Kitchen Work Research Articles

Evaluation of a participatory ergonomic intervention process in kitchen work

We evaluated a participatory ergonomic intervention process applied in 59 municipal kitchens. In groups of three to five kitchens, the workers participated in eight workshops, and generated and evaluated solutions to optimize musculoskeletal load in their work. An ergonomist initiated and supported the process. By the end, 402 changes were implemented. Evaluative data were collected using research diaries, questionnaires, and focus group interviews. The intervention model proved feasible and the participatory approach was mostly experienced as motivating. The workers’ knowledge and awareness of ergonomics increased, which improved their ability to tackle ergonomic problems by themselves. The changes in ergonomics were perceived to decrease physical load and improve musculoskeletal health. As hindering factors for implementation, lack of time and motivation, and insufficient financial resources were mentioned. In addition, the workers expressed a wish for more support from the management, technical staff, and ergonomists.

Ergonomic Evaluation of Kitchen Work with Reference to Space Designing

Poorly designed kitchen work surfaces and storage spaces cause permanent body damage besides increasing the work cost. This justifies that height of kitchen work surfaces and storage spaces should ...

Co-occurrence of musculoskeletal pain among female kitchen workers

The co-occurrence of musculoskeletal pain symptoms in seven body sites and their combinations among women in kitchen work were studied. Data on musculoskeletal pain during the past 3 months in the neck, shoulders, forearms/hands, low back, hips, knees and ankles/feet were gathered by questionnaire from 495 female workers (mean age 45 years) in connection with an ergonomic intervention study in municipal kitchens of four cities in Finland. Altogether 122 kitchens (60% of those eligible) participated in the study. The response rate in the participating kitchens was 98%. The 3-month prevalence of any musculoskeletal pain was 87%, the most common sites being the neck (71%), low back (50%) and forearms/hands (49%). About 73% of the subjects had pain in at least two, 36% in four or more, and 10% in 6-7 sites. In pair wise comparisons, e.g. neck pain was associated with pain in other sites with prevalence ratios (PR) varying from 1.3 to 1.6, and ankle or foot pain with ratios between 1.9 and 2.4. The seven pain symptoms occurred in more than 80 different combinations. When the co-occurrence of pain was studied in three larger anatomical areas, i.e. any pain in the axial (neck and low back), upper limb and lower limb areas, subjects reporting concurrent pain in all three were the largest category (36% of the respondents). Altogether 53% of the workers reported pain in at least the axial and upper limb areas, and 48% in at least the axial and lower limb areas. Widespread co-occurrence of musculoskeletal pain symptoms was common among female kitchen workers with slight predominance in the upper body.

Displays of the Everyday. Relations between gender and the visibility of domestic work in the modern Finnish kitchen from the 1930s to the 1950s

This article discusses relations and interaction between gender and spatial arrangements of kitchens in the modern Finnish home from the 1930s to the 1950s. The focus is on the gendered and gendering aspects of habitation: the interrelationship between planning ideals and the lived space of the modern kitchen. Modernisation of homes was concentrated on the kitchen, an area that was turned into a small, efficient and rational workstation for one person, namely the active, professional housewife. While during the 1930s the goal was to separate kitchen work, defined as unhygienic, strictly off into its own space, during the 1950s the spatial continuum between kitchen, dining corner and living room became central. The kitchen was no longer an enclosed space, but was now integrated into the family rooms of the home. This ‘making visible’ of the work of housewife signified a radical change in terms of domestic labour, which now received a visible position in the home. However, it also signified that housework was to be purified and its material traces associated with femininity reduced. Kitchens, with their dazzling white surfaces, were generally depicted as having been cleansed of feminine fripperies and decoration. Instead of the denial of femininity, I would claim that this cleansing could be understood as its redefinition. Exhibiciones de lo cotidiano: Relaciones entre género y la visibilidad de trabajo domestica en la cocina moderna de Finlandia desde 1930 hasta 1950 Este articulo discute relaciones y interacciones entre género y los arreglos espaciales de cocinas en las casas modernas finlandés desde la década de los treintas hasta los años cincuenta. Se enfoca el aspecto de género de la habitación: la interrelación entre las planificaciones ideales y los espacios vividos de la cocina moderna. La modernización de casas fue concentrado en la cocina, un área que se volvió una estación de trabajo pequeña, eficiente y racional para una persona, a saber la ama de casa activa y profesional. El objetivo durante los treintas era separar el trabajo de cocina, definido como antihigiénico, en su propio espacio estrictamente lejos de otras partes de la casa, mientras que en los cincuentas un espacio continuo entre la cocina, la sala de comer, y la sala de estar se centralizó. La cocina ya no era un espacio cerrado sino que se integró en los cuartos de la familia de la casa. Esto ‘haciendo visible’ del trabajo de la ama de casa significó un cambio radical en términos del labor doméstico, que ahora recibió una posición visible en la casa. Sin embargo, significó también que tareas domésticas debía ser purificado y sus marcas materiales femeninas eran reducidos. Cocinas, con sus superficies blancas deslumbrante, fueron interpretado por lo general de haber estado limpiado de perifollos y decoraciones femeninas. En lugar de una negación de feminidad, yo contendería que esta purificación se podría entender como su redefinición.

Energy Intake and Energy Expenditure of Prisoners Involved in Different Worksheds

Modern prison is not just a mechanism for inflicting punishment on the offender, it is also a centre of rehabilitation. As a means of rehabilitation the convict prisoners are employed at different workshed, which is also a source of economic contr ibution to the prison. An attempt has been made to assess the energy intake and energy expenditure of the prisoner, which might effect their work efficiency at prison. The mean energy intake was lowest in subjects involved in carpentry work (2428 kcal) compared to subjects performing weaving 2585 kcal and kitchen work 2580 kcal. The mean energy expenditure of subjects involved in weaving and kitchen work was 2305 kcal and 2217 kcal, respectively. The 't®' test applied showed a significant difference in t he mean energy intake and energy expenditure of the subjects in all the three groups performing different activity.

MUSCULOSKELETAL DISORDERS IN CATERING WORKERS

ISEE-133 Introduction: Musculoskeletal disorders (MSDs) are among the leading causes of occupational injury and disability in industrialized countries. The national survey of work-related illnesses in Taiwan estimated that over 1 million workers suffer from musculoskeletal symptoms. Food service workers were found to have a higher risk of musculoskeletal symptoms from this survey. Aim: The aim of this cross-sectional study was to investigate the prevalence of and risk factors for musculoskeletal symptoms in catering workers at schools. Methods: In elementary and middle schools in Taiwan, lunch is provided to students either by purchased lunch box or the school kitchen. School catering workers are responsible for cooking lunch for students, teachers, and school personnel. We recruited female workers from all school kitchens of the 41 elementary and 19 middle schools of Tainan city, to participate in this investigation. The control group included labourers such as school supporting personnel not involved in kitchen work. A structured questionnaire was used to obtain information on work exposure and musculoskeletal symptoms, including the Nordic Musculoskeletal Questionnaire (NMQ). Physical examinations were carried out among catering workers by a rehabilitation specialist. Job-related risk factors were examined by using the MSDs checklist. Risk factors were compared with MSDs by regression analysis. Results: A total of 152 female catering workers and 153 referent workers completed the questionnaire. The catering workers reported high prevalence of pain over the shoulder/neck, low back, elbow and wrist, and areas numbness over the hands. Physical examination of the catering workers found high rates of lumbago (46.7%), carpal tunnel syndrome (45.4%), neck-shoulder syndrome (41.4%), and lateral humeral epicondylitis (33.5%). Neck/shoulder syndrome was associated with frequently raising arms over shoulders. Lumbago was associated with waist-twisting, more than 20 times/day. Carpal tunnel syndrome was related to the number of grasping movements and contact with ice or frozen materials. Conclusion: School catering workers were exposed to intensive work loads for the preparation of lunch for the school children. Higher prevalence of MSDs were found in catering workers as compared to other school supporting personnel. Job-related activities were identified as contributors to the musculoskeletal conditions in school catering workers. A preventive strategy to target these risk factors is warranted.

Utilising the Concept of Protection in Health Maintenance among the Bena in Tanzania

This article reports the findings of a study of the protective health care actions by the Bena. The article is based on an ethnographic research project that dealt with cultural care among the Bena tribe in the Ilembula villages in Tanzania. The data were collected with open-ended interviews and participatory observation. Forty-nine villagers were interviewed. The findings show that childhood and adulthood include some sensitive phases of the Bena life span that require protective actions to ensure reproductive, physical, and mental health. The following main protective actions were related to health protection in the sensitive phases: taking local herbs, avoiding sexual relations, hiding menstruation and early pregnancy from others, avoiding contacts with magic, avoiding kitchen work, using one's own utensils, and omitting greeting others.

