ABSTRACT
Background: Chefs exposed to cooking fumes are at risk due to the toxic products that are produced during cooking. Studies have shown that exposure to cooking fumes decreases lung capacities, affects breathing and cause other respiratory diseases. Yoga strengthens the respiratory musculature due to which chest and lungs inflate & deflate to fullest possible extent & muscles are made to work to maximal extent. Pranayama makes efficient use of abdominal & diaphragmatic muscles and improves the respiratory apparatus. Aim: The present study was done to determine the effect of Yoga & Pranayama on chest expansion & breath holding time in chefs exposed to cooking fumes. Methods: In this experimental study 30 chefs exposed to cooking fumes who fulfilled the inclusion and exclusion criteria using Medical research council questionnaire for respiratory symptoms were selected for yoga and pranayama program for 6 weeks, 3 sessions per week for 45 minutes. Pre and post respiratory functions were assessed by measuring chest expansion and breath holding time. Stastical analysis was done by using Wilcoxan test to compare the pre & post chest expansion. Paired t test was used to compare the pre & post breath holding time. Results: There was significant increase in chest expansion and breath holding time compared to pre yoga and pranayama practice. Conclusion: This study showed that there is significant effect of yoga and pranayama on chest expansion & breath holding on chefs.
ABSTRACT
Objective: We have assessed the factors that might improve the free food allergen at the restaurants. In addition, we have compared food handlers knowledge with the general public knowledge about food allergens. Design: Cross-sectional, via questionnaires. Participants: A total of 182 participants (80 food handlers and 102 of general public). Main Outcome Measures: Dependent variables: Food allergy knowledge, attitudes and practices. Analysis: The analysis of variance (ANOVA) and independent t-test. Questionnaires were hand coded and data was analyzed using Statistical Package for Social Sciences (SPSS) version 19.0. Results: The survey showed that food handlers and general public had some knowledge on the issue, a major proportion of both group do not believe the meals produced in restaurants are safe in terms of food allergies. Conclusions and Implications: Allergic people must stay on the alert, questioning the place where they are going to have their meals in terms of the ingredients used, verifying whether the food is really free of allergens. This study can be used by restaurants to develop food allergy policies.
ABSTRACT
The objectives of the study were to investigate job burnout and leader-member exchange (LMX) levels as well as to evaluate buffering effects of LMX on burnout among dietitians and chefs at institutional foodservices. Hypotheses were proposed based on the Job Demands-Resources model and LMX theory. The study population consisted of dietitians and chefs who were in charge of managing unit operations in a nationwide contract management company. Positive/negative affectivity, workload, job burnout, and LMX scales that had been validated in previous research were adopted. A total of 552 questionnaires were distributed and 154 responses were returned. Results indicated that respondents' burnout levels were moderate and emotional exhaustion was greater than cynicism. In terms of LMX, the surveyed dietitians and chefs showed higher respect toward their supervisors than loyalty. When positive affectivity and negative affectivity were controlled, workload influenced emotional exhaustion and professional efficacy significantly. With affectivity and workload controlled, however, LMX did not influence any dimensions of burnout. The moderating effect of LMX on the relationship between workload and cynicism was significant. That is, the effect of workload on cynicism was weak if the dietitians and chefs perceived the relationship with their supervisor positively. Based on the findings and literature reviewed, how to mitigate job burnout among foodservice managers is discussed.