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A Survey on Different Posture Adopted by the Food Production Staff at Work

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A Survey on Different Posture Adopted by the Food Production Staff at Work


Ms. Aarti Memkiya | Dr. Paulomi Dalal

https://doi.org/10.31142/ijtsrd3583



Ms. Aarti Memkiya | Dr. Paulomi Dalal "A Survey on Different Posture Adopted by the Food Production Staff at Work" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-6, October 2017, pp.491-495, URL: https://www.ijtsrd.com/papers/ijtsrd3583.pdf

Background: The health constraint faced by production workers affects the quality of the work. The productivity of the workers is affected by the Work Related Musculoskeletal Disorder (WMSD) which limits the movement of the workers. The comfort workplace condition, known as ergonomic environment is important to prevent the occurrence of the WMSD. Proper ergonomic workplace considers the condition of the workers while doing the assigned work. Objectives: The objectives of this study are 1) to explore the socio-demographic characteristics of food production staff. 2) To find out different postures adopted by the food production staff at work. 3) To find out different body parts involved with musculoskeletal disorders. Methodology: Total 60 respondents were selected conveniently for this study from the hotels of Vadodara, Anand and Ahmedabad city of Gujarat State. Data was collected by using structured interview schedule. Results: Most of the education level was Higher Secondary (55%). The duration of job experience was 4-8 years (52%). From the findings, the workers were exposed to the awkward posture which leads to the Work Musculoskeletal Disorders (WMSDs). The results show that the workers are exposed to the WMSD in different level of risks. The result indicates that most discomfort of the body regions was in the lower back (23%), wrist (21%) and calf muscle (26%). The most common risk factors were working in awkward position, repetitive task and carry heavy load. Conclusion: Musculoskeletal pain has significant impact on work ability among the food production staff.

Hospitality, hotel, WRMDs, food production staff


IJTSRD3583
Volume-1 | Issue-6, October 2017
491-495
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

International Journal of Trend in Scientific Research and Development - IJTSRD having online ISSN 2456-6470. IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas like Sciences, Technology, Innovation, Engineering, Agriculture, Management and many more and it is recommended by all Universities, review articles and short communications in all subjects. IJTSRD running an International Journal who are proving quality publication of peer reviewed and refereed international journals from diverse fields that emphasizes new research, development and their applications. IJTSRD provides an online access to exchange your research work, technical notes & surveying results among professionals throughout the world in e-journals. IJTSRD is a fastest growing and dynamic professional organization. The aim of this organization is to provide access not only to world class research resources, but through its professionals aim to bring in a significant transformation in the real of open access journals and online publishing.

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