중고령 조리종사원의 근골격계 자각증상

• 영문명: Subjective Musculoskeletal Symptoms in Mid-Old-Age Food Preparation Workers
• 발행기관: 대한치료과학회
• 저자명: 김희수(Kim Hee-Soo) 허진강(Hur Jin-Gang) 우지혜(Woo Ji-Hae) 송재철(Song Jae-Chul) 이선엽(Lee Sun-Yeob)
• 간행물 정보: 『대한치료과학회지』Vol. 1, No. 1, 47~56쪽, 전체 9쪽
• 주제분류: 의약학 > 재활의학
• 파일형태: PDF
• 발행일자: 2009.12.31

영문 초록

Objective: The purpose of this study was to analyze the risk factors of the musculoskeletal workload of mid-old-age food preparation workers by identifying the differences in the complaints of subjective symptoms between mid-old-age housewives and mid-old-age food preparation workers. Method: This study was carried out on a total of 83 subjects from April 2009 through July 2009: 43 food preparation workers at the catering department of general hospital A, with a high rate of mid-old-age food preparation staff, and 40 full-time housewives (40-59 years old). Results: The analysis of the relationship between the rates of the subjective symptoms of the two groups showed that the mid-old-age food preparation workers had a 7.8-fold higher risk of developing musculoskeletal diseases than the full-time housewives. The musculoskeletal workload of the mid-old-age food preparation workers included repetitive motions, uncomfortable postures, and heavy lifting. Conclusion: It is hoped that this study will help provide mid-old-age people with opportunities for appropriate economic activity and labor and will help improve their work postures and methods as well as their environmental-risk factors.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 연구결과

Ⅳ. 고찰

Ⅴ. 결론

참고문헌

키워드

Musculoskeletal disease mid-old-age workers food preparation workers