Applying Capacity-management Science

Using capacity-management science (CMS), a restaurant manager can make fact-based decisions on staffing and procedures to enhance both the guest's experience and restaurant profitability. The case of Browns Restaurant Group in London, England, provides an example of a CMS application. Managers at parent company Bass PLC thought Browns was not achieving its full potential. As project consultants, the authors applied CMS as follows. (1) Define the components of the restaurant production and servicedelivery system; (2) Measure the capacities of each component using work study and other measurement methods; (3) Measure the historical demand for each component by operating environment (e.g., meal period by day of week); (4) Calculate ideal capacity-usage levels by factoring steps 2 and 3; (5) Compare current usage with ideal capacity-usage levels and determine reasons for any variance; and (6) Establish working teams to rework any process, policy, layout, or capacity constraints that inhibit ideal performance. The analysis showed that Browns needed to increase its waitstaff for enhanced service, but could more than make up for that expense with a substantial reduction in kitchen work hours.

MOVAID: a personal robot in everyday life of disabled and elderly people

The growing number of disabled and elderly citizens, on one side, and the wide spreading of technology in everyday life, on the other, has led to a consistent effort devoted to the research of technological solutions for improving the quality of life of disabled and elderly people. Technology can actually provide a wide range of solutions, at different levels of complexity and cost. The recent progress of research in advanced robotics allows robotic solutions to be applied to assist disabled and elderly people in everyday life. The MOVAID project, promoted by the European Commission within the TIDE programme, and co-ordinated by the Scuola Superiore Sant’Anna (Pisa, Italy), represents one of the first attempts to propose robotic assistance in such a personal sphere of activities as everyday life at home. Ten partners from five European countries joined the MOVAID Consortium, including Universities, validation centres, and industries. The MOVAID project proposed, applied and validated some innovative concepts for the design and development of a modular robotic solution to the problem of personal assistance, by implementing a mobile robotic system and dedicated interfaces to standard appliances. The final objective of the MOVAID project was to demonstrate two points. First, how mass consumer technological products, when accessible for disabled and elderly people, can enhance their level of autonomy in everyday activities. Second, how a robotic solution is not only technically feasible, but also acceptable from the user’s point of view, if integrated in a modular assistance system. The basic philosophy of the project relies on the concepts of ‘design for all’ and ‘user oriented approach’, as key factors for the introduction of technology in everyday activities. Such concepts were realised in the functional and physical distribution of the system in the house, including docking facilities for the mobile robotic unit. The MOVAID system consists of a number of fixed workstations (PCs), located where main activities are carried out at home, such as the kitchen and the bedroom, along with a mobile robotic unit able to navigate in the house avoiding unexpected obstacles, to grasp and manipulate common objects and to dock to the fixed workstations for data exchange and power supply. Commands to the robot are given in a high level language through a graphical interface running on the fixed workstations. On the user interface, a continuous visual feed-back from on-board cameras is also shown to the user, allowing him/her not only to monitor what the robot is doing, but also to collaborate with it, by indicating objects and positions directly on the screen. Moreover, to allow and ease access to standard technological products, interfaces for standard kitchen appliances were studied, and a prototype of a microwave oven interface, offering the oven basic functionality, was developed and tested. Typical tasks for the system, defined on the basis of identified users needs, are: to warm up some food in a microwave oven and serve it at the user’s bed; to clean the kitchen work surface; and to remove dirty sheets from a bed. The developed prototype MOVAID system has been successfully validated with potential users in Italy, France and Switzerland, both through demonstrations and user trials, carried out in a residential house for disabled people in Italy. The paper summarises the project and its achievements. The basic philosophy and the approach are introduced and a detailed description of the system is then provided, including the technical aspects related to the components design and development. Finally, the results of the validation phase on the system prototype are reported and discussed.

