Exploring Calf and Hamstring Tightness among Chefs (Culinary Professionals)
DOI:
https://doi.org/10.31580/pjmls.v7i2.1867Keywords:
Calf tightness, Hamstring tightness, Musculoskeletal problems, PrevalenceAbstract
Background: In recent years, musculoskeletal issues have become a significant concern affecting numerous individuals worldwide. Particularly, chefs working in hotel or restaurant settings are highly vulnerable to physical strain, increasing their susceptibility to various musculoskeletal discomforts and ailments. Reduced muscle flexibility can lead to restricted joint movement, resulting in muscular tightness. Among chefs, hamstring injuries are particularly common, often arising from overstrained hamstring muscles.
Objective: This study aimed to assess the occurrence of calf and hamstring tightness among chefs in Gujranwala.
Methodology: A cross-sectional observational study was conducted; involving a sample of 297 male participants aged between 25 and 40 years who consented to participate and met the specified inclusion criteria. The study was conducted within hotel and restaurant environments. Upon obtaining consent, participants underwent examination using specialized tests. Data entry and analysis were performed using Version 24 of the Statistical Package for Social Sciences (SPSS) software.
Results: Analysis revealed that among the 300 participants, calf tightness was detected in 139 individuals (46.3%), while hamstring tightness was observed in 250 participants (83.3%).
Conclusion(s): The prevalence of calf and hamstring tightness among chefs is notably high, with hamstring tightness being more prevalent than calf tightness.
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