BANGALORE, KARNATAKA.
ANNEXURE II
PROFORMA FOR REGISTRATION OF SUBJECT FOR DISSERTATION1 / Name of the Candidate
and Address /
KARTIK SUKHWAL.
SRINIVAS COLLEGE OF PHYSIOTHERAPY AND RESEARCH CENTER,PANDESHWARA,
MANGALORE-575001
2 /
Name of the Institute
/ SRINIVAS COLLEGE OF PHYSIOTHERAPY AND RESEARCH CENTER, MANGALORE.3 /
Course of Study and
Subject / Master of Physiotherapy (MPT)2 years Degree Course.
“Musculoskeletal Disorder & Sports”
4 /Date of Admission
To Course / 08/07/20115 /
Title of the Topic
/ “Relationship Between BMI, Work Related Musculo-Skeletal Disorders And Occupational Stress Among Professional Chef’s”.6.
7
8. /
Brief resume of the intended work:
6.1 Need for the study:Work related musculoskeletal disorders (WRMSDs) refers to diseases that occur in connection with muscles, tendons and nerves1 such as carpal tunnel syndrome, rotator cuff syndrome, epicondylitis, low back and neck pain take a large social and financial toll on the worker, the employer and society as a whole.2
In recent years investigation of WRMSDs among industrialized countries and industrially developing countries (IDC) has attracted considerable attention because of its importance in assessing ergonomical risk factors involved in industrial workplaces.3
Workplace risk factors include the physical demands imposed by performing the task, such as posture adopted, force applied, frequency and repetition of movement, task duration and vibration experienced.4 Additional factors associated with WRMSDs are environmental factors such as climate, noise and illumination.5
Compared to former generations, today there is a readily available greater food supply and less physical activity in leisure and labour time.6 However, people today are confronted more frequently with complex psychosocial demands.6
Certain aspects of chef’s occupation, such as the irregular working hours, erratic mealtimes and consumption of rich food may lead to a higher disease risk due to a higher energy intake, in particular of fat. Furthermore, psychosocial factors leading to mental stress instigated by working under time pressure during peak periods and complaints from discontented customers may additionally add to the risk of
disease.7
Overweight and obesity have been found to be most frequent risk factors in chef’s along with job related stress.7
This reported stress is markedly higher in this working population. Excessive workload, feeling undervalued and communication issues are some other common problems faced by chef’s in their daily routine .8
A study in Ireland population showed a incidence of musculoskeletal disorders for 10% of the working episodes, with 43 injuries and 8 episodes of occupational diseases.9
Observational and subjective methods have proved to be highly applicable and cost effective in industrial context.10 Work related musculoskeletal disorders and occupational stress are assessed using Cornell University’s musculoskeletal discomfort questionnaire (CMDQ) and occupational stress index(OSI) which are reliable and valid measures.11,12
By knowing about the risk factors and prevalence of WRMSDs and occupational stress in the chef population there has been major interest to assess the risk factors causing WRMSDs and occupational stress in the chef population which will give better knowledge for further ergonomic advice, prevention and intervention program in workplace.8
As obesity and overweight have been identified as a major risk factor in chefs, 7 assessing BMI can help identify its relation to development on WRMSD’s and occupational stress.
As limited literatures are available to assess relationship between BMI, work related musculoskeletal disorders and occupational stress among professional chef’s hence this study intend to evaluate their relation in this population.
