Original Research Article
Year: 2016 | Month: November | Volume: 6 | Issue: 11 | Pages: 167-171
Prevalence of Musculoskeletal Pain in Cooking Professionals of Rural Versus Urban Restaurants
Shrikant Sant1, Roopa Kamthe2, Sadaf Shaikh2, Rohit Gaikwad2
1Asst. Professor, Community Physiotherapy, 2Intern,
Dr. A. P. J. Abdul Kalam College of Physiotherapy, PIMS (DU); Loni, Maharashtra, India.
Corresponding Author: Shrikant Sant
ABSTRACT
Overview: Repetitive manual work and lifting and forceful movements, awkward postures and efforts are well known risk factors of musculoskeletal disorders. A cook’s work is characterized by long standing hours, constant leaning forward of the body and also repetitive movements of the upper limb. Assessing the prevalence of musculoskeletal pain in cooking professionals is very necessary and Orebro Musculoskeletal Pain Questionnaire can be used as effective assessment tool in such scenario.
Materials and Methods: The Questionnaire Based Study had 60 subjects. They were divided from the Restaurants of Loni (rural-30) and the Restaurants of Mumbai (urban-30). It included both males and females, who are currently working with a cooking experience of at least 10 years. And subjects having any fixed deformity or physical disability, also the subjects not willing to participate were excluded. All the subjects were explained the purpose of the study and the consent was taken from the owner of the respective Restaurants.
Result: Results show that, the urban cooking professionals showed 50% of low risk for musculoskeletal injuries according to the Orebro score.
Conclusion: The current study concludes that the risk level of the rural cooking professionals is more than the urban professionals regarding the failure to return to work though; the site of pain does not exhibit much difference in both settings.
Key words: Orebro Musculoskeletal Pain Questionnaire, Physiotherapy, Cooking professionals, Musculoskeletal Pain.