Prevalence and risk factors for low back pain among professional cooks working in school lunch services

Nagasu, Miwako; Sakai, Kazuhiro; Ito, Akiyoshi; Tomita, Shigeru; Temmyo, Yoshiomi; Ueno, Mitsuo; Miyagi, Shigeji
January 2007
BMC Public Health;2007, Vol. 7 Issue 1, p171
Academic Journal
Background: The prevalence of self-reported low back pain among professional cooks was estimated to examine the effects of daily life conditions, job-related factors, and psychological factors on this disorder. Methods: Data was collected using a mailed self-administered questionnaire. Results: Of 7100 cooks, 5835 (82%) replied to the questionnaire, including 1010 men and 4825 women. The mean age was 41.4 for men and 47.5 for women. The prevalence of low back pain during a 1-month period was 72.2% among men and 74.7% among women, with no significant differences between groups. By logistic regression analyses, factors significantly associated with the prevalence of low back pain in 1 month were female gender (prevalence ratio [PR] 1.32; 95% CI, 1.03-1.68), current smoking (PR 1.57; 95% CI, 1.24-1.98), and past smoking (PR 1.35; 95% CI, 1.01-1.79). As for job-related factors, the number of cooked lunches per person (PR 1.28; 95% CI, 1.05-1.56), breaks in the morning session (PR 1.33; 95% CI, 1.13-1.56), kitchen environment (PR 1.09; 95%, CI, 1.03-1.15), and height of cooking equipment (PR 1.13; 95% CI, 1.08-1.19) were associated with the prevalence of low back pain. As for psychological factors, job satisfaction (PR 1.22; 95% CI, 1.03-1.45), stress at work (PR 1.68; 95% CI, 1.42-1.99), financial constraints (PR 1.23; 95% CI, 1.03-1.47), health-related stress (PR 1.31; 95% CI, 1.08-1.59) and worries about the future (PR 1.24; 95% CI, 1.01-1.52) were similarly associated. Conclusion: Daily life conditions, job-related factors, and psychological factors are associated with the occurrence of low back pain. It is important to take comprehensive preventive measures to address a range of work and life conditions that can be improved to decrease the incidence of low back pain for professional cooks.


Related Articles

  • Mediterranean's Moment. Fitzpatrick, Tara // Food Management Exclusive Insight;5/ 1/2012, p19 

    In this article, the author focuses on Mediterranean cuisine. She believes that the cuisine's popularity and appeal lie in its ability to be a both a healthy choice and a flavorful one. She adds that Mediterranean food is hard to beat in grab-and-go settings. She says that a remodel of a...

  • ACCESSIBLE ASIAN.  // FoodService Director;1/15/2002, Vol. 15 Issue 1, p59 

    Focuses on Asian cuisine. Information on dipping sauce for Asian finger foods; Reason for the implementation of Asian cuisine at East Side Union High School District in San Jose, California; Features of Middle Eastern cuisine at the University of Maryland in College Park.

  • BYOB(urrito).  // FoodService Director;1/15/2010, Vol. 23 Issue 1, p7 

    The article focuses on the build-your-own burrito bars integrated by Jeffco Public Schools into its 20 high schools.

  • Trying to mix cultures. Pearl, Anita R. // FoodService Director;8/15/2001, Vol. 14 Issue 8, p94 

    Highlights the emergence of multi-cultural menus in school cafeterias in the United States. Reason for the fusion cooking experiment of Lyons Township High School; Ingredients of a Kosher pizza; Information on the food served by Keto Academy in Purchase, New York.

  • `Nuggets are still No.1'. Pearl, Anita R. // FoodService Director;09/15/98, Vol. 11 Issue 9, p134 

    Focuses on a variety of ways that chicken is served at food service operations in schools across the United States. Popularity of nuggets in elementary and high schools; Chicken recipes favored in the Palm Springs Unified School District in California; Chicken preparations at public schools in...

  • Brad Trudeau brings education to school menus. Gise, Molly // Nation's Restaurant News;9/25/2006, Vol. 40 Issue 39, p34 

    The article profiles Chef Brad Trudeau. He is the director of menu operations and executive chef of the Dallas Independent School District in Texas. He was born on September 12, 1954 in Springfield, Massachusetts. He studied finance at the University of Cincinnati and attended culinary classes...

  • Today's No. 1 meal choice. Pearl, Anita R. // FoodService Director;03/15/99, Vol. 12 Issue 3, p114 

    Deals with the Italian pizza dishes offered by school foodservice operators in the United States. Pizza specialties served at the Salisbury Boys School in Salisbury, Connecticut; Explanations from foodservice directors; Pizza dishes offered at Unified Schools in Prescott, Arizona.

  • A hit with all grades. Pearl, Anita R. // FoodService Director;08/15/99, Vol. 12 Issue 8, p116 

    Focuses on the growing popularity of Asian dishes in school cafeterias in the United States. Specialties served at the King and Low-Heywood Thomas School in Stamford, Connecticut; Comments from food service directors; Chinese dishes offered at Glendale Unified District schools in California.

  • Healthy and filling. Chater, Amanda // FoodService Director;12/15/99, Vol. 12 Issue 12, p92 

    Discusses the trend of serving casseroles in the food service department of school campuses. Type of casseroles that are considered the most popular; Effect of presenting certain menu items that are relatively low in food-cost; Information on the recipe of the Sunrise Casserole from the...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics