Affiliations: [a] Department of Rehabilitation Sciences, Shifa Tameer-e-Millat University, Islamabad, Pakistan
| [b] Shifa College of Medical Technology, Shifa Tameer-e-Millat University, Islamabad, Pakistan
Correspondence:
[*]
Address for correspondence: Dr. Mubin Mustafa Kiyani Ph.D., Shifa College of Medical Technology, Shifa Tameer-e-Millat University, Islamabad, Pakistan. E-mail: [email protected]. ORCID: https://orcid.org/0000-0003-0953-639X
Abstract: 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.
Keywords: Fatigue, low back pain, musculoskeletal pain, nordic questionnaire, restaurant chef
DOI: 10.3233/WOR-211321
Journal: Work, vol. 74, no. 4, pp. 1507-1513, 2023