6.2 Review of Literature:
1. Jasobanta Sethi, Jaspal.S.S, Vijay.I (2011) did a study to find out the effect of BMI on work related musculoskeletal discomforts and occupational stress of computer workers in a
developed ergonomic setup and concluded that there is a significant association among high BMI subjects with their increase scores of musculoskeletal discomfort and occupational stress.15
2. Danielle Hartung, Martina Stadeler, Romamo Griesjaber et al., (2010) did a study to compare work and diet-related risk factors between two occupational groups(chefs and office workers) and concluded that chef group is at more risk towards overweight and obesity and showed that work-related influences cannot be ignored.7
3. R. Murray-Gibbons, C. Gibbons, (2007) studied the occupational stress experienced by chefs and the moderating influence of coping behavior and locus of control on stress outcomes and reported stress was markedly higher than in previous research, excessive workload, feeling undervalued and communication issues were common.8
4. Dr. Jason Devereux, Dr. Leif R, Dr. Vincent Kelly et al., (2004) conducted a study to establish the role of stress and other psychological factors on the development and reporting of musculoskeletal disorders and concluded that high perceived job stress was an intermediate factor between high exposure to both physical and psychosocial work risk factors and self-reported low-back, upper back and hands/wrists complaints. Psychosomatic symptoms, depression and perceived life stress may act independently to increase the likelihood of developing musculoskeletal complaints.16
5. Somnath et al. (2003) studied prevalence of upper extremity cumulative trauma disorder(CTD)among the workers in different unorganized sectors of West Bengal, India and they concluded that high repetitiveness, prolonged work activity and remaining in static posture for prolonged period of time may be causative factors in the occurrence of CTD.13
6. D. Gleeson. (2001) examined the incidence, nature and causes of work related injuries and diseases among 315 catering students and concluded that Trainee chefs were identified as an occupational group with a high risk of occupational injury and disease.9
7. Svendsen SW, Bonde JP, Mathiasssen SE(2004) did a study to determine quantitative exposure-response relation between work with highly elevated arms and shoulder disorders and established quantitative exposure-response relation between current work with highly elevated arms and clinically verified shoulder disorders.14
8. Migle et al., (1999) in Lithuania studied the prevalence of self reported musculoskeletal complaints in back, neck or
arms and legs among workers in spinning industry and investigated the relations between these complaints and work related variables. They concluded that to better understand the different aspects of physical load as risk factors, a more detailed study of the frequency of postural changes as well as an observation of individually adopted posture would be necessary.6
6.3 Objective of the study :
The objective of the study is to find the relationship between BMI, work related musculoskeletal disorders and occupational stress among professional chefs.
6.4 Hypothesis:
As the study is observational study to assess the risk factors hypothesis is not applicable to this study.
Material and Methods:
7.1 Source of data:
The subjects for this study will be taken from the hotel industry in Udaipur (Rajasthan).
7.2 Method of collection of data:
Sample Size: A total number of 100 professional chefs will be taken from various hotels in Udaipur.
Sampling: Purposive Sampling.
Measurement procedure :
Subjects will be given detailed information about the study and its importance and will be requested to fill the questionnaire voluntarily. Informed Consent will be taken from both the subjects and authorities of the hotels. Preliminary data including name, age, gender, height, weight, occupational designation and job tenure will be collected and documented.
Assessment Method:
· Subjects will be selected by purposive sampling based on inclusion and exclusion criteria along with a written consent signed by them for participation in this study.
· All the respondents will be completing the questionnaires anonymously.
· No expenditure will be inflicted on the cases, and all the personal records will be considered confidential.
· The study will start after receiving approval from the institutional ethical committee.
· Body Mass Index (BMI) will be calculated by taking the ratio of the subject’s height (in meter) and Weight (in kilogram) i.e. (weight/ (height)2.
· Work related musculoskeletal discomfort will be assessed by Cornell University’s Musculoskeletal Discomfort Questionnaire (CMDQ) and occupational-psychosocial stress (role overloads, role ambiguity, etc.) will be assessed by Occupational Stress Index (OSI) and the score will be taken for calculation.
· The association will be checked between body mass index, the scores of musculoskeletal discomfort and the occupational stress index.
Materials to be used:
• Cornell University’s Musculoskeletal Discomfort Questionnaire (CMDQ)
• Occupational Stress Index (OSI)
• Inch tape
• Pen
• Pad
• Weighing scale
Inclusion Criteria:
Ø Age group: 25 to 50 years, male
Ø Educational qualification: Bachelor in hotel management
Ø Work experience: More than 1year of experience
Ø Working hours: 8hours/day [48hours/week]
Exclusion Criteria :
1. Chefs with background diseases affecting the Musculo-skeletal system.
2. Occupational or non-occupational accidents affecting the Musculo-skeletal system.
3. Any congenital or acquired musculoskeletal deformity.
4. Part time workers.
5. Chronic systemic illness.
6. Major surgery.
7. Weakness and paralysis.
Statistical analysis:
Study design: Observational study design.
TEST: ANOVA,Chi-square test.
7.3 Does the study require any investigations or interventions to be conducted on patients or other humans or animals? If so please describe briefly.
Yes.
This study intends to measure WMSD’s, OS and BMI by the use of Cornell University’s Musculoskeletal Discomfort Questionnaire (CMDQ), Occupational Stress Index (OSI), weight and height measurement in chef population.
7.4 Has ethical clearance been obtained from your institution in case of 7.3?
YES.
Ethical clearance is obtained from the Institution’s Ethical Committee.
