Violence in the Workplace

1997 ◽  
Vol 15 (1) ◽  
pp. 81-99 ◽  
Author(s):  
JEANNE B. HEWITT ◽  
PAMELA F. LEVIN

This integrative review of research on workplace violence in Canada and the United States showed that risk factors for homicide and nonfatal assault injuries differed significantly. In 1993, there were 1,063 work-related homicides in the United States (Bureau of Labor Statistics, 1994). Workplace homicide was the second leading cause of fatal occupational injuries overall, but the primary cause for women. The highest risk for workplace homicide was observed among males, the self-employed, and those employed in grocery stores, eating and drinking establishments, gas service stations, taxicab services, and government service, including law enforcement. The majority of workplace homicides occurred during robberies. Unlike workplace homicide, the majority of nonfatal assaults that involved lost work time occurred to women, primarily employed in health care or other service sector work. The assault rates for residential care and nursing and personal care workers were more than ten times that of private non-health care industries. Minimal intervention research has been reported. In recent years, some governmental agencies and professional organizations have begun to address policy issues related to workplace violence.

2020 ◽  
Vol 36 (3) ◽  
pp. 647-655
Author(s):  
Erich H. Strassner ◽  
Jessica R. Nicholson

The United States’ Bureau of Economic Analysis (BEA) has recently published statistics exploring the size and growth of the digital economy in response to the interests of the data user community and the international statistical community. BEA independently developed preliminary digital economy statistics but has relied on consultation with other statistical organizations and participation in numerous international working groups aimed at advancing coordinated and internationally comparable digital economy measurement. This report describes BEA’s digital economy measurement efforts to date including initial work towards a digital economy satellite account and related research on quantifying the value of “free” digital media the treatment and measurement of data. This report also discusses BEA’s efforts to improve price measures for high-tech goods and services, notably internet and wireless services, cloud services, and ride-hailing services. Lastly, the report provides an overview of BEA’s measurement work related to digital services international trade.


Author(s):  
Rong Huangfu ◽  
Robert Granzow ◽  
Sean Gallagher ◽  
Mark Schall

Every year, the United States Bureau of Labor Statistics (BLS) collects and publishes important information on the number and types of occupational injuries and illnesses affecting workers across all industries. Researchers, occupational safety and health professionals, epidemiologists and industry groups rely on this data to make conclusions about past, present, and future injury and illness trends. The data are also very important in determining the root causes of workplace injury and developing effective interventions. The BLS provides two web tools to query nonfatal injury data from the database. However, one of the tools is no longer functioning, while the other has relatively low query efficiency (more than twenty seconds per query) as tested in this study. Furthermore, there is no data visualization tool provided to help display the queried information. easyBLS (Desktop and web version) was developed to query information from the BLS database with relatively high efficiency (less than one second per query). This tool also provides two data visualization tools (line graph and map) to help users to better interpret the queried information. easyBLS web version is available to the public at http://easybls.pythonanywhere.com/ .


2016 ◽  
Vol 32 (3) ◽  
pp. 546-553 ◽  
Author(s):  
Jennifer E. Lincoln ◽  
Jan Birdsey ◽  
W. Karl Sieber ◽  
Guang-X. Chen ◽  
Edward M. Hitchcock ◽  
...  

Purpose: There is a growing body of evidence that the built environment influences diet and exercise and, as a consequence, community health status. Since long-haul truck drivers spend long periods of time at truck stops, it is important to know if this built environment includes resources that contribute to the emotional and physical well-being of drivers. Setting: The truck stop environment was defined as the truck stop itself, grocery stores, and medical clinics near the truck stop that could be accessed by a large truck or safely on foot. Design: Researchers at the National Institute for Occupational Safety and Health (NIOSH) developed and utilized a checklist to record the availability of resources for personal hygiene and comfort, communication and mental stimulation, health care, safety, physical activity, and nutrition at truck stops. Subjects: The NIOSH checklist was used to collect data at a convenience sample of 16 truck stops throughout the United States along both high-flow and low-flow truck traffic routes. Measures: The checklist was completed by observation within and around the truck stops. Results: No truck stops offered exercise facilities, 94% lacked access to health care, 81% lacked a walking path, 50% lacked fresh fruit, and 37% lacked fresh vegetables in their restaurant or convenience store. Conclusion: The NIOSH found that most truck stops did not provide an overall healthy living environment.


2021 ◽  
pp. 088626052110051
Author(s):  
Ellen T. Meiser ◽  
Penn Pantumsinchai

The Bureau of Labor Statistics estimates that there are 2.53 million cooks and chefs in the United States. Of those, one in four reports experiencing physical violence in the workplace—roughly 632,500 victims. While shocking, this figure fails to account for the psychological and sexual violence that also plagues commercial kitchens. Workplace harassment and bullying is not limited to the United States and has been documented in Scottish, English, Scandinavian, French, Malaysian, Korean, and Australian kitchens. Why is violence so prevalent in kitchens, and how has it become a behavioral norm? Using data from 50 in-depth interviews with kitchen workers and analysis of food media, this article shows that while kitchen workplace violence can be attributed to typical causes, such as occupational stress, there is an overlooked source: the normalization of violence through food media. By exploring television shows, like “Hell’s Kitchen,” and chef memoirs, like Bourdain’s Kitchen Confidential, readers will see how bullying and harassment are romanticized in these mediums, glorified as a product of kitchen subculture, and consequently normalized in the kitchen.


Author(s):  
Laura A. Wojcik ◽  
Dingding Lin ◽  
Maury A. Nussbaum ◽  
Peggy A. Shibata ◽  
Michael L. Madigan

Work-related falls are still a major cause of injuries and fatalities, even after continuous efforts towards improving worker safety. Falls accounted for more than 20% of nonfatal occupational injuries and were the second leading cause of occupational fatalities in the United States [1,2]. Given projections showing an increasing number of workers over the age of 55 [3], the older population must be considered in assessing the risks and prevention of work-related falls.


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