Evaluation of subjective thermal strain in different kitchen working environments using subjective judgment scales

Industrial Health

Volumn 48, Issue 2, 2010, Pages 135-144

  Haruyama, Yasuo ^a   Muto, Takashi ^a   Matsuzuki, Hiroe ^a,b   Ito, Akiyoshi ^c   Tomita, Shigeru ^a   Muto, Shigeki ^d   Haratani, Takashi ^e   Seo, Akihiko ^f   Ayabe, Makoto ^g,h   Katamoto, Shizuo ^g  

^a DOKKYO MEDICAL UNIVERSITY   (Japan)

^b TOKYO KASEI GAKUIN UNIVERSITY   (Japan)

^c UNIVERSITY OF OCCUPATIONAL AND ENVIRONMENTAL HEALTH   (Japan)

^d Seirei Center for Health Promotion and Preventive Medicine   (Japan)

^e NATIONAL INSTITUTE OF OCCUPATIONAL SAFETY AND HEALTH   (Japan)

^f TOKYO METROPOLITAN UNIVERSITY   (Japan)

^g JUNTENDO UNIVERSITY   (Japan)

^h FUKUOKA UNIVERSITY   (Japan)

Author keywords

Glove temperature; Kitchen work; Subjective judgment scales; Subjective thermal strain; WBGT

Indexed keywords

FOSSIL FUEL;

ADULT; ARTICLE; BODY MASS; COMPARATIVE STUDY; COOKING; CROSS-SECTIONAL STUDY; FEMALE; HEAT INJURY; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; OCCUPATIONAL EXPOSURE; POWER SUPPLY; SEX DIFFERENCE; TEMPERATURE;

ADULT; BODY MASS INDEX; COOKERY; CROSS-SECTIONAL STUDIES; ELECTRIC POWER SUPPLIES; FEMALE; FOSSIL FUELS; HEAT STRESS DISORDERS; HUMANS; MALE; MIDDLE AGED; OCCUPATIONAL EXPOSURE; SEX FACTORS; TEMPERATURE;

EID: 77952032519     PISSN: 00198366     EISSN: None     Source Type: Journal    
DOI: 10.2486/indhealth.48.135     Document Type: Article

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