Abstract:
Background: Work-related musculoskeletal disorders (WRMSDs) are common in physically
demanding jobs, including the culinary industry. In Sri Lanka, chefs play a vital role in the
tourism sector, particularly in food tourism. However, the physical demands of their work increase
the risk of developing WRMSDs.
Objective: To determine the prevalence of WRMSDs and associated occupational risk factors
among chefs in five-star hotels in Colombo municipal council area, Sri Lanka
Methods: A descriptive, cross-sectional study was conducted using systematic random sampling.
A total of 100 chefs from four five-star hotels registered with the Sri Lanka Tourism Development
Authority were recruited. Data were collected using the Cornell Musculoskeletal Discomfort
Questionnaire (CMDQ) to assess the frequency, severity, and work-related interference of
musculoskeletal symptoms over the past work-week. Statistical analysis was performed using
SPSS 25.0. Independent samples t-tests were used to analyse pain severity related to resting
periods, repetitive movements, and double shifts.
Results: Among the 100 chefs, 94% reported musculoskeletal discomfort, most commonly in the
neck (55%), right shoulder (54%), and lower back (47%). Lower back pain was significantly
associated with age (r=0.310, p=0.002) and work experience (r=0.345, p=0.001). BMI was
significantly correlated with forearm (p=0.022) and hip (p=0.009) discomfort. The left foot was
most affected by inadequate rest (p=0.015), and the lower back was most affected by both
repetitive tasks (p=0.001) and double shifts (p=0.010).
Conclusion: WRMSDs are highly prevalent among chefs, with strong associations to age, BMI,
work experience, and occupational factors. These findings emphasize the need to address work-
related contributors to musculoskeletal symptoms in this population.
