Naslov
Teaching physical exercises and healthy dietary habits to workers in fresh meat processing industry

Autori
Elez, Martina ; Bubaš, Marija

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
ICOH Scientific Committees Joint-meeting 'Education and Training in Occupational Health - emerging trends and unmet needs', Book of Abstracts / Van Dijk, Frank ; Bubaš, Marija - Zagreb : Hrvatski zavod za zaštitu zdravlja i sigurnost na radu, International Commission on Occupational Health - Scienific Committee on Education and Training in Occupational Health, 2017, 58-58

Skup
ICOH Scientific Committees Joint-meeting 'Education and Training in Occupational Health - emerging trends and unmet needs'

Mjesto i datum
Zagreb, Hrvatska, 26.10.2017. - 28.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
education ; workers ; meat processing industry

Sažetak
Introduction: Timely education and care may prevent health problems caused by a particular work task. Education about doing physical exercises can have a major role in the prevention process. Such exercises may encourage practising exercises preparing the body for work, can stimulate performing the body movements properly, and can help to maintain a correct body posture while working. Also, knowing how to do relaxation and stretching exercises after work is important. Finally, exercises in combination with healthy dietary habits can have a positive influence on workers’ health and workability. Such education and training can be exceptionally relevant for the health and sustained workability of workers employed in physically demanding jobs found in the fresh meat processing industry. The objective was to implement changes in daily working routine to a group of workers and see if the changes in diet and exercise will provide benefit for selected group and how often we would have to repeat education and training in order to have steady change in habits. Methods: The target group of the intervention consisted of 36 workers in the fresh meat processing industry including five males (average age 29) and 31 females (average age 31). A questionnaire of the Croatian Institute for Health Protection and Safety at Work was used covering working times, job characteristics, general health and health problems. The intervention was conducted by an expert team incorporating an occupational physician, a nutritionist and a kinesiologist. Educational seminars were organized for workers about a healthy diet, about ergonomic body postures during work and on how to train workers to do proper exercises to prevent and alleviate musculoskeletal disorders. Workout exercises were designed and adapted after inspecting the type of activity and work tasks at the workplaces. The education was located both on the work site and in a classroom. Results and Discussion: This project was supported by company management, enabling long- lasting positive effects for the workers who participated. However, management did not support further dissemination of the interventions towards other groups of workers so that these could benefit of the project too. Another weakness of the project was the lack of a control group that would possibly had given weight to the project results confirming the positive effects. Project results are still collected and analysed till mid-October. Through sharing this experience, we wish to support others in similar challenges.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita

POVEZANOST RADA