Earticle

초록

영어

Purpose : The present study aimed to compare and analyze the characteristics of occupational injuries and illnesses among cooking workers with those in other occupations. Methods : Analyzing 1,001,731 occupational accidents from 2013 to 2022, we categorized occupations into cooking workers and other occupations. Descriptive statistics, χ2 analysis, and charts were used to analyze the differences using SAS 9.4. Results : Cooking workers, primarily consisted of elderly females in small-scale establishments with fewer than 5 employees, showed a higher prevalence of incidents such as falls, musculoskeletal disorders, and burns. Challenges persist, particularly regarding unresolved issues and heightened anxiety related to occupational cancer recognition, leading to job turnover. Conclusion : Consequently, addressing various contributing factors to occupational incidents among cooking workers requires a preventive approach with complex intervention strategies rather than simple causal analysis.

목차

Abstract
Ⅰ. 서론
1. 연구의 필요성
2. 연구목적
Ⅱ. 연구 방법
1. 연구설계
2. 연구대상
3. 자료수집
4. 연구도구
5. 자료분석
Ⅲ. 연구 결과
1. 국내 조리직 종사자(조리사 및 조리 관련종사자)와 그 외 종사자의 산업재해 특성 비교
2. 국내 조리직 종사자(조리사 및 조리 관련종사자)와 그 외 종사자의 산재사고 및 직업성질환의 발생 추이와 성별 특성 차이
3. 조리직 종사자의 다발 산재사고와 그 외 종사자 간 발생 차이
4. 조리직 종사자와 그 외 종사자 간 직업성질환종류별 발생 변화의 차이
5. 국내 조리직 종사자와 그 외 종사자 간 발생한 직업성암(2013∼2022)
Ⅳ. 논의
Ⅴ. 결론 및 제언
참고문헌

키워드

저자

• 김보애 [ Bo Ae Kim | 산업안전보건연구원 직업건강연구실 과장 ]
• 이유진 [ Iu Jin Lee | 산업안전보건연구원 직업건강연구실 연구위원 ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  직업건강연구 [Korean Journal of Occupational Health]

• 간기

  연3회

• pISSN

  2672-0272

• 수록기간

  2018~2025

• 등재여부

  KCI 등재

• 십진분류

  KDC 512 DDC 610