{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,27]],"date-time":"2026-05-27T17:18:39Z","timestamp":1779902319240,"version":"3.53.1"},"reference-count":27,"publisher":"SAGE Publications","issue":"4","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["WOR"],"published-print":{"date-parts":[[2023,4,18]]},"abstract":"<jats:p>BACKGROUND: In the recent era, musculoskeletal disorders have affected millions of people worldwide. Chefs and other workers of the catering industry are at high risk of physical stresses, which makes them susceptible to develop various musculoskeletal pains and disorders. OBJECTIVE: The aim of the study is to examine the frequency of musculoskeletal symptoms among chefs working in restaurants of Islamabad and Rawalpindi. METHODS: A cross-sectional observational study was conducted on 307 chef participants from the restaurants of the twin cities. The participants were included via convenient sampling and data was collected through Nordic Musculoskeletal Questionnaire (NMQ), Fatigue Assessment Scale (FAS) and Numeric Pain Rating Scale (NPRS) from February to July 2021. RESULTS: Out of 307 participants, 285 were males and 22 were females with a mean age of 32.87\u00b17.03 years. The working duration of 192 chefs were 9\u201312 hours while 106 and 9 chefs worked only for 4\u20138 and more than 12 hours, respectively. A total of 101 chefs reported lower back and knee pain. The chefs presented with pain in the shoulders, upper back and ankle as well as feet areas were 98, 93 and 26 respectively. CONCLUSION: Chefs can develop musculoskeletal symptoms including pain as a result of increased physical stress on their bodies during their work, specifically in the lower back and knee area.<\/jats:p>","DOI":"10.3233\/wor-211321","type":"journal-article","created":{"date-parts":[[2022,12,20]],"date-time":"2022-12-20T13:01:40Z","timestamp":1671541300000},"page":"1507-1513","source":"Crossref","is-referenced-by-count":5,"title":["Prevalence of musculoskeletal disorders among chefs working in restaurants of twins cities of Pakistan"],"prefix":"10.1177","volume":"74","author":[{"given":"Muhammad Umer","family":"Iqbal","sequence":"first","affiliation":[{"name":"Department of Rehabilitation Sciences, Shifa Tameer-e-Millat University, Islamabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Naveed","family":"Ahmad","sequence":"additional","affiliation":[{"name":"Department of Rehabilitation Sciences, Shifa Tameer-e-Millat University, Islamabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zunaira Saif Ullah","family":"Khan","sequence":"additional","affiliation":[{"name":"Department of Rehabilitation Sciences, Shifa Tameer-e-Millat University, Islamabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maryam","family":"Awan","sequence":"additional","affiliation":[{"name":"Department of Rehabilitation Sciences, Shifa Tameer-e-Millat University, Islamabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ibraheem","family":"Zafar","sequence":"additional","affiliation":[{"name":"Department of Rehabilitation Sciences, Shifa Tameer-e-Millat University, Islamabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ghalia","family":"Safdar","sequence":"additional","affiliation":[{"name":"Department of Rehabilitation Sciences, Shifa Tameer-e-Millat University, Islamabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shafaq","family":"Altaf","sequence":"additional","affiliation":[{"name":"Department of Rehabilitation Sciences, Shifa Tameer-e-Millat University, Islamabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdul Ghafoor","family":"Sajjad","sequence":"additional","affiliation":[{"name":"Department of Rehabilitation Sciences, Shifa Tameer-e-Millat University, Islamabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0953-639X","authenticated-orcid":false,"given":"Mubin Mustafa","family":"Kiyani","sequence":"additional","affiliation":[{"name":"Shifa College of Medical Technology, Shifa Tameer-e-Millat University, Islamabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","reference":[{"issue":"4","key":"10.3233\/WOR-211321_ref1","doi-asserted-by":"crossref","first-page":"702","DOI":"10.1002\/art.41571","article-title":"Prevalence, Deaths, and Disability-Adjusted Life Years Due to Musculoskeletal Disorders for 195 Countries and Territories 1990\u20132017","volume":"73","author":"Safiri","year":"2021","journal-title":"Arthritis & Rheumatology"},{"key":"10.3233\/WOR-211321_ref2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s12891-020-03327-w","article-title":"Work-and stress-related musculoskeletal and sleep disorders among health professionals: A cross-sectional study in a hospital setting in Switzerland","volume":"21","author":"H\u00e4mmig","year":"2020","journal-title":"BMC Musculoskeletal Disorders"},{"issue":"5","key":"10.3233\/WOR-211321_ref3","doi-asserted-by":"crossref","first-page":"333","DOI":"10.52403\/ijhsr.20210552","article-title":"Assessment of Posture Related Musculoskeletal Risk Levels in Restaurant Chefs using Rapid Entire Body Assessment (REBA)","volume":"11","author":"Karelia","year":"2021","journal-title":"International Journal of Health Sciences and Research"},{"key":"10.3233\/WOR-211321_ref4","first-page":"1","article-title":"Residential cooking and use of kitchen ventilation: The impact on exposure","author":"Sun","year":"2021","journal-title":"Journal of the Air & Waste Management Association"},{"issue":"1","key":"10.3233\/WOR-211321_ref5","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1111\/risa.13584","article-title":"Kitchen hygiene in the spotlight: How cooking shows influence viewers\u2019 hygiene practices","volume":"41","author":"Koch","year":"2021","journal-title":"Risk Analysis"},{"issue":"1","key":"10.3233\/WOR-211321_ref6","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1080\/15435075.2019.1700123","article-title":"Quality comparison of biodiesel produced from waste cooking oil of restaurant and domestic kitchen","volume":"17","author":"Khan","year":"2020","journal-title":"International Journal of Green Energy"},{"key":"10.3233\/WOR-211321_ref8","doi-asserted-by":"crossref","unstructured":"Balaji A , et al. 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