Working at standard height versus adjustable height during a precision kitchen-related task: Does it make a difference?

Abstract

Background

Food service kitchen workers often spend long working days in standing positions and report a high prevalence of musculoskeletal disorders and pain. The height of their workstations is rarely adjustable, and this lack of adjustability could impact the development of such disorders and pain.

Objective

To assess the impact of adjustable worktable height during a simulated precision-level, kitchen-related task with healthy university students, using biomechanical, discomfort, and workload measures.

Methods

Twenty healthy participants performed a one-hour standing, precision-level, simulated “cake-decorating” task at a standard height table and at an adjustable height table, on two days separated by a minimum of one week. Subjective discomfort was assessed using a Visual Analog Scale (VAS), and perceived workload was assessed using the NASA Task Load Index (NASA-TLX). Electromyography (EMG) of the neck and back muscles, and kinematic data were collected. Data were analyzed using repeated-measures ANOVAs with Tukey's HSD post-hoc tests (α = 0.05).

Results

All participants raised the table to a higher height after the first 10 minutes on the adjustable day. Discomfort scores, and mental, physical, and temporal task load scores were significantly lower on the adjustable day compared to the non-adjustable day. Neck and thoracic spine flexion, as well as muscle activations, were significantly lower on the adjustable day compared to the non-adjustable day.

Conclusions

The ability to adjust table height improved objective measures of posture and muscle activity, as well as subjective ratings of physical discomfort, mental workload, and temporal demands during a simulated precision-level, kitchen-related task.