Ergonomic assessment of work-related musculoskeletal discomfort and fatigue among banquet workers serving Chinese Cuisine in Taiwan

Jong Yu Chyuan, Chung Yi Li, Fang Chung Sung

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

An ergonomics survey was conducted to investigate the musculoskeletal discomfort and fatigue for banquet workers serving Chinese Cuisine in Taiwan. A convenience sample (328 servers) was recruited, 91.8% of them were aged 15-24 years. A body map with a self-report checklist of physical fitness and fatigue syndromes were used to measure participants' discomfort levels during a 5-h work. The discomfort level increased for all measured body sites (p < 0.001) with the highest increase in the left elbow (130%). The discomfort rate was most prevalent in the left foot (59.8%). The multinomial multiple logistic regression model showed younger workers were more likely than senior workers to complain of discomfort in the left knee, left lower leg, and right foot (p < 0.05). Discomfort of the right knee had strong associations with height (OR = 2.76), weight (OR = 4.65), or body mass index (OR = 58.2). "Hunger and thirst" (72.3%) and "feeling the eyes were tired" (63.6%) were the most prevalent complaints among self-reported fatigue syndromes.

Original languageEnglish
Pages (from-to)55-67
Number of pages13
JournalJournal of Foodservice Business Research
Volume8
Issue number4
DOIs
Publication statusPublished - 2006 Nov 28

All Science Journal Classification (ASJC) codes

  • Food Science

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