The home care workforce, already at 2.7 million caregivers, will become the nation's fastest growing occupation by 2024 as the senior boom generation accelerates the demand for in home services to meet its long-term care needs. The physically challenging work of assisting clients with intimate, essential acts of daily living places home care workers (HCWs) at risk for musculoskeletal disorders (MSDs); yet, HCWs typically receive little formal job training and may lack appropriate assistive devices. In this qualitative pilot study, HCW focus groups described workplace MSD risk factors and identified problem-solving strategies to improve ergonomic conditions. The results revealed that HCWs rely on their behavioral insights, self-styled communications skills and caring demeanor to navigate MSD risks to themselves and increase clients' physical independence of movement. We suggest changes in employer and government policies to acknowledge HCWs as valued team members in long-term care and to enhance their effectiveness as caregivers.

Interest in food movements has been growing dramatically, but until recently there has been limited engagement with the challenges facing workers across the food system. Of the studies that do exist, there is little focus on the processes and relationships that lead to solutions. This article explores ways that community-engaged teaching and research partnerships can help to build meaningful justice with food workers. involved a range of academic scholars and community-based activists. We present these insights through a discussion of key perspectives on collaborative research and teaching and learning as food-labor scholar-activists. We argue that despite significant gaps in the way that food movements are addressing labor issues, community-campus collaborations present an opportunity for building alliances to foster food justice. Building on our collective analysis and reflection, we point to five recommendations for fostering collaboration: connecting to personal experience; building trust; developing common strategies; building on previous community efforts; and, appreciating power differences and reciprocating accordingly. We conclude with some final thoughts on future research directions.

The United States currently has over one million restaurants, making food service one of the largest workforces and industry sectors in the nation's economy. Historically, concern for the health of early restaurant workers was tied largely to the hygiene of the food and thus the wellbeing of the customer rather than the individuals preparing the food. The landscape of occupational illness and injury that resulted is fraught with some of the starkest health disparities in wages, discrimination, benefits, injuries, and illness seen among US laborers. These disparities have consistently been associated with social class and economic position. Conditions identified during the early years of restaurant work, before the introduction of occupational safety and health protections, persist today largely due to tipped wages, dependence on customer discretion, and the management structure. Research and intervention efforts to control occupational health hazards should be directed toward the socioeconomic and structural roots of health problems among food service workers in the United States. Such efforts have important implications for enhancing worker protections, improving wages, and restructuring working conditions for restaurant and food service workers.They also suggest opportunities for occupational health practitioners and researchers to contribute to system-level change analysis to address centuries-old occupational health challenges still facing one of the largest sectors of workers in the country. K E Y W O R D Sfood service, kitchen, occupational health, restaurant, service industry, United States

-A large number of safe drinking water programs fail to create long-lasting solutions because safe drinking water problems are complex and necessitate multiple kinds of expertise at several levels of influence over often long periods of time to succeed. Such work is especially challenging in a service-learning context. Process-oriented ways of working such as evaluative thinking and community engagement may be useful ways to frame iterative phases of work on drinking water projects. Here we describe our use of both in an interdisciplinary university student project to develop and implement collaborative plans for a safe drinking water intervention in peri-urban Guatemala, complications related to its implementation, and measures and sources of data for evaluating health, energy, and cost outcomes over time. We also assess our successes and failures to date. Though full implementation of the intervention has not been achieved and work is ongoing, we provide this report as an outline which other groups pursuing public health engineering projects may find useful.