Physiological strain during kitchen work in relation to maximal and task-specific peak values

Six female and three male subjects from a hospital kitchen volunteered for the study. The subjects were working on a conveyor belt collecting and sorting dirty plates, glasses and cutlery for cleaning. In the study, a medical examination, a maximal clinical exercise test with a 12-lead electrocardiogram (ECG) and a maximal arm cranking test were performed in the laboratory. Further, each subject was studied for 30 min during a normal work shift in the kitchen. Oxygen uptake (VO2) and heart rate (HR) were continuously registered. During the work period, a rating of perceived exertion (RPE) was asked at the 5th, 15th and 30th minute. Physiological responses were measured by a portable system (K4) both in the laboratory and in the field. VO2 and HR measured in the field were proportioned to corresponding maximal values during cycling and to peak values during arm-cranking. The mean VO2 for the male and the female subjects during kitchen work was 0.65±0.16 l min-1. This corresponded to 24% of VO2max and to 41% of VO2peak during arm-cranking. The difference was significant (p<0.001). Owing to a magnetic field at the conveyor belt, reliable HR values were obtained only from the female subjects. The mean HR during work among the female subjects was 101 beats min-1. It corresponded to 55% of HRmax and 67% of HR during arm-cranking (p<0.05). The present study shows that the peak relative work intensity is markedly higher when it is expressed relative to the corresponding muscle group's VO2peak instead of the VO2max. Similar difference was also seen in the HR response. More task-specific testing of physical capacity may provide improved evaluation of physical strain in a job.

Cozinhando o imprevisto e o improviso

This article intends to discuss the theoretical statements that direct the work on the psychoanalysis-orientated institutions, like éclairage psychanalytique, unpredictable and impromptu. The starting of these reflections lies on the kitchen work at Bonneuil School.

Complaints about poor sound insulation between dwellings in england and wales

This paper presents the findings of a small study, undertaken in England and Wales between April 1992 and March 1994, where we investigated complaints about poor sound insulation between dwellings. The purpose of the project was to determine the types of noise that cause complaint and to see if it was common for complainants to live in dwellings having sound insulation below the level generally regarded as reasonable. A total of 40 case studies of complaints were investigated. Each case study involved interviews with the complainant and adjacent residents, together with physical measurements of airborne sound insulation and impact sound transmission. The main noises heard by complainants are music/television/radio, voices, footfalls, closing and banging doors, sockets, switches, impacts on kitchen work surfaces and plumbing noises. Noises from modern household appliances such as washing machines, vacuum cleaners and telephones are also commonly mentioned as part of a complaint about domestic sound insulation. The study has shown that, in the main, complainants do live in dwellings having sound insulation below the standard generally regarded as reasonable for Building Regulations purposes. However, the survey also indicates that some people are dissatisfied even when their home meets the intended standard—although these complaints are often concerned with banging doors and other noises not controlled by Regulations.

Design of a Standardized Kitchen and Equipment Plan for Long Term Care Facilities

LEARNING OUTCOME: To identify key concepts in designing kitchens and specifying equipment for long term care facility food service. Kitchens in long term care are often designed by architects who have limited knowledge of food service needs. There is little in the literature to support the design requirements of smaller kitchens needed in 120-160 bed facilities. During a major expansion of a large multi-facility nursing home chain, there became a need to develop a standardized kitchen plan for use in centers of varying size and layout. As new kitchens were opened and put in operation, the need for flexibility to accommodate a range of variables in food service became apparent, including (1) facility services such as traditional nursing care, medical specialty services, Alzheimer/dementia units and intensive rehabilitation (2) types of meal service such as restaurant style in upscale dining rooms, smaller functional care specific dining rooms and room service (3) menu variations based on regional and ethnic preferences (4) adaptability for use in a certified Kosher food service (5) varying skill levels of kitchen staff (6) state specific building codes. A written survey of managers in recently opened centers was conducted. This information was used to develop an initial basic design which kept food production simple, used cook and serve preparation and accommodated limited inventory storage needs. Standardization of equipment specifications allowed for direct negotiations with manufacturers rather than distributors resulted in economies of purchasing. After new kitchens were constructed using the revised design, results were tested by site visits, staff interviews and observation of food production and kitchen work flow. Successful concepts in the design included (1) keeping interior wall structures limited (2) aligning the cook line in close proximity to tray assembly (3) placing the tray line to allow transport of tray carts towards any/opposite kitchen exits (4) installing multiple electrical outlets to facilitate movement or addition of small equipment (5) extending hood length as much as possible to allow for addition or movement of cooking equipment (6) increasing square footage by heightening refrigeration and storage areas.

The Memory of the People Around Us Is Disturbing and Is Indelible (Marina)

The purpose of our activities is to create a therapeutic relationship between staff members and patients. These activities include: kitchen work, cabinetmaking, bookbinding, and working with dried flowers. In the course of participating in these activities, at certain structured moments we use speech and expressive activities as an instrument to promote group interaction and the acquisition of social skills. Group activities include drawing, music, speech, and verbalization. Although these activities are quite diversified, they all have the same goal, namely, to promote good group relationships. The idea is to create a protected environment, almost like an island, in which we can experiment with helping the patients recover or cultivate the ability to form social relations so as to function in the outside world. Our film attempted to capture certain representative moments. There was, of course, the risk that the picture provided would be rather fragmen-

Assessment of Health Risks in Canteen Kitchens.

The ergonomic, occupational hygiene, and safety factors in canteen kitchen work were examined using worksite surveys and a questionnaire. Pain in the shoulders was found to be associated with the raised position of the upper limbs caused by excessively high working surfaces. Temperature, ventilation, and especially drafts caused the greatest disturbance at the workplace. Measurements revealed that variations in temperature during the day and between the neck and ankle caused the complaints. The most commonly occurring accident involved a wound to the fingers caused by a knife. However, employees reported burns to be the greatest accident risk. The two methods gave the most contradictory results concerning accidents and safety evaluations and the results corresponded best in ergonomic factors.

Specificity of Widal test in healthy blood donors and patients with meningitis

The Widal agglutination test detects serum antibodies against the O and H antigens of Salmonella typhi, and Salmonella paratyphi A, B, or C. Clinicians in Africa commonly use the Widal test diagnose typhoid fever despite well recognised false positive and false negative results. In Malawi, patients presenting urban hospitals or private clinics with fever and headache who do not have malaria or who have not responded anti-malarial chemotherapy often have a Widal test; a positive test usually leads a diagnosis of typhoid fever and treatment with chloramphenicol for 2 weeks. Healthy persons who apply for work in kitchens or restaurants may also be requested by their prospective employers have a Widal test to rule out typhoid fever; a positive result precludes the individual from such work, and often leads treatment with chloramphenicol for 2 weeks. An important cause of fever and headache is meningitis. Chronic meningitis, presenting with fever, headache and confusion, and often due infection with Cryptocoecus neoformans or Mycobacterium tuberculosis, may be particularly difficult distinguish clinically from typhoid fever. There is little information in Malawi about the specificity of Widal testing in healthy persons or in people with meningitis. Thus we carried out a prospective study investigate this.

AIDS prevention in European prisons

Informations on HIV/AIDS in prisons which include 32 prison-systems in 17 European countries have been collected. The principle of equivalence of preventive measures and health care between prisons and the outside community, prison authorities should strive to prevent HIV transmission in prisons. There have been major developments in effective prevention programmes in the community, there has been less progress within the prison-systems. Information on AIDS is provided to prisoners in almost all prison-systems. While condom distribution is practiced in a growing number of systems, no prison systems have adopted syringes/needle distribution or exchange during incarceration. A few system have accepted distribution of a disinfectant (diluted bleach) with instruction on cleaning injection materials. Despite clear recommendations made by international bodies in 1987/88, it must be concluded that discrimination and segregation (restriction from access to workshops, specially work in kitchens) remain widespread in 1992.

Choosing durable goods for household production: economic efficiency of household durables

A model of use‐utility of household durables was developed and estimated using survey data. The survey was conducted to identify attributes relating to the efficiency of kitchen work centres. Indexes for the most important attributes were developed and used to compare different selections of equipment. The impact of adding an equipment item was found to vary with the characteristics of the item, the degree of importance ascribed to attributes of the work center and specific functions performed there

シンク周りにおける台所作業の考察 : その1 作業時間分析

We have video recorded the kitchen work three days in ten houses and then we analyzed them. Working time around the sink is about 200 minutes and not affected by sink types or days of the week, and about half of it is the working time in the sink. The working time is related to the food kinds number which shows the quality of the menu, and average times of washing and opening faucets are closely related. Almost all water is not used for drink. The working time is mainly affected by quality index like food kinds number rather than quantity index like number of a family members.

Shared meal preparation in residential kitchens: implications for kitchen planning

A comparison was made of the use of residential kitchen work centres by one worker and by two workers during a dinner meal preparation in which a microwave oven was utilized. When the meal was prepared by two workers they divided the work load by menu item and utilized separate work stations; typically, only one worker prepared the menu items requiring actual cooking. However, whether the meal preparation was individual or shared, the sink and preparation centres were the most frequently used.