|Document ID (ISN)||65366|
|ISSN - Serial title
||Hir˘ to kyűy˘ no kagaku
|Convention or series no.
||Koda S., Ogawa T., Kodera R., Oze Y., Aoyama H.
||An experimental study of fatigue symptoms and the effects of inserting rest periods in the work schedule of cooks providing school lunch service
||Kyūshoku chōri sagyō ni okeru kyūkei jikan sōnyū ni tomonau hirō jikaku shōjō no kaifuku kōka [in Japanese]|
||1 June 1993, Vol.7, No.1, p.51-61. 22 ref. Illus.
||In response to reports of dermatitis, neck and arm disorders, finger deformations and low back pain among school lunch staff, the workload of the personnel of a kitchen serving several schools was assessed. Morning work (especially making lunch) was very active and put demands on the neck, arm and back muscles, while in afternoon tasks (especially dishwashing) put heavy static loads on the back. The staff were exposed to excessively hot and cold temperatures during the summer and winter. Introduction of a 30-min pause in the afternoon markedly reduced the fatigue and musculoskeletal disorders experienced by the workers.
||Japan; cooking; fatigue; educational institutions; workbreaks; dishwashing; conditions of work
||occupational health survey; cervicobrachial syndrome
||D - Periodical articles
|Country / State or Province||Japan|
||Ergonomics and work organization
|Broad subject area(s)
||Teaching and educational institutions