大專餐飲學生肌肉骨骼傷病預防與健康促進之研究

Study on the Prevention of Hospitality Student Work Related Musculoskeletal Disorders and Health Promotion

10.6572/JHHE.6(3).2

全中妤(Jong-Yu Chyuan)；邱雅琴(Ya-Chin Chiu)；陳志勇(Chih-Yong Chen)；李中一(Chung-Yi Li)

工作有關之肌肉骨骼傷病 ； 知識／態度／行爲問卷 ； 職傷預防與健康促進 ； work related musculoskeletal disorders ； knowledge/attitude/behavior survey ； occupational injury prevention and health promotion

餐旅暨家政學刊

6卷3期（2009 / 09 / 01）

221 - 238

繁體中文

To improve the vocational school/college hospitality department students' perception of WMSD prevention and health promotion, this study conducts educational training with audio aids of the Hospitality Labor WMSD Prevention Program and conducts the CAL and paper WMSD prevention knowledge pre-test and post-test questionnaire (K), and health attitude (A) and behavior (P) questionnaires. One third of the interviewees (357 samples) had neck and shoulder problems (32.49%) and 29.69% of them had waist and back pain. Moreover, half of the interviewees (51.82%) had more than one year of working/training hospitality experience and believe the school provided sufficient safety and hygiene information (65.55%). After the promotional health activity, the knowledge (K) post-test score was higher than the pre-test score and significantly correlated with the pre-test score (r=0.55, p＜0.01). Although college sample students received good pre-test scores, the vocational students received better knowledge of intervention. Further, the attitude (A) and behavior (P) survey results are positively correlated (r=0.84, p＜0.01) and each of the categories (sports, nutrition, health awareness) were also positively significantly correlated with each other (p＜0.01). The online hygiene course delivery can improve student learning attitude while inviting hospitality schools to implement the labor health promotion plan to strengthen student learning toward working and management of facilities and environment.

To improve the vocational school/college hospitality department students' perception of WMSD prevention and health promotion, this study conducts educational training with audio aids of the Hospitality Labor WMSD Prevention Program and conducts the CAL and paper WMSD prevention knowledge pre-test and post-test questionnaire (K), and health attitude (A) and behavior (P) questionnaires. One third of the interviewees (357 samples) had neck and shoulder problems (32.49%) and 29.69% of them had waist and back pain. Moreover, half of the interviewees (51.82%) had more than one year of working/training hospitality experience and believe the school provided sufficient safety and hygiene information (65.55%). After the promotional health activity, the knowledge (K) post-test score was higher than the pre-test score and significantly correlated with the pre-test score (r=0.55, p＜0.01). Although college sample students received good pre-test scores, the vocational students received better knowledge of intervention. Further, the attitude (A) and behavior (P) survey results are positively correlated (r=0.84, p＜0.01) and each of the categories (sports, nutrition, health awareness) were also positively significantly correlated with each other (p＜0.01). The online hygiene course delivery can improve student learning attitude while inviting hospitality schools to implement the labor health promotion plan to strengthen student learning toward working and management of facilities and environment.

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