The Relationship of Employee Age and Safety Instruction to Accidents in the Hospital Dietary Department; A Thesis Presented to the Faculty of the School of Home Economics East Carolina University

Greenville, NC: Ruth L. Grantham and East Carolina University, 1979. Presumed First Edition, First printing. This is believed to be one of only very few copies produced. Hardcover [Bluish-Gray Library Binding]. The format is approximately 8.5 inches by 11.25 inches. [5], xi, 80 pages. Tables. Figures. Bibliography. Appendices. Bindery slip bound in. Signature page appears to have copies of signatures and NOT original signatures. Ruth was born in Auburn, Alabama on March 2, 1935. She was a graduate of Auburn University where she received a B.S. in Home Economics and became a Registered Dietitian. Ruth later attended East Carolina University where she received her Master’s Degree. She began her career at Wayne Memorial Hospital and later retired from Cherry Hospital after 30 years of service as their Director of Dietary Services. Following her retirement, Ruth served as a Public Health Dietitian at the Eastern Regional Office for the Division of Public Health Services. The purpose of this study was to investigate the causes of accidents among hospital dietary workers and to provide follow-up information to those who participated in the study in anticipation of increasing safety awareness and prevent future accidents. The purposive type of non probability sampling was used. One thousand ninety eight dietary employees of the psychiatric hospitals, mental retardation centers, and the alcohol rehabilitation centers in the North Carolina Division of Mental Health/Mental Retardation Services were surveyed. Accident rate is high among dietary workers. These workers are exposed to a variety of hazards; blade equipment, hot cooking equipment, dishwashers and equipment sterilizers. The potential for falls and muscle strains is increased by the manipulation of loaded food carts, heavy lifting of supplies and materials, and the presence of wet, slippery floors. A questionnaire was designed by the researcher. The survey was conducted to determine the relationship of employee's age, sex, job classification, educational level, and length of employment. Other factors investigated were types of accidents most prevalent, safety instruction provided, safety clothing and appliances used; also the attitude of the employer toward safety and accident prevention. Accident rate of dietary workers was compared to accident rates of all hospital employees. Both open and closed ended questions were utilized. The results provided both nominal and ordinal data. The results indicated a relationship of employee age to accident rate. The highest accident rate among the 18-35 group (mean: 36%) as compared to a mean of 27% among the 35-55 group in the total facilities. In each type hospital the results were the same: the employees who attained the educational level o f 9-12 grade experienced the highest per cent of accidents. Meat cutters experience the highest accident rate per class (66%), with truck drivers and stock clerks being equal at 50% at the second highest rate. Loss days mean was 86 days per facility. Based on the finding it was recommended that more intensive safety education should be provided early. Condition: Very good.

Keywords: Worker Safety, Dietary Workers, Hospital Workers, Sampling, Questionnaire, Accident Rates, Truck Drivers, Stock Clerks, Meat Cutters, Hazards, Safety Education

[Book #85805]

Price: $165.00

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