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Lesões músculo-esqueléticas relacionadas com o trabalho: outro lado do setor da restauração, hotelaria e turismo no Algarve
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Advisor(s)
Abstract(s)
O Algarve é uma zona turística por excelência, que tem apresentado grande expansão nos últimos anos. Este facto tem levado ao desenvolvimento do setor da restauração e consequente aumento da empregabilidade na área. Os trabalhadores de restaurantes estão sujeitos a diversos riscos, nomeadamente os que originam as Lesões Músculo-esqueléticas Relacionadas com o Trabalho (LMERT), que são um problema com especial relevância a nível mundial.
Desta forma, este estudo teve como objetivo conhecer a prevalência das LMERT nos trabalhadores do setor da restauração, mais especificamente a exercer funções na Cozinha/Copa e na Sala, tendo em consideração variáveis sociodemográficas, de saúde e de desempenho ao nível dos Membros Inferiores (MIs).
Metodologicamente desenhou-se um estudo observacional, do tipo analítico, transversal e correlacional. Os dados recolhidos foram inseridos no programa estatístico Statistical Package for the Social Science (SPSS), versão 29.0, tendo sido posteriormente efetuada análise descritiva e inferencial, para dar resposta aos objetivos do estudo.
A amostra foi constituída por 50 trabalhadores, cuja média de idade foi de 30,4±11,1 anos e dos quais 24 (48%) eram do género feminino. Os resultados evidenciaram que a intensidade da dor na coluna lombar, nos joelhos e tornozelos/pés foi superior nos trabalhadores da Cozinha/Copa, contudo estes apresentaram valores mais favoráveis no equilíbrio estático. A força muscular dos MIs e a análise estática e dinâmica da marcha mostraram-se mais favoráveis para os participantes a exercer funções na Sala.
Foi possível concluir que a presença de LMERT nos trabalhadores da restauração apresenta maior prevalência a nível da coluna cervical e lombar e nos joelhos e pés, no que se refere aos MIs. Concluiu-se ainda, que esta sintomatologia varia considerando os dois postos de trabalho em análise e que estes podem justificar algumas das diferenças observadas no desempenho motor do MIs.
The Algarve is a tourist area par excellence, which has shown great expansion in recent years. This has led to the development of the restaurant sector and consequently to the growing employability in this area. The restaurant workers are subject to several risks, including those that lead to Work-Related Musculoskeletal Disorders (WMSD), which are a problem with special worldwide relevance. In this way, the objective of this study was to know the prevalence of WMSD in workers in the restaurant sector, more specifically to perform functions in the Kitchen/Pantry and in the Dining Room taking into account sociodemographic, health and performance variables at the level of the Lower Limbs (LLs). Methodologically, an observational, analytical, cross-sectional and correlational study was designed. The collected data were entered into the statistical program Statistical Package for the Social Science (SPSS), version 29.0, and later a descriptive and inferential analysis was performed to give answers to the objectives of the study. The sample consisted of 50 restaurant workers whose average age was 30.4±11.1, 28 of which were female. The results showed that the intensity of pain in the lumbar spine, knees and ankles/feet was higher in the Kitchen/Pantry workers, but presented more favorable values in the static balance. The muscular strength of the LLs and the static and dynamic analysis of gait were more favorable for the participants to perform functions in the Room. It was possible to conclude that the presence of WMSD in restoration workers has a higher prevalence at the level of the cervical and lumbar spine and in the knees and feet, with regard to LLs. It was also concluded that this symptomatology varies considering the two jobs under analysis, and that these may justify some of the observed differences in the motor performance of LLs.
The Algarve is a tourist area par excellence, which has shown great expansion in recent years. This has led to the development of the restaurant sector and consequently to the growing employability in this area. The restaurant workers are subject to several risks, including those that lead to Work-Related Musculoskeletal Disorders (WMSD), which are a problem with special worldwide relevance. In this way, the objective of this study was to know the prevalence of WMSD in workers in the restaurant sector, more specifically to perform functions in the Kitchen/Pantry and in the Dining Room taking into account sociodemographic, health and performance variables at the level of the Lower Limbs (LLs). Methodologically, an observational, analytical, cross-sectional and correlational study was designed. The collected data were entered into the statistical program Statistical Package for the Social Science (SPSS), version 29.0, and later a descriptive and inferential analysis was performed to give answers to the objectives of the study. The sample consisted of 50 restaurant workers whose average age was 30.4±11.1, 28 of which were female. The results showed that the intensity of pain in the lumbar spine, knees and ankles/feet was higher in the Kitchen/Pantry workers, but presented more favorable values in the static balance. The muscular strength of the LLs and the static and dynamic analysis of gait were more favorable for the participants to perform functions in the Room. It was possible to conclude that the presence of WMSD in restoration workers has a higher prevalence at the level of the cervical and lumbar spine and in the knees and feet, with regard to LLs. It was also concluded that this symptomatology varies considering the two jobs under analysis, and that these may justify some of the observed differences in the motor performance of LLs.
Description
Keywords
lmert Restauração Riscos profissionais na restauração Perceção de risco