ABSTRACT

Background:

Many chefs working in food industry have been diagnosed with work related
musculoskeletal pain disorders in Lahore. Though working posture is considered as main
risk factor in this case, extensive study on relation of musculoskeletal pain and working
posture is still needed.

Objective:

The objectives of this study was to determine the prevalence of musculoskeletal pain in
different body regions of chefs of ethnic and fast food restaurants in Lahore and to locate
most typically involved areas of musculoskeletal pain.

Methodology:

A cross sectional study was conducted in the form of a prospective type survey design
was carried out in this study. Using non-probability convenient sampling, 120
participants among the chefs were collected from various ethnic and fast food restaurants
of Lahore. The used instruments were direct interview, a body discomfort assessment tool
that consists of a Nordic questionnaire. Data was collected by using modified Nordic
questionnaire. Data were numerically coded and captured in Excel, and later analyzed
using SPSS 26.00 version.

Data Analysis:

This cross-sectional study was completed using the convenience sampling of cooking
professionals from Lahore. Musculoskeletal pain was recorded by employing general
questionnaire of Nordic musculoskeletal questionnaire.

Results:

Overall prevalence of MSK pain was 11.7 percent in fast food workers and 10.0 percent
in ethnic group. Musculoskeletal pain was most prevalent in the lower back, shoulders
and upper back regions. 16.7% chefs of ethnic and 21.7% chefs of fast food restaurants

1
had pain in the lower back. 11.7% of chefs had shoulder pain while 10% chefs had upper
back pain. Musculoskeletal pain was more prevalent in food handlers of fast food
restaurants as compared to ethnic restaurants.

Conclusion:

Lower back pain was the most prevalent pain in the food handlers in Lahore. Fast food
restaurant’s food handlers suffer from musculoskeletal pains more than others.

Key words: WRMSDs, prevalence

2
 1. INTRODUCTION
Musculoskeletal disorders (MSDS) are defined as changes in the posture due to
imbalance between muscles and their angle of pull leading to reduced range of motions,
impaired strength, postural deformity and balance issues. Physical work things to do or
administrative centre prerequisites on the job that are fairly probable to be inflicting or
contributing to accidents and issues of the muscles, nerves, tendons, ligaments, joints,
cartilage, and spinal disc (e.g., carpal tunnel syndrome). Musculoskeletal changes are
concerned with performing a task repetitively, multiplying the powerful movement,
distressing shoulder, hands and palm [1]. Medically, musculoskeletal issues (MSDS)
encompass acute, cumulative injuries or illness of the muscles, nerves, tendons, and
ligaments. WRMSDS usually appear when there is a mismatch between the necessities of
the job and the bodily capacity of the human body, relying upon the physical movement
characteristics, ergonomics and mechanical diagram of work tasks[2]. They vary from
acute traumas, such as fractures, that take place throughout an accident in the workplace
to cumulative issues (that generally take months or even years to develop) that end result
from repeated publicity to high or low depth hundreds over a long length of time. MSDS
may affect almost all parts of the body, especially the back, neck, and upper limbs,
relying on the physical motion characteristics and the ergonomics or mechanical designs
of work [3].

Of the 212 responders included in the study, the one-year prevalence of WMSDs was
47.6%, with lower back complaints as the most common (32%). This was followed by
neck (21%), upper back (19%), shoulder (13%), hand/wrist (11%), knee (11%),
ankle/foot (6%), elbow (4%), and hip/thigh (3%) complaints [4].

Musculoskeletal pain continues to be an important motive of morbidity with huge

financial and societal consequences[5]. According to a modern review, musculoskeletal
disorders, mainly low ones more pain, neck affliction and shoulder pain, are the principal
reasons for work related consultations in generic exercise [6].These disorders create
negative effects in business life on productivity, costs, and the quality of the lives of
employees and it has become a serious public health problem [7]. The most important

3
risk factors were physical job demands, such as work posture, obesity, long standing,
force applied, several ergonomic factors and repeated movement [8, 9] .

One of the most important complaints of kitchen working experts is work-related upper
limb disorders. The chief complaint in upper limb disorders is pain in the neck, shoulder,
elbow and wrist [10]. Work-related musculoskeletal disorders may occur due to various
causative factors like physical factors, nutritional causes, weight and sex [11].

Due to prolong standing and continuous use of hands, a man cannot manage to stand all
day and adopt a stoop posture which is the most comfortable position for the body. To
assess this disability RULA (rapid upper limb assessment) scale is used [12].

The extent of services provided at a hotel is largely dependent on how the employees
behave because the staff and customers are directly related and therefore their workload
affects the customers directly. It was found that different frequency is seen in both
genders i.e. men and women [13].

4
 2. LITERATURE REVIEW
Musculoskeletal pain is the most concerned risk factor by the clinician for limited
range of movement and persistent pain. To demonstrate that musculoskeletal pain
is highly prevalent in Ethnic and Fast-Food Restaurants, there should be highly
quality researches and studies which is still limited which means that the scope of
this study is still limited and requires more consideration. This problem should
first be evaluated then the effectiveness of an intervention should be studied.
In 2011, Randi et al., did a systematic review on workplace interventions for neck
pain in workers. Two studies were included in meta-analysis in which 50% of the
patients had neck pain. Results of the study showed that a decrease in the absence
due to sick leave is observed in those workers who received treatment at work
place[14].
In 2017, Anderson et al., did an explorative qualitative study to determine the
footwear needs of workers in standing environments. A total of 14 participants
were included in the study, including veterinary hospitals and kitchen workers.
Results showed that foot wears for the people in standing environment should be
comfortable according to their need. If proper foot wear care is not provided it
may leads to MSD [12].
In 2021, Serena Tan et al., did research on prevalence of musculoskeletal
disorders and associated work-related risk factors among pastry chefs. 104
participants were included in the study. Dutch musculoskeletal questionnaire was
used to assess the patients. Results showed that MSD are higher among the pastry
chefs. Therefore different workplace changes are essential for the prevention of
MSD [15].
In 2015, Aytekin et al., did a case study on differential diagnosis of a rare case of
upper limb pain. It was found that a doner kabab chef had Paget-Schroetter
syndrome and his differential diagnosis was performed. It was seen that an early
treatment for PSS are crucial for preventing fatal problems [16].

5
In 2021, Karelia et al., did study on musculoskeletal risk level related to posture
in restaurant chefs by using rapid entire body assessment. Total of 30 patients
were included. The results of the study showed that most of the chefs had
moderate risk of disorders related to musculoskeletal and for prevention of further
injuries awareness and intervention about exercises of postural correction were
required [17].
In 2020, Cerasa et al., did research on occupational stress and its effects on daily
life and health in sample of 710 chefs. The analysis showed that the duration of
the job and span of work per week in chefs is related to a poor standard of life and
increase in the number of health problems [18].
In 2019, Malcolm et al., did research on the activities related to occupational
standing and used monitoring by accelerometer. Results showed that almost 60%
of the associated population would have greater intensity of musculoskeletal
disorders [19].
In 2017, Elsayed et al., checked the effect of educational intervention about
musculoskeletal disorders related to work on 43 workers of restaurants. This study
concluded that knowledge and practice of workers regarding musculoskeletal
disorders related to work was improved significantly through implementation of
educational intervention after that intervention as compared to before intervention
[20].
In 2018, Özyılmaz et al., did research on the health-related issues in the
professionals of aquatic food items. They observed various health problems
including allergies, cold water and infections. They found out that these
conditions caused socioeconomic loss and also resulted in the death of various
workers [21].
In 2015, Shankar et al., carried out a study to examine the workplace factors and
LBP in kitchen workers. They conclude that low back pain is more prevalent in
Chief cooks and the workers of upper age than other kitchen helpers [22].
In 1998, Shiue et al., investigate for the chances of MS Disorders and the specific
MSDs in Chinese Restaurant Workers and found out that the most frequently

6
affected body part is Lower Back but in Cooks, epicondyle is at higher risk to be
affected than other sites [23].
In 2011, Nagasu et al., investigated for the work related disorders including finger
deformations in school lunch workers in Japan and found out high incidence of
finger deformities in chefs which were more prevelant in females than males [24].
In 2007, Nagasu et al., investigated the low back pain prevelance in cooking
professionals and the high incidence was found related to the daily life conditions,
job-related factors, and psychological factors on this disorder [25].
In 2015, Huynh et al., did a quantitative study to find out incidence of MSDs in
restaurant kitchens. They found out that the laborious and physically demanding
work in restaurant kitchens are the main causes of MS pains [26].
In 2013, Ilban et al., studied about MSDs in workers of first-class restaurants in
Turkey and found out that work related MSDs were most frequently reported in
foot/ankle region. The highest mean pain intensity score was found in forearm
region [27].
In 2004, J. Chyuan et al., investigated work related MSDs in hotel restaurant
workers in Taiwan and found out that highest mean score for pain was found in
lower back. They also concluded that these MSDs didn’t interfere with their job
performance or their attendance [28].
In 2018, Chen et al., carried out a study among hotel employees of Taiwan to
check the relationship of musculoskeletal pain and work characteristics with
presenteeism and found out that knowledge of work characteristics and
employees' musculoskeletal problems could be advantageously used to reduce
presenteeism in the workplace [29].
In 2006, Dempsey et al., cross-sectional study of task demands and
musculoskeletal discomfort among a dining restaurant in USA and the result was
that 42% of the population reported experiencing musculoskeletal symptoms in
the past year, with the lower back area (18%) and shoulder (11%) with the most
frequent symptoms reported in the responses [30].
In 2018, Gawde et al., did a cross sectional study to find out the incidence of
musculoskeletal disorders among workers in luxury hotels and identify their

7
determinants and found out that incidence of MS pain/discomfort is high among
hotel workers. Stress of lifting objects, psychosocial well-being, duration of
service and type of work are key determinants [31].
In 2019, Jahangiri et al., investigated for the WR Injuries and Illnesses in
Restaurant Workers in Shiraz City, Iran. They found out that occupational
accidents had a significant association with work experience and these can be
prevented by providing occupational health and safety services including
trainings, personal protective equipment and health examinations [32].
In 2013, Kim et al., carried out a cross sectional study to assess the prevalence
and links between musculoskeletal symptoms in three anatomical regions and five
sources of DFM and found out that the strongest association between DFM and
frequency of MSSs was “upper extremities.” [33].
In 2011, Kokane et al., investigated for the occupational health problems of
highway restaurant workers in Pune, India. Musculoskeletal symptoms such as
low back pain, fatigue, body ache and pain in limbs were present in 14.2% of the
workers [34].
In 2011, Liu et al., investigated MSS prevalence and risk factors for restaurant
cooks in Taiwan and found out that each cook has a MS symptom at least once a
year and the most affected sites were shoulder, neck and lower back [35].
In 2021, Tegenu et al., did a cross sectional study that was aimed at assessing the
prevalence of self-reported WMSDs and contributing factors among restaurant
workers in Gondar city, northwest Ethiopia. Work related MSDs were found to be
highly prevalent and the most affected sites were shoulder, elbow, wrists and
lower back [36].
In 2013, Wills et al., carried out an observational research to find out the
Quantification of the Physical Demands for Servers in Restaurants and found an
increase in pain throughout their shift, substantial time spent standing or walking
and potentially risky arm/wrist postures during serving [37].
In 2013, Yan-Wen et al., performed a cross sectional study to investigate the
prevalence and risk factors for work related MSDs in employees of catering
industry and they found out that the incidence of the Work Related MSDs vary

8
with designations and establishment and most critical risk factors were job
demands, work posture, force applied and repeated movements [8].
In 2013, Tomita et al., did a cross sectional survey to look over the risk factors of
frequently occurring WR burn and cut injuries and low back pain among kitchen
workers including personal, work-related and environmental factors and found out
that the burn injuries were related to kitchen size while the LBP was associated
with Gender, Height and Workload [38].
In 1988, Huang et al., investigated the relation between economically stressful
factors and MSDs. A high prevalence of MSK complaints was reported. The main
factors were told and possibility of providing improved working conditions was
made sure [34].
In 2020, Tan et al., carried out a cross sectional study to look for the prevalence of
MSK pain and working posture assessment to determine the risk of MSK
disorders in restaurant chefs. They found out that LBP, Shoulder Pain and Ankle
pain were most prevalent in restaurant workers [39].
Previously there are studies that focused on prevalence of musculoskeletal pain
among different variety of chefs and cooks and its association with other variables
and studied the risk factors which are concerned. However, their review and
synthesis are incomplete and fairly brief for researchers interested in a deeper
understanding of musculoskeletal pain among cooking professionals. This
research therefore aims to review and study the complete spectrum of
musculoskeletal pain among cooking professionals to inform researchers,
guideline developers and policy-makers about the burden of disease by supporting
the process of identification of priorities in healthcare system and economics
models.

