Safety, Health, and Well-Being of Municipal Utility and Construction Workers

2014 ◽  
Vol 56 (7) ◽  
pp. 771-778 ◽  
Author(s):  
Todd Bodner ◽  
Mariah Kraner ◽  
Brittany Bradford ◽  
Leslie Hammer ◽  
Donald Truxillo
Keyword(s):  
Well Being ◽  
Construction Workers ◽  
Health And Well Being

Work-life and safety support among construction workers: Effects on health and well-being

2013 ◽  
Author(s):  
Leslie Hammer ◽  
Donald Truxillo ◽  
Todd Bodner ◽  
Mariah Kraner
Keyword(s):  
Well Being ◽  
Work Life ◽  
Construction Workers ◽  
Health And Well Being

scholarly journals A Comparison of Safety, Health, and Well-Being Risk Factors Across Five Occupational Samples

2021 ◽  
Vol 9 ◽  
Author(s):  
Ginger C. Hanson ◽  
Anjali Rameshbabu ◽  
Todd E. Bodner ◽  
Leslie B. Hammer ◽  
Diane S. Rohlman ◽  
...  
Keyword(s):  
Call Center ◽  
Health And Safety ◽  
Well Being ◽  
Construction Workers ◽  
Data Repository ◽  
Parks And Recreation ◽  
Lost Work ◽  
Safety Risks ◽  
National Norms ◽  
Health And Well Being

Objective: The aim of this study was to present safety, health and well-being profiles of workers within five occupations: call center work (N = 139), corrections (N = 85), construction (N = 348), homecare (N = 149), and parks and recreation (N = 178).Methods: Baseline data from the Data Repository of Oregon's Healthy Workforce Center were used. Measures were compared with clinical healthcare guidelines and national norms.Results: The prevalence of health and safety risks for adults was as follows: overweight (83.2%), high blood pressure (16.4%), injury causing lost work (9.9%), and reported pain (47.0%). Young workers were least likely to report adequate sleep (46.6%). Construction workers reported the highest rate of smoking (20.7%). All of the adult workers reported significantly lower general health than the general population.Conclusion: The number of workers experiencing poor safety, health and well-being outcomes suggest the need for improved working conditions.

The health and well-being of older construction workers

2005 ◽  
Vol 1280 ◽  
pp. 172-177 ◽  
Author(s):  
Claire Deacon ◽  
John Smallwood ◽  
Theo Haupt
Keyword(s):  
Well Being ◽  
Construction Workers ◽  
Health And Well Being

scholarly journals O1E.2 Influence of work organization and environment on health and productivity outcomes among construction apprentices: a total worker health® approach

2019 ◽  
Vol 76 (Suppl 1) ◽  
pp. A10.3-A11
Author(s):  
Ann Dale ◽  
Bradley Evanoff ◽  
Diane Rohlman ◽  
Jaime Strickland ◽  
Kevin Kelly
Keyword(s):  
Traumatic Injury ◽  
Work Organization ◽  
Health And Safety ◽  
Well Being ◽  
Job Security ◽  
Pain Medication ◽  
Construction Workers ◽  
Cross Sectional ◽  
Lower Productivity ◽  
Health And Well Being

IntroductionConstruction is a hazardous industry, with well-recognized risks of traumatic injury and high physical demands. Other threats to construction workers’ health and well-being occur from work organization and work environment factors, including precarious employment, long commutes, long work hours, and employer policies regarding health and safety. These non-traditional hazards have been associated with injury and illness, psychosocial stress, and unhealthy behaviors including poor diet and smoking. The cumulative impacts of both traditional and non-traditional hazards on the health and well-being of construction workers are largely unknown.MethodsWe conducted annual surveys among apprentice construction workers to identify relationships between four study domains: work organization and environment, health behaviors, health outcomes, and work outcomes.Results963 baseline surveys were completed and returned by apprentice construction workers (90% response rate, mean age 28). Preliminary analyses examined associations between work organization factors and four self-reported outcomes: lower work ability, lower productivity, higher rates of missed days of work due to injury, and use of prescription pain medication. We found that all four outcomes were associated with high job demands, low supervisor support, and low job security. Other factors associated with one or more outcomes included low job security, mandatory overtime, low coworker support, and low foreman supervision of safety. Compared to commercial construction workers, those in residential construction reported higher use of pain medication and higher rates of missed days due to work injuries. One year follow-up data from 901 workers are now being analyzed; we will present results of relationships between the four study domains.DiscussionCross-sectional data highlight non-traditional worksite health risks, and suggest potential interventions to improve heath behaviors and outcomes among construction workers.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

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