Shankar S, Shanmugam M, Srinivasan J
Department of Mechatronics Engineering, Kongu Engineering College, Perundurai, Erode, Tamilnadu, India.
TCS Innovation labs, Bangalore, India.
J Back Musculoskelet Rehabil. 2015;28(3):481-8. doi: 10.3233/BMR-140544.
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.
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.
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.
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.
Results suggest that to undertake further studies on different preventive measures and ergonomics intervention to reduce the risks of LBP among kitchen workers.
厨房行业工人中因工作场所因素导致的特定下背痛（LBP）的发生情况尚未得到充分描述。本研究将阐明导致厨房工人下背痛的各种风险因素。
本研究的目的是调查餐饮行业男性商业厨房工人中下背痛的风险因素和患病率。
研究人群包括印度南部一所大学校园里9个宿舍厨房的114名男性厨房工人。借助标准化的北欧肌肉骨骼问卷（NMQ）调查并通过直接观察来确定过去12个月内报告的肌肉骨骼症状。
进行了统计分析，报告的受试者中下背痛的最高患病率为65.8%。在不同工作类别中，主厨的下背痛患病率最高（79.2%），高于助理厨师（71.4%）和厨房帮工（30.0%）。同样，年龄较大的组（≥41岁）的工人下背部不适的发生率最高，为92.9%，高于其他年龄组。
结果表明，需要进一步研究不同的预防措施和人体工程学干预措施，以降低厨房工人下背痛的风险。
