A case study of Taiwanese custom-beverage workers for their musculoskeletal disorders symptoms and wrist movements during shaking task,International Journal of Industrial Ergonomics

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A case study of Taiwanese custom-beverage workers for their musculoskeletal disorders symptoms and wrist movements during shaking task
International Journal of Industrial Ergonomics ( IF 2.5 ) Pub Date : 2020-11-01 , DOI: 10.1016/j.ergon.2020.103018
Yi-Lang Chen , Yin-Sheng Ou

Abstract This study administered the Nordic Musculoskeletal Questionnaire to a convenience sample of 106 workers at custom-beverage vendors in Taiwan (who prepare drinks through manual shaking) to explore their work-related musculoskeletal disorders (WMSDs) and identify risk factors for these disorders symptoms. Wrist posture for twenty workers were also measured for three shaking methods using an electrogoniometer. The prevalence of musculoskeletal discomfort in the past year among the respondents was 88.6%. Most of them reported discomfort in their hands/wrists (67.9%), followed by the lower back/waist (44.3%), knees (39.6%), and shoulders (38.7%). Hands/wrists and low back/waist discomforts varied significantly by the worker's gender and the number of working days per week, and hands/wrists discomfort also by the shaking method. Knee discomfort was affected by age and whether rest periods at work were scheduled, whereas shoulder discomfort by work experience, number of working days per week, and number of drink orders prepared per day. Measurements in wrist postures exhibited that repetitive activity for each wrist was as high as 4 time/s for a cup preparation (10 s). Among shaking methods, curve swing can constrain the shakers' wrists in a relatively neutral position and a smaller range of movement than others, regardless of the sex. Relevance to industry Because of the nature of shaking-based beverage preparation work, the respondents have a higher prevalence of discomfort in the hands/wrists, lower back/waist, knees, and legs/ankles than their counterparts in other industries. These findings are expected to inform the prevention and alleviation of musculoskeletal discomfort in custom-beverage workers.

更新日期：2020-11-01

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