Figure 1
Map of the study areas.
Table 1
The content of diseases symptoms section of the questionnaire.
| Work-related diseases/disorders | Symptoms |
|---|---|
| Respiratory | Cough, Phlegm, Shortness of breath, Wheezing |
| Neurological | Headache, Confusion, Vibration, Memory impairment, Seizure, Finger tingling |
| Mental | Excessive anger, Aggression, Anxiety, Low mood, Reduced motivation, Feeling of loneliness |
| Circulatory | Chest pain, Heartbeat, Shortness of breath at night, Shortness of breath in sleep mode, Bruise, Syncope history |
| End extremities | Tingling, White fingers, Numbness, Pain in fingers, Deformation |
| Musculoskeletal | Dry joints, Back pain, Knee pain, Shoulder pain, Elbow pain, Neck pain |
| Eye | Reduced visual acuity, Blurred vision, Eye fatigue, Diplopia, Burning eyes, Itchy eye, Fear of light, Tearing |
| Skin/hair/nail | Skin itching, Hair loss, Skin redness, Change in skin color, Chronic wound, Flaking, Change in the nail color, Dryness and cracking, Granules |
| Nose/ear | Hearing loss, Tinnitus, Dizziness, Ear pain, Ear discharge, hoarseness, Sore throat, Rhinorrhea, Olfactory disorder, Itching and burning nose, Nose bleeding, Dry mouth, Metallic taste in the mouth |
| Digestive | Anorexia, Nausea, Vomit, Stomachache, Stomach burning, Diarrhea, Constipation, Blood in the stool |
| Renal | Burning urine, Frequent urination, Bloody urine, Abnormal pain, Testicular mass |
Figure 2
The prevalence of work-related injuries in the studied restaurant workers.
Figure 3
The prevalence of work-related injuries in various parts of the body in the studied restaurants workers.
Table 2
Four demographic characteristics of restaurant workers and the association between the prevalence of work-related injuries and musculoskeletal disorders (n = 300).
| Dependent variables | Work-related injuries | Musculoskeletal disorders | ||||
|---|---|---|---|---|---|---|
| Independent variables/number(percent) | Number (percent) | P* | Number (percent | P* | ||
| Age (year) | Under 20 | 11 (3.7%) | 7 (2.3%) | 0.085 | 1 (0.3%) | <0.001** |
| 21–30 | 116 (38.7%) | 93 (31%) | 69 (39%) | |||
| 31–40 | 99 (33%) | 88 (29.3%) | 77 (25.7%) | |||
| 41–50 | 46 (15.3%) | 38 (32.7%) | 39 (33%) | |||
| Over 50 | 28 (9.3%) | 26 (8.7%) | 25 (8.3%) | |||
| Work experience (year) | 1–5 | 108 (36%) | 82 (27.3%) | 0.012** | 59 (19.7%) | <0.001** |
| 6–10 | 76 (25.3%) | 63 (21%) | 55 (18.3%) | |||
| 11–15 | 61 (20.3%) | 55 (18.3%) | 50 (16.7%) | |||
| 16–20 | 27 (9%) | 24 (8%) | 22 (7.3%) | |||
| More than 20 | 28 (9.3%) | 28 (9.3%) | 25 (8.3%) | |||
| Restaurant size (number of meals per day) | Small (<150 meals) | 29 (9.7%) | 25 (8.3%) | 0.08 | 21 (7%) | 0.909 |
| Medium (150–500 meals) | 117 (39%) | 102 (34%) | 81 (27%) | |||
| Large (500–1500 meals) | 36 (12%) | 25 (8.3%) | 27 (9%) | |||
| Very large (>1500 meals) | 118 (39.3%) | 100 (33.3%) | 82 (27.3%) | |||
| Number of workers | 1–5 | 71 (23.7%) | 61 (21.3%) | 0.14 | 44 (14.7%) | 0.281 |
| 6–10 | 80 (26.7%) | 72 (24%) | 59 (19.7%) | |||
| 11–20 | 23 (7.7%) | 19 (6.3%) | 20 (6.7%) | |||
| 21–30 | 25 (8.3%) | 24 (8%) | 18 (6%) | |||
| 31–50 | 43 (14.3%) | 31 (10.3%) | 27 (9%) | |||
| 51–70 | 27 (9%) | 18 (6%) | 20 (6.7%) | |||
| More than 70 | 31 (10.3%) | 27 (9%) | 23 (7.7%) | |||
[i] * Pearson Chi – Square.
** P < 0.05 and had a significance difference.
Table 3
Three demographic characteristics of restaurant workers and the association between the prevalence of work-related injuries and musculoskeletal disorders (n = 300).
| Dependent variables | Work-related injuries | Musculoskeletal disorders | ||||
|---|---|---|---|---|---|---|
| Independent variables/number(percent) | Number (percent) | P* | Number (percent) | P* | ||
| Job title (job activities) | Chef (cooking) | 161 (53.7%) | 154 (51.3%) | <0.001** | 121 (40.3%) | 0.057 |
| Kitchen workers (preparation, washing and cleaning) | 98 (32.7%) | 90 (30%) | 0.011** | 74 (24.7%) | 0.181 | |
| Delivery, warehousing | 19 (6.3%) | 6 (2%) | 0.091 | 8 (2.6%) | 0.99 | |
| Waiter | 22 (7.3%) | 16 (5.3%) | 0.347 | 19 (6.3%) | 0.62 | |
| Level of education | Uneducated | 10 (3.3%) | 8 (2.7%) | 0.821 | 7 (2.3%) | 0.38 |
| Primary | 43 (14.3%) | 36 (12%) | 32 (10.7%) | |||
| Diploma | 214 (71.3%) | 172 (60.7%) | 153 (51%) | |||
| Academic | 33 (11%) | 26 (8.7%) | 19 (6.3%) | |||
| Type of employment (contract type) | Temporary | 221 (73.7%) | 185 (61.7%) | 0.969 | 121 (43.7%) | 0.542 |
| Permanent | 79 (26.3%) | 67 (22.4%) | 58 (19.3%) | |||
[i] * Pearson Chi – Square.
** P < 0.05 and had a significance difference.
Figure 4
The prevalence of work-related injuries and illnesses in the studied restaurant workers.
Figure 5
The prevalence of musculoskeletal disorders in the studied restaurant workers.