9
 3. RATIONALE OF THE STUDY
Recently, it is observed that musculoskeletal changes are seen in the surrounding cooks
of hostel canteen, cafes and nearest restaurants. This study will enhance more
researchers, guideline developers and policy-makers to work on the burden of disease,
thereby analyzing the procedure of identification of urgencies in healthcare, prevention,
economy and policy. This study will also be used to assess the development of health
economic model related to this disease in upcoming years.

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 4. OBJECTIVE

To locate out areas of musculoskeletal pain and see their prevalence. To find out the most
typically pain affected region of the body in chefs.

11
 5. HYPOTHESIS

Null Hypothesis:
Musculoskeletal pain is not highly significant in cooking professionals of ethnic and fast-
food restaurants.

Alternate Hypothesis:
Musculoskeletal pain is highly significant in cooking professionals of ethnic and fast-
food restaurants.

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 6. OPERATIONAL DEFINITIONS
Pain:
Pain is a distressing feeling often caused by intense or damaging stimuli. The
International Association for the Study of Pain defines pain as “an unpleasant sensory
and emotional experience associated with, or resembling that associated with, actual or
potential tissue damage” [40].

13
 7. MATERIAL AND METHODS

7.1. Study Design: Cross-sectional study design

7.2. Setting: Data was collected from conveniently selected ethnic and fast-food
restaurants of Lahore.

7.3. Study Duration: 6-months

7.4. Sample Size: Formula and calculated size

7.5. Sampling Technique: Non probability convenience sampling technique

7.6. Sample Selection:

7.6.1. Inclusion Criteria:

Only men workers below the age of 50, those were actively working on the
time of interview, with no serious pathology were included in the study
giving consent to participate in the study.
7.6.2. Exclusion Criteria:
Workers above the age of 50, with any bony deformity and physical
disability and who were not willing to participate in the study were not
included in this study.

14
7.7. Data Collection Procedure

Methodology:
A cross-sectional study will be conducted in the ethnic and fast-food restaurants of
Lahore. Written consent will be taken from every participant according to the
inclusion and exclusion criteria of 150-individuals. Data will be collected by using
Nordic Musculoskeletal Questionnaire.

Tools:
Nordic Musculoskeletal Questionnaire

7.8. Data Analysis:

15
 Data analysis was conducted through SPSS version 21.00. Basic descriptive
statists were done for the data to interpret the findings. Mean values and
percentages were calculated for categorical and continuous variables

7.9. Ethical Considerations

16
The rules and regulations set by the ethical committee of Akhtar Saeed Medical and
Dental College were followed while conducting the research and the rights of the
research participants were respected.

● Informed consent was taken from all the participants.

● All information and data collection was kept confidential.
● Participants remained anonymous throughout the study.
● The subjects were informed that there were no disadvantages or risk on the procedure
of the study.
● They were informed that they are free to withdraw at any time during the process of
the study.
● Data was kept secured.

17
 8. RESULTS
A total of 120 chefs were interviewed in this study, 60 of them worked in fast food
restaurants while 60 in ethnic restaurants. Mean age of chefs was 29.13 + 5.94 SD with
minimum age of 21 and maximum 50 (Fig.1). Mean height of chefs was 166.9cm +
15.6SD (Fig.2). Mean weight of chefs was 74.05 kg + 10.7 SD with minimum weight of
55kg and maximum weight being 105 kg (Fig.3). The normal working hours of the chefs
were between 8 to 13 hours. 60 (50%) of chefs were married whereas 60 (50%) were
unmarried (Fig.4).

In ethnic group overall prevalence of MSK irrespective of body part was 11.7 % while in
fast group individual it was recorded 10.0 percent. There is insignificant difference in
overall MSK pain prevalence in both groups. But a significant difference of prevalence
was recorded when we compared different body region MSK pain in both groups (details
given in table 1).

Age:

18
Fig.1 Showing Age distribution of chefs

Height:

Fig.2 showing Height in centimetres

Weight:

Fig.3 showing weight wise distribution

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Marital status:

Marital Status of Chefs

Married Unmarried

Fig.4 showing marital status

According to seniority 53.3% were senior chefs, 35,8% were junior while 10.8% were
head chefs.
BMI:
When the BMI of chefs was calculated, it was found that most of them (45%) were
overweight while 18% were obese (Fig.5).

BMI of Chefs

45%

37%

18%

Norm al Ov er w ei g h t Ob ese

Fig.5 Showing BMI categories

The average work experience of the chefs was 8.55 years with maximum

20
experience of 24 years and minimum of 3 years. 2.1 % of chefs were
working at morning shift, 50% at evening shift and 47.9 % at night shifts.
When Prevalence of MSK pain in Neck, Shoulder and Upper Back in
Cooking Professionals of Fast Food and Ethnic Restaurants was calculated, it
was seen that 6.7% of chefs had neck pain whereas 93.3% chefs never had
neck pain. 11.7% of chefs had shoulder pain. 10% chefs of ethnic and fast
food restaurants had upper back pain .96% chefs of ethnic and fast food
restaurants didn’t have pain issue with the neck during the last 12 months.
9.2 % chefs of ethnic and fast food restaurants had pain in the shoulder
during the last 12 months. 10% chefs of ethnic and fast food restaurants had
pain issue with the upper back during the last 12 months. 6.7% chefs of
ethnic and fast food restaurants had pain the neck during the last month. 0%
functional limitation was seen in the neck and shoulder region whereas
1.73% chefs had functional limitation because of upper back pain (Table.
1).
Question Neck Shoulder Upper back
Ethnic Fast Ethnic Fast Ethnic Fast

Ye No Yes No Yes No Yes No Yes No Yes No

s
Have you ever had 6.7 93.3 6.7 93.3 11.7 88.3 11.7 88.3 10 90 10 90
pain
Pain at any time 3.3 96.7 5.0 95.0 8.3 91.7 10 90 5.0 95. 5.0 95.0
during last 0
12 months
Pain at any time 6.7 93.3 6.7 93.3 6.7 93.3 8.3 91.7 1.7 98. 3.3 96.7
during last 3
Month
Pain today 0 100 0 100 1.7 98.3 1.7 98.3 0 100 0 100
Functional Limitation 0 100 0 100 0 100 0 100 0 100 1.7 98.3

21
Table.1 Showing MSK Pain in Neck Shoulder and Upper Back Region

When Prevalence of MSK Pain in Elbow and Wrist in Cooking Professionals was
calculated it showed that 100% chefs of ethnic and fast food restaurants never had pain in
the elbow. No chefs of fast food and 1.7% chefs of ethnic restaurants had pain in the
wrist during the last 12 months. 100% chefs of ethnic and fast food restaurants didn’t
have pain in elbow during the last month. 1.7% chefs of fast food restaurants had pain in
wrist during the last month. No chef had functional limitation in elbow. No chef of ethnic
and 1.7% chefs of fast food restaurants had functional limitation because of wrist
(Table.2).

Question Elbow Wrist

Ethnic Fast Ethnic Fast

Yes No Yes No Yes No Yes No

Have you ever 0 100 0 100 0 100 1.7 98.3
had Pain
Pain at any time during last 0 100 0 100 0 100 1.7 98.3
12 months
Paine at any time during 0 100 0 100 0 100 1.7 98.3
last
Month
Pain today 0 100 0 100 0 100 1.7 98.3
Functional Limit 0 100 0 100 0 100 1.7 98.3

Table 2. Showing prevalence of MSK Pain in Elbow and wrist

When Prevalence of MSK disorders in Low Back and Hip region in

Cooking Professionals of Fast Food and Ethnic Restaurants was studied it
showed that 16.7% chefs of ethnic and 21.7% chefs of fast food restaurants
had pain in the lower back. No chefs had pain in the hip. 13.3% of ethnic
and 18.3 % of fast food restaurants had pain in the lower back during the

22
last 12 months. No chefs of fast food and ethnic restaurants had pain in hip
during last month. No chefs of fast food and ethnic restaurants complain of
acute pain in hip. 3.3% chefs of both fast food and ethnic restaurants
showed functional limitations because of low back pain. No chefs showed
functional limitation (Table.3).

Question Low Back Hip

Ethnic Fast Ethnic Fast

Yes No Yes No Yes No Yes No

Have you ever had 16.7 83.3 21.7 78.3 0 100 0 100
Pain
Pain at any time 13.3 86.7 18.3 81.7 0 100 0 100
during last 12
months
Pain at any time 13.3 86.7 15.0 85.0 0 100 0 100
during last month
Pain today 5.0 95.0 5.0 95.0 0 100 0 100
Functional Limit 3.3 96.7 3.3 96.7 0 100 0 100

Table.3 Showing MSK Pain in Lower back and Hip

When prevalence of MSK pain in Knee and Ankle was calculated it was
seen that no chefs of fast food and ethnic restaurants had pain in the knee.
10% chefs of ethnic and 6.7% chefs of fast-food restaurants had pain in the
ankle. No chefs of ethnic and fast-food restaurants had pain in the knee

23
during the last 12 months. No chefs of ethnic and 1.7% chefs of fast-food
restaurants had pain in knee during the last month.1.7% chefs of both fast
food and ethnic restaurants had trouble with ankle during the last month. No
chefs acute had acute pain in knee neither any showed any functional
limitation because of knee pain (Table.4).
Question Knee Ankle
Ethnic Fast Ethnic Fast
Yes No Yes No Yes No Yes No
Have you ever had 0 100 0 100 10.0 90.0 6.7 93.3
Pain
Pain at any time 0 100 0 100 1.7 98.3 1.7 98.3
during last 12 months
Pain at any time 0 100 1.7 98.3 1.7 98.3 1.7 98.3
during last month
Pain today 0 100 0 100 1.7 98.3 1.7 98.3
Functional Limit 0 100 0 100 1.7 98.3 1.7 98.3

Table.4:Showing MSK Pain in Knee and Ankle

24
 9. DISCUSSION
Shrikant et al. 2016 concluded that the risk level of the rural cooking professionals is
more than the urban professionals regarding the failure to return to work. Whereas,
we found out in our study that the prevalence of MSK disorders are slightly more in
fast food cooking professionals than the ethnic cooking professionals (38).
Subramania et al.2015 concluded that the highest prevalence rate of musculoskeletal
pain or discomfort is at the lower back or shoulder region followed by the
finger/wrist, knee/foot, neck region, elbow/forearm, thigh upper back and chest.
Whereas, we found out in our study that More commonly affected areas are shoulder,
upper back and lower back among all. The 88.3 % chefs of ethnic and fast food
restaurants never had shoulder pain. 88.3% chefs of ethnic and fast food restaurants
didn’t have trouble with the shoulder during the last 12 months. 93.3% chefs of ethnic
and 91.7% chefs of fast food restaurants didn’t have trouble with the shoulder during
the last month. Chefs of ethnic and fast food restaurants don’t have acute pain in
shoulder. 90% chefs of ethnic and fast food restaurants never had upper back
pain.90% chefs of ethnic and fast food restaurants didn’t have trouble with the upper
back during the last 12 months. 95% chefs of ethnic and fast food restaurants didn’t
have trouble with the upper back during the last month. 0% acute pain was seen in the
upper back in both types of the chefs. 83.3% chefs of ethnic and 78.3% chefs of fast
food restaurants never had trouble with low back.86.7% of ethnic and 81.7 % of fast
food restaurants didn’t have trouble with low back during the last 12 months. 86.7%
of ethnic and 85.0% chefs of fast food restaurants didn’t have trouble with low back
in the last month.95% chefs of fast food and ethnic restaurants didn’t complain of
acute pain in low back.96.7% chefs of both fast food and ethnic restaurants didn’t
show functional limitations because of low back pain.

25
 10.CONCLUSION
The current study concludes that the MSK pain in cooking professionals is significantly
different comparing fast and ethnic groups on the basis of body region in both settings.
Lower back pain was recorded as the most prevalent pain. MSK pain was also found
slightly more prevalent in fast food workers as compared to ethnic restaurant workers

26
 11.LIMITATIONS
These are following limitations related to our study work.

• Sample was confined to Lahore due to financial issue.

• Due to COVID-19 pandemic, overall business restaurants were closed.

27
 12.RECOMMENDATIONS
Future researchers are advised to work on other physical therapy prevention strategies.

 Sample will take from other cities as well.

 Data will be collected from multiple institutes.

 Future researchers are advised to work on specific type of pain on professional

chefs.

28
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 14.APPENDIX

APPENDIX A: CONSENT FORMS

Consent Form in English

You are invited to participate in a research study conducted by Samra Faqeer Hussain, entitled
Prevalence of Musculoskeletal Pain in Cooking Professionals of Ethnic and Fast-Food Restaurants
Risks and Discomforts

No risks and any sort of discomfort is associated with research.

Protection of Confidentiality

I will do everything to protect your privacy. Your identity will not be revealed in any publication
resulting from this study.

Potential Benefits

Participation in this research will let you to help us in concluding the importance of two physical
therapy tools.

Voluntary Participation

Your participation in this research study is voluntary. You may choose not to participate and you
may withdraw your consent to participate any time. You will not be penalized in any way should
you decide not you participate or to withdraw from this study.

CONSENT

I have read this consent form and have been given the opportunity to ask questions. I give
my consent to participate in this study.

Participant’s Signature __________________ Date: ____________________

A copy of this consent form should be given to the participant.

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 ‫‪Consent Form in Urdu‬‬

‫ریسرچ سٹڈی‪ a‬میں شرکت کا دعوت نام‬

‫‪:‬ریسرچ کا عنوان‬

‫‪Prevalence of Musculoskeletal Pain in Cooking Professionals of Ethnic and Fast-Food Restaurants‬‬

‫آپکو اس ریسرچ میں شمولیت کی دعوت دیتی ہوں میں‪-‬‬

‫‪-‬نقصانات اور تکلیف‪ :‬اس تحقیق سے کسی قسم کے نقصان یا تکلیف کا اندیشہ نہیں‬

‫‪-‬ممکنہ فوائد‪ :‬آپکو ایک اہم تحقیق میں حصہ لینے کا موقعہ دیا جاۓ گا‬

‫رازداری کا تحفظ‪ :‬ڈیٹا انٹری تجزیےکے دوران اور اس تحقیق کے نتیجے میں شائع ہونے والی کسی بھی اشاعت میں آپ‬
‫‪-‬کی شناخت کو ظاہر نہیں کیا جاے گا‬

‫رضاکارانہ شمولیت‪ :‬اس تحقیقی مطالعہ میں آپ کی شرکت رضاکارانہ ہے۔ آپ کو شرکت نہ کرنے اور کسی بھی وقت‬
‫بغیر وجہ بتانے اس تحقیق میں شمولیت کو چھوڑنے کا اختیار ہے۔‬

‫‪-‬درج ذیل معلومات تحقیق میں شامل ہونے کے لیے پڑھیں‬

‫میں نے معلوماتی شیٹ جو کہ تحقیق کی وضاحت کر رہی ہے کو سمجھ لیا ہےاورمجھے‪ a‬تحققیق کےبارے ميں سواالت‬
‫‪-‬کرنے کا موقع دیا گیا تھا‬

‫میں سمجھ‪ a‬گيی‪ /‬گیا ہوں کہ میری شرکت رضاکارانہ ہے اور یہ کہ میں کسی بھی وقت اپنا ارادہ بدل سکتی‪/‬سکتا ہوں اور‬
‫‪-‬تحقیق سے دستبردار ہوسکتی‪/‬سکتا ہوں‬

‫میں سمجھ‪ a‬گیی‪ /‬گیا ہوں کہ میرے جوابات خفیہ رکھے جاءیں گے ۔ میں محقیقیين کو اس بات کی اجازت دیتی‪ /‬دیتا ہوں کہ‬
‫‪-‬وہ جوابات کو جانچ سکیں‬

‫‪-‬میں اس بات سے رضامند ہوں کے جو معلومات مجھ سے لی گی ہيں وہ تحقیق میں استعمال ہوں گی‬

‫رضا مندی‪:‬ميں نے يہ اجازت نامہ پڑھا ہے اور مجھے سوال پوچھنے کا موقع ديا گيا ہے۔ ميں اس سٹڈی ميں شرکت کے‬
‫‪-‬راضی ہوں‬

‫___________ شرکت کنندہ کا نام __________________ دستخط____________________ تاريخ‬

‫‪33‬‬
 Months

01 02 01 02
September October- December January-
Activity (2022) November (2022) (2022) February (2023)

Synopsis submission
& Synopsis defense

Data Collection

Data analysis &

interpretation

Thesis compilation &

submission

APPENDIX B

Gantt Chart

34
 APPENDIX C

Questionnaire

QUESTIONNIARE
Age(Years):______________ Height (Inches):_________

Weight (Kg): _________ Body Mass Index:_____________

Daily Working Hours:_____________________

Marital Status:Married Unmarried

Number of Children:_______________

Working Experience (Years):_______________

Chef Type: __________________

Resting Hours:___________________

Working Setup: Public Private Both

Status of your Job: Part Time Full Time

Working Shift: Morning Evening Night

35
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