Fatigue from cooking work -Differences in subjective symptoms depending on occupation

• Published in: Journal of Nagoya Bunri University Vol. 21; pp. 49 - 54
• Main Author: OBAMA, Emi
• Format: Journal Article
• Language: Japanese
• Published: Nagoya Bunri University 31.03.2021; 学校法人滝川学園 名古屋文理大学
• Subjects: cooking work; dietician; fatigue; nutritionist; 栄養士; 疲労; 管理栄養士; 調理業務
• ISSN: 1346-1982; 2433-5517
• DOI: 10.24609/nbukiyou.21.0_49

In this report, we investigated the factors of different occupations of workers in large-sized kitchen on fatigue caused by cooking work．The subjects were 12 women who consented to survey of self-administered questionnaire, survey of subjective fatigue (before and after work), and survey of step counting on working days (7days). The subjects were classified into two groups according to occupation, namely a dietitian group (hereinafter called "Kanei-group") and a nutritionist group (hereinafter called "Eiyou-group"), and the subjective symptoms of fatigue in each group were compared. As a result, physical fatigue after work increased in both groups. In the Kanei-group, lower body fatigue increased. In the Eiyou-group, upper body fatigue increased. For these results, we consider that the subjects in both groups are aware of physical fatigue. In the Kanei-group, a high average number of steps is considered to be one of the factors that cause fatigue. In the Eiyou-group, the movement of using the upper body during cooking work in the large-sized kitchen is considered to be one of the factors that cause fatigue. Therefore, various factors are considered to influence fatigue in cooking work, thus we need to continue to analyze the relationship between each factor and fatigue.