Prevalence of Musculoskeletal Pain among Chefs Working in Restaurants of Sialkot : Prevalence of Musculoskeletal Pain

Zarafshan Nazar; Sabahat Shakeel; Armeeza Naseer; Rabia Razzaq

doi:10.54393/pjhs.v4i12.1164

Authors

Zarafshan Nazar Imran Idrees Institute of Rehabilitation Sciences, Sialkot, Pakistan
Sabahat Shakeel Imran Idrees Institute of Rehabilitation Sciences, Sialkot, Pakistan
Armeeza Naseer Imran Idrees Institute of Rehabilitation Sciences, Sialkot, Pakistan
Rabia Razzaq Imran Idrees Institute of Rehabilitation Sciences, Sialkot, Pakistan

DOI:

https://doi.org/10.54393/pjhs.v4i12.1164

Keywords:

Nordic Musculoskeletal Questionnaire, Musculoskeletal Discomfort, Numeric Pain Rating Scale

Abstract

Musculoskeletal pain is a pain coming from the structures such as bones, muscles, joints, tendons, and ligaments, clearly becoming more and more common. In addition to having a detrimental effect on a person's life quality, MSK pain's high healthcare expenses and concomitant loss of productivity have placed a heavy financial burden on societies. Objective: To find the prevalence of musculoskeletal pain among the chefs working in restaurants in Sialkot. Methods: The cross-sectional/observational survey study was conducted for 4 months and convenient sampling technique was used on chefs working in restaurants of Sialkot. Results: This study assessed prevalence and level of pain among chefs of different restaurants in Sialkot. This study included 178 participants with age range varied from 25 to 50 years. 61.2% of participants aged 25-29 years. 63.5% of participants were among those having 8 to 10 working hours. 24.7% of the participants had weight ranging from 55 to 59 kg. 58.4% of participants had mild pain. Duration of job of most of participants (40.4%) was 2 to 6 years. Most participants (20.8%) were having trouble in ankle/feet, (16.3%) had trouble in knees and lower back. Conclusions: We found that muscle and skeletal pain in chefs working in different restaurants of Sialkot most probably in ankles/feet, knees and low back. The pain was found to be mild on Numeric Pain Rating Scale (NPRS) mostly in male chefs of middle age with ideal weight.

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