Volume 7, Issue 2 (2022)
IJMPP 2022, 7(2): 720-727 |
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Research code: Prevalence of Musculoskeletal Disorders and Ergonomic Risk Factors among Hamadan Bread-Bakers
Ethics code: 9606143742
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torkaman J, Ghavamedin Attari S. Prevalence of Musculoskeletal Disorders and Ergonomic Risk Factors among Bread-Bakers. IJMPP 2022; 7 (2) :720-727
URL: http://ijmpp.modares.ac.ir/article-32-59320-en.html
URL: http://ijmpp.modares.ac.ir/article-32-59320-en.html
1- Department of Ergonomics, School of Health, Hamadan University of Medical Sciences, Hamadan, Iran , ja.to91@yahoo.com
2- 2 Department of Environmental and Oc- cupational Health Engineering, Hamadan University of Medical Sciences, Hamadan, Iran 3 Department of Occupational Health and safety Engineering, Borujerd Branch, Islamic Azad University, Boru- jerd, Iran
2- 2 Department of Environmental and Oc- cupational Health Engineering, Hamadan University of Medical Sciences, Hamadan, Iran 3 Department of Occupational Health and safety Engineering, Borujerd Branch, Islamic Azad University, Boru- jerd, Iran
Abstract: (1710 Views)
Aim: Musculoskeletal Disorders (MSDs) are the most common work-related problem in many bakery workers in developing and industrialized countries. This study aimed to assess the rate and ergonomic risk factors of MSDs among traditional bread bakers in Hamadan.
Method and Materials: This cross-sectional descriptive-analytic study was conducted on 310 traditional bread bakers in Hamadan, Iran. The prevalence of MSDs was assessed using the Nordic Questionnaire (NQ), body map, and Visual Analogue Scale (VAS). Analysis of data was performed in SPSS (version 20) using Chi-square and independent T tests.
Findings:The Mean and Standard Deviation (M±SD) of work experience, height, weight, Body Mass Index (BMI) and age were respectively, 4±6.82 (Year), 1.6±0.08 (M), 60±12.76 (kg), 24.65±4.70 and 43.5±12.60 (Year). The involved organs in baking consisted of the neck, shoulder, back, waist, elbow, arm, hand, thigh, knee, shin and ankle. The highest prevalence rates of pain in the studied workers referred to the middle back (N=38; %92.68), knees (N=33; %80.49), shoulders (N=13; %30.95), forearms (N=11; %26.19) and wrists (N=11; %26.19) respectively.The prevalence of MSDs correlated with BMI and work experience significantly (P ≤0.05).
Conclusion: As, this study revealed that the rate of musculoskeletal disorders in the different body regions of bread bakers were high, properinterventional preventive management are strongly recommended to be designed and impleneted to eliminate the disorders among this target group.
Method and Materials: This cross-sectional descriptive-analytic study was conducted on 310 traditional bread bakers in Hamadan, Iran. The prevalence of MSDs was assessed using the Nordic Questionnaire (NQ), body map, and Visual Analogue Scale (VAS). Analysis of data was performed in SPSS (version 20) using Chi-square and independent T tests.
Findings:The Mean and Standard Deviation (M±SD) of work experience, height, weight, Body Mass Index (BMI) and age were respectively, 4±6.82 (Year), 1.6±0.08 (M), 60±12.76 (kg), 24.65±4.70 and 43.5±12.60 (Year). The involved organs in baking consisted of the neck, shoulder, back, waist, elbow, arm, hand, thigh, knee, shin and ankle. The highest prevalence rates of pain in the studied workers referred to the middle back (N=38; %92.68), knees (N=33; %80.49), shoulders (N=13; %30.95), forearms (N=11; %26.19) and wrists (N=11; %26.19) respectively.The prevalence of MSDs correlated with BMI and work experience significantly (P ≤0.05).
Conclusion: As, this study revealed that the rate of musculoskeletal disorders in the different body regions of bread bakers were high, properinterventional preventive management are strongly recommended to be designed and impleneted to eliminate the disorders among this target group.
Keywords: Body Map, Nordic Questionnaire (NQ), Musculoskeletal Disorders(MSDs), Visual Analog Scale.
Article Type: Descriptive & Survey |
Subject:
Musculoskeletal Pain Prevention
Received: 2022/02/5 | Accepted: 2022/03/4 | Published: 2022/04/20
Received: 2022/02/5 | Accepted: 2022/03/4 | Published: 2022/04/20
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