To clarify the correlation between kitchen work-related burns and cuts and job stress, a self-administered questionnaire survey was conducted involving 991 kitchen workers among 126 kitchen facilities. The demographics, condition of burns and cuts, job stress with the Brief Job Stress Questionnaire (BJSQ), health condition, and work-related and environmental factors were surveyed. Multiple logistic regression models and trend tests were used according to quartiles (Q1, Q2, Q3, and Q4) of each sub-scale BJSQ.
View Article and Find Full Text PDFThis study investigated risk factors for frequent work-related burn and cut injuries and low back pain (LBP) among kitchen workers including personal, work-related and environmental factors. Subjects were 991 kitchen workers in 103 schools, 17 hospitals and nursing homes, and 6 restaurants in central Japan. A cross-sectional survey was carried out using a structured self-administered questionnaire.
View Article and Find Full Text PDFObjectives: Many kitchen work environments are considered to be severe; however, when kitchens are reformed or work systems are changed, the question of how this influences kitchen workers and environments arises. The purpose of this study is to examine whether there was a change in workload and job-related stress for workers after a workplace environment and work system change in a hospital kitchen.
Methods: The study design is a pre-post comparison of a case, performed in 2006 and 2008.
The purpose of this study was to clarify the effect of working environments of different kinds of commercial kitchens on the thermal strain of kitchen workers. This study design was cross-sectional study, and data collection was performed during busy time in commercial kitchen from August to September 2006. The research subjects were 8 institutions, involving 7 cookers, and 16 men.
View Article and Find Full Text PDFTo elucidate the subjective thermal strain of workers in kitchen working environments, we performed a cross-sectional study involving 991 workers in 126 kitchen facilities in Japan, using a self-reporting questionnaire survey and subjective judgment scales (SJS). The ambient temperature, mean radiant temperature (MRT), and wet-bulb globe temperature (WBGT) index were measured in 10 kitchen facilities of the 126 kitchens. The association of SJS with the types of kitchen was estimated by multiple logistic regression models.
View Article and Find Full Text PDFTo clarify the association between heat stress, physiological responses and subjective workload evaluations in kitchens using an induction heating stove (IH stove) or gas stove. The study design was an experimental trial involving 12 young men. The trial measured ambient dry-bulb temperature, globe temperature, wet-bulb globe temperature (WBGT) and relative humidity; the subjects' weight, heart rate, blood pressure, oxygen uptake, amount of activity, body temperature, subjective awareness of heat and workload before and after mock cooking for 30 min.
View Article and Find Full Text PDFSalt intake in childhood is a risk factor for developing hypertension later in life. As health education for children to decrease salt intake, it is important for them to know the relationship between salty taste preference and salt intake. The objective of this study was to investigate the relationship between children's salty taste preference and their salt intake.
View Article and Find Full Text PDFObjective: The study was a non-randomized, parallel-group comparison to evaluate the efficacy of a community-based weight reduction program with exercise and diet modification for overweight adults using existing community health services.
Methods: The study population consisted of 1,115 community-dwelling people who underwent annual health checkups in 2002 and were screened by exclusion criteria (age> 65, body mass index (BMI) < 24.2).
Objective: To evaluate the effectiveness of the Life Style Modification Program for Physical Activity and Diet (LiSM-PAN) in comparison to a conventional healthcare program.
Method: Subjects with risk factor(s) for chronic disease were allocated as a cluster to the LiSM group (n=92) or the Control group (n=85). The LiSM-PAN program consisted of counseling plus social and environment support, and the Control program consisted of written feedback for changing physical activity and dietary practice.