury prevention among teen restaurant workers. Through integration with an existing career and technical education program, the ProSafety project seeks to prevent occupational injuries among the teen worker population through classroom safety education and internship skills reinforcement. ProSafety is the product of an innovative collaboration with occupational health nurses, business professionals, educators, and government. Its approach is derived from Social Cognitive Theory, is consistent with key values and strategies of occupational health nurses, and provides lessons for practitioners seeking to reduce occupational injuries in food service or among other populations of adolescent workers.
青少年高就业率、工作场所危害以及青少年特有的性格特点导致餐饮行业青少年受伤发生率相对较高。本文讨论了针对青少年餐饮工作者的预防伤害的ProSafety模型。通过与现有的职业和技术教育项目相结合，ProSafety项目旨在通过课堂安全教育和实习技能强化来预防青少年工人群体中的职业伤害。ProSafety是与职业健康护士、商业专业人士、教育工作者和政府进行创新合作的产物。其方法源自社会认知理论，与职业健康护士的关键价值观和策略相一致，并为寻求减少食品服务行业或其他青少年工人群体职业伤害的从业者提供了经验教训。