List of references:
1. Won-Jun CHOI, Young-Joong Kang, JI-Young Kim and Sang Hwan Han. Symptoms Prevalence of Musculoskeletal Disorders and the Effect of Prior Acute Injury among aging male steelworkers. J Occup Health 2009; 51:273-282.
2. Prevention of Work-Related Musculoskeletal Disorders. Proceedings of the Human Factors and Ergonomics Society 50th Annual Meeting—2006; Page-1299-1302.
3. Pourmahabadian Mohammad and Kamal Azam. Evaluation of risk factors associated with work-related Low back pain and posture musculoskeletal disorders of upper limbs extremity among press workers. Pak. J. Med. Sci. 2006; 22 (4): 379-384.
4. Geoffrey David, Valerie Woods, Guangyan Li, Peter Buckle. The development of the Quick Exposure Check (QEC) for assessing exposure to risk factors for work-related musculoskeletal disorder. Appl. Ergon 2007;doi:10.1016/j.apergo.2007.03.002.
5. Hanna Madia, Pauncu Elena-Ana, Gherman Florina, Cheptanariu Delia. The OCRA Score and the Risk Evaluation of Musculoskeletal Disorders in A Group Of Textile Industry Workers. Cercetãri Experimentale & Medico-Chirurgicale; Anul XIII l Nr. 34/2006 l Page: 212-215.
6. Migle Gamperiene, Hein Stigum. Work related factors for musculoskeletal complaints in the spinning industry in Lithuania. Occup Environ Med 1999;56:411-416
7. Danielle Hartung, Martina Stadeler, Romano Grieshaber, Sylvia Keller, Gerhard Jahreis. Work and diet-related risk factors of cardiovascular diseases: comparison of two occupational groups. Journal of Occupational Medicine and Toxicology 2010; 5:4
8. R. Murray-Gibbons, C. Gibbons. Occupational stress in the chef profession. International Journal of Contemporary Hospitality Management 2007; 19 (1): 32 – 42.
9. D. Gleeson. Health and safety in the catering industry. Occup. Med 2001; 51(6): 385-391.
10. M Mirmohamadi, J Nasl Seraji, J Shahtaheri, M Lahmi, M Ghasemkhani. Evaluation of Risk Factors Causing Musculoskeletal Disorders Using QEC Method in a Furniture Producing Unite. Iranian J Publ Health 2004; 33(2): 24-27.
11. Oguzhan Erdinc, Kubilay Hot, Murat Ozakaya. Cross Cultural Adaptation, Validity and Reliability of Cornell Musculosleletal Discomfort Questionnaire (CMDQ), Turkey(2008).
12. Dominique Steiler. Preliminary study on reliability and validity assessment.( 1), 29 Jan 2010.
13. Somnath Gangopadhyay, Aprita Ray, Avijit Das, Tamal Das, Goutam Ghoshal, Prasun Banergee, and Sanchita Bahchi. A Study of Upper Extremity Cumulative Trauma Disorder in Different Unorganized Sectors of West Bengal, India. J Occup Health 2003; 45: 351-357.
14. S W Svendsen, J P Bonde, S E Mathiassen, K Stengaard-Pedersen,L H Frich. Work related shoulder disorders: quantitative exposure response relations with reference to arm posture. Occup Environ Med 2004;61:844–853.
15. Jasobanta Sethi, Jaspal.S.S, Vijay.I. Effect of Body Mass Index on work related musculoskeletal discomfort and
occupational stress of computer workers in a developed
ergonomic setup. Sports Medicine, Arthroscopy,
Rehabilitation, Therapy & Technology 2011;3:22 .
16. Dr. Jason Devereux, Dr. Leif R, Dr. Vincent Kelly. The role of stress and psychological factors in the development of musculoskeletal disorders.2004, HSE, C1.10 09/04
9 /
Signature of the Candidate
/10 /
Remarks of the Guide
/Presented in front of the scientific committee and found to be feasible
11 /Name & Designation of:
11.1 Guide11.2 Signature / DR. Selvamani K.
Associate Professor in Physiotherapy.
11.3 Co-Guide (If Any)
11.4 Signature / DR. Karthikeyan G.
Associate Professor in Physiotherapy .
11.5 Head of the Department
11.6 Signature
/DR. T.JOSELEY SUNDERRAJ PANDIAN
Associate Professor in Physiotherapy and P.G Coordinator.
12 /12.1 Remarks of Chairman and Principal
12.2 Signature /Accepted by the scientific and ethical committee.
DR. RAMPRASAD M.
Associated Professor in Physiotherapy and Principal13