Assessment of Posture Related Musculoskeletal Risk Levels in Restaurant Chefs using Rapid Entire Body Assessment (REBA)

Abstract

Background: Objective To assess the level of risk in posture associated work related musculoskeletal disorders in restaurant chefs using Rapid Entire Body Assessment [REBA]. Method: 30 subjects were included. Out of 30 subjects, all of them were males. The Mean Age, Weight, Height and working hours were 19.57 years, 52.06 kg, 185.28 cms and 8.63 hours respectively. Postures using REBA score sheet were evaluated based on the most difficult work tasks (based on observation and interview), the posture that was sustained for a longer period of time. Result: Body posture was evaluated using REBA sheet and it can be concluded that the major areas susceptible to painful working postures were of the neck and the wrist positions having the most frequent risk reported. Followed by the upper arm and trunk position having moderate risk and the least frequent area involved were legs and lower arm position. Conclusion: The study concludes that most of the restaurant chef’s fall under moderate risk of musculoskeletal disorders and require intervention and awareness about postural correction exercises to prevent further musculoskeletal injuries. Key words: Restaurant chefs, Posture, Rapid Entire Body Assessment, Ergonomics, Musculoskeletal risk.

Métodos de gestión de carga postural para reducir trastornos músculo esqueléticos en maniobras de izaje

“…REBA se usa para evaluar los TME del cuerpo y el riesgo asociado al trabajo. Se puntúa muñeca, antebrazo, codos, hombro, cuello, tronco, espalda, piernas y rodilla, en donde los puntajes se agrupan para lograr un nivel de riesgo (Karelia et al, 2021). El método OWAS permite registrar la postura de los trabajadores y determinar si estas son buenas o malas, por ende permitirá corregir la posición de la espalda a la hora de realizar trabajados forzados